| PROGRAMME LEARNING OUTCOMES |
| KNOWLEDGE |
Aim |
Objectives | T |
% |
| (Described in terms of theoretical and factual knowledge) |
1 | 1 |
| 1 |
Has knowledge about theories, facts, concepts and principles related to the field. | 0 | 0 | 0 | 0.00 |
| 2 |
Recognize the interaction of gastronomy with culture and art. | 0 | 0 | 0 | 0.00 |
| 3 |
Be aware of developments and innovations in the field | 0 | 0 | 0 | 0.00 |
| 4 |
Maintains experience in URGE and R&D methods | 0 | 0 | 0 | 0.00 |
| 5 |
Gains knowledge about food and beverage management. | 0 | 0 | 0 | 0.00 |
| 6 |
Deepens and develops knowledge on Gastronomy and Culinary Arts from a multidisciplinary perspective. | 0 | 0 | 0 | 0.00 |
| 7 |
Master the academic subjects that will form the infrastructure of doctoral education. | 0 | 0 | 0 | 0.00 |
| SKILLS |
Aim |
Objectives | T |
% |
| (Described in terms of cognitive and practical skills) |
1 | 1 |
| 1 |
Can conduct scientific literature research on the subject | 0 | 0 | 0 | 0.00 |
| 2 |
Can plan and conclude a scientific study related to the field | 0 | 0 | 0 | 0.00 |
| 3 |
Interpret and analyze the data obtained in the field, identify problems and suggest solutions. | 0 | 0 | 0 | 0.00 |
| 4 |
Can express opinions, prepare articles and present papers on issues related to his/her field. | 0 | 0 | 0 | 0.00 |
| 5 |
Can develop new products by showing an innovative approach | 0 | 0 | 0 | 0.00 |
| 6 |
The individual has the authority to control the quality and take the required steps to ensure food safety in the regions where they operate and are responsible. | 0 | 0 | 0 | 0.00 |
| PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Aim |
Objectives | T |
% |
| Autonomy & Responsibility |
1 | 1 |
| 1 |
Independently performs a study on subjects that require expertise in the field | 0 | 0 | 0 | 0.00 |
| 2 |
Taking responsibility develops self-confidence. | 0 | 0 | 0 | 0.00 |
| 3 |
Gains the capacity to finish a task that has been begun and to come up with answers by accepting accountability in potentially challenging situations. | 0 | 0 | 0 | 0.00 |
| 4 |
Follows the developments and practices related to the field; researches and applies the most appropriate production/service methods. | 0 | 0 | 0 | 0.00 |
| 5 |
Takes responsibility in transforming his knowledge and skills into a thought/approach/technology/product with high added value. | 0 | 0 | 0 | 0.00 |
| Learning to Learn |
1 | 1 | T | % |
| 1 |
Adopts the concepts of lifelong learning, critically assesses and understands scientific papers, and uses statistically evidence-based procedures to keep oneself up to speed. | 0 | 0 | 0 | 0.00 |
| 2 |
Evaluates the knowledge and skills acquired in the field with a critical approach. | 0 | 0 | 0 | 0.00 |
| Communication & Social |
1 | 1 | T | % |
| 1 |
Can show a strategic approach to the issues in his/her field, approach the problems that will affect the service process analytically and produce solutions. | 0 | 0 | 0 | 0.00 |
| 2 |
Conveys thoughts and suggestions at the level of knowledge and skills in the field to the relevant persons, verbally and in writing. | 0 | 0 | 0 | 0.00 |
| 3 |
Systematically transfers current developments in his field and his own studies to groups in and out of the field, in written, verbal and visual forms, by supporting them with quantitative and qualitative data. | 0 | 0 | 0 | 0.00 |
| 4 |
Convey his/her thoughts and suggestions for solutions to problems verbally and in writing; may inform relevant persons and institutions. | 0 | 0 | 0 | 0.00 |
| 5 |
Have knowledge that will contribute to their personal development and express themselves in their environment. | 0 | 0 | 0 | 0.00 |
| Occupational and/or Vocational |
1 | 1 | T | % |
| 1 |
Can evaluate the information they have learned while doing their profession. | 0 | 0 | 0 | 0.00 |
| Related number of programme learning outcomes/ 26 | | | - | - |
|---|
| Level of contribution | | | - | - |
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
