Aşçılık Ön Lisans Diploması

has knowledge about the basic cooking and cooking techniques and the materials to be used in different cooking methods.has sufficient knowledge of technical cookery and gastronomy for general knowledge of food and beverages to be produced, nutritional values ??and cooking techniques.has knowledge of mathematics and cost accounting that can calculate the weight of nutrients used in the cooking profession.knows the physical and chemical properties of basic nutrients such as meat, fish, chicken, vegetables, fruits, oils, legume, milk, eggs which are used as basic in cookery profession. has theoretical knowledge about historical development of cookery art and profession; changes, cultural differences, climatic characteristics and the relationship between the food items that are grown and the food trends in the country. _has knowledge about the basic concepts of cookery and gastronomy and the relation of art of cookery with different food cultures.can make their presentation of basic cookery and gastronomy knowledge what they want to produce using handcrafts. have information about the methods and presentation criteria that must be followed during the cooking and presentation process. can also do traditional methods, that is, using alternative modern presentation techniques can make visual presentations in the field of cookery, as well as hand techniques and technical information; use presentation techniques that visually describe the design and production processes.has enough knowledge about basic law, universality of social rights, social justice, quality and cultural values ??and environment protection, occupational health and safety.becomes able to monitor developments in science and technology and constantly renew themselves with the awareness how necessary life-long learning is.communicates his / her thoughts at the level of basic knowledge and skills that he / she possesses about the field through written and oral communication.use English at least at European Language Portfolio A2 level.uses the computer software and information and communication technologies at least at the European Computer Use License Basic Level required by his / her field.has professional and ethical responsibility consciousness.

It is necessary that each student enrolls to courses at the begining of each term and maintains a minimum attendance of 70% (80% for practice courses) in order to be able to take the final exam.Students are required to take at least one midterm exam and a final exam for each course. The midterm exam constitutes 30% and the final exam constitutes 70% of the achievement grade.( homeworks, practice exams, quiz, etc. can also be assessed as the midterm grade) The general rules regarding examination regulations, assessment and evaluation are regulated by Kavram College of Higher Education Associate’s Degree Education and Examination Regulations . Specific processes related to exams, assessment and evaluation are regulated Istanbul Kavram College of Higher Education Assessing Activities and Examination Implementation Instructions .In order to be qualified as a graduate, students who have studied in this program must have completed 120 ECTS credits from the course plan and structure and must have a grade point average of at least 2.00 over 4.00.For further information: Kavram College of Higher Education Associate Degree Education and Examinations Regulation.

Candidates must hold a high school (or equivalent) degree and must have achieved the required score from the University Entrance Exam (LYS) and Transition to Higher Education Exam (YGS) held on central basis by OSYM (Student Selection and Placement Centre).

Students who graduated from associate degree level with cooking education, can work in public establishments, in restaurants, in tourism enterprises, in food factories, transportation vehicles(aircraft, ship, train, bus), hospital kitchens, as chefs, chef assistants, department chiefs(pastry chef, cold kitchen chef, hot kitchen chef, breakfast chef, ala carte kitchen chef), department chief assistants(patisserie, cold kitchen, hot kitchen, breakfast, ala carte), and as food and beverage managers, kitchen managers, restaurant coordinators, restaurant managers.

Qualification is continuous