GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

Program Learning Outcomes
PROGRAM LEARNING OUTCOME
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Classified
List
KNOWLEDGE
Theoretical, Factual
- Has comprehensive, systematic and expert knowledge about the concepts, theories, principles, phenomena and paradigms in the field of Gastronomy and Culinary Arts and related disciplines (Tourism, Sociology, Psychology, Anthropology, Business, Food, Nutrition etc.) in order to think and research originally
- He has advanced knowledge about general and general research methods in the field of Gastronomy and Culinary Arts.
- He has knowledge about the new product development process in the field of Gastronomy and Culinary Arts and the trademark registration and marketing of the developed products.
- Has knowledge of national and international cuisine at the level of expertise.
SKILLS
Cognitive, Practical
- Gastronomy and Culinary Arts combines information, theories, models, and information in close disciplines with the field.
- Theories, models, etc. in the field of gastronomy and culinary arts and in close disciplines (Tourism, Sociology, Psychology, Anthropology, Business, Food, Nutrition, Statistics etc.). use and develop while conducting research or designing service processes.
- It analyzes the scientific knowledge, theories, methods and models in the fields of gastronomy and culinary arts and in close disciplines (tourism, sociology, psychology, anthropology, business, food, nutrition etc.) with a critical approach by analyzing and synthesizing the models and solves the problems by combining information from different fields.
- Design and conduct original research using appropriate research methods in relation to issues and problems related to the field of gastronomy and culinary arts, presenting the results in a clear and understandable way.
- It effectively performs the functions of planning, organizing, coordinating, directing and controlling related to the field of Gastronomy and Culinary Arts.
- Develops suggestions by analyzing the legislation related to the field of Gastronomy and Culinary Arts.
- Gastronomy and Culinary Arts make abstract and theoretical conclusions from the applications.
- It identifies, systematically and creatively resolves complex problems and develops alternative decisions about service organizations or service delivery processes in the field of gastronomy and culinary arts.
COMPETENCIES
Ability to work independently and take responsibility
- It works independently and effectively with others.
- Complex, unpredictable and new strategic approaches to the field of gastronomy and culinary arts are needed to manage or transform the service processes and businesses that need to be original and autonomous in the resolution of problems.
- Can self-criticize, manages self and time.
- It works as a team and project member, takes responsibility and directs the project, improves the professional knowledge and skills of people who work with them, evaluates their performance fairly and develops new methods to improve performance.
Learning Competence
- It updates and improves the knowledge, skills and competences related to the field of Gastronomy and Culinary Arts with the awareness of lifelong learning, under the supervision of an academic advisor, he conducts scientific studies on the field of Gastronomy and Culinary Arts.
Communication and Social Competence
- A foreign language communicates at least in writing and verbally at the European Language Portfolio B2 General Level.
- It communicates effectively and performs group work, recognizes and distinguishes different cultures, and communicates with these cultures.
Field-based Competence
- Responsibility for Gastronomy and Culinary Arts is fulfilled within the framework of ethical principles and legal regulations, taking into account human health, social and natural environment when performing work, observing fundamental rights and freedoms, being sensitive to differences between people and cultures, tolerance and respect.