Aşçı Seviye 4 MYK Mesleki Yeterlilik Belgesi

ISCO 08: 5120

ISCO 08: 5120

This qualification is for the Chef (Level 4) profession to be carried out by trained and qualified people and to increase the quality of the work;

• To define the qualifications, knowledge, skills and competencies that candidates should have,
• To allow candidates to prove their professional competence with a valid and reliable document,
• It has been prepared to create references and resources for the education system, examination and certification bodies.

The learning outcomes of this qualification can be acquired in formal and non-formal learning environments such as educational institutions, as well as independently in on-the-job and free learning environments.

The person with this qualification;

• Explains occupational health and safety precautions at working environment and during assignment.
• Explains environmental protection measures at working environment and during assignment.
• Explains the organisation process of business processes and team.
• Explains the maintenance of the tools, devices and equipment.
• Defines the supply and stock applications of materials used at kitchen.
• Explains the preparation of standard menu and recipe.
• Constitutes budgetary data for production processes.
• Explains the specialities of open buffet design.
• Arranges the presentation and service of food and dishes.
• Determines the professional development needs.
• Explains the personal hygiene and health applications in business processes.
• Defines food safety concepts, risks and hazards during food and dish preparation processes.
• Explains the hygiene and sanitation applications related to product, food materials, utensils, equipment and production areas during food and dishes preparation.
• Determines the operations related to the improvement of productivity, quality and customer relations in business processes.
• Explains the basic materials used in preparing food and dishes.
• Performs preparation for food of basic materials used in preparing food and dishes.
• Conducts the occupational health and safety, hygiene, food safety and quality applications and working environment.
• Performs preliminary for soup making.
• Cooks soup varieties.
• Conducts the occupational health and safety, hygiene, food safety and quality applications and working environment.
• Prepares hot and cold sauce.
• Prepares salad and appetizer variety.
• Prepares boiled, fried and panned eggs.
• Conducts the occupational health and safety, hygiene, food safety and quality applications and working environment.
• Cooks hot and cold serviced meat meals / dishes.
• Cooks meat dishes made by rolling.
• Cooks fishery and aquaculture meals/dishes.
• Conducts the occupational health and safety, hygiene, food safety and quality applications and working environment.
• Applies various vegetable cooking methods.
• Cooks fresh vegetable and dry legume dishes.
• Prepares stuffed vegetables or vine leaves with meat or olive oil.
• Prepares vegetable garnitures.
• Conducts the occupational health and safety, hygiene, food safety and quality applications and working environment.
• Cooks pastry variety(ies).
• Cooks rice and pasta variety(ies).
• Conducts the occupational health and safety, hygiene, food safety and quality applications and working environment.
• Prepares milky, chocolaty or pastry desserts.
• Prepares trifle and stew, compote.
• Conducts the occupational health and safety, hygiene, food safety and quality applications and working environment.

This qualification aims to document professional learning outcomes and does not contain key competences.

Orientation: Occupational

Category Special Purpose

• Candidates who want to achieve this qualification are subjected to theoretical and performance-based exams defined in the units.
• Theoretical and performance-based exams in the qualification units can be done separately for each unit or together. However, each unit is evaluated independently.
• In the theoretical exam, candidates are given a 4 multiple-choice written exam, each of which is worth equal points. In the exam, candidates are given an average of 2 minutes for each question.
• All skills and competencies are measured by a performance-based exam. The duration of the performance-based examination should correspond to the time in actual practice conditions. The performance-based exam is carried out in a real or realistic working environment.

Quality assurance processes are provided through certification bodies authorized in line with the relevant legislation, under the responsibility of the Vocational Qualifications Authority.

Establishment and Approval of National Qualifications:

National qualifications developed by institutions and organizations that have the power to represent their sector and profession are verified by the Sector Committees and approved by the VQA Board of Directors.

Assesment and evaluation:

It is carried out by certification bodies accredited by TÜRKAK according to ISO/EN 17024 standard and authorized by the Vocational Qualifications Authority, in accordance with VQA legislation and conditions and methods defined in national qualifications. All measurement-evaluation processes are recorded and stored on camera.

Certification:

VQA Vocational Qualification Certificate is issued to individuals who are determined to be successful by the Authorized Certification Bodies.

Self assessment:

Authorized Certification Bodies carry out self-assessment activities every year in accordance with the procedures and principles determined by VQA. Activity results are submitted to VQA with a self-evaluation report.

External Evaluation:

Based on self-evaluation reports, scheduled or unscheduled surveillance audits are carried out at least once a year by the VQA Audit Department. External evaluation reports are submitted to Authorized Certification Bodies and VQA Board of Directors. In addition, surveillance audits are carried out by TÜRKAK at least every two years within the scope of ISO/EN 17024.

Regular Review:

The external evaluation activities and results of VQA Audit Department are regularly reviewed by VQA Executive Board. In addition, TÜRKAK's external evaluation activities and results are subject to regular review by the European Accreditation Union.

Information Management Systems:

Authorization, measurement-evaluation, self-evaluation and external evaluation processes are carried out through VQA Portal.

Feedback Mechanisms:

In all processes related to qualification, stakeholder participation is ensured at the highest level and opinions, suggestions, objections and complaints are evaluated in accordance with the legislation.

Entry condition is not required.

Persons with this qualification have the opportunity to apply for the measurement-evaluation processes for the professional qualification certificates at advanced levels or in different fields offered in the same field, and they can also participate in employment in the culinary field.

Vocational Qualifications Authority Law

Regulation on Preparation of National Occupational Standards and National Qualifications

Vocational Qualifications Authority Examination, Measurement, Evaluation and Certification Regulation

Audit Procedures and Principles for Vocational Qualifications Authority Certification Bodies

Qualification certificate is valid for 5 years from the date of issue.