YEDITEPE UNIVERSITY | ECTS - GASTRONOMY AND CULINARY CULTURE (English-Master's Thesis)

Quick Access
- Türkçe
- English

GASTRONOMY AND CULINARY CULTURE (English-Master's Thesis)

Degree Awarded:Master's Degree, Relationship with Competency Frameworks: TYÇ-TYYÇ: Level 7, EQF-LLL: Level 7, ISCED (2011): Level 7, QF-EHEA: Second Cycle

Classified
Conjoined
National Education Qualifications

#	Programme Learning Outcomes
Knowledge
Theoretical and/or factual knowledge		Learning & Teaching Methods	Assesment & Grading Methods
1	To ensure that culinary cultures are researched using scientific methods and that Turkish culinary culture is documented;	Lecture & In-Class Activities Homework Reading Report Writing Project Work	Mid-Term Exam Final Exam
Personal & Occupational Competences In Terms Of Each Of The Following Groups
Learning to Learn		Learning & Teaching Methods	Assesment & Grading Methods
1	To ensure that, in light of the information obtained, innovative production methods that can be applied without disrupting the cultural and traditional fabric are researched in an academic environment in order to increase the sustainability and international recognition of Turkish culinary culture	Reading Report Writing Field Study Project Work	Presentation of Report
Occupational and/or Vocational		Learning & Teaching Methods	Assesment & Grading Methods
1	To train experts with the scientific and cultural knowledge needed by the food and beverage sector and gastronomy sectors operating in Türkiye.	Group Work	Presentation of Report Peer Review

#	Programme Learning Outcomes
1	To ensure that culinary cultures are researched using scientific methods and that Turkish culinary culture is documented;
2	To ensure that, in light of the information obtained, innovative production methods that can be applied without disrupting the cultural and traditional fabric are researched in an academic environment in order to increase the sustainability and international recognition of Turkish culinary culture
3	To train experts with the scientific and cultural knowledge needed by the food and beverage sector and gastronomy sectors operating in Türkiye.

DESCRIPTIONS OF LEVELS OF QUALIFICATIONS IN TYYÇ MASTER'S DEGREE, TYYÇ: LEVEL 7, EQF-LLL: LEVEL 7, QF-EHEA: SECOND CYCLE	DESCRIPTIONS OF FIELDS OF NATIONAL EDUCATION QUALIFICATIONS -EN_ectstemelalan_name_long_	GASTRONOMY AND CULINARY CULTURE (English-Master's Thesis) Programme Learning Outcomes
Knowledge
Theoretical and/or factual knowledge
To be able to develop and deepen their knowledge in the same or a different field at the level of expertise based on undergraduate level qualifications To be able to comprehend the interdisciplinary interaction related to the field.		To ensure that culinary cultures are researched using scientific methods and that Turkish culinary culture is documented;
Personal & Occupational Competences In Terms Of Each Of The Following Groups
Learning to Learn
To be able to critically evaluate the knowledge and skills at the level of expertise acquired in the field and to be able to direct their learning.		To ensure that, in light of the information obtained, innovative production methods that can be applied without disrupting the cultural and traditional fabric are researched in an academic environment in order to increase the sustainability and international recognition of Turkish culinary culture
Occupational and/or Vocational
To be able to supervise and teach these values by considering social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. To be able to develop strategies, policies and implementation plans on issues related to the field and to evaluate the results obtained within the framework of quality processes. To be able to use the knowledge, problem solving and/or application skills in the field in interdisciplinary studies.		To train experts with the scientific and cultural knowledge needed by the food and beverage sector and gastronomy sectors operating in Türkiye.