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.

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.

Short Cycle

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.

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.

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.

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.

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. To have knowledge and methods on various subjects such as menu planning, cooking methods and equipment use, world cuisines, local cuisines, occupational health and safety and first aid with information and communication technology and to be able to use this information and methods 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. As cooks who have professional, social ethical values, food safety and quality standards and the necessary professional knowledge, to be able to work as a team, to manage the crisis process and to assume individual responsibility when necessary.
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

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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