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Utilize advanced theoretical and practical knowledge in the field of Gastronomy and Culinary Arts, supported by up-to-date textbooks, practical tools, and other resources.
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Professionally apply the artistic knowledge and skills required in the field of Gastronomy and Culinary Arts.
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Implement best practices in occupational health and safety, food hygiene and safety, and general work practices in food production, taking responsibility in each unit.
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Plan, implement, and supervise menu planning in the field of food production.
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Interpret data related to visual, textural, and nutritional elements of food production and presentation; calculate and evaluate the calorie and nutritional values of foods, and make informed decisions.
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Understand the effects of gastronomy on culture and society and conduct relevant evaluations.
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Possess visual thinking skills and effectively convey visual concepts.
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Take responsibility individually and as a group member to solve complex, unpredictable problems encountered in Gastronomy and Culinary Arts practice.
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Initiate projects related to Gastronomy and Culinary Arts, plan and manage activities for the development of subordinates within the scope of a project, and lead the team.
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Evaluate knowledge and skills in the field of Gastronomy and Culinary Arts with a critical approach, identify learning needs, and direct their own learning.
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Inform relevant individuals and institutions on issues related to Gastronomy and Culinary Arts; convey ideas and suggestions for solutions to problems effectively in written and oral forms.
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Share ideas and solution proposals regarding problems, supported by quantitative and qualitative data, with both experts and non-experts.
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Benefit from other disciplines such as gastronomy, design, and business administration, which form the foundation of Gastronomy and Culinary Arts, and possess basic knowledge of these disciplines.
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Effectively use technological tools related to Gastronomy and Culinary Arts.
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Possess ethical values related to Gastronomy and Culinary Arts.
