-This program provides the basic conditions for students to become effective personnel in the culinary field. The main purpose of the cooking program is; Our aim is to prepare individuals who can respond to the modern and advanced sectoral needs of the tourism and food and beverage industry, to train students with procedural and professional competencies that will ensure maximum consumer satisfaction, and to provide the knowledge and equipment required to serve in managerial positions in tourism businesses that provide the highest quality service.
The purpose of the program; Having gained the necessary professional knowledge and skills in the field, able to combine our long-established food and beverage culture with today's innovative culinary trends, being productive, dynamic, open to developments, having business knowledge of food and beverage culture from the most basic to the most advanced level, and having professional knowledge as well as all the subtleties of cooking techniques. To train executive chefs who are well-versed in terminology.
The vision of Düzce University Gölyaka Vocational
School Hotel, Restaurant and Catering Services Department Cooking Program; By
collaborating intensively with businesses at the top of the Tourism and Food
and Beverage sector, frequently bringing together experienced managers and
students in the sector, providing internships to all students who win the
program, and offering job opportunities to successful students, we work closely
with international food and beverage associations and organizations. Our main
vision is to be a brand in culinary education that is in contact with everyone,
is versatile with its academic staff and application areas, creates internship
and education opportunities for its students abroad, and is well-known and
recognized by everyone.
The Cookery Program is an associate degree program that provides two years of education after high school education. The program accepts 30 students only for the first semester. It is also mandatory for students to complete an internship covering 30 working days in fields related to their profession, with the approval of the program coordinator. Students must take and successfully pass all compulsory courses and elective courses in the program.
No | Program Requirements |
---|---|
1 | 1. Has knowledge about basic cookery and cooking techniques, different cooking methods and ingredients to be used. 2. Has sufficient technical cookery and gastronomy knowledge for the general knowledge, nutritional values and cooking techniques of the foods and beverages to be produced. 3. Knows the physical and chemical properties of basic nutrients that are important in terms of nutrition science, such as meat, fish, chicken, vegetables, fruits, oils, legumes, milk and eggs, which are used as a basis in the cooking profession. 4. Historical development of the art and profession of cooking; Has theoretical knowledge about the relationships between changes, cultural differences, climate characteristics, foods grown and food trends in countries. 5. Has knowledge about the basic concepts of Cooking and Gastronomy and the relationship between the art of cooking and different food cultures. 6. They can prepare their basic cooking and gastronomy knowledge and what they want to produce, ready for presentation, using their manual skills. 7. They are knowledgeable about the methods to be followed in the cooking and presentation process, healthy nutrition principles and presentation criteria. 8. Can make visually aided presentations as well as dexterity and technical knowledge in the field of cooking; Can use presentation techniques that visually explain design and production processes. 9. Have sufficient awareness on basic legal issues, the universality of social rights, social justice, quality and cultural values, environmental protection, occupational health and safety. 10. Gains the ability to follow developments in science and technology and constantly renew itself with the awareness of the necessity of lifelong learning. 11. He conveys his thoughts through written and verbal communication at the level of his basic knowledge and skills on subjects related to his field. 12. Has awareness of professional and ethical responsibility. 13. As part of his cooking profession, he knows the sensory properties of the foods he will prepare and serve, and can make technical evaluations about the description and transfer of these properties and convey them to the consumer. 14. Knows and implements food safety and quality management systems. 15. Knows the use and maintenance of tools, equipment and equipment, knows the work processes and organizes the team. 16. Demonstrates basic reading, comprehension, speaking and writing skills in English. |
Graduates of the Hotel, Restaurant and Catering
Services Department, Cooking Program earn the title of "Cook"; In touristic
certified businesses, restaurants, catering companies,
aircraft-ship-train-bus-hospital kitchens; head chef, assistant chef, section
chef, sauce chef, fish chef, grill chef, fry chef, grill chef, soup chef,
vegetable chef, joker chef (change chef), cold chef, patisserie chef, butcher,
dummy chef, busboy etc. with ranks; research chef (test cook), culinary
scientist, food and beverage manager, food supply manager, kitchen manager,
restaurant supervisor-coordinator, restaurant manager, etc. They can work in
staff positions. Also food researcher, food writer, food processor, food
stylist, food architect, menu developer, recipe developer, food and beverage
educator, etc. They can also provide services to the society under different
names.
Students who graduate from this program can continue
the following undergraduate programs in accordance with the established rules.
• Family and Consumer Sciences
• Nutrition and Dietetics
• The food Engineering
• Gastronomy
• Gastronomy and culinary arts
• Culinary Arts Management
• Food and Beverage Management
• The program consists of 34 courses and 120 ECTS
credits.
• I and II. 9 semesters, III. and IV. There are 8
courses per semester.
• And II. There are no elective courses in the
semesters, III. And IV. You have the right to choose at least 5 courses per
semester, according to your credits.
• Culinary program students must do an internship for
30 working days.
Students must successfully complete all courses
available in the program (120 ECTS in total) and receive at least 50 points out
of 100 from each course. They must obtain a GPA of at least 2.00 out of 4.00.
In addition, they must be successful in all courses prescribed in the
curriculum by obtaining at least a DD grade. Students are also required to
complete their compulsory internship within the specified period.