1. Must know the internal and external environmental factors and organizational structures that affect the businesses in his field

2. Must have skills in preparing, decorating and presenting patisserie and bread products.

3. Have the knowledge of a foreign language to establish the necessary communication with customers.

4.Must follow current developments in her field and profession.

5.Must use information and communication technologies at least at the basic level required by the field.

6.Must use information and communication technologies at least at the basic level required by the field.

7.Must have knowledge about menu planning and pricing in food and beverage establishments.

8. Must have knowledge about worker health-safety and basic first aid.

9.Must have knowledge about kitchen planning and design.

10.Must have basic knowledge of legal regulations, professional standards, food legislation and practices in the field. 

11.Must continue their work within the framework of ethical rules and have an effective communication power.

12.Must have knowledge about nutrition, menu planning, food hygiene and preservation techniques.

13.Must be able to carry out, evaluate and develop service processes related to his/her field in line with consumer needs and requests and to satisfy the consumer, and be able to propose solutions to problems that will affect the service process.

14.Must be able to work as a team in mass meal organizations held in food and beverage establishments.

15.Should be able to easily apply the theoretical and practical knowledge gained at school and during internships in the sector.