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	Analyze topics with professional knowledge in the field of cooking.		X
3	Produce solutions for complex problems in the field of cooking.		X
4	Develop strategic approaches on topics related with cooking.		X
5	Improve themselves continuously on topics related with cooking.		X
6	Comply with ethical and social values in the field of cooking.		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 cooking relevant legislation (laws, regulations, circulars, etc.), fundamental values and principles.			X
8	Possess knowledge about professions and business fields in cooking.			X
9	Develop positive attitude towards the acquired knowledge and skills in the field of cooking and lifelong learning, to be able to have social responsibility and spread it to the community.		X
10	Take responsibility in sector and contribute to professional development of subordinates, prone to teamwork and have leadership trait, have communicate with the people who collaborate.		X
11	Have foreign language level to be able to read- understand about the profession.		X
12	Evaluate in the fields of health, security and risk factor in the organization which s/he works.		X
13	Determinate and response to guest\\\'s concern, request and needs in the organization which s/he works		X
14	Competence in equipment in the field of cooking; practice acquired the knowledge and skills.		X