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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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To develop within the learner the highest level of either culinary or pastry/confectionery ability to enable the student meet their personal professional goals.
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PO2
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Knowledge - Kind
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To utilise culinary materials in a creative and innovative fashion in order to appeal to the visual, artestic and orgaloleptic qualities of a wide range of dishes and ingredients.
To research and understand contemporary areas of development in the food service sectors.
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PO3
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Skill - Range
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Develop produce and evaluate complex and artistic culinary dishes and products. Make informed choices in choosing commodities and culinary processes in preparing food from visual, organoleptic, textural and nutritional perspectives.
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PO4
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Skill - Selectivity
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Demonstrate an ability to communicate complex ideas and processes enabling others to develop creative skills.
Create and evaluate new and innovative food products according to standardised recipies to meet the requirements of specified markets.
be able to use computer technology to enhance the research and development aspects of product development.
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PO5
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Competence - Context
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Communicate culinary and product development ideas to different groups of people.
conduct market assessments of culinary products.
analise and clearly report on the learning within a specified area of study.
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PO6
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Competence - Role
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Supervise and control effectively a professional culinary operation.
apply advanced culinary knowledge and skills within the context of commercial business environments and market requirements.
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PO7
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Competence - Learning to Learn
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Set and meet personal goals in career planning and personal life.
develop a life long, reflective and critical framework in ongoing professional development.
Explore the processes and requirements that range from initial idea formulation through to presentation of a viable professional product.
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PO8
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Competence - Insight
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Develop a thoughtful rational and accommodating view of the world of work and broader world issues.
Contribute to ongoing professional standards in the culinary environment.
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