Gastronomy and Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

UEC380

Ders İsmi:

Corporate identity

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Laboratory	ECTS
2	0	0	4

Language of instruction:

Turkish

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Üniversite Seçmeli

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Course Coordinator :

Öğr.Gör. DİLEK SAKA

Course Lecturer(s):

Öğr.Gör. DİLEK SAKA

Course Assistants:

Course Objectives:
Course Content:

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Week

Subject

Related Preparation

Course Notes / Textbooks:
References:

Ders Öğrenme Kazanımları
Program Outcomes
1) To gain advanced knowledge in English to communicate fluently in the Gastronomy and Culinary Arts field.
2) To gain awareness of responsibility for public health care in the field of gastronomy and culinary arts field.
3) To have detailed technical knowledge about food and beverage production, design and presentation in the field of gastronomy and culinary arts.
4) To gain knowledge of gastronomy and culinary arts applications in Turkish cuisine and World cuisines and appreciate the importance of being genuine.
5) To have adequate knowledge to adapt the developments and changes the field of gastronomy and culinary arts field.
6) To have a command of the management level of businesses where gastronomy and culinary arts are applied
7) To know marketing techniques and methods for gastronomy and culinary arts products and services.
8) Gaining an international perspective to apply the knowledge gained in the field of gastronomy and culinary arts worldwide.
9) Gaining the technical infrastructure to carry out data collection, processing and information generation processes by conducting research in the field of gastronomy and culinary arts.

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To gain advanced knowledge in English to communicate fluently in the Gastronomy and Culinary Arts field.
2)	To gain awareness of responsibility for public health care in the field of gastronomy and culinary arts field.
3)	To have detailed technical knowledge about food and beverage production, design and presentation in the field of gastronomy and culinary arts.
4)	To gain knowledge of gastronomy and culinary arts applications in Turkish cuisine and World cuisines and appreciate the importance of being genuine.
5)	To have adequate knowledge to adapt the developments and changes the field of gastronomy and culinary arts field.
6)	To have a command of the management level of businesses where gastronomy and culinary arts are applied
7)	To know marketing techniques and methods for gastronomy and culinary arts products and services.
8)	Gaining an international perspective to apply the knowledge gained in the field of gastronomy and culinary arts worldwide.
9)	Gaining the technical infrastructure to carry out data collection, processing and information generation processes by conducting research in the field of gastronomy and culinary arts.