Aşçılık Ön Lisans Diploması

To be able to follow the legislation related to gastronomy (law, regulation, circular etc.) and to be able to act in accordance with the basic values and principles; To have sufficient knowledge and awareness about occupational safety, worker health, social security rights, quality control and management and environmental protection. To be able to plan the physical environment related to the kitchen, to know, use and protect the equipment, tools and technologies. To be able to take responsibility in the sector and to contribute to the professional development of his subordinates, to have teamwork and leadership qualities, to have the competence to communicate with the people he / she collaborates with. To be equipped in the fields of Gastronomy and Art and to be able to apply the knowledge and skills acquired. Has knowledge of basic nutrition principles and applies it in the field. Calculates the calorie and nutritional values of foods. (Catering) Serves in mass catering organizations. Can realize the best practices in occupational health and safety, food hygiene and safety and general business practice in the field of food production. Makes, enforces and controls the menu. To be able to develop a positive attitude towards lifelong learning with the knowledge and skills acquired in the field of gastronomy, to spread this to the society and to have social responsibility. Gains knowledge of national and international cuisines. In this context, he prepares and develops food types. Knows and applies food and beverage preparation within the scope of cold kitchen. To gain the ability to study and research interdisciplinary. It has the communication skills to carry out and manage the correct communication and information transfer both verbally and in writing with all the stakeholders of the organization it is in. Ability to use theoretical field knowledge in practice The ability to work in teams, including interdisciplinary Ability to define and solve problems in professional practice Awareness of the necessity of lifelong learning and the ability to realize it The ability to use communication tools and other professional tools and techniques Ability to plan and implement professional processes An ability to understand social social responsibilities

Qualification is continuous