Graduate School | Department of Gastronomy and Culinary Arts | Program in Gastronomy and Culinary Arts

#	Field Qualifications
1	Have comprehensive knowledge in the field
2	Have the ability of transferring the information about the field to the employees and team workers
3	Have the ability of interpreting, analyzing, identifying the problems and suggesting solutions by means of using the information about the field in his/her behaviors, practice and decisions.
4	Identify the goals and objectives for the institution/organization
5	Evaluate acquired knowledge and skills critically
6	Show understanding of necessity of continuous learning
7	Transfer the knowledge and skills related to his or her field to relevant people in written and oral ways.
8	Communicate effectively with associates in the field.
9	Possess respect to institutional and social ethical values.
10	Do study and reseach in the field.
11	Take responsibility in accordance with goals of the project as the conductor or participant.
12	Use computer software, IT and CT technologies at the level of ECDL-A \"European Computer Driving Licence Advanced Level\" at least.
13	Follow the information in the field and communicate with colleagues in a foreign language (“European Language Portfolio Global Scale”, Level B1)
14	Analyze and maintain relationships of the organization/institution with associates effectively
15	Have the ability of encouraging innovation
16	Think critically about organization/institution
17	Evaluates the earned tourism knowledge and skills with a critical viewpoint.
18	Possess responsibility as a group member for the unpredicted implementation problems.
19	Competence in analysing and interpreting tourism knowledge earned from the field.
20	Competence in using the earned tourism management knowledge from the field of business and administration in decisions, attitudes and behaviours.
21	Competence in synthesis of learned tourism knowledge by research and representing it to the others.
22	Competence in exercising the duties and responsibilities.
23	Participates the programs according to the learning need.
24	Possess respect to universality of social benefits, social justice, quality and cultural values, preservation of environment and workplace health and security.
25	Possess an positive attitude about change and innovation.
26	Possess basic tourism knowledge in the field.