| 1 | He has basic knowledge about theories, case concepts and principles related to cookery. |
| 2 | Has knowledge of legal regulations, professional standards and practices in cookery profession |
| 3 | He has knowledge about the internal and external environmental factors of the cooking profession. |
| 4 | It uses the information about cooking in business environment and profession. |
| 5 | It identifies problems related to cookery, produces and presents solutions. |
| 6 | Define, use and maintain the physical environment, tools and technologies related to cookery. |
| 7 | He works as a team member and takes responsibility. |
| 8 | They are sensitive to differences between people and cultures, tolerant and respectful. |
| 9 | Follows developments and practices related to cookery, uses it in practice and profession. |
| 10 | It improves the professional knowledge and skills of people who work together in the kitchen environment and evaluates their performances fairly. |
| 11 | Follows up-to-date developments in the cooking profession. |
| 12 | It constantly updates and develops knowledge, skills and competences related to cookery with lifelong learning awareness. |
| 13 | They prepare a report on cookery, presenting information, discussion and analysis in various forms to experts and outside the field. |
| 14 | At least the European Computer Use License Basic Level required by the culinary profession uses the computer software and information and communication technologies. |
| 15 | The service area follows and communicates with the European Language Portfolio A2 Level of Innovation on a foreign language at least in relation to work and profession. |
| 16 | Regularly conducts health, safety and risk assessments on cookery. |
| 17 | It carries out the work in the kitchen within the framework of legislation and occupational standards. |
| 18 | It depends on ethical values related to cookery. |
| 19 | Consider human health, social and natural environment when performing cookery jobs |
| 20 | It takes care of personal care, hygiene, dressing and appearance as required by the field. |