Aşçılık Ön Lisans Diploması

ISCO 08:5120.10

ISCO 08:5120.10

• In general, the main aim of the cookery programme is to train cooks who can compete in the national and international arena, equipped with the theoretical and practical knowledge and skills needed by the food and beverage sector, and who can provide the highest quality service to the food and beverage sector.

• The areas allocated to the programme students for kitchen practice courses consist of 2 hot and cold kitchen areas consisting of 130 square metres (360 square metres in total), 1 pastry practice area consisting of 100 square metres, 1 dishwashing area consisting of 30 square metres. In addition, there is 1 fully equipped computer laboratory for the computer programme courses for the programme students. In addition to these application areas, there is 1 meeting hall (44,64 square metres) and 1 conference hall (122 square metres) where conferences and meetings are organised for meeting, interviewing and sharing experiences with sector representatives.

• To have universal standards of knowledge about cookery and culinary practices,
• To ensure the acquisition of practical skills and manual skills required by the cookery profession,
• To be able to establish the relationship between past, present and future in the field of gastronomy, to have knowledge about gastronomy history,
• To make practice lessons with experienced personnel of sector representatives and to provide students with professional kitchen experience with professional practice trainings,
• To organise joint activities with competent food companies in the field and to ensure that students take part in these activities and gain experience,
• To contribute to the development of students by participating in organisations such as cookery camps, cookery competitions, etc. held at national level,
• To ensure that internal and external stakeholders take an active role in the creation of the education and training curriculum

• Know the internal and external environmental factors and organisational structures that affect the businesses in the field.
• Must have the ability to prepare, decorate and present pastry and bread products.
• Must have foreign language knowledge to establish the necessary communication with customers.
• Follow the current developments related to the field and profession.
• Use at least the basic level of information and communication technologies required by the field.
• Have knowledge about menu planning and pricing in food and beverage businesses.
• Have knowledge about occupational health and safety and basic first aid.
• Have basic knowledge about legal regulations, professional standards, food legislation and practices in the field.
• Have knowledge about kitchen planning and design.
• Have knowledge about the basic concepts related to the field and apply them in the sector.
• Must be able to work within the framework of ethical rules and have an effective communication power.
• Have knowledge about nutrition, menu planning, food hygiene and preservation techniques.
• To be able to fulfil, evaluate and develop service processes related to the field in line with consumer needs and requests and to satisfy the consumer and to be able to propose solutions to problems that will affect the service process.
• To be able to work as a team in collective meal organisations in food and beverage establishments.

• Success Grade: The success grade is determined by evaluating the scores obtained from the exams out of 100.The success status in a course is determined by the success grade.The success grade is determined by evaluating the semester success grade provided in the studies carried out during the semester for that course and the success grade provided in the general exams held at the end of the semester.The studies carried out during the semester; attendance in courses and applications, field studies, practice, homework, project, internship, workshop, seminar, laboratory and similar studies. In determining the student's semester grade, these studies can be evaluated together with the midterm exam at a certain rate in the last week of the semester determined in the academic calendar. The effect of the general exam on the course success grade can be at least 40% and at most 60%.
• The effect rates of the semester success grade and the general exam on the success grade and the application method of the semester studies for the student to be considered successful are announced to the students by the instructor responsible for the course within the first two weeks of the semester. The relative evaluation system is used in the calculation of the success grade. In the relative evaluation, the arithmetic mean and statistical distribution of the course success scores of all students taking that course are taken into account. The application principles of the relative evaluation system are determined by the Senate. Course success grades and coefficients are determined as follows: Achievement Grades (in letters) Coefficients AA 4,00 BA 3,50 BB 3,00 CB 2,50 CC 2,00 DC 1,50 DD 1,00 FD 0,50 FF 0,00 Among the Achievement Grades; a) S: Successful in non-credit courses, b) U: Unsuccessful in non-credit courses, c) P: Successful in annual courses at the end of the first semester, d) EX: Successful in the exemption exam conducted by the university, e) NI: Grade for courses not included in the weighted average, f) NA: Failed because he/she did not fulfil the course attendance and / or practice requirement and was not entitled to take the general exams, g) T: It is defined as the grade of the transferred course.
• A student who receives one of the grades AA, BA, BB, CB, CC, S and EX from a course is considered to have succeeded in that course. A student who receives a grade of DC or DD from one or more courses is considered to have succeeded in that course / courses if the academic average of all the courses he / she has registered by writing on the course registration form in the semester in which the course is taken is 2.00 and above. T grade; Students who transfer from other departments of the university or from another university are given for the courses they have taken before and whose equivalence is accepted by the faculty / school board upon the recommendation of the department head. Academic average The success status of the students is determined by calculating the semester academic average and general academic average. The product of the coefficient of the coefficient of the success grade obtained from that course with the credit of a course gives the weighted score of that course.  The semester academic average is calculated by dividing the sum of the weighted scores of the courses in the course plan in that semester by the total credits of the courses. Annual courses are included in the spring semester academic average.
• The overall academic average is calculated by dividing the sum of the weighted points to be calculated on the basis of the success grades obtained from all the courses that the student has to take during the education period by the total credits of the courses taken. When calculating the academic average, two digits after the comma are taken. When the number in the third digit after the comma is 5 or more, the number in the second digit is increased by one. Minor, double major courses and courses with S and T grades, although they are included in the education plan, are not taken into account in academic average calculations. If the student has repeated courses, the last grade obtained from those courses is included in the academic average. Students may, if they wish, retake the courses in which they received DD, DC and CC grades in order to increase their academic average. The last grade obtained from these courses is included in the academic average.

In order to supervise the quality of higher education programmes;

• YÖK plans, organises, manages and supervises higher education institution's educational and other activities.  YÖK prepares "University Monitoring and Evaluation Reports" within its own criteria and publishes these reports annually. YÖK prepares reports that include qualitative and quantitative evaluations of higher education institutions in accordance with these annual reports and shares them with general public.
• The "Foundation Higher Education Institutions Report", which includes academic, administrative and financial data of foundation higher education institutions, is published by YÖK annually. These reports, which include quantitative and qualitative evaluations made for foundation higher education institutions, are shared with the public by YÖK.

Quality assurance of undergraduate programs in higher education is provided according to the "Procedures and Principles for Quality Assurance of Higher Education Diploma Programs":

1. Establishment and Approval of Curriculum: YÖK determines minimum standards and criteria required to start associate degree programmes in higher education institutions.

In higher education institutions, the curriculum of associate degree programs and the learning outcomes each program will bring to the student are determined by the senates of higher education institutions in accordance with the basic principles determined by YÖK on these issues. 

After the curriculum of National Core Education Programs is accepted by the relevant Deans Council, it is implemented by higher education institutions with the approval of YÖK.

2. Assessment and Evaluation: How to measure and evaluate the learning outcomes that each associate degree programme will bring 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.

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

4. Self-Evaluation-External Evaluation: In the context of continuous monitoring, higher education institutions enter the "Internal Evaluation Reports" of the previous year into the Information System prepared by the Higher Education Quality Board (YÖKAK) at the beginning of each year. YÖKAK shares the "Institutional Feedback Report" prepared for the external evaluation of higher education institutions. In addition, the accreditation decisions made by the accreditation bodies authorized or recognized by YÖKAK also show that the quality of programmes' qualifications is assured. YÖKAK carries out regular review activities regarding the qualifications determined in accordance with its legislation.

High School Diploma, Placement by nationwide Student Selection and Placement Examination

A counsellor is assigned by the head of the relevant unit (department) for each academic year to provide guidance to students about education and university life. Registration renewal, course add-drop procedures are carried out with the approval of the counsellor. In addition to these practices, students are informed about internships by the department lecturers every year. Seminars about the sector are organised and representatives from various hotels are brought together and support is provided for internship and job opportunities.

1. Law no. 2547 on Higher Education

1.1. Regulation on the Principles of Transition between Associate and Undergraduate Degree Programs, Double Major, Minor and Credit Transfer Between Institutions in Higher Education Institutions

1.2. Regulation on the Continuation of Vocational Schools and Open Education  Associate Degree Programs Graduates to Undergraduate Education

2. Law no. 2547 on Higher Education (bylaw-35)

2.1. Higher Education Quality Assurance and Higher Education Quality

The qualification is valid continuously.