CLM 216 | Course Introduction and Application Information

Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts

Carries best practices in terms of work and food security, safety and hygiene in food production

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation

Recognizes and evaluates the impact of gastronomy on culture and society

Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member

Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.

Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts

Uses the technological tools related to Gastronomy and Culinary Arts effectively

Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach

Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)

Speaks a second foreign at a medium level of fluency efficiently

Relates the knowledge gained through the history of humanity to the field of expertise