English

03080 GASTRONOMY AND CULINARY ARTS -
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)
PROGRAMME LEARNING OUTCOMES
KNOWLEDGE Aim Objectives
(Described in terms of theoretical and factual knowledge) 12341234567
1 Have knowledge on theories, facts, concepts and principals of the fieldXXXXXXX
2 Have knowledge on legal regulations, professional standards, ethical values, labour safety and occupational health, social insurance, etc. with regard to the fieldXXXX
3 Have essential knowledge on managing and organizing catering businesses.XXX
4 Know about the interaction between gastronomy, and culture and art.XXXX
5 Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substancesXXX
6 Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be servedXXXXX
7 Know about the essential principals of domestic and world-wide cuisinesXXXXXXX
SKILLS Aim Objectives
(Described in terms of cognitive and practical skills) 12341234567
1 Carries out, evaluates and improves service processes properlyXXX
2 Shows strategic approachXXX
3 Analytical approach to problems and produce solutions
4 Plan the physical environment related to the work areaXXXX
5 Prepares all kinds of food and drink, designs new productsXXX
6 Manage and control qualityXXX
7 Makes kitchen organizationXXXXX
8 Manages catering activitiesXXX
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS Aim Objectives
Autonomy & Responsibility 12341234567
1 Work as a team member and lead the teamXXXX
2 Takes responsibility for transforming knowledge and skills into productsXX
Learning to Learn 12341234567
1 Follow developments in the fieldXXXXXX
2 Research and apply the most appropriate methodsXXXX
Communication & Social 12341234567
1 Explain his / her opinions and suggestions in written or oral formXXX
2 Communicates well with colleagues and other individualsXXXX
3 Acts in accordance with ethics and social valuesXXXX
4 Communicate well in national and international eventsXXXX
Occupational and/or Vocational 12341234567
1 Be conscious about human rights, justice, cultural values, environment, occupational health and public healthXXXX
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.