Those who have successfully completed department education;  

• Understand the operation of the tourism industry at the national and international level.

• Analyzes and evaluates the food and beverage industry and its relation to other sectors in macro and micro dimensions.

• Understands and manages the flow of all work and materials, from production to sales and after sales, either within the accommodation business or in independent restaurants or industrial kitchens.

• Knows and manages the selection, purchase, storage and production of all kinds of materials in this area.

• Has enough knowledge on kitchen types, design, planning and management.

• Has the knowledge to plan, manage and lead human resources and solve hygiene and safety issues.

• Knowledge of kitchen types, cultures, cooking techniques, art and design approaches.

• Become proficient in nutrition, food chemistry, food and beverage technology.

• Has knowledge and skills about Turkish and world cuisine.

• Track new trends in the industry and produce innovations

• Has knowledge and skills in the basic areas of gastronomy and culinary arts such as pastry and bread production, wine and culture, cheese production and culture and coffee.

• This leads to ways and methods for developing a career in special education areas. Has the ability to establish cooperation opportunities with national and global organizations.

• Tracks publications on at least two training areas and communicates with colleagues and customers.

• Develops a creative and innovative behavior. It emphasizes competitive and field-leading features.

• Identifies and implements the requirements of management and marketing activities.