31. Prepare portion-controlled meat cuts
32. Prepare soups
33. Prepare stock and sauces
34. Prepare vegetables, eggs and farinaceous dishes
35. Present and display food products
36. Select, prepare and serve special cuisines
37. Select, prepare and serve various cheeses
38. Apply catering control principles and procedures
39. Design a concept for a major event or function
40. Design meals to meet specific dietary or cultural needs
41. Design meals to meet specific market requirements
42. Operate a fast food outlet
43. Prepare tenders for catering contracts
44. Select catering systems
45. Manage and operate a coffee shop