|
No
|
PY No |
Program Requirements
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|
1
|
ÜPY1
|
Graduates know the responsibilities as a qualified intermediate staff in middle level management in the sector.
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|
2
|
ÜPY2
|
Graduates have information about food and beverage, accommodation and other tourism operations
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|
3
|
ÜPY3
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Graduates has knowledge about foot technology, healthy nutrition, hygiene, design of companies.
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4
|
BPY1
|
To be able to use Basic Sciences (Mathematics, Chemistry, Physiology, Anatomy, etc.) in the field.
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5
|
BPY2
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To be able to apply knowledge and skills in the field.
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|
6
|
PY1
|
Graduates know the responsibilities as a qualified intermediate staff in middle level management in the sector.
|
|
7
|
PY2
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Graduates have information about food and beverage, accommodation and other tourism operations
|
|
8
|
PY3
|
Graduates has knowledge about foot technology, healthy nutrition, hygiene, design of companies.
|
|
9
|
PY4
|
Graduates have the necessary knowledge and skill about menu planning and kitchen organization
|
|
10
|
PY5
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Graduates have knowledge about principal economy concepts and correspondently, importance of tourism income and expense from the point of Türkiye’s economy.
|
|
11
|
PY6
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Graduates can speak a foreign language in level of following professional necessities and performing applications.
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|
12
|
PY7
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Graduates practice food preparation, cooking techniques.
|
|
13
|
PY8
|
Graduates can exchange letter on the computer, store information and use stored information, use packed software.
|
|
14
|
PY9
|
Graduates have high persuasive skill, critical thinking. They can create alternative solutions and analyse the information given.
|
|
15
|
PY10
|
Graduates have the ability to follow projects and activities to make the physical, social and cultural environment livable.
|
|
16
|
PY11
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Graduates can pass on the knowledge and skills they possess in cooking subjects through written and oral communication
|
|
17
|
PY12
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Graduates take responsibility for solution of problems encountered in the application as individual and a member of team while working in the field.
|
|
18
|
PY13
|
Graduates improve their skill and knowledge continually and follow the innovations
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|
19
|
PY14
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Graduates evaluate personality and manner of the staff in accordance with the purpose of company.
|
|
20
|
PY15
|
Graduates share their thoughts and solution suggestion about sector and department with their manager written and also verbally.
|