| PÇ1 | Acquires fundamental, up-to-date, and applied knowledge related to the profession. |
| PÇ2 | Gains knowledge about occupational health and safety, environmental awareness, and quality processes. |
| PÇ3 | They keep up with current developments and practices relevant to their profession and utilize them effectively. |
| PÇ4 | Effectively uses information technologies (software, programs, animation, etc.) related to their profession. |
| PÇ5 | Possesses the ability to independently evaluate professional problems and issues using an analytical and critical approach, and to present proposed solutions. |
| PÇ6 | They can effectively present their ideas through written and oral communication and express them clearly, commensurate with their level of knowledge and skills. |
| PÇ7 | Assumes responsibility as a team member for resolving complex, unforeseen problems encountered in field-related applications. |
| PÇ8 | Possesses awareness regarding career management and lifelong learning. |
| PÇ9 | Upholds societal, scientific, cultural, and ethical values during the stages of data collection, implementation, and the dissemination of results in their field. |
| PÇ10 | Uses a foreign language to keep up with information in their field and communicate with colleagues. |
| PÇ11 | Explains the fundamental concepts of the culinary profession and identifies the basic tools and equipment used in the kitchen. |
| PÇ12 | Plans menus by classifying the food and beverage groups used in the kitchen and prepares standard food and beverage recipes accordingly. |
| PÇ13 | Carries out the preliminary preparation, cooking, garnishing, decoration, and presentation of dishes using cutting and cooking techniques. |
| PÇ14 | In the kitchen, it exemplifies the hierarchical structure, hygiene practices, and waste reduction. |