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PO Domains
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Programme Learning Outcome
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PO1
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Knowledge - Breadth
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Describe the organisation, marketing, costing and control elements of running a professional kitchen.
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PO2
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Knowledge - Kind
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Apply scientific principles, technologies and systems to operating a professional kitchen.
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PO3
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Skill - Range
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Demonstrate a wide range of precision technical culinary skills to produce a variety of classical and contemporary dishes.
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PO4
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Skill - Selectivity
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Apply and adapt nutritional knowledge to creative food production and menu planning.
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PO5
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Competence - Context
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Explain the role of gastronomy in the development of culinary arts.
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PO6
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Competence - Role
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Evaluate a range of knowledge, skills and competence to design, organise and evaluate a meal experience.
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PO7
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Competence - Learning to Learn
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Apply relevant provisions of legislation and regulation relevant to the hospitality business, including health and safety at work legislation, food safety legislation and the principles of Hazard Analysis and Critical Control Points (HACCP).
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PO8
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Competence - Insight
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Identify key academic and independent learning skills appropriate to the hospitality industry.
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