Knowledge of principles, procedures, and equipment used in the storage, care, preparation, cooking, (including baking), dispensing, and serving food in large quantities; kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment and work areas; food handling sanitation; food values as well as nutritional and economical substitutions within food groups; principles of effective supervision; food accounting; use of purchase orders for food and equipment; and training methods. Under the direction of the Supervising Correctional Cook, in a large correctional culinary program, the Correctional Supervising Cook (CSC) might be assigned to one of the following areas: Bakery, Production, Chili Blast, Butcher Shop, Storeroom, Vegetable preparation, distribution, or in the Minimum Support Facility supervising incarcerated people and rethermalizing all cooked and uncooked food items being served.