|
Institutional Program Learning Outcomes1 |
Qualifications2 |
||
|
Knowledge |
Skills |
Competence |
|
|
1- Knows, interprets, and applies national and international standards related to occupational safety, worker health, environmental protection, food safety, and quality control in the field. |
X |
X |
X |
|
2- Manages menu planning, cost control, and financial analysis processes in food and beverage establishments by using management functions. |
X |
X |
|
|
3- Uses an aesthetic and artistic perspective in professional practice and conducts sensory analyses of food products. |
X |
X |
|
|
4- Applies preparation, cooking, presentation, and service techniques for food and beverages. |
|
X |
|
|
5- Knows, applies, and improves classical and modern culinary practices and cooking methods. |
X |
X |
|
|
6- Effectively manages the product life cycle from raw material to consumption by considering the characteristics and nutritional values of foods. |
X |
X |
|
|
7- Compares Turkish and world cuisines and prepares and applies recipes specific to different culinary cultures. |
X |
X |
|
|
8- Produces innovative solutions to changing consumer expectations and develops original products and services. |
|
X |
X |
|
9- Conducts research in the field of gastronomy, analyzes scientific data, and develops projects/reports. |
X |
X |
|
|
10- Effectively uses information and communication technologies, software, photography, and videography techniques related to gastronomy. |
|
X |
|
|
11- Acts consciously and develops solutions regarding sustainable kitchen practices and environmentally friendly production and consumption processes. |
X |
X |
X |
|
12- Demonstrates teamwork, leadership, entrepreneurship, and organizational skills, and assumes managerial responsibilities in professional kitchens and businesses. |
|
|
X |
|
13- Communicates effectively with colleagues and guests and behaves professionally in interactions with different cultures. |
|
|
X |
|
14- Values ethical principles in professional and social life and acts in accordance with food ethics and legal regulations. |
X |
|
X |
