Program Teaching Purposes and Program Teaching Outcomes
PROGRAM TEACHING OBJECTIVES
PÖA 1: To train professionals who are equipped with the necessary knowledge and skills in the field of Gastronomy and Culinary Arts, have high analytical thinking and communication skills, are disciplined, determined, researcher and innovative in their working lives.
PÖA 2: To train professionals who have the necessary equipment regarding Turkish and World culinary culture, know food safety and hygiene practices, and can apply the right cooking techniques with the right recipes.
PÖA 3: To train individuals who follow innovations in their field, have moral and ethical values, update the knowledge, skills and competencies they have acquired with a lifelong learning and sustainability perspective and improve themselves.
PÖA 4: To train qualified, successful and entrepreneurial professionals who have a research culture in academic terms and can show themselves on national and international platforms.
PROGRAM LEARNING OUTCOMES
1. Knowing and applying concepts, principles and theories in the fields of gastronomy and culinary arts, nutrition, food science and tourism.
2. Being informed about concepts, principles and facts in the fields of management, marketing, business, history, sociology and culture in the field of Gastronomy and Culinary Arts and evaluating them.
3. Knowing research methods in the field of gastronomy and culinary arts, being able to develop new food products within a scientific framework and being able to apply them with visual presentation techniques.
4. Being able to follow the basic values and principles of food legislation (laws, regulations, circulars, etc.), acting in accordance with them, being informed about professional standards, rights and obligations.
5. Knowing and applying national and international food safety, occupational safety, occupational health, hygiene control and management principles.
6. Knowing all processes from the purchasing stage to the presentation stage regarding food and beverage production and the problems that may arise in these processes, being able to examine and discuss these problems and being able to produce solutions to problems within a scientific framework with an analytical approach.
7. Know and apply management theories, cost analysis and control, menu planning and pricing to effectively manage your food and beverage business.
8. To be able to plan the physical environment related to the kitchen, to know, use and protect the equipment, tools and technologies.
9. To know the new trends, new approaches and service processes by examining the changes in the field of gastronomy.
10. To be able to use information and communication technologies, to be able to communicate effectively with subordinates and superiors in written and verbal form and to have presentation skills.
11. To take responsibility alone or with others in projects related to gastronomy and culinary arts, to be prone to teamwork and to have leadership qualities.
12. To know and apply Turkish and world cuisines, classical and modern production techniques.
13. To use basic English language skills in academic, social and professional life.