GASTRONOMY AND CULİNARY ARTS BACHELOR`S (FIRST CYCLE) DEGREE PROGRAMME

Qualification Awarded
Length of Programme (Year)
Total Number of ECTS Credits
Type of Education
 Level of Qualification & Field of Study




4

240

TQF Qualification Type: Academic
TQF, TQF-HE, EQF-LLL, ISCED (2011): Level 6
QF-EHEA: First Cycle
Yönelim: Academic
Sınıflandırma (ISCED 2013):072 Temel Öğrenme Alanı:21,54,62,72,81
Kategori: Ana Yeterlilik

PROGRAMME LEARNİNG OUTCOMES (PLOs)

Programme Learning Outcomes (PLOs) are those describing the knowledge, skills and competencies that students are expected to attain and/or achieve upon successful completion of the programme. In this context, Programme Learning Outcomes defined for this programme are as follows:

(Please click on the buttons below to reach the PLOs as “Conjoined” or as “Classified” under the “Knowledge”, “Skills” and “Competencies”.)

(Program Learning Outcomes are given below according to the classification (knowledge, skills and competencies) used for the Turkish Higher Education Qualifications Framework (TYYÇ) level descriptors.)
Knowledge (Described as Theoritical and/or Factual Knowledge.)
1) Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2) To have knowledge of the concepts and rules in the field of hospitality and lodging industry.
3) Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4) To be able to use the basic concepts of business, marketing, and economics in the field.
Skills (Describe as Cognitive and/or Practical Skills.)
5) To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.
6) To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.
7) To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.
8) To be able to apply technological developments related to the field.
Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
9) To be able to develop solutions to potential problems in production and service processes with a critical approach.
10) Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11) To develop interaction and presentation skills, both in writing and orally, within group work.
12) To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.
(Program Learning Outcomes are listed below.)
1) Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2) To have knowledge of the concepts and rules in the field of hospitality and lodging industry.
3) Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4) To be able to use the basic concepts of business, marketing, and economics in the field.
5) To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.
6) To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.
7) To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.
8) To be able to apply technological developments related to the field.
9) To be able to develop solutions to potential problems in production and service processes with a critical approach.
10) Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11) To develop interaction and presentation skills, both in writing and orally, within group work.
12) To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.