Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Program Qualifications / Outcomes

Classified

1 - Knowledge

Theoretical - Conceptual

1) Define / explain general concepts in culinary profession.

2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.

3) Have knowledge about regulations, professional standards and practices in the field of culinary.

4) Dominates the terminology of food and beverage.

2 - Skills

Cognitive - Practical

1) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.

2) Organize all kinds of organizations in the field of culinary.

3 - Competences

Communication and Social Competence

1) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.

2) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.

3) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.

Learning Competence

1) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.

2) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Field Specific Competence

1) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.

2) Follow current developments in the field and profession.

Competence to Work Independently and Take Responsibility

1) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.

2) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.

Program Kazanımları Program Düzeyi

Program Outcomes	TR-NQF-HE 5 (Associate) Level Descriptors	TR-NQF-HE Main Field Descriptors 81 - Personal services

1 - Knowledge
Theoretical - Conceptual
1) Define / explain general concepts in culinary profession. 2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. 3) Have knowledge about regulations, professional standards and practices in the field of culinary. 4) Dominates the terminology of food and beverage.	1) Possess theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resource on basic level based on qualifications gained at secondary education level.
2 - Skills
Cognitive - Practical
1) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. 2) Organize all kinds of organizations in the field of culinary.	1) Gain the skills to use basic level theoretical and practical knowledge acquired within the field in the same field of a higher education level or in a field of same level. 2) Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field.
3 - Competences
Communication and Social Competence
1) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. 2) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. 3) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	1) Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication. 2) Share the ideas and solution proposals to problems about issues within the field with professionals and non-professionals. 3) Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio A2 General Level. 4) Use informatics and communication technologies with at least a minimum level of European Computer Driving License Basic Level software knowledge.
Learning Competence
1) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. 2) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	1) Evaluate the acquired knowledge and skills at basic level within the field with a critical approach, determine and respond to learning needs. 2) Direct the education received to a higher education level in the same field or to an occupation in the same level. 3) Gain awareness of lifelong learning.
Field Specific Competence
1) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. 2) Follow current developments in the field and profession.	1) Possess social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. 2) Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security.
Competence to Work Independently and Take Responsibility
1) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. 2) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	1) Conduct studies at basic level within the field independently. 2) Take responsibility as a team member in order to solve unexpected complex problems faced in the implementations within the field. 3) Conduct activities towards the development of subordinates within a project.

Conjoined

1) Define / explain general concepts in culinary profession.

2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.

3) Have knowledge about regulations, professional standards and practices in the field of culinary.

4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.

5) Dominates the terminology of food and beverage.

6) Organize all kinds of organizations in the field of culinary.

7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.

8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.

9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.

10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.

11) Follow current developments in the field and profession.

12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.

13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.

14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.

15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.