Program Learning Outcomes

Have basic knowledge about theories, facts, concepts and principles related to the field of cooking.
Have knowledge about the management and organizational structure of food and beverage enterprises.
By understanding the importance of the concept of quality in the food and beverage sector, they gain knowledge about customer relations and develop the ability to create solutions.
Gain an important awareness about the duties and responsibilities of employees in the culinary sector.
Have theoretical and practical knowledge about basic chopping, cooking, presentation and service techniques.
It specializes in all processes from purchasing raw or raw foods and beverages to storage, preparation and presentation.
Learn and apply important principles about national and international cuisines.
It pays due attention to the hygiene and sanitation required by the culinary field, as well as personal care and appearance.
Have command of effective verbal and written communication skills required by the food and beverage industry.
Have knowledge about kitchen installation, use of equipment, occupational safety, food safety and food legislation.
It can adapt to teamwork with behaviors in accordance with ethical values in applications related to its field and take the responsibility for the necessary workload
Understands the importance of menu planning and cost control processes for food and beverage enterprises.

Published Date: 23 November 2024Update Date: 25 November 2024