CREATIVITY AND INNOVATION IN CULINARY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY424	CREATIVITY AND INNOVATION IN CULINARY	8	3	3	8

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contrıbution
		0	1	2	3	4	5
1	Can define basic concepts about gastronomy.					4
2	Can interpret basic concepts, study areas and approaches related to the field.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contrıbution
		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.				3

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contrıbution
		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.				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contrıbution
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.						5
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.						5
3	Can integrate basic cooking techniques and product preparation principles into today's technology.						5
4	Can 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	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
Learning to Learn
	Programme Learning Outcomes	Level of Contrıbution
		0	1	2	3	4	5
1	Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.						5
2	Can find planning, executioning and editing mistakes systematicly related to his field.						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contrıbution
		0	1	2	3	4	5
1	Can express his/her ideas verbally and orally by using presentation and communication techniques.	0
2	Can organize all gastronomy-related activities.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contrıbution
		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