Türkçe
Marmaris Tourism Vocational School Programme of Cookery(E.E)

Qualification Awarded

Students who successfully complete this program are eligible to earn an Associate of Arts degree in Tourism and Hotel Management. Hotel, Restaurant and Catering Services, Cookery subject to the fifth stage degree system with 120 ECTS credits, in the field of higher education associate degree program. When the program is successfully completed, and the program qualifications are met, "Cookery Clerk " Associate Degree diplomas are awarded.

Specific Admission Requirements

Candidates must have high school or equivalent diploma, won the exam OSS or as a new version of OSS they must have exceeded the threshold 180 of YGS or won the exam LGS. The candidates from vocational high schools, who are able to transfer without examination, must have exceeded the threshold 180 of LGS.

Qualification Requirements

Cookery Program students to obtain bachelor´s degree program must be at least 2.00 on a 4.00 weighted grade point average and successfully complete all of the public and elective courses (a total of 120 ETCS). In this program, are required to do an 60 working day period internship.

Recognition of Prior Learning

At Muğla Sıtkı Kocman University, full-time students can be exempted from some courses within the framework of the related bylaws. If the content of the course previously taken in another institution is equivalent to the course offered at Muğla Sıtkı Kocman University, then the student can be exempted from this course with the approval of the related faculty/graduate school after the evaluation of the course content.

History

Cookery Program operates under the departmant of Hotel, Restaurant and Catering Services in Tourism Vocational School of Marmaaris.. This program was established in 2012-2013 Education Period and the program still pulls increasing number of students.

Profile of the Programme

Cookery Program of the Hotel, Restaurant and Catering Services Division aims to taught students who pay attention to hygiene and health issues, sought by domestic and overseas food and beverage businesses, at the hotel, restaurant, food factory, fast food, pastry preparation and presentation of food and beverage locations, providing a business plan, implement, enhanced sense of smell and taste, quick and regular work, careful and meticulous, high sense of responsibility, courses. Students know basic principles of catering services recognize the importance of modern technologies, issues related to the field throughout their education and profession, as individual or group research, development and execution of the importance of issues, the legal responsibility of the operator of catering services with a training program.

Program Outcomes

Exam Regulations & Assesment & Grading

According to 29.08.2012 dated and 465/11 numbered Muğla Sıtkı Kocman University senatus consultum , exams consist of mid-terms, final exams, excuse exams, repeat exams, exemption exams and one course exam. Mid-terms: There are mid-term exams for the courses that exist in every term. 40% of a mid-term exam is considered. Final exams: There are final exams to test academic success at the end of the term. 60% of a final exam is considered. Excuse exams: If a student has a valid excuse for the mid-term or final exams, related board allow for excuse exams. For the excuse exams, student must submit a petition, which explains the excuse, in 3 days to deanship/ management. Moreover, the excuse should be approved by related board. Repeat exams: Students may take repeat exams for the courses, which are graded as FD or FF that they fail and which are graded as DD or DC that they pass, at the end of term. The point of a repeat exam substitutes for the final point of that course. The percentages of mid-term and repeat exams are assessed in the same way as final exams. For the repeat exams, final point is considered regardless of what was graded before. Exemption exams: Exemption exams are set for the courses defined by the senate on the specified dates in academic calender. One course exams: They are for the students who failed in one course and will graduate in case of succeeding in that course. Moreover, the students may take one course exam to increase their own average score, although they succeed all of the courses in the program, for the reason that they cannot graduate due to grade point average is less than 2,00. To take one course exam for graduation, a petition should be given to the head of department. One can take this exam only once. For every course, students are graded at the end of the term as below by the lecturer of the course. Grade Equivalent Mid-term/Final Grade Coefficient 90-100 AA 4 85-89 BA 3,5 80-84 BB 3 75-79 CB 2,5 70-74 CC 2 65-69 DC 1,5 60-64 DD 1 50-59 FD 0,5 49 and below FF 0 The assessments apart from the above, TT means failure becausse of absenteeism, MM means exemption for the course, GG success in course, KK means failure in the course, VV means abolished course.

Graduation Requirements

Cookery Program students to obtain bachelor´s degree program must be at least 2.00 on a 4.00 weighted grade point average and successfully complete all of the public and elective courses (a total of 120 ETCS). In this program, are required to do an 60 working day period internship.

Occupational Profiles of Graduates

People who graduates of the Cookery Program in Hotel, Restaurant and Catering Services Division, earns “Cook” title; and able to work in touristic certificated business, restaurants, catering, plane-ship-train-bus-hospital kitchens; as a executive chef, sous chef, chef de party, sauce chef, dish cook, grill cook, fry cook, roast cook, vegetable cook, soup cook, swing cook, pantry chef, pastry chef, butcher, domi chef, comi, etc; research chef, kitchen scientist, restaurant controller-coordinator, restaurant manager. Also they can serve as food researcher, food writer, food processor, food stylist, food architect, menu developer, recipe developer, food and beverage educator.

Access to Further Studies

May apply to bachelor's programmes in related fields of study provided that the student obtains sufficient score in the Vertical Transfer Examination administired by the Student Selection Centre or may apply to bachelor's degree completion programmes in related fields of study in Distance Education System.

Mode of Study

Associate's Degree (Full-Time)

Programme Director

Instructor Erhan İşlek

ECTS Coordinator

Specialist Dr. Alper KURNAZ

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 I Required 2 0 2
YDB1801 ENGLISH 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 II 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 II Required 2 0 2
TOİ1802 GUEST COMMUNICATION Elective 2 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
AŞÇ2001 COLD CUISINE Required 2 2 4
AŞÇ2003 Local Cuisine Required 2 4 5
AŞÇ2005 KITCHEN PRODUCTS Required 2 4 5
AŞÇ2007 VOCATIONAL FOREIGN LANGUAGE I Required 2 0 2
AŞÇ2497 VOCATIONAL TRAINING (15 working days) Required 0 0 4
AŞÇ2501 BANQUET CUISINE Elective 2 2 4
TOİ2801 HOTEL MANAGEMENT Elective 2 0 4
TOİ2803 FOOD AND BEVERAGE SERVICES 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
AŞÇ2008 VOCATIONAL FOREIGN LANGUAGE II 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
TOİ2802 WINE SERVICE Elective 2 2 4
TOİ2804 PERFORMANCE SERVICE 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
1. Year - 2. Term
2. Year - 1. Term
2. Year - 2. Term
 

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