PROGRAMME OUTCOMES
Programme Qualifications
| 1 |
Possesses fundamental, up-to-date, and applied knowledge related to the profession. |
| 2 |
Has knowledge of occupational health and safety, environmental awareness, and quality management processes. |
| 3 |
Follows current developments and practices related to the profession and uses them effectively. |
| 4 |
Effectively utilizes information technologies related to the profession (software, programs, animation tools, etc.). |
| 5 |
Has the ability to evaluate professional problems and issues independently through analytical and critical thinking and to propose appropriate solutions. |
| 6 |
Is able to present and express ideas effectively and clearly through written and oral communication at the level of knowledge and skills acquired. |
| 7 |
Assumes responsibility as a team member in solving complex and unforeseen problems encountered in professional practices related to the field. |
| 8 |
Has awareness of career management and lifelong learning. |
| 9 |
Possesses social, scientific, cultural, and ethical values in the processes of collecting, implementing, and disseminating data related to the field. |
| 10 |
Uses a foreign language to follow developments in the field and to communicate with colleagues. |
| 11 |
Explains the fundamental concepts related to the culinary profession and identifies the basic tools and equipment used in the kitchen. |
| 12 |
Classifies food and beverage groups used in the kitchen, prepares menu plans accordingly, and develops standard food and beverage recipes. |
| 13 |
Performs food preparation, cooking, garnishing, decoration, and presentation by applying appropriate cutting and cooking techniques. |
| 14 |
Exemplifies hierarchical structure, hygiene practices, and waste reduction applications in the kitchen. |
