- Integrate general knowledge of fundamental natural sciences, such as chemistry, food chemistry and microbiology, with professional knowledge of gastronomy.
- Interpret legislation and quality assurance systems related to the production and service of food and beverages.
- Identify the characteristics of Croatian and international wines.
- Explain and justify the specific characteristics and operations of business entities and entrepreneurship within the Croatian legislative framework, using appropriate professional terminology.
- Determine appropriate procedures for the proper handling of food and beverages in accordance with current hygiene principles.
- Recommend and pair food and beverages in accordance with customers’ needs and beliefs.
- Promote habits that contribute to maintaining health by applying knowledge of food ingredients, their effects on health and the importance of physical activity.
- Support and promote the distinctive features of Croatia’s wine and gastronomic offerings.
- Enhance wine and gastronomic offerings and service quality through the sustainable and efficient use of food and materials.
- Apply knowledge of the production and properties of various food products to their use in gastronomy.
- Apply appropriate methods of business communication and communicate professional information clearly in Croatian and foreign languages.
- Develop knowledge and skills for lifelong learning by keeping abreast of professional and academic literature.
