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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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The ability to display with confidence the creative culinary skills, principles, practices and entrepreneurial attributes and to also apply the concepts, theories and practices associated with the culinary and business sector.
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PO2
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Knowledge - Kind
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The ability to demonstrate best practice in the management of Culinary Entrepreneurship theory and practices in relation to food and business matters, thus underpinning the scientific and technological principles relating to Culinary Entrepreneurship studies.
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PO3
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Skill - Range
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The ability to apply wide ranging business principles and practices to the culinary and food environment.
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PO4
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Skill - Selectivity
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The ability to define and differentiate between produce and service requirements appropriate to the location, style, and context of the business while meeting the need of the market relevant to the sector.
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PO5
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Competence - Context
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The ability to apply high ethical standards in the practice of the Food business profession, towards the hospitality and food environment, its consumer, personnel and other stakeholders within that sector.
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PO6
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Competence - Role
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The ability to operate in a professional manner and provide food business services in both a technical operations and management context while meeting the strategic objectives of the business.
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PO7
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Competence - Learning to Learn
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The ability to oversee and address the personal and professional level of culinary and business needs required for present and future development in relation to the hospitality and food business sector.
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PO8
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Competence - Insight
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The ability to motivate and communicate effectively with the work group and its clients and operate in a high ethical and professional standard.
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