Catering and Food Processing Enterprise Skills

1. Apply the core concepts, theories and debates underpinning catering and food processing enterprise skills, situating them within both global scholarship and African lived realities.

2. Evaluate practical tools and methods for delivering catering and food processing enterprise skills in low-resource, high-need community settings.

3. Design how catering and food processing enterprise skills intersects with gender, environment, mental health and governance within the SWEEP integrated practice model.

4. Interrogate a workable action plan, case protocol or enterprise concept applying the principles of catering and food processing enterprise skills to a real community context.