Eskişehir Vocational School | Department of Hotel, Restaurant and Catering | Program in Cookery

#	Field Qualifications
1	Cooperates with team members and takes responsibility
2	Recalls basic knowledge in the field.
3	Recognises and interprets the legal regulations, vocational standards and applications.
4	Recognises and interprets internal and external factors of the organization in the field.
5	Recalls and defines the information about the processes of producing services and transactions.
6	Uses her/his information about the business environment and the profession.
7	Applies, evaluates and develops the service processes according to the needs and wishes of consumers and suggest solutions fort he problems affecting the service process.
8	Defines the problems, produces and presents solutions.
9	Self evaluates and assesses practices.
10	Identifies, uses and maintains the physical conditions, tools, equipment and technologies.
11	Works independently in the field.
12	Follows the current developments related to the field.
13	Revises and develops his knowledge and skills with the awareness of life-long learning.
14	Communicates effectively in inter personal and inter cultural level.
15	Uses the software, computer and information technologies in the basic level.
16	Recognises the privacy and secrecy of private life of the people they serve.
17	Demonstrates care for personal hygiene, dresses and appearance.
18	Recognises the differences among people and cultures and respect these differences.
19	Develops the knowledge and skills of team members and evaluates their performances.