TQF-HE LEVEL 5 ( ASSOCIATE`S DEGREE, SHORT CYCLE) DESCRIPTORS
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TQF-HE LEVEL 5 NARROW FIELD (NF) DESCRIPTORS
TA:81 - PERSONAL SERVİCES
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PROGRAM ÖĞRENME ÇIKTILARI |
Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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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.
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1) Alanı ile ilgili kuramlar, olgular kavramlar ve ilkeler hakkında temel düzeyde bilgi sahibidir.
2) Alanındaki yasal düzenlemeler, mesleki standartlar ve uygulamalar ile ilgili bilgi sahibidir.
3) Alanındaki örgütlerin iç ve dış çevre faktörleri hakkında bilgi sahibidir.
4) Alanındaki hizmet verme süreçleri ve işlemleri ile ilgili bilgi sahibidir.
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2) to know all the processes related to food and beverage production from the purchasing stage to the presentation stage and to solve the problems that may arise in these processes.
2.1) Gıda hijyeni, satın alma ve depolama ilkelerini açıklar.
2.2) Have basic knowledge about management of food and beverage companies and organizations.
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Skills
(Describe as Cognitive and/or Practical Skills.)
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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.
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1) Alanı ile ilgili edindiği bilgileri iş ortamında ve mesleğinde kullanır.
2) Alanında faaliyet gösteren örgütlerin iç ve dış çevrelerindeki değişimleri takip eder, akılcı analizler yapar, yorumlar, karar verir ve değişimlere uyum sağlar.
3) Alanı ile ilgili hizmet süreçlerini, tüketici ihtiyaç ve istekleri doğrultusunda ve tüketiciyi tatmin edecek biçimde yerine getirir, değerlendirir, geliştirir ve hizmet sürecini etkileyecek sorunlara çözüm önerir.
4) Alanı ile ilgili sorunları tespit eder, çözümler üretir ve sunar.
5) Alanı ile ilgili fiziksel ortamı, araç gereçleri ve teknolojileri tanır, kullanır ve bakımını yaparak korur.
6) Öz değerlendirme yapar ve uygulamalardan sonuç çıkarır.
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1) It has basic knowledge required by culinary art.
1.1) Has knowledge about the theories, facts, concepts and principles related to the field.
1.2) Have basic knowledge and background on basic cooking and service techniques.
1.3) It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process.
1.4) Learn important principles about domestic and foreign kitchens.
1.5) Knows the basic principles of certain cuisines of the country and the world.
2) to know all the processes related to food and beverage production from the purchasing stage to the presentation stage and to solve the problems that may arise in these processes.
2.1) Gıda hijyeni, satın alma ve depolama ilkelerini açıklar.
2.2) Have basic knowledge about management of food and beverage companies and organizations.
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Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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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.
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1) Alanındaki işleri ve mesleğini yerine getirirken bağımsız çalışır.
2) Ekip üyesi olarak çalışır ve sorumluluk alır.
3) Alanı ile ilgili teknik ve mesleki faaliyetleri karmaşık ve öngörülemeyen durumlarda yönetir.
4) Alanı ile ilgili gelişmeleri ve uygulamaları takip eder, uygulamada ve mesleğinde kullanır.
5) Birlikte çalıştığı insanların mesleki bilgi ve becerilerini geliştirir ve performanslarını adil biçimde değerlendirir.
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4) For a half-year, it applies theoretical knowledge that it learns in business life
4.1) Experience all processes in business life.
4.2) It takes part in activities related to the field of education in a company operating in its field.
4.3) Compares theoretical knowledge with practice.
4.4) They compile the knowledge and experience gained in the field.
5) S/he acquires the competencies that develop in line with the expectations of business world and the society defined as the institutional outcomes of our university on the basic level in relation with his/her field.
5.1) Acquires competency of analyzing and solving the problems.
5.2) Has ethical and social responsibility awareness.
5.3) Takes responsibility as a team member in the works and transactions related to the field.
5.4) He is aware of written, verbal communication and interaction.
5.5) It follows the developments in advanced technologies and digital transformation.
5.6) Gains awareness of lifelong learning.
5.7) Has awareness of citizenship competence.
5.8) Evaluates the developments in the field with an entrepreneurial understanding.
5.9) Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English).
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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.
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1) Kendi kendine öğrenir, kendini ve zamanı yönetir ve kendi başarısını değerlendirir.
2) Alanı ve mesleği ile ilgili güncel gelişmeleri takip eder.
3) Alanı ile ilgili bilgi, beceri ve yetkinlikleri yaşam boyu öğrenme bilinciyle sürekli günceller ve geliştirir.
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1) It has basic knowledge required by culinary art.
1.1) Has knowledge about the theories, facts, concepts and principles related to the field.
1.2) Have basic knowledge and background on basic cooking and service techniques.
1.3) It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process.
1.4) Learn important principles about domestic and foreign kitchens.
1.5) Knows the basic principles of certain cuisines of the country and the world.
4) For a half-year, it applies theoretical knowledge that it learns in business life
4.1) Experience all processes in business life.
4.2) It takes part in activities related to the field of education in a company operating in its field.
4.3) Compares theoretical knowledge with practice.
4.4) They compile the knowledge and experience gained in the field.
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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.
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1) Alanı ile ilgili düzenli olarak, sağlık, güvenlik ve risk değerlendirmesi yapar.
2) Alanındaki işleri yasalar ve meslek standartları çerçevesinde yerine getirir.
3) Alanı ile ilgili etik değerlere bağlı kalır.
4) Hizmet sunulan kişilerin özel hayatlarının mahremiyeti ve gizliliği konusunda yeterli bilince sahip olur.
5) Alanı ile ilgili işleri gerçekleştirirken insan sağlığını, sosyal ve doğal çevreyi dikkate alır.
6) Kişisel bakıma, hijyene, giyime ve görünüme alanının gerektirdiği şekilde özen gösterir.
7) İnsanlar ve kültürler arasındaki farklılıklara duyarlı olur, hoşgörü ve saygı gösterir.
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1) It has basic knowledge required by culinary art.
1.1) Has knowledge about the theories, facts, concepts and principles related to the field.
1.2) Have basic knowledge and background on basic cooking and service techniques.
1.3) It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process.
1.4) Learn important principles about domestic and foreign kitchens.
1.5) Knows the basic principles of certain cuisines of the country and the world.
3) To plan the physical environment related to the kitchen, to recognize, use and protect the equipment, tools and technologies.
3.1) It prepares the food and beverage demands of the guests in the institution where it works.
3.2) Applies sanitation and safety rules in the kitchen.
4) For a half-year, it applies theoretical knowledge that it learns in business life
4.1) Experience all processes in business life.
4.2) It takes part in activities related to the field of education in a company operating in its field.
4.3) Compares theoretical knowledge with practice.
4.4) They compile the knowledge and experience gained in the field.
5) S/he acquires the competencies that develop in line with the expectations of business world and the society defined as the institutional outcomes of our university on the basic level in relation with his/her field.
5.1) Acquires competency of analyzing and solving the problems.
5.2) Has ethical and social responsibility awareness.
5.3) Takes responsibility as a team member in the works and transactions related to the field.
5.4) He is aware of written, verbal communication and interaction.
5.5) It follows the developments in advanced technologies and digital transformation.
5.6) Gains awareness of lifelong learning.
5.7) Has awareness of citizenship competence.
5.8) Evaluates the developments in the field with an entrepreneurial understanding.
5.9) Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English).
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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.
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1) Bireylerarası ve kültürlerarası etkin iletişim kurar.
2) Alanı ile ilgili rapor hazırlar, bilgi, tartışma ve analizleri uzmanlara ve alan dışındakilere çeşitli şekillerde sunar.
3) Alanının gerektirdiği en az Avrupa bilgisayar Kullanma Lisansı Temel Düzeyinde bilgisayar yazılımı ile birlikte bilişim ve iletişim teknolojilerini kullanır.
4) Hizmet alanı, iş ve mesleği ile ilgili olarak bir yabancı dilde an az Avrupa Dil Portföyü A2 Genel Düzeyinde yenilikleri takip eder ve iletişim kurar.
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5) S/he acquires the competencies that develop in line with the expectations of business world and the society defined as the institutional outcomes of our university on the basic level in relation with his/her field.
5.1) Acquires competency of analyzing and solving the problems.
5.2) Has ethical and social responsibility awareness.
5.3) Takes responsibility as a team member in the works and transactions related to the field.
5.4) He is aware of written, verbal communication and interaction.
5.5) It follows the developments in advanced technologies and digital transformation.
5.6) Gains awareness of lifelong learning.
5.7) Has awareness of citizenship competence.
5.8) Evaluates the developments in the field with an entrepreneurial understanding.
5.9) Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English).
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