1. Has knowledge about the concepts, principles and theories in the field of Tourism and Gastronomy and Culinary Arts.
2. Describes national and international standards related to occupational safety, worker health, environmental protection, food safety and quality control.
3. Using business and management functions, menu planning, food and beverage cost control and analysis, manages the process in accordance with the relevant legislation.
4. Demonstrates aesthetic and artistic skills in studies related to the field, makes sensory analysis of foodstuffs.
5. Explains the preparation, presentation and serving techniques of food and beverages in practice.
6. Demonstrates classical and modern kitchen practices and cooking methods.
7. Knowing the properties and nutritional values of foods, manages all of the product life stages from raw material selection to consumption in accordance with hygienic, healthy and ethical principles.
8. Prepares all national and international recipes by comparing the differences and similarities of Turkish and world cuisines.
9. Generate solutions with a lifelong learning, innovative and critical perspective to meet changing consumer expectations.
10. Has the competence to use English at level B1 (“European Language Portfolio Global Scale”, Level B1).
11. Has the competence to use information and communication technologies at the level required by the field.
12. Has the ability to plan and manage activities for the professional development of employees under his/her responsibility in the tourism sector and to educate shareholders and stakeholders.
13. Has the competence to be prone to teamwork, to take responsibility, to produce projects, to lead and to communicate with internal/external stakeholders.
