PROGRAMME LEARNING OUTCOMES |
KNOWLEDGE |
Aim |
Objectives | T |
% |
(Described in terms of theoretical and factual knowledge) |
1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
1 |
Have knowledge on theories, facts, concepts and principals of the field | 2 | 3 | 0 | 0 | 3 | 3 | 3 | 5 | 0 | 3 | 0 | 22 | 40.00 |
2 |
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field | 0 | 3 | 0 | 0 | 5 | 0 | 0 | 4 | 0 | 0 | 3 | 15 | 27.27 |
3 |
Have essential knowledge on managing and organizing catering businesses. | 0 | 5 | 0 | 0 | 5 | 0 | 0 | 4 | 0 | 0 | 0 | 14 | 25.45 |
4 |
Know about the interaction between gastronomy, and culture and art. | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 5 | 5 | 3 | 0 | 18 | 32.73 |
5 |
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances | 0 | 0 | 3 | 0 | 5 | 0 | 0 | 5 | 0 | 0 | 0 | 13 | 23.64 |
6 |
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served | 5 | 0 | 3 | 3 | 5 | 0 | 0 | 5 | 0 | 0 | 0 | 21 | 38.18 |
7 |
Know about the essential principals of domestic and world-wide cuisines | 5 | 0 | 0 | 3 | 5 | 5 | 5 | 3 | 0 | 4 | 0 | 30 | 54.55 |
SKILLS |
Aim |
Objectives | T |
% |
(Described in terms of cognitive and practical skills) |
1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
1 |
Carries out, evaluates and improves service processes properly | 3 | 5 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 13 | 23.64 |
2 |
Shows strategic approach | 0 | 5 | 3 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 11 | 20.00 |
3 |
Analytical approach to problems and produce solutions | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0.00 |
4 |
Plan the physical environment related to the work area | 5 | 0 | 2 | 0 | 5 | 0 | 0 | 5 | 0 | 0 | 0 | 17 | 30.91 |
5 |
Prepares all kinds of food and drink, designs new products | 5 | 0 | 0 | 0 | 5 | 0 | 0 | 5 | 0 | 0 | 0 | 15 | 27.27 |
6 |
Manage and control quality | 0 | 3 | 0 | 0 | 5 | 0 | 0 | 5 | 0 | 0 | 0 | 13 | 23.64 |
7 |
Makes kitchen organization | 0 | 0 | 3 | 0 | 5 | 0 | 0 | 5 | 4 | 4 | 0 | 21 | 38.18 |
8 |
Manages catering activities | 3 | 5 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 0 | 0 | 12 | 21.82 |
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Aim |
Objectives | T |
% |
Autonomy & Responsibility |
1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
1 |
Work as a team member and lead the team | 0 | 5 | 0 | 0 | 3 | 0 | 0 | 0 | 3 | 0 | 5 | 16 | 29.09 |
2 |
Takes responsibility for transforming knowledge and skills into products | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 8 | 14.55 |
Learning to Learn |
1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | T | % |
1 |
Follow developments in the field | 0 | 5 | 3 | 0 | 0 | 5 | 5 | 5 | 0 | 5 | 0 | 28 | 50.91 |
2 |
Research and apply the most appropriate methods | 2 | 5 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 3 | 0 | 11 | 20.00 |
Communication & Social |
1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | T | % |
1 |
Explain his / her opinions and suggestions in written or oral form | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 4 | 0 | 14 | 25.45 |
2 |
Communicates well with colleagues and other individuals | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 4 | 2 | 15 | 27.27 |
3 |
Acts in accordance with ethics and social values | 0 | 5 | 0 | 0 | 0 | 0 | 4 | 5 | 0 | 0 | 2 | 16 | 29.09 |
4 |
Communicate well in national and international events | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 5 | 4 | 19 | 34.55 |
Occupational and/or Vocational |
1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | T | % |
1 |
Be conscious about human rights, justice, cultural values, environment, occupational health and public health | 0 | 4 | 0 | 0 | 0 | 0 | 0 | 4 | 0 | 4 | 5 | 17 | 30.91 |
Related number of programme learning outcomes/ 24 | 8 | 16 | 7 | 2 | 12 | 3 | 4 | 18 | 5 | 11 | 6 | - | - |
---|
Level of contribution | 30 | 73 | 22 | 6 | 54 | 13 | 17 | 80 | 21 | 42 | 21 | - | - |
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |