0(324) 325 33 00

Programme Information

Vocatıonal School
Cookıng General Information Administration Programme Outcomes Academic Staff Curriculum 1st Year 2nd Year Degree Programmes Toros University Information Package Bologna Process Action Plan Toros University

Vocatıonal School
Cookıng

# Programme Outcomes
1 NQF-HETR Have sufficient knowledge and awareness of environmental protection issues, job security, worker health, social security rights, quality control and management; follow and act in accordance with gastronomy’s relevant legislation (laws, regulations, circulars, etc.), fundamental values and principles.
  • ►Yet - Alan ►5-Ön Lisans Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security
  • ►Yet - Öğr ►5-Ön Lisans Evaluate the acquired knowledge and skills at basic level within the field with a critical approach, determine and respond to learning needs
2 NQF-HETR Plan physical environment in the kitchen; identify, use and protect equipment, kits and new technologies
  • ►Beceri ►5-Ön Lisans Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field
  • ►Yet - Öğr ►5-Ön Lisans Evaluate the acquired knowledge and skills at basic level within the field with a critical approach, determine and respond to learning needs
3 NQF-HETR Take responsibility in sector and contribute to professional development of subortinates, prone to teamwork and have leadership trait, have communicate with the people who collaborate.
  • ►Yet - Bağ ►5-Ön Lisans Conduct activities towards the development of subordinates within a project
4 NQF-HETR Competence in equipment in the field of gastronomy and art; practice acquired the knowledge and skills.
  • ►Beceri ►5-Ön Lisans Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field
5 NQF-HETR Calculates the calorie and nutritional value of the foods
  • ►Beceri ►5-Ön Lisans Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field
6 NQF-HETR Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice
  • ►Yet - İlet ►5-Ön Lisans Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication
  • ►Yet - Bağ ►5-Ön Lisans Conduct studies at basic level within the field independently
  • ►Beceri ►5-Ön Lisans Gain the skills to use basic level theoretical and practical knowledge acquired within the field in the same field of a higher education level or in a field of same level
7 NQF-HETR Arranges, applied and controls of the menu
  • ►Yet - İlet ►5-Ön Lisans Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication
8 NQF-HETR Use French terminology in the field of gastronomy; have English level to be able to read- understand about the profession.
  • ►Yet - İlet ►5-Ön Lisans Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio A2 General Level
9 NQF-HETR Develop positive attitude towards the acquired knowledge and skills in the field of gastronomy and lifelong learning, to be able to have social responsibility and spread it to the community.
  • ►Yet - Öğr ►5-Ön Lisans Gain awareness of lifelong learning
  • ►Yet - Bağ ►5-Ön Lisans Conduct activities towards the development of subordinates within a project
10 NQF-HETR Has knowledge about national and international cuisines. Within this scope, they prepare and develop food varieties.
  • ►Beceri ►5-Ön Lisans Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field
  • ►Beceri ►5-Ön Lisans Gain the skills to use basic level theoretical and practical knowledge acquired within the field in the same field of a higher education level or in a field of same level
11 NQF-HETR It knows how to prepare food and drink in cold kitchen and applies it.
  • ►Beceri ►5-Ön Lisans Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field
  • ►Yet - Öğr ►5-Ön Lisans Direct the education received to a higher education level in the same field or to an occupation in the same level
12 NQF-HETR Defines basic grammar rules of Turkish language and foreign language. At least one foreign language, oral and written communication skills to be able to follow the literature in gastronomy and culinary arts.
  • ►Yet - İlet ►5-Ön Lisans Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication
  • ►Yet - İlet ►5-Ön Lisans Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio A2 General Level
13 NQF-HETR Interdisciplinary studies and gain the ability to do research.
  • ►Yet - Alan ►5-Ön Lisans Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security
14 NQF-HETR with all stakeholders within the organization which has the right to perform both verbal communication and the transfer of information both in writing and communication skills can manage.
  • ►Yet - İlet ►5-Ön Lisans Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication