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Marmaris Tourism Vocational School Programme of Cookery

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

1- Defines basic concepts of food and beverage sector.
2- Knows legal arrangements in food and beverage management and job’s standards.
3- Knows interior and exterior factors which effect food and beverage managements.
4- Knows the organization structure of food and beverage managements and cookery section and adapts to them.
5- Know at least one foreign language at level A2 Europe Language Portfolio.
6- Practices easily own theoretical and practical knowledges, got in the university
7- Knows and uses how to work automation systems used in food and beverage and cookery sector.
8- Practices the grammar of foreign language, got in the university and internship.
9- With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector.
10- The degree of communication is very high and adapts teamwork
11- Communicates effectively and good, with subordinates and superiors.
12- Has the ability of working with the intensity of work, stress and under pressure.
13- Knows the applications held on food and beverage sector such as menu planning, food production and servicing charges, takes part in these applications.
14- Knows the procedures of lavish meal and big organizations, takes part in teamwork.
15- Knows the procedures of cooking techniques , kitchen techniques, menu planning.
16- Takes part in a teamwork about catering organization.
17- Helps friends worked together and grows and always educates subordinates.
18- Does respectful to its superiors, completes perfectly the given tasks, decides own decision just in the time of crisis
19- Prepares reports about own job and presents to superiors.
20- Helps own friends in extraordinary times, finishes the tasks belongs to others.
21- Obeys the worths of national and ethic, cares these worths when worked.
22- Follows the innovations of own job and improves own career.

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
ATBY1801 ATATÜRK'S PRINCIPLES AND HISTORY OF REVOLUTION 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 KITCHEN Elective 4 0 6
BRY1801 FILING AND ARCHIVING Elective 2 0 3
BİP1801 INFORMATION AND COMMUNICATION TECHNOLOGIES I Required 2 0 3
ORD0040 Gönüllülük Çalışmaları Elective 2 1 4
RTV1801 COMMUNICATION Elective 2 0 3
SGP1801 FIRST AID Elective 2 0 3
TDB1801 TURKISH LANGUAGE I Required 2 0 2
TDBY1801 TURKISH LANGUAGE I 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
ATBY1802 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 TRAINING (30 working days) 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 II Required 2 0 2
TDBY1802 TURKISH LANGUAGE II 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
AŞÇ2011 COLD CUISINE Required 2 2 5
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
AŞÇ2509 FOOD AND BEVERAGE MANAGEMENT Elective 2 0 3
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 SERVICES Elective 2 2 6
TOİ2913 HOTEL MANAGEMENT Elective 3 0 3
YDB2807 PROFESSIONAL FOREIGN LANGUAGE I * (ENGLISH) Required 2 0 2
YDB2809 PROFESSIONAL FOREIGN LANGUAGE I * (GERMAN) Required 2 0 2
YDB2929 II. FOREIGN LANGUAGE ENGLISH I Elective 2 0 3
YDB2931 II. FOREIGN LANGUAGE GERMAN I Elective 2 0 3
YDB2933 II. FOREIGN LANGUAGE FRENCH 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 SENSORY ANALYSIS TECHNIQUES IN FOOD PRODUCTS Elective 3 2 6
AŞÇ2514 FOOD AND BEVERAGE COST CONTROL Elective 3 0 3
AŞÇ2518 VEGETERIAN 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 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 PERFORMANCE SERVICE Elective 2 2 6
YDB2808 PROFESSIONAL FOREIGN LANGUAGE II * (ENGLISH) Required 2 0 2
YDB2810 PROFESSIONAL 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 AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15Py16Py17Py18Py19Py20Py21Py22
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I522333312131114       
ATATÜRK'S PRINCIPLES AND HISTORY OF REVOLUTION I                      
COOKING METHODS I5123155555555333551355
VOCATIONAL MATHEMATICS  4    4              
BAKERY FOOD PRODUCTION TECHNIQUES                      
BASIC KITCHEN TECHNIQUES                      
KITCHEN ORGANIZATION5551125155551153351555
BASIC PRINCIPLES OF NUTRITION                      
FOOD STORAGE TECHNIQUES                      
QUALITY MANAGEMENT IN KITCHEN352115314112335342535 
FILING AND ARCHIVING22222222              
INFORMATION AND COMMUNICATION TECHNOLOGIES I                      
Gönüllülük Çalışmaları                      
COMMUNICATION1111111115541111232222
FIRST AID1221241443251111312533
TURKISH LANGUAGE I511111134322          
TURKISH LANGUAGE I                      
CAREER PLANNING                      
TOURISM PROFESSIONAL ETHICS                      
GENERAL TOURISM                      
ENGLISH I                      
GERMAN I                      
FRENCH I                      
CATERING SERVICES                      
OCCUPATIONAL HEALTH AND SAFETY2531143141132131454512
                       
1. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15Py16Py17Py18Py19Py20Py21Py22
ATATÜRK'S PRINCIPLES AND HISTORY OF REVOLUTION II                      
ATATÜRK'S PRINCIPLES AND HISTORY OF REVOLUTION II                      
COOKING METHODS II5555155555555333311155
KITCHEN PLANNING5522143131114353325223
VOCATIONAL TRAINING (30 working days)25555555555555555555  
OTTOMAN PALACE KITCHEN                      
FOOD PRODUCTS IN THE KITCHEN                      
HYGIENE AND SANITATION2212321335544221112311
MENU PLANNING5553135134335422223323
INFORMATION AND COMMUNICATION TECHNOLOGIES II1111151553311111444444
TURKISH LANGUAGE II                      
TURKISH LANGUAGE II                      
TOURISM AND ENVIRONMENT                      
ENGLISH II111513311531111111131 
German II                      
French II                      
                       
2. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15Py16Py17Py18Py19Py20Py21Py22
COLD CUISINE5115151154444311341113
KITCHEN PRODUCTS4114151154444111433 33
Local Cuisine3345154123225423432244
TURKISH CUISINE                      
CASTLE PRODUCTS                      
FOOD AND BEVERAGE MANAGEMENT                      
FOOD SOCIOLOGY                      
GASTRONOMY AND FOOD HISTORY                      
FOOD AND BEVERAGE AUTOMATION                      
BANQUET CUISINE1115555555555555551533
VOCATIONAL TRAINING (25 working days)3443455355344424445532
GUEST RELATIONSHIPS                      
FOOD AND BEVERAGE SERVICES5542135242234434234213
HOTEL MANAGEMENT454544434444          
PROFESSIONAL FOREIGN LANGUAGE I * (ENGLISH)                      
PROFESSIONAL FOREIGN LANGUAGE I * (GERMAN)                      
II. FOREIGN LANGUAGE ENGLISH I                      
II. FOREIGN LANGUAGE GERMAN I                      
II. FOREIGN LANGUAGE FRENCH I                      
HUMAN RESOURCES MANAGEMENT4444444344            
RESEARCH AND REPORT PREPARATION TECHNIQUES                      
QUALITY MANAGEMENT SYSTEMS3531132152211352113244
BUSINESS MANAGEMENT I                      
                       
2. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15Py16Py17Py18Py19Py20Py21Py22
PATISSERIE PRODUCTS4425153131115334442334
Cuisines of the World5123155555555333551355
MENU PLANNING II                      
KITCHEN TYPES5224152554425424433333
SENSORY ANALYSIS TECHNIQUES IN FOOD PRODUCTS                      
FOOD AND BEVERAGE COST CONTROL                      
VEGETERIAN KITCHEN                      
NEW TRENDS IN GASTRONOMY                      
MUGLA KITCHEN                      
DECORATIVE ARTS5111151111111111111111
VOCATIONAL TRAINING (25 working days)5355533535            
GENERAL MATHEMATICS                      
VOLUNTEERING STUDIES                      
ENTREPRENEURSHIP                      
WINE SERVICE                      
PERFORMANCE SERVICE                      
PROFESSIONAL FOREIGN LANGUAGE II * (ENGLISH)1  1 13453            
PROFESSIONAL FOREIGN LANGUAGE II * (GERMAN)                      
II. FOREIGN LANGUAGE ENGLISH II                      
II. FOREIGN LANGUAGE GERMAN II                      
II. FOREIGN LANGUAGE FRENCH II                      
QUALITY ASSURANCE AND STANDARDS                      
BUSINESS MANAGEMENT II                      
                       
 

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