Qualification Awarded

When students graduate from the cookery program, they will have completed the associate degree program. After the associate degree graduation, four years of education can be completed with DGS.

Specific Admission Requirements

The process of recognition of prior learning in Turkish higher education institutions is still in its infancy. Therefore, the recognition of prior learning has not been fully initiated in all programs of Muğla Sıtkı Koçman University. However, an exemption exam is held at the beginning of each academic term for courses such as Computer and English, which are included in the education plans of the programs. Students who think that they provide the expected learning outcomes from these courses have the right to take the exams. Students who are successful in the exam are exempt from the relevant course in the curriculum.

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 cookery program was established in 2011 and received its first students in the 2012 academic year. The second education program was closed in the 2021-2022 academic year. Students continue their education only as normal education and as a single branch. As of 2022, 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-	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

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 graduate, it is necessary to be successful in the compulsory and elective courses in 4 semesters, to complete at least 120 ECTS and to successfully complete the 30 working days of compulsory internship.

Occupational Profiles of Graduates

Graduates can find jobs in all tourism businesses, especially accommodation businesses, food and beverage businesses, large touristic cruise ships, banquet organization companies, catering businesses, airline businesses, as well as the Ministry of Culture and Tourism, Provincial Directorates of Tourism 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 cookery program is to train young food and beverage staff equipped with the necessary knowledge and skills to compete in the international arena. In this program, they are not only trained as a cook in a narrow scope, but also to equip them with the general culture courses required by this field.

Programme Director

Associate Prof.Dr. ABUZER KIZIL

ECTS Coordinator

Instructor ARZU KAPLAN

Course Structure Diagram with Credits

Evaluation Questionnaires

Course & Program Outcomes Matrix