PO1: Ability to follow and comply with gastronomy-related legislation (laws, regulations, circulars, etc.) and core principles; possessing sufficient knowledge and awareness of occupational safety, workers' health, social security rights, quality control and management, and environmental protection.
PO2: Ability to plan the physical environment of the kitchen, and to identify, use, and maintain kitchen equipment, tools, and technologies.
PO3: Ability to conduct interdisciplinary studies and research in the field of gastronomy.
PO4: Competence in taking responsibility in the sector, contributing to the professional development of subordinates, possessing teamwork and leadership skills, and communicating effectively with collaborators.
PO5: Developing a positive attitude toward lifelong learning through acquired knowledge and skills in gastronomy, promoting this in society, and possessing social responsibility.
PO6: Possessing communication skills to ensure and manage accurate verbal and written communication and information transfer with all stakeholders of the organization.
PO7: Ability to take part in catering organizations; implementing best practices in occupational health and safety, food hygiene, and food safety within the general work practice of food production.
PO8: Effective management of menu planning, implementation, and supervision processes in the field of culinary arts using basic computer software and information-communication technologies.
PO9: Having knowledge of national and international cuisines; gaining the ability to prepare and develop diverse food varieties within this scope.
PO10: Ability to collect, analyze, and apply the data required for food and beverage production, presentation, and management processes in the field of culinary arts.
Last updated: 26 October 2026