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
They calculate costs in the food and beverage field.
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2
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
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3
They 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
They express their ideas using presentation and communication techniques in deliberate and verbal ways.
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2
They organize activities related to the field.
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Occupational and/or Vocational |
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1
They 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
They calculate costs in the food and beverage field.
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12
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
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13
They 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
They express their ideas using presentation and communication techniques in deliberate and verbal ways.
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17
They organize activities related to the field.
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18
They 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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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 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 a basic knowledge of research methods specific to the field.
Has knowledge about legal regulations, occupational standards and practices in the field.
Has detailed information about a specific profession and job in the field.
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 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 a basic knowledge of research methods specific to the field.
Has knowledge about legal regulations, occupational standards and practices in the field.
Has detailed information about specific profession and job in the field.
Has knowledge about important problems and alternative solutions in the field and in the near 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 information, theories and models in the field and in close disciplines in general and in the business environment.
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 delivery policies and strategies, performs service processes in a way that satisfies the consumer, reviews, develops, evaluates, finds solutions to problems affecting 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.
Analyzes the information by using techniques known in relation to the problems in 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 the applications in the field.
Makes self-evaluation.
Has comprehensive and systematic knowledge of concepts, theories, principles and facts in his field and in close disciplines.
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 delivery policies and strategies, performs service processes in a way that satisfies the consumer, reviews, develops, evaluates, finds solutions to problems affecting the service process, and develops and uses tools to measure consumer satisfaction.
Plans and carries out projects and researches, presents the results in a clear and understandable way by using appropriate research methods in relation to the issues and problems related to the field.
Recognizes, uses and maintains physical environment, equipment and technologies related to the field.
Analyzes the information by using techniques known in relation to the problems in 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 the applications in the field.
Makes self-evaluation.
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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.
Develops the professional knowledge and skills of people with whom it works and evaluates their performance.
In complex and unpredictable situations, becomes unique and autonomous in solving problems and decides on its own.
Manages or transforms service processes and jobs that are complex, unpredictable and require new strategic approaches.
Evaluate itself and manage time.
Manages technical and professional activities or projects in complex and unpredictable situations related to his field.
Manages the professional development of individuals or groups working in their nature.
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They calculate costs in the food and beverage field.
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
They 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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Learns by itself to increase professional knowledge, skills and competence.
Follows the current developments in the 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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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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Communicates effectively between individuals and intercultural and conducts group work.
Presents information, discussions and analyzes related to the field to the experts and those outside the field.
Communicates verbally and in writing in a foreign language at least at the level of European Language Portfolio B1 General Level.
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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They express their ideas using presentation and communication techniques in deliberate and verbal ways.
They 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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Regularly evaluates health, safety and risk in his field and collects information for this purpose.
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.
Has sufficient awareness of the privacy and confidentiality of the private lives of the service providers and takes the necessary measures in this regard.
Takes human health, social and natural environment into consideration while carrying out works related to the field.
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.
Take cares of personal care, hygiene, clothing and appearance as required by its field.
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They 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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