Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
---|---|---|---|---|---|
EKF218 | INTRODUCTION TO SUSTAINABILITY | 4 | 2 | 2 | 4 |
Level of Contribution |
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---|---|---|---|---|---|
0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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---|---|---|---|---|---|---|---|
Theoretical |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define basic concepts about gastronomy.
|
0 | |||||
2 |
Interpret the basic concepts, areas and approaches related to the field.
|
0 |
KNOWLEDGE |
|||||||
---|---|---|---|---|---|---|---|
Factual |
|||||||
Programme Learning Outcomes | Level of Contrıbution | ||||||
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.
|
3 | |||||
2 |
Compare national and international cuisines in terms of similarities and differences.
|
0 |
SKILLS |
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---|---|---|---|---|---|---|---|
Cognitive |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Categorize food hygiene and safety into accepted standards and practices.
|
0 | |||||
2 |
Prepare the technical infrastructure and contents of kitchen activities.
|
0 |
SKILLS |
|||||||
---|---|---|---|---|---|---|---|
Practical |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply theoretical knowledge about food science into the field of gastronomy.
|
0 | |||||
2 |
Collaborate with shareholders in the field to bring new ideas, products to the market.
|
0 | |||||
3 |
Integrate basic kitchen techniques and product preparation principles into today's technology.
|
2 | |||||
4 |
Plan the work schedule and workflow in food and beverage enterprises.
|
0 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Autonomy & Responsibility |
|||||||
Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Calculate costs in the food and beverage field.
|
1 | |||||
2 |
Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
|
1 | |||||
3 |
Organizes participation to national and international competitions and fairs in its field.
|
2 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Learning to Learn |
|||||||
Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
|
3 | |||||
2 |
Find planning, executioning and editing mistakes systematicly related to his field.
|
3 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Communication & Social |
|||||||
Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Express their ideas using presentation and communication techniques in deliberate and verbal ways.
|
2 | |||||
2 |
Organize activities related to the field.
|
2 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Occupational and/or Vocational |
|||||||
Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
|
3 | |||||
2 |
Design social and social projects in his / her field using historical, cultural and geographical riches.
|
2 | |||||
3 |
Perform scientific researches using knowledge and skills related to his field.
|
2 |