| ÖÇ1 | Comprehend the importance of institutional foodservice systems and properties of institutional food service and novel manufacturing techniques |
| ÖÇ2 | Learn new management approaches, apply the strategic management model and determine mission, vision, strategic aims and targets of institution |
| ÖÇ3 | Know preventive applications against to occupational accidents in institutional foodservice systems. |
| ÖÇ4 | Know all the concepts related to institution nutrition |
| ÖÇ5 | Know principles of food purchasing and storage |
| ÖÇ6 | Gains knowledge about collective feeding systems processes such as management and organization in mass feeding systems (BBS), kitchen and cafeteria planning, menu planning, purchasing and storage, and sustainability of nutrition systems. |