GASTRONOMY AND CULINARY ARTS (TURKISH, NONTHESIS)
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

Program Outcomes

Classified

1 - Knowledge

Theoretical - Conceptual

1) Analyzing and evaluating concepts and ideas in the field using scientific methods.

2) Searching for academic knowledge and the scientific research process in the field

2 - Skills

Cognitive - Practical

1) Utilizing research methods specific to the field

2) Using and interpreting knowledge, theories, and developed models from related disciplines.

3 - Competences

Communication and Social Competence

1) Understanding how society's sociocultural and economic traits affect the culinary field

Learning Competence

1) Developing their individual learning abilities

2) Alanındaki karmaşık problem ve konuları belirleme ve analiz etme

Field Specific Competence

Competence to Work Independently and Take Responsibility

1) Managing projects in the field or participating as a contributor in ongoing projects.

Program Gains Program Level

Program Outcomes	TR-NQF-HE 7 (Master) Level Descriptors	TR-NQF-HE Main Field Descriptors 81 - Personal services

1 - Knowledge
Theoretical - Conceptual
1) Analyzing and evaluating concepts and ideas in the field using scientific methods. 2) Searching for academic knowledge and the scientific research process in the field	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) Utilizing research methods specific to the field 2) Using and interpreting knowledge, theories, and developed models from related disciplines.	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) Understanding how society's sociocultural and economic traits affect the culinary field	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) Developing their individual learning abilities 2) Alanındaki karmaşık problem ve konuları belirleme ve analiz etme	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) Managing projects in the field or participating as a contributor in ongoing projects.	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) Utilizing research methods specific to the field

2) Analyzing and evaluating concepts and ideas in the field using scientific methods.

3) Using and interpreting knowledge, theories, and developed models from related disciplines.

4) Managing projects in the field or participating as a contributor in ongoing projects.

5) Understanding how society's sociocultural and economic traits affect the culinary field

6) Developing their individual learning abilities

7) Alanındaki karmaşık problem ve konuları belirleme ve analiz etme

8) Searching for academic knowledge and the scientific research process in the field