Akademik Dersler - Program Çıktı İlişkisi

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

No	Program Qualifications	level of Contribution
		0	1	2	3
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.