|
|
| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
|
|
1)
|
PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts.
|
|
2)
|
PO4: Explains the historical development and diversity of Turkish and world culinary cultures.
|
|
3)
|
POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life.
|
| Skills
(Describe as Cognitive and/or Practical Skills.)
|
|
4)
|
PO2: Conducts kitchen management and operations independently.
|
|
5)
|
POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level.
|
|
6)
|
POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations.
|
|
7)
|
POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts.
|
|
8)
|
POÇ 10: Uses information and communication technologies, software and tools 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)
|
PO 5: Provides leadership and takes responsibility in teamwork.
|
|
10)
|
POÇ 6: Applies food safety, hygiene and sanitation rules.
|
|
11)
|
POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas.
|
