1.Knows the basic concepts, theories and new trends related to the cooking profession.

2.Knows the legal regulations, food legislation and professional standards in the field of culinary profession .

3.It produces kitchen products in accordance with international techniques and applies decoration techniques.

4.Knows how to plan a kitchen. Gains knowledge about the design of various kitchens. Knows the use and maintenance of tools and equipment

5 .Knows at least one foreign language at European Language Portfolio A2 level and has sufficient knowledge of professional English to apply it in the sector.

6 .Can easily apply the theoretical and practical knowledge he/she acquired at school and during her internship studies in the sector.

7. Follows scientific and cultural events for food and beverage businesses, masters and applies information and communication technologies..

8.Directs the market economy by following economic changes and fluctuations in the food and beverage industry.

9.Knows crisis management, has sufficient knowledge and skills about occupational health and safety in kitchens, and applies basic first aid knowledge in case of work accidents.

10.Has high communication skills and adapts to teamwork. Commits to national and ethical values ​​and pays attention to these values ​​in his work. Follows innovations in his profession and knows quality management systems. Carries out entrepreneurial activities effectively in crisis management.

11.Has knowledge about nutrition principles, food science and food preservation techniques and apply them in their field.

12.Performs menu planning, menu control and analysis in food and beverage establishments. Knows food production, kitchen services management and service applications and takes an active part in these applications.

13.Participates in teamwork as a team member in catering organizations. Knows the procedures of banquets and mass food and beverage organizations (gala, banquet, cocktail, etc.) and serves as a team member in these organizations. Contributes to institutional nutrition and kitchen management practices.

14.Gains knowledge about the cultural structure and history of Turkish and world cuisines, cooking and cutting techniques, alternative cuisines and new trends.

15.Knows national and international food safety and hygiene standards and applies them in the field.