Aşçılık Ön Lisans Diploması

• They becomes conscious and knowledgeable about Ataturk's Principles and History of Revolution.
• They have social, scientific and professional ethical values.
• They have information about basic information communication technologies, they can use them and can find mistakes in the system, they have the ability to communicate verbally and in written to the information equipment.
• They grow up as responsible individuals who can team up with their friends.
• They have basic knowledge of foreign language.
• They have the ability to communicate effectively, both verbally and in writing, to basic information equipment.
• It has basic knowledge about the theories, facts, concepts and principles related to cookery.
• Makes the kitchen organization; manages catering activities.
• It has knowledge of legal regulations, professional standards and practices in the cooking profession.
• They have basic knowledge about basic cooking and service technics and has infrastructure.
• By using healthy, hygienic and nutritious materials, you can prepare and present all kinds of food and drink and design new products; can prepare menus according to different feeding styles.
• Learns and applies important principles about national and international cuisine.
• Regularly conducts health, safety and risk assessments on cookery.
• Can recognize kitchen equipment, carry out maintenance and protection procedures.
• Applies food and beverage cost control methods.

Semester / year evaluation for any course consists of homework, practice and other studies provided that there is at least one midterm exam. Each course is evaluated; the contribution rates of the midterm, homework, practice and other studies in which the students are responsible are taken into consideration. Success grade; year / year evaluation and the semester / final exam grades. The contribution of the semester / final exam to the achievement grade is determined by the course's responsibilities as at least 40% and at most 60%. The lecturers determine the contributions to the achievement grade of the studies that will constitute the semester / year evaluation. If the student does not take the semester / year-end and / or the make-up exam, the relevant student is considered unsuccessful. To be taken into consideration in a dersten or practice, the student must have a semester / year-end exam grade and if at least 50 out of 100 points of the completion grade. Students who fall below this score are considered to fail directly.

If they take the Higher Education Transition Examination (YGS) made by the Presidency of OSYM and get enough YGS-4 points for "Cookery", they will be placed in the program.

Graduates of this program are employed in public or private institutions and establishments that provide hospitality management, food and beverage management and hospitality services.

The document is valid continuously.