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, food hygiene, food safety, 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. |
   4 |
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   4 |
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   4 |
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   4 |
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   4 |
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   4 |
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   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 |
   7 |
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   7 |
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   7 |
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   7 |
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   7 |
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   7 |
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   7 |
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- 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
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- Mid-Term Exam
- Final Exam
- Short Exam
- Presentation of Report
- Homework Assessment
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SKILLS |
(Described in terms of cognitive and practical skills)
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   1 |
Carries out, evaluates and improves service processes properly |
   2 |
Shows strategic approach |
   3 |
Analytical approach to problems and produce solutions |
   3 |
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   3 |
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   3 |
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   3 |
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   3 |
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   3 |
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   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 |
   8 |
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   8 |
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   8 |
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   8 |
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   8 |
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- Lecture & In-Class Activities
- Reading
- Assignment (Homework)
- Internship
- Practice at a workplace
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- Mid-Term Exam
- Final Exam
- Homework Assessment
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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 |
   2 |
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   2 |
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   2 |
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   2 |
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   2 |
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   2 |
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   2 |
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   2 |
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- Group Work
- Project Work
- Implementation/Application/Practice
- Practice at a workplace
- Thesis Work
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- Mid-Term Exam
- Final Exam
- Short Exam
- Presentation of Report
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Learning to Learn |
   1 |
Follow developments in the field |
   2 |
Research and apply the most appropriate methods |
   2 |
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   2 |
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   2 |
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   2 |
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   2 |
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   2 |
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   2 |
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   2 |
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- Laboratory
- Reading
- Assignment (Homework)
- Project Work
- Seminar
- Social Activity
- Thesis Work
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- Presentation of Report
- Presentation of Thesis
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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 |
   4 |
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   4 |
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   4 |
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   4 |
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   4 |
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   4 |
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- Lecture & In-Class Activities
- Reading
- Assignment (Homework)
- Project Work
- Implementation/Application/Practice
- Thesis Work
- Report Writing
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- Computer Based Presentation
- Presentation of Report
- Homework Assessment
- Presentation of Thesis
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Occupational and/or Vocational |
   1 |
Be conscious about human rights, justice, cultural values, environment, occupational health and public health |
   1 |
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   1 |
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   1 |
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   1 |
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   1 |
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   1 |
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   1 |
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   1 |
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   1 |
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- Lecture & In-Class Activities
- Group Work
- Reading
- Internship
- Practice at a workplace
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- Computer Based Presentation
- Presentation of Report
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