By improving their knowledge about the concept of gastronomy, they will have information about the types of cuisine and culture, gastronomy tourism, gastronomy management and services provided in hospitality businesses.
Have knowledge about nutrition principles, hygiene and sanitation in food preparation, food storage conditions, functional foods and nutrition types.
Having knowledge of food and beverage terminology, learning the techniques of food preparation, will have information about menu preparation and planning and inferring the costs of food.
Gains knowledge and manages kitchen planning and organization, quality services related to the culinary profession, occupational safety and first aid in the kitchen, ethical behaviors in the culinary profession.
Gains knowledge about professional research fields and techniques, entrepreneurship activities in the field of culinary.
Becomes a manager who gives importance to sustainable cuisine and ethical values.
To be able to communicate well, communicate effectively and actively benefit from basic information technologies,
Evaluate the information obtained during the learning process with cause-effect relationships; being able to predict what information will be needed where, when and why.
As cooks who have professional and social ethical values and necessary professional knowledge, they can work as a team and take individual responsibility when necessary.
They gain skills such as mastering the intricacies of their field.