Open Education Faculty | Culinary Arts

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