Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
---|---|---|---|---|---|
GSY118 | BESLENMENİN TEMELLERİ | 2 | 3 | 3 | 6 |
(0) Etkisiz | (1) En Düşük | (2) Düşük | (3) Orta | (4) İyi | (5) Çok İyi |
---|---|---|---|---|---|
0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can define basic concepts about gastronomy.
|
1 | |||||
2 |
Can interpret basic concepts, study areas and approaches related to the field.
|
0 |
KNOWLEDGE |
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---|---|---|---|---|---|---|---|
Factual |
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Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
|
0 | |||||
2 |
Can compare national and international cuisines in terms of similarities and differences.
|
1 |
SKILLS |
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---|---|---|---|---|---|---|---|
Cognitive |
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Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can analyze the eating and drinking art, the related systems and structures.
|
0 | |||||
2 |
Can prepare technical infrastructure and contents of the culinary activies.
|
0 |
SKILLS |
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---|---|---|---|---|---|---|---|
Practical |
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Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can apply theoretical knowledge about food science into the field of gastronomy.
|
1 | |||||
2 |
Can collaborate with the shareholders to present new challenging ideas and products for the market.
|
2 | |||||
3 |
Can integrate basic cooking techniques and product preparation principles into today's technology.
|
0 | |||||
4 |
Can plan the work schedule and workflow in food and beverage enterprises.
|
0 |
OCCUPATIONAL |
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---|---|---|---|---|---|---|---|
Autonomy & Responsibility |
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Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can calculate costing in the food and beverage facilities.
|
0 | |||||
2 |
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
|
0 | |||||
3 |
Can organize national and international competitions and fairs.
|
0 |
OCCUPATIONAL |
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---|---|---|---|---|---|---|---|
Learning to Learn |
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Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
|
2 | |||||
2 |
Can find planning, executioning and editing mistakes systematicly related to his field.
|
0 |
OCCUPATIONAL |
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---|---|---|---|---|---|---|---|
Communication & Social |
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Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can express his/her ideas verbally and orally by using presentation and communication techniques.
|
2 | |||||
2 |
Can organize all gastronomy-related activities.
|
0 |
OCCUPATIONAL |
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---|---|---|---|---|---|---|---|
Occupational and/or Vocational |
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Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can interpret ethical values and legal regulations according to the codexes.
|
0 | |||||
2 |
Can design communial and social pojects using historical, cultural and geographical values.
|
0 | |||||
3 |
Can perform scientific researche and study using knowledge and skills related to his field.
|
0 |