Information Package
baskent.edu.tr

Program of Culinary Arts

About the Programme

Key Learning Outcomes

  1. PO1Demonstrates basic reading, comprehension, speaking and writing skills in the English language
  2. PO2Knows the basic concepts, theories and new trends related to the culinary profession.
  3. PO3Uses information and communication technologies and software related to the culinary field.
  4. PO4Transfers the knowledge he/she has at the level of basic skills through written and verbal communication; communicates effectively with guests and collaborators.
  5. PO5Ability to withstand workload, cope with stress, work under pressure, crisis management and first aid knowledge and skills.
  6. PO6Develops basic solution suggestions to problems by following the basic developments related to cookery.
  7. PO7Has basic knowledge of legal regulations, professional standards and ethical principles related to cooking.
  8. PO8Knows business processes and organizes the team. Can work in a team and independently.
  9. PO9With the awareness of lifelong learning, it develops its knowledge, skills and competencies, and pays attention to the personal care, hygiene, clothing and appearance required by the culinary profession.
  10. PO10It is aware of the United Nations Sustainable Development Goals [GOAL 1: No Poverty GOAL 2: Zero Hunger GOAL 3: Good Health and Well-being GOAL 4: Quality Education GOAL 5: Gender Equality GOAL 6: Clean Water and Sanitation GOAL 7: Affordable and Clean Energy GOAL 8: Decent Work and Economic Growth GOAL 9: Industry, Innovation and Infrastructure GOAL 10: Reduced Inequality GOAL 11: Sustainable Cities and Communities GOAL 12: Responsible Consumption and Production GOAL 13: Climate Action GOAL 14: Life Below Water GOAL 15: Life on Land GOAL 16: Peace and Justice Strong Institutions GOAL 17: Partnerships to achieve the Goal]
  11. PO11Gain knowledge of various subjects such as menu planning, cooking methods, presentation and service, material supply and stock practices. Knows and applies food safety and quality management systems.
  12. PO12Uses and maintains the necessary tools and equipment for food production in Turkish and World cuisines.