|
#
|
PO Domains
|
Programme Learning Outcome
|
|
PO1
|
Knowledge - Breadth
|
The ability to exhibit culinary skills and techniques, principles and practices along with entrepreneurial flair in the broader food industry and also to critically appraise the concepts, theories and practices associated with the food and business environment.
|
|
PO2
|
Knowledge - Kind
|
The ability to demonstrate best practice in the examination and utilisation of culinary entrepreneurship theory and practices along with food technologies, and entrepreneurial thinking, thus investigating the scientific and technological principles underpinning the broader Food industry.
|
|
PO3
|
Skill - Range
|
The ability to critique and apply a wide range of entrepreneurial and business theory, principles and practices to the food industry.
|
|
PO4
|
Skill - Selectivity
|
The ability to define and separate between a wide range of produce and service requirements which are deemed appropriate to the location, style, and context of the business while determining the specific needs of varying market segments.
|
|
PO5
|
Competence - Context
|
The ability to analyse, develop and apply the highest ethical standards in business operations, towards the business environment, its consumers, personnel and other stakeholders within that sector.
|
|
PO6
|
Competence - Role
|
The ability to perform professionally at all times so as to make a significant contribution in food business services, technical operations and business management whilst meeting and developing the strategic objectives of the organisation.
|
|
PO7
|
Competence - Learning to Learn
|
The ability to critically examine strategic direction of the organisation whilst addressing the personal and professional level of culinary and business needs required for future development in relation to the broader food industry.
|
|
PO8
|
Competence - Insight
|
The ability to lead, motivate and communicate effectively so as to provide leadership within the work group, its clients and operate to the highest ethical standards.
|
