GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR
Program Learning Outcomes
| PROGRAM LEARNING OUTCOME |
| KNOWLEDGE |
| Theoretical, Factual |
| - He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements. |
| - He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts. |
| - He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy. |
| - He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills. |
| - He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors. |
| - He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts. |
| - He/She knows general information about the basic concepts, theories, principles and fact in field of Business and Economy. |
| - He/She has comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; he/she comprehends importance of Gastronomy and Culinary Arts for tourism industry. |
| - He/She plans and performs organizations of hospitality industry. |
| - He/She knows and performs national and international food safety and hygiene standards. |
| - He/She knows and implements about national and international cuisine. |
| - He/She knows and implements food and beverage cost analysis, control, menu planning and pricing. |
| - He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase. |
| - He/She knows and applies national and international laws, occupational standards and principles of worker health and safety. |
| - He/She has knowledge about modern and traditional production techniques in the field of food and beverage. |
| - He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field. |
| - He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process. |
| - He/She evaluates nutrient and food in the terms of history, geography, culture and nourishment science. |
| SKILLS |
| Cognitive, Practical |
| - He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements. |
| - He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts. |
| - He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy. |
| - He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills. |
| - He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors. |
| - He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts. |
| - He/She knows general information about the basic concepts, theories, principles and fact in field of Business and Economy. |
| - He/She has comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; he/she comprehends importance of Gastronomy and Culinary Arts for tourism industry. |
| - He/She plans and performs organizations of hospitality industry. |
| - He/She knows and performs national and international food safety and hygiene standards. |
| - He/She knows and implements about national and international cuisine. |
| - He/She knows and implements food and beverage cost analysis, control, menu planning and pricing. |
| - He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase. |
| - He/She knows and applies national and international laws, occupational standards and principles of worker health and safety. |
| - He/She has knowledge about modern and traditional production techniques in the field of food and beverage. |
| - He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field. |
| - He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process. |
| - He/She evaluates nutrient and food in the terms of history, geography, culture and nourishment science. |
| COMPETENCIES |
| Ability to work independently and take responsibility |
| - He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements. |
| - He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts. |
| - He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills. |
| - He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy. |
| - He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills. |
| - He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts. |
| - He/She plans and performs organizations of hospitality industry. |
| - He/She knows and performs national and international food safety and hygiene standards. |
| - He/She knows and implements about national and international cuisine. |
| - He/She knows and implements food and beverage cost analysis, control, menu planning and pricing. |
| - He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase. |
| - He/She knows and applies national and international laws, occupational standards and principles of worker health and safety. |
| - He/She has knowledge about modern and traditional production techniques in the field of food and beverage. |
| - He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field. |
| - He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process. |
| Learning Competence |
| - He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements. |
| - He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts. |
| - He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills. |
| - He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy. |
| - He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills. |
| - He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts. |
| - He/She plans and performs organizations of hospitality industry. |
| - He/She knows and performs national and international food safety and hygiene standards. |
| - He/She knows and implements about national and international cuisine. |
| - He/She knows and implements food and beverage cost analysis, control, menu planning and pricing. |
| - He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase. |
| - He/She knows and applies national and international laws, occupational standards and principles of worker health and safety. |
| - He/She has knowledge about modern and traditional production techniques in the field of food and beverage. |
| - He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field. |
| - He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process. |
| Communication and Social Competence |
| - He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements. |
| - He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts. |
| - He/She has ability to read, understand, speak and write at least in level of European Language Portfolio B2 in a second foreign language. |
| - He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills. |
| - He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy. |
| - He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills. |
| - He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors. |
| - He/She plans and performs organizations of hospitality industry. |
| - He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase. |
| - He/She knows and applies national and international laws, occupational standards and principles of worker health and safety. |
| - He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field. |
| - He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process. |
| Field-based Competence |
| - He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements. |
| - He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts. |
| - He/She has ability to read, understand, speak and write at least in level of European Language Portfolio B2 in a second foreign language. |
| - He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills. |
| - He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy. |
| - He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills. |
| - He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors. |
| - He/She plans and performs organizations of hospitality industry. |
| - He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase. |
| - He/She knows and applies national and international laws, occupational standards and principles of worker health and safety. |
| - He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field. |
| - He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process. |