Gastronomi ve Mutfak Sanatları Lisans Diploması

ISCO-08

ISCO-08

It is a higher education program that covers an eight-semester program based on secondary education qualifications and provides education for a specific learning area or profession.

Education and training is carried out in the form of formal, open or distance education. In addition, practical training is carried out in laboratories and workshops within higher education institutions or in industry, health institutions and workplaces as internships or workplace training.

1 Learns the concepts and theoretical knowledge in the field of Tourism, Gastronomy and Culinary Arts and analyzes, interprets and transfers this information to the relevant people in order to solve problems.

2 Follows current gastronomy individually, researches scientifically and produces new ideas and solutions.

3 Knows and applies cafe design, food and beverage preparation, presentation and service techniques.

4 Knows hygiene and sanitation rules and food contamination / spoilage and uses this knowledge for personal hygiene and prevention of food diseases.

5 Students will be able to work in a team, take responsibility, have leadership qualities and have the ability to communicate with experts in other fields and people with different cultures.

6 Students will have knowledge and skills about basic cooking, kitchen practices, and visual presentation techniques.

7 Has knowledge about local, national and international cuisine and makes food recipes.

8 Knows and applies occupational health, occupational and food safety, professional standards and ethical principles related to the field.

9 Has knowledge about computer technologies, digitalization and social media applications, food and beverage automation systems, informatics and technological equipment in the tourism sector and applies what they know.

10 Knows the rules of safe kitchen environment, has knowledge to prevent kitchen accidents and provides basic life support in possible accidents.

11 Knows management functions, makes food and beverage cost control analysis and menu planning.

12 Evaluates and interprets gastronomy in terms of nutrition, aesthetics, sociology, culture and art.

13 Students will be able to communicate with colleagues and guests by showing basic reading, comprehension, speaking and writing skills in English and a second foreign language.

14 Have knowledge about the properties and nutritional values of foods. In this way; gains the ability to successfully execute all of the product life houses.

Has advanced level of the key competencies listed below.

1. Literacy competence

2. Multilingual competence

3. Mathematical competence and science and technology competence

4. Digital competence

5. Personal, social and learning to learn competence

6. Citizenship competence

7. Entrepreneurial competence

8. Cultural awareness and expressive competence

Students are subjected to at least 1 mid-term and final exam for each couse. The contribution of mid-term exam (scores obtained from assessment tools such as homework, quiz, etc.) to the achievement grade is 40 % and the final exam is 60 %. All exams are evaluated over 100 points. A student who fails a course is subjected to make – up exam so that he / she can take the second exam instead of the final exam in order to be successful in the course. Students who get one of the AA, BA, BB, CB and CC letter grades from a course are considered successful in that course. DC and DD are conditional successful grades. In order to be successful in a course in which the student receives DC or DD, the overall weighted grade point average must be at least 2.0.The students must be successful in all courses in the program and must not have FF, DZ or YZ grades. In this program, the students must provide a minimum of 2.00 out of 4.00.

1. Measurement and evaluation methods, types of exams and their contribution to the course grade are determined by the senates of higher education institutions in accordance with the basic principles determined by the Council of Higher Education (YÖK).

2. Different methods such as homework, project, application, midterm and final exam are used in measurement and evaluation.

3. Letter and/or numeric grading systems are used to evaluate student achievement.

To oversee the quality of higher education programs;

- YÖK is responsible for the planning, organization, management and supervision of education and training and other activities carried out in higher education institutions.

- “University Monitoring and Evaluation Reports” of higher education institutions prepared annually within the framework of the criteria determined by YÖK are published. The reports prepared according to these reports, including quantitative and qualitative evaluations of higher education institutions, are shared with the public by YÖK.

- Every year, YÖK publishes the “Foundation Higher Education Institutions Report”, which includes academic, administrative and financial data on foundation higher education institutions. 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:

1.1. YÖK determines the minimum standards and criteria required for the opening of undergraduate departments and programs in higher education institutions.

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

1.3. After the curriculum of the National Core Curriculum is accepted by the relevant Council of Deans, it is implemented by higher education institutions with the approval of YÖK.

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

3. Certification: Students enrolled in undergraduate programs receive an undergraduate diploma upon successful completion of course credits and other obligations determined by higher education institutions.

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.

1. Graduating from secondary education institutions or secondary education institutions of foreign countries whose equivalence is approved by the Ministry of National Education and meeting the admission requirements for undergraduate programs of higher education institutions.

2. To be placed in the relevant undergraduate program of the higher education institution as a result of the central examination conducted by the Measurement, Selection and Placement Center (ÖSYM), the procedures and principles of which are determined by YÖK.

3. To have obtained sufficient points as a result of the central exam conducted by ÖSYM for the programs of higher education institutions that accept students with a special talent exam, the procedures and principles of which are determined by YÖK, and to have succeeded in the special talent exam.

4. To be placed in undergraduate programs that are the continuation of the fields they have completed in higher education institutions for associate degree graduates as a result of the Vertical Transfer Exam (DGS) conducted by ÖSYM, whose procedures and principles are determined by YÖK.

Students who want to register to the department of gastronomy and culinary arts must complete or succeed in the exams the processes determined by student selection and placement center (OSYM) within the framework of academic and legal regulations of the university. The type of score determined by OSYM is verbal score. General admission requirements for Turkish and foreign students apply to begin the program.

Candidates;•They can work in food and beverage establishments or private restaurants.•They work in five-star hotels or open their owns businesses.•They can serve as instructor chefs in cookery schools and culinary academies.•They can make media or television programs,•They can work as food photographer or critic.•At the same time, they can do academic studies and work in universities as trainers.

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. Higher Education Law No. 2547 (Additional Article-35) 2.1. Regulation on Higher Education Quality Assurance and Higher Education Quality Board

Qualification is continuous