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Key Learning Outcomes
- Have knowledge on theories, facts, concepts and principals of the field
- Have knowledge on legal regulations, professional standards, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
- Have essential knowledge on managing and organizing catering businesses.
- Know about the interaction between gastronomy, and culture and art.
- Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
- Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
- Know about the essential principals of domestic and world-wide cuisines
- Can carry out, analyse and improve the service procedures with regard to the field, as per the customer needs and demands, and pleasing and satisfying the customer.
- Can adopt strategic approaches with regard to the field, including approaching to the problems which may have effects on the service provided, and problem solving
- Can plan the physical environment; know, use, and maintain and preserve the tools and technology required
- Can prepare any kind of food or beverage, using sanitary, hygienic and nutritious ingredients, and present those; create different tastes; prepare menus considering different nutritive requirements
- Can take precautions for, and control the food hygiene and safety, in the environments they work and take the responsibility of; conduct quality control processes.
- Can take advantage of the knowledge they acquired, on essential culture and art, while performing their job
- Can organize the cookeries and catering events
- Can serve as a team member, lead a team; conduct top studies, with regard to the field, independently
- Can follow the developments and practices in the field; take responsibility through the period of turning their knowledge and skills into value added ideas/approaches/technologies/products
- Can follow the up-to-date developments concerning the field and their job; seek for and implement the optimum production/service methods
- Can update their knowledge, and improve their skills and competences concerning the field, being aware of the inevitability of life-long learning
- Can communicate their thoughts, and solutions to problems, both verbally and written; inform relevant individuals and organizations
- Can communicate well with the other individuals and colleagues; behave their best, considering ethics of their field, and the social values
- Can design projects, attend to discussions, prepare reports, attend and contribute to both national and international events
- Can express themselves by their history, culture and art knowledge
- Can carry out the activities concerning the field, believing in the fact that social benefits are universal; and with the awareness acquired, on the importance of social justice, culture and nature of quality, conserving cultural values and preserving the environment, and occupational health and safety.
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