COOKERY PROGRAM

 Program Profile

 

As in the whole world, gastronomy is a rising value in our country. Depending on this value, people's demand for eating and drinking outside is increasing. Institutions and organizations operating to meet these demands need more and more qualified staff. The Cookery Program is an associate degree program based on the training of professional cooks who can make the food that needs to be prepared daily ready for service in accordance with hygiene rules by using their knowledge and skills in a certain plan.

The aim of the Cookery Program is to train qualified professional cooks who have sufficient infrastructure to be employed in the field of kitchen and food and beverage services, who can interpret and evaluate data using the basic knowledge and skills acquired in the field, who can identify problems, realize professional plans and projects and develop solutions, who can take responsibility in working groups or work individually, who can communicate effectively and have a foreign language knowledge at a level that can follow innovations in the field.

In line with this goal, our academic and administrative staff work with great devotion to ensure that our students receive the highest quality education in both theoretical and practical areas. In this program, our students are given courses such as Introduction to Gastronomy, Kitchen Planning, Cooking Techniques, Kitchen Products, Patisserie Products, World Cuisine, Local Cuisine, Cold Kitchen, General and Vocational Foreign Language etc.

The language of education is Turkish. In accordance with the structure of the accommodation and food and beverage sectors, students, in addition to their theoretical education, support their knowledge at school by practicing by doing 30 working days of vocational internship in accommodation establishments and restaurant kitchens and similar businesses.

 

Qualification Awarded

Qualification Awarded Students who successfully complete all of the courses available in the program (equivalent to a total of 120 ECTS) and obtain a weighted grade point average of at least 2.00 out of 4.00 are awarded an associate degree in the field of cookery.

Proficiency Level

Qualification Level Associate Degree

Admission and Registration Requirements

Admission and Registration Requirements The registration of candidates to vocational schools is made in accordance with the principles to be determined by the Council of Higher Education and the Interuniversity Council. Registration to the university is done by the candidate himself/herself. However, the registrations of those with justified and valid excuses can also be made by their relatives. A student ID card is given to the student who is definitely enrolled in the university. For registration to Vocational Schools; 1) To be a graduate of high school or equivalent vocational school; the equivalence of diplomas obtained from foreign high schools must be approved by the Ministry of National Education, 2) As a result of the Student Selection and Placement Examination (ÖSYS), it is required to be placed in the Tourism and Hotel Management Program with the central placement system in that academic year. Documents required for registration: 1) High school and equivalent school diploma 2) Placement result document made by OSYM

Qualification Requirements and Rules

Qualification Requirements and Regulations In order to obtain an associate degree in the field of cookery, students must successfully complete all of the compulsory and elective courses (equivalent to a total of 120 ECTS) and achieve a GPA of at least 2.00 out of 4.00.

Program Outcomes

PO-1 Defines the basic concepts related to cookery.

PO-2 Know the legal regulations and professional standards in the field of cookery.

PO-3 Know the internal and external environmental factors that affect food and beverage establishments.

PO-4 Know how food and beverage and other services provided in food and beverage establishments are organized and presented.

PO-5 Know at least one foreign language at the level of European Language Portfolio A2.

PO-6 Easily apply the theoretical and practical knowledge gained in school and internship studies in the sector.

 

PO-7 Know how computer automation systems used in food and beverage establishments work and use these systems.

PO-8 Use the foreign language knowledge acquired in school and internship studies in the sector.

PO-9 With the theoretical and practical experience gained, analyze the problems encountered in the sector and produce solutions.

PO-10 Have high communication power and adapt to teamwork.

PO-11 Establish effective and healthy communication with subordinates and superiors.

PO-12 Have the ability to work under work intensity, stress and pressure.

PO-13 Knows the menu planning, food production, kitchen services management, service services, banquet organizations applications under the food and beverage department in hotel businesses and takes an active role in these applications.

PO-14 Have the equipment for the field of cookery and can apply the knowledge and skills acquired.

PO-15 Participates in teamwork as a team member in sales marketing, congress and fair organizations.

PO-16 Local cuisines have sufficient knowledge in the field of home world cuisines.

PO-17 Help their colleagues they work with and ensure their development by continuously educating their subordinates.

PO-18 Respectful to their superiors and fully fulfill the tasks they receive from them and produce their own solutions in times of crisis.

PO-19 Prepare reports related to their duties and present them to their superiors.

PO-20 Help their colleagues by fulfilling tasks other than their own duties in unusual situations.

PO-21 Depend on national and ethical values, pay attention to these values in their work.

PO-22 Continuously follow the innovations related to the profession and continuously improve themselves.

Occupational Profiles of Graduates

Graduates of the cookery program have the opportunity to be employed in every institution where food is produced. The field of food and beverage services, accommodation places, kitchens of private or public institutions where collective meals are eaten, etc. in accordance with the rules of hygiene and sanitation in places where food and beverages are made ready for service and served to the customer. Graduates of the program can also work as kitchen staff in school kitchens, hospital kitchens, factory kitchens, army kitchens, workplace kitchens, airports, food factories kitchens, hotel kitchens, restaurant kitchens, ship kitchens, aircraft kitchens, train kitchens, as well as in the Ministry of Culture and Tourism, Tourism Provincial Directorates and Municipalities.

Transition to Higher Degree Programs

 

Candidates who have successfully completed their associate degree education can make vertical transfer to Family and Consumer Sciences, Nutrition and Dietetics, Gastronomy and Culinary Arts, Food and Beverage Management undergraduate programs provided that they are successful in the DGS (Vertical Transfer Exam) exam.

Click here for the course content and curriculum of the cookery program.