| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GAS156 | INTRODUCTION TO MANAGEMENT | 2 | 3 | 3 | 5 |
Level of Contribution |
|||||
|---|---|---|---|---|---|
| 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 |
Define basic concepts about gastronomy.
|
0 | |||||
| 2 |
Define basic concepts about gastronomy.
|
0 | |||||
| 3 |
Define basic concepts about gastronomy.
|
0 | |||||
| 4 |
Interpret the basic concepts, areas and approaches related to the field.
|
5 | |||||
| 5 |
Interpret the basic concepts, areas and approaches related to the field.
|
5 | |||||
| 6 |
Interpret the basic concepts, areas and approaches related to the field.
|
5 | |||||
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.
|
4 | |||||
| 2 |
Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
|
4 | |||||
| 3 |
Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
|
4 | |||||
| 4 |
Compare national and international cuisines in terms of similarities and differences.
|
0 | |||||
| 5 |
Compare national and international cuisines in terms of similarities and differences.
|
0 | |||||
| 6 |
Compare national and international cuisines in terms of similarities and differences.
|
0 | |||||
SKILLS |
|||||||
|---|---|---|---|---|---|---|---|
Cognitive |
|||||||
| 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 |
Categorize food hygiene and safety into accepted standards and practices.
|
0 | |||||
| 3 |
Categorize food hygiene and safety into accepted standards and practices.
|
0 | |||||
| 4 |
Prepare the technical infrastructure and contents of kitchen activities.
|
0 | |||||
| 5 |
Prepare the technical infrastructure and contents of kitchen activities.
|
0 | |||||
| 6 |
Prepare the technical infrastructure and contents of kitchen activities.
|
0 | |||||
SKILLS |
|||||||
|---|---|---|---|---|---|---|---|
Practical |
|||||||
| 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 |
Apply theoretical knowledge about food science into the field of gastronomy.
|
0 | |||||
| 3 |
Apply theoretical knowledge about food science into the field of gastronomy.
|
0 | |||||
| 4 |
Collaborate with shareholders in the field to bring new ideas, products to the market.
|
0 | |||||
| 5 |
Collaborate with shareholders in the field to bring new ideas, products to the market.
|
0 | |||||
| 6 |
Collaborate with shareholders in the field to bring new ideas, products to the market.
|
0 | |||||
| 7 |
Integrate basic kitchen techniques and product preparation principles into today's technology.
|
0 | |||||
| 8 |
Integrate basic kitchen techniques and product preparation principles into today's technology.
|
0 | |||||
| 9 |
Integrate basic kitchen techniques and product preparation principles into today's technology.
|
0 | |||||
| 10 |
Plan the work schedule and workflow in food and beverage enterprises.
|
0 | |||||
| 11 |
Plan the work schedule and workflow in food and beverage enterprises.
|
0 | |||||
| 12 |
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 |
They calculate costs in the food and beverage field.
|
0 | |||||
| 2 |
They calculate costs in the food and beverage field.
|
0 | |||||
| 3 |
They calculate costs in the food and beverage field.
|
0 | |||||
| 4 |
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
|
0 | |||||
| 5 |
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
|
0 | |||||
| 6 |
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
|
0 | |||||
| 7 |
They organizes participation to national and international competitions and fairs in its field.
|
5 | |||||
| 8 |
They organizes participation to national and international competitions and fairs in its field.
|
5 | |||||
| 9 |
They organizes participation to national and international competitions and fairs in its field.
|
5 | |||||
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.
|
5 | |||||
| 2 |
Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
|
5 | |||||
| 3 |
Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
|
5 | |||||
| 4 |
Find planning, executioning and editing mistakes systematicly related to his field.
|
5 | |||||
| 5 |
Find planning, executioning and editing mistakes systematicly related to his field.
|
5 | |||||
| 6 |
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 |
They express their ideas using presentation and communication techniques in deliberate and verbal ways.
|
5 | |||||
| 2 |
They express their ideas using presentation and communication techniques in deliberate and verbal ways.
|
5 | |||||
| 3 |
They express their ideas using presentation and communication techniques in deliberate and verbal ways.
|
5 | |||||
| 4 |
They organize activities related to the field.
|
5 | |||||
| 5 |
They organize activities related to the field.
|
5 | |||||
| 6 |
They organize activities related to the field.
|
5 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Occupational and/or Vocational |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
|
5 | |||||
| 2 |
They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
|
5 | |||||
| 3 |
They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
|
5 | |||||
| 4 |
Design social and social projects in his / her field using historical, cultural and geographical riches.
|
5 | |||||
| 5 |
Design social and social projects in his / her field using historical, cultural and geographical riches.
|
5 | |||||
| 6 |
Design social and social projects in his / her field using historical, cultural and geographical riches.
|
5 | |||||
| 7 |
Perform scientific researches using knowledge and skills related to his field.
|
5 | |||||
| 8 |
Perform scientific researches using knowledge and skills related to his field.
|
5 | |||||
| 9 |
Perform scientific researches using knowledge and skills related to his field.
|
5 | |||||