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Program Outcomes
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Level of Contribution
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1
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2
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3
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a
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Defines the basic concepts and fundamentals related to food and beverage sector
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b
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Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession
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c
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Recognizes and uses the physical environment, tools and technologies related to the field
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d
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Has ability to communicate on a foreign language related to the field
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e
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Takes part in food production, food hygiene, quality and service
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f
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Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.
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g
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Has a powerful communication, adapts to the team spirit
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X
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h
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Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques
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i
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Learns the tourism industry
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j
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With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.
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X
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k
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He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.
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X
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l
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Knows the application of cookery.
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m
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In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided
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