General Description
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
4
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.
5
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.
6
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
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1.
Understanding the basic concepts and theories of the cooking profession
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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
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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.
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4.
To be dominated by food and beverage terminology
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5.
Preparing sauces and using them to create new flavours
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6.
Preparing to Turkish cuisine foods and being dominated by the subtleties of and Turkish cuisine
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7.
Having the knowledge and ability of the application local cuisine
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8.
Preparing the international cuisine’s foods
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9.
Having the ability of the enough foreign language knowledge with understanding and speaking, ability to read international vocational literature
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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.
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11.
Able to communicate better
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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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9
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.
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
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.
| 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 |
| ASLZ111 |
CAREER PLANNING |
Compulsory |
1 |
0 |
0 |
1 |
| 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 |
|
31 |
| 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.
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|
|
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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 |
