PROGRAMME LEARNING OUTCOMES |
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KNOWLEDGE |
Described in terms of theoretical and factual knowledge. |
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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
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2
Will be able to know the science behind cooking.
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SKILLS |
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Described in terms of cognitive and practical skills. |
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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.
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2
Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
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3
Will be able to create individual menus using the principle of healthy eating plate.
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OCCUPATIONAL |
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Autonomy & Responsibility |
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1
Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.
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Learning to Learn |
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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.
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Communication & Social |
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1
Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
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2
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
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Occupational and/or Vocational |
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1
Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
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2
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
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3
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
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PROGRAMME LEARNING OUTCOMES |
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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
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2
Will be able to know the science behind cooking.
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3
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.
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4
Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
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5
Will be able to create individual menus using the principle of healthy eating plate.
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6
Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.
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7
Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.
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8
Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
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9
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
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10
Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
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11
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
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12
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
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KNOWLEDGE |
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Theoretical, Factual |
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Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources.
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1-To have comprehensive and systematic knowledge about concepts, theories, principles and facts in the field and in close disciplines.
2-Has information about the processes and processes of service delivery in the field.
3-Has knowledge about internal and external environmental factors of organizations in the field, departments of the organization and relations and interactions with each other, management, policies and strategies.
359/5000
1-Has a basic knowledge about research methods specific to the field.
2- Has knowledge about legal regulations, occupational standards and practices in the field.
3-A specific profession in the field, has detailed information about the job.
4- Have knowledge about important problems in the field and nearby areas and alternative solutions.
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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
Will be able to know the science behind cooking.
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SKILLS |
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Cognitive, Practical |
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Use of advanced theoretical and practical knowledge within the field.
Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field.
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1-Uses and interprets the knowledge, theories and models in the field and in close disciplines in general and in the work environment.
2-Follows the changes in the internal and external environment of organizations operating in the field, makes rational analyzes, comments, contributes and adapts to the changes.
3- Performs planning, organizing, coordinating, directing and controlling functions related to the field.
1- Analyze, plan, implement, supervise the service delivery processes in the field and, when necessary, restructure and improve service delivery processes.
2-Uses the policies and strategies of providing services related to the field, fulfills the service processes in a way that satisfies the consumer, reviews, develops, evaluates, finds solutions to problems that affect the service process and develops and uses tools to measure consumer satisfaction.
3-Plans and conducts projects and researches by using appropriate research methods in relation to the subjects and problems related to the field, presents the results in a clear and understandable way.
4- Recognize, use and maintain the physical environment, equipment and technologies related to the field.
5-Analyze information using techniques known in the field of problems, critically evaluate different options in solving problems and solve unpredictable and complex problems.
6-Follows the developments and applications related to the field and uses them in practice.
7-Make abstract and theoretical inferences from the applications in the field.
8-Makes self-evaluation.
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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.
Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
Will be able to create individual menus using the principle of healthy eating plate.
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PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
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Autonomy & Responsibility |
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Conduct studies at an advanced level in the field independently.
Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field.
Planning and managing activities towards the development of subordinates in the framework of a project.
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1-Works effectively with others and independently.
2- Works as a team member, takes responsibility and manages the team.
3- Improves the professional knowledge and skills of the people he works with and evaluates their performance.
4-In complex and unpredictable situations, it becomes original and autonomous in the solution of problems and decides on its own.
5-Manages or transforms complex, unpredictable service processes and jobs that require new strategic approaches.
6- He / she manages time and self-criticism.
7-Manages technical and professional activities or projects in complex and unpredictable situations.
8-Manages the professional development of individuals or groups working in its nature.
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Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.
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Learning to Learn |
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Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach.
Determine learning needs and direct the learning.
Develop positive attitude towards lifelong learning.
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1-Mesleki bilgi, beceri ve yetkinliğini arttırmak için kendi kendine öğrenir.
2-Alanı ve mesleği ile ilgili güncel gelişmeleri ulusal ve uluslar arası düzeyde takip eder.
3-Daha fazla sorumluluk alabilmek için bilgi, beceri ve yetkinliklerini arttırarak kişisel ve mesleki olarak kendini sürekli geliştirir.
4-Alanı ile ilgili bilgi, beceri ve yetkinlikleri yaşam boyu öğrenme bilinciyle günceller ve geliştirir.
415/5000
1-Professional knowledge, skills and self-learning to increase competence.
2- Follows current developments in the field and profession at national and international level.
3- In order to take more responsibility, he / she improves himself / herself personally and professionally by increasing his / her knowledge, skills and competences
4-Updates and improves knowledge, skills and competencies related to the field with the awareness of lifelong learning.
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Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.
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Communication & Social |
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Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field.
Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data.
Organize and implement project and activities for social environment with a sense of social responsibility.
Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level.
Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge.
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1- Interpersonal and intercultural communication and group work effectively.
2-Provides information, discussion and analysis related to the field to experts and those outside the field.
3-Communicates in written and orally in a foreign language at least at the B1 General Level of European Language Portfolio.
4-Uses information and communication technologies together with computer software required by the field at least at the Advanced Level of European Computer Driving License.
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Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
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Occupational and/or Vocational |
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Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field.
Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security.
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1- He / she conducts health, safety and risk assessment on a regular basis and collects information for this purpose.
2- Carries out the works in the field within the framework of laws and professional standards.
3-Adheres to ethical values related to the field and has social responsibility.
4- Has sufficient awareness about the privacy and confidentiality of the private life of the service providers and takes necessary measures in this regard.
5-Taking into consideration the human health, social and natural environment while performing the works related to the field.
6-Aware of fundamental rights and freedoms, sensitive to differences between people and cultures; shows tolerance and respect.
7-Interprets the legal regulations related to the field and approaches the current assumptions from an inquiring point of view.
8-Personal care, hygiene, clothing and appearance as required by the field care.
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Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
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