| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GSF124 | ART AND DESIGN HISTORY II | 2 | 3 | 3 | 4 |
Level of Contribution |
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|---|---|---|---|---|---|
| 0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
|||||||
|---|---|---|---|---|---|---|---|
Theoretical |
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| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules
|
0 | |||||
KNOWLEDGE |
|||||||
|---|---|---|---|---|---|---|---|
Factual |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to know the science behind cooking.
|
0 | |||||
SKILLS |
|||||||
|---|---|---|---|---|---|---|---|
Cognitive |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.
|
0 | |||||
SKILLS |
|||||||
|---|---|---|---|---|---|---|---|
Practical |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
|
0 | |||||
| 2 |
Will be able to create individual menus using the principle of healthy eating plate.
|
0 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Autonomy & Responsibility |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.
|
0 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Learning to Learn |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.
|
2 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Communication & Social |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
|
1 | |||||
| 2 |
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
|
1 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Occupational and/or Vocational |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
|
0 | |||||
| 2 |
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
|
0 | |||||
| 3 |
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
|
0 | |||||