PROGRAMME LEARNING OUTCOMES |
KNOWLEDGE |
Aim |
Objectives |
(Described in terms of theoretical and factual knowledge) |
1 | 2 | 1 | 2 |
1 |
Have knowledge on theories, facts, concepts and principals of the field | X | X | X | X |
2 |
Have knowledge on legal regulations, professional standards, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field | X | X | X | X |
3 |
IHave essential knowledge on managing and organizing catering businesses. | X | X | X | X |
4 |
Know about the interaction between gastronomy, and culture and art. | X | X | X | X |
5 |
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances | X | X | X | X |
6 |
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served | X | X | X | X |
7 |
Know about the essential principals of domestic and world-wide cuisines | X | X | X | X |
SKILLS |
Aim |
Objectives |
(Described in terms of cognitive and practical skills) |
1 | 2 | 1 | 2 |
1 |
Carries out, evaluates and improves service processes properly | X | X | X | X |
2 |
Shows strategic approach | X | X | X | X |
3 |
Analytical approach to problems and produce solutions | X | X | X | X |
4 |
Prepares all kinds of food and drink, designs new products | X | X | X | X |
5 |
Makes kitchen organization | X | X | X | X |
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS |
Aim |
Objectives |
Autonomy & Responsibility |
1 | 2 | 1 | 2 |
1 |
Work as a team member and lead the team | X | X | X | X |
2 |
Takes responsibility for transforming knowledge and skills into products | X | X | X | X |
Learning to Learn |
1 | 2 | 1 | 2 |
1 |
Follow developments in the field | X | X | X | X |
2 |
Research and apply the most appropriate methods | X | X | X | X |
Communication & Social |
1 | 2 | 1 | 2 |
1 |
Explain his / her opinions and suggestions in written or oral form | X | X | X | X |
2 |
Communicates well with colleagues and other individuals | X | X | X | X |
3 |
Acts in accordance with ethics and social values | X | X | X | X |
Occupational and/or Vocational |
1 | 2 | 1 | 2 |
1 |
Be conscious about human rights, justice, cultural values, environment, occupational health and public health | X | X | X | X |