Aşçılık Ön Lisans Diploması

ISCO 08

ISCO 08

The aim of the Culinary Program is to train young executive chefs equipped with superior knowledge and skills who can compete internationally, to ensure the preservation of the rich Turkish culinary culture in an academic environment, and to promote this culture on an international scale. Throughout the two-year program, the objective is not only to teach candidates the intricacies of the culinary arts from the most basic to the most advanced levels but also to provide foundational knowledge in food and beverage management.

Culinary Arts Application Kitchen and Classrooms of the Vocational School of Culinary Arts

• The individual possesses knowledge of basic culinary and cooking techniques, as well as various cooking methods and the ingredients to be used.
• They have a sufficient level of technical knowledge in culinary arts and gastronomy regarding the general information, nutritional values, and cooking techniques of the food and beverages to be produced.
• They are capable of performing weight calculations of food ingredients used in the culinary profession, demonstrating an understanding of mathematics and cost accounting.
• They are knowledgeable about the physical and chemical properties of essential food items commonly used in the culinary profession, such as meat, fish, poultry, vegetables, fruits, oils, legumes, milk, and eggs.
• Furthermore, they have theoretical knowledge of the historical development of the culinary arts and profession, including its changes, cultural differences, climatic conditions affecting food production, and the relationships between culinary trends in different countries The individual possesses knowledge of fundamental concepts related to culinary arts and gastronomy, as well as the relationships between culinary arts and various food cultures.
• They can prepare food items for presentation using their basic culinary and gastronomy knowledge and manual skills.
• They are knowledgeable about the methods to be followed in the cooking and presentation process, as well as the criteria for presentation.
• They are capable of using traditional methods as well as alternative modern presentation techniques. In the field of culinary arts, they can provide visually supported presentations, employing techniques that visually illustrate design and production processes.
• They are aware of fundamental legal issues, including the universality of social rights, social justice, quality, cultural values, environmental protection, and occupational health and safety. With an awareness of the necessity of lifelong learning, they acquire the ability to follow developments in science and technology and continuously update themselves.
• They can express their thoughts on topics related to their field through written and verbal communication at a level commensurate with their foundational knowledge and skills.
• They utilize English at least at the A2 level of the European Language Portfolio.
• They use information and communication technologies, along with basic-level computer software, in accordance with the requirements of their field, achieving at least the Basic Level of the European Computer Driving Licence.
• They possess a sense of professional and ethical responsibility.

It has the key competencies listed below at entry level.
1. Literacy competency
2. Multilingual competency
3. Mathematical competency and competence in science, technology, and engineering
4. Digital competency
5. Personal, social, and learning-to-learn competency
6. Citizenship competency
7. Entrepreneurship competency
8. Cultural awareness and expression competency

At the beginning of each term, every student must enroll in courses and is required to attend at least 70% of the classes and 80% of the practical sessions to be eligible to take the final exam. Students are subjected to at least one midterm exam and a final exam for each course. The contribution of the midterm exam (which may include grades from assignments, practical exams, quizzes, etc.) to the overall success grade is 30%, while the final exam contributes 70%. The examination regulations and general rules regarding assessment and evaluation are governed by the Kavram Vocational School Associate Degree Education - Teaching and Examination Regulations. Specific processes related to examinations, assessment, and evaluation are defined in the Kavram Vocational School Assessment Activities and Examination Implementation Guidelines. To graduate and achieve competency, students enrolled in this program must successfully complete courses totaling 120 ECTS credits, as outlined in the curriculum and structure, and maintain a minimum Weighted General Grade Point Average of 2.00 on a 4.00 scale. For more detailed information, refer to the Kavram Vocational School Associate Degree Education - Teaching and Examination Regulations.

To ensure the quality of higher education programs, the Council of Higher Education (YÖK) is responsible for planning, organizing, managing, and supervising the educational, instructional, and other activities carried out in higher education institutions. Each year, "University Monitoring and Evaluation Reports" for higher education institutions, prepared within the framework of the criteria determined by YÖK, are published. Based on these reports, YÖK shares quantitative and qualitative evaluations of higher education institutions with the public.
Additionally, YÖK publishes the "Foundation Higher Education Institutions Report" annually, containing academic, administrative, and financial data for foundation higher education institutions. These reports also include quantitative and qualitative evaluations, which 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 Ensuring the Quality Assurance of Higher Education Diploma Programs":
Creation and Approval of Academic Programs:

1.1. YÖK establishes the minimum standards and criteria required to open undergraduate departments and programs in higher education institutions.

1.2. The curriculum of undergraduate programs and the learning outcomes each program will provide to students are determined by the senates of higher education institutions in line with the basic principles set by YÖK.

1.3. The curriculum of National Core Education Programs is implemented by higher education institutions upon approval by YÖK after being accepted by the relevant Deans' Council.
Assessment and Evaluation: The methods for assessing and evaluating the learning outcomes that undergraduate programs aim to provide to students are carried out according to the education, instruction, and examination regulations prepared by higher education institutions, in accordance with the fundamental principles determined by YÖK.
Certification: Students enrolled in undergraduate programs are awarded a bachelor's degree upon successfully completing the course credits and other obligations determined by the higher education institutions.
Self-Assessment and External Assessment: In the context of continuous monitoring, higher education institutions enter their "Internal Evaluation Reports" for the previous year into the Information System prepared by the Higher Education Quality Council (YÖKAK) at the beginning of each year. YÖKAK shares its "Institutional Feedback Report," which pertains to the external evaluation of higher education institutions, with the public. Additionally, accreditation decisions made by accreditation organizations authorized or recognized by YÖKAK indicate that the qualifications of the programs have met quality assurance standards. YÖKAK conducts regular review activities concerning the qualifications set by its regulations.

In December 2022, the Culinary Program completed its accreditation process for a period of five years during the interim evaluation visit by TURAK accreditation. Throughout the entire educational process, departmental quality meetings, program committees, and departmental councils are held as part of the accreditation. In these meetings, quality processes are monitored and evaluated.

1.01.2023/31.12.2025

A high school diploma or an equivalent certificate is required, along with obtaining a sufficient score on the Higher Education Transition Examination (YGS).

Graduates who have completed an associate degree in culinary arts can work in various positions such as head chef, sous chef, section chef (including pastry chef, cold kitchen chef, hot kitchen chef, breakfast chef, and à la carte chef), section chef assistants (in pastry, cold kitchen, hot kitchen, breakfast, and à la carte), kitchen commissions, and more. They may find employment in public institutions, restaurants, establishments with tourism operation certificates, food factories, transportation vehicles (such as airplanes, ships, trains, and buses), and hospital kitchens. Additionally, they can hold positions such as food and beverage manager, kitchen manager, restaurant coordinator, and restaurant manager.

Law No. 2547 on Higher Education
1.1. Regulation on the Principles of Transition Between Associate and Bachelor's Degree Programs in Higher Education Institutions, Double Major, Minor, and Inter-Institutional Credit Transfer
1.2. Regulation on the Continuation of Bachelor's Studies for Graduates of Vocational Schools and Open Education Associate Degree Programs
2. Law No. 2547 on Higher Education (Supplementary Article 35)
2.1. Regulation on Higher Education Quality Assurance and the Higher Education Quality Board

https://www.kavram.edu.tr/docs/default-source/default-document-library/e%C4%9Fitim-%C3%B6%C4%9Fretim-ve-s%C4%B1nav-y%C3%B6netmenli%C4%9Fif44d7d4b71624ff296cc7905bb2807bb.pdf?sfvrsn=eab3cd02_0

Qualification is continuous