|
#
|
PO Domains
|
Programme Learning Outcome
|
|
PO1
|
Knowledge - Breadth
|
The ability to display with confidence the creative pastry skills and practices in line with industry requirements.
|
|
PO2
|
Knowledge - Kind
|
The ability to demonstrate best practice in the management of scientific principles, technologies and systems in relation to the food business associated with a professional culinary environment.
|
|
PO3
|
Skill - Range
|
The ability to apply a wide range of business principles and practices to the pastry environment associated with pastry contemporary techniques.
|
|
PO4
|
Skill - Selectivity
|
The ability to define and differentiate between produce and service requirements in context to location, style, and business venture while meeting market needs.
|
|
PO5
|
Competence - Context
|
The ability to adhere to high ethical standards within the professional pastry and food sector, taking into consideration the focus of the food industry, its customer, personnel and other stakeholders within that environment.
|
|
PO6
|
Competence - Role
|
The ability to operate and evaluate in a professional manner within the food business service sector in both a technical and operations context, while identifying and meeting the strategic objectives of the business.
|
|
PO7
|
Competence - Learning to Learn
|
The capability to address the personal and professional level of culinary business needs required for present and future development in relation to the professional pastry sector.
|
|
PO8
|
Competence - Insight
|
The ability to communicate and effectively motivate and operate to a high ethnical and professional standard.
|
