Bachelor of Applied Science in Culinary Technology UNY formulated the programme learning outcomes (PLO) based on government policy, vision and mission of the university and degree programme, and feedback from stakeholders. In general, the PLOs  cover domains: attitude, knowledge, specific skills, and generic skills which are specified as follows:
ATTITUDE
a. Being devoted to God Almighty and showing  a religious attitude;
b. Upholding human values ​​in carrying out duties based on religion, morals and ethics;
c. Internalizing academic values, norms, and ethics;
d. Acting as citizens who are proud and love the country, have nationalism and a sense of responsibility to the state and nation;
e. Respecting the diversity of cultures, views, religions and beliefs, as well as the original opinions or findings of others;
f. Contributing to improving the quality of life in society, nation, state, and the advancement of civilization based on Pancasila;
g. Working together and having social sensitivity and care for the community and the environment;
h. Obeying the law and discipline in public and state life;
i. Internalizing the spirit of independence, struggle and entrepreneurship;
j. Demonstrating an attitude of responsibility for work in the field of culinary education independently.
KNOWLEDGE
a. Master theoretical concepts and methods critically, systematically and innovatively from a variety of standardized and non-standard options in the context of culinary in the field of patisseries, catering services supported by mastery of food knowledge, nutrition and culinary arts
b. Mastering theoretical concepts in the field of food, nutrition and culinary knowledge and being able to formulate solutions to procedural problems
c. Mastering the principles of working group management and compiling comprehensive written reports
d. Mastering the principle of responsibility for the achievement of own work and the results of group work
a. Mastering the principles of food management in institutions in hospitals, school institutions, and other government agencies
e. Mastering entrepreneurial theories and principles in the field of culinary
SPECIAL SKILLS
a. Able to complete work within the scope of planning, processing and serving routine food, selecting and using methods, both standard and non-standard, based on data and information, and being able to demonstrate performance with measurable quality and quantity
b. Able to master the principles and / or basics of theoretical knowledge in general, nutrition and culinary knowledge and being able to apply them in solving procedural problems.
c. Able to manage working groups, work together in groups, and compile systematic and comprehensive written reports.
d. Has responsibility for the completion and achievement of work targets alone or in groups.
e. Able to cooperate and adapt to individuals, groups, the community, the work environment, and the new situations.
f. Able to communicate ideas oral and written forms.
g. Able to design food delivery at institutions in hospitals, school institutions, and other government agencies
h. Able to manage entrepreneurs in the field of culinary oriented to the field of patisseries and catering services.
GENERAL SKILLS
a. Applying logical, critical, innovative, and creative thinking in order to improve self-efficacy, smooth execution of work, and work quality and productivity.
b. Compiling scientific studies in the context of scientific development of culinary education that is worthy of publication
c. Making the right decisions in the context of solving problems in the culinary sector based on the results of the study.
d. Managing independent learning, developing and maintaining networks with mentors, colleagues, peers both inside and outside the institution.