Faculty of Tourism | Department of Gastronomy and Culinary Arts

Last Updated: 01/07/2025

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