GASTRONOMY AND CULINARY ARTS MASTER'S PROGRAM (WITH THESIS)
Master TR-NQF-HE: Level 7 QF-EHEA: Second Cycle EQF-LLL: Level 7

PROGRAM QUALIFICATION

Knowledge (Described as Theoritical and/or Factual Knowledge.)
1) She/He has comprehensive, systematic and expert knowledge about concepts, theories, principles, facts and paradigms in her field and related disciplines in order to be able to think and do research.
2) She/He has detailed information on internal and external environmental factors, service delivery processes and operations, organizational management, policies and strategies of the organizations in her field.
Skills (Describe as Cognitive and/or Practical Skills.)
3) It establishes relationships between the field and information, theories and models in related disciplines and combines information.
4) Knowledge, theories, models, etc. in the field and related disciplines. uses and develops when conducting research or designing and managing service processes.
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.)
5) Knowledge, theories, models, etc. in the field and related disciplines. uses and develops when conducting research or designing and managing service processes.
6) Works effectively with others and independently.
7) She/He learns by herself to increase her professional knowledge, skills and competence.
8) Uses the information and communication technologies and software required by the field at the level of expertise.