As an Industrial Cook, you will need to master following:

• administer ingredients in food production
• analyse trends in the food and beverage industries
• apply GMP
• apply preservation treatments
• apply requirements concerning manufacturing of food and beverages
• bake goods
• blend food ingredients
• combination of textures
• food allergies
• food storage
• functional properties of foods
• handle kitchen equipment
• knead food products
• maintain food specifications
• operate mixing of food products
• research new cooking methods
• research new food ingredients

More generally, an industrial cook is also versed in:

• apply HACCP
• apply flame handling regulations
• be at ease in unsafe environments
• collect samples for analysis
• combination of flavours
• ensure sanitation
• examine production samples
• follow hygienic procedures during food processing
• keep inventory of goods in production
• maintain cutting equipment
• select adequate ingredients
• work according to recipe

It also helps to know the following:

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