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GEOGRAPHY OF FOOD

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  • Course's Contribution to Prog.

Course's Contribution to Prog.

0 : Doesn’t support   1 : Low-level support   2 : Mid-level support   3 : High-level support
No Program Qualifications Level of Contribution
0 1 2 3
1 Gather, resolve and interpret information about tourism guidance. X
2 Analyze topics with professional knowledge in the field of cooking. X
3 Produce solutions for complex problems in the field of cooking. X
4 Develop strategic approaches on topics related with cooking. X
5 Improve themselves continuously on topics related with cooking. X
6 Comply with ethical and social values in the field of cooking. X
7 Have sufficient knowledge and awareness of environmental protection issues, job security, worker health, social security rights, quality control and management; follow and act in accordance with cooking relevant legislation (laws, regulations, circulars, etc.), fundamental values and principles. X
8 Possess knowledge about professions and business fields in cooking. X
9 Develop positive attitude towards the acquired knowledge and skills in the field of cooking and lifelong learning, to be able to have social responsibility and spread it to the community. X
10 Take responsibility in sector and contribute to professional development of subordinates, prone to teamwork and have leadership trait, have communicate with the people who collaborate. X
11 Have foreign language level to be able to read- understand about the profession. X
12 Evaluate in the fields of health, security and risk factor in the organization which s/he works. X
13 Determinate and response to guest\\\'s concern, request and needs in the organization which s/he works X
14 Competence in equipment in the field of cooking; practice acquired the knowledge and skills. X
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