Skills by Occupation

analyse trends in the food and beverage industries apply HACCP administer ingredients in food production apply preservation treatments apply flame handling regulations keep inventory of goods in production be at ease in unsafe environments follow hygienic procedures during food processing blend food ingredients work according to recipe maintain food specifications maintain cutting equipment bake goods research new food ingredients handle kitchen equipment according to the requirements apply GMP operate mixing of food products select adequate ingredients ensure sanitation operate kneading of food products collect samples for analysis research new cooking methods food storage functional properties of foods examine production samples combination of textures combination of flavours food allergies apply requirements concerning manufacturing of food and beverages

make artistic food creations operate a heat treatment process analyse characteristics of food products at reception fermentation processes of food cultural customs on food preparation coat food products monitor temperature in farinaceous processes temperature scales create new recipes care for food aesthetic develop new food products apply food technology principles perform sensory evaluation food science ingredient threats food canning production line execute chilling processes to food products food homogenisation dispose food waste origin of dietary fats and oils apply different dehydration processes of fruits and vegetables label samples produce meat-based jelly preparations identify market niches maintain industrial ovens select adequate packaging for food products ensure compliance with environmental legislation in food production check quality of products on the production line participate in the development of new food products identify nutritional properties of food label foodstuffs food and beverage industry watch food product trends