| History |
| Our department was opened in 2018 and the first students were educated in the fall semester of 2019-2020 academic year. |
| Qualification Awarded |
| Upon successful completion of all the requirements in the curriculum program and fulfilling all other requirements for graduation, students are awarded an associate degree in “Cookery”. |
| Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle) |
| Short Cycle |
| Specific Admission Requirements |
| Candidates must be a high school graduate or equivalent and have sufficient scores from the YKS exam. |
| Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal) |
| The process of recognition of the previous learner in higher education institutions is still in its infancy. For this reason, recognition of the previous learner in all of Bayburt University's programs has not been fully started. For this reason, only foreign language exemption exams are being held in our university for recognition in the previous education. |
| Qualification Requirements and Regulations |
| At least 2.00 diploma grade should be obtained over 4.00 to successfully complete the 120 ECTS courses in the program. In addition, a 30-day internship must be completed. |
| Profile of The Programme |
| The purpose of the Cooking Program is; To train qualified kitchen chefs who have acquired professional and academic knowledge and skills in the field of cookery, who can take part in the service sector in line with their theoretical and practical knowledge and experience about Turkish and World culinary cultures, who are suitable for team work, who can apply hygiene and sanitation rules, and who have the language skills to communicate with their colleagues.
During the two-year associate degree program, it is aimed to teach kitchen chef candidates the intricacies of culinary art from basic to advanced, as well as to gain information about topics appropriate to their field of interest through elective courses. In order to achieve these, compulsory courses such as Cutting and Chopping Techniques, Cooking Methods, Turkish and World Cuisine, Pastry, Local Cuisine, Food Decoration, Menu Planning, and elective courses such as Entrepreneurship, Career Planning and Information Technologies are included in the curriculum.
Culinary practice classes are carried out with a chef's uniform and professional kitchen equipment. |
| Occupational Profiles of Graduates With Examples |
| Graduates can be employed in tourism businesses, especially hotel businesses, food and beverage businesses, large tourist cruise ships, banquet, congress and fair organization companies, as well as public institutions and organizations. |
| Access to Further Studies |
| Transition to Further Degree Programs Candidates who have successfully completed Associate Degree programs may transfer to their undergraduate programs vertically provided they are successful in the DGS (Vertical Transfer Exam). |
| Examination Regulations, Assessment and Grading |
| Examinations, Assessment and Assessment Each student must register at the beginning of the semester and attend at least 70% of the courses and at least 80% of the courses in order to be able to take the final exam. Students are required to take at least one midterm exam and a final exam for each course. The grade of success is 40%, the contribution of the semester exam is 60%, the midterm exam (midterm exam can be taken as a midterm exam, grades obtained from homework, laboratory exam, quiz etc.). All exams are evaluated over 100 points. There is a requirement to take at least 45 points from the final exam. Students who take one of the letter grades (AA), (BA), (BB), (CB) and (CC) are deemed to have completed that course. (DC) and (DD) grades are conditionally successful grades. In order for a student to achieve a grade of DC or DD grade, a grade point average of at least 2.0 is required. Students who receive one of the grades (FD) or (FF) are considered unsuccessful. |
| Graduation Requirements |
| Graduation Requirements In order to successfully complete the program, it is necessary to pass all the courses available in the program (120 ECTS credits) and obtain a CGPA of at least 2.00 out of 4.00.
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| Mode of Study (Full-Time, Part-Time, E-Learning ) |
| Full-Time |
| Address, Programme Director or Equivalent |
| Bayburt University Baberti Complex Education Faculty ground floor. Head of Department: Özlem Yılmaz, 0458 211 11 53 - 2411 ECTS/DS Coordinator Özlem Yılmaz |
| Facilities |
| Theoretical courses of our department are held in classrooms with computers and projections with a capacity of 60 people, and practical courses are held in the practice kitchen. Students of our department can benefit from the computer laboratory and the university library. There is also a conference hall where various events can be held. |