| PROGRAMME LEARNING OUTCOMES |
| KNOWLEDGE |
Aim |
Objectives | T |
% |
| (Described in terms of theoretical and factual knowledge) |
| 1 |
Comprehed her/his area of interests; have comprehensive knowledge, concepts and terminology | 0 | 0 |
| 2 |
Have basic knowledge about cuisine | 0 | 0 |
| 3 |
Know food and beverage business types, have a knowledge on how they function | 0 | 0 |
| 4 |
Realize the behaviours and responsibilities of a gastronomy expert that are worthy of notice | 0 | 0 |
| 5 |
Have a foreknowledge about basic cooking and service techniques | 0 | 0 |
| 6 |
Have a foreknowledge about basic cooking and service techniques | 0 | 0 |
| 7 |
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served | 0 | 0 |
| 8 |
Know about the essential principals of domestic and world cuisines | 0 | 0 |
| 9 |
Know the chemical, physical amd microbiological properties of raw and cooked food ingredients. | 0 | 0 |
| 10 |
Having knowledge about the dishes her/his own country and world cuisines | 0 | 0 |
| SKILLS |
Aim |
Objectives | T |
% |
| (Described in terms of cognitive and practical skills) |
| 1 |
Can carry out, analyse and improve the service procedures with regard to the field, as per the customer needs and demands, and pleasing and satisfying the customer. | 0 | 0 |
| 2 |
Can adopt strategic approaches with regard to the field, including approaching to the problems which may have effects on the service provided, and problem solving | 0 | 0 |
| 3 |
Can plan the physical environment; know, use, and maintain and preserve the tools and technology required | 0 | 0 |
| 4 |
Can prepare any kind of food or beverage, using sanitary, hygienic and nutritious ingredients, and present those; create different tastes; prepare menus considering different nutritive requirements | 0 | 0 |
| 5 |
Can take precautions for, and control the food hygiene and safety, in the environments they work and take the responsibility of; conduct quality control processes. | 0 | 0 |
| 6 |
Can take advantage of the knowledge they acquired, on essential culture and art, while performing their job | 0 | 0 |
| 7 |
Can organize the cookeries and catering events | 0 | 0 |
| PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Aim |
Objectives | T |
% |
| Autonomy & Responsibility |
| 1 |
Can serve as a team member, lead a team; conduct top studies, with regard to the field, independently | 0 | 0 |
| 2 |
Can follow the developments and practices in the field; take responsibility through the period of turning their knowledge and skills into value added ideas/approaches/technologies/products | 0 | 0 |
| Learning to Learn |
T | % |
| 1 |
Can follow the up-to-date developments concerning the field and their job; seek for and implement the optimum production/service methods | 0 | 0 |
| 2 |
Can update their knowledge, and improve their skills and competences concerning the field, being aware of the inevitability of life-long learning | 0 | 0 |
| Communication & Social |
T | % |
| 1 |
Can communicate their thoughts, and solutions to problems, both verbally and written; inform relevant individuals and organizations | 0 | 0 |
| 2 |
Can communicate well with the other individuals and colleagues; behave their best, considering ethics of their field, and the social values | 0 | 0 |
| 3 |
Can design projects, attend to discussions, prepare reports, attend and contribute to both national and international events | 0 | 0 |
| Occupational and/or Vocational |
T | % |
| 1 |
Can carry out the activities concerning the field, believing in the fact that social benefits are universal; and with the awareness acquired, on the importance of social justice, culture and nature of quality, conserving cultural values and preserving the environment, and occupational health and safety. | 0 | 0 |
| Related number of programme learning outcomes/ 25 | - | - |
|---|
| Level of contribution | - | - |
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
