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03080 GASTRONOMY AND CULINARY ARTS -
LEVEL: Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
  Upon successful completion of the program designed in accordance with the aims and objectives of the program and the program learning outcomes in terms of knowledge, skills and competencies given below, students/learners will be able to:

Classified Conjoined TYYÇ Level / TYYÇ Field of Education / IAU Programmme Comparison
PROGRAMME LEARNING OUTCOMES LEARNING & TEACHING
METHODS
ASSESMENT & GRADING
METHODS
KNOWLEDGE
(Described in terms of theoretical and factual knowledge)
   1 Have knowledge on theories, facts, concepts and principals of the field
   2 Have knowledge on legal regulations, professional standards, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
   3 Have essential knowledge on managing and organizing catering businesses.
   4 Know about the interaction between gastronomy, and culture and art.
   5 Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
   6 Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
   7 Know about the essential principals of domestic and world-wide cuisines
  • Lecture & In-Class Activities
  • Group Work
  • Laboratory
  • Reading
  • Assignment (Homework)
  • Seminar
  • Internship
  • Technical Visit
  • Implementation/Application/Practice
  • Practice at a workplace
  • Occupational Activity
  • Thesis Work
  • Field Study
  • Mid-Term Exam
  • Final Exam
  • Short Exam
  • Presentation of Report
  • Homework Assessment
SKILLS
(Described in terms of cognitive and practical skills)
   1 Carries out, evaluates and improves service processes properly
   2 Shows strategic approach
   3 Analytical approach to problems and produce solutions
   4 Plan the physical environment related to the work area
   5 Prepares all kinds of food and drink, designs new products
   6 Manage and control quality
   7 Makes kitchen organization
   8 Manages catering activities
  • Lecture & In-Class Activities
  • Reading
  • Assignment (Homework)
  • Internship
  • Practice at a workplace
  • Mid-Term Exam
  • Final Exam
  • Homework Assessment
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS
Autonomy & Responsibility
   1 Work as a team member and lead the team
   2 Takes responsibility for transforming knowledge and skills into products
  • Group Work
  • Project Work
  • Implementation/Application/Practice
  • Practice at a workplace
  • Thesis Work
  • Mid-Term Exam
  • Final Exam
  • Short Exam
  • Presentation of Report
Learning to Learn
   1 Follow developments in the field
   2 Research and apply the most appropriate methods
  • Laboratory
  • Reading
  • Assignment (Homework)
  • Project Work
  • Seminar
  • Social Activity
  • Thesis Work
  • Presentation of Report
  • Presentation of Thesis
Communication & Social
   1 Explain his / her opinions and suggestions in written or oral form
   2 Communicates well with colleagues and other individuals
   3 Acts in accordance with ethics and social values
   4 Communicate well in national and international events
  • Lecture & In-Class Activities
  • Reading
  • Assignment (Homework)
  • Project Work
  • Implementation/Application/Practice
  • Thesis Work
  • Report Writing
  • Computer Based Presentation
  • Presentation of Report
  • Homework Assessment
  • Presentation of Thesis
Occupational and/or Vocational
   1 Be conscious about human rights, justice, cultural values, environment, occupational health and public health
  • Lecture & In-Class Activities
  • Group Work
  • Reading
  • Internship
  • Practice at a workplace
  • Computer Based Presentation
  • Presentation of Report
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.