Key Learning Outcomes
- Demonstrates basic reading, comprehension, speaking and writing skills in the English language
- Knows the basic concepts, theories and new trends related to the culinary profession.
- Uses information and communication technologies and software related to the culinary field.
- Transfers the knowledge he/she has at the level of basic skills through written and verbal communication; communicates effectively with guests and collaborators.
- Ability to withstand workload, cope with stress, work under pressure, crisis management and first aid knowledge and skills.
- Develops basic solution suggestions to problems by following the basic developments related to cookery.
- Has basic knowledge of legal regulations, professional standards and ethical principles related to cooking.
- Knows business processes and organizes the team. Can work in a team and independently.
- With the awareness of lifelong learning, it develops its knowledge, skills and competencies, and pays attention to the personal care, hygiene, clothing and appearance required by the culinary profession.
- It is aware of the United Nations Sustainable Development Goals [GOAL 1: No Poverty GOAL 2: Zero Hunger GOAL 3: Good Health and Well-being GOAL 4: Quality Education GOAL 5: Gender Equality GOAL 6: Clean Water and Sanitation GOAL 7: Affordable and Clean Energy GOAL 8: Decent Work and Economic Growth GOAL 9: Industry, Innovation and Infrastructure GOAL 10: Reduced Inequality GOAL 11: Sustainable Cities and Communities GOAL 12: Responsible Consumption and Production GOAL 13: Climate Action GOAL 14: Life Below Water GOAL 15: Life on Land GOAL 16: Peace and Justice Strong Institutions GOAL 17: Partnerships to achieve the Goal]
- Gain knowledge of various subjects such as menu planning, cooking methods, presentation and service, material supply and stock practices. Knows and applies food safety and quality management systems.
- Uses and maintains the necessary tools and equipment for food production in Turkish and World cuisines.
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