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	Gather, resolve and interpret information about tourism guidance.			X
2	Analyse topics with professional knowledge in the field of gastronomy.				X
3	Produce solutions for complex problems in the field of gastronomy.			X
4	Develop strategic approaches on topics related with gastronomy.				X
5	Improve themselves continuously on topics related with gastronomy.			X
6	Comply with ethical and social values in the field of gastronomy.		X
7	Have sufficient knowledge and awareness of environmental protection issues, job security, worker health, social security rights, quality control and management; follow and act in accordance with gastronomy’s relevant legislation (laws, regulations, circulars, etc.), fundamental values and principles.		X
8	Possess knowledge about professions and business fields in gastronomy.				X
9	\nAssignment as participants in the projects, take responsibility appropriate for project objectives and conduct project in the field of gastronomy.				X
10	Develop positive attitude towards the acquired knowledge and skills in the field of gastronomy and lifelong learning, to be able to have social responsibility and spread it to the community.				X
11	Plan physical environment in the kitchen; identify, use and protect equipment, kits and new technologies		X
12	Take responsibility in sector and contribute to professional development of subortinates, prone to teamwork and have leadership trait, have communicate with the people who collaborate.			X
13	Use French terminology in the field of gastronomy; have English level to be able to read- understand about the profession.	X
14	Evaluate in the fields of health, security and risk factor in the organization which s/he works.	X
15	Determinate and response to guest\'s concern, request and needs in the organization which s/he works				X
16	Use information and communication technologies that required level of gastronomy.				X
17	Competence in equipment in the field of gastronomy and art; practice acquired the knowledge and skills.	X