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PY1
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Possesses B2 level reading, comprehension, speaking, and writing skills in English according to the European Language Portfolio Global Scale. |
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PY2
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Has basic reading, comprehension, speaking, and writing skills in a foreign language. |
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PY3
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Possesses the knowledge level required to follow and effectively use new technologies related to their field. |
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PY4
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Can conduct research and development activities, and write projects using theoretical and practical experience gained in their field. |
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PY5
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Is inclined towards teamwork and has the ability to communicate effectively with collaborators. |
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PY6
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Possesses theoretical knowledge and practical skills related to Turkish and world cuisines. |
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PY7
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Has theoretical knowledge and practical skills in food and beverage management. |
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PY8
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Has knowledge about national and international legal regulations, professional standards, occupational health and safety, and ethical rules in the field of gastronomy. |
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PY9
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Maintains lifelong personal and professional development using knowledge and skills acquired in gastronomy. |
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PY10
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Can plan the physical environment of the kitchen and use equipment, tools, and technologies effectively. |
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PY11
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Can develop new products based on knowledge of the basic properties and nutritional values of foods, and manage all processes from raw material selection to service. |
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PY12
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Is knowledgeable about hygiene, sanitation, and storage conditions of food. |
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PY13
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Possesses knowledge and skills related to food and nutrition. |
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PY14
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Has knowledge about the processes of purchasing, receiving, storing, producing, and selling food. |
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PY15
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Can effectively use information technologies related to their field. |
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PY16
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Has knowledge about the basic phenomena, concepts, and principles in gastronomy and tourism. |
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PY17
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Gives importance to environmental, social, and economic sustainability approaches in their professional life. |
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PY18
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Has knowledge about accounting topics related to their field. |
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PY19
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Possesses knowledge and practical skills in managerial processes in gastronomy and tourism. |
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PY20
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Can plan and develop menus for food and beverage businesses. |
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PY21
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Has knowledge about marketing processes and activities in the field of gastronomy. |
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PY22
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Can develop new and creative products, conduct sensory evaluations, and standardize them. |
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PY23
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Possesses theoretical knowledge and practical skills related to art, aesthetics, and design in their field. |
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PY24
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Follows mass communication tools related to their field and can produce content. |
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PY25
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Has knowledge of the history and culture of gastronomy. |
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PY26
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Possesses knowledge about the history, culture, production, and service of national and international beverages. |
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PY27
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Is knowledgeable about new trends and movements in gastronomy and nutrition. |
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PY28
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Offers open and innovative solutions in line with marketing principles and consumer expectations. |
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PY29
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Possesses knowledge and practical skills in operational processes in gastronomy and tourism. |
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PY30
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Can conduct research, report findings, and prepare projects in their field. |
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PY31
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Acquires the knowledge and skills necessary for personal and professional development. |
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