| 1 | It adopts food and cooking as an art; has competence in designing and visually documenting the visual presentation of food. |
| 2 | He is knowledgeable about the field of tourism, especially specializing in gastronomy and culinary arts. |
| 3 | It designs and operates the investment phase of a new business to be established within the scope of gastronomy and culinary arts. |
| 4 | Evaluates food and food within the framework of history, geography, culture and nutrition sciences. |
| 5 | Knows and applies research methods on concepts, techniques and innovations in gastronomy and culinary arts and product knowledge. |
| 6 | Knows and applies international standards on food hygiene and safety |
| 7 | It uses information and communication technologies together with the knowledge of computer software and hardware required by the field of gastronomy and culinary arts. |
| 8 | Applies the theoretical knowledge gained in food management, menu planning and management, which are in the field of gastronomy and culinary arts, in the business environment. |
| 9 | By examining the changes in gastronomy, they can follow new trends, new approaches, new marketing, business and management understandings, service processes and make a sufficient contribution. |
| 10 | Gains knowledge about national and international cuisines. In this context, he knows, applies and develops basic cooking techniques. |
| 11 | Knows and applies national and international legal regulations, professional standards and professional ethics in the field of food. |
| 12 | It would develop a positive approach for learning all life long. In this context, it increases the professional knowledge and skills of the people with whom it works related to food and beverage; develops himself personally and professionally. |
| 13 | Communicates in a foreign language, both orally and in writing, at a minimum of the European Language Portfolio B1 General Level. In addition, he/she will have knowledge of a second foreign language sufficient to enable communication. |