CDRE study plan

Map the food service systems domain into its major sub-areas (production methods, procurement, distribution, equipment, workflow) and rate your confidence in each on a 1-5 scale

Define cook-chill, cook-freeze, conventional, and assembly-serve systems and list one operational advantage and one risk for each

Trace a single menu item from requisition through receiving, storage, production, and service, and annotate each handoff point where quality or cost can be lost

Calculate a three-day production forecast from a simple census projection and identify the labor hours implied

Compare centralized versus decentralized production and write the decision criteria you would use for a 300-bed facility

Build a standard recipe costing worksheet and apply it to three recipes, including yield and edible-portion adjustments

Sequence a production schedule for a 12-item lunch menu, respecting equipment capacity and holding-time limits

Identify five labor-control levers in food service (scheduling, batch cooking, convenience foods, task simplification, cross-training) and state the tradeoff of each

Summarize energy, protein, fat, carbohydrate, fiber, and fluid requirements across the adult life cycle and note where they diverge

Explain the digestion, absorption, and metabolism of the three macronutrients in enough depth to answer a client question without notes

Classify the fat-soluble and water-soluble vitamins by function, key food sources, and toxicity or deficiency risk

Describe the major minerals and trace minerals most relevant to clinical practice, including interactions that affect absorption

Interpret a nutrition label and a standard nutrition facts panel, converting serving sizes to as-consumed portions

Apply the dietary guidelines and exchange-list logic to build a one-day menu meeting a stated calorie and protein target

Outline the regulatory framework that governs food labeling, health claims, and menu labeling in food service settings

Distinguish quality assurance from quality control and draft three measurable quality indicators for a nutrition services department

Identify biological, chemical, and physical hazards at each step of a flow diagram and assign controls

Construct a HACCP plan for one high-risk process, including critical limits, monitoring, corrective action, and verification

State the required temperatures and times for receiving, cold holding, hot holding, cooling, and reheating, and explain the rationale for each

Describe the cleaning and sanitizing sequence for food-contact surfaces and the concentration or contact-time checks that verify it

List the components of an injury-prevention and emergency-preparedness program relevant to a food service operation

Write behavioral interview questions for three food service positions and define scored rating anchors for each

Draft a corrective-action conversation script for a repeated attendance problem that follows a progressive discipline sequence

Build a operating budget for a small food service unit covering food, labor, and overhead line items

Calculate food cost percentage, labor cost percentage, and break-even volume from a supplied set of operating figures

Explain the difference between a profit-and-loss statement and a budget variance report and identify three variance causes

Design a 30-minute training session for a food safety topic using a stated objective, demonstration, practice, and evaluation

Write three measurable learning objectives at different cognitive levels and match an assessment method to each

Develop a competency checklist for onboarding a new production employee

Describe the audit cycle for a regulatory inspection, including preparation, documentation, corrective action, and follow-up

Complete two full-length timed practice exams and record the score by domain

Rank your six weakest sub-areas from the practice results and re-study each with a written summary

Rehearse the calculations you are most likely to face: recipe yield, cost percentage, break-even, and temperature conversion

Build a one-page formula and reference sheet from memory, then verify it against your notes