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science, or closely related field. Experience in agricultural planning. Certification and experience as a Maryland nutrient management consultant. Experience with distance education technology (e.g., Canvas
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of food preparation methods. Thorough knowledge of and skill in applying the procedures and standards of quality and quantity food selection, food preservation, meal service and portion control. General
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, Skills, Abilities: General knowledge and understanding of the principles and methods used in large scale food preparation and service. Thorough knowledge of and skill in applying the procedures and
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service. Required Knowledge, Skills, and Abilities: Working knowledge of food preparation methods; of portion control standards; of related sanitation regulations and practices. Skill in operating food
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Category: Faculty University Authorized FTE: 100 Unit: AGNR-Dean-Joint Inst for Food Safety & Applied Nutrition Hiring Range Minimum: Hiring Range Maximum: Campus/College Information: Founded in 1856
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knowledge of and skill in applying the procedures and standards of quality and quantity food selection, food preservation, meal service and portion control. General knowledge of principles and practices
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, agricultural engineering and technology, farm and agribusiness management, integrated pest management, pesticide safety and handling, nutrient management, financial management, livestock and poultry, and natural
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Abilities: Working knowledge of food preparation methods; of portion control standards; of related sanitation regulations and practices. Skill in operating food service equipment and appliances; in using
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and technology leaders, federal departments and agencies, and a myriad of research entities, embassies, think tanks, cultural centers, and non-profit organizations is simply unparalleled. Synergistic
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of an approved culinary externship may be substituted for the degree. Knowledge, Skills, and Abilities: Outstanding knowledge of and skill in culinary arts with focus on hot food, grilling and sauteeing, sauces