|
PY1
|
Collects, analyzes, and interprets information related to their field. |
|
|
|
|
|
PY2
|
Performs analysis based on professional knowledge in their field. |
|
|
|
|
|
PY3
|
Produce solutions for complex problems in the field of cooking. |
|
|
|
|
|
PY4
|
Develops a strategic approach to subjects within their field. |
|
|
|
|
|
PY5
|
Improve themselves continuously on topics related with cooking. |
|
|
|
|
|
PY6
|
Acts in accordance with the ethical and social values of their field. |
|
|
|
|
|
PY7
|
The student will be able to follow the basic values and principles of legislation related to culinary arts and act in accordance with them; and will possess sufficient knowledge and awareness regarding occupational safety, worker health, social security rights, quality control and management, and environmental protection. |
|
|
|
|
|
PY8
|
Possess knowledge about professions and business fields in cooking. |
|
|
|
|
|
PY9
|
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. |
|
|
|
|
|
PY10
|
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. |
|
|
|
|
|
PY11
|
Have foreign language level to be able to read- understand about the profession. |
|
|
|
|
|
PY12
|
Evaluate in the fields of health, security and risk factor in the organization which s/he works. |
|
|
|
|
|
PY13
|
The individual can identify and respond to the interests, requests, and needs of the guests within their institution. |
|
|
|
|
|
PY14
|
The student is able to apply the knowledge and skills acquired by possessing sufficient competence in the field of culinary arts. |
|
|
|
|