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PY1
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Gather, resolve and interpret information about tourism guidance. |
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PY2
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Analyze topics with professional knowledge in the field of cooking. |
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PY3
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Produce solutions for complex problems in the field of cooking. |
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PY4
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Develop strategic approaches on topics related with cooking. |
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PY5
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Improve themselves continuously on topics related with cooking. |
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PY6
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Comply with ethical and social values in the field of cooking. |
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PY7
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Have sufficient knowledge and awareness of environmental protection issues, job security, worker health, social security rights, quality control and management; follow and act in accordance with cooking relevant legislation (laws, regulations, circulars, etc.), fundamental values and principles. |
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PY8
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Possess knowledge about professions and business fields in cooking. |
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PY9
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Develop positive attitude towards the acquired knowledge and skills in the field of cooking and lifelong learning, to be able to have social responsibility and spread it to the community. |
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PY10
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Take responsibility in sector and contribute to professional development of subordinates, prone to teamwork and have leadership trait, have communicate with the people who collaborate. |
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PY11
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Have foreign language level to be able to read- understand about the profession. |
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PY12
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Evaluate in the fields of health, security and risk factor in the organization which s/he works. |
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PY13
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Determinate and response to guest\'s concern, request and needs in the organization which s/he works |
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PY14
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Competence in equipment in the field of cooking; practice acquired the knowledge and skills. |
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