GASTRONOMY AND CULİNARY ARTS BACHELOR`S (FIRST CYCLE) DEGREE PROGRAMME |
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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 EDUCATİONAL OBJECTİVES (PEOs) |
1 | To have the equipments and to have the knowledge and skills of Gastronomy and Art. |
2 | Has a questioning attitude on the basis of scientific knowledge and scientific thinking |
3 | Independent or in-team work and responsibility behavior enhanced |
4 | Knowing the origins, effects and characteristics of traditional dishes known in world cuisines, and can prepare the dishes of different countries |
5 | Can explain the reason of chemical and structural changes of food in preparation, cooking and storage processes |
6 | Know and apply national and international food safety standards |
7 | To be able to apply business activities efficiently and effectively by using up-to-date information and communication technologies |