Aşçılık Ön Lisans Diploması

ISCO 08: 5120

ISCO 08: 5120

1. To train a workforce with sufficient professional and technical equipment and professional and ethical awareness to work in national and international food and beverage businesses.

2. To provide the ability to transfer theoretical knowledge about the culinary profession into practice.

3. To train chef candidates with sufficient knowledge, equipment and innovative perspectives about Turkish and World cuisine.

Education and training are provided in the form of formal, open or distance education. In addition, practical training is provided as internships or workplace training in the kitchens, restaurants, cafeterias and workplaces of food and beverage businesses.

• Defines basic concepts related to the food and beverage sector.
• Has knowledge about the organizational structure of food and beverage businesses, internal and external environmental factors they are affected by.
• Has sufficient technical cooking and gastronomy knowledge for general information, nutritional values ​​and cooking techniques of the food and beverages to be produced.
• Demonstrates basic reading, comprehension, speaking and writing skills in English (For this purpose, at least 224 hours of lessons are included in the curriculum as a compulsory course category).
• Uses computer software and information and communication technologies at least at the Basic Level of the European Computer User License required by the field.
• Has sufficient awareness on basic legal issues, universality of social rights, social justice, quality and cultural values, environmental protection, occupational health and safety. Has a sense of professional and ethical responsibility.
• Analyzes and produces solutions to problems encountered in the sector with the theoretical and practical experience he has gained.
• Knows the procedures of banquet and mass food and beverage organizations and serves as a team member in these organizations.
• Explains various topics such as menu planning, cooking methods, presentation and service, material supply and stock applications and follows innovations in the field.
• Plans the cost management and purchasing processes of food and beverages.
• Knows and applies food safety and quality management systems. Has knowledge and skills in crisis management and first aid.
• Demonstrates presentation skills within the scope of Turkish and World Cuisine by establishing effective written, verbal and non-verbal communication in the practice of the culinary profession.
• Gains professional knowledge and skills in subjects that will support individual development such as lifelong learning, process management, time management, entrepreneurship, etc.

It has the key competencies listed below at entry level.
1. Reading and writing competence
2. Multilingual competence
3. Mathematical competence and competence in science, technology and engineering
4. Digital competence
5. Personal, social and learning to learn competence
6. Civic competence
7. Entrepreneurial competence
8. Cultural awareness and expression competence

Candidates who want to achieve this qualification are subject 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 written exam with 4 options, multiple choice and each with equal points. Candidates are given an average of 2 minutes for each question in the exam.

All skills and competencies are measured with a performance-based exam. The duration of the performance-based exam should correspond to the duration in real practice conditions. The performance-based exam is carried out in a real or realistic working environment.

In order to monitor the quality of higher education programs;

• YÖK is responsible for planning, organizing, managing and supervising the education and training and other activities carried out in higher education institutions.

• “University Monitoring and Evaluation Reports” of higher education institutions prepared within the framework of the criteria determined by YÖK are published every year. The reports prepared according to these reports, which include quantitative and qualitative evaluations of higher education institutions, are shared with the public by YÖK.

• YÖK publishes the “Higher Education Institutions Report” containing academic, administrative and financial data of higher education institutions every year. These reports, which include quantitative and qualitative evaluations of higher education institutions, 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 Providing Quality Assurance of Higher Education Diploma Programs”:

1. Creation and Approval of Curriculum:

1.1. YÖK determines the minimum standards and criteria required for opening 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 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 after being approved by the relevant Deans' Council.

2. Measurement-Evaluation: How the measurement and evaluation of the learning outcomes that each associate degree program will provide to the student will be carried out in accordance with the education, training 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 receive an associate degree diploma if they successfully complete the course credits and other obligations determined by higher education institutions.

4. Self-Assessment-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 Council (YÖKAK) at the beginning of each year. YÖKAK shares the “Institutional Feedback Report” prepared by YÖKAK regarding the external evaluation of higher education institutions with the public. In addition, accreditation decisions given by accreditation institutions authorized or recognized by YÖKAK also show that the quality assurance of the qualifications of the programs is provided. YÖKAK carries out regular review activities regarding the qualifications determined in accordance with its legislation.

Candidates must have a high school diploma or equivalent and receive the required score from the TYT score type.

Provided that they receive the required score in the Vertical Transfer Exam conducted by the Student Selection and Placement Center, they can apply to undergraduate programs related to their field or to undergraduate completion programs of Distance Education Systems.

1. Law No. 2547 on Higher Education

1.1. Regulation on Transfer, Double Major, Minor and Inter-Institutional Credit Transfer between Associate and Undergraduate Programs in Higher Education Institutions

1.2. Regulation on Continuation of Undergraduate Education of Vocational Schools and Open Education Associate Degree Program Graduates

2. Law No. 2547 on Higher Education (Additional Article-35)

2.1. Regulation on Higher Education Quality Assurance and Higher Education Quality Board

The qualification is valid at all times.