Information Package / Course Catalogue
| 1. | They possess theoretical and practical knowledge of fundamental concepts, processes, and professional practices in the fields of tourism, food and beverage, and catering services. |
| 2. | By analyzing the organizational structure, operational processes, and sectoral dynamics of food and beverage businesses, they adapt to the working environment. |
| 3. | In food and beverage establishments, menu planning, service, kitchen organization, hygiene, and sanitation practices are carried out in accordance with professional standards. |
| 4. | They work as a team member in banquet, catering, and mass food and beverage event organizations, contributing to operational processes. |
| 5. | In a professional work environment, they communicate effectively, adapt to teamwork, and act with a sense of professional responsibility. |
| 6. | Complies with legal regulations related to their profession, occupational health and safety, hygiene, quality, sustainability, and fundamental principles and practices regarding emergency and disaster management |
| 7. | They use their professional foreign language skills in both oral and written communication processes. |
| 8. | They utilize knowledge and practices related to Turkish and world culinary cultures in their professional processes. |
| 9. | Applies techniques used in beverage preparation and serving processes; performs alcoholic and non-alcoholic beverage, bar, and show service practices in accordance with professional standards. |
| 10. | They develop solutions to professional problems, take responsibility in decision-making processes, effectively use information and communication technologies, and adopt a lifelong learning approach by following innovations to support their professional development. |