Open Education Faculty | Culinary Arts | Matrix of Program Outcomes&Field Qualifications

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

Field Qualifications	1	2	3	4	5	6	7	8	9	10	11	12	13	14
Competence in theoretical and practical knowledge about national and international cuisine culture, history and food and beverage management.	3	2	3	2	2	2	3	3	2	3	2	1	2	2
Predominate the using cooking methods in the field of cookery.	3	2	3	2	2	2	3	3	2	3	2	1	2	2
Carry on studies for sustainable Turkish Cuisine Culture.	2	2	1	1	2	3	1	3	3	1	0	0	1	2
Competence in hygiene and sanitation in the kitchen and food storage conditions.	1	2	2	3	2	3	3	2	1	1	0	3	2	2
Collaborate with sector, prepare projects in line with the demand.	3	1	3	2	3	1	0	2	2	1	1	1	0	1
Possess knowledge about cooking legal regulation, professional standards, rights and obligations of the ethical rules.	2	1	2	1	2	3	3	2	1	1	0	3	1	2
Use at least one foreign languages to be effective in the international arena.	2	1	1	0	3	1	0	2	2	1	3	1	0	1
Have knowledge to follow new technologies and use them effectively.	3	3	2	2	3	1	1	3	1	1	0	1	1	1
Use artistic talent in food preparation, cooking and service.	3	3	1	0	1	0	2	2	1	1	0	2	2	1
Collaborate with national and international educational institutions in the field of cookery.	3	1	2	2	3	3	1	2	3	3	2	0	0	2

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