Gastronomi ve Mutfak Sanatları Lisans Diploması

Knows and applies national/international legal regulations and professional standards in the related field. Have knowledge about the historical development of gastronomy, Turkish culinary culture, and the scientific/artistic infrastructure of gastronomy, and develops skills in practice. Demonstrates reading, comprehension, and speaking skills in English, at least at the European Language Portfolio B2 level. Have knowledge and experience with national/international cuisines. Knows and uses kitchen setup, equipment, and technologies. Knows and applies food quality, control systems, nutrition principles, primary health, and menu planning. Knows the food and beverage production, cost, sales/marketing, and management business processes from the purchasing stage to the presentation. Knows and applies the universality of social rights, environmental protection, occupational health, and safety. Analyze the internal and external environment and do studies such as strategy development and quality management in food and beverage businesses. Can communicate, take responsibility, conduct research, and follow developments and practices independently or as a member or manager of a team.

A wide variety of assessment methods are applied in the program such as midterm (s), homework (s), project (s), practice (s) and final exam. The evaluation method is written exam (s), true-false test (s), short-answer test (s), paired test (s), oral exam (s), assignment (s), project (s), design (s), The portfolio can include performance task (Application / Laboratory / Workshop / Field Work / Seminar / Presentation / Graduation Work / Thesis). This section is explained in detail on the individual course introduction page for each course. All exams and other activities are evaluated over 100 points. In calculating the success grade, 40% of the semester work and 60% of the final exam are taken. However, if the final exam grade is below 30, the success grade is given as FF. Students who get one of the grades (AA), (BA), (BB), (CB), (CC), (G), and (B) from a course are considered successful. Letter grades (G), (K), (M) and (B) are not taken into account in the average calculation. In order to benefit from the exam rights of a course, students are required to fulfill the following conditions defined in the relevant article of our University Associate and Undergraduate Education and Exam Regulations; a) To be registered to that course, b) To attend 70% of the theoretical courses, c) To participate in 80% of the applications in the applied courses, d) To be successful in the applications, to complete the given projects. Other issues related to teaching and examination have been reported in İskenderun Technical University Associate Degree and Undergraduate Education and Exam Regulations. The conversion of grade from 100 grade system to letter grade system in İskenderun Technical University Undergraduate Programs is done based on the table below. 55-59 DC 1.50 Failed * 50-54 DD 1.00 Failed * 40-49 FD 0.50 Failed <= 39 FF 0.00 Failed. Discontinuous * (DC) or one of (DD) grades If the students who receive one of their grades in Absenteeism *(DC) and below take the course again. G: Non-credit course, internship, industry-based learning, adaptation to the profession program and successful in practice, K: Non-credit course, internship, industry-based learning, adaptation to the profession program and unsuccessful in practice, M: Exempt, B: Successful. Students are eligible to receive a bachelors degree when they successfully complete their internship with a total of 240 ECTS course credits by taking elective courses related to all compulsory courses.

Candidates with a high school diploma, T.C. Candidates who show certain success in the central exams held by the Higher Education Council, the Measurement Selection and Placement Center (ÖSYM) or the international exams accepted by the Higher Education Board, are placed in consideration of their preferences and success order. The candidate who has the right to be a student registers with the documents determined within the period announced by the university. The candidate who fails to make a final registration within the specified period, loses the right to register.

Gastronomy and Culinary Arts graduates can be employed in all businesses where Food and Beverage activities are available. Graduates who have completed their education have extensive job opportunities, primarily the following. Working Areas of Graduates 1. In food and beverage departments of accommodation establishments, restaurants, bars, etc. medium and upper level kitchen manager candidate in independent food and beverage businesses. 2. As a master trainer / instructor in Anatolian Hotel and Tourism Vocational High Schools, Anatolian Girls Vocational and Vocational High Schools and other related vocational high schools, and in Tourism Education Centers, in practical courses related to their fields such as Kitchen, Service and Bar, Cooking, Food and Beverage Services. opportunity to work. 3. Opportunity to work in national and international chain restaurant enterprises, public institutions and organizations, cafe enterprises, catering and banquet organizations. 4. Academic career opportunity for successful and prone students. 5. There is also the opportunity to become a vocational teacher in secondary education institutions for graduate students who have masters degree in Educational Sciences.

Qualification is continuous