Bilgi Paketi & Ders Kataloğu
Türkçe English Curriculum Key Learning Outcomes
Culinary Arts
General Description
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Brief History
Cookery Program are under the Department of Hotel, Restaurant and Catering Services at Uludag University Vocational School of Harmancık. Cookery Program, begun student intake in 2008 with 30 students quota and in 2010 June, is given its first graduates.
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Qualification Awarded
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.
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Level of Qualification
Short Cycle
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Specific Admission Requirements
Candidates must have high school diploma and must have enough points from University Student Selection Examination. In addition, graduates of vocational and technical high schools in areas are located without an examination.
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Specific arrangements for the recognition of prior learning
The provisions in “Regulation on Transfer among Associate and Undergraduate Degree Programs, Double Major, and Subspecialty and the Principals of Credit Transfer among Institutions in Higher Education Institutions” are applied.
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Qualification Requirements and Regulations
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 30 working day period internship.
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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.
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Key Learning Outcomes & Classified & Comparative
1. Understanding the basic concepts and theories of the cooking profession
2. Gaining the ability to analyze relevant facts of cooking and eating and drinking with using the basic concepts of the profession with the theories of explanation
3. Using, menu planning, cooking methods, cuisine, local cuisines and methods information on various topics for professional development
4. To be dominated by food and beverage terminology
5. Preparing sauces and using them to create new flavours
6. Preparing to Turkish cuisine foods and being dominated by the subtleties of and Turkish cuisine
7. Having the knowledge and ability of the application local cuisine
8. Preparing the international cuisine’s foods
9. Having the ability of the enough foreign language knowledge with understanding and speaking, ability to read international vocational literature
10. Ability to work in group and of course individual with having vocational and social ethic values and necessary vocational information
11. Able to communicate better
12. Able to evaluate information with cause-effect relations which have gotten during the education; able to predict information which is necessary, when and why
SKILLS Cognitive - Practical
  • Preparing sauces and using them to create new flavours
  • Gaining the ability to analyze relevant facts of cooking and eating and drinking with using the basic concepts of the profession with the theories of explanation
  • Understanding the basic concepts and theories of the cooking profession
  • Preparing the international cuisine’s foods
  • Able to evaluate information with cause-effect relations which have gotten during the education; able to predict information which is necessary, when and why
  • Preparing to Turkish cuisine foods and being dominated by the subtleties of and Turkish cuisine
  • Using, menu planning, cooking methods, cuisine, local cuisines and methods information on various topics for professional development
  • Having the knowledge and ability of the application local cuisine
KNOWLEDGE Theoretical - Conceptual
  • Understanding the basic concepts and theories of the cooking profession
  • Using, menu planning, cooking methods, cuisine, local cuisines and methods information on various topics for professional development
  • To be dominated by food and beverage terminology
  • Having the knowledge and ability of the application local cuisine
  • Preparing to Turkish cuisine foods and being dominated by the subtleties of and Turkish cuisine
  • Preparing the international cuisine’s foods
  • Gaining the ability to analyze relevant facts of cooking and eating and drinking with using the basic concepts of the profession with the theories of explanation
  • Preparing sauces and using them to create new flavours
COMPETENCES Field Specific Competence
  • Preparing the international cuisine’s foods
  • Ability to work in group and of course individual with having vocational and social ethic values and necessary vocational information
  • Using, menu planning, cooking methods, cuisine, local cuisines and methods information on various topics for professional development
  • Gaining the ability to analyze relevant facts of cooking and eating and drinking with using the basic concepts of the profession with the theories of explanation
  • Able to evaluate information with cause-effect relations which have gotten during the education; able to predict information which is necessary, when and why
COMPETENCES Competence to Work Independently and Take Responsibility
  • Able to evaluate information with cause-effect relations which have gotten during the education; able to predict information which is necessary, when and why
  • Able to communicate better
  • Ability to work in group and of course individual with having vocational and social ethic values and necessary vocational information
  • Preparing to Turkish cuisine foods and being dominated by the subtleties of and Turkish cuisine
  • Preparing the international cuisine’s foods
  • Having the knowledge and ability of the application local cuisine
COMPETENCES Communication and Social Competence
  • Able to communicate better
  • Able to evaluate information with cause-effect relations which have gotten during the education; able to predict information which is necessary, when and why
  • Having the ability of the enough foreign language knowledge with understanding and speaking, ability to read international vocational literature
COMPETENCES Learning Competence
  • Using, menu planning, cooking methods, cuisine, local cuisines and methods information on various topics for professional development
  • Gaining the ability to analyze relevant facts of cooking and eating and drinking with using the basic concepts of the profession with the theories of explanation
  • Able to evaluate information with cause-effect relations which have gotten during the education; able to predict information which is necessary, when and why
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Occupational Profiles of Graduates With Examples
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.
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Access to Further Studies
Candidates who completed associate degree can choose Home and Consumer Sciences, Nutrition and Dietetics, Gastronomy Cookery and Management graduate programs with Vertical Transition Test point.
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Examination Regulations, Assessment and Grading
All student must attend %70 of theoretical lessons and %80 of practical lessons for applying new semester lessons and the final exams. All students must attend 1 visa exam and 1 final exam for all lessons. Succeeding point include visa exam (assignment, practical exam, quiz, etc also can be used) %40, and final exam %60. All exams are evaluated over 100 points. Students must obtain at least 50 points at final exam. A student has received AA, BA, BB, CB and CC a letter grade, are considered successful from that course. DC and DD notes are notes that conditionally successful. If the student to be successful with a lesson with DC or DD grade, his/her overall weighted grade point must be at least 2.0.
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Graduation Requirements
Success all lessons (120 ECTS), get at least 2.00 weighted grade point out of 4.00 and passing internship.
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Mode of Study
Full-Time
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Address and Contact Details
Program Başkanı: Öğr.Gör. Erdoğan BOZAN
UÜ. Harmancık Meslek Yüksekokulu
Adres:Merkez Mah. zekai Gümüşdiş caddesi No:1 Harmancık/Bursa 16770
Tel: 0 (224) 294 26 92 (Dahili: 63117)
Fax: 0 224 881 32 18
e-mail:ebozan@uludag.edu.tr
Öğr. Gör Pınar AYDIN
paydin@uludag.edu.tr
Dahili:63125
Öğr. Gör. Fatih YILDIRIM
yildirimfatih@uludag.edu.tr
DAhili:63103
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Facilities
There are two instructors at the cookery department.
There are one cookery kitchen (94 m2), one service area, vegetable and fruit garden, computer laboratory with internet connection, and conference area.
Education is given with data show and internet connection facilities.
Seminars are organized with professional experts and managers which they tell about their knowledge and experiences.
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Curriculum
1. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
ASLZ101 NUTRITION BASICS Compulsory 3 0 0 4
ASLZ103 KITCHEN ORGANIZATION Compulsory 3 0 0 4
ASLZ105 COOKING METHODS I Compulsory 2 4 0 6
ASLZ109 MENU PLANNING Compulsory 2 0 0 3
OSPZ048 BASIC MATHEMATICS Compulsory 3 0 0 4
OTPS010 INFORMATION AND COMMUNICATION TECHNOLOGY Compulsory 1 0 2 3
ATA101 ATATURK'S PRINCIPALS AND HISTORY OF REVOLUTIONS I Compulsory 2 0 0 2
TUD101 TURKISH LANGUAGE I Compulsory 2 0 0 2
Click to choose optional courses. 2
Total 30
2. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
ASLZ104 COOKING METHODS II Compulsory 2 4 0 6
ASLZ106 TURKISH CUISINE Compulsory 2 2 0 4
ASLZ112 KITCHEN PRODUCTS Compulsory 2 0 0 3
ASLZ114 KITCHEN PLANNING Compulsory 2 0 0 2
GESZ105 HYGIENE AND SANITATION Compulsory 2 0 0 3
36ATA102 ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTIONS II Compulsory 2 0 0 2
36TUD102 TURKISH LANGUAGE II Compulsory 2 0 0 2
Click to choose optional courses. 2
Click to choose optional courses. 6
Total 30
3. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
ASLZ203 BANQUET CUISINE Compulsory 2 2 0 5
ASLZ205 GARDE MANGER Compulsory 2 2 0 4
ASLZ207 REGIONAL CUISINES Compulsory 2 2 0 5
STJ1001 SUMMER PRACTICE-I Compulsory 0 0 0 4
Click to choose optional courses. 12
Total 30
4. Semester
Course Code Course Title Type of Course T1 U2 L3 ECTS
ASLZ202 PASTRY PRODUCTS Compulsory 2 2 0 5
ASLZ204 OTTOMAN CUISINE Compulsory 2 2 0 5
ASLZ206 WORLD CUISINES Compulsory 2 2 0 4
STJ1002 SUMMER PRACTICE-II Compulsory 0 0 0 4
Click to choose optional courses. 12
Total 30
1. Semester Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
YAD101 FOREIGN LANGUAGE I Optional 2 0 0 2
YAD111 FOREIGN LANGUAGE I (GERMAN) Optional 2 0 0 2
YAD121 FOREIGN LANGUAGE I (FRENCH) Optional 2 0 0 2
2. Semester Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
ASLS114 RESPECTABILITIES Optional 2 0 0 3
ASLZ102 QUALITY MANAGEMENT IN KITCHEN Optional 2 0 0 3
OSPS003 FIRST AID Optional 2 0 0 3
OTPS034 OCCUPATIONAL HEALTH AND SAFETY Optional 2 0 0 3
YAD102 FOREIGN LANGUAGE II Optional 2 0 0 2
YAD112 FOREIGN LANGUAGE II (GERMAN) Optional 2 0 0 2
YAD122 FOREIGN LANGUAGE II (FRENCH) Optional 2 0 0 2
Course Code Course Title Type of Course T1 U2 L3 ECTS
ASLS114 RESPECTABILITIES Optional 2 0 0 3
ASLZ102 QUALITY MANAGEMENT IN KITCHEN Optional 2 0 0 3
OSPS003 FIRST AID Optional 2 0 0 3
OTPS034 OCCUPATIONAL HEALTH AND SAFETY Optional 2 0 0 3
YAD102 FOREIGN LANGUAGE II Optional 2 0 0 2
YAD112 FOREIGN LANGUAGE II (GERMAN) Optional 2 0 0 2
YAD122 FOREIGN LANGUAGE II (FRENCH) Optional 2 0 0 2
3. Semester Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
ASLS002 WINE SERVICE Optional 1 2 0 3
ASLS003 SHOW SERVICES Optional 1 2 0 3
ASLS004 FOOD STYLING Optional 1 2 0 3
ASLS005 FUNCTIONAL FOODS Optional 2 0 0 3
ASLS209 WORKPLACE TRAINING I Optional 0 16 0 12
ASLS211 COST CONTROL OF FOOD AND BAVERAGE Optional 2 0 0 3
ASLS213 FOOD CONSERVATION TECHNIQUES Optional 1 2 0 3
GIDS215 FOOD SAFETY Optional 2 0 0 3
ISYS015 COMMUNICATION Optional 1 2 0 3
OSPS003 VOCATIONAL FOREIGN LANGUAGE I Optional 2 0 0 3
OSPS007 PROFESSIONAL ETHICS Optional 2 0 0 3
OSPS015 RESEARCH METHODS AND TECHNIQUES Optional 1 2 0 3
PZRS025 SERVICE MARKETING Optional 1 2 0 3
PZRS027 CONSUMER BEHAVIOR Optional 1 2 0 3
TOTS021 KITCHEN FACILITIES MANAGEMENT Optional 1 2 0 3
4. Semester Optional Courses
Course Code Course Title Type of Course T1 U2 L3 ECTS
ASLS007 GUEST COMMUNICATIONS Optional 2 0 0 3
ASLS008 SERVICE OF FOOD AND BEVERAGE Optional 1 2 0 3
ASLS009 CUISINE CULTURES AND HISTORY Optional 2 0 0 3
ASLS010 BREAD COOKING TECHNICS Optional 1 2 0 3
ASLS210 WORKPLACE TRAINING II Optional 0 16 0 12
ASLS212 RECIPE DEVELOPMENT AND PRESENTATION TECHNIQUES Optional 1 2 0 3
ASLS214 VEGETERIAN CUISINE Optional 1 2 0 3
ISYS005 ENTERPRENEURSHIP AND SMALL BUSINESS MANAGEMENT Optional 1 2 0 3
ISYS037 QUALITY MANAGEMENT SYSTEMS Optional 1 2 0 3
ISYS047 BUSINESS MANAGEMENT Optional 1 2 0 3
OSPS001 ENVIRONMENTAL PROTECTION Optional 2 0 0 3
OSPS003 VOCATIONAL FOREIGN LANGUAGE II Optional 2 0 0 3
TOTS025 MENU MANAGEMENT Optional 1 2 0 3
TOTS027 PRODUCT DEVELOPMENT IN TOURISM Optional 1 2 0 3
TOTS028 BANQUET SERVICE MANAGEMENT Optional 1 2 0 3
TSES006 CURRENT TOURISM ISSUES Optional 1 2 0 3
Bologna İletişim
Mail : bologna@uludag.edu.tr
Tasarım & Kodlama
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otomasyon@uludag.edu.tr