1.Must know the internal and external environmental factors and organizational structures that affect the businesses in their 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 have knowledge about menu planning and pricing in food and beverage businesses

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

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

9. Must have knowledge about kitchen planning and design

10. Must have knowledge of the basic concepts related to the field and apply them in the sector.

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. Performs, evaluates and develops service processes related to the field in line with consumer needs and requests and in a way that satisfies the consumer, and should 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. Easily apply the theoretical and practical knowledge gained at school and during internships in the industry.