GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR
Program Learning Outcomes
| PROGRAM LEARNING OUTCOME |
| KNOWLEDGE |
| Theoretical, Factual |
| - Based on master's qualifications, it develops, deepens and acquires original definitions that bring innovation to the field with the expertise of original thought and / or research in the field of Gastronomy and Culinary Arts. |
| - The interdisciplinary interaction that is associated with the field of gastronomy and culinary arts is revival; reaching original results by using knowledge that requires expertise in analyzing, synthesizing, and evaluating new and complex ideas. |
| - Has advanced knowledge of different research methods and techniques. |
| SKILLS |
| Cognitive, Practical |
| - It has the ability to produce new information using individual advanced research methods and techniques and the ability to evaluate and use new information with a systematic approach. |
| - It has the ability to develop new production models on the basis of problems and requirements in the field of Gastronomy and Culinary Arts and develops a new idea, method, design and / or practice that brings innovation to the field. |
| - Practice a known idea, method, design and / or practice in the field of Gastronomy and Culinary Arts; have the ability to research, understand, design, adapt and apply an original subject. |
| - It makes critical analysis, synthesis and evaluation of new and complex ideas. |
| - Provides consultancy services for the food and beverage sector, designs, writes and manages projects. |
| COMPETENCIES |
| Ability to work independently and take responsibility |
| - By applying a known idea, method, design and / or practice to a different field, it independently performs an original work and contributes to the progress in the area. |
| - Gastronomy and Culinary Arts area and conducting scientific studies closely related disciplines, and extend the frontiers of knowledge by publishing in the field. |
| - Gastronomy and Culinary Arts, and in environments where interdisciplinary issues need to be addressed. |
| Learning Competence |
| - Using advanced mental processes such as creative and critical thinking, problem solving and decision making, he / she develops new ideas and methods related to the field of Gastronomy and Culinary Arts and transfers them in professional / academic settings. |
| Communication and Social Competence |
| - It manages actions to examine, develop and, when necessary, change social relations and the norms that guide those relationships from a critical perspective. |
| - It is able to defend original opinions in the discussion of the subjects in the field with the experts and establishes an effective communication showing the competence in the field. |
| - Use a foreign language at least at European Language Portfolio C1 General Level to communicate and discuss advanced written, oral and visual communication. |
| Field-based Competence |
| - Can present her cultural values scientifically. |
| - It uses up-to-date developments and information on the field of gastronomy and culinary arts for the benefit of the people and society it serves. |
| - He chooses the right statistical methods for his work in the field of gastronomy and culinary arts; analyze and synthesize. |
| - Has the experience of working with other disciplines in gastronomy and culinary arts |
| - Gastronomy and Culinary Arts actively engages in functional decision-making by using strategic decision-making processes to solve problems related to the field. |