Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

About the Programme

Key Learning Outcomes

  1. PO1Have knowledge on theories, facts, concepts and principals of the field
  2. PO2Have knowledge on legal regulations, professional standards, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
  3. PO3Have essential knowledge on managing and organizing catering businesses.
  4. PO4Know about the interaction between gastronomy, and culture and art.
  5. PO5Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
  6. PO6Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
  7. PO7Know about the essential principals of domestic and world-wide cuisines
  8. PO8Can 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.
  9. PO9Can adopt strategic approaches with regard to the field, including approaching to the problems which may have effects on the service provided, and problem solving
  10. PO10Can plan the physical environment; know, use, and maintain and preserve the tools and technology required
  11. PO11Can 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
  12. PO12Can take precautions for, and control the food hygiene and safety, in the environments they work and take the responsibility of; conduct quality control processes.
  13. PO13Can take advantage of the knowledge they acquired, on essential culture and art, while performing their job
  14. PO14Can organize the cookeries and catering events
  15. PO15Can serve as a team member, lead a team; conduct top studies, with regard to the field, independently
  16. PO16Can 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
  17. PO17Can follow the up-to-date developments concerning the field and their job; seek for and implement the optimum production/service methods
  18. PO18Can update their knowledge, and improve their skills and competences concerning the field, being aware of the inevitability of life-long learning
  19. PO19Can communicate their thoughts, and solutions to problems, both verbally and written; inform relevant individuals and organizations
  20. PO20Can communicate well with the other individuals and colleagues; behave their best, considering ethics of their field, and the social values
  21. PO21Can design projects, attend to discussions, prepare reports, attend and contribute to both national and international events
  22. PO22Can express themselves by their history, culture and art knowledge
  23. PO23Can 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.