PROGRAMME LEARNING OUTCOMES |
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KNOWLEDGE |
Described in terms of theoretical and factual knowledge. |
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1
Define basic concepts about gastronomy.
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2
Interpret the basic concepts, areas and approaches related to the field.
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3
Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
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4
Compare national and international cuisines in terms of similarities and differences.
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SKILLS |
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Described in terms of cognitive and practical skills. |
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1
Categorize food hygiene and safety into accepted standards and practices.
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2
Prepare the technical infrastructure and contents of kitchen activities.
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3
Apply theoretical knowledge about food science into the field of gastronomy.
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4
Collaborate with shareholders in the field to bring new ideas, products to the market.
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5
Integrate basic kitchen techniques and product preparation principles into today's technology.
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6
Plan the work schedule and workflow in food and beverage enterprises.
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OCCUPATIONAL |
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Autonomy & Responsibility |
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1
Calculate costs in the food and beverage field.
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2
Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
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3
Organizes participation to national and international competitions and fairs in its field.
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Learning to Learn |
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1
Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
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2
Find planning, executioning and editing mistakes systematicly related to his field.
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Communication & Social |
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1
Express their ideas using presentation and communication techniques in deliberate and verbal ways.
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2
Organize activities related to the field.
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Occupational and/or Vocational |
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1
Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
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2
Design social and social projects in his / her field using historical, cultural and geographical riches.
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3
Perform scientific researches using knowledge and skills related to his field.
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PROGRAMME LEARNING OUTCOMES |
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1
Define basic concepts about gastronomy.
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2
Interpret the basic concepts, areas and approaches related to the field.
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|
3
Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
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4
Compare national and international cuisines in terms of similarities and differences.
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5
Categorize food hygiene and safety into accepted standards and practices.
|
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6
Prepare the technical infrastructure and contents of kitchen activities.
|
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7
Apply theoretical knowledge about food science into the field of gastronomy.
|
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8
Collaborate with shareholders in the field to bring new ideas, products to the market.
|
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9
Integrate basic kitchen techniques and product preparation principles into today's technology.
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10
Plan the work schedule and workflow in food and beverage enterprises.
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11
Calculate costs in the food and beverage field.
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12
Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
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13
Organizes participation to national and international competitions and fairs in its field.
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14
Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
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15
Find planning, executioning and editing mistakes systematicly related to his field.
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16
Express their ideas using presentation and communication techniques in deliberate and verbal ways.
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17
Organize activities related to the field.
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18
Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
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19
Design social and social projects in his / her field using historical, cultural and geographical riches.
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20
Perform scientific researches using knowledge and skills related to his field.
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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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He/She has comprehensive and systematic knowledge of concepts, theories, principles and phenomena in his field and related disciplines.
He/She has knowledge about service delivery processes and processes in his field.
He/She is knowledgeable about the internal and external environmental factors of the organizations in his field, the departments of the organization and their relations and interactions with each other, management, policies and strategies.
He/She has basic knowledge about research methods specific to his field.
He/She has knowledge about legal regulations, occupational standards and practices in his field.
He/She has detailed information about a particular profession, job in his field.
He/She is knowledgeable about important problems and alternative solutions in his field and nearby areas.
He/She has comprehensive and systematic knowledge of concepts, theories, principles and phenomena in her field and related disciplines.
He/She has knowledge about service delivery processes and processes in his field.
He/She is knowledgeable about the internal and external environmental factors of the organizations in her field, the departments of the organization and their relations and interactions with each other, management, policies and strategies.
He/She has basic knowledge about research methods specific to her field.
He/She has knowledge about legal regulations, occupational standards and practices in his field.
He/She has detailed information about a particular profession, job in his field.
He/She is knowledgeable about important problems and alternative solutions in his field and nearby areas.
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Define basic concepts about gastronomy.
Interpret the basic concepts, areas and approaches related to the field.
Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
Compare national and international cuisines in terms of similarities and differences.
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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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Uses and interprets the knowledge, theories and models in the field and related disciplines in general and in the business environment.
It follows the changes in the internal and external environments of the organizations operating in its field, makes rational analyzes, comments, contributes and adapts to the changes.
It performs the functions of planning, organizing, coordinating, directing and controlling in the field.
It analyzes, plans, implements, supervises the service delivery processes related to its field and restructures and develops the service delivery processes when necessary.
Uses service policies and strategies related to the field, performs service processes in a way that satisfies the consumer, reviews, develops, evaluates, finds solutions to problems that will affect the service process, and develops and uses consumer satisfaction measurement tools.
He/she plans and carries out projects and researches using appropriate research methods regarding the issues and problems related to his/her field, and presents the results in a clear and understandable way.
Recognizes, uses and maintains the physical environment, tools and technologies related to the field.
Analyzes information using well-known techniques on problems related to the field, critically evaluates different options for solving problems, and solves unpredictable and complex problems.
Follows the developments and applications related to the field and uses them in practice.
Makes abstract and theoretical inferences from the applications in the field.
Makes a self-assessment.
Uses and interprets the knowledge, theories and models in the field and related disciplines in general and in the business environment.
It follows the changes in the internal and external environments of the organizations operating in its field, makes rational analyzes, comments, contributes and adapts to the changes.
It performs the functions of planning, organizing, coordinating, directing and controlling in the field.
It analyzes, plans, implements, supervises the service delivery processes related to its field and restructures and develops the service delivery processes when necessary.
Uses service policies and strategies related to the field, performs service processes in a way that satisfies the consumer, reviews, develops, evaluates, finds solutions to problems that will affect the service process, and develops and uses consumer satisfaction measurement tools.
He/she plans and carries out projects and researches using appropriate research methods regarding the issues and problems related to his/her field, and presents the results in a clear and understandable way.
Recognizes, uses and maintains the physical environment, tools and technologies related to the field.
Analyzes information using well-known techniques on problems related to the field, critically evaluates different options for solving problems, and solves unpredictable and complex problems.
Follows the developments and applications related to the field and uses them in practice.
Makes abstract and theoretical inferences from the applications in the field.
Makes a self-assessment.
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Categorize food hygiene and safety into accepted standards and practices.
Prepare the technical infrastructure and contents of kitchen activities.
Apply theoretical knowledge about food science into the field of gastronomy.
Collaborate with shareholders in the field to bring new ideas, products to the market.
Integrate basic kitchen techniques and product preparation principles into today's technology.
Plan the work schedule and workflow in food and beverage enterprises.
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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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Works effectively with others and independently.
Works as a team member, takes responsibility and manages the team.
He/She develops the professional knowledge and skills of the people he works with and evaluates their performance.
In complex and unpredictable situations, he/she becomes original and autonomous in solving problems and makes decisions on his own.
It manages or transforms service processes and businesses that are complex, unpredictable and require new strategic approaches.
Manages himself/herself and time and makes self-criticism.
Manages technical and professional activities or projects in complex and unpredictable situations related to his/her field.
It manages the professional development of individuals or groups working in its nature.
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Calculate costs in the food and beverage field.
Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
Organizes participation to national and international competitions and fairs in its field.
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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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He/She learns by himself to increase his professional knowledge, skills and competence.
Follows the current developments in his/her field and profession at national and international level.
Follows the current developments in his/her field and profession at national and international level.
It updates and develops the knowledge, skills and competencies related to the field with the awareness of lifelong learning.
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Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
Find planning, executioning and editing mistakes systematicly related to his field.
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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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Establishes effective interpersonal and intercultural communication and makes group work.
Presents information, discussion and analysis related to the field to experts and outsiders.
Communicates verbally and in writing in a foreign language at least at the European Language Portfolio B1 General Level.
He/she uses information and communication technologies together with computer software with at least the European Computer License Advanced Level required by his/her field.
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Express their ideas using presentation and communication techniques in deliberate and verbal ways.
Organize activities related to the field.
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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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It conducts regular health, safety and risk assessments regarding its field and collects information for this purpose.
It performs the works in its field within the framework of laws and professional standards.
He/She adheres to the ethical values related to his field and has social responsibility.
It has sufficient awareness of the privacy and confidentiality of the private lives of the people to whom service is provided and takes the necessary measures in this regard.
It takes human health, social and natural environment into consideration while performing works related to its field.
Observes fundamental rights and freedoms, is sensitive to differences between people and cultures; Shows tolerance and respect.
Interprets the legislation related to his/her field and approaches the existing assumptions with a questioning point of view.
Interprets the legislation related to his/her field and approaches the existing assumptions with a questioning point of view.
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Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
Design social and social projects in his / her field using historical, cultural and geographical riches.
Perform scientific researches using knowledge and skills related to his field.
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