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) Ability to know the concepts and rules in the field of accommodation and hospitality industry and to fulfill their requirements
3) Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4) To be able to learn the basic concepts in the fields of business, marketing and economics and to develop the ability to use these concepts in the field.
Skills (Describe as Cognitive and/or Practical Skills.)
5) To be able to know and apply theoretically and practically the methods of supplying, storing, preparing, cooking and presenting food and beverages.
6) Have knowledge on topics such as menu management, menu planning, food and beverage costs, pricing, and be able to apply them in the field
7) To be able to learn techniques and current developments in the field of gastronomy and to gain research skills.
8) Ability to benefit from technological developments related to the field and to apply technology and technological developments in 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) Gaining the ability to analyze, solve problems and manage conflicts
10) Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11) Learn to work with a group and develop written and oral interaction and presentation skills.
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) Ability to know the concepts and rules in the field of accommodation and hospitality industry and to fulfill their requirements
3) Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4) To be able to learn the basic concepts in the fields of business, marketing and economics and to develop the ability to use these concepts in the field.
5) To be able to know and apply theoretically and practically the methods of supplying, storing, preparing, cooking and presenting food and beverages.
6) Have knowledge on topics such as menu management, menu planning, food and beverage costs, pricing, and be able to apply them in the field
7) To be able to learn techniques and current developments in the field of gastronomy and to gain research skills.
8) Ability to benefit from technological developments related to the field and to apply technology and technological developments in the field.
9) Gaining the ability to analyze, solve problems and manage conflicts
10) Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11) Learn to work with a group and develop written and oral interaction and presentation skills.
12) To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.