- Connect general knowledge from fundamental natural sciences such as chemistry, food chemistry and microbiology with gastronomy expertise
- Explain the impact of individual compounds in food on human health
- Interpret legislation and quality assurance systems related to the production and serving of food and beverages
- Determine the characteristics of domestic and international wines
- Explain the specifics and functioning methods of business entities and entrepreneurship within the Croatian legislative framework, using professional terminology
- Determine the appropriate food and beverage handling procedure in accordance with current hygiene principles
- Recommend a specific type of food to users based on their specific needs and beliefs
- Support and promote the specificities of Croatia's enological and gastronomic offerings
- Pair wine and/or other beverages with food
- Support habits that contribute to maintaining good health
- Apply knowledge of the production and properties of various food products for their use in gastronomy
- Predict rational and economical use of food and materials to achieve high service quality
- Design new products and enhance the existing ones in the field of enological and gastronomic offerings
- Select methods for negotiations, conducting meetings and business communication
- Successfully convey attitudes, ideas, problems and solutions to experts in domestic and international environments in Croatian and foreign languages
- Develop knowledge and skills necessary for further education in the field of gastronomy
- Keep track of scientific and professional literature and adapt acquired knowledge and skills to the workplace requirements