Aşçılık Ön Lisans Diploması

ISCO:08 5120

ISCO:08 5120

The Cooking Program aims to train the workforce sought in domestic and international food and beverage businesses who can prepare and serve food and beverages in businesses such as hotels, restaurants, food factories, fast-food and patisseries, who can implement a business plan, who have a developed sense of smell and taste, who can work quickly and regularly, who are careful, meticulous and have a high sense of responsibility, and who pay attention to hygiene and health issues.

The education-training processes in the program are carried out in the form of formal education. Application courses are carried out in the hot kitchen workshop, bakery products workshop, service application restaurant and application cafeteria. Applied training is provided as internship and workplace training in workshops, industry and businesses within higher education institutions.

• Explains basic concepts, theories, principles and new trends about tourism and the profession of cooking at a basic level.
• Explains various topics such as kitchen planning, menu planning, cooking methods, presentation and service types, nutrition principles, food technologies, food production, food service, material supply and stock applications.
• Prepares dishes according to the cultural structure, history, cooking and cutting techniques of Turkish and World cuisines.
• Organizes the team in accordance with the work processes and shows that he/she can work as a team or independently.
• Recognizes and uses the physical environment, tools and technologies related to cooking, protects them by cleaning and maintaining them.
• Apply personal care (cleaning, clothing, appearance), hygiene and sanitation rules and basic first aid methods required by the tourism sector.
• Apply standards related to food safety and quality assurance.
• Manages the crisis process that may occur by making decisions related to his/her job under workload, stress and pressure.
• Communicates with colleagues and guests by demonstrating basic reading, comprehension, speaking and writing skills in English.
• Uses computer software and information and communication technologies at a basic level.
• Communicates effectively with guests and collaborators by transferring the knowledge he/she has at a basic skill level through written and verbal communication.
• Follows basic developments in gastronomy and cooking and develops basic solution proposals for problems.
• Explains national and international legal regulations, professional standards and ethical principles related to the profession of cooking at a basic level.
• Develops knowledge, skills and competencies with the awareness of lifelong learning. Communicates effectively by using Turkish well, and learns about the history of the Republic of Turkey and Atatürk's Principles and Revolutions.
• Explains at least one of the United Nations Sustainable Development Goals (UN SDGs). (Poverty, hunger, healthy and quality life, quality education, gender equality, climate action, clean water and sanitation, etc.)
• Apply the theoretical and practical knowledge he/she has acquired in practice courses, sector applications and internship studies in his/her field.

• Must have the skills to prepare, decorate and present pastry and bread products.
• Must have foreign language skills to establish the necessary communication with customers.
• Must follow current developments in his/her field and profession.
• Must use information and communication technologies at least at the basic level required by his/her field.
• Must have knowledge about menu planning and pricing in food and beverage businesses.
• Must have knowledge about occupational health and safety and basic first aid.
• Must have knowledge about kitchen planning and design.
• Must have knowledge about nutrition, menu planning, food hygiene and preservation techniques.
• Must be able to work as a team in mass meal organizations in food and beverage businesses.
• Must be able to easily apply the theoretical and practical knowledge acquired in school and internship studies in the sector.

Exams are measured out of 100 points. The midterm and final exam results of a course are shown as a numerical score. The score of exams that the student does not take is zero. The contribution of midterm evaluations to the success grade is 40%, and the contribution of the final exam is 60%. In order for a student's success grade to be calculated, he/she must receive at least fifty points from the final exam.

When calculating midterm evaluations, the contribution of the score received from each midterm exam, homework and similar activities, determined before the start of the courses, is determined without increasing the half numbers to integers; their sum or arithmetic average is found. The half number found in this way is increased to a whole number. In this way, the midterm score is calculated.

The raw success score is calculated by adding 40% of the midterm evaluation score average to 60% of the final exam score. The fractions are kept the same in the calculation of these ratios, but the half numbers are rounded up to a whole number in the calculation of the raw success score. In order to be considered successful in a course, the success grade must be at least "CC" letter grade.

A student's success grade in a course is converted into a letter success grade and success coefficient with the absolute evaluation system as follows:

Success Grade               Success Grade Coefficient             Success Degree

AA                                       4.00                                                          Excellent

BA                                       3.50                                                          Excellent

BB                                        3.00                                                          Good

CB                                        2.50                                                          Average

CC                                        2.00                                                          Sufficient

DC                                       1.50                                                          Fail

DD                                       1.00                                                          Fail

FD                                        0.50                                                          Fail

FF                                        0.00                                                          Fail

Apart from the letter grades used as success grades, other special letter grades used in the University are as follows:

ST grade is given to students who come to the University through horizontal or vertical transfer from other higher education institutions or who re-register to the University through an exam conducted by ÖSYM for the courses they have previously taken and whose equivalence is recognized by the relevant board of directors. ST grade is not included in the grade point average. ST grade is also given to courses taken from other universities in the summer school and passed and is not included in the grade point average. Courses taken from other universities in the summer school and failed are processed as FF grade in the student automation system.

GT grade is given to students who pass in courses not included in the grade point average. The UT grade is given to students who fail in courses that are not included in the grade point average.

The ET grade is given to students who are exempted from courses determined by the Senate without credit as a result of the exemption exam administered by the relevant units. The ET grade is not included in the grade point average.

The NT grade is given to students who fail because they do not meet the course attendance requirement or the conditions related to the course application. The NT grade is treated as an FF grade in the grade point average calculation.

The BT grade is given to students who are successful in non-credit courses and internships. The BT grade is not included in the grade point average.

The KT grade is given to students who are unsuccessful in non-credit courses and internships. The KT grade is not included in the grade point average.

The conversion of grades to the 100-point system is determined according to the YÖK grade conversion table. The grades of the courses that the students have been exempted from by the relevant unit from the courses they have taken in their previous education are shown in the transcript and are taken into account in the general weighted grade point average.

To ensure the quality of higher education programs, the Council of Higher Education (YÖK) is responsible for planning, organizing, managing, and supervising the educational, instructional, and other activities carried out in higher education institutions. Each year, "University Monitoring and Evaluation Reports" for higher education institutions, prepared within the framework of the criteria determined by YÖK, are published. Based on these reports, YÖK shares quantitative and qualitative evaluations of higher education institutions with the public.
Additionally, YÖK publishes the "Foundation Higher Education Institutions Report" annually, containing academic, administrative, and financial data for foundation higher education institutions. These reports also include quantitative and qualitative evaluations, which are shared with the public by YÖK. The quality assurance of undergraduate programs in higher education is provided according to the "Procedures and Principles for Ensuring the Quality Assurance of Higher Education Diploma Programs":
Creation and Approval of Academic Programs:

1.1. YÖK establishes the minimum standards and criteria required to open undergraduate departments and programs in higher education institutions.

1.2. The curriculum of undergraduate programs and the learning outcomes each program will provide to students are determined by the senates of higher education institutions in line with the basic principles set by YÖK.

1.3. The curriculum of National Core Education Programs is implemented by higher education institutions upon approval by YÖK after being accepted by the relevant Deans' Council.
Assessment and Evaluation: The methods for assessing and evaluating the learning outcomes that undergraduate programs aim to provide to students are carried out according to the education, instruction, and examination regulations prepared by higher education institutions, in accordance with the fundamental principles determined by YÖK.
Certification: Students enrolled in undergraduate programs are awarded a bachelor's degree upon successfully completing the course credits and other obligations determined by the higher education institutions.
Self-Assessment and External Assessment: In the context of continuous monitoring, higher education institutions enter their "Internal Evaluation Reports" for the previous year into the Information System prepared by the Higher Education Quality Council (YÖKAK) at the beginning of each year. YÖKAK shares its "Institutional Feedback Report," which pertains to the external evaluation of higher education institutions, with the public. Additionally, accreditation decisions made by accreditation organizations authorized or recognized by YÖKAK indicate that the qualifications of the programs have met quality assurance standards. YÖKAK conducts regular review activities concerning the qualifications set by its regulations.

Within the scope of the “Performance-Based Process Management Model” implemented at Kayseri University, upper, main and sub-processes are defined in a way that their inputs, outputs, resources, relationships and responsibilities are specific. Under the upper process of Management of Education and Training, there are main and detailed sub-processes for the planning, implementation and monitoring of education-training activities as well as the management of the teaching staff. Participation of stakeholders in decision-making processes and relations with alumni are carried out through upper and detailed processes for managing stakeholder relations and alumni relations. Our unit’s performance indicators and activities are planned, implemented and monitored based on evidence over the years to support these processes. Integrated Quality Management System (BKYS) is used to support all these activities. Remedial activities are carried out through the Improvement Module integrated into BKYS and our unit closes PDCA cycles in education-training, R&D and social contribution activities in this way. In addition, the “Satisfaction Management System” is systematically implemented through the software within our University in order to ensure the participation of internal and external stakeholders’ feedback in decision-making processes. As a result; Sustainability of activities is ensured through systematic mechanisms through framework regulations, Kayseri University and Develi Hüseyin Şahin Vocational School Regulations and Directives, and defined processes and supporting software.

A high school or equivalent diploma and a sufficient score from the Transition to Higher Education Exam are required.

Our graduates of the Cooking Program can earn the title of Chef and work in touristic certified businesses, restaurants, food factories, airplane-ship-train-bus-hospital kitchens as head chef, assistant head chef, section chef, sauce chef, fish chef, grill chef, fried food chef, soup chef, vegetable chef, joker chef, cold chef, patisserie chef, butcher, demi chef, busboy, etc. and in positions such as research chef, culinary scientist, food and beverage manager, food supply manager, kitchen manager, restaurant inspector-coordinator, restaurant manager. In addition, if they receive a passing grade from the Vertical Transfer Exam and within the quotas determined by the relevant units in the framework regulation of the YÖK; they can vertically transfer to the Family and Consumer Sciences, Nutrition and Dietetics, Gastronomy and Culinary Arts and Food and Beverage Management undergraduate programs.

1. Law no. 2547 on Higher Education
   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
   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 (Additional Article-35)

                  2.1. Higher Education Quality Assurance and Higher Education Quality

The qualification is valid continuously.