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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:
|
PROGRAMME LEARNING OUTCOMES |
KNOWLEDGE |
(Described in terms of theoretical and factual knowledge) |
Percentage of Success |
1 |
Have knowledge on theories, facts, concepts and principals of the field |
%82.75 |
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 |
%82.75 |
3 |
Have essential knowledge on managing and organizing catering businesses. |
%84.00 |
4 |
Know about the interaction between gastronomy, and culture and art. |
%85.75 |
4 |
|
%85.75 |
4 |
|
%85.75 |
4 |
|
%85.75 |
4 |
|
%85.75 |
4 |
|
%85.75 |
4 |
|
%85.75 |
5 |
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances |
%83.00 |
6 |
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served |
%84.75 |
7 |
Know about the essential principals of domestic and world-wide cuisines |
%85.25 |
7 |
|
%85.25 |
7 |
|
%85.25 |
7 |
|
%85.25 |
7 |
|
%85.25 |
7 |
|
%85.25 |
7 |
|
%85.25 |
7 |
|
%85.25 |
|
SKILLS |
(Described in terms of cognitive and practical skills) |
Percentage of Success |
1 |
Carries out, evaluates and improves service processes properly |
%83.25 |
2 |
Shows strategic approach |
%82.50 |
3 |
Analytical approach to problems and produce solutions |
%82.75 |
3 |
|
%82.75 |
3 |
|
%82.75 |
3 |
|
%82.75 |
3 |
|
%82.75 |
3 |
|
%82.75 |
3 |
|
%82.75 |
3 |
|
%82.75 |
4 |
Plan the physical environment related to the work area |
%84.00 |
5 |
Prepares all kinds of food and drink, designs new products |
%85.00 |
6 |
Manage and control quality |
%83.25 |
7 |
Makes kitchen organization |
%84.50 |
8 |
Manages catering activities |
%83.25 |
8 |
|
%83.25 |
8 |
|
%83.25 |
8 |
|
%83.25 |
8 |
|
%83.25 |
8 |
|
%83.25 |
|
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Autonomy & Responsibility |
Percentage of Success |
1 |
Work as a team member and lead the team |
%82.00 |
2 |
Takes responsibility for transforming knowledge and skills into products |
%83.25 |
2 |
|
%83.25 |
2 |
|
%83.25 |
2 |
|
%83.25 |
2 |
|
%83.25 |
2 |
|
%83.25 |
2 |
|
%83.25 |
2 |
|
%83.25 |
2 |
|
%83.25 |
|
Learning to Learn |
Percentage of Success |
1 |
Follow developments in the field |
%81.50 |
2 |
Research and apply the most appropriate methods |
%82.00 |
2 |
|
%82.00 |
2 |
|
%82.00 |
2 |
|
%82.00 |
2 |
|
%82.00 |
2 |
|
%82.00 |
2 |
|
%82.00 |
2 |
|
%82.00 |
2 |
|
%82.00 |
|
Communication & Social |
Percentage of Success |
1 |
Explain his / her opinions and suggestions in written or oral form |
%81.00 |
2 |
Communicates well with colleagues and other individuals |
%82.50 |
3 |
Acts in accordance with ethics and social values |
%81.75 |
4 |
Communicate well in national and international events |
%81.25 |
4 |
|
%81.25 |
4 |
|
%81.25 |
4 |
|
%81.25 |
4 |
|
%81.25 |
4 |
|
%81.25 |
4 |
|
%81.25 |
|
Occupational and/or Vocational |
Percentage of Success |
1 |
Be conscious about human rights, justice, cultural values, environment, occupational health and public health |
%82.25 |
1 |
|
%82.25 |
1 |
|
%82.25 |
1 |
|
%82.25 |
1 |
|
%82.25 |
1 |
|
%82.25 |
1 |
|
%82.25 |
1 |
|
%82.25 |
1 |
|
%82.25 |
1 |
|
%82.25 |
|
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