| 1 | It is aimed to learn the principles of mass nutrition in commercial enterprises |
| 2 | It is aimed to learn food preparation and cooking methods |
| 3 | It is aimed to learn the duties of kitchen and service personnel |
| 4 | It is aimed to learn service methods and rules |
| 5 | It is aimed to learn the common food poisoning and prevention methods in institutions with mass nutrition. |
| 6 | It is aimed to learn the ways of providing hygiene in institutions where mass nutrition is made, to learn HACCP management and control. |
| 7 | It is aimed to learn cost control in institutions with mass nutrition |
| 8 | It is aimed to learn effective solutions to emergencies and crises in public nutrition services and to gain the ability to manage these situations. |