| 1 | Understands the principles of mass nutrition in commercial enterprises |
| 2 | Learns food preparation and cooking methods |
| 3 | Learns different menu types and how to plan them |
| 4 | Learns the duties of kitchen and service personnel |
| 5 | Understands service methods and rules |
| 6 | Learn about food poisoning, which is common in institutions where mass feeding is provided, and ways to prevent it. |
| 7 | Learns ways to ensure hygiene in institutions where mass feeding is provided, and understands HACCP management and control. |
| 8 | Gains cost control skills in institutions where mass feeding is provided |