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10015 COOKING - |
LEVEL: Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short 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 |
Comprehed her/his area of interests; have comprehensive knowledge, concepts and terminology |
%82.00 |
2 |
Have basic knowledge about cuisine |
%81.50 |
3 |
Know food and beverage business types, have a knowledge on how they function |
%82.25 |
4 |
Realize the behaviours and responsibilities of a gastronomy expert that are worthy of notice |
%80.50 |
5 |
Have a foreknowledge about basic cooking and service techniques |
%83.00 |
5 |
|
%83.00 |
5 |
|
%83.00 |
5 |
|
%83.00 |
5 |
|
%83.00 |
5 |
|
%83.00 |
6 |
Have a foreknowledge about basic cooking and service techniques |
%82.50 |
7 |
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served |
%83.00 |
8 |
Know about the essential principals of domestic and world cuisines |
%83.75 |
9 |
Know the chemical, physical amd microbiological properties of raw and cooked food ingredients. |
%83.75 |
10 |
Having knowledge about the dishes her/his own country and world cuisines |
%83.75 |
10 |
|
%83.75 |
10 |
|
%83.75 |
10 |
|
%83.75 |
10 |
|
%83.75 |
10 |
|
%83.75 |
|
SKILLS |
(Described in terms of cognitive and practical skills) |
Percentage of Success |
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. |
%82.75 |
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 |
%82.25 |
2 |
|
%82.25 |
2 |
|
%82.25 |
2 |
|
%82.25 |
2 |
|
%82.25 |
2 |
|
%82.25 |
2 |
|
%82.25 |
2 |
|
%82.25 |
2 |
|
%82.25 |
3 |
Can plan the physical environment; know, use, and maintain and preserve the tools and technology required |
%81.75 |
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 |
%82.50 |
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. |
%82.75 |
6 |
Can take advantage of the knowledge they acquired, on essential culture and art, while performing their job |
%80.25 |
7 |
Can organize the cookeries and catering events |
%82.00 |
7 |
|
%82.00 |
7 |
|
%82.00 |
7 |
|
%82.00 |
7 |
|
%82.00 |
7 |
|
%82.00 |
|
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Autonomy & Responsibility |
Percentage of Success |
1 |
Can serve as a team member, lead a team; conduct top studies, with regard to the field, independently |
%83.75 |
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 |
%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 |
Can follow the up-to-date developments concerning the field and their job; seek for and implement the optimum production/service methods |
%82.00 |
2 |
Can update their knowledge, and improve their skills and competences concerning the field, being aware of the inevitability of life-long learning |
%83.00 |
2 |
|
%83.00 |
2 |
|
%83.00 |
2 |
|
%83.00 |
2 |
|
%83.00 |
2 |
|
%83.00 |
2 |
|
%83.00 |
2 |
|
%83.00 |
2 |
|
%83.00 |
|
Communication & Social |
Percentage of Success |
1 |
Can communicate their thoughts, and solutions to problems, both verbally and written; inform relevant individuals and organizations |
%82.00 |
2 |
Can communicate well with the other individuals and colleagues; behave their best, considering ethics of their field, and the social values |
%81.75 |
3 |
Can design projects, attend to discussions, prepare reports, attend and contribute to both national and international events |
%80.00 |
3 |
|
%80.00 |
3 |
|
%80.00 |
3 |
|
%80.00 |
3 |
|
%80.00 |
3 |
|
%80.00 |
3 |
|
%80.00 |
3 |
|
%80.00 |
|
Occupational and/or Vocational |
Percentage of Success |
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. |
%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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