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1 |
To be able to explain the United Nations Sustainable Development Goals at a minimum level |
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2 |
Work within a team or independently |
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3 |
To be able to prepare recipes from Turkish and world cuisines and manage the related process |
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4 |
Ability to make coherent decisions under workload, stress and pressure |
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5 |
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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6 |
To be able to explain basic culinary topics such as menu planning, cooking methods, presentation and service |
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7 |
To be able to communicate effectively in written or oral form based on the knowledge acquired |
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8 |
To be able to use current information and communication technologies at basic level |
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9 |
To be able to express the main facts, concepts and principles in the field of tourism at a basic level |
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10 |
To be able to develop knowledge, skills and competencies with the awareness of lifelong learning |
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11 |
To be able to comprehend entrepreneurship skills related to the field |
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12 |
To understand the principles of occupational health and safety and to apply basic first aid methods |
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13 |
To be able to follow current developments in the field, to produce innovative and creative suggestions |
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14 |
To be able to acquire foreign language skills to communicate at a basic level (European Language Portfolio A2 General Level) |
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15 |
To be able to apply the hygiene and sanitation rules required by the tourism sector |
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