Akademik Dersler - İçerik

0 : Does not support 1 : Low-level support 2 : Mid-level support 3 : Top level support

No	Program Outcomes	level of Contribution
		0	1	2	3
1	Possesses B2 level reading, comprehension, speaking, and writing skills in English according to the European Language Portfolio Global Scale.		X
2	Has basic reading, comprehension, speaking, and writing skills in a foreign language.		X
3	Possesses the knowledge level required to follow and effectively use new technologies related to their field.			X
4	Can conduct research and development activities, and write projects using theoretical and practical experience gained in their field.		X
5	Is inclined towards teamwork and has the ability to communicate effectively with collaborators.			X
6	Possesses theoretical knowledge and practical skills related to Turkish and world cuisines.		X
7	Has theoretical knowledge and practical skills in food and beverage management.		X
8	Has knowledge about national and international legal regulations, professional standards, occupational health and safety, and ethical rules in the field of gastronomy.		X
9	Maintains lifelong personal and professional development using knowledge and skills acquired in gastronomy.			X
10	Can plan the physical environment of the kitchen and use equipment, tools, and technologies effectively.				X
11	Can develop new products based on knowledge of the basic properties and nutritional values of foods, and manage all processes from raw material selection to service.				X
12	Is knowledgeable about hygiene, sanitation, and storage conditions of food.		X
13	Possesses knowledge and skills related to food and nutrition.		X
14	Has knowledge about the processes of purchasing, receiving, storing, producing, and selling food.		X
15	Can effectively use information technologies related to their field.			X
16	Has knowledge about the basic phenomena, concepts, and principles in gastronomy and tourism.			X
17	Gives importance to environmental, social, and economic sustainability approaches in their professional life.			X
18	Has knowledge about accounting topics related to their field.		X
19	Possesses knowledge and practical skills in managerial and operational processes in gastronomy and tourism.		X
20	Can plan and develop menus for food and beverage businesses.			X
21	Has knowledge about marketing processes and activities in the field of gastronomy.		X
22	Can develop new and creative products, conduct sensory evaluations, and standardize them.				X
23	Possesses theoretical knowledge and practical skills related to art, aesthetics, and design in their field.				X
24	Follows mass communication tools related to their field and can produce content.		X
25	Has knowledge of the history and culture of gastronomy.		X
26	Possesses knowledge about the history, culture, production, and service of national and international beverages.		X
27	Is knowledgeable about new trends and movements in gastronomy and nutrition.		X
28	Offers open and innovative solutions in line with marketing principles and consumer expectations.	X
29	Possesses knowledge and practical skills in managerial and operational processes in gastronomy and tourism.	X
30	Can conduct research, report findings, and prepare projects in their field.		X
31	Acquires the knowledge and skills necessary for personal and professional development.			X