Türkçe
Milas Vocational School Programme of Cookery

Qualification Awarded

students will graduate from associante degree program whwn they have completed two years of education.After graduation, they have the right to take 4 year faculties trough DGS exam.

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

Prof.Dr. MEHMET KIR

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
AŞÇ1007 COOKING METHODS I Required 3 2 6
AŞÇ1501 VOCATIONAL MATHEMATICS Elective 2 0 3
AŞÇ1507 BAKERY FOOD PRODUCTION TECHNIQUES Elective 3 2 6
AŞÇ1509 BASIC KITCHEN TECHNIQUES Elective 3 2 6
AŞÇ1511 KITCHEN ORGANIZATION Elective 2 0 3
AŞÇ1513 BASIC PRINCIPLES OF NUTRITION Elective 2 0 3
AŞÇ1515 FOOD STORAGE TECHNIQUES Elective 2 2 6
AŞÇ1517 QUALITY MANAGEMENT IN THE KITCHEN Elective 4 0 6
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
TOİ1903 CAREER PLANNING Elective 2 0 3
TOİ1907 TOURISM PROFESSIONAL ETHICS Elective 2 0 3
TOİ1909 GENERAL TOURISM Elective 3 0 3
YDB1801 ENGLISH I Required 2 0 2
YDB1803 German I Required 2 0 2
YDB1805 FRENCH I Required 2 0 2
İKR1901 CATERING SERVICES Elective 2 0 3
İSG1901 OCCUPATIONAL HEALTH AND SAFETY Elective 2 0 3
       
1. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
ATB1802 ATATÜRK'S PRINCIPLES AND HISTORY OF REVOLUTION II Required 2 0 2
AŞÇ1008 COOKING METHODS II Required 3 2 6
AŞÇ1010 KITCHEN PLANNING Required 3 0 4
AŞÇ1012 VOCATIONAL INTERNSHIP Required 0 0 8
AŞÇ1504 OTTOMAN PALACE KITCHEN Elective 4 2 6
AŞÇ1506 FOOD PRODUCTS IN THE KITCHEN Elective 4 2 6
AŞÇ1508 HYGIENE AND SANITATION Elective 3 0 3
AŞÇ1510 MENU PLANNING Elective 3 0 3
BİP1902 INFORMATION AND COMMUNICATION TECHNOLOGIES II Elective 2 0 3
TDB1802 TURKISH LANGUAGE I Required 2 0 2
TOİ1904 TOURISM AND ENVIRONMENT 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
AŞÇ 2011 COLD KITCHEN Required 2 2 5
AŞÇ 2509 FOOD AND BEVERAGE MANAGEMENT Elective 2 0 3
AŞÇ2013 KITCHEN PRODUCTS Required 4 2 5
AŞÇ2503 Local Cuisine Elective 4 2 6
AŞÇ2505 TURKISH CUISINE Elective 4 2 6
AŞÇ2507 CASTLE PRODUCTS Elective 2 2 6
AŞÇ2511 FOOD SOCIOLOGY Elective 2 0 3
AŞÇ2513 GASTRONOMY AND FOOD HISTORY Elective 2 0 3
AŞÇ2515 FOOD AND BEVERAGE AUTOMATION Elective 3 1 6
AŞÇ2517 BANQUET CUISINE Elective 2 2 6
AŞÇ2519 VOCATIONAL TRAINING (25 working days) Elective 0 0 6
TOİ2903 GUEST RELATIONSHIPS Elective 3 0 3
TOİ2911 FOOD AND BEVERAGE SERVİCE Elective 2 2 6
TOİ2913 HOTEL MANAGEMENT Elective 3 0 3
YBB2933 II. FOREIGN LANGUAGE FRENCH I Elective 2 0 3
YDB2807 PROFESSİONAL FOREIGN LANGUAGE I Required 2 0 2
YDB2809 PROFESSIONAL FOREIGN LANGUAGE I Required 2 0 2
YDB2929 II. FOREIGN LANGUAGE ENGLISH I Elective 2 0 3
YDB2931 I. FOREIGN LANGUAGE GERMAN I Elective 2 0 3
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
AŞÇ2012 PATISSERIE PRODUCTS Required 4 2 5
AŞÇ2014 Cuisines of the World Required 4 2 5
AŞÇ2506 MENU PLANNING II Elective 3 0 3
AŞÇ2510 KITCHEN TYPES Elective 4 2 6
AŞÇ2512 EMOTIONAL ANALYSIS TECHNIQUES IN FOOD PRODUCTS Elective 3 2 6
AŞÇ2514 FOOD AND BEVERAGE COST CONTROL Elective 3 0 3
AŞÇ2518 VEGETARY KITCHEN Elective 3 0 3
AŞÇ2520 NEW TRENDS IN GASTRONOMY Elective 3 0 3
AŞÇ2522 MUGLA KITCHEN Elective 2 1 3
AŞÇ2524 DECORATIVE ARTS Elective 2 2 6
AŞÇ2532 VOCATIONAL TRAINING (25 working days) Elective 0 0 6
MAT2902 15/5000 GENERAL MATHEMATICS Elective 2 0 3
ORD0020 VOLUNTEERING STUDIES Elective 1 2 4
TOİ2906 ENTREPRENEURSHIP Elective 2 1 3
TOİ2908 WINE SERVICE Elective 2 2 6
TOİ2910 SHOW SERVICE Elective 2 2 6
YDB2808 VOCATIONAL FOREIGN LANGUAGE II (ENGLISH) Required 2 0 2
YDB2810 VOCATIONAL FOREIGN LANGUAGE II (GERMAN) Required 2 0 2
YDB2930 II. FOREIGN LANGUAGE ENGLISH II Elective 2 0 3
YDB2932 II. FOREIGN LANGUAGE GERMAN II Elective 2 0 3
YDB2934 II. FOREIGN LANGUAGE FRENCH II Elective 2 0 3
İŞY2802 QUALITY ASSURANCE AND STANDARDS Elective 2 0 3
İŞY2814 BUSINESS MANAGEMENT II Elective 2 0 3
       
 

Evaluation Questionnaires

Course & Program Outcomes Matrix

0 - Etkisi Yok, 1 - En Düşük, 2 - Düşük, 3 - Orta, 4 - Yüksek, 5 - En Yüksek

1. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I               
COOKING METHODS I               
VOCATIONAL MATHEMATICS444332222222244
BAKERY FOOD PRODUCTION TECHNIQUES               
BASIC KITCHEN TECHNIQUES               
KITCHEN ORGANIZATION444444444444444
BASIC PRINCIPLES OF NUTRITION               
FOOD STORAGE TECHNIQUES               
QUALITY MANAGEMENT IN THE KITCHEN               
FILING AND ARCHIVING333333333333333
INFORMATION AND COMMUNICATION TECHNOLOGIES I333333333333333
COMMUNICATION344455455522324
FIRST AID444444444444444
TURKISH LANGUAGE 444444333333333
CAREER PLANNING               
TOURISM PROFESSIONAL ETHICS               
GENERAL TOURISM               
ENGLISH I44444453344445 
German I345453543245522
FRENCH I333333333333333
CATERING SERVICES               
OCCUPATIONAL HEALTH AND SAFETY               
                
1. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15
ATATÜRK'S PRINCIPLES AND HISTORY OF REVOLUTION II               
COOKING METHODS II333333333333333
KITCHEN PLANNING               
VOCATIONAL INTERNSHIP               
OTTOMAN PALACE KITCHEN               
FOOD PRODUCTS IN THE KITCHEN               
HYGIENE AND SANITATION444444444444444
MENU PLANNING               
INFORMATION AND COMMUNICATION TECHNOLOGIES II345443435454333
TURKISH LANGUAGE I333333         
TOURISM AND ENVIRONMENT               
ENGLISH II44444444444444 
German II352235321235322
FRENCH II333333233333333
                
2. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15
COLD KITCHEN333333333333333
FOOD AND BEVERAGE MANAGEMENT               
KITCHEN PRODUCTS444444444444444
Local Cuisine333333333333333
TURKISH CUISINE               
CASTLE PRODUCTS               
FOOD SOCIOLOGY               
GASTRONOMY AND FOOD HISTORY               
FOOD AND BEVERAGE AUTOMATION               
BANQUET CUISINE444444444444444
VOCATIONAL TRAINING (25 working days)333333333333333
GUEST RELATIONSHIPS               
FOOD AND BEVERAGE SERVİCE333333333333333
HOTEL MANAGEMENT333333333333333
II. FOREIGN LANGUAGE FRENCH I               
PROFESSİONAL FOREIGN LANGUAGE I444444444444444
PROFESSIONAL FOREIGN LANGUAGE I234243455325313
II. FOREIGN LANGUAGE ENGLISH I               
I. FOREIGN LANGUAGE GERMAN I               
HUMAN RESOURCES MANAGEMENT243314445444314
RESEARCH AND REPORT PREPARATION TECHNIQUES444444444444444
QUALITY MANAGEMENT SYSTEMS444444444444444
BUSINESS MANAGEMENT I444444334433444
                
2. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15
PATISSERIE PRODUCTS333333333333333
Cuisines of the World333333333333333
MENU PLANNING II333333333333333
KITCHEN TYPES444444444444444
EMOTIONAL ANALYSIS TECHNIQUES IN FOOD PRODUCTS               
FOOD AND BEVERAGE COST CONTROL               
VEGETARY KITCHEN               
NEW TRENDS IN GASTRONOMY               
MUGLA KITCHEN               
DECORATIVE ARTS444444444444444
VOCATIONAL TRAINING (25 working days)333333333333333
15/5000 GENERAL MATHEMATICS               
VOLUNTEERING STUDIES               
ENTREPRENEURSHIP               
WINE SERVICE333333333333333
SHOW SERVICE               
VOCATIONAL FOREIGN LANGUAGE II (ENGLISH)444444444444444
VOCATIONAL FOREIGN LANGUAGE II (GERMAN)234243455325313
II. FOREIGN LANGUAGE ENGLISH II               
II. FOREIGN LANGUAGE GERMAN II               
II. FOREIGN LANGUAGE FRENCH 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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