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PY1
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To be able to explain the United Nations Sustainable Development Goals at a minimum level |
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PY2
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Work within a team or independently |
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PY3
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To be able to prepare recipes from Turkish and world cuisines and manage the related process |
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PY4
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Ability to make coherent decisions under workload, stress and pressure |
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PY5
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To be able to master national and international legal regulations related to the field, to apply professional standards and ethical principles |
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PY6
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To be able to explain basic culinary topics such as menu planning, cooking methods, presentation and service |
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PY7
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To be able to communicate effectively in written or oral form based on the knowledge acquired |
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PY8
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To be able to use current information and communication technologies at basic level |
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PY9
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To be able to express the main facts, concepts and principles in the field of tourism at a basic level |
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PY10
|
To be able to develop knowledge, skills and competencies with the awareness of lifelong learning |
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PY11
|
To be able to comprehend entrepreneurship skills related to the field |
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PY12
|
To understand the principles of occupational health and safety and to apply basic first aid methods |
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PY13
|
To be able to follow current developments in the field, to produce innovative and creative suggestions |
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PY14
|
To be able to acquire foreign language skills to communicate at a basic level (European Language Portfolio A2 General Level) |
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PY15
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To be able to apply the hygiene and sanitation rules required by the tourism sector |