| 1 | Understands the importance of mass feeding, understands the characteristics of commercial and non-commercial organizations where mass feeding is carried out. |
| 2 | Knows the mass feeding service organization and job descriptions |
| 3 | Have the ability to plan the kitchen-dining hall |
| 4 | Develops standard tariffs appropriate to the characteristics of the institution and plans menus for the target group |
| 5 | Yiyeceklerin uygun satın alma ve depolama ilkelerini bilir |
| 6 | Learns cost control in mass feeding systems |