Program Outcomes:
1)Uses text books, lecture notes, training tools and references,hence he successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts
2)Professionally applies artistic knowledge and skills that are required in the field of Gastronomy and Culinary Arts
3)Carries best practices in terms of work, food security, hygiene, health and safety through each steps of food production
4)Plans, applies and audits menus during food production
5)Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
6)Recognizes and evaluates the impact of gastronomy on culture and society
7)Possesses visual thinking skils and effectively conveys visual concepts
8)Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member
9)Initiates Gastronomy and Culinary Arts projects, manages team members to develop within the project events and can hold the leadership for success
10)Critically evaluates the knowledge and skills possessed in Gastronomy and Culinary Arts, defines learning requirements and directs own learning
11)Informs individuals and organizations on topics related to Gastronomy and Culinary Arts and effectively conveys opinions in verbal or written ways
12)Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
13)Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Gastronomy and Culinary Arts
14)Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
15)Effectively uses technological equipment related to the field
16)Possesses ethical values in the field of Gastronomy and Culinary Arts
