Information Package / Course Catalogue
| 1. | Has fundamental, current, and applied knowledge related to their profession. |
| 2. | Acquires comprehensive knowledge of occupational health and safety, environmental awareness, sustainability, and quality management processes. |
| 3. | Follows current developments and practices related to the profession and utilizes them effectively. |
| 4. | Effectively uses information technologies (software, programs, animation, etc.) related to their profession. |
| 5. | Has the ability to independently analyze and evaluate professional issues and problems with an analytical and critical approach and propose solutions. |
| 6. | Effectively presents and clearly expresses thoughts at the level of knowledge and skills through written and verbal communication. |
| 7. | Takes responsibility as a team member to solve unforeseen and complex problems encountered in practices related to their field. |
| 8. | Has a developed awareness of career planning, entrepreneurial mindset, and the importance of lifelong learning. |
| 9. | Possesses social, scientific, cultural, and ethical values in the stages of data collection, implementation, and dissemination of results related to their field. |
| 10. | Follows information in their field and communicates with colleagues using a foreign language. |
| 11. | Explains the raw materials, additives, packaging materials, hygiene, and sanitation used in the food industry. |
| 12. | Explains and applies food production and processing technologies. |
| 13. | Applies quality management systems and quality assurance protocols in the food industry. |