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CULINARY ASSOCIATE`S (SHORT CYCLE) DEGREE PROGRAMME

Qualification Awarded
Length of Programme (Year)
Total Number of ECTS Credits
Type of Education
 Level of Qualification & Field of Study


Associate (Short Cycle) Degree

2

120

Full Time
  • TQF Qualification Type: Associate Degree
  • TQF, TQF-HE, EQF-LLL, ISCED (2011): Level 5
  • QF-EHEA: Short Cycle
  • Yönelim: Vocational
  • Sınıflandırma (ISCED 2013):101 Temel Öğrenme Alanı:81
  • Kategori: Ana Yeterlilik

PEH İLE KÖÇ VE PÖÇ İLIşKISI

(Learning outcomes of all education and training programmes our university is offering are designed taking into account of programme educational objectives as well as institutional learning outcomes defined at the institutional level. The matrix below shows the how the programme learning outcomes associates with programme educational objectives and institutional learning outcomes.)
PROGRAMME EDUCATIONAL OBJECTIVES (PEOs)
KEY PROGRAMME LEARNING OUTCOMES (KPLOs)
 INSTUTIONAL LEARNING OUTCOMES (ILOs)
KPLO1 KPLO2 KPLO3 KPLO4 KPLO5
- Has a questioning attitude on the basis of scientific knowledge and scientific thinking -Competency, Problem Solving and Conflict Management
-Within the scope of practice lessons, trips to hotel kitchens, local dessert producers, catering companies and patisseries in Istanbul are made from time to time to open the horizons of the students and see different cuisines. Thanks to these trips, students have the opportunity to see both the operating systems of the enterprises and the different equipment equipment. They can also make small applications in groups and learn tips from business owners and cooks. -Leadership and Team Work
-Independent or in-team work and responsibility behavior enhanced -Ethics and Social Responsibility
-The origin, effects and characteristics of the traditional dishes recognized in the world cuisines and can prepare meals of country cuisine -Written & Oral Communication and Interaction
-To have the equipments and to have the knowledge and skills of Gastronomy and Art. -Critical Thinking Ability, Developing Creative and Innovative Thinking
-Understand the relationship between food and chemistry so that they understand the chemical and structural changes that food and cooking processes undergo. -Developing a Strategic and Enterprising Perspective
-The gains of students during the education program implemented; Ability to understand the basic concepts of the profession, the ability to explain and analyze the facts about food and beverage using these concepts and rules, menu planning, cooking methods, the ability to use and know the local cuisines of our country, to have a good knowledge of the foreign language terminology. and be able to apply. -Taking Responsibility and Independent Decision Making
-Handling Change
-Learning to How to Learn, Personal and Social Development
-Developing Global Perspective
-Ability to Use Technology and Digital Qualification
-Cultural Awareness and Expression
-Social and Citizenship Competency
-Communication in Foreign Languages