PROGRAMME LEARNING OUTCOMES |
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KNOWLEDGE |
Described in terms of theoretical and factual knowledge. |
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1
HAS A BASIC KNOWLEDGE ABOUT THE THEORIES, FACTS AND GENERAL PRINCIPLES OF PASTRY AND BAKERY.
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2
HAS A KNOWLEDGE ABOUT THE PREPARATIONS, PROFESSIONAL STANDARDS AND PRACTISE IN PASTRY AND BAKERY FIELD
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3
HAS A KNOWLEDGE ABOUT THE INTERNAL AND EXTERNAL EFFECTS OF THE ORGANIZATIONS IN PASTRY AND BAKERY FIELD
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4
HAS A KNOWLEDGE ABOUT THE PROCESS OF SERVICE AND OPERATIONS OF PASTRY AND BAKERY FIELD.
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5
PERFORMS THE PROCESS OF SERVICE AND OPERATIONS OF PASTRY AND BAKERY FIELD.
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SKILLS |
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Described in terms of cognitive and practical skills. |
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1
MEETS THE NEEDS AND REQUESTS OF THE CUSTOMERS BY SATISFACTORY, EVALUATES, DEVELOPS AND PRODUCES SOLUTIONS TO PREVENT THE PROBLEMS WHICH COULD AFFECT THE PROCESS OF SERVICE.
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2
FOLLOWS THE CHANGES OF INTERNAL OR EXTERNAL ENVIRONMENT IN THE ORGANIZATIONS IN HIS/HER FIELD, MAKES RATIONALIST ANALYSIS, INTERPRETS, MAKES A DECISSION AND ACCOMODATES HIMSELF/HERSELF ACCORDING TO THOSE CHANGES
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3
MAKES SELF EVALUATION AND DRAWS CONCLUTIONS OUT OF PRACTISES.
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4
DETERMINES THE PROBLEMS IN HIS/HER FIELD, PRODUCES SOLUTIONS AND PRESENTS.
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5
USES THE KNOWLEDGES OF PASTRY AND BAKERY ACQUIRED IN BUSINESS ENVIRONMENT AND VOCATION.
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6
ACQUIRES KNOWLEDGE ABOUT THE PHSICAL ENVIRONMENT, EQUIPMENTS AND DEVICES AND TECHNOLOGY IN PASTRY AND BAKERY FIELD, HOW TO USE AND PROTECT THEM BY MAINTAINING.
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OCCUPATIONAL |
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Autonomy & Responsibility |
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1
WORKS STAND-ALONE WHILST PERFORMING HIS DUTY IN HIS/HER FIELD.
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2
WORKS AS A MEMBER OF THE TEAM AND TAKES RESPONSIBILITY.
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3
MANAGES HIS/HER TECHNICAL AND PROFESSIONAL DUTIES IN A COMPLICATED AND UNFORSEEN EVENTS.
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4
TRACKS THE DEVELOPMENTS AND PRACTISES IN HIS/HER FIELD AND USES THEM IN HIS/HER JOB.
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5
HELPS THE DEVELOPMENT OF HIS/HER COLLEAGUES’ VOCATIONAL KNOWLEDGES AND SKILLS AND EVALUATES THEIR PERFORMANCES EQUALLY.
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Learning to Learn |
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1
LEARNS HIMSELF/HERSELF, MANAGES HIMSELF/HERSELF AND HIS/HER TIME AND EVALUATES HIS/HER SUCCESS.
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2
TRACKS ACTUAL DEVELOPMENTS RELATED TO HIS/HER FILED AND JOB.
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3
ALWAYS UPDATES AND DEVELOPS HIS/HER KNOWLEDGE, SKILLS AND PROFESSIONAL COMPETENCE RELATED TO HIS/HER FIELD WITH THE SENSE OF LEARNING DURING HIS/HER WHOLE LIFE.
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Communication & Social |
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1
EFFECTIVELY COMMUNICATES INTERPERSONAL AND INTERCULTURAL.
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2
PREPARES REPORTS IN HIS/HER FIELD, PRESENTS HIS/HER KNOWLEDGES, CONTROVERSY AND ANALYSIS TO THE PROFESSIONALS AND TO THE ONES OUT OF HIS/HER FIELD IN VARIABLE WAYS.
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3
USES THE SOFTWARES, INFORMATION AND COMMUNICATION TECHNOLOGIES RELATED TO HIS/HER FIELD AT LEAST ON THE BASIC LEVEL OF THE EUROPEAN COMPUTER DRIVING LICENCE.
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4
FOLLOWS THE INNOVATIONS IN HIS/HER SERVICE FIELD, JOB AND VOCATION AND COMMUNICATES IN A FOREIGN LANGUAGE AT LEAST ON THE LEVEL OF GENERAL A2 OF THE EUROPEAN LANGUAGE PORTFOLIO
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Occupational and/or Vocational |
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1
ADHERES TO ETHIC VALUES IN HIS/HER FIELD.
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2
MINDS HIS/HER PERSONAL CARE, HYGIENE, DRESS AND FINERY AND OUTLOOK LIKE THE WAY HIS/HER FIELD REQUIRES.
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3
DOES HIS/HER JOB WITHIN THE VOCATIONAL STANDARDS AND LEGALITY.
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4
PAYS ATTENTION TO THE DIFFERENCES AMONG THE PEOPLE AND CULTURES, SHOWS RESPECT AND TOLERANCE.
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5
MAKES EVALUATION OF HEALTH CARE, SAFETY AND RISK ANALYSIS IN HIS/HER FIELD.
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6
PAYS ATTENTION TO HUMAN HEALTH, SOCIAL AND NATURAL ENVIRONMENT WHILE WORKING IN HIS/HER FIELD.
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PROGRAMME LEARNING OUTCOMES |
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1
HAS A BASIC KNOWLEDGE ABOUT THE THEORIES, FACTS AND GENERAL PRINCIPLES OF PASTRY AND BAKERY.
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2
HAS A KNOWLEDGE ABOUT THE PREPARATIONS, PROFESSIONAL STANDARDS AND PRACTISE IN PASTRY AND BAKERY FIELD
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3
HAS A KNOWLEDGE ABOUT THE INTERNAL AND EXTERNAL EFFECTS OF THE ORGANIZATIONS IN PASTRY AND BAKERY FIELD
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4
HAS A KNOWLEDGE ABOUT THE PROCESS OF SERVICE AND OPERATIONS OF PASTRY AND BAKERY FIELD.
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5
PERFORMS THE PROCESS OF SERVICE AND OPERATIONS OF PASTRY AND BAKERY FIELD.
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6
MEETS THE NEEDS AND REQUESTS OF THE CUSTOMERS BY SATISFACTORY, EVALUATES, DEVELOPS AND PRODUCES SOLUTIONS TO PREVENT THE PROBLEMS WHICH COULD AFFECT THE PROCESS OF SERVICE.
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7
FOLLOWS THE CHANGES OF INTERNAL OR EXTERNAL ENVIRONMENT IN THE ORGANIZATIONS IN HIS/HER FIELD, MAKES RATIONALIST ANALYSIS, INTERPRETS, MAKES A DECISSION AND ACCOMODATES HIMSELF/HERSELF ACCORDING TO THOSE CHANGES
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8
MAKES SELF EVALUATION AND DRAWS CONCLUTIONS OUT OF PRACTISES.
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9
DETERMINES THE PROBLEMS IN HIS/HER FIELD, PRODUCES SOLUTIONS AND PRESENTS.
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10
USES THE KNOWLEDGES OF PASTRY AND BAKERY ACQUIRED IN BUSINESS ENVIRONMENT AND VOCATION.
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11
ACQUIRES KNOWLEDGE ABOUT THE PHSICAL ENVIRONMENT, EQUIPMENTS AND DEVICES AND TECHNOLOGY IN PASTRY AND BAKERY FIELD, HOW TO USE AND PROTECT THEM BY MAINTAINING.
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12
WORKS STAND-ALONE WHILST PERFORMING HIS DUTY IN HIS/HER FIELD.
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13
WORKS AS A MEMBER OF THE TEAM AND TAKES RESPONSIBILITY.
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14
MANAGES HIS/HER TECHNICAL AND PROFESSIONAL DUTIES IN A COMPLICATED AND UNFORSEEN EVENTS.
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15
TRACKS THE DEVELOPMENTS AND PRACTISES IN HIS/HER FIELD AND USES THEM IN HIS/HER JOB.
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16
HELPS THE DEVELOPMENT OF HIS/HER COLLEAGUES’ VOCATIONAL KNOWLEDGES AND SKILLS AND EVALUATES THEIR PERFORMANCES EQUALLY.
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17
LEARNS HIMSELF/HERSELF, MANAGES HIMSELF/HERSELF AND HIS/HER TIME AND EVALUATES HIS/HER SUCCESS.
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18
TRACKS ACTUAL DEVELOPMENTS RELATED TO HIS/HER FILED AND JOB.
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19
ALWAYS UPDATES AND DEVELOPS HIS/HER KNOWLEDGE, SKILLS AND PROFESSIONAL COMPETENCE RELATED TO HIS/HER FIELD WITH THE SENSE OF LEARNING DURING HIS/HER WHOLE LIFE.
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20
EFFECTIVELY COMMUNICATES INTERPERSONAL AND INTERCULTURAL.
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21
PREPARES REPORTS IN HIS/HER FIELD, PRESENTS HIS/HER KNOWLEDGES, CONTROVERSY AND ANALYSIS TO THE PROFESSIONALS AND TO THE ONES OUT OF HIS/HER FIELD IN VARIABLE WAYS.
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22
USES THE SOFTWARES, INFORMATION AND COMMUNICATION TECHNOLOGIES RELATED TO HIS/HER FIELD AT LEAST ON THE BASIC LEVEL OF THE EUROPEAN COMPUTER DRIVING LICENCE.
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23
FOLLOWS THE INNOVATIONS IN HIS/HER SERVICE FIELD, JOB AND VOCATION AND COMMUNICATES IN A FOREIGN LANGUAGE AT LEAST ON THE LEVEL OF GENERAL A2 OF THE EUROPEAN LANGUAGE PORTFOLIO
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24
ADHERES TO ETHIC VALUES IN HIS/HER FIELD.
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25
MINDS HIS/HER PERSONAL CARE, HYGIENE, DRESS AND FINERY AND OUTLOOK LIKE THE WAY HIS/HER FIELD REQUIRES.
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26
DOES HIS/HER JOB WITHIN THE VOCATIONAL STANDARDS AND LEGALITY.
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27
PAYS ATTENTION TO THE DIFFERENCES AMONG THE PEOPLE AND CULTURES, SHOWS RESPECT AND TOLERANCE.
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28
MAKES EVALUATION OF HEALTH CARE, SAFETY AND RISK ANALYSIS IN HIS/HER FIELD.
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29
PAYS ATTENTION TO HUMAN HEALTH, SOCIAL AND NATURAL ENVIRONMENT WHILE WORKING IN HIS/HER FIELD.
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KNOWLEDGE |
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Theoretical, Factual |
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Possess theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resource on basic level based on qualifications gained at secondary education level.
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HAS A BASIC KNOWLEDGE ABOUT THE THEORIES, FACTS AND GENERAL PRINCIPLES OF PASTRY AND BAKERY.
HAS A KNOWLEDGE ABOUT THE PREPARATIONS, PROFESSIONAL STANDARDS AND PRACTISE IN PASTRY AND BAKERY FIELD
HAS A KNOWLEDGE ABOUT THE INTERNAL AND EXTERNAL EFFECTS OF THE ORGANIZATIONS IN PASTRY AND BAKERY FIELD
HAS A KNOWLEDGE ABOUT THE PROCESS OF SERVICE AND OPERATIONS OF PASTRY AND BAKERY FIELD.
PERFORMS THE PROCESS OF SERVICE AND OPERATIONS OF PASTRY AND BAKERY FIELD.
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SKILLS |
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Cognitive, Practical |
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Gain the skills to use basic level theoretical and practical knowledge acquired within the field in the same field of a higher education level or in a field of same level.
Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field.
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MEETS THE NEEDS AND REQUESTS OF THE CUSTOMERS BY SATISFACTORY, EVALUATES, DEVELOPS AND PRODUCES SOLUTIONS TO PREVENT THE PROBLEMS WHICH COULD AFFECT THE PROCESS OF SERVICE.
FOLLOWS THE CHANGES OF INTERNAL OR EXTERNAL ENVIRONMENT IN THE ORGANIZATIONS IN HIS/HER FIELD, MAKES RATIONALIST ANALYSIS, INTERPRETS, MAKES A DECISSION AND ACCOMODATES HIMSELF/HERSELF ACCORDING TO THOSE CHANGES
MAKES SELF EVALUATION AND DRAWS CONCLUTIONS OUT OF PRACTISES.
DETERMINES THE PROBLEMS IN HIS/HER FIELD, PRODUCES SOLUTIONS AND PRESENTS.
USES THE KNOWLEDGES OF PASTRY AND BAKERY ACQUIRED IN BUSINESS ENVIRONMENT AND VOCATION.
ACQUIRES KNOWLEDGE ABOUT THE PHSICAL ENVIRONMENT, EQUIPMENTS AND DEVICES AND TECHNOLOGY IN PASTRY AND BAKERY FIELD, HOW TO USE AND PROTECT THEM BY MAINTAINING.
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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 basic level within the field independently.
Take responsibility as a team member in order to solve unexpected complex problems faced in the implementations within the field.
Conduct activities towards the development of subordinates within a project.
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WORKS STAND-ALONE WHILST PERFORMING HIS DUTY IN HIS/HER FIELD.
WORKS AS A MEMBER OF THE TEAM AND TAKES RESPONSIBILITY.
MANAGES HIS/HER TECHNICAL AND PROFESSIONAL DUTIES IN A COMPLICATED AND UNFORSEEN EVENTS.
TRACKS THE DEVELOPMENTS AND PRACTISES IN HIS/HER FIELD AND USES THEM IN HIS/HER JOB.
HELPS THE DEVELOPMENT OF HIS/HER COLLEAGUES’ VOCATIONAL KNOWLEDGES AND SKILLS AND EVALUATES THEIR PERFORMANCES EQUALLY.
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Learning to Learn |
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Evaluate the acquired knowledge and skills at basic level within the field with a critical approach, determine and respond to learning needs.
Direct the education received to a higher education level in the same field or to an occupation in the same level.
Gain awareness of lifelong learning.
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LEARNS HIMSELF/HERSELF, MANAGES HIMSELF/HERSELF AND HIS/HER TIME AND EVALUATES HIS/HER SUCCESS.
TRACKS ACTUAL DEVELOPMENTS RELATED TO HIS/HER FILED AND JOB.
ALWAYS UPDATES AND DEVELOPS HIS/HER KNOWLEDGE, SKILLS AND PROFESSIONAL COMPETENCE RELATED TO HIS/HER FIELD WITH THE SENSE OF LEARNING DURING HIS/HER WHOLE LIFE.
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Communication & Social |
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Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication.
Share the ideas and solution proposals to problems about issues within the field with professionals and non-professionals.
Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio A2 General Level.
Use informatics and communication technologies with at least a minimum level of European Computer Driving License Basic Level software knowledge.
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EFFECTIVELY COMMUNICATES INTERPERSONAL AND INTERCULTURAL.
PREPARES REPORTS IN HIS/HER FIELD, PRESENTS HIS/HER KNOWLEDGES, CONTROVERSY AND ANALYSIS TO THE PROFESSIONALS AND TO THE ONES OUT OF HIS/HER FIELD IN VARIABLE WAYS.
USES THE SOFTWARES, INFORMATION AND COMMUNICATION TECHNOLOGIES RELATED TO HIS/HER FIELD AT LEAST ON THE BASIC LEVEL OF THE EUROPEAN COMPUTER DRIVING LICENCE.
FOLLOWS THE INNOVATIONS IN HIS/HER SERVICE FIELD, JOB AND VOCATION AND COMMUNICATES IN A FOREIGN LANGUAGE AT LEAST ON THE LEVEL OF GENERAL A2 OF THE EUROPEAN LANGUAGE PORTFOLIO
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Occupational and/or Vocational |
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Possess 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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ADHERES TO ETHIC VALUES IN HIS/HER FIELD.
MINDS HIS/HER PERSONAL CARE, HYGIENE, DRESS AND FINERY AND OUTLOOK LIKE THE WAY HIS/HER FIELD REQUIRES.
DOES HIS/HER JOB WITHIN THE VOCATIONAL STANDARDS AND LEGALITY.
PAYS ATTENTION TO THE DIFFERENCES AMONG THE PEOPLE AND CULTURES, SHOWS RESPECT AND TOLERANCE.
MAKES EVALUATION OF HEALTH CARE, SAFETY AND RISK ANALYSIS IN HIS/HER FIELD.
PAYS ATTENTION TO HUMAN HEALTH, SOCIAL AND NATURAL ENVIRONMENT WHILE WORKING IN HIS/HER FIELD.
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