This experience must include performing the following tasks: checking menus and gathering sufficient ingredients for cooking and/or baking purposes; estimating preparation time and starting cooking or baking operations to meet scheduled serving times; preparing a variety of foods; safely using, cleaning, and maintaining tools, equipment, and work areas; properly handling and storing perishable and nonperishable food inventory. A bachelor's degree in food service management, culinary arts, food science, human nutrition, home economics, dietetics, or a related field from an accredited institution recognized by the Department may substitute for all General Experience and two (2) years of Specialized Experience, provided coursework included institutional organization and management; quantity food production and service; equipment selection, maintenance, and layout; and purchasing and recordkeeping.