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| Bilgi
(Described as Theoritical and/or Factual Knowledge.)
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1)
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Recognizes educational resources and culinary tools in the field of gastronomy.
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2)
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Defines the working areas and responsibilities of the personnel in a food and beverage business.
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3)
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Defines the occupational safety rules in the working environment.
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4)
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By understanding the physical and chemical events behind cooking, she/he knows in advance the effects of the methods she/he uses on food.
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| Beceriler
(Describe as Cognitive and/or Practical Skills.)
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5)
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Develops creative menus
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6)
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Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
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7)
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Recognizes and promotes national cuisine culture.
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8)
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Designs menus within the framework of professional ethics and health rules.
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| Yetkinlikler
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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9)
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She/He takes responsibility for everything from the recipe to the presentation of the food in the kitchen.
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10)
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Develop a positive attitude towards lifelong learning, use knowledge effectively.
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11)
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By using Turkish correctly, he/she has a command of his/her mother tongue.
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12)
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Recognizes the concepts of teamwork and time management.
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13)
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Develops cooking techniques.
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14)
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It carries out economic activities such as marketing and cost analysis of a business related to the field of gastronomy.
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