FOOD AND BEVERAGE COST CONTROL

Course's Contribution to Prog.

0 : Doesn’t support 1 : Low-level support 2 : Mid-level support 3 : High-level support

No	Program Qualifications	Level of Contribution
		0	1	2	3
1	Possesses B2 level reading, comprehension, speaking, and writing skills in English according to the European Language Portfolio Global Scale.	X
2	Has basic reading, comprehension, speaking, and writing skills in a foreign language.	X
3	Possesses the knowledge level required to follow and effectively use new technologies related to their field.	X
4	Can conduct research and development activities, and write projects using theoretical and practical experience gained in their field.	X
5	Is inclined towards teamwork and has the ability to communicate effectively with collaborators.	X
6	Possesses theoretical knowledge and practical skills related to Turkish and world cuisines.	X
7	Has theoretical knowledge and practical skills in food and beverage management.	X
8	Has knowledge about national and international legal regulations, professional standards, occupational health and safety, and ethical rules in the field of gastronomy.	X
9	Maintains lifelong personal and professional development using knowledge and skills acquired in gastronomy.	X
10	Can plan the physical environment of the kitchen and use equipment, tools, and technologies effectively.	X
11	Can develop new products based on knowledge of the basic properties and nutritional values of foods, and manage all processes from raw material selection to service.	X
12	Is knowledgeable about hygiene, sanitation, and storage conditions of food.	X
13	Possesses knowledge and skills related to food and nutrition.	X
14	Has knowledge about the processes of purchasing, receiving, storing, producing, and selling food.	X
15	Can effectively use information technologies related to their field.	X
16	Has knowledge about the basic phenomena, concepts, and principles in gastronomy and tourism.	X
17	Gives importance to environmental, social, and economic sustainability approaches in their professional life.	X
18	Has knowledge about accounting topics related to their field.	X
19	Possesses knowledge and practical skills in managerial and operational processes in gastronomy and tourism.	X
20	Can plan and develop menus for food and beverage businesses.	X
21	Has knowledge about marketing processes and activities in the field of gastronomy.	X
22	Can develop new and creative products, conduct sensory evaluations, and standardize them.	X
23	Possesses theoretical knowledge and practical skills related to art, aesthetics, and design in their field.	X
24	Follows mass communication tools related to their field and can produce content.	X
25	Has knowledge of the history and culture of gastronomy.	X
26	Possesses knowledge about the history, culture, production, and service of national and international beverages.	X
27	Is knowledgeable about new trends and movements in gastronomy and nutrition.	X
28	Offers open and innovative solutions in line with marketing principles and consumer expectations.	X
29	Possesses knowledge and practical skills in managerial and operational processes in gastronomy and tourism.	X
30	Can conduct research, report findings, and prepare projects in their field.	X
31	Acquires the knowledge and skills necessary for personal and professional development.	X