Hard Skills
IntermediateSpecialized Nutrition KnowledgeDeep understanding of medical diets including low-sodium, diabetic-friendly, renal, and gluten-free requirements to meet patient health needs.
AdvancedTexture-Modified Food PreparationTechniques for creating pureed, minced, and soft-moist meals according to IDDSI standards for patients with dysphagia.
IntermediateFood Safety and SanitationApplying HACCP principles and maintaining sterile environments to prevent foodborne illnesses in vulnerable populations.
AdvancedAllergen Control and Cross-Contamination PreventionRigorous identification of allergens and the implementation of procedures to prevent accidental contact during food prep.