Gastronomy and Culinary Arts (Master) (without 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) To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.

2) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines and use this knowledge and methods for professional development.

2 - Skills

Cognitive - Practical

3 - Competences

Communication and Social Competence

Learning Competence

1) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.

Field Specific Competence

Competence to Work Independently and Take Responsibility

1) Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field.

Program Kazanımları Program Düzeyi

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

1 - Knowledge
Theoretical - Conceptual
1) To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. 2) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines and use this knowledge and methods for professional development.	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) 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) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	1) Evaluate knowledge and skills acquired at proficiency level in the field with a critical approach and direct the learning.
Field Specific Competence
	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) Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field.	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

2) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.

3) Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field.

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