1.      Acquires knowledge about theories, concepts, and product information in the field of Gastronomy and Culinary Arts and applies research methods.

2.      Establishes relationships between gastronomy and culinary arts with history, geography, culture, nutrition, and sustainability.

3.      Conducts sectoral analysis of food and beverage businesses within the general economy, manages cost control, and determines menu pricing policies of enterprises.

4.      Knows and applies national and international legal regulations, food safety and technologies, environmental protection, and professional standards of quality.

5.      Uses information and communication technologies at the level required by the field of gastronomy and culinary arts.

6.      Provides adequate solutions regarding new trends and approaches in business and management practices.

7.      Possesses competence in the use of equipment, cooking techniques, and serving of food related to the field.

8.      Gains knowledge about Turkey’s regional cuisines and international cuisines.

9.      Communicates in a foreign language at least at the B1 General Level of the Common European Framework of Reference (CEFR) in written and oral form.

10.  Develops a positive attitude toward lifelong learning and plans activities for professional development.

11.  Embraces gastronomy as an art and designs the visual presentation of food.