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16020 GASTRONOMY AND CULINARY ARTS (TURKISH) - |
LEVEL: Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle |
Aim |
1 | It aims to train successful and leading chefs, managers and experts in the field who know all the subtleties of Turkish and World culinary arts in the best way, have artistic sensitivity, can compete nationally and internationally. |
2 | To contribute to the increase in the number of qualified and educated staff, which is lacking in the accommodation and food and beverage sectors, as well as to train chefs who are candidates to become kitchen chefs and managers in the food and beverage sector and can present examples from national and international cuisines. |
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Objectives |
1 | As the Department of Gastronomy and Culinary Arts, our primary goal is to be successful, enlightened, see change and development as an indispensable element of his life, reflect while doing, make a difference with what he reflects, be able to solve problems, a complete professional in teamwork, acting with a leadership spirit, to the knowledge and philosophy of his work. To train qualified chefs and managers who make success an indispensable element of their life with their creative and original thinking and professional competencies, who are judges, sensitive to the society and its environment. |
2 | It has been prepared in a way that will increase the analytical thinking and communication skills of our students and encourage them to be creative and researcher in a way that will enable our students to be trained as executive candidates who produce knowledge and are equipped with the skills and ability to develop and apply this knowledge. |
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