Gastronomi ve Mutfak Sanatları Lisans Diploması

ISCO 08

ISCO 08

The main goal of the department is to train gastronomes who are actively working in the food and beverage market, who have the equipment needed by organizations in the food and beverage sector, who can think analytically, and who have questioning and investigative qualities.

Education and training are provided in the form of formal education. In addition, practical training is provided in the application kitchen within the higher education institution or as internships in the gastronomy sector and workplaces.

• Knows the basic concepts and principles of business management, marketing and cost management in his/her field.
• Knows and applies management theories and practices that will enable him/her to manage a food and beverage business effectively.
• Recognizes national and international cuisines with their cultures and geographies, knows and applies their techniques; monitors and interprets local and global developments and changes.
• Interprets, evaluates and decides on data related to visual, sensory and nutritional elements related to the preparation and production techniques and presentation of food and beverages.
• Knows and uses tools and technological equipment related to his/her field.
• Knows and applies standards and basic principles related to food hygiene, food safety, food legislation, occupational health and safety in his/her field.
• Has knowledge of food science and technology, basic nutrition principles and nutritional values ​​and creates menus within this scope.
• Communicates effectively on all national and international platforms using at least one foreign language.
• Knows and uses the information and communication tools and technologies required by his/her field.
• Takes responsibility as an individual or as part of a group to solve problems encountered in the field and effectively conveys solution proposals in written and verbal form.
• Knows, follows, manages or takes part in projects, events and organizations carried out in the field that will contribute to the development of the field.
• Updates and develops his/her knowledge, skills and competencies with the awareness of lifelong learning and sustainability by having ethical values ​​related to the field.
• Knows the relationships between his/her field and sociology, local and global production-consumption patterns.

He/she has the following key competencies at an advanced level:

• Professional competencies related to his/her field,

• Technical reading comprehension, writing and application skills,

• Cost calculation,

• Being able to follow technological developments related to his/her field,

• Basic level computer usage,

• Being able to do group work,

• Effective communication and being social,

• Following current issues related to his/her field and making learning continuous,

• Having citizenship awareness,

• Being aware of cultural differences,

• Being an entrepreneur.

He/she has the following key competencies at an intermediate level:

Being able to use a foreign language

The measurement and evaluation system applied at Istanbul Beykent University is determined by the “T.C Istanbul Beykent University Measurement Activities and Examination Application Directive”, which is also available on the university website:

http://www.beykent.edu.tr/Content/files/20171014075427712.pdf

Measurement Activities Used in Achievement Assessment

(1) Assessment activities consist of mid-term and end-of-term assessment activities.

(2) Some of the assessment activities other than exams are given as group work.

Types of Assessment Activities

(1) Examinations: Examinations are conducted in written, test or oral form, face-to-face or via electronic media.

a) Quiz: These are short-term and narrow-scope exams used to measure end-of-unit learning outcomes. In face-to-face applications of these exams, the application programme is not announced and is applied during class hours. For exams conducted electronically, an application programme and time interval are announced at least one week in advance.

b) Mid-term exam: It is applied to measure the learning outcomes related to the subjects covered from the beginning of the semester until the relevant exam day.

c) Final Examination: It is an exam that is generally applied to cover all learning outcomes of the course.

A student's absolute success score; It consists of the contribution of the mid-term grade of that course and the end-of-term score (if he / she has taken the make-up exam, the make-up exam score) in certain proportions. The contribution of in-term evaluations to the absolute success score; In formal education, it cannot be less than 40% and more than 70%, in distance education, in-term evaluations are calculated over 20% and end-of-term evaluations over 80%. Absolute success grades show the ranking grade of the students. Considering the success level of the class, the statistical distribution of the scores and the class average, how the letter grades will be obtained is determined by the Senate. Letter grades and coefficients and other marks are shown below:

2) Other letter grades and their meanings are given below.

a) DZ grade; It is given when the attendance conditions of the course are not met.

b) Exempt grade (M); It is given to credits earned as a result of exemption exams. Exempt grade; It is included in the graduation credit, it is not included in the weighted grade point average calculation.

c) Pass grade (G) is given for the courses that are not included in the weighted grade point average.

d) Fail grade (K); It is given in case of failure of courses that are not included in the weighted grade point average.

Success Grade Coefficient:

AA 4.0 / BA 3.5 / BB 3.0 / CB 2.5 / CC 2.0 / DC 1.5 / DD 1.0 / FD 0.5 / FF 0.0

https://www.beykent.edu.tr/docs/default-source/yonergeler/beykent-universitesi-bagil-degerlendirme-sistemi-uygulama-yonergesi.pdf?sfvrsn=f994d223_4

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. The 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”:

https://uluslararasi.yok.gov.tr/Documents/avrupa-yuksekogretim-alani-ile-uyumlasma-projesi/documents/yuksekogretim-programlar-kalite-guvencesi-usul-ve-esaslar.pdf

1. Creation and Approval of Curriculum: The minimum standards and criteria required for the opening of undergraduate departments and programs in higher education institutions are determined by the Council of Higher Education.

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 education 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 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.

https://www.beykent.edu.tr/haberler/detay/2023/05/08/y%C3%B6kak-tan-i-stanbul-beykent-%C3%BCniversitesi-ne-akreditasyon

• Accreditation Organization Name: Tourism Academicians Association (Tourism Education Evaluation and Accreditation Board) (TUADER)

Start/End Date: 1.01.2024/31.12.2026

• Accreditation Organization Name: The Accreditation, Certification and Quality Assurance Institute (ACQUIN)

Start/End Date:10.03.2025-30.09.2031

Student admission to Istanbul Beykent University Gastronomy and Culinary Arts Department is possible upon completion of processes/passing exams determined by ÖSYM within the framework of academic and legal legislation of Beykent University. In accordance with the relevant regulations established by the Council of Higher Education (YÖK), student admission to this program is made according to the SÖZ score type with the central exam system called AYT. After students declare their program preferences in which they want to study, they are placed in the relevant programs by the Student Selection and Placement Center according to the score they receive from this exam. A student who has started their education in an equivalent program in Turkey or abroad can apply for horizontal transfer. The admission of students is examined and evaluated specifically before the beginning of the semester, considering the conditions of each student and the degree they apply for. More detailed information about admission to the university is available in the Institutional Introduction Catalogue. Admission of students to programs with a General Academic Exchange Protocol is made within the scope of bilateral protocols signed between Beykent University and cooperating universities (such as ERASMUS). Students can enroll in the program if the relevant academic unit approves. Students who will be accepted to the program are required to have sufficient language skills to follow the courses.

Graduates of the department can work in various branches of the food and beverage industry. With postgraduate education, they can work in higher education institutions; with pedagogical formation, they can work in secondary education institutions affiliated with the Ministry of National Education.

1. Law No. 2547 on Higher Education

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

1.2. Regulation on the Continuation of Undergraduate Education of Vocational Schools and Open Education Associate 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

https://www.mevzuat.gov.tr/File/GeneratePdf?mevzuatNo=28996&mevzuatTur=KurumVeKurulusYonetmeligi&mevzuatTertip=5

Qualification is continuous