Faculty of Tourism | Department of Gastronomy and Culinary Arts

#	Key Learning Outcomes
1	Possesses B2 level reading, comprehension, speaking, and writing skills in English according to the European Language Portfolio Global Scale.
2	Has basic reading, comprehension, speaking, and writing skills in a foreign language.
3	Possesses the knowledge level required to follow and effectively use new technologies related to their field.
4	Can conduct research and development activities, and write projects using theoretical and practical experience gained in their field.
5	Is inclined towards teamwork and has the ability to communicate effectively with collaborators.
6	Possesses theoretical knowledge and practical skills related to Turkish and world cuisines.
7	Has theoretical knowledge and practical skills in food and beverage management.
8	Has knowledge about national and international legal regulations, professional standards, occupational health and safety, and ethical rules in the field of gastronomy.
9	Maintains lifelong personal and professional development using knowledge and skills acquired in gastronomy.
10	Can plan the physical environment of the kitchen and use equipment, tools, and technologies effectively.
11	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.
12	Is knowledgeable about hygiene, sanitation, and storage conditions of food.
13	Possesses knowledge and skills related to food and nutrition.
14	Has knowledge about the processes of purchasing, receiving, storing, producing, and selling food.
15	Can effectively use information technologies related to their field.
16	Has knowledge about the basic phenomena, concepts, and principles in gastronomy and tourism.
17	Gives importance to environmental, social, and economic sustainability approaches in their professional life.
18	Has knowledge about accounting topics related to their field.
19	Possesses knowledge and practical skills in managerial and operational processes in gastronomy and tourism.
20	Can plan and develop menus for food and beverage businesses.
21	Has knowledge about marketing processes and activities in the field of gastronomy.
22	Can develop new and creative products, conduct sensory evaluations, and standardize them.
23	Possesses theoretical knowledge and practical skills related to art, aesthetics, and design in their field.
24	Follows mass communication tools related to their field and can produce content.
25	Has knowledge of the history and culture of gastronomy.
26	Possesses knowledge about the history, culture, production, and service of national and international beverages.
27	Is knowledgeable about new trends and movements in gastronomy and nutrition.
28	Offers open and innovative solutions in line with marketing principles and consumer expectations.
29	Possesses knowledge and practical skills in managerial and operational processes in gastronomy and tourism.
30	Can conduct research, report findings, and prepare projects in their field.
31	Acquires the knowledge and skills necessary for personal and professional development.