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SERVICE TECHNIQUES AND PROFESSIONAL ETIQUETTE DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
GAS223 SERVICE TECHNIQUES AND PROFESSIONAL ETIQUETTE 3 3 3 6
(0) Etkisiz (1) En Düşük (2) Düşük (3) Orta (4) İyi (5) Çok İyi
0 1 2 3 4 5

DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI

KNOWLEDGE

Theoretical

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Define basic concepts about gastronomy.
3
2
Interpret the basic concepts, areas and approaches related to the field.
4

KNOWLEDGE

Factual

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
2
2
Compare national and international cuisines in terms of similarities and differences.
3

SKILLS

Cognitive

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Categorize food hygiene and safety into accepted standards and practices.
3
2
Prepare the technical infrastructure and contents of kitchen activities.
4

SKILLS

Practical

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Apply theoretical knowledge about food science into the field of gastronomy.
4
2
Collaborate with shareholders in the field to bring new ideas, products to the market.
4
3
Integrate basic kitchen techniques and product preparation principles into today's technology.
5
4
Plan the work schedule and workflow in food and beverage enterprises.
2

OCCUPATIONAL

Autonomy & Responsibility

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
They calculate costs in the food and beverage field.
4
2
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
3
3
They organizes participation to national and international competitions and fairs in its field.
4

OCCUPATIONAL

Learning to Learn

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
4
2
Find planning, executioning and editing mistakes systematicly related to his field.
4

OCCUPATIONAL

Communication & Social

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
They express their ideas using presentation and communication techniques in deliberate and verbal ways.
4
2
They organize activities related to the field.
2

OCCUPATIONAL

Occupational and/or Vocational

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
4
2
Design social and social projects in his / her field using historical, cultural and geographical riches.
4
3
Perform scientific researches using knowledge and skills related to his field.
2