Head of Hotel, Restaurant and Catering Services Department, Lecturer Furkan Burak ÜNAL, fbunal@nku.edu.tr, 02822504107
Program Type
Associate Degree Program
Level of Degree Earned
Associate Degree
Degree Earned
Once the 120 ECTS credit program is successfully completed and the program qualifications are met, an Associate Degree diploma as a Cooking Occupation Element is awarded.
Education Type
Tam zamanlı
Registration Acceptance Conditions
Graduating from Secondary Education
Recognition of Prior Learning
The process of recognizing prior education in Turkish higher education institutions is still in its early stages. Therefore, the recognition of prior education has not been fully initiated in all programs of Namık Kemal University. However, an exemption exam is held at the beginning of each academic year for the compulsory Foreign Language course in the curriculum of the departments. Students who have completed the learning process on their own from these courses or who think that they have achieved the learning outcomes in these courses through different means have the right to take these exams. Students who are successful in the exam are exempted from the relevant course in the curriculum.
Degree Requirements and Rules
The students studying in this undergraduate program are required to have a Cumulative Grade Points Average (Cum.GPA) of not less than 2.00/4.00 and have completed all the courses with at least a letter grade of DD/S in the program in order to graduate. The minimum number of ECTS credits required for graduation is 120. It is also mandatory for the students to complete their compulsory internship in a specified duration and quality.
Program Profile
The main purpose of the culinary program is to train expert personnel who will serve the food and beverage sector, equipped with the theoretical and practical knowledge and skills needed in the food and beverage sector and who can compete nationally and internationally. Another purpose of the program is to ensure the research and preservation of the rich Turkish Culinary Culture in an academic environment and to promote this culture internationally.
Occupational Profiles of Graduates
Graduates of the Department of Hotel, Restaurant and Catering Services, Cooking Program can earn the title of "Cook" and work in touristic certified businesses, restaurants, food factories (catering companies), airplane-ship-train-bus-hospital kitchens as head chef, assistant head chef, section chef, sauce chef, fish chef, grill chef, fry chef, grill chef, soup chef, vegetable chef, joker chef (change cook), cold chef, pastry chef, butcher, half chef, busboy, etc. as well as research chef (test cook), culinary scientist, food and beverage manager, food supply manager, kitchen manager, restaurant inspector-coordinator, restaurant manager, etc. They can also provide service to the society under the names of food researcher, food writer, food processor, food stylist, food architect, menu developer, recipe developer, food and beverage trainer, etc.
Access To Upper Degree
Candidates who successfully complete their associate degree education can study in undergraduate programs (Family and Consumer Sciences, Nutrition and Dietetics, Gastronomy, Gastronomy and Culinary Arts, Culinary Arts and Management, Food and Beverage Management) provided that they receive a passing grade from the Vertical Transfer Exam.
Exams, Assessment and Grading
At least one midterm exam is administered each term. In addition to midterms, projects and assignments, the dates of which are specified in the term content given at the beginning of each term, are given. At the end of each term, the student must take a final exam. Criteria (such as midterm exams, projects, assignments and finals) and their impact on the final grade are clearly stated in the course content distributed at the beginning of the term and/or published on the website. Final exams are held at the dates, places and times determined and announced by the university according to the student regulations and academic calendar. The student's final grade is given by the course instructor according to the results of the midterm exam, project, assignment and final exam.
The passing grade at Namık Kemal University is 60 out of 100. However, the final or make-up exam result must be at least 50. Exams are evaluated out of a full grade of 100. The midterm/year end grade of a course is the sum of 30% of the arithmetic average of the midterm exam or midterm exams and 70% of the grade received in the midterm/year end exam or make-up exam. However, the midterm/year end grade of a course; It can also be calculated as 30% to 50% of the arithmetic average of the midterm or midterm exams, 70% to 50% of the grade received in the midterm/year-end or make-up exam, with the condition that the decision is made by the relevant faculty/college board and announced at the beginning of the semester, and the total of the rates will be 100%. As a result of the calculation, if the first number after the decimal point is less than five, it is increased to the next lower integer, and if it is five or greater than five, it is increased to the next higher integer and finalized.
The end-of-term and make-up grade is submitted to the Student Affairs by the person responsible for the course, together with the evaluation criteria. End-of-term and make-up grades are published and announced in the student information system.
Grades:
The following letter grades are given to the student as the term grade for each course taken. Letter grades, coefficient and ratio equivalents are as follows. The grading system used as a basis for evaluating students' success is expressed with the following degrees and letters:
Score
Letter Grade
Coefficient
Success Status
90-100
AA
4.00
Successful
80-89
BA
3.50
Successful
70-79
BB
3.00
Successful
65-69
CB
2.50
Successful
60-64
CC
2.00
Successful
50-59
DD
1.50
Unsuccessful
30-49
FD
1.00
Unsuccessful
0-29
FF
0.00
Unsuccessful
Students must take the courses for which they received a DD, FD or FF in the first semester they are offered.
Successful Students
Students who complete their associate/undergraduate education and have a general weighted grade point average between 3.00 and 3.49 graduate as honor students; students with a grade point average of 3.50 or above graduate as high honor students.
Graduation Requirements
Teaching Methods
Teaching-learning methods and strategies are selected to increase students' skills such as self-study, lifelong learning, observation, teaching others, presentation, critical thinking, teamwork, and effective use of informatics.
In addition, care is taken to ensure that the teaching style supports students with different abilities. The teaching-learning methods used in the program are listed below*:
*EDUCATION-TEACHING METHODS
MAIN LEARNING ACTIVITIES
VEHICLES USED
Lesson
Listening and Understanding
Standard classroom technologies, multimedia tools, projector, computer, overhead projector
Controversial Lesson
Listening and understanding, observation/processing situations, critical thinking, developing questions
Standard classroom technologies, multimedia tools, projector, computer, overhead projector
Special Support / Structural Examples
Special skills planned in advance
Role Playing / Drama
Special skills planned in advance
Standard classroom technologies, special equipment
Problem Solving
Special skills planned in advance
Case Study
Special skills planned in advance
Brainstorming
Listening and understanding, observation/processing situations, critical thinking, question development, teamwork
Standard classroom technologies, multimedia tools, projector, computer, overhead projector
SmallGroup Discussion
Listening and understanding, observation/processing situations, critical thinking, developing questions
Standard classroom technologies, multimedia tools, projector, computer, overhead projector
Showing
Listening and understanding, observing/processing situations
A real or virtual environment that allows observation
Simulation
Listening and understanding, observation/processing situations, IT skills
A real or virtual environment that allows observation
Seminar
Research - lifelong learning, writing, reading, IT, Listening and understanding, managerial skills
Standard classroom technologies, multimedia tools, projector, computer, overhead projector, special equipment
Research - lifelong learning, writing, reading, IT
Internet databases, library databases, e-mail
Oral
Research - lifelong learning, processing situations, developing questions, interpreting, presenting
Survey/Survey Study
Research – lifelong learning, writing, reading
Panel
Listening and understanding, observing/processing situations
Standard classroom technologies, multimedia tools, projector, computer, overhead projector, special equipment
Guest Speaker
Listening and understanding, observing/processing situations
Standard classroom technologies, multimedia tools, projector, computer, overhead projector,
special equipment
Student Society Activities/Projects
Observation/processing situations, critical thinking, question development, teamwork, Research – lifelong learning, writing, reading, managerial skills, pre-planned special skills
(*) Depending on the characteristics of the course, one or more of the methods mentioned here may be applied.
Program Outcomes
1-To be conscious of Atatürk's principles and to have knowledge of the History of the Revolution. To have information about the historical and touristic places of Turkey. 2-He has extensive knowledge of concepts, techniques and innovations in the field of gastronomy, as well as product knowledge. He has the ability to research and develop on these issues. 3-Evaluates food and food within the framework of history, geography, culture and nutrition sciences. 4-Explains the theoretical foundations of project development processes related to volunteer work. Explains which ethical principles and rules should be followed in voluntary work. 5-In line with the principles of menu planning; performs food-beverage cost analysis, control, pricing and develops various menus. Knows and applies management theories and practices, personnel recruitment and evaluation processes that can effectively manage a food business. 6-They have applied knowledge about the cultivation techniques of vegetables and fresh herbs used in culinary applications and food production. 7-Making cakes and other pastries, breads, sponge cake and other pastry base dough, cream sauces, fruit sauces and jelly; He is competent in hot and cold desserts, ice creams and sorbets, sugar work, decorations, decoration and presentation, chocolate making. 8-The aim is to reveal the basic concepts and definitions of art and aesthetics and their relationship with gastronomy along with gaining a perspective on the social history of art. 9-To have knowledge about basic nutrition principles. To have knowledge about food technology and to know the methods of storage and preservation of food. 10-To have knowledge about hygiene and sanitation in tourism establishments and mass feeding places and to apply hygiene rules. 11-Gains knowledge about national and international cuisines. In this context, he knows, applies and develops basic cooking techniques. 12-Knows all the processes related to food and beverage production from the production stage to the presentation stage. Can understand food production systems and new approaches in this field in depth and can identify and solve problems that may arise at this stage. Designs the physical environment related to the field, knows and uses tools and technologies; When necessary, it takes a role in the formation of innovations in this framework. 13-It adopts food and cooking as an art; has competence in designing and visually documenting the visual presentation of food. 14-To have knowledge about food and beverage management. To apply all kinds of food and beverage services with technical knowledge and skills. 15-To be knowledgeable and equipped about banquet and protocol organizations. To have knowledge and skills about kitchen services and techniques. To have technical knowledge and food production skills on industrial food production.
Curriculum
Cooking
1st Class
2024-2025 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
ASC103
Culinary Applications and Techniques-I
2
2
5
YDİ119
Foreign Language I (English)
2
0
4
ASC102
Hygiene and Sanitation
3
0
4
ATİ101
Principles of Atatürk and History of Turkish Revolution I
2
0
2
ASC101
Principles of Nutrition and Menu Planning
3
0
4
TDİ101
Turkish Language I
2
0
2
Elective
GÜZ DÖNEMİ 1.SINIF SEÇMELİ DERSLER()
9
ASC007
Coffee Culture and Barista
2
0
3
ASC002
Edible Herbs and Spices
2
0
3
ASC006
General Tourism
2
0
3
UNİSEC-SKMYO 001
General Tourism
2
0
3
ASC001
New Trends in Gastronomy
2
0
3
Total ECTS:
30
2024-2025 Spring Semester
Course Code
Course Name
Browse
T
A
ECTS
ASC202
Culinary Applications and Techniques-II
2
2
5
YDİ102
Foreign Language II (English)
2
0
2
ASC201
Gastronomy and Food History
2
0
3
ASC204
Introduction to Pastry
2
2
5
ATİ102
Principles of Atatürk and History of Turkish Revolution II
2
0
2
TDİ102
Turkish Language II
2
0
2
ASC206
World Cuisine Applications-I
2
2
5
Elective
1. Sınıf Bahar Dönemi()
6
ASC014
Beverages and Mixology
2
0
3
ASC011
Gastronomy Tourism
2
0
3
ASC015
Marketing in Food and Beverage Businesses
2
0
3
İGS003
Occupational Health and Safety
2
0
3
ASC013
Research Methods and Techniques
2
0
3
ASC003
Vegetarian Cuisine
2
0
3
Total ECTS:
30
Total ECTS(Year):
60
2nd Class
2024-2025 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
ASC309
Advanced Pastry
2
2
5
ASC301
Food and Beverage Services Management
2
0
3
ASC303
Turkish Cuisine Applications
2
2
5
ASC307
World Cuisine Applications-II
2
2
5
Elective
2. sınıf güz()
12
ASC005
Catering
3
0
4
ASC017
Entrepreneurship
2
0
4
ASC009
Food Decoration Art
2
2
4
ASC016
Mythology in Gastronomy
2
0
4
GNÇ002
Volunteering Studies
1
2
4
Total ECTS:
30
2024-2025 Spring Semester
Course Code
Course Name
Browse
T
A
ECTS
MYOSTJ01
Internship
0
2
5
Elective
2.sınıf bahar dönemi (25 AKTS)()
25
ASC409
Bakery Food Production Techniques
2
2
5
ASC407
Chocolate Processing Techniques
2
2
5
ASC401
Food Storage Techniques
2
0
3
ASC400
Gastronomy and Fine Arts
2
0
2
ASC405
Local Cuisine
2
2
5
ASC406
Service Techniques and Applications
2
2
5
MYOİU01
Workplace Application
3
0
15
MYOİE01
Workplace Training
2
0
10
Total ECTS:
30
Total ECTS(Year):
60
Matrix of Course - Program Outcomes
ASC103 Culinary Applications and Techniques-I
#
1
5
2
1
4
2
2
2
2
2
5
5
2
5
4
1
5
2
1
4
2
2
2
2
2
5
5
2
5
4
1
5
2
1
4
2
2
2
2
2
5
5
2
5
4
1
5
2
1
4
2
2
2
2
2
5
5
2
5
4
ASC102 Hygiene and Sanitation
#
1
3
2
1
2
3
2
2
4
5
4
3
2
3
4
1
3
2
1
2
3
2
2
4
5
4
3
2
3
4
1
3
2
1
2
3
2
2
4
5
4
3
2
3
4
1
3
2
1
2
3
2
2
4
5
4
3
2
3
4
1
3
2
1
2
3
2
2
4
5
4
3
2
3
4
1
3
2
1
2
3
2
2
4
5
4
3
2
3
4
ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
ASC101 Principles of Nutrition and Menu Planning
#
1
3
3
1
5
2
3
1
5
2
2
5
2
3
2
TDİ101 Turkish Language I
#
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
ASC007 Coffee Culture and Barista
#
1
5
5
1
2
4
1
3
2
2
4
4
3
2
1
1
5
5
1
2
4
1
3
2
2
4
4
3
2
1
ASC002 Edible Herbs and Spices
#
1
3
4
1
2
5
2
2
4
2
3
4
3
2
2
1
3
4
1
2
5
2
2
4
2
3
4
3
2
2
1
3
4
1
2
5
2
2
4
2
3
4
3
2
2
1
3
4
1
2
5
2
2
4
2
3
4
3
2
2
1
3
4
1
2
5
2
2
4
2
3
4
3
2
2
1
3
4
1
2
5
2
2
4
2
3
4
3
2
2
ASC006 General Tourism
#
1
4
3
1
5
2
2
3
1
5
3
5
2
3
4
1
4
3
1
5
2
2
3
1
5
3
5
2
3
4
1
4
3
1
5
2
2
3
1
5
3
5
2
3
4
1
4
3
1
5
2
2
3
1
5
3
5
2
3
4
1
4
3
1
5
2
2
3
1
5
3
5
2
3
4
UNİSEC-SKMYO 001 General Tourism
#
1
4
3
1
5
2
2
3
1
5
3
5
2
3
4
1
4
3
1
5
2
2
3
1
5
3
5
2
3
4
1
4
3
1
5
2
2
3
1
5
3
5
2
3
4
1
4
3
1
5
2
2
3
1
5
3
5
2
3
4
1
4
3
1
5
2
2
3
1
5
3
5
2
3
4
ASC001 New Trends in Gastronomy
#
1
5
5
1
2
2
2
3
2
1
5
2
3
4
2
1
5
5
1
2
2
2
3
2
1
5
2
3
4
2
1
5
5
1
2
2
2
3
2
1
5
2
3
4
2
1
5
5
1
2
2
2
3
2
1
5
2
3
4
2
1
5
5
1
2
2
2
3
2
1
5
2
3
4
2
ASC202 Culinary Applications and Techniques-II
#
1
5
2
1
4
2
2
2
2
2
5
5
2
5
4
1
5
2
1
4
2
2
2
2
2
5
5
2
5
4
1
5
2
1
4
2
2
2
2
2
5
5
2
5
4
1
5
2
1
4
2
2
2
2
2
5
5
2
5
4
1
5
2
1
4
2
2
2
2
2
5
5
2
5
4
1
5
2
1
4
2
2
2
2
2
5
5
2
5
4
1
5
2
1
4
2
2
2
2
2
5
5
2
5
4
1
5
2
1
4
2
2
2
2
2
5
5
2
5
4
YDİ102 Foreign Language II (English)
#
5
4
3
2
1
5
4
3
2
1
5
4
3
2
1
5
4
3
2
1
5
4
3
2
1
5
4
3
2
1
5
4
3
2
1
5
4
3
2
1
5
4
3
2
1
ASC201 Gastronomy and Food History
#
1
4
5
1
2
2
2
2
3
2
3
2
3
2
3
1
4
5
1
2
2
2
2
3
2
3
2
3
2
3
1
4
5
1
2
2
2
2
3
2
3
2
3
2
3
ASC204 Introduction to Pastry
#
1
5
3
1
1
1
5
3
4
4
3
5
5
2
3
1
5
3
1
1
1
5
3
4
4
3
5
5
2
3
1
5
3
1
1
1
5
3
4
4
3
5
5
2
3
ATİ102 Principles of Atatürk and History of Turkish Revolution II
