Aşçılık

PROGRAMME OUTCOMES

Programme Qualifications

1) To be able to use advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field of cookery,
2) To be able to apply the artistic knowledge and skills required in the field of cookery in a professional manner
3) To be able to realise the best practices in occupational health and safety, food hygiene and safety and general business practice in the field of food and beverage production by taking responsibility in each unit
4) Makes and applies menu planning in the field of food and beverage production
5) To be able to evaluate the visual, flavour and nutritional elements related to food and beverage production and presentation
6) To know the effects of cookery on culture and society and to be able to make evaluations about it
7) To have visual thinking skills and to be able to transfer visual concepts effectively
8) To be able to take responsibility individually and as a group member to solve complex and unforeseen problems encountered in practice in the field of cookery
9) To be able to initiate projects related to the field of cookery, to be able to plan and manage activities for the development of employees under his/her responsibility within the framework of a project, and to be able to lead his/her team
10) To be able to evaluate the knowledge and skills acquired in the field of cookery with a critical approach, to be able to identify learning needs and to be able to direct learning
11) To be able to inform the relevant people and institutions about the issues related to cookery; to be able to effectively convey their thoughts and suggestions for solutions to problems in written and verbally
12) To be able to share his/her thoughts and suggestions for solutions to problems with experts and non-experts by supporting them with quantitative and qualitative data
13) To be able to follow the developments related to cookery in international platforms and communicate with colleagues using at least one foreign language
14) To be able to use technological tools related to cookery profession effectively
15) To have ethical values related to the profession of cookery.