Information Package
baskent.edu.tr

Master's of Gastronomy and Culinary Arts without Thesis

About the Programme

Key Learning Outcomes

  1. PO1Has knowledge about the theories, facts, concepts and principles related to the field.
  2. PO2Has the basic knowledge of business management and organizations.
  3. PO3Recognizes the interactions of gastronomy with culture and art.
  4. PO4Knows the physical, chemical and microbiological properties of raw, auxiliary and finished foodstuffs.
  5. PO5Has a command of the processes during the preparation of food and beverages.
  6. PO6Knows the basic principles of the country and certain cuisines of the world.
  7. PO7Fulfills, evaluates and improves the service processes related to the field in line with the customer needs and requests and in a way to satisfy the customer.
  8. PO8Show a strategic approach to the issues in his field, approach analytically to problems that will affect the service process and produce solutions.
  9. PO9Can plan the physical environment related to the field, recognize, use and maintain tools and technologies.
  10. PO10Prepare and present all kinds of foods and beverages and design new products using healthy, hygienic and nutritious materials; can prepare a menu according to different nutrition styles.
  11. PO11Take and control the necessary precautions in terms of food and work safety in the areas where he / she works and under his / her responsibility; can do quality control.
  12. PO12Can evaluate his / her knowledge about culture and fine arts while performing his / her profession.
  13. PO13Makes the kitchen organization; Manages the catering activities.
  14. PO14Works as a team member and can lead his team. Can independently conduct an advanced study in his field.
  15. PO15Takes responsibility for the transformation of knowledge and skills into thinking / approach / technology / product with high added value.
  16. PO16Follows the developments and applications related to the field; researches and applies the most appropriate production / service methods.
  17. PO17It constantly updates and improves its knowledge, skills and competencies in its field with the awareness of lifelong learning.
  18. PO18Can convey his / her thoughts and solutions to problems in written and verbal form; can inform the relevant people and institutions.
  19. PO19Communicates well with other individuals and colleagues in the environments he / she is in; behaves in accordance with ethical and social values ??in their field.
  20. PO20Can prepare projects on subjects related to the field; participate in discussions, prepare reports; It can participate in national and international events with its field.
  21. PO21Has the knowledge of sociology, history, general culture and art at a level that will contribute to his personal development and express himself in the environments he is present.
  22. PO22It carries out its activities in its field in line with its awareness of the universality of social rights, social justice, quality culture and protection of cultural values, environmental protection, occupational health and safety.1. Has knowledge about the theories, facts, concepts and principles related to the field.