Türkçe
Milas Vocational School Programme of Cookery

Qualification Awarded

Specific Admission Requirements

The process of recognition of the previous student at Turkish higher education institutions is still in its infancy. For this reason, the recognition of the previous student in all programs of Muğla Sıtkı Koçman University has not been fully started. However, the exemption exam is held at the beginning of each academic term for courses such as Computer and English which are included in the training plans of the programs. Students who think that they provide the expected learning outcomes from these courses have the right to take the exams made. Successful students entering the examination are exempted from the relevant degree in the course schedule.

Qualification Requirements

1. Ability to use theoretical knowledge in practice 2.The ability to work in teams, including interdisciplinary 3. Ability to manage a process that meets the requirements 4. Ability to identify and solve problems in practice 5.Method of ethics and responsibility 6. The awareness of the necessity of life-long learning and the ability to do so 7. Ability to have knowledge about sectoral problems 8.The legal legality of understanding and application skills 9.Establish communication skills 10. Ability to use communication tools and other professional tools and techniques 11.The skill of planning and application of process 12. Ability to communicate on the grassland 13.Special confidence 14. Entrepreneurial skills 15. Ability to comprehend social social responsibilities

Recognition of Prior Learning

The process of recognition of the previous student at Turkish higher education institutions is still in its infancy. For this reason, the recognition of the previous student in all programs of Muğla Sıtkı Koçman University has not been fully started. However, the exemption exam is held at the beginning of each academic term for courses such as Computer and English which are included in the training plans of the programs. Students who think that they provide the expected learning outcomes from these courses have the right to take the exams made. Successful students entering the examination are exempted from the relevant degree in the course schedule.

History

The cooking program was established in 2011 and the first students were received in the academic year of 2012. The education is provided on the basis of both normal and secondary education. By 2017, the total number of students is about 200 people.

Profile of the Programme

The food and beverage sector has a considerable share in the country's economy. The food and beverage sector operates in many different areas. The food and beverage sector has diversified its product range to create new destinations with food and beverage in terms of tourism while meeting the basic needs of people with world cuisines, regional kitchens, modern kitchen applications and different presentation techniques. Thus, it is ensured that the country's food-drinking culture is recognized. There is a need for qualified staff with diversified food and beverage operations.

Program Outcomes

1- 1. Ability to use theoretical knowledge in practice
2- 2.The ability to work in teams, including interdisciplinary
3- 3. Ability to manage a process that meets the requirements
4- 4. Ability to identify and solve problems in practice
5- 5.Method of ethics and responsibility
6- 6. The awareness of the necessity of life-long learning and the ability to do so
7- 7. Ability to have knowledge about sectoral problems
8- 8.The legal legality of understanding and application skills
9- 9.Establish communication skills
10- 10. Ability to use communication tools and other professional tools and techniques
11- 11.The skill of planning and application of process
12- 12. Ability to communicate on the grassland
13- 13.Special confidence
14- 14. Entrepreneurial skills
15- 15. Ability to comprehend social social responsibilities

Exam Regulations & Assesment & Grading

Exams; midterm exam, final exam, make-up exam, make-up exam, exemption exam and single exam. Midterm exams: A midterm exam is given for the courses opened in each semester. Midterm examination is 40% of the score. Final Examination: At the end of the semester the course is done to determine the success of the student from the completed courses. The final exam evaluation is 60% of the score taken. Exemption Exams: Students who are unable to take midterm or final exams due to a just and valid excuse will be given an excuse examination right by the relevant board of directors. In order to be accepted for the excuse examination, the applicant must apply to the dean / directorate within 3 days from the day when the excuse is made with a petition that bases his excuse on the documents and the excuse must be accepted by the related administrative board. Make-up exams: At the end of the final exams, the students can take the FD or FF grade and take the DD or DC grade and take the make-up exams. The grade taken in the make-up examination replaces the final grade of the course. The weight of the midterm and the complementary exam grades are calculated as if they were in the final exams. In courses that are put to make-up exam, regardless of the previous achievement grade, the last grade is taken as the basis. Exemption Exams: These are held on the dates specified in the academic calendar for the courses set by the Senate. Single Course Exam: Students who fulfill the continuing requirement for graduation but fail the single course can take the odd one-course examination that they failed.

Graduation Requirements

In order to be able to graduate, it is required that the courses with 4 semesters to be successful, at least 120 AKTS must be completed, and 60 working days must be successfully completed.

Occupational Profiles of Graduates

Graduates can find jobs very easily in all tourism enterprises, especially hotels, catering, big tourist passenger ships, banquet organization companies, catering companies, airline companies, Ministry of Culture and Tourism, Tourism Provincial Directorates and Municipalities.

Access to Further Studies

May apply to undergraduate programs related to the field or to the graduate completion programs of Distance Education Systems provided that they have enough points in the Vertical Transfer Exam conducted by the Student Selection and Placement Center

Mode of Study

The general aim of the culinary program is to train young, food-friendly staff who will be able to compete on the international scene equipped with the necessary knowledge and skills. In this program, the general cultural lessons required by this area are to be equiped in the province.

Programme Director

ECTS Coordinator

Instructor Arzu KAPLAN

Course Structure Diagram with Credits

1. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
ATB1801 ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I Required 2 0 2
AŞÇ1001 COOKING METHODS I Required 2 3 4
AŞÇ1003 QUALITY MANAGEMENT IN KITCHEN Required 5 0 4
AŞÇ1005 KITCHEN ORGANIZATION Required 4 0 3
AŞÇ1497 VOCATIONAL TRAINING (15 working days) Required 0 0 4
AŞÇ1501 VOCATIONAL MATHEMATICS Elective 2 0 3
AŞÇ1503 PROFESSIONAL ETHICS Elective 2 0 3
BRY1801 FILING AND ARCHIVING Elective 2 0 3
BİP1801 INFORMATION AND COMMUNICATION TECHNOLOGIES I Required 2 0 3
RTV1801 COMMUNICATION Elective 2 0 3
SGP1801 FIRST AID Elective 2 0 3
TDB1801 TURKISH LANGUAGE Required 2 0 2
YDB1801 ENGLISH I Required 2 0 2
YDB1803 German I Required 2 0 2
YDB1805 FRENCH I Required 2 0 2
       
1. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
ATB1802 ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I Required 2 0 2
AŞÇ1002 COOKING METHODS II Required 2 3 4
AŞÇ1004 KITCHEN PLANNING Required 5 0 4
AŞÇ1006 MENU PLANNING I Required 3 0 3
AŞÇ1498 VOCATIONAL TRAINING (15 working days) Required 0 0 4
AŞÇ1502 HYGIENE AND SANITATION Elective 2 0 3
AŞÇ1504 OCCUPATIONAL SAFETY AND WORKER HEALTH Elective 2 0 3
BİP1802 INFORMATION AND COMMUNICATION TECHNOLOGIES II Required 2 0 3
SGP1804 ENVIRONMENTAL PROTECTION Elective 2 0 3
TDB1802 TURKISH LANGUAGE Required 2 0 2
TOİ1802 GUEST COMMUNICATION Elective 3 0 3
TOİ1808 Elective 3 0 3
YDB1802 ENGLISH II Required 2 0 2
YDB1804 German II Required 2 0 2
YDB1806 FRENCH II Required 2 0 2
       
2. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
AŞÇ 2001 Required 2 2 4
AŞÇ2003 Local Cuisine Required 2 4 5
AŞÇ2005 KITCHEN PRODUCTS Required 2 4 5
AŞÇ2009 Required 2 0 2
AŞÇ2011 Required 2 0 2
AŞÇ2497 VOCATIONAL TRAINING (15 working days) Required 0 0 4
AŞÇ2501 BANQUET CUISINE Elective 2 2 4
AŞÇ2503 Oriented Work Elective 2 0 3
TOİ2801 HOTEL MANAGEMENT Elective 2 0 4
TOİ2803 Elective 2 2 4
İŞY2803 HUMAN RESOURCES MANAGEMENT Elective 1 1 3
İŞY2805 RESEARCH AND REPORT PREPARATION TECHNIQUES Elective 2 0 3
İŞY2809 QUALITY MANAGEMENT SYSTEMS Elective 2 0 3
İŞY2813 BUSINESS MANAGEMENT I Elective 2 0 3
       
2. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
AŞÇ2002 PATISSERIE PRODUCTS Required 2 4 5
AŞÇ2004 Cuisines of the World Required 2 4 5
AŞÇ2006 KITCHEN TYPES Required 1 4 4
AŞÇ2010 VOCATIONAL FOREIGN LANGUAGE II (ENGLISH) Required 2 0 2
AŞÇ2012 VOCATIONAL FOREIGN LANGUAGE II (GERMAN) Required 2 0 2
AŞÇ2498 VOCATIONAL TRAINING (15 working days) Required 0 0 4
AŞÇ2502 GUEST RELATIONS Elective 2 1 3
AŞÇ2504 DECORATIVE ARTS Elective 2 2 4
AŞÇ2506 MENU PLANNING II Elective 3 0 3
TOİ 2802 Required 2 2 4
TOİ2802 Elective 2 2 4
İŞY2802 QUALITY ASSURANCE AND STANDARDS Elective 2 0 3
İŞY2814 BUSINESS MANAGEMENT II Elective 2 0 3
       
 

Evaluation Questionnaires

Course & Program Outcomes Matrix

1. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I               
COOKING METHODS I               
QUALITY MANAGEMENT IN KITCHEN4444444444 4444
KITCHEN ORGANIZATION444444444444444
VOCATIONAL TRAINING (15 working days)               
VOCATIONAL MATHEMATICS444444444444444
PROFESSIONAL ETHICS434324333343324
FILING AND ARCHIVING               
INFORMATION AND COMMUNICATION TECHNOLOGIES I               
COMMUNICATION344455455522324
FIRST AID444444444444444
TURKISH LANGUAGE                
ENGLISH I               
German I345453543245522
FRENCH I               
                
1. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I               
COOKING METHODS II               
KITCHEN PLANNING444444444444444
MENU PLANNING I               
VOCATIONAL TRAINING (15 working days)               
HYGIENE AND SANITATION444444444444444
OCCUPATIONAL SAFETY AND WORKER HEALTH4444 4444444444
INFORMATION AND COMMUNICATION TECHNOLOGIES II               
ENVIRONMENTAL PROTECTION444444444444444
TURKISH LANGUAGE                
GUEST COMMUNICATION               
                
ENGLISH II444444444444444
German II352235321235322
FRENCH II               
                
2. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15
                
Local Cuisine               
KITCHEN PRODUCTS444444444444444
 444444444444444
 234243455325313
VOCATIONAL TRAINING (15 working days)               
BANQUET CUISINE444444444444444
Oriented Work               
HOTEL MANAGEMENT               
 33333333333333 
HUMAN RESOURCES MANAGEMENT243314445444314
RESEARCH AND REPORT PREPARATION TECHNIQUES444444444444444
QUALITY MANAGEMENT SYSTEMS444444444444444
BUSINESS MANAGEMENT I444444334433444
                
2. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15
PATISSERIE PRODUCTS               
Cuisines of the World               
KITCHEN TYPES444444444444444
VOCATIONAL FOREIGN LANGUAGE II (ENGLISH)444444444444444
VOCATIONAL FOREIGN LANGUAGE II (GERMAN)234243455325313
VOCATIONAL TRAINING (15 working days)               
GUEST RELATIONS333333333333333
DECORATIVE ARTS444444444444444
MENU PLANNING II               
                
                
QUALITY ASSURANCE AND STANDARDS444444444444444
BUSINESS MANAGEMENT II444444444444454
                
 

Muğla Sıtkı Koçman Üniversitesi, 48000 Kötekli/Muğla | Tel: + 90 (252) 211-1000 | Fax: + 90 (252) 223-9280
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