Aşçılık (Anamur MYO) Ön Lisans Diploması

Hotel, Restaurant and Catering Services / Cooking ISCO-08

Hotel, Restaurant and Catering Services / Cooking ISCO-08

The main objective of the program is to train qualified human resources who are competent in all theoretical knowledge and have professional experience in the field of pastry and bread making, which is needed by national and international independent businesses (pastry shops, bakeries, cafes, etc.), food and tourism sectors, who are proficient in at least one foreign language, who have the ability to make and implement decisions, who follow the latest developments in their field in gastronomy, who are skilled in human relations, who have a broad vision, and who are creative. The language of instruction is Turkish, but English preparatory education is optional.

Education and training is carried out formally. The program has first and second education. Internships are done in food and beverage businesses.

Have knowledge about the basic concepts and theories of the culinary profession.

• Can use the knowledge and methods he/she has on various subjects such as menu planning, cooking methods, world cuisines, local cuisines for professional development.
• The importance of researching, developing, conducting and presenting, individually or as a group, on issues related to the field.
• Has knowledge of legal regulations, professional standards and practices in the culinary profession
• Recognizes, uses and maintains the physical environment, tools and technologies related to culinary.
• Defines the importance of professional ethics in working life
• Dominates food and beverage terminology
• Achieves the skill of preparing local dishes and beverages belonging to Ottoman and Turkish cuisine
• They can work in teams and take on individual responsibility when necessary
• They gain the skills to prepare and serve menus from different country cuisines
• They can use computers, name correspondence related to their field, store information and use stored information
• They identify problems related to cooking, produce and present solutions
• They take into consideration human health, social and natural environment while performing works related to cooking
• They follow current developments related to the cooking profession
• They define basic grammar rules of Turkish and foreign languages, and gain basic English language skills
• She/ he  interprets the political, economic, social and intellectual conditions that led to the emergence of the Turkish Revolution, and in line with Atatürk's principles and revolutions, she values human values, especially love of country, in line with national goals and ideals in unity with the society she lives together with.

Professional competencies related to the field, technical reading comprehension, writing and application skills, ability to use a foreign language, cost calculation, ability to follow technological developments related to the field, ability to use computers at a basic level, ability to work in groups, effective communication and being social, following current issues related to the field and continuing to learn, having citizenship awareness, being entrepreneurial and recognizing cultural differences.

Exams and evaluation ARTICLE 32- (1) Exams; a) Midterm exams, end-of-term exams, make-up exams, single-course exams, practical training exams, make-up exams and exemption exams can be held in the ways specified by the relevant legislation. b) These exams can be held in written, oral or both written and oral and/or practical and/or electronic formats. c) The types and weights of these exams are determined by the proposal of the relevant board and the approval of the Senate. ç) The place and dates where these exams will be held are determined by the sub-unit and announced at least two weeks before the relevant exam. Students are required to take the exam on the announced day, time and place, and have their student ID documents and other requested documents with them. d) Exams to be held within the scope of distance education programs and in courses given via distance education can be held electronically or centrally in accordance with the relevant legislation and Senate decisions. e) In order for a student to take the exam of a course, they must have renewed their registration for that semester, registered for that course and met the attendance requirement.. f) If a student takes an exam for a course that he/she has not registered for or has not earned the right to take, the grade he/she has received will be cancelled even if it has been announced. (2) The principles regarding midterm exams are as follows: a) The number of midterm exams is determined by the relevant board decision, provided that at least one midterm exam is held for each course in each semester, and is entered into the University's Bologna information package by the course instructor. b) In cases where the weight of the midterm exam is determined to be over 40%, at least two midterm exams are held. Homework, projects and similar work done within/within the scope of the course can be used instead of one midterm exam. c) A maximum of two midterm exams from the courses scheduled in the same semester can be held on the same day. ç) The total weight of midterm exams can be at least 40% and at most 60%. In courses given via distance education, this weight is determined by the Senate.(3) The principles regarding the mid-term exam are as follows: a) The mid-term exam of a course is held at the place and time announced by the relevant board at the end of the semester in which the course is completed. b) In order to take the mid-term exam of a course; it is necessary to attend at least 70% of the theoretical courses and to participate and pass at least 80% of the practical courses. c) The relevant board decides to evaluate the theoretical and practical parts of a course as separate exams. (4) The principles regarding the make-up exam are as follows: a) Students who are entitled to take the mid-term exam held in the fall and/or spring semesters of an academic year but did not take the exam or who conditionally passed or failed the course/courses whose exams were taken may take the make-up exam. b) There is a break of at least two days between the mid-term exams of the relevant course and the make-up exam. c) The score obtained from the make-up exam is evaluated as the mid-term exam score.(Added: RG-6/2/2024-32452) The administrative boards of the units are authorized to determine whether or not a make-up exam will be held for courses prepared individually or in groups and which have a practical end-of-term/end-of-term exam. (5) (Amended: RG-6/2/2024-32452) The principles regarding single-course exams are as follows: a) The single-course exam will be held at the end of the fall semester, spring semester or, if the University offers summer education, at the end of the summer education. b) A student who has taken all the courses required to be taken in the curriculum of the program he/she is registered in, meets the attendance requirement and fulfills all other obligations of the relevant program, including practices such as internships, and has only one failed course left to graduate, can take the single-course exam for the course he/she has failed on the dates specified in the academic calendar. c) A student who has passed all of his/her courses but does not have the 60.00 general grade point average required for graduation can take the single-course exam for any of the courses he/she has taken before on the dates specified in the academic calendar. However, students who cannot increase their general grade point average to 60.00 with the grade they will receive as a result of the single-course exam will not be given this exam right. d) The authority to decide whether to grant a single-course exam right for applied courses belongs to the relevant unit's board of directors.d) After the student has earned the right to take the single-course exam, he/she can apply to the relevant sub-unit in writing before the start date of the single-course exam specified in the academic calendar for the first single-course exam to be held. The student's situation is examined by the sub-unit and if the sufficient conditions for taking the exam are met, the student is granted the right to take the single-course exam by the decision of the unit's board of directors. The single-course exam program is determined and announced by the sub-unit. e) A student who receives a grade of at least 60.00 from the single-course exam is successful.(f) Students who use their single-course exam rights and fail or who do not take the single-course exam must have registered for the course in the first fall or spring semester it is opened. If the student fails by taking the mid-term and final exams of this course without requiring attendance and fulfilling the requirements of the course, they can use their single-course exam rights again. (6) The principles regarding make-up exams are as follows: a) Excuses are accepted for mid-term exams, but not for final and make-up exams. Excuses are not accepted for students who do not/cannot take the mid-term and final exams in distance education programs.b) Excuses are not accepted for additional exams such as single-course and maximum education-training exams. c) Students who cannot take exams because they are assigned to represent the university or our country can take make-up exams for all exams they missed. The date of make-up exams for these students is determined by the decision of the relevant unit management board. ç) The exams of students who take the exams held during the period they are excused are considered invalid. d) Students who cannot take make-up exams are not given a second make-up exam right. e) The application for the excuse is made in writing to the relevant sub-unit within five working days from the end of the excuse. Applications made outside this period are invalid. f) (Added: RG-6/2/2024-32452) Students who cannot attend the end-of-term/term exams of courses for which make-up exams are not held due to force majeure are given the right to take a make-up exam by the decision of the relevant unit management board, provided that they document this situation.(7) The principles regarding the exemption exam are as follows: a) Exemption exams are opened at the beginning of each academic year for foreign language courses, which are among the common compulsory courses included in subparagraph (ı) of the first paragraph of Article 5 of Law No. 2547, and basic informatics courses conducted by the Informatics Department of the Rectorate. b) A student who receives a minimum grade of 60.00 from the exemption exam is considered successful. (8) In addition, the principles regarding the practical training exam granted to students are applied in accordance with the provisions of the relevant legislation. (9) In necessary cases, with the proposal of the relevant sub-unit board, the decision of the unit management board and the approval of the Rector, the exam may be held after the end of working hours on weekdays and/or on Saturdays and Sundays, excluding national and religious holidays. (10) Students who cheated in exams, attempted to cheat or assisted in cheating, and students who are determined to have cheated or assisted in cheating during the examination of the exam papers are deemed to have received a zero grade for those exams and action will be taken against them in accordance with the provisions of the relevant legislation. A student who is found not guilty as a result of the investigation is given the right to take a new exam.(11) Midterm exam results are entered into ÖBS no later than the last day of the relevant semester, and final and make-up exams are entered within the dates specified in the academic calendar, and the exam result list showing the students' final grades after the make-up exam is signed by the faculty member and delivered to the relevant unit in a single copy. For grades that cannot be entered within the time limit, grade entry is ensured by the decision of the relevant unit's board of directors. (12) The evaluation and adaptation of grades taken in other higher education institutions in Turkey or abroad, in summer education or within the scope of student exchange programs are made by the decision of the relevant unit's board of directors in accordance with Article 30. Objection to exam grade ARTICLE 33- (1) The student may apply to the sub-unit to which he/she is affiliated with a petition within five working days from the announcement of the exam results of the relevant course and request that the exam paper be re-examined. The sub-unit shall have the exam paper examined by the faculty member responsible for the relevant course to determine whether a material error has been made and shall notify the student of the result.(2) The student may apply to the sub-unit to which he/she is affiliated within five working days from the notification of the result of the examination against the objection to material error and request that his/her paper be examined on the merits. A committee of at least three people, consisting of faculty members in the relevant field, in addition to the responsible faculty member, determined by the relevant unit board of directors, shall conduct a comparative examination on the merits with the answer key and/or other exam papers and documents. Grade changes shall be finalized by the decision of the relevant unit board of directors. The board decision regarding the grade change shall be notified to the relevant sub-unit (Amended expression: RG-6/2/2024- 32452).3) If it is determined that any material error has been made in the success grades announced in ÖBS, the course instructor shall apply to the relevant sub-unit and request correction. This request shall be evaluated by the relevant sub-unit. If there are any changes or corrections to the grades, they shall be discussed and decided upon by the relevant unit board of directors. The unit board of directors’ decision (Amended phrase: RG6/2/2024-32452) shall be notified to the relevant sub-unit. Course success grade ARTICLE 34- (1) Students shall be given a success grade out of 100.00 for their success in the courses they have taken and the following shall be taken into consideration: a) In order for a student to be successful in a course, their grade must be at least 60.00. The success status of a course success grade between 50.00 and 59 is specified in the third paragraph. b) The course success grade is obtained by evaluating the midterm exam and the end-of-semester or make-up exam scores together. If a student receives a final exam score lower than 50.00, their course grade will not be calculated and their success will be reflected as an F3 letter grade.(c) The percentage weights of midterm and final exams are determined by the relevant sub-unit and are decided by the unit management board together with the course assignments of the teaching staff and weekly course programs within the periods specified in the academic calendar. (2) The percentage weights of the exams related to a course are announced on ÖBS within the first two weeks of the academic semester. (3) The principles regarding letter grades and their evaluation are as follows: a) Grades are converted to one of the following letter grades using the absolute evaluation method and in fractional grades, the numbers five and above after the decimal point are rounded to the nearest upper integer, and the numbers four and below after the decimal point are rounded to the nearest lower integer. The student's course success grade, the corresponding letter grades, the coefficients of these grades and the success evaluation are shown in the table below:Success Grade Letter Grade Coefficient Success Evaluation 90.00 – 100 AA 4.00 Successful 80.00 – 89 BA 3.50 Successful 70.00– 79 BB 3.00 Successful 65.00 – 69 CB 2.50 Successful 60.00 – 64 CC 2.00 Successful 55.00 – 59 DC 1.50 Conditionally Successful 50.00 – 54 DD 1.00 Conditionally Successful 40.00 – 49 FD 0.50 Failed 0.00 – 39 FF 0 Failed 0 F1, F2, F3 0 Failed b) A student who receives one of the grades AA, BA, BB, CB, CC in a course is successful in that course. c) At the end of a semester, students with a semester grade point average of 60.00 or more are considered to have passed the courses they received DC and DD in that semester. At the end of a semester, students with a semester grade point average of less than 60.00 are considered to have failed the courses they received DC and DD in that semester. ç) A student who receives one of the grades FD, FF, F1, F2 or F3 in a course is considered to have failed that course. (4) F1, F2 and F3 grades are defined below: a) F1: Given when a student cannot take the end-of-semester exam due to failure to meet the attendance requirement during the semester. When a student retakes the course, the attendance requirement is sought.ç b) F2: Given when the student fulfills the attendance requirement and other requirements of the course during the semester but does not take the final exam although he/she could have taken the exam. c) F3: Given when the student fulfills the attendance requirement and other requirements of the course during the semester and takes the final exam but receives less than 50.00 points from this exam. ç) F1, F2 and F3 grades are included in the calculation of the final and general grade point averages as zero points. (5) (Amended: RG-6/2/2024-32452) The following grades are given in the evaluation of non-credit courses, internships, graduation studies, projects, community service and similar practices: a) UZ (Unsuccessful Application): Given to students who cannot achieve sufficient success in all kinds of application studies of courses with applications and the attendance requirement is sought when the student retakes the course. b) BL grade: Given to students who are successful (60.00-100 grade range) in courses not included in the grade point average. c) BZ grade: Given to students who fail courses that are not included in the grade point average (0-59 grade range). (6) (Amended: RG-6/2/2024-32452) MF (Exempt) grade; Given for exempted courses.) (Added: RG-6/2/2024-32452) The grades of all courses taught by the faculty members are entered into ÖBS by the relevant faculty member, announced and finalized. Academic success grade point averages ARTICLE 35- (1) The student's academic success grade point average is calculated at the end of each semester. During this calculation, two averages are obtained, the student's term grade point average and the general grade point average. (2) In order to calculate the term grade point average; first, the total number formed by the multiplication of the grades obtained by a student from the courses taken in a semester and the national credits of those courses is found. Then, this number obtained from all courses is divided by the total national credit values ​​of the courses. The value found is called the term grade point average of the semester.(3) The general grade point average is calculated by following the same procedure as the term grade point average, taking into account all courses taken by the student since entering the University. (4) In the calculation of academic success grade point averages, the results are expressed using two digits after the decimal point. In fractional grades, the numbers five and above after the decimal point are rounded to the nearest upper integer, and the numbers four and below after the decimal point are rounded to the nearest lower integer. (5) The general grade point average and other grade conversions are calculated based on the principles determined by the Senate. (6) Grades from courses taken previously or from another university and exempted are included in the average. (7) National credit is taken into account in the calculation of academic success grade point averages.

In order to monitor the quality of higher education programs;

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

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

• “Foundation Higher Education Institutions Report”, which includes academic, administrative and financial data of foundation higher education institutions, is published every year by YÖK. These reports, which include quantitative and qualitative evaluations of foundation 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 the Quality Assurance of Higher Education Diploma Programs”:
1. Creation and Approval of Curriculum: The Council of Higher Education determines the minimum standards and criteria required for the opening of undergraduate departments and programs in higher education institutions.
1.1. The curriculum of undergraduate programs in higher education institutions and the learning outcomes that each program will provide to students are determined by the senates of higher education institutions in accordance with the basic principles determined by the Council of Higher Education on these issues.
1.2. The curriculum of the National Core Education Programs is implemented by higher education institutions with the approval of the Council of Higher Education after being approved by the relevant Deans Council.
2. Measurement and Evaluation: The measurement and evaluation of the learning outcomes that each undergraduate program will provide to students is carried out in accordance with the teaching and examination regulations prepared by higher education institutions in accordance with the basic principles determined by the Council of Higher Education on these issues.3. Certification: Students enrolled in undergraduate programs receive a bachelor's degree 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 Institutional 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 by it regarding the external evaluation of higher education institutions with the public. In addition, accreditation decisions made by accreditation institutions authorized or recognized by YÖKAK also show that the quality assurance of the program qualifications is provided. YÖKAK conducts regular review activities regarding the qualifications determined in accordance with the legislation. 
Accreditation Institution Name; Tourism Education Evaluation and Accreditation Board (TURAK) 
01.01.2022 – 31.12.2027

Students are accepted to the Culinary Associate Degree Program through the Basic Proficiency Test (TYT) conducted by the Evaluation, Selection and Placement Center (ÖSYM). Students are entitled to enroll in this program if they are placed in the Student Selection and Placement System (ÖSYS) within the quota. There are no special entry requirements for this program.

Students who graduate from vocational associate degree programs can make vertical transfers to undergraduate programs as a result of the Vertical Transfer Exam (DGS) conducted by ÖSYM. Vertical transfer quotas are determined by the decision of the Council of Higher Education in a way that they do not exceed ten percent of the quota determined in the related undergraduate programs.

Students who successfully complete associate degree programs in culinary arts can make vertical transfers to the Family and Consumer Sciences, Nutrition and Dietetics, Gastronomy, Gastronomy and Culinary Arts, Culinary Arts and Management undergraduate programs of faculties/colleges if they are successful in the Vertical Transfer Exam conducted by ÖSYM in accordance with the provisions of the "Regulation on the Continuation of Undergraduate Education of Graduates of Vocational Schools and Open Education Associate Degree Programs".

Law No. 2547 on Higher Education

https://www.mevzuat.gov.tr/MevzuatMetin/1.5.2547.pdf

Mersin University Associate Degree Undergraduate Education and Examination Regulation
https://www.mersin.edu.tr/bulut/birim_381/Diger/Mersin_Universitesi_Lisans_Onlisans_ve_Sinav_Yonetmeligi.pdf

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

https://www.mevzuat.gov.tr/mevzuat?MevzuatNo=8315&MevzuatTur=7&MevzuatTertip=5

The qualification is valid continuously.

The Tourism Hotel Restaurant and Catering Services Program Cooking Program was accredited by the Tourism Education Evaluation and Accreditation Board between December 31, 2024 and December 31, 2026.