Information Package / Course Catalogue
| 1. | Having basic knowledge about food products |
| 2. | Having knowledge for Production and hygiene in food products, preservation, microbiology, quality control and analysis |
| 3. | Having skills and discipline for working in the laboratory and using laboratory materials, |
| 4. | Developing positive attitudes about learning and knowledge and lifelong learning in the field. |
| 5. | Using the information and communication technologies at the level required by the work areas |
| 6. | Act in accordance with scientific, cultural and ethical values |
| 7. | Having sufficient consciousness about environmental protection, occupational health and safety issues. |