PROGRAMME LEARNING OUTCOMES (PLOs)

           2.1) Gıda hijyeni, satın alma ve depolama ilkelerini açıklar.
           2.2) Have basic knowledge about management of food and beverage companies and organizations.

           1.1) Has knowledge about the theories, facts, concepts and principles related to the field.
           1.2) Have basic knowledge and background on basic cooking and service techniques.
           1.3) It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process.
           1.4) Learn important principles about domestic and foreign kitchens.
           1.5) Knows the basic principles of certain cuisines of the country and the world.

           3.1) It prepares the food and beverage demands of the guests in the institution where it works.
           3.2) Applies sanitation and safety rules in the kitchen.

           4.1) Experience all processes in business life.
           4.2) It takes part in activities related to the field of education in a company operating in its field.
           4.3) Compares theoretical knowledge with practice.
           4.4) They compile the knowledge and experience gained in the field.

           5.1) Acquires competency of analyzing and solving the problems.
           5.2) Has ethical and social responsibility awareness.
           5.3) Takes responsibility as a team member in the works and transactions related to the field.
           5.4) He is aware of written, verbal communication and interaction.
           5.5) It follows the developments in advanced technologies and digital transformation.
           5.6) Gains awareness of lifelong learning.
           5.7) Has awareness of citizenship competence.
           5.8) Evaluates the developments in the field with an entrepreneurial understanding.
           5.9) Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English).