Program Learning Outcomes

[PLO 1] Has knowledge of concepts, techniques, innovations, and product information in the field of gastronomy and culinary arts and can apply this knowledge in a professional setting when necessary. 
[PLO 2] Is knowledgeable about legal regulations, professional standards, practices, ethical values, and issues affecting employees in the field of gastronomy and culinary arts. 
[PLO 3] Can present the results of research conducted using basic research methods in gastronomy and culinary arts. 
[PLO 4] Knows, uses, and ensures the necessary maintenance and protection of physical environments, tools, equipment, and technologies related to gastronomy and culinary arts. 
[PLO 5] Adopts the kitchen as an art workshop and is proficient in designing the visual presentation of food. 
[PLO 6] Follows current developments in gastronomy at national and international levels, critically examines them in accordance with legal regulations and standards, and makes theoretical inferences. 
[PLO 7] Can prepare recipes from Turkish and world cuisines using classical and modern techniques and present and serve the products using appropriate presentation and service techniques. 
[PLO 8] Works as a team member and takes responsibility for developing and managing the professional knowledge and skills of those under their responsibility. 
[PLO 9] Knows and applies food and beverage cost analysis, control, menu planning, and pricing. 
[PLO 10] Is aware of potential issues and solutions in food and beverage production and service processes and solves problems with a critical approach. 
[PLO 11] Carries out production and service processes in gastronomy and culinary arts in compliance with laws, professional standards, human, and environmental health, and adheres to professional and human ethical values. 
[PLO 12] Can evaluate the management structure and strategies of businesses operating in the field of gastronomy, taking into account both internal and external environments. 
[PLO 13] Plans, coordinates, supervises, evaluates, and ensures the necessary improvements in food and beverage service and production processes, prioritizing both consumer and employee satisfaction. 
[PLO 14] Continuously updates and develops knowledge, skills, and competencies related to gastronomy and culinary arts with a lifelong learning awareness. 
[PLO 15] Knows at least one foreign language at a level that allows for written and oral communication and effectively presents gastronomic topics to both experts and non-experts using appropriate technological tools. 
[PLO 16] Pays attention to personal care, hygiene, attire, and appearance according to the needs of the gastronomy and culinary arts field.