1.Defines the basic concepts, theories and current developments related to the culinary profession. 

2.Explains professional regulations, food legislation and professional standards. 

3.Performs culinary practices such as pastry, chocolate, bread making and food production in accordance with international techniques and demonstrates presentation skills. 

4.Makes kitchen plans, analyzes different kitchen designs, uses kitchen tools and equipment effectively and ensures their maintenance. 

5.Knows at least one foreign language at a basic level; understands professional English and uses it effectively in sectoral practices. 

6.Apply the theoretical knowledge and practical skills acquired during the training process in the business environment. 

7.Follows scientific and cultural developments in the food and beverage industry and uses information and communication technologies effectively. 

8.Performs basic cost control in food and beverage businesses and learns expense management. 

9.Makes appropriate decisions in times of crisis; knows the basic principles and practices regarding occupational health and safety in kitchens; has first aid knowledge. 

10.Has well-developed communication skills, is compatible with teamwork, and acts in accordance with professional ethical principles. 

11.Knowledge of and application of nutritional principles, food science and food storage methods. 

12.Conducts menu planning, control and analysis; takes an active role in kitchen and service operations. 

13.Participates in teamwork in banquet and mass catering organizations; knows the basic procedures of such organizations. 

14.Recognizes the historical and cultural structures of Turkish and world cuisines; follows cooking and cutting techniques and new gastronomy trends. 

15.Knows and applies national and international food safety and hygiene standards.