Open Education Faculty | Culinary Arts

#	Key Learning Outcomes
1	Gather, resolve and interpret information about tourism guidance.
2	Analyze topics with professional knowledge in the field of cooking.
3	Produce solutions for complex problems in the field of cooking.
4	Develop strategic approaches on topics related with cooking.
5	Improve themselves continuously on topics related with cooking.
6	Comply with ethical and social values in the field of cooking.
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 cooking relevant legislation (laws, regulations, circulars, etc.), fundamental values and principles.
8	Possess knowledge about professions and business fields in cooking.
9	Develop positive attitude towards the acquired knowledge and skills in the field of cooking and lifelong learning, to be able to have social responsibility and spread it to the community.
10	Take responsibility in sector and contribute to professional development of subordinates, prone to teamwork and have leadership trait, have communicate with the people who collaborate.
11	Have foreign language level to be able to read- understand about the profession.
12	Evaluate in the fields of health, security and risk factor in the organization which s/he works.
13	Determinate and response to guest\'s concern, request and needs in the organization which s/he works
14	Competence in equipment in the field of cooking; practice acquired the knowledge and skills.