Information Package / Course Catalogue
| 1. | Has fundamental, current, and applied knowledge related to their profession. |
| 2. | Has knowledge of occupational health and safety, environmental awareness, and quality processes. |
| 3. | Follows current developments and practices in their profession and applies 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 awareness of career management and 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 raw materials, additives, packaging materials, hygiene and sanitation used in the food sector |
| 12. | Uses the necessary tools and equipment for chemical, physical, instrumental and quality control analysis in laboratories related to the field. |
| 13. | Evaluates the quality of foods using sensory analysis methods. |