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Institutional Program Learning Outcomes1
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Qualifications2
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Knowledge
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Skills
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Competence
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1- Knows, interprets, and applies national and international standards related to occupational safety, worker health, environmental protection, food safety, and quality control in the field.
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X
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X
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X
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2- Manages menu planning, cost control, and financial analysis processes in food and beverage establishments by using management functions.
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X
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X
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3- Uses an aesthetic and artistic perspective in professional practice and conducts sensory analyses of food products.
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X
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X
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4- Applies preparation, cooking, presentation, and service techniques for food and beverages.
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X
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5- Knows, applies, and improves classical and modern culinary practices and cooking methods.
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X
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X
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6- Effectively manages the product life cycle from raw material to consumption by considering the characteristics and nutritional values of foods.
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X
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X
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7- Compares Turkish and world cuisines and prepares and applies recipes specific to different culinary cultures.
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X
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X
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8- Produces innovative solutions to changing consumer expectations and develops original products and services.
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X
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X
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9- Conducts research in the field of gastronomy, analyzes scientific data, and develops projects/reports.
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X
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X
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10- Effectively uses information and communication technologies, software, photography, and videography techniques related to gastronomy.
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X
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11- Acts consciously and develops solutions regarding sustainable kitchen practices and environmentally friendly production and consumption processes.
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X
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X
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X
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12- Demonstrates teamwork, leadership, entrepreneurship, and organizational skills, and assumes managerial responsibilities in professional kitchens and businesses.
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X
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13- Communicates effectively with colleagues and guests and behaves professionally in interactions with different cultures.
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X
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14- Values ethical principles in professional and social life and acts in accordance with food ethics and legal regulations.
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X
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X
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