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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 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.
   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
   3 Can plan the physical environment; know, use, and maintain and preserve the tools and technology required
   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
   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.
   6 Can take advantage of the knowledge they acquired, on essential culture and art, while performing their job
   7 Can organize the cookeries and catering events
  • 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 Can serve as a team member, lead a team; conduct top studies, with regard to the field, independently
   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
  • 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 Can follow the up-to-date developments concerning the field and their job; seek for and implement the optimum production/service methods
   2 Can update their knowledge, and improve their skills and competences concerning the field, being aware of the inevitability of life-long learning
  • Laboratory
  • Reading
  • Assignment (Homework)
  • Project Work
  • Seminar
  • Social Activity
  • Thesis Work
  • Presentation of Report
  • Presentation of Thesis
Communication & Social
   1 Can communicate their thoughts, and solutions to problems, both verbally and written; inform relevant individuals and organizations
   2 Can communicate well with the other individuals and colleagues; behave their best, considering ethics of their field, and the social values
   3 Can design projects, attend to discussions, prepare reports, attend and contribute to both national and international events
   4 Can express themselves by their history, culture and art knowledge
  • 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 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.
  • 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.