TR EN

INTRODUCTION TO ECONOMICS I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
EKF109 INTRODUCTION TO ECONOMICS I 1 3 3 4

Level of Contribution

0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

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

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.
2
Can compare national and international cuisines in terms of similarities and differences.

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.
2
Can prepare technical infrastructure and contents of the culinary activies.

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.
2
Can collaborate with the shareholders to present new challenging ideas and products for the market.
3
Can integrate basic cooking techniques and product preparation principles into today's technology.
4
Can plan the work schedule and workflow in food and beverage enterprises.

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.
2
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
3
Can organize national and international competitions and fairs.

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.
2
Can find planning, executioning and editing mistakes systematicly related to his field.

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.
2
Can organize all gastronomy-related activities.

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.
2
Can design communial and social pojects using historical, cultural and geographical values.
3
Can perform scientific researche and study using knowledge and skills related to his field.