10015 COOKING -
LEVEL: Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle

Level of Contribution from 0 to 5* Level of Contribution Existence of Contribution (Relation)
KNOWLEDGE Aim ObjectivesT %
(Described in terms of theoretical and factual knowledge)
1 Comprehed her/his area of interests; have comprehensive knowledge, concepts and terminology00
2 Have basic knowledge about cuisine00
3 Know food and beverage business types, have a knowledge on how they function00
4 Realize the behaviours and responsibilities of a gastronomy expert that are worthy of notice00
5 Have a foreknowledge about basic cooking and service techniques00
6 Have a foreknowledge about basic cooking and service techniques00
7 Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served00
8 Know about the essential principals of domestic and world cuisines00
9 Know the chemical, physical amd microbiological properties of raw and cooked food ingredients.00
10 Having knowledge about the dishes her/his own country and world cuisines00
SKILLS Aim ObjectivesT %
(Described in terms of cognitive and practical skills)
1 Can carry out, analyse and improve the service procedures with regard to the field, as per the customer needs and demands, and pleasing and satisfying the customer.00
2 Can adopt strategic approaches with regard to the field, including approaching to the problems which may have effects on the service provided, and problem solving00
3 Can plan the physical environment; know, use, and maintain and preserve the tools and technology required00
4 Can prepare any kind of food or beverage, using sanitary, hygienic and nutritious ingredients, and present those; create different tastes; prepare menus considering different nutritive requirements00
5 Can take precautions for, and control the food hygiene and safety, in the environments they work and take the responsibility of; conduct quality control processes.00
6 Can take advantage of the knowledge they acquired, on essential culture and art, while performing their job00
7 Can organize the cookeries and catering events00
Autonomy & Responsibility
1 Can serve as a team member, lead a team; conduct top studies, with regard to the field, independently00
2 Can follow the developments and practices in the field; take responsibility through the period of turning their knowledge and skills into value added ideas/approaches/technologies/products00
Learning to Learn T %
1 Can follow the up-to-date developments concerning the field and their job; seek for and implement the optimum production/service methods00
2 Can update their knowledge, and improve their skills and competences concerning the field, being aware of the inevitability of life-long learning00
Communication & Social T %
1 Can communicate their thoughts, and solutions to problems, both verbally and written; inform relevant individuals and organizations00
2 Can communicate well with the other individuals and colleagues; behave their best, considering ethics of their field, and the social values00
3 Can design projects, attend to discussions, prepare reports, attend and contribute to both national and international events00
Occupational and/or Vocational T %
1 Can carry out the activities concerning the field, believing in the fact that social benefits are universal; and with the awareness acquired, on the importance of social justice, culture and nature of quality, conserving cultural values and preserving the environment, and occupational health and safety.00
Related number of programme learning outcomes/ 25--
Level of contribution--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
EBS : İstanbul Aydın Üniversitesi Eğitim Öğretim Bilgi Sistemi İstanbul Aydın Üniversitesi AKTS Bilgi Paketi AKTS Bilgi Paketi ECTS Information Package Avrupa Kredi Transfer Sistemi (AKTS/ECTS), Avrupa Yükseköğretim Alanı (Bologna Süreci) hedeflerini destekleyen iş yükü ve öğrenme çıktılarına dayalı öğrenci/öğrenme merkezli öğretme ve öğrenme yaklaşımı çerçevesinde yükseköğretimde uluslarası saydamlığı arttırmak ve öğrenci hareketliliği ile öğrencilerin yurtdışında gördükleri öğrenimleri kendi ülkelerinde tanınmasını kolaylaştırmak amacıyla Avrupa Komisyonu tarafından 1989 yılında Erasmus Programı (günümüzde Yaşam Boyu Öğrenme Programı) kapsamında geliştirilmiş ve Avrupa ülkeleri tarafından yaygın olarak kabul görmüş bir kredi sistemidir. AKTS, aynı zamanda, yükseköğretim kurumlarına, öğretim programları ve ders içeriklerinin iş yüküne bağlı olarak kolay anlaşılabilir bir yapıda tasarlanması, uygulanması, gözden geçirilmesi, iyileştirilmesi ve bu sayede yükseköğretim programlarının kalitesinin geliştirilmesine ve kalite güvencesine önemli katkı sağlayan bir sistematik yaklaşım sunmaktadır. ETIS : İstanbul Aydın University Education & Training System Istanbul Aydin University ECTS Information Package ECTS Information Package European Credit Transfer and Accumulation System (ECTS) which was introduced by the European Council in 1989, within the framework of Erasmus, now part of the Life Long Learning Programme, is a student-centered credit system based on the student workload required to achieve the objectives of a programme specified in terms of learning outcomes and competences to be acquired. The implementation of ECTS has, since its introduction, has been found wide acceptance in the higher education systems across the European Countries and become a credit system and an indispensable tool supporting major aims of the Bologna Process and, thus, of European Higher Education Area as it makes teaching and learning in higher education more transparent across Europe and facilitates the recognition of all studies. The system allows for the transfer of learning experiences between different institutions, greater student mobility and more flexible routes to gain degrees. It also offers a systematic approach to curriculum design as well as quality assessment and improvement and, thus, quality assurance.