10015 COOKING -
LEVEL: Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle
  Upon successful completion of the program designed in accordance with the aims and objectives of the program and the program learning outcomes in terms of knowledge, skills and competencies given below, students/learners will be able to:

(Described in terms of theoretical and factual knowledge) Percentage of Success
1 Comprehed her/his area of interests; have comprehensive knowledge, concepts and terminology %82.00
2 Have basic knowledge about cuisine %81.50
3 Know food and beverage business types, have a knowledge on how they function %82.75
4 Realize the behaviours and responsibilities of a gastronomy expert that are worthy of notice %83.00
5 Have a foreknowledge about basic cooking and service techniques %83.00
6 Have a foreknowledge about basic cooking and service techniques %82.75
7 Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served %83.00
8 Know about the essential principals of domestic and world cuisines %83.75
9 Know the chemical, physical amd microbiological properties of raw and cooked food ingredients. %83.75
10 Having knowledge about the dishes her/his own country and world cuisines %83.75
(Described in terms of cognitive and practical skills) Percentage of Success
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. %82.75
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 solving %82.25
3 Can plan the physical environment; know, use, and maintain and preserve the tools and technology required %82.25
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 requirements %82.75
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. %83.25
6 Can take advantage of the knowledge they acquired, on essential culture and art, while performing their job %83.25
7 Can organize the cookeries and catering events %83.25
Autonomy & Responsibility Percentage of Success
1 Can serve as a team member, lead a team; conduct top studies, with regard to the field, independently %84.75
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/products %84.25
Learning to Learn Percentage of Success
1 Can follow the up-to-date developments concerning the field and their job; seek for and implement the optimum production/service methods %82.00
2 Can update their knowledge, and improve their skills and competences concerning the field, being aware of the inevitability of life-long learning %83.25
Communication & Social Percentage of Success
1 Can communicate their thoughts, and solutions to problems, both verbally and written; inform relevant individuals and organizations %82.50
2 Can communicate well with the other individuals and colleagues; behave their best, considering ethics of their field, and the social values %82.00
3 Can design projects, attend to discussions, prepare reports, attend and contribute to both national and international events %75.00
Occupational and/or Vocational Percentage of Success
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. %82.25
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.