Faculty of Tourism | Department of Gastronomy and Culinary Arts

#	Key Learning Outcomes
1	Gather, resolve and interpret information about tourism guidance.
2	Analyse topics with professional knowledge in the field of gastronomy.
3	Produce solutions for complex problems in the field of gastronomy.
4	Develop strategic approaches on topics related with gastronomy.
5	Improve themselves continuously on topics related with gastronomy.
6	Comply with ethical and social values in the field of gastronomy.
7	Have sufficient knowledge and awareness of environmental protection issues, job security, worker health, social security rights, quality control and management; follow and act in accordance with gastronomy’s relevant legislation (laws, regulations, circulars, etc.), fundamental values and principles.
8	Possess knowledge about professions and business fields in gastronomy.
9	Assignment as participants in the projects, take responsibility appropriate for project objectives and conduct project in the field of gastronomy.
10	Develop positive attitude towards the acquired knowledge and skills in the field of gastronomy and lifelong learning, to be able to have social responsibility and spread it to the community.
11	Plan physical environment in the kitchen; identify, use and protect equipment, kits and new technologies
12	Take responsibility in sector and contribute to professional development of subortinates, prone to teamwork and have leadership trait, have communicate with the people who collaborate.
13	Use French terminology in the field of gastronomy; have English level to be able to read- understand about the profession.
14	Evaluate in the fields of health, security and risk factor in the organization which s/he works.
15	Determinate and response to guest\'s concern, request and needs in the organization which s/he works
16	Use information and communication technologies that required level of gastronomy.
17	Competence in equipment in the field of gastronomy and art; practice acquired the knowledge and skills.