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History

Yozgat Bozok University was established on 01 March 2006 by Law No. 5467. With the founding law, the Faculty of Arts and Sciences, Faculty of Economics and Administrative Sciences, Faculty of Engineering and Architecture, Faculty of Engineering and Architecture, Faculty of Engineering and Architecture, Akdağmadeni Vocational School, which are under the body of Cumhuriyet University, are affiliated to Yozgat Bozok University.

Qualification Awarded

Students who successfully complete the program receive an associate degree in the field of Cooking.

Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle)

associate

Specific Admission Requirements

General admission requirements for Turkish and foreign students apply to start the program

Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)

If students who have previously registered to other Higher Education Universities in Turkey or abroad, who applied previously, apply within the first week, their credit and grade transfer requests are evaluated by the board of directors of the relevant faculty, and they are decided to cover all their education and only once.

Qualification Requirements and Regulations

The student must have passed all the courses in the program and must not have an FF, DZ or YZ grade. In this program, the student must obtain a minimum of 120 ECTS credits and have a GPA of at least 2.00 out of 4.00. This program includes a 20-day internship requirement and optional vocational training in the business.

Profile of The Programme

As in the whole world, gastronomy is an increasing value in our country. Depending on this value, the demands of people to eat out are increasing. Institutions and organizations operating to meet these demands increasingly need more qualified staff. In order to meet this need, students are given cookery training in the fields of local cuisines, international cuisines, modern kitchen practices and various presentation techniques. Our students studying in the Cookery Program have the opportunity to practice these trainings in the kitchen of our school. Those who complete the cookery program are given the title of "Cookery Professional". Graduates from the cookery program can find the opportunity to work in restaurants, in the kitchens of accommodation, private or public institutions, where food is eaten.

Occupational Profiles of Graduates With Examples

Those who complete the cookery program are given the title of "Cookery Professional". Cooks can find the opportunity to work in restaurants, in the kitchens of accommodation, private or public institutions that eat in public meals, in food factories.

Access to Further Studies

Students can apply to undergraduate programs related to their field or to the undergraduate completion programs of Distance Education Systems, provided that they get enough points in the Vertical Transfer Exam held by Student Selection and Placement Center.

Examination Regulations, Assessment and Grading

In this program; Different evaluation methods such as midterm, homework, practice, project, practice and final exam are applied. Assessment methods can include classic exam, multiple choice exam, homework, performance appraisal and product appraisal. In order to graduate from the program, the weighted GPA must be at least 2.00. The grade of a course is determined by evaluating the above items and is given in letters. Letter grades and coefficient of each grade are given below

Graduation Requirements

The student must have completed all of the courses in the program and must not have FF, DZ or YZ grades. In this program, the student must provide a minimum of 120 ECTS credits and the GPA must be at least 2.00 out of 4.00. There is 20 days internship requirement in this program

Mode of Study (Full-Time, Part-Time, E-Learning )

Tam Zamanlı

Address, Programme Director or Equivalent

CONTACT Phone0 (354) 212 38 43 Fax0 (354) 217 ​​17 82 e-postasosyalbilimler.myo@bozok.edu.t is AddressSocial Sciences Vocational School Bahçeşehir Mahallesi, Esentepe Mevki, 66200, Yozgat Head of Program: Uğur EREN TAŞKESEN

Facilities

Educational activities in our department are carried out with 5 lecturers. In our department, the courses are carried out in classrooms with a capacity of 30 people and projection and in the cooking practice workshop. Our department's students can use the computer lab, which is open all day, free of charge.Students who graduate from the Culinary Associate Degree Program must take the Vertical Transfer Exam (DGS) conducted by the Measurement, Selection and Placement Center (ÖSYM) in order to continue their undergraduate education in the 5th semester of formal education or distance education undergraduate programs. Students who graduate from this program can access detailed information from the 2023 Vertical Transfer Examination (DGS) Guide for Graduates of Vocational Schools and Open Education Associate Degree Programs, which shows the undergraduate programs they can apply for within the scope of vertical transfer, the conditions of these programs and the number of students to be admitted to these programs. This guide includes the principles and rules regarding how candidates can apply, how to make their undergraduate program preferences, examination, evaluation and placement procedures, and the procedures to be carried out by the vocational school directorates and the units to which the open education associate degree programs are affiliated.

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1	He/she has basic, current and applied information about his/her profession.
2	Gains knowledge about occupational health and safety, environmental awareness and quality processes.
3	She follows current developments and practices in her profession and uses them effectively.
4	Effectively uses information technologies (software, programs, animations, etc.) related to her profession.
5	Solving professional problems and issues independently with an analytical and critical approach. Has the ability to evaluate and propose solutions.
6	6 Can present his/her thoughts effectively through written and verbal communication at the level of knowledge and skills and expresses them clearly.
7	Takes responsibility as a team member to solve unforeseen complex problems encountered in applications related to her field.
8	Has awareness of career management and lifelong learning
9	It has social, scientific, cultural and ethical values ​​in the stages of collecting data related to its field, applying it and announcing the results.
10	Follows the information in her field and communicates with her colleagues by using a foreign language.
11	Explains the basic concepts related to the cooking profession and defines the basic tools and equipment used in the kitchen.
12	Makes menu planning by classifying the food and beverage groups used in the kitchen and prepares standard food and beverage recipes accordingly.
13	Prepares, cooks, decorates, decorates and presents meals using chopping and cooking techniques.
14	In the kitchen; exemplifies hierarchical structure, hygiene practices and waste reduction

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