LEVEL: Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle

Level of Contribution from 0 to 5* Level of Contribution Existence of Contribution (Relation)
KNOWLEDGE Aim ObjectivesT %
(Described in terms of theoretical and factual knowledge) 12341234567
1 Have knowledge on theories, facts, concepts and principals of the field230033350302240.00
2 Have knowledge on legal regulations, professional standards, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field030050040031527.27
3 Have essential knowledge on managing and organizing catering businesses.050050040001425.45
4 Know about the interaction between gastronomy, and culture and art.005000055301832.73
5 Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances003050050001323.64
6 Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served503350050002138.18
7 Know about the essential principals of domestic and world-wide cuisines500355530403054.55
SKILLS Aim ObjectivesT %
(Described in terms of cognitive and practical skills) 12341234567
1 Carries out, evaluates and improves service processes properly350000050001323.64
2 Shows strategic approach053030000001120.00
3 Analytical approach to problems and produce solutions0000000000000.00
4 Plan the physical environment related to the work area502050050001730.91
5 Prepares all kinds of food and drink, designs new products500050050001527.27
6 Manage and control quality030050050001323.64
7 Makes kitchen organization003050054402138.18
8 Manages catering activities350000040001221.82
Autonomy & Responsibility 12341234567
1 Work as a team member and lead the team050030003051629.09
2 Takes responsibility for transforming knowledge and skills into products05000000030814.55
Learning to Learn 12341234567 T %
1 Follow developments in the field053005550502850.91
2 Research and apply the most appropriate methods250000010301120.00
Communication & Social 12341234567 T %
1 Explain his / her opinions and suggestions in written or oral form050000050401425.45
2 Communicates well with colleagues and other individuals050000004421527.27
3 Acts in accordance with ethics and social values050000450021629.09
4 Communicate well in national and international events050000005541934.55
Occupational and/or Vocational 12341234567 T %
1 Be conscious about human rights, justice, cultural values, environment, occupational health and public health040000040451730.91
Related number of programme learning outcomes/ 24816721234185116--
Level of contribution307322654131780214221--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
EBS : İstanbul Aydın Üniversitesi Eğitim Öğretim Bilgi Sistemi İstanbul Aydın Üniversitesi AKTS Bilgi Paketi AKTS Bilgi Paketi ECTS Information Package Avrupa Kredi Transfer Sistemi (AKTS/ECTS), Avrupa Yükseköğretim Alanı (Bologna Süreci) hedeflerini destekleyen iş yükü ve öğrenme çıktılarına dayalı öğrenci/öğrenme merkezli öğretme ve öğrenme yaklaşımı çerçevesinde yükseköğretimde uluslarası saydamlığı arttırmak ve öğrenci hareketliliği ile öğrencilerin yurtdışında gördükleri öğrenimleri kendi ülkelerinde tanınmasını kolaylaştırmak amacıyla Avrupa Komisyonu tarafından 1989 yılında Erasmus Programı (günümüzde Yaşam Boyu Öğrenme Programı) kapsamında geliştirilmiş ve Avrupa ülkeleri tarafından yaygın olarak kabul görmüş bir kredi sistemidir. AKTS, aynı zamanda, yükseköğretim kurumlarına, öğretim programları ve ders içeriklerinin iş yüküne bağlı olarak kolay anlaşılabilir bir yapıda tasarlanması, uygulanması, gözden geçirilmesi, iyileştirilmesi ve bu sayede yükseköğretim programlarının kalitesinin geliştirilmesine ve kalite güvencesine önemli katkı sağlayan bir sistematik yaklaşım sunmaktadır. ETIS : İstanbul Aydın University Education & Training System Istanbul Aydin University ECTS Information Package ECTS Information Package European Credit Transfer and Accumulation System (ECTS) which was introduced by the European Council in 1989, within the framework of Erasmus, now part of the Life Long Learning Programme, is a student-centered credit system based on the student workload required to achieve the objectives of a programme specified in terms of learning outcomes and competences to be acquired. The implementation of ECTS has, since its introduction, has been found wide acceptance in the higher education systems across the European Countries and become a credit system and an indispensable tool supporting major aims of the Bologna Process and, thus, of European Higher Education Area as it makes teaching and learning in higher education more transparent across Europe and facilitates the recognition of all studies. The system allows for the transfer of learning experiences between different institutions, greater student mobility and more flexible routes to gain degrees. It also offers a systematic approach to curriculum design as well as quality assessment and improvement and, thus, quality assurance.