Program Educational Objectives:

PEO 1: Competent gastronomy practitioners who are able to utilise food knowledge and provide scientific solution to food related issues.

PEO 2: Gastronomy practitioners who are able to apply functional work skills in their ecosystem

PEO 3: Gastronomy practitioners who demonstrate good personal skills, entrepreneurial skills and reflect good ethics and professionalisme

Program Learning Outcomes:

PLO 1: Apply knowledge of food from socio-cultural, socio-economic and scientific perspectives.

PLO 2: Provide solution on food management issues through scientific reasoning.

PLO 3: Demonstrate culinary skills in the field of gastronomy.

PLO 4: Display good intrapersonal skills

PLO 5: Perform effective communication skills.

PLO 6: Practice digital skills

PLO7: Interpret quantitative and qualitative data.

PLO8: Display good leadership qualities.

PLO9: Display good personal skills

PLO10: Perform entrepreneurial skills

PLO11: Demonstrate ethics and professionalisme