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16020 GASTRONOMY AND CULINARY ARTS (TURKISH) -
LEVEL: Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Aim
1It aims to train successful and leading chefs, managers and experts in the field who know all the subtleties of Turkish and World culinary arts in the best way, have artistic sensitivity, can compete nationally and internationally.
2To contribute to the increase in the number of qualified and educated staff, which is lacking in the accommodation and food and beverage sectors, as well as to train chefs who are candidates to become kitchen chefs and managers in the food and beverage sector and can present examples from national and international cuisines.
Objectives
1As the Department of Gastronomy and Culinary Arts, our primary goal is to be successful, enlightened, see change and development as an indispensable element of his life, reflect while doing, make a difference with what he reflects, be able to solve problems, a complete professional in teamwork, acting with a leadership spirit, to the knowledge and philosophy of his work. To train qualified chefs and managers who make success an indispensable element of their life with their creative and original thinking and professional competencies, who are judges, sensitive to the society and its environment.
2It has been prepared in a way that will increase the analytical thinking and communication skills of our students and encourage them to be creative and researcher in a way that will enable our students to be trained as executive candidates who produce knowledge and are equipped with the skills and ability to develop and apply this knowledge.
EBS : Kıbrıs İlim Üniversitesi Eğitim Öğretim Bilgi Sistemi Kıbrıs İlim Üniversitesi AKTS Bilgi Paketi AKTS Bilgi Paketi ECTS Information Package Avrupa Kredi Transfer Sistemi (AKTS/ECTS), Avrupa Yükseköğretim Alanı (Bologna Süreci) hedeflerini destekleyen iş yükü ve öğrenme çıktılarına dayalı öğrenci/öğrenme merkezli öğretme ve öğrenme yaklaşımı çerçevesinde yükseköğretimde uluslarası saydamlığı arttırmak ve öğrenci hareketliliği ile öğrencilerin yurtdışında gördükleri öğrenimleri kendi ülkelerinde tanınmasını kolaylaştırmak amacıyla Avrupa Komisyonu tarafından 1989 yılında Erasmus Programı (günümüzde Yaşam Boyu Öğrenme Programı) kapsamında geliştirilmiş ve Avrupa ülkeleri tarafından yaygın olarak kabul görmüş bir kredi sistemidir. AKTS, aynı zamanda, yükseköğretim kurumlarına, öğretim programları ve ders içeriklerinin iş yüküne bağlı olarak kolay anlaşılabilir bir yapıda tasarlanması, uygulanması, gözden geçirilmesi, iyileştirilmesi ve bu sayede yükseköğretim programlarının kalitesinin geliştirilmesine ve kalite güvencesine önemli katkı sağlayan bir sistematik yaklaşım sunmaktadır. ETIS : İstanbul Aydın University Education & Training System Cyprus Science University ECTS Information Package ECTS Information Package European Credit Transfer and Accumulation System (ECTS) which was introduced by the European Council in 1989, within the framework of Erasmus, now part of the Life Long Learning Programme, is a student-centered credit system based on the student workload required to achieve the objectives of a programme specified in terms of learning outcomes and competences to be acquired. The implementation of ECTS has, since its introduction, has been found wide acceptance in the higher education systems across the European Countries and become a credit system and an indispensable tool supporting major aims of the Bologna Process and, thus, of European Higher Education Area as it makes teaching and learning in higher education more transparent across Europe and facilitates the recognition of all studies. The system allows for the transfer of learning experiences between different institutions, greater student mobility and more flexible routes to gain degrees. It also offers a systematic approach to curriculum design as well as quality assessment and improvement and, thus, quality assurance.