Program Outcomes

• Course Schedule
• Exam Schedule
• Curriculum
• Course Contents
• Program Outcomes
• Course & Program Outcomes Matrix
• TYYÇ & Program Outcomes Matrix

Program Educational Objective

Program Educational Objectives

1. Reflect their knowledge of gastronomy, food science, nutrition and tourism in their professional practice.
2. Apply classical and modern techniques of Turkish and world cuisines with an aesthetic and artistic understanding.
3. Take part in menu planning, cost control, production, presentation, service and management processes in food and beverage businesses.
4. Observe food safety, quality, occupational health and safety and environmental protection principles in their professional activities.
5. Adopt and apply the principles of sustainability in production and business processes.
6. Adapt to technological and digital developments, and produce innovative solutions to changing consumer expectations.
7. Communicate in at least one foreign language and interact professionally in national and international work environments.
8. Act in accordance with professional ethics, social responsibility and professionalism in their relationships with customers and employees.

Program Goals

1. Include interdisciplinary practices and projects in courses to support students in integrating knowledge of gastronomy, food science, nutrition and tourism.
2. Diversify classical and modern cooking techniques and aesthetic presentation practices to develop students’ knowledge and skills regarding Turkish and world cuisines.
3. Strengthen practical courses, internships and industry collaborations to develop students’ menu planning, cost control, production, presentation, service and management skills.
4. Ensure that food safety, quality, occupational health and safety and environmental protection principles are applied and assessed in practical courses and internship processes.
5. Carry out practices on local and seasonal product use, reduction of food waste and efficient use of resources to develop awareness of sustainability.
6. Carry out innovative product and process development projects to develop students’ technological and digital competencies and support them in producing solutions to changing consumer expectations.
7. Increase activities requiring the use of a foreign language, exchange programs and international internship opportunities to develop students’ professional foreign language skills and gain international experience.
8. Support students’ participation in case studies, teamwork and social contribution projects to develop their professional ethics, social responsibility and professional communication skills.

Program Outcomes

1. Explains national and international standards related to occupational safety, occupational health, environmental protection, food safety and quality control in its field.
2. Performs menu planning and food and beverage cost control and analysis using management and business functions.
3. Demonstrates aesthetic and artistic skills in work related to its field and performs sensory analysis of food products.
4. Explains practically the preparation, presentation and service techniques of food and beverages.
5. Demonstrates classical and modern kitchen applications and cooking methods.
6. Successfully manages the entire product life cycle, from the selection of raw materials to consumption, with knowledge of the properties and nutritional values of foods.
7. Prepares national and international recipes by comparing the differences and similarities of Turkish and world cuisines.
8. Produces solutions with an innovative perspective to meet changing consumer expectations.
9. Knows social norms and acts in accordance with professionalism principles in relationships with customers and employees in the workplace.
10. Communicates in writing and orally in at least one foreign language.
11. Has command of basic sustainability issues in its field.
12. Follows new technological and digital developments in the food and beverage field and adapts to them.
13. Knows the basic principles of nutrition.
14. Has command of the basic concepts of tourism.
15. Analyses food production and preservation processes using food science and technology knowledge, and designs and implements food production systems.

Information Package