DTM 351 - Food Preparation

1. Apply accepted principles of quantity food preparation to the serving of quality food which contributes to the health and satisfaction of residents in health care facilities
2. Compute and prepare ingredient and texture modification variations as needed for individualized nutritional care plans for residents
3. Develop standardized recipes
4. Identify cost-control measures
5. Maintain good kitchen sanitation practices for infection control
6. Prepare appetizing high quality food in the most efficient method possible
7. Garnish plates and present food in a creative fashion
8. Operate efficiently and clean equipment used in food preparation, service and storage
9. Present in-services on food preparation and sanitation
10. Integrate principles of work simplification in all areas of food production