Aşçılık Ön Lisans Diploması

ISCO 08

ISCO 08

It is a higher education program that constitutes the first stage of undergraduate education, which is based on secondary education qualifications, covering a two-year program of two or three semesters a year, aiming to train qualified manpower and at least 40% of the curriculum is based on practical training.

Students who graduate from the program in the near future, in the field of cooking;

To be individuals who assume responsibility in various organizations and take part in projects of various sizes by working in teams with other disciplines

Education and training is carried out in the form of formal education. In addition, practical trainings such as internships are carried out in application kitchens within higher education institutions or in industry and workplaces.

•  To have up-to-date and practical knowledge about menu planning, cooking methods, presentation, decoration and service, material procurement and stock updates, and to take part in institutional nutrition and kitchen management practices.
• To be able to evaluate professional problems and issues independently with an analytical and critical approach and propose solutions, to be able to work in a team by taking responsibility.
• In addition to having knowledge about Ataturk's Principles and History of Revolution, they have knowledge about professional ethics and responsibility, occupational health and safety, environmental awareness and quality processes.
•  Can express the main concepts and principles in the field of tourism at a basic level.
•  Has basic knowledge about the basic principles of nutrition and food storage conditions.
•  With the awareness of career management and lifelong learning, follows current professional developments and practices, develops and effectively uses knowledge, skills and competencies.
•  To be able to express his/her knowledge, experience and basic skills effectively by transferring them through written and oral communication with customers and colleagues with the help of basic courses such as Turkish Language, Foreign Language, Professional Foreign Language.
• To be able to present the dishes of Turkish and World cuisine with appropriate preparation techniques.
•  Apply hygiene and sanitation (kitchen and personnel) rules required by mass nutrition systems.
•  To be able to act in accordance with social, scientific, cultural and ethical values in the stages of data collection, application and obtaining results related to the field, to follow and apply legal regulations, food legislation and professional standards, to use professional information technologies effectively.

Has advanced level of the key competencies listed below.

• Digital competence
• Personal, social and learning to learn competence
• Entrepreneurship competence
• Multilingual competence
• Competence in science and technology
• Citizenship competence
• Cultural awareness and expression

• Measurement and evaluation methods, types of exams and their contribution to the course grade are determined by the senates of higher education institutions in accordance with the basic principles determined by the Higher Education Council (YÖK).
• Different methods such as homework, project, application, midterm and final exam are used in measurement and evaluation.
• Letter and/or numeric grading systems are used to evaluate student achievement.

Bayburt Unıversıty Assocıate and Undergraduate Educatıon and Traınıng Regulatıon

ARTICLE 23 - (1) (Change: RG-12/2/2024-32458) Exams are evaluated out of 100 points. Letter grades are given by the instructor according to the following grade ranges:

(2) Letter grades;

a) Students who receive one of the letter grades (AA), (BA), (BB), (CB) and (CC) from a course are considered successful in that course.

b) Students who receive one of the letter grades (DD), (FD) and (FF) from a course are considered unsuccessful in that course.

c) Students with a semester grade point average of 2.00 and above are considered successful in courses with a letter grade of (DC). Students with a semester grade point average of less than 2.00 are considered unsuccessful in courses with (DC) letter grade.

ç) (Change: RG-12/2/2024-32458) (G) letter grade is given to students who are successful in courses that are not included in the grade point average.

d) (Change:RG-12/2/2024-32458) (K) letter grade is given to students who fail the courses that are not included in the grade point average.

e) (Repealed:RG-31/8/2014-29105)

f) (S) letter grade; It is given for the graduation study and project course that lasts longer than one semester and is successfully continued.

g) (Addition: RG-26/2/2017-29991) (D) letter grade indicates absenteeism and is included in the GPA calculation. The course evaluated with a letter grade of D is taken again in the first semester it is given.

- The measurement and evaluation system of each course is explained on the course description page of the relevant course in our university's Information Package / Course Catalog (https://ebp.bayburt.edu.tr/?lang=en-US)

The Department of Hotel, Restaurant and Catering Services (Cooking Program) is responsible for planning,  organizing, managing and supervising education and training and other activities carried out on the basis of the legislation of the Council of Higher Education on Higher Education Institutions  in its own program area in order to monitor the quality of higher education programs. In this context, the quality assurance of associate degree programs in higher education is provided in accordance with the "Procedures and Principles for Ensuring Quality Assurance of Higher Education Diploma Programs". For this purpose:

1. Creation and Approval of Curricula:

1.1. YÖK determines the minimum standards and criteria required for the opening of associate degree departments and programs in higher education institutions.

1.2. The curriculum of associate degree programs in higher education institutions and the learning outcomes that each diploma program will provide to the student are determined by the senates of higher education institutions in accordance with the basic principles determined by YÖK on these issues.

1.3. The curriculum of the National Core Education Programs is implemented by higher education institutions with the approval of YÖK.

2. Assessment and Evaluation: How the measurement and evaluation of the learning outcomes that each associate degree program will provide to the student is carried out according to the teaching and examination regulations prepared by higher education institutions in accordance with the basic principles determined by YÖK on these issues.

3. Certification: Students enrolled in associate degree programs, if they successfully complete the course credits and other obligations determined by higher education institutions; receive an associate degree diploma

Internal and External Evaluation

At our university, quality assurance is maintained through internal and external evaluation processes. In compliance with YÖK, the Higher Education Quality Council (YÖKAK) regulations, and international standards, the following activities are conducted:

• Annual “University Monitoring and Evaluation Reports” are prepared and published by YÖK based on predetermined criteria.
• As part of continuous monitoring, higher education institutions are required to upload their “Institutional Self-Evaluation Reports (ISER)” for the previous year to the Information System developed by YÖKAK at the beginning of each year.
• YÖKAK prepares and publicly shares a “Institutional Feedback Report” based on the external evaluations conducted.
• At Bayburt University (BAYÜ), the required data and ISER reports are submitted to YÖK and YÖKAK within the specified deadlines and are made publicly accessible through the university’s official website.

In accordance with YÖKAK regulations, periodic reviews and documentation related to defined qualifications are carried out. Accreditation decisions made through YÖKAK’s Institutional Accreditation Programme (KAP) or by accreditation bodies authorized or recognized by YÖKAK confirm that the quality and qualifications of the programmes offered by higher education institutions are ensured.

Bayburt University is actively engaged in establishing an Integrated Quality Management System (IQMS) to meet both YÖKAK KAP and international standards (e.g., ISO) requirements, with a focus on continuous quality improvement. In this context;

• As of March 2024, Bayburt University has been awarded the TS EN ISO 9001-2015 Quality Management System certificate.
• In April 2025, the university successfully completed the preliminary and on-site evaluation processes of YÖKAK's KAP and was granted conditional accreditation for two years.
• The university’s Department of Information Technologies holds the TS EN ISO 27001 Information Security Management System certificate.
• The Cooking Program has been accredited for a four-year period by the Association for Evaluation and Accreditation of Vocational Education (MEDEK)

Accreditation Start/End Date: January 1, 2025 – December 31, 2028

•  To graduate from secondary education institutions or secondary education institutions of foreign countries whose equivalence is approved by the Ministry of National Education and to meet the admission requirements for associate degree programs of higher education institutions.
• To be placed in the relevant associate degree program of the higher education institution as a result of the central examination conducted by the Measurement, Selection and Placement Center (ÖSYM), whose procedures and principles are determined by YÖK.

• Associate degree students have the right to participate in double major programs offered by the higher education institutions where they are studying. Students enrolled in double major programs can take courses from two diploma programs simultaneously and if they are successful, they can receive two separate undergraduate diplomas.
• Those who have an associate degree can continue to undergraduate degree programs with the DGS exam.

• Higher Education Law No. 2547
• Regulation on the Principles of Transferring Between Associate and Undergraduate Programs, Double Major, Minor and Inter-Institutional Credit Transfer in Higher Education Institutions
• Bayburt Unıversıty Assocıate and Undergraduate Educatıon and Traınıng Regulatıon
• Regulation on the Continuation of Graduates of Vocational Schools and Open Education Associate Degree Programs to Undergraduate Education
• Law No. 2547 on Higher Education (Additional Article-35)
• Regulation on Higher Education Quality Assurance and Higher Education Quality Board
• Bayburt University Quality Commission and Quality Coordination Directive,
• Regulation on the Procedures and Principles Regarding the Implementation of the Turkish Qualifications Framework
• For other relevant legislation, see the link below;
• https://www.bayburt.edu.tr/tr/mevzuat-4

Indefinite duration.