Programme Outcomes (POs) are attributes of the graduates of the programme that are indicative of the graduates’ ability and competence to work as a Culinary professional upon graduation. Program Outcomes are statements that describe what students are expected to know or be able to do by the time of graduation. They must relate to knowledge and skills that the students acquire from the programme. The achievement of all outcomes indicates that the student is well prepared to achieve the program educational objectives down the road. The following 12 POs have been chosen by the UITHM Department of Chandigarh University. The Culinary sciences curriculum at CU has been designed to fully meet all the 12 Programme Outcomes:
PO 1 - Disciplinary Knowledge: Understand the techniques and skills necessary for the preparation and service of quality foods in a professional setting.
PO 2 - Complex problem-solving: Demonstrate the capability to solve different kinds of problems in the culinary sector and apply the learning to real-life situations.
PO 3 - Critical thinking: Apply critical analysis and problem-solving within the business environment of the diverse domain of the culinary sector.
PO 4 - Creativity: Development of creativity and innovation in the culinary arts and implementation of trends like gastronomy, culinary localization, globalisation, and lateral thinking to create versatile cuisines across the globe.
PO 5 - Communication Skills: Be skilled in written, oral, and visual communication and will be able to effectively choose communication methods that are appropriate to the topic, objective, and setting and communicate effectively with teams, leaders, and society at large.
PO 6 - Analytical reasoning/thinking: Demonstrate the capability to analyze and synthesize data from a variety of sources, draw valid conclusions, and support them with evidence and examples.
PO 7 - Research-related skills: Undertake qualitative and quantitative research as major independent work for the purpose of market study, trends, growth analysis, and projections.
PO 8 - Coordinating/collaborating with others: Demonstrate the ability to cooperate and coordinate effectively with diverse teams within the culinary sector.
PO 9 - Leadership readiness/qualities: Develop leadership skills and abilities to motivate others, lead changes, and inspire the team to achieve the organisational vision.
PO 10 - Learning how to learn skills: Enhance skills for future employability and imbibe the habit of self-learning through the different resources available, which will pave the way for lifelong learning.
PO 11 - Digital and technological skills: Demonstrate the capability to use ICT (Information & Communication technologies) and IOT (Internet of Things) to execute varied operations in the culinary sector.
PO 12 - Multicultural competence and inclusive spirit: Develop an awareness and understanding of the multiple cultures and global perspective to honour diversity, a gender-neutral approach that impacts business operations in a global society.
PO 13 - Value inculcation: Embrace and practice constitutional, humanistic, ethical, and moral values in life, enabling learners to become aware of global issues and respond to contemporary global challenges.
PO 14 - Autonomy, responsibility and accountability: Apply skills with an appropriate degree of independence and contextual knowledge to assess community health and safety. Exhibit necessary expertise to plan, coordinate, and control projects in the culinary sector.
PO 15 - Environmental awareness and action: Understand the impact of hospitality operations in societal and environmental contexts for the sustainable development of communities and the environment. Mitigating the effects of environmental degradation, climate change, and pollution.
PO 16 - Community engagement and service: Demonstrate the capability to participate in community-engaged services and activities for the sake of promoting the well-being of society.
PO 17 - Empathy: Ability to understand the perspective, experiences, and emotions of another individual or group, resulting in a human-centred approach in the culinary sector.
