What part of food science does the career of sous chef fall under?

Options: preparation, utilization, evaluation,production

I was thinking preparation because you're a chef but sous chef also make menus so what would that go under?

As I said before, it use to fall under production (making soups, sauces, condiments), but many things have been added: menus, cleaning, pantry,ordering, hiring, firing, dealing with customers planning special event...things I consider in the preparation phase.

The career of a sous chef in food science falls under the category of food production and utilization. Sous chefs are responsible for the practical aspects of food preparation, including cooking techniques, recipe development, and menu planning. While the primary role of a sous chef is to oversee the preparation of food in the kitchen, they also contribute to menu creation by suggesting new dishes, incorporating seasonal ingredients, and ensuring proper utilization of food resources. Therefore, while there is an element of preparation involved, the broader scope of the sous chef's responsibilities makes it more closely aligned with food production and utilization.