| GASTRONOMY AND CULINARY ARTS | |||||
|---|---|---|---|---|---|
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
PURPOSE OF THE PROGRAM
PEO 1: To create a graduate profile equipped with the fundamental knowledge and skills required in the field of Gastronomy and Culinary Arts, possessing both the theoretical and practical competencies demanded by the industry.
PEO 2: To educate individuals with strong communication and analytical thinking skills who can communicate effectively in different cultural contexts and think critically.
PEO 3: To support the career development of professionals who are conscious of food safety and hygiene, capable of transferring this knowledge into practice, and who uphold ethical values and professional responsibility.
PEO 4: To train chefs with extensive knowledge of Turkish and world culinary cultures who understand different cuisines and can prepare creative and innovative dishes based on this knowledge.
PEO 5: To cultivate graduates who closely follow developments in the field, adhere to lifelong learning and sustainability principles, and continuously renew and improve themselves.
PEO 6: To provide a foundation for professionals with academic research competence, capable of making an impact at national and international levels, and possessing an innovative and entrepreneurial spirit.
PEO 7: To educate experts who can apply proper cooking techniques and recipes, produce creative solutions, and demonstrate their professional knowledge through practical applications.
PEO 8: To develop a graduate profile that is disciplined, determined, possesses professional work ethics, is compatible with teamwork, and has strong leadership skills in professional life.
PEO 2: To educate individuals with strong communication and analytical thinking skills who can communicate effectively in different cultural contexts and think critically.
PEO 3: To support the career development of professionals who are conscious of food safety and hygiene, capable of transferring this knowledge into practice, and who uphold ethical values and professional responsibility.
PEO 4: To train chefs with extensive knowledge of Turkish and world culinary cultures who understand different cuisines and can prepare creative and innovative dishes based on this knowledge.
PEO 5: To cultivate graduates who closely follow developments in the field, adhere to lifelong learning and sustainability principles, and continuously renew and improve themselves.
PEO 6: To provide a foundation for professionals with academic research competence, capable of making an impact at national and international levels, and possessing an innovative and entrepreneurial spirit.
PEO 7: To educate experts who can apply proper cooking techniques and recipes, produce creative solutions, and demonstrate their professional knowledge through practical applications.
PEO 8: To develop a graduate profile that is disciplined, determined, possesses professional work ethics, is compatible with teamwork, and has strong leadership skills in professional life.