Aşçılık Ön Lisans Diploması

ISCO 08

ISCO 08

• The purpose of the program is to train employees with high knowledge and skills in the food and beverage industry and its sub-branches.

• Kitchen

• Classrooms

• Trips

• Fairs

• He/she valuates food within the framework of history, geography, culture and nutritional sciences.
• He/she has comprehensive knowledge of concepts, techniques, innovations and product knowledge in the field of gastronomy.
• He/she has knowledge of food science and basic nutrition principles.
• He/she adopts food and cooking as an art; is competent in designing and visually
• documenting the visual presentation of food.
• He/she knows and applies international standards on food hygiene and safety.
• In line with menu planning principles; he/she conducts food and beverage cost analysis, control, pricing and develops various menus.
• He/she knows and implements food-related activities.
• He/she is knowledgeable about making cakes and other pastries, breads, sponge cakes and other cake base doughs, creamy sauces, fruit sauces; is competent in hot and cold desserts, ice creams, candy decorations, other decorations and presentations.
• He/she has historical and cultural knowledge about Turkish Cuisine and International Cuisines, and is competent in applying recipes.

Has the following key competencies at a pre-advanced level:

• Literacy competence
• Multilingual competence
• Mathematical competence and competence in science, technology and engineering
• Digital competence
• Personal, social and learning to learn competence
• Citizenship competence
• Entrepreneurial competence
• Cultural awareness and expression

• Students must attend theory and practice courses, group works and the graduation project during the semester.
• They are required to attend at least 70% of the practical courses and 80% of the theory courses. Otherwise, it is not possible for students to take the final exams.
• The exams of kitchen courses are applied in the form of practical exams, and the exams of theory courses are conducted in the form of written exams, homework or projects.
• The student must repeat the course until he/she meets the compulsory attendance in theory courses.
• While make-up exams can be given for midterm exams, there is no make-up exam for final exams.

To oversee 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 the criteria determined by YÖK are published every year. The reports prepared according to these reports, including quantitative and qualitative evaluations of higher education institutions, are shared with the public by YÖK.

- "Foundation Higher Education Institutions Report" containing academic, administrative and financial data of foundation higher education institutions is published annually by CoHE. These reports, which include quantitative and qualitative evaluations of foundation higher education institutions, are shared with the public by YÖK. Quality assurance of undergraduate programs in higher education is ensured according to the "Procedures and Principles for Ensuring Quality Assurance of Higher Education Diploma Programs":

1. Creation and Approval of Curricula: YÖK 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 the student are determined by the senates of higher education institutions in accordance with the basic principles determined by YÖK on these issues.

1.2. The curricula of the National Core Curricula are adopted by the relevant Council of Deans and implemented by higher education institutions with the approval of the Council of Higher Education.

2. Assessment and Evaluation: The measurement and evaluation of the learning outcomes of each undergraduate program is carried out according to the teaching and examination regulations prepared by higher education institutions in accordance with the basic principles determined by YÖK on these issues.

3. Certification: Students enrolled in undergraduate programs, if they successfully complete the course credits and other obligations determined by higher education institutions; receive a bachelor's diploma.

4. Self-Assessment-External Evaluation: Higher education institutions, in the context of continuous monitoring, enter the "Institutional Internal Evaluation Reports" of the previous year into the Information System prepared by the Higher Education Quality Council (YÖKAK) at the beginning of each year. YÖKAK shares the "Institutional Feedback Report" prepared for the external evaluation of higher education institutions with the public. In addition, accreditation decisions issued by accreditation bodies authorized or recognized by YÖKAK also indicate that the quality assurance of the qualifications of the programs is ensured. YÖKAK conducts regular review activities regarding the qualifications determined in accordance with the legislation.

TYT Exam

• Those who complete the cooking program are given the title of "Culinary Personnel". Our students who graduate from the program also have the opportunity to continue their undergraduate education in the departments of Gastronomy and Culinary Arts, Nutrition and Dietetics, and Family and Consumer Sciences. Cooks can especially find the opportunity to work in the kitchens of hospitals, restaurants, accommodation facilities, private or public institutions where public meals are served, and food factories. Cooks equipped with knowledge and skills can easily find high-paying jobs.

1. Higher Education Law No. 2547

1.1. Regulation on the Principles of Transferring Between Associate and Undergraduate Programs, 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 Programs 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