Istanbul Okan UniversityDegree Programs CulinaryGeneral Information For StudentsDiploma SupplementErasmus Policy StatementNational Qualifications
Culinary
Associate TR-NQF-HE: Level 5 QF-EHEA: Short Cycle EQF-LLL: Level 5

Program Outcomes

Classified

1 - Knowledge
Theoretical - Conceptual
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.
2) Calculates the calorie and nutritional value of the foods
3) Arranges, apply and controls the menu
2 - Skills
Cognitive - Practical
1) İçecek çeşitlerini tanır, şarap sunumu yapar.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) Knows and makes pastry.
Competence to Work Independently and Take Responsibility
1) Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir.

Program Gains Program Level

Program Outcomes TR-NQF-HE 5 (Associate) Level Descriptors TR-NQF-HE Main Field Descriptors
81 - Personal services
1 - Knowledge
Theoretical - Conceptual
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.
2) Calculates the calorie and nutritional value of the foods
3) Arranges, apply and controls the menu
1) Possess theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resource on basic level based on qualifications gained at secondary education level.
2 - Skills
Cognitive - Practical
1) İçecek çeşitlerini tanır, şarap sunumu yapar.
1) Gain the skills to use basic level theoretical and practical knowledge acquired within the field in the same field of a higher education level or in a field of same level.
2) Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field.
3 - Competences
Communication and Social Competence
1) Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication.
2) Share the ideas and solution proposals to problems about issues within the field with professionals and non-professionals.
3) Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio A2 General Level.
4) Use informatics and communication technologies with at least a minimum level of European Computer Driving License Basic Level software knowledge.
Learning Competence
1) Evaluate the acquired knowledge and skills at basic level within the field with a critical approach, determine and respond to learning needs.
2) Direct the education received to a higher education level in the same field or to an occupation in the same level.
3) Gain awareness of lifelong learning.
Field Specific Competence
1) Knows and makes pastry.
1) Possess social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field.
2) Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security.
Competence to Work Independently and Take Responsibility
1) Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir.
1) Conduct studies at basic level within the field independently.
2) Take responsibility as a team member in order to solve unexpected complex problems faced in the implementations within the field.
3) Conduct activities towards the development of subordinates within a project.

Conjoined

1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.
2) Calculates the calorie and nutritional value of the foods
3) Arranges, apply and controls the menu
4) İçecek çeşitlerini tanır, şarap sunumu yapar.
5) Knows and makes pastry.
6) Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir.