| Competence in theoretical and practical knowledge about national and international cuisine culture, history and food and beverage management. | 3 | 2 | 3 | 2 | 2 | 2 | 3 | 3 | 2 | 3 | 2 | 1 | 2 | 2 |
| Predominate the using cooking methods in the field of cookery. | 3 | 2 | 3 | 2 | 2 | 2 | 3 | 3 | 2 | 3 | 2 | 1 | 2 | 2 |
| Carry on studies for sustainable Turkish Cuisine Culture. | 2 | 2 | 1 | 1 | 2 | 3 | 1 | 3 | 3 | 1 | 0 | 0 | 1 | 2 |
| Competence in hygiene and sanitation in the kitchen and food storage conditions. | 1 | 2 | 2 | 3 | 2 | 3 | 3 | 2 | 1 | 1 | 0 | 3 | 2 | 2 |
| Collaborate with sector, prepare projects in line with the demand. | 3 | 1 | 3 | 2 | 3 | 1 | 0 | 2 | 2 | 1 | 1 | 1 | 0 | 1 |
| Possess knowledge about cooking legal regulation, professional standards, rights and obligations of the ethical rules. | 2 | 1 | 2 | 1 | 2 | 3 | 3 | 2 | 1 | 1 | 0 | 3 | 1 | 2 |
| Use at least one foreign languages to be effective in the international arena. | 2 | 1 | 1 | 0 | 3 | 1 | 0 | 2 | 2 | 1 | 3 | 1 | 0 | 1 |
| Have knowledge to follow new technologies and use them effectively. | 3 | 3 | 2 | 2 | 3 | 1 | 1 | 3 | 1 | 1 | 0 | 1 | 1 | 1 |
| Use artistic talent in food preparation, cooking and service. | 3 | 3 | 1 | 0 | 1 | 0 | 2 | 2 | 1 | 1 | 0 | 2 | 2 | 1 |
| Collaborate with national and international educational institutions in the field of cookery. | 3 | 1 | 2 | 2 | 3 | 3 | 1 | 2 | 3 | 3 | 2 | 0 | 0 | 2 |
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