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