PROGRAMME EDUCATIONAL OBJECTIVES (PEOs)

Programme Educational Objectives (PEOs) are the those describing what the graduates are expected to attain or achieve in their academic and/or professional life after a few years of graduation. In this context, Programme Educational Objectives defined for this programme are as follows:

1	Has a questioning attitude on the basis of scientific knowledge and scientific thinking
2	Within the scope of practice lessons, trips to hotel kitchens, local dessert producers, catering companies and patisseries in Istanbul are made from time to time to open the horizons of the students and see different cuisines. Thanks to these trips, students have the opportunity to see both the operating systems of the enterprises and the different equipment equipment. They can also make small applications in groups and learn tips from business owners and cooks.
3	Independent or in-team work and responsibility behavior enhanced
4	The origin, effects and characteristics of the traditional dishes recognized in the world cuisines and can prepare meals of country cuisine
5	To have the equipments and to have the knowledge and skills of Gastronomy and Art.
6	Understand the relationship between food and chemistry so that they understand the chemical and structural changes that food and cooking processes undergo.
7	The gains of students during the education program implemented; Ability to understand the basic concepts of the profession, the ability to explain and analyze the facts about food and beverage using these concepts and rules, menu planning, cooking methods, the ability to use and know the local cuisines of our country, to have a good knowledge of the foreign language terminology. and be able to apply.