Gastronomi ve Mutfak Sanatları Lisans Diploması

ISCO 08

ISCO 08

The educational purpose of the Gastronomy and Culinary Arts Department of Cappadocia University School of Applied Sciences is to train gastronomy specialists equipped with professional knowledge and skills based on national and international standards, who can effectively take part in teamwork, have developed problem-solving skills, have professional ethics awareness and are equipped with tourism management skills. 4 program educational objectives compatible with the mission of the department have been determined.

• To train graduates who follow, research and apply developments in the food and beverage sector and tourism businesses, have up-to-date professional knowledge, skills and competence, enable specialization in their field, and fulfill their profession without avoiding responsibility.
• To train graduates who apply professional ethics rules and the regulations of regulatory institutions/organizations.
• To train graduates who are prone to teamwork, can effectively take part in teams, and have strong communication skills.
• To train chefs-manager chefs-gastronomy specialists who follow innovations in science and technology and can develop and renew themselves, and have tourism management skills in international professional standards.

• The Gastronomy and Culinary Arts Department is located in the Cappadocia University Uçhisar Art Campus. The Gastronomy and Culinary Arts Department campus has 3 practice kitchens, 1 patisserie, 1 restaurant, 3 warehouses connected to the practice kitchens, 2 dishwashing areas belonging to the practice kitchens, 1 conference hall, 2 demonstration classrooms, 1 cold storage, and 2 dry food warehouses belonging to the demonstration classrooms.

In the process of creating the Gastronomy and Culinary Arts Department program outcomes, TYYÇ, Tourism Education Evaluation and Accreditation Agency (TURAK) undergraduate level common output criteria and Gastronomy and Culinary Arts program output criteria were taken into consideration.

• In the field of gastronomy and culinary arts, he/she has knowledge about concepts, theories, principles and facts in close disciplines such as food science, tourism information and nutrition principles.
• He/she has knowledge about legal regulations, professional standards, ethical values, work safety, worker health, social security rights etc. in the field of gastronomy and culinary arts.
• He/she has knowledge about national and international food safety standards, legal regulations and kitchen management practices.
• He/she has knowledge about national and international cuisines and can apply them.
• He/she communicates well with other individuals and colleagues in the environments he/she is in; behaves in accordance with the ethical and social values ​​in his/her field.
• He/she can express himself/herself in a foreign language, communicate in writing and verbally.
• He/she can prepare, present and design new products in hygienic conditions by selecting quality ingredients and can prepare menus according to different nutrition styles.
• Recognizes, uses and maintains the physical environment, tools and technologies related to his/her field.
• Recognizes and applies various cooking methods.
• Takes care of personal care, hygiene, clothing and appearance as required by his/her field.
• Can perform cost analysis, control and menu pricing in food and beverage businesses.
• Continuously updates and develops knowledge, skills and competencies related to gastronomy and culinary arts with the awareness of lifelong learning.
• Takes responsibility for transforming his/her knowledge and skills into a high value-added thought, approach or product.
• Takes and controls the necessary precautions in terms of food and work safety in the areas he/she works and is responsible for; can perform quality control.
• Understands historical, social, cultural and legal responsibilities; adopts and applies ethical, equality and environmental values.

Has advanced level of the following key competencies:

• Theoretical Knowledge,
• Applied Skills and Field Specific Competence

Midterm Exam (Midterm)
Continue (In-term)
Quiz (Quiz)
Homework (Poster, poster, report etc.) (In-term)
Project (In-term)
Presentation (In-term)
Practical Studies
Other (Workplace application, Internship etc.)
Final Exam (Final)
Drawing (In-term)
Seminar (In-term)
Participation (In-term)
Video (In-term)
Oral Exam (In-term)
Field Study (In-term)
Presentation (In-term)
Practical Studies (Performance Measurement) (greater than 15%)
Experiment (In-term)
Portfolio
Participation (In-term)
Homework (Poster, poster, report etc.) (In-term)
Oral Exam (End of Term)
Project (End of Term)
Drawing (End of Term)
Field Study (End of Term)
Presentation (End of Term)
Seminar (End of Term)
Application Studies (Performance Measurement)

In order to monitor the quality of higher education programs;

· The Council of Higher Education is responsible for planning, organizing, managing and supervising the education and training and other activities carried out in higher education institutions.

· The “University Monitoring and Evaluation Reports” of higher education institutions prepared within the framework of the criteria determined by the Council of Higher Education are published every year. The reports prepared according to these reports, which include quantitative and qualitative evaluations of higher education institutions, are shared with the public by the Council of Higher Education.

· The “Foundation Higher Education Institutions Report”, which includes academic, administrative and financial data of foundation higher education institutions, is published every year by the Council of Higher Education. These reports, which include quantitative and qualitative evaluations of foundation higher education institutions, are shared with the public by the Council of Higher Education. The quality assurance of undergraduate programs in higher education is provided according to the “Procedures and Principles for Providing Quality Assurance of Higher Education Diploma Programs”:

1. Creation and Approval of Curriculum:

1.1. YÖK determines the minimum standards and criteria required for opening undergraduate departments and programs in higher education institutions.

1.2. The curriculum of undergraduate programs in higher education institutions and the learning outcomes that each program will provide to students are determined by the senates of higher education institutions in accordance with the basic principles determined by YÖK on these issues.

1.3. The curriculum of the National Core Education Programs is implemented by higher education institutions with the approval of YÖK after being approved by the relevant Deans' Council.

2. Measurement-Evaluation: How the measurement and evaluation of the learning outcomes that each undergraduate program will provide to students will be carried out is carried out in accordance with the education, training and examination regulations prepared by higher education institutions in accordance with the basic principles determined by YÖK on these issues.

3. Certification: Students enrolled in undergraduate programs receive a bachelor's degree if they successfully complete the course credits and other obligations determined by higher education institutions.

4. Self-Assessment-External Assessment: In the context of continuous monitoring, higher education institutions enter the “Internal Institutional Assessment Reports” of the previous year into the Information System prepared by the Higher Education Quality Board (YÖKAK) at the beginning of each year. YÖKAK shares the “Institutional Feedback Report” prepared for the external evaluation of higher education institutions with the public. In addition, accreditation decisions made by accreditation institutions authorized or recognized by YÖKAK also show that the quality assurance of the qualifications of the programs is provided. YÖKAK conducts regular review activities regarding the qualifications determined in accordance with the legislation.

Gastronomy and Culinary Arts has been accredited by the Tourism Education Evaluation and Accreditation Agency (TURAK) until 01.01.2024-31.12.2025.

Transfer applications for previously taken and successfully completed courses, internships, etc. from any higher education institution are evaluated and decided by the Cappadocia University Board of Directors. In order for the requested course, internship, etc. to be transferred, the credits of the previously taken course and the Cappadocia University course to be transferred must be equal or higher than the credits of the Cappadocia University course; the student must be successful in the course and must meet the attendance requirement.

There are opportunities to become chefs and executive chefs in food and beverage businesses, to teach practical courses as master instructors in educational institutions in the field, to become vocational course teachers in secondary schools for graduates who have a master's degree in Educational Sciences, to establish their own businesses and to work in the product development departments (R&D) of food businesses. There are also opportunities for students who want to pursue an academic career.

1. Law No. 2547 on Higher Education

1.1. Regulation on the Principles of Transfer, Double Major, Minor and Inter-Institutional Credit Transfer between Associate and Undergraduate Programs in Higher Education Institutions

1.2. Regulation on the Continuation of Undergraduate Education of Vocational Schools and Open Education Associate Program Graduates

2. Law No. 2547 on Higher Education (Additional Article-35)

2.1. Regulation on Higher Education Quality Assurance and Higher Education Quality Board

The qualification is valid at all times.