PROGRAMME LEARNING OUTCOMES |
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KNOWLEDGE |
Described in terms of theoretical and factual knowledge. |
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1
Can define basic concepts about gastronomy.
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2
Can interpret basic concepts, study areas and approaches related to the field.
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3
Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
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4
Can 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
Can analyze the eating and drinking art, the related systems and structures.
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2
Can prepare technical infrastructure and contents of the culinary activies.
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3
Can apply theoretical knowledge about food science into the field of gastronomy.
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4
Can collaborate with the shareholders to present new challenging ideas and products for the market.
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5
Can integrate basic cooking techniques and product preparation principles into today's technology.
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6
Can 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
Can calculate costing in the food and beverage facilities.
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2
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
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3
Can organize national and international competitions and fairs.
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Learning to Learn |
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1
Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
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2
Can find planning, executioning and editing mistakes systematicly related to his field.
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Communication & Social |
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1
Can express his/her ideas verbally and orally by using presentation and communication techniques.
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2
Can organize all gastronomy-related activities.
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Occupational and/or Vocational |
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1
Can interpret ethical values and legal regulations according to the codexes.
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2
Can design communial and social pojects using historical, cultural and geographical values.
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3
Can perform scientific researche and study using knowledge and skills related to his field.
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PROGRAMME LEARNING OUTCOMES |
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1
Can define basic concepts about gastronomy.
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2
Can interpret basic concepts, study areas and approaches related to the field.
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3
Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
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4
Can compare national and international cuisines in terms of similarities and differences.
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5
Can analyze the eating and drinking art, the related systems and structures.
|
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6
Can prepare technical infrastructure and contents of the culinary activies.
|
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7
Can apply theoretical knowledge about food science into the field of gastronomy.
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8
Can collaborate with the shareholders to present new challenging ideas and products for the market.
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9
Can integrate basic cooking techniques and product preparation principles into today's technology.
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10
Can plan the work schedule and workflow in food and beverage enterprises.
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11
Can calculate costing in the food and beverage facilities.
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12
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
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13
Can organize national and international competitions and fairs.
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14
Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
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15
Can find planning, executioning and editing mistakes systematicly related to his field.
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16
Can express his/her ideas verbally and orally by using presentation and communication techniques.
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17
Can organize all gastronomy-related activities.
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18
Can interpret ethical values and legal regulations according to the codexes.
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19
Can design communial and social pojects using historical, cultural and geographical values.
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20
Can perform scientific researche and study 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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Has comprehensive and systematic knowledge of concepts, theories, principles and facts in his field and in close disciplines.
Has information about service delivery processes and processes in the field.
Has knowledge about the internal and external environmental factors of the organizations in the field, the departments of the organization and their relations and interactions, management, policies and strategies.
Has basic knowledge about research methods specific to the field.
Knowledgeable about legal regulations, occupational standards and practices in the field.
A specific profession in the field has detailed information about the job.
Has knowledge about important problems and alternative solutions in the field and in the near areas.
Has comprehensive and systematic knowledge of concepts, theories, principles and facts in his field and in close disciplines.
Has information about service delivery processes and processes in the field.
Has knowledge about the internal and external environmental factors of the organizations in the field, the departments of the organization and their relations and interactions, management, policies and strategies.
Has basic knowledge about research methods specific to the field.
Knowledgeable about legal regulations, occupational standards and practices in the field.
A specific profession in the field has detailed information about the job.
Has knowledge about important problems and alternative solutions in the field and in the near areas.
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Can define basic concepts about gastronomy.
Can interpret basic concepts, study areas and approaches related to the field.
Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
Can 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 information, theories and models in the field and in close disciplines in general and in the business environment.
It follows the changes in the internal and external environments of organizations operating in its field, makes rational analyzes, comments, contributes and adapts to the changes.
Performs planning, organizing, coordination, directing and control functions related to the field.
Analyzes, plans, implements, controls, and reconstructs service delivery processes when necessary.
Uses service-related policies and strategies, performs 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.
Plans and conducts projects and researches using appropriate research methods related to the issues and problems related to the field, presents the results in a clear and understandable way.
Recognizes, uses and maintains physical environment, equipment and technologies related to the field.
He / she analyzes the information by using techniques known in relation to the problems related to his field, critically evaluates different options in solving problems and solves unpredictable and complex problems.
Follows the developments and practices related to the field and uses them in practice.
Makes abstract and theoretical inferences from applications in the field.
Makes self-evaluation.
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Can analyze the eating and drinking art, the related systems and structures.
Can prepare technical infrastructure and contents of the culinary activies.
Can apply theoretical knowledge about food science into the field of gastronomy.
Can collaborate with the shareholders to present new challenging ideas and products for the market.
Can integrate basic cooking techniques and product preparation principles into today's technology.
Can 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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It works effectively with others and independently.
He/She works as a team member, takes responsibility and manages the team.
It develops the professional knowledge and skills of people with whom it works and evaluates their performance.
In complex and unpredictable situations, it becomes free and autonomous in resolving problems and decides on its own.
It manages or transforms service processes and jobs that are complex, unpredictable and require new strategic approaches.
He/She manages himself/herself and time and makes self-criticism.
Manages technical and professional activities or projects in complex and unpredictable situations related to the field.
It manages the professional development of individuals or groups working in their nature.
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Can calculate costing in the food and beverage facilities.
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
Can organize national and international competitions and fairs.
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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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It learns by itself to increase professional knowledge, skills and competence.
Follows the current developments in his/her field and profession at national and international level.
In order to take more responsibility, it improves itself personally and professionally by increasing its knowledge, skills and competencies.
Updates and develops knowledge, skills and competencies related to the field with lifelong learning awareness.
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Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
Can 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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Communicates effectively between individuals and across cultures and conducts group work.
It presents information, discussions and analysis related to the field to the experts and those outside the field.
Communicates in a foreign language at least at the European Language Portfolio B1 General Level in writing and verbally.
Uses information and communication technologies along with computer software at least at the European Computer Driving License Advanced Level required by the field.
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Can express his/her ideas verbally and orally by using presentation and communication techniques.
Can organize all gastronomy-related activities.
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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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He/She regularly evaluates health, safety and risk in his/her field and collects information for this purpose.
It performs the works in the field within the framework of laws and professional standards.
Adheres to ethical values related to the field and has social responsibility.
He/She has sufficient awareness of the privacy and confidentiality of the private lives of the service providers and takes the necessary measures in this regard.
It takes human health, social and natural environment into consideration while carrying out operations related to its field.
It protects fundamental rights and freedoms and is sensitive to differences between people and cultures; shows tolerance and respect.
Interprets the legal legislation related to the field and approaches the existing assumptions with a questioning perspective.
It takes care of personal care, hygiene, clothing and appearance as required by its field.
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Can interpret ethical values and legal regulations according to the codexes.
Can design communial and social pojects using historical, cultural and geographical values.
Can perform scientific researche and study using knowledge and skills related to his field.
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