Education Information System

-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.

 

Turkish

Students who successfully complete the programme will be awarded an Associate Degree in Cooking.

It is a program that provides associate degree education.

The admissions of students to the programs are made according to the Student Selection and Placement Center (OSYM – University entrance exam) within the framework set by the regulations of Higher Education Council (HEC). After students inform the Student Selection and Placement Center about what programs they want to study at, students are placed in the related programs according to their scores they got from the exam. Graduates of related vocational high schools can enroll in the department within the framework set by the regulations of Higher Education Council (HEC).

Foreign students are admitted to the related programs with the scores of internationally acceptable exams such as SAT, ACT or are admitted to the related programs with their high school graduation grades (Undergraduate and Graduate Programs for Foreign Students Admission Guidelines).

The admission of students of General Academic Exchange Protocol to the related programs are done within the framework of the bilateral agreements (ERASMUS, FARABI, etc) signed between Duzce University and the partner universities. Guest students may enroll into the courses in this program, if the related academic unit approves. Sufficient language knowledge is required to monitor the program.

To complete the available courses in the program (a total of 120 ECTS) successfully, the students have to get at least 50 points out of 100 and required to achieve 2.00 on a 4.00 weighted grade point average. To graduate from the programs students should get at least DD in all of the courses provided.Students are also required to complete the compulsory practice in the specified time.

Students enrolled in DU might be exempted from certain courses within the framework of certain regulations. A student can be exempted from a certain course provided related course content previously received from another institution complies with that of DU, which is subject to approval and verification by the Board of faculty/graduate school/school.

Recognition of Education Abroad

DU recognises academic terms and courses studied by a student that has been involved in an exchange programme for one or two terms at the universities with which a partnership was established.

Students that are selected to avail themselves of Student Mobility for Studies under ERASMUS are obliged to draw up an education agreement with relevant ERASMUS Unit Coordination prior to the mobility term. The education agreement demonstrates the courses to be studied at the partner university the student intends to go, as well as appropriate ECTS credits.

In addition to this, students shall be asked to issue a Recognition Sheet, which refers to the equivalent of foreign courses in DU, so that the credit transfer is planned and approved.

At the end of the exchange term, the courses studied abroad are recorded and demonstrated in the transcript, together with the original course codes and names and ECTS credits. Pursuant to ERASMUS Programme and Collaboration Agreements concluded thereunto, official transcripts will quote, an abbreviation signal of ET, European Transfer, for the courses studied abroad.

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.

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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.

For each course, the method of assessment and grading is defined "Course Information Form" in details. Click for more information about regulations.

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.

Full-Time