Gastronomy and Culinary Arts (Master) (with Thesis) Preview
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

Program Qualifications / Outcomes

Classified

1 - Knowledge

Theoretical - Conceptual

1) Follows current developments in the field of gastronomy.

2) Analyse data with basic statistical applications.

3) To be able to scan sources, to know the process of scientific research and to know ethical violations.

2 - Skills

Cognitive - Practical

1) Knows and applies innovative gastronomy practices.

2) Knows the reactions that occur during the cooking process.

3 - Competences

Communication and Social Competence

Learning Competence

1) Researches Anatolian cuisine and ethnic cuisines with scientific methods.

Field Specific Competence

1) Has competence and sufficient equipment in the field of gastronomy.

Competence to Work Independently and Take Responsibility

Program Kazanımları Program Düzeyi

Program Outcomes	TR-NQF-HE 7 (Master) Level Descriptors

1 - Knowledge
Theoretical - Conceptual
1) Follows current developments in the field of gastronomy. 2) Analyse data with basic statistical applications. 3) To be able to scan sources, to know the process of scientific research and to know ethical violations.	1) Develop and deepen knowledge in the same or in a different field to the proficiency level based on Bachelor level qualifications. 2) Conceive the interdisciplinary interaction which the field is related with.
2 - Skills
Cognitive - Practical
1) Knows and applies innovative gastronomy practices. 2) Knows the reactions that occur during the cooking process.	1) Conceive the interdisciplinary interaction which the field is related with. 2) Interpret the knowledge about the field by integrating the information gathered from different disciplines and formulate new knowledge. 3) Solve the problem faced related to the field by using research methods.
3 - Competences
Communication and Social Competence
	1) Communicate current developments and studies within the field to both professional and non-professional groups systematically using written, oral and visual techniques by supporting with quantitative and qualitative data. 2) Investigate, improve social connections and their conducting norms with a critical view and act to change them when necessary 3) Communicate with peers by using a foreign language at least at a level of European Language Portfolio B2 General Level. 4) Use advanced informatics and communication technology skills with software knowledge required by the field.
Learning Competence
1) Researches Anatolian cuisine and ethnic cuisines with scientific methods.	1) Evaluate knowledge and skills acquired at proficiency level in the field with a critical approach and direct the learning.
Field Specific Competence
1) Has competence and sufficient equipment in the field of gastronomy.	1) Audit the data gathering, interpretation, implementation and announcement stages by taking into consideration the cultural, scientific, and ethic values and teach these values. 2) Develop strategy, policy and implementation plans on the issues related to the field and assess the findings within the frame of quality processes. 3) Use the knowledge, problem solving and/or implementation skills in interdisciplinary studies.
Competence to Work Independently and Take Responsibility
	1) Independently conduct studies that require proficiency in the field. 2) Take responsibility and develop new strategic solutions as a team member in order to solve unexpected complex problems faced within the applications in the field. 3) Demonstrate leadership in contexts that require solving problems related to the field.

Conjoined

1) Follows current developments in the field of gastronomy.

2) Knows and applies innovative gastronomy practices.

3) Knows the reactions that occur during the cooking process.

4) Researches Anatolian cuisine and ethnic cuisines with scientific methods.

5) Analyse data with basic statistical applications.

6) Has competence and sufficient equipment in the field of gastronomy.

7) To be able to scan sources, to know the process of scientific research and to know ethical violations.