1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
General Information Prog. Learning Outcomes Teaching & Learning Methods Course Structure Course & Learning Outcomes LO - NQF-HETR Relation LO - FOE (Academic) LO - FOE (Vocational)

736 CULINARY (Evening Classes)

GENERAL INFORMATION
Curinary Program is located under the Department of Hotel, Restaurant and Catering Services of the Tavas Vocational School of Pamukkale University since 2013. The education has been provided at the campus of the Tavas Vocational High School of Pamukkale University in the Tavas district of Denizli. There are 2 different education programs as normal education and second education. The education of the program is being tried to be provided by 3 teaching staff. There is 1 practice kitchen belonging to the culinary program.

Objective
To educate qualified kitchen chefs who are able to compete internationally in the direction of theoretical and practical knowledge about Turkish cuisine and world cuisines, equipped with superior knowledge and skills and who have the language power to communicate with their colleagues from different countries.


Admission Requirements
For students who are citizens of the Republic of Turkey ; high school diploma, sufficient score to settle in the Higher Education Institutions Exam conducted by OSYM. For foreign students, the general admission requirements are sufficient to begin to program.

Graduation Requirements
In order for a student to graduate from the program, a total of 120 ECTS electives and a compulsory summer course and 60 working days must complete the compulsory summer internship, and the GPA must be at least 2.25.

Career Opportunties
Those who graduated from the Cookery Program of Hotel, Restaurant and Catering Department can work as the chief chef, grilled chief, roast chief, grilled chief, soup chief, vegetable chef, joker chef, patisserie chef, butcher, komi, research team (test chef), culinary scientist, food and beverage manager, food supply manager, kitchen manager restaurant supervisor-coordinator, restaurant manager etc. at tourist-certified enterprises, restaurants, food factories (catering companies), airplane-ship-train-bus-hospital kitchens. They are also able to offer collecting services under the names of food researcher, food writer, food processor, food stylist, food architect, menu developer, recipe developer, food and beverage trainer.

Qualification Awarded
Culinary

Level of Qualification
Short Cycle (Associate's Degree)

Recognition of Prior Learning
rom higher education institutions in Turkey Pamukkale University For students wishing to transfer horizontal "Higher Education Institutions and Bachelors Degree Level Between Programs in Transition, Double Major, the Regulation on the Interagency Transfer of Credit Main with minor" provisions uygulanır.ortak compulsory foreign language lessons exam exemption, fall It is done at the beginning of the semester on the date specified in the academic calendar. There is no excuse for this exam. Faculty-vocational school-college students who do not have a preparatory program take the common compulsory foreign language exemption exam. Students who will take the exemption exam apply to the relevant unit within the period specified in the academic calendar. In addition, students who register for departments with a foreign language preparation program for the first time take the placement and proficiency exam before the academic year begins. Students are placed in one of the beginner, intermediate-intermediate or intermediate-level groups according to the score they get in this exam, or those who have proficiency scores are exempted from preparatory education. The score ranges of these groups are determined by the School Directorate. Exam results are announced in the relevant places and on the website of the School of Foreign Languages. Students who enroll in departments / programs admitted to compulsory preparatory education start the education level from the beginner level.

Qualification Requirements and Regulations
In order for a student to graduate from the program, a total of 120 ECTS electives and a compulsory summer course and 60 working days must complete the compulsory summer internship, and the GPA must be at least 2.25.

Access to Further Studies
Without examination the graduates of Anadolu University Open Education Faculty have the right to migrate 3rd class. In addition, DGS, if they are successful in the graduate program of formal education there are opportunities to continue.

Mode of Study
Full Time

Examination Regulations, Assessment and Grading
Measurement and evaluation methods that is applied for each course, is detailed in "Course Structure&ECTS Credits".

Contact (Programme Director or Equivalent)
PositionName SurnamePhoneFaxE-Mail
HEAD OF DEPARTMENT Lecturer SİNEM TÜRK ASLAN  sturk@pau.edu.tr


PROGRAM LEARNING OUTCOMES
1Culinary profession gain the ability to understand the basic concepts and theories of
2Using the basic concepts and theories of the profession of cooking eating and drinking on the ability to analyze the facts and make statement
3Menu planning, cooking methods, international cuisine, regional cuisine and a variety of knowledge and method of having the knowledge and methods of use for professional development
4Food and beverage terminology to dominate
5And using them to create new flavors and prepare sauces
6To dominate the subtleties of Turkish cuisine and Turkish dishes to prepare accurate
7To have the ability to apply knowledge of local cuisine
8Cuisines from different countries to prepare their meals
9Adequate level of foreign language knowledge, comprehension and speaking to have the ability to follow the literature in the field of international
10Professional, social ethics and conduct the necessary professional knowledge and team work as cooks take on individual responsibility needed
11With the information obtained in the process of learning to evaluate the cause-effect relationships, which knowledge would be needed to predict when and why
12Communicate better
TEACHING & LEARNING METHODS
NameComments
LecturingLecturing is one of the methods that come first, where the teacher is in the center. It is a method where the teacher actively describes topics and the students are passive listeners. With this method, lesson proceeds in the form of report, description and explanation.
DebateDepending on the situation, debate is a tool that allows all students, or a specific portion of the class to participate in the lesson. In this method, members of the group discuss a topic by addressing the various points of view and discuss alternative opinions about problem-solving.
DemonstrationIn this method the teacher demonstrates, an experiment, test, in front of the class. And then assists students to do so too. Students learn not only by just by looking and watching, but also by taking part and participating. This method is usually applied when teaching skills.
Case Study Case studies require students to actively participate while using an analytical perspective to think about real and problematic events. The problematic event may be real or very close to real life. Student(s) working on the documents that include the necessary data and descriptions of the
Problem SolvingThe name given to any doubt or ambiguity that arises is, a problem. Problems which usually have a role in human life, that have preventing or annoying aspects are solved by considering the stages of scientific methods. (a) Problems are determined. (b) The problem is identified. 
Cooperative LearningCooperative Learning is; a kind of learning that is based on the students working together for a common purpose. Children with different skills come together in heterogeneous groups to learn by helping each other. Students gain experiences such as becoming aware of the unity
PerformanceIn this method, the teacher performs activities such as experiments and demonstrations in front of the class, students try to learn by looking and watching. This method is usually applied where there are limited facilities and in dealing with dangerous experimental situations.
Questions –AnswersThe different types of Questions used (associative, differential, assessment, requesting information, motivating, and brainstorming) although students get in to more active positions during the process; the method is teacher-centered. If possible Questions, that serve a purpose and
Technical TourIs a method that takes learning to the out of the classroom. It is a method that provides students to make direct observations and to gain information by taking them to places, such as factories, museums, libraries, various government agencies, mountains, forests, lakes, parks and gardens.
Testing Means reaching results by using various information with certain mechanisms, which are set up to imitate natural events in artificial environments and to have students take a certain topics and applying them to reach certain aims/objectives. Nature researchers, scientists, and educators
InterviewThis is when the teacher brings in (writers, artists, designers, writers, illustrators, etc.) because he/she is not equipped with the adequate facilities to do with certain issues or situations. It is a technique that triggers the senses of students. In some cases, students interview certain people
Brainstorming Brainstorming is a group work process that has been regulated to reach solutions for a problem without limitations or evaluation. The purpose of brainstorming is to make it easier for students to express themselves and to generate ideas. This technique is used as a high-level discussion

PO - NQF-HETR Relation
NQF-HETR CategoryNQF-HETR Sub-CategoryNQF-HETRLearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
    

PO - FOE (Academic)
No Records to Display

PO - FOE (Vocational)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
INFORMATION  02
INFORMATION  03
INFORMATION  04
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
SKILLS  05
SKILLS  06
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESCompetence to Work Independently and Take Responsibility 04
COMPETENCIESCompetence to Work Independently and Take Responsibility 05
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESField Specific Competencies 03
COMPETENCIESField Specific Competencies 04
COMPETENCIESField Specific Competencies 05
COMPETENCIESField Specific Competencies 06
COMPETENCIESField Specific Competencies 07
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
    

COURS STRUCTURE & ECTS CREDITS
Year :
1st Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ATI 101 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - I 2+0 2 Compulsory
TKD 101 TURKISH LANGUAGE - I 2+0 2 Compulsory
ASC 107 FOOD AND BEVERAGE SERVICE 1 3+2 6 Compulsory
ASC 125 COOKING METHODS 1 4+2 6 Compulsory
ASC 127 KITCHEN PRODUCTS 3+2 6 Compulsory
- Elective-I 2+0 3 Elective
- Elective-I 2+0 3 Elective
- Foreign Language-I 2+0 2 Elective
  Total 30  
1st Semester Elective Groups : Elective-I
1st Semester Elective Groups : Foreign Language-I

2nd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ASC 104 MENU PLANNING 2+0 3 Compulsory
ASC 124 INTERNSHIP 0+0 4 Compulsory
ATI 102 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - II 2+0 2 Compulsory
TKD 102 TURKISH LANGUAGE - II 2+0 2 Compulsory
ASC 108 FOOD AND BEVERAGE SERVICE 2 3+2 5 Compulsory
ASC 138 COOKING METHODS 2 4+2 6 Compulsory
- Elective-II 2+0 3 Elective
- Elective-II 2+0 3 Elective
- Foreign Language-II 2+0 2 Elective
  Total 30  
2nd Semester Elective Groups : Elective-II
2nd Semester Elective Groups : Foreign Language-II

3rd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ASC 219 PASTRY PRODUCTS 4+2 8 Compulsory
ASC 221 LOCAL KITCHENS 4+2 8 Compulsory
ASC 209 DEMONSTRATION SERVICE 1 3+2 6 Compulsory
KRY 201 CAREER PLANNING 2+0 2 Compulsory
- Elective-3 2+0 3 Elective
- Elective-3 2+0 3 Elective
  Total 30  
3rd Semester Elective Groups : Elective-3

4th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ASC 240 COLD KITCHEN 4+2 8 Compulsory
ASC 242 WORLD KITCHEN WITH 4+2 8 Compulsory
ASC 243 ADVANCED PASTRY 4+2 8 Compulsory
- Elective-3-4 2+0 3 Elective
- Elective-3-4 2+0 3 Elective
  Total 30  
4th Semester Elective Groups : Elective-3-4


COURSE & PROGRAM LEARNING OUTCOMES
Year : Compulsory Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
ADVANCED PASTRYC            
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IC            
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IIC            
CAREER PLANNINGC            
COLD KITCHENC            
COOKING METHODS 1C            
COOKING METHODS 2C            
DEMONSTRATION SERVICE 1C            
FOOD AND BEVERAGE SERVICE 1C            
FOOD AND BEVERAGE SERVICE 2C            
INTERNSHIPC            
KITCHEN PRODUCTSC            
LOCAL KITCHENSC            
MENU PLANNINGC            
PASTRY PRODUCTSC            
TURKISH LANGUAGE - IC            
TURKISH LANGUAGE - IIC            
WORLD KITCHEN WITHC            
Click to add elective courses...
Elective Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
BANQUET ORGANIZATION AND MANAGEMENTE            
BUSINESS MANAGEMENT 1E            
BUSINESS MATHEMATICSE            
COMMUNICATION 1E            
COMMUNICATION 2E            
CULINERY CURRENTSE            
ENGLISH- IE            
ENGLISH-IIE            
ENTREPRENEURSHIPE            
ENVIRONMENTAL PROTECTIONE            
FILLING AND ARCHIVINGE            
FIRST AIDE            
FOOD TECHNOLOGYE            
GASTRONOMY HISTORYE            
HYGIENE AND SANITATIONE            
INFORMATION AND COMMUNICATION TECHNOLOGYE            
KITCHEN ORGANIZATIONE            
KITCHEN PLANNINGE            
NUTRITIONE            
OCCUPATIONAL HEALTH AND SAFETYE            
PROFESSIONAL ETHICSE            
PROFESSIONAL FOREIGN LANGUAGE IE            
QUALITY MANAGEMENT IN THE KITCHENE            
QUALITY MANAGEMENT SYSTEMSE            
SENSORY EVALUATION OF FOODSE            
VOCATIONAL FOREIGN LANGUAGE 2E            
L+P: Lecture and Practice
C: Compulsory
E: Elective
PO: Program Learning Outcomes
TH [5]: Too High
H [4]: High
M [3]: Medium
L [2]: Low
TL [1]: Too Low
None [0]: None
FOE [0]: Field of Education
NQF-HETR : National Qualifications Framework For Higher Education in Turkey