Gastronomy and Culinary Arts (Thesis)
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

Qualification Requirements and Regulations

Theoretical, Factual

- Gain knowledge about the research methods specific to the field of Gastronomy and Culinary Arts, about the new product development process, and about the trademark registration and marketing of the developed products.
- Advanced knowledge of national and international cuisines is acquired.
SKILLS
Cognitive, Applied
- It is possible to establish a relationship between the theories, knowledge and models in the field of Gastronomy and Culinary Arts and close multidisciplinary fields.
- Have the ability to effectively perform planning, organizing, coordination and control functions related to Gastronomy and Culinary Arts.

COMPETENCIES
Ability to Work Independently and Take Responsibility
Learning Competence
Communication and Social Competence
Domain-Specific Competence