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