Anadolu Info Package Anadolu Info Package
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Profile of the Programme Specific Admission Requirements Qualification Requirements and Regulations Recognition of Prior Learning Educational Staff Programme Director & ECTS Coord. Field Qualifications Key Learning Outcomes Course Structure Diagram with Credits Matrix of Program Outcomes&Field Qualifications Matrix of Course& Program Qualifications Examination Regulations, Assessment and Grading Graduation Requirements Access to Further Studies Occupational Profiles of Graduates
  • Graduate School
  • Department of Gastronomy and Culinary Arts
  • Program in Gastronomy and 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 Qualifications1345678910
Have comprehensive knowledge in the field312231222
Have the ability of transferring the information about the field to the employees and team workers231111111
Have the ability of interpreting, analyzing, identifying the problems and suggesting solutions by means of using the information about the field in his/her behaviors, practice and decisions.332333322
Identify the goals and objectives for the institution/organization132133322
Evaluate acquired knowledge and skills critically321212222
Show understanding of necessity of continuous learning212232222
Transfer the knowledge and skills related to his or her field to relevant people in written and oral ways.332223332
Communicate effectively with associates in the field.132223332
Possess respect to institutional and social ethical values.121113111
Do study and reseach in the field.323233322
Take responsibility in accordance with goals of the project as the conductor or participant.122223211
Use computer software, IT and CT technologies at the level of ECDL-A \"European Computer Driving Licence Advanced Level\" at least.002100100
Follow the information in the field and communicate with colleagues in a foreign language (“European Language Portfolio Global Scale”, Level B1)112111100
Analyze and maintain relationships of the organization/institution with associates effectively031112131
Have the ability of encouraging innovation000122200
Think critically about organization/institution110100100
Evaluates the earned tourism knowledge and skills with a critical viewpoint.311111111
Possess responsibility as a group member for the unpredicted implementation problems.121113211
Competence in analysing and interpreting tourism knowledge earned from the field. 313221322
Competence in using the earned tourism management knowledge from the field of business and administration in decisions, attitudes and behaviours. 332333322
Competence in synthesis of learned tourism knowledge by research and representing it to the others. 332223332
Competence in exercising the duties and responsibilities.010003000
Participates the programs according to the learning need. 112122000
Possess respect to universality of social benefits, social justice, quality and cultural values, preservation of environment and workplace health and security. 000000033
Possess an positive attitude about change and innovation.000122200
Possess basic tourism knowledge in the field.211211221

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