Aşçılık Ön Lisans Diploması

ISCO 08

ISCO 08

• The objective of program in Culinary is to be satisfy the expectations in the service sector; required handicraft skill, to be able to produce via synthesize imagination and creativity, cooking techniques and materials knowledge, to bring innovation to kitchen techniques, advanced palate, to have enough knowledge about World and Turkish Cuisine, to train staff with academic knowledge and discipline.
• Improving the skills of advanced kitchen techniques with kitchen applications training, to provide the individual with the adequateness for future possible employment areas to serve the community.

• Education and training are provided formally. The program has primary and secondary education. Internships are provided in food and beverage businesses.

• Has knowledge about the basic cooking and cooking techniques and the materials to be used in different cooking methods.
• Has sufficient knowledge of technical cookery and gastronomy for general knowledge of food and beverages to be produced, nutritional values and cooking techniques.
• Has knowledge of mathematics and cost accounting that can calculate the weight of nutrients used in the cooking profession.
• Knows the physical and chemical properties of basic nutrients such as meat, fish, chicken, vegetables, fruits, oils, legume, milk, eggs which are used as basic in cookery profession
• Has theoretical knowledge about historical development of cookery art and profession; changes, cultural differences, climatic characteristics and the relationship between the food items that are grown and the food trends in the country.
• Has knowledge about the basic concepts of cookery and gastronomy and the relation of art of cookery with different food cultures
• Can make their presentation of basic cookery and gastronomy knowledge what they want to produce using handcrafts.
• Have information about the methods and presentation criteria that must be followed during the cooking and presentation process.
• Can also do traditional methods, that is, using alternative modern presentation techniques
• Can make visual presentations in the field of cookery, as well as hand techniques and technical information; use presentation techniques that visually describe the design and production processes.
• Has adequate knowledge on basic law, the universality of social rights, social justice, quality and cultural values and environmental protection, occupational health and safety.
• Becomes able to monitor developments in science and technology and constantly renew themselves with the awareness how necessary life-long learning is.
• Communicates his / her thoughts at the level of basic knowledge and skills that he / she possesses about the field through written and oral communication
• Use English at least at European Language Portfolio A2 level.
• Uses the computer software and information and communication technologies at least at the European Computer Use License Basic Level required by his / her field.
• Has professional and ethical responsibility consciousness.

• 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, doing group work, communicating effectively and being social, ability to communicate effectively and be social in the field. following current issues and continuing learning, having civic awareness, being an entrepreneur and noticing cultural differences

CHAPTER FOUR

Examinations, Success Evaluation and Discipline

General principles governing exams ARTICLE 28 - (1) A course coordinator is appointed for each course by the relevant unit supervisor. If the course is conducted by an instructor, the course coordinator is the instructor who teaches the course. The course coordinator prepares the course description and application information in a way to meet the course outcomes and programme qualifications. Assessment activities, preparation of questions to be asked in exams and determination of passing grades are carried out by the course coordinator. 

(2) Exams include the exemption exam, midterm exam, make-up exam, final exam, resit exam and single-course exam.

(3) For any course, at least two assessment activities, at least one midterm exam and one final exam, must be carried out during the semester.

(4) Students are obliged to attend all of the courses, practices and project studies they take. The attendance of the students is monitored and evaluated by the relevant instructor.  Records of students' attendance are entered into the student automation system in the last week of the term by the instructor of the course and absent students are announced. Students who fail to fulfil the attendance requirement of the course cannot take the final exam. Students who fulfil the attendance requirement of the course but fail do not have to attend this course in the following year. However, students are required to participate in the mid-term exam, quiz, practice, project and similar activities of the course.

(5) Exams can be written, oral, multiple-choice test, homework assignment, practice, project. The types and weights of the exams are applied as announced in the course syllabus.

(6) In order for students to take the exam of a course, they must have renewed their registration in that semester / year and registered for that course. If students take the exam of a course that they have not registered for or an exam that they are not entitled to take, the grade they receive is cancelled even if it has already been announced. (7) Exams are planned in accordance with the academic calendar, and if necessary, exams can be held on Saturdays and Sundays, except national and religious holidays, as per the decision of the relevant executive board.

(8) Students who are found to have cheated, attempted to cheat, plagiarised or assisted in cheating in the exams as a result of the proceedings according to the provisions of the Student Disciplinary Regulation of Higher Education Institutions published in the Official Gazette dated 18/8/2012 and numbered 28388 or who are found to have cheated or assisted in cheating during the examination of the exam papers are given a grade of zero for that exam.

(9) The grades of the courses taken in the summer term in the relevant units of the University and other higher education institutions in the country are evaluated as per the decision of by the executive board of the relevant faculty / college / MYO (vocational school).

(10) In the courses taken to increase the final grade, the latest grade received is deemed valid.

(11) In the calculation of the student's final grade, the weight of the final exam cannot be less than 40% and more than 70% in formal education. (As amended: RG-22/8/2022-31931) (2) All procedures relating to the distance education are carried out according to the principles adopted by the Senate based on the Doğuş University Distance Education Application and Research Centre Regulation published in the Official Gazette dated 26/4/2020 and numbered 31110.

Calculation of the final grade

ARTICLE 34 - (1) Letter system is used to indicate the students' degree of success in the course.  The letters, weight coefficients and score ranges used for this purpose are listed below:

a) A student who receives one of the grades A+, A, B+, B, B, C+ and C as a final grade in a course is considered to have passed that course. 

b) A student who receives one of the grades DZ, F and K for a course is considered to have failed that course.

c) A student who receives one of the grades D+ and D from a course is considered to have passed the course conditionally.  In order for the student to be considered successful in that course, his/her GPA must be at least 2.00 at the time of graduation. If the GPA is less than 2.00, the student increases his/her GPA to 2.00 by taking enough D+ and D courses. The student cannot graduate until this condition is met. 

(2) DZ (Absent):  Indicates that the student is considered unsuccessful due to absenteeism.

(3) G (Pass) : Indicates that the courses that are not included in the weighted grade point average are passed.

(4) S (Ongoing Work) : Grade letter "S" is used for ongoing internships and projects and "G" is used for successfully completed internships and projects. 

(5) M (Exempt) : 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.

(6) K (Fail) : Indicates that the courses that are not included in the weighted grade point average are failed.

 (7) TKR (Repeat) :  Indicates the repeated courses.

https://www.dogus.edu.tr/docs/default-source/douyonetmelikler/onlisans-ve-lisans-egitim-ogretim-ve-sinav-yonetmeligi.pdf

DOU Quality Management System (QMS) has been established to ensure the quality assurance process of the Institution in terms of its purpose, functioning and management bodies. The system mainly aims to realise quality management by taking into account the total quality management approach.

Five different decision-making bodies are defined within the QMS organisational structure: DOU Quality Representative, Quality Management Commission, Unit Quality Representatives, Unit Quality Officers and Quality Coordinator. The Quality Coordinator's Office is organised as a unit directly reporting to the Rectorate to coordinate, record and monitor all quality management activities of the University, prepare KIDR documents, etc. The Rector acts as the Quality Representative of the University. The Vice Rector, Advisor to the Rector, Deans, Institute Directors, SBYO Directors, Vocational School Directors, Quality Coordinator, Secretary General and Student Representative constitute the DOU Quality Management Commission. The academic and administrative unit managers in the Commission are also the Unit Quality Representatives.  In addition, a Unit Quality Officer (preferably an Assistant Administrator) has been appointed in each academic and administrative unit to take an active role in the quality management activities of the unit. Unit Quality Officers provide active support to the Quality Coordinatorship regarding quality management. The Quality Coordinatorship continues its activities in a functional relationship with the units and also undertakes the secretariat of the Quality Management Commission.

The Quality Management Commission is responsible for establishing the institution's internal and external quality assurance system, determining institutional indicators, and carrying out activities to support the institutional development of the university in line with the strategic plan and objectives of DOU, evaluating and improving the quality of education, training and research activities and administrative services. It has an important role in the effective realisation of university quality management.

Unit Quality Representatives, who carry out their activities under the Quality Management Representative, are responsible for following and finalising issues related to quality management in their units.

Unit Quality Officers have actively assumed responsibility for the quality-related activities to be carried out in the units.

The Quality Coordination Unit (QCU) guides and coordinates the work of the Internal Evaluation Commission to evaluate the current situation of the University once a year through the performance indicators in the strategic plan and report to the Quality Management Commission.

1. Creation and Approval of Curriculum:

DOU; 34 undergraduate programs in 5 faculties, 1 undergraduate program in the School of Health Sciences, at the Vocational School, there are 34 associate degree programs, and at the Institute, there are 19 master's and 4 doctoral programs, covering all levels of higher education.

All information regarding the programs has been announced on the University's website. English is the language of instruction in some departments of the University. ((4)B.1.1.DOU_akademik).

During the new program design process, the department/department chairpersons prepare a report specifying the justifications for the program they plan to open based on the criteria for opening programs by the Higher Education Council (YÖK), and after obtaining the approval of the department/department boards by including a matrix relating the objectives, outcomes, and outcomes of the program to national qualifications and field competencies, they present it to the Vocational School/Faculty/Institute Board. The program approved by the Vocational School/Faculty/Institute Board is then examined by the Education and Teaching Commission and presented to the Senate for approval. Programs approved by the Senate are sent to the Higher Education Council for permission. Matrices showing all compulsory and elective courses defined in the course programs for the approved programs, along with course objectives, course contents, course outcomes, and the contribution of course outcomes to program outcomes, are prepared.

Our university aims to ensure that the program design and approval process is a dynamic one. For this purpose, Academic Councils defined by the "Institute/Faculty/Vocational School Boards Procedure," Advisory Board meetings held with the participation of Faculty Management Boards and internal/external stakeholders are regularly conducted, and the opinions and suggestions resulting from these meetings are evaluated to periodically update the programs at the department/department level. In the process of reviewing and evaluating programs at our university, internal stakeholders (students and academic staff) and external stakeholders (graduates, employers, and representatives from the business world) are involved. Each department/department has a student representative, and the selected representative is invited to the Faculty/Institute Board and the Senate at least once every semester to receive their opinions/wishes and suggestions. The involvement of academic staff in the process is ensured through Faculty and Department Academic Boards. In addition, there is an Advisory Board in each department. An annual meeting is held with the Advisory Board, consisting of graduates, employers, and sector representatives, to receive feedback on the program and discuss proposed changes based on current developments.

2. Evaluation and Assessment:

Exams and assessment criteria are specified in the DOU Associate-Bachelor Education and Examination Regulation. These regulations have been made available to all stakeholders under the "For Students/For DOU Students" tab on the website. (DOU_öğrenci_kayıt_kabul)

At DOU, according to Article 28 of the relevant regulation for associate and bachelor's programs: at least one midterm exam and a final exam are held for each course in a semester. It is mandatory to take final exams except for practical courses (laboratory, application, workshop, project, and graduation projects) that do not require a final exam. The instructor may evaluate assignments, projects, laboratories, and similar activities as midterm exams. The final exam is conducted in writing. With the decision of the relevant Faculty/Vocational School Management Boards, the exam may also be conducted orally or orally-written. All exam results and other in-semester activities are taken into account in determining the semester grade. The weight of the final exam cannot be less than 40% and more than 70% in calculating the end-of-semester grade. The criteria for Course Success Evaluation are announced to students in Course Guides by the instructor responsible for each course at the beginning of the semester. The weights of in-semester activities and the final exam on the course grade are announced to students at the beginning of the semester. Final exams are held on the dates announced in the academic calendar. According to Article 32 of the same regulation, students who have completed the normal duration of education and have one unsuccessful course remaining for graduation may take a single course exam to be held on the date announced in the academic calendar with the approval of the relevant Faculty/SBYO/Vocational School Management Board, provided that they have fulfilled the attendance condition of the course. The coefficient equivalents of letter grades are defined in Article 34 of the regulation.

The principles to be applied in case of valid and justifiable reasons preventing students from taking exams are determined by the "Make-up Exam Procedure." According to the procedure, undergraduate and associate degree students who cannot take exams apply to the relevant Faculty Dean's Office/Vocational School Directorate within three working days following the exam date with a petition stating their excuses and supporting documents, and the students whose excuses are accepted by the Faculty/Vocational School Management Boards are entitled to participate in make-up exams on specified dates. Postgraduate students who do not take exams apply to the Institute Directorate within five working days following the exam date with a petition stating their excuses and supporting documents, and the students whose excuses are accepted by the Institute Management Board are allowed to take make-up exams on specified dates. (DOU_mazeret_sınavı_prosedürü)

In order to ensure the assurance of exams and assessment criteria in all programs, all teaching staff are obliged to define measurement and evaluation criteria by the end of the sixth week of each semester. This definition is made through the information system, and afterwards, the grade entries are also made through the same program. The system does not allow teaching staff to deviate from the criteria set by the regulation.

Examination questions created considering the relevant learning outcomes of each course and assignments and projects given establish the relationship between course learning outcomes and program outcomes. Additionally, through student surveys, it is questioned whether these outcomes are achieved.

3. Certification:

Certification of Competencies and Diploma

As of 2014, graduation conditions for all our programs have been updated based on ECTS values. According to the graduation conditions announced on our website under the "For Students/For DOU Students" tab (https://www.dogus.edu.tr/ogrenci/kayit-kabul/mezuniyet-kosullari ), for students entering in 2014 and later to qualify for graduation; they must successfully complete all compulsory and elective courses of the program they are enrolled in, achieve a general GPA calculated based on ECTS values of courses of 2.00 or above, complete 240 ECTS credits for undergraduate programs and 120 ECTS credits for associate degree programs, and fulfill internship obligations if any.

When determining the graduation conditions for students, evaluations are made by taking into account exemptions and adaptation situations based on previously acquired competencies/learnings and their crediting.

4. Self-Assessment-External Evaluation:

The functionality of the DOU Quality Management System is monitored through Internal Audit practices conducted from time to time by the Quality Coordination.

• Students are required to take the Higher Education Institutions Examination (YKS) conducted by OSYM and are placed with the TYT score type sufficient for the Cookery programme.

• Students who graduate from vocational associate degree programmes can make vertical transfer to undergraduate programmes as a result of the Vertical Transfer Examination (DGS) conducted by OSYM.  Vertical transfer quotas are determined by the decision of YÖK not exceeding ten percent of the quota determined in the related undergraduate programmes. 
• Vocational associate degree students are entitled to enrol in double major programmes offered by the higher education institutions where they are studying. Students enrolled in double major programmes can take courses from both diploma programmes simultaneously and if they are successful, they can receive two separate associate degree diplomas.

DOĞUŞ UNIVERSITY DOUBLE MAJOR AND MINOR GUIDELINES (Approved by the Senate Decision dated 06.06.2022, numbered 2022/13 and the Board of Trustees Decision dated 06.06.2022, numbered 2022/10.

https://www.dogus.edu.tr/docs/default-source/yonergeler/yonergelerimiz/cift-anadal-ve-yandal-yonergesi.pdf

1. Higher Education Law No. 2547

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

1.2. Regulation on the Continuation of Graduates of Vocational Schools and Open Education Associate Degree Programmes to Undergraduate Education

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

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

Qualification is continuous