| Knowledge |
| Theoretical and/or factual knowledge | Aim | Objective | % |
|---|
|
| 1 | To ensure that culinary cultures are researched using scientific methods and that Turkish culinary culture is documented; | | | |
| Personal & Occupational Competences In Terms Of Each Of The Following Groups |
| Learning to Learn | Aim | Objective | % |
|---|
|
| 1 | To ensure that, in light of the information obtained, innovative production methods that can be applied without disrupting the cultural and traditional fabric are researched in an academic environment in order to increase the sustainability and international recognition of Turkish culinary culture | | | |
| Occupational and/or Vocational | Aim | Objective | % |
|---|
|
| 1 | To train experts with the scientific and cultural knowledge needed by the food and beverage sector and gastronomy sectors operating in Türkiye. | | | |
| Relationship Percentage | | | |
| *Level of Contribution (0 - 5) : 0-None, 1-Very Low, 2-Low, 3-Medium, 4-High, 5-Very High |
