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Short Cycle Programmes (Associate's Degree)
YOZGAT VOCATIONAL SCHOOL
- PROGRAM OF CULINARY ARTS
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General Description
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| History | | Yozgat Bozok University was established on 01 March 2006 by Law No. 5467. With the founding law, the Faculty of Arts and Sciences, Faculty of Economics and Administrative Sciences, Faculty of Engineering and Architecture, Faculty of Engineering and Architecture, Faculty of Engineering and Architecture, Akdağmadeni Vocational School, which are under the body of Cumhuriyet University, are affiliated to Yozgat Bozok University. | | Qualification Awarded | | Students who successfully complete the program receive an associate degree in the field of Cooking.
| | Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle) | | Short Cycle | | Specific Admission Requirements | | General admission requirements for Turkish and foreign students apply to start the program | | Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal) | | If students who have previously registered to other Higher Education Universities in Turkey or abroad, who applied previously, apply within the first week, their credit and grade transfer requests are evaluated by the board of directors of the relevant faculty, and they are decided to cover all their education and only once. | | Qualification Requirements and Regulations | | The student must have passed all the courses in the program and must not have an FF, DZ or YZ grade. In this program, the student must obtain a minimum of 120 ECTS credits and have a GPA of at least 2.00 out of 4.00. This program includes a 20-day internship requirement and optional vocational training in the business. | | Profile of The Programme | | As in the whole world, gastronomy is an increasing value in our country. Depending on this value, the demands of people to eat out are increasing. Institutions and organizations operating to meet these demands increasingly need more qualified staff. In order to meet this need, students are given cookery training in the fields of local cuisines, international cuisines, modern kitchen practices and various presentation techniques. Our students studying in the Cookery Program have the opportunity to practice these trainings in the kitchen of our school. Those who complete the cookery program are given the title of "Cookery Professional". Graduates from the cookery program can find the opportunity to work in restaurants, in the kitchens of accommodation, private or public institutions, where food is eaten. | | Occupational Profiles of Graduates With Examples | | Those who complete the cookery program are given the title of "Cookery Professional". Cooks can find the opportunity to work in restaurants, in the kitchens of accommodation, private or public institutions that eat in public meals, in food factories. | | Access to Further Studies | | Students can apply to undergraduate programs related to their field or to the undergraduate completion programs of Distance Education Systems, provided that they get enough points in the Vertical Transfer Exam held by Student Selection and Placement Center. | | Examination Regulations, Assessment and Grading | | In this program; Different evaluation methods such as midterm, homework, practice, project, practice and final exam are applied. Assessment methods can include classic exam, multiple choice exam, homework, performance appraisal and product appraisal. In order to graduate from the program, the weighted GPA must be at least 2.00. The grade of a course is determined by evaluating the above items and is given in letters. Letter grades and coefficient of each grade are given below | | Graduation Requirements | | The student must have completed all of the courses in the program and must not have FF, DZ or YZ grades. In this program, the student must provide a minimum of 120 ECTS credits and the GPA must be at least 2.00 out of 4.00. There is 20 days internship requirement in this program | | Mode of Study (Full-Time, Part-Time, E-Learning ) | | Full-Time | | Address, Programme Director or Equivalent | | CONTACT
Phone0 (354) 212 38 43
Fax0 (354) 217 17 82
e-postasosyalbilimler.myo@bozok.edu.t is
AddressSocial Sciences Vocational School Bahçeşehir Mahallesi, Esentepe Mevki, 66200, Yozgat
Head of Program: Uğur EREN TAŞKESEN | | Facilities | | Educational activities in our department are carried out with 5 lecturers. In our department, the courses are carried out in classrooms with a capacity of 30 people and projection and in the cooking practice workshop. Our department's students can use the computer lab, which is open all day, free of charge.Students who graduate from the Culinary Associate Degree Program must take the Vertical Transfer Exam (DGS) conducted by the Measurement, Selection and Placement Center (ÖSYM) in order to continue their undergraduate education in the 5th semester of formal education or distance education undergraduate programs.
Students who graduate from this program can access detailed information from the 2023 Vertical Transfer Examination (DGS) Guide for Graduates of Vocational Schools and Open Education Associate Degree Programs, which shows the undergraduate programs they can apply for within the scope of vertical transfer, the conditions of these programs and the number of students to be admitted to these programs. This guide includes the principles and rules regarding how candidates can apply, how to make their undergraduate program preferences, examination, evaluation and placement procedures, and the procedures to be carried out by the vocational school directorates and the units to which the open education associate degree programs are affiliated. |
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Key Learning Outcomes
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| 1 | 1 Have knowledge about the concept of tourism, types of tourism, gastronomic tourism, and services provided in hospitality businesses.
2 Have knowledge about nutrition principles, hygiene sanitation in food preparation, storage conditions of foods, functional foods and types of nutrition.
3 Have knowledge of food and beverage terminology, how food should be prepared, menu items and cost of food.
4 Have knowledge about kitchen planning and organization, quality services related to the cooking profession, work safety and first aid in the kitchen, ethical behavior in the cooking profession.
5 Has knowledge about research fields and techniques related to the profession and entrepreneurship activities in the field of cooking. | | 2 | It provides the ability to prepare cold appetizers-salads, bakery products, and create banquet menus.
To gain the skill of preparing and serving menus of different countries.
Preparation of Ottoman palace cuisine dishes and beverages, preparation of local dishes of Turkish cuisine. | | 3 | To be able to communicate well, to be able to use basic information technologies actively,
To be able to work as a team with professional, social ethical values and necessary professional knowledge and take individual responsibility when necessary.
To master the subtleties of its field. | | 4 | To be able to evaluate the information obtained during the learning process with cause-effect relationships; to predict what information where, when and why | | 5 | To have sufficient knowledge of foreign language, understanding and speaking skills, and to follow international literature related to his field. | | 6 | To carry out activities related to the field in accordance with the awareness gained in the universality of social rights, social justice, quality culture and protection of cultural values and environmental protection, occupational health and safety. |
Key Programme Learning Outcomes - NQF for HE in Turkey
| TYYÇ | Key Learning Outcomes |
| 1 | 2 | 3 | 3 | 3 | 3 |
| KNOWLEDGE | 1 | | | | | | |
| SKILLS | 1 | | | | | | |
| 2 | | | | | | |
| COMPETENCES
(Competence to Work Independently and Take Responsibility) | 1 | | | | | | |
| 2 | | | | | | |
| 3 | | | | | | |
| COMPETENCES
(Learning Competence) | 1 | | | | | | |
| 2 | | | | | | |
| 3 | | | | | | |
| COMPETENCES
(Communication and Social Competence) | 1 | | | | | | |
| 2 | | | | | | |
| 3 | | | | | | |
| 4 | | | | | | |
| COMPETENCES
(Field Specific Competence) | 1 | | | | | | |
| 2 | | | | | | |
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Course Structure Diagram with Credits
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| Yozgat Bozok University, Yozgat / TURKEY • Tel
(pbx): +90 354 217 86 01 • e-mail:
uo@bozok.edu.tr |
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