Programme Aims (PA)
PA-1
Graduates work as qualified culinary professionals in accommodation establishments, food and beverage enterprises, and the gastronomy sector, performing basic and advanced culinary practices in compliance with hygiene, quality, and food safety standards.
PA-2
Graduates effectively plan and implement production processes by considering food safety, cost control, inventory management, and sustainable kitchen practices.
PA-3
Graduates are professionals who are knowledgeable about Turkish and international culinary cultures and are capable of developing innovative and original products by integrating traditional and international techniques.
PA-4
Graduates are responsible individuals who are inclined to teamwork, possess leadership and crisis management skills, and comply with occupational health and safety regulations.
PA-5
Graduates are conscious professionals committed to ethical values, prioritizing customer satisfaction and service quality.
PA-6
Graduates effectively utilize information and communication technologies, follow national and international developments in the field, and demonstrate a commitment to lifelong learning.
PA-7
Graduates possess professional terminology proficiency and are able to communicate in a foreign language, enabling them to work effectively in international teams.
Programme Objectives
O-1: Academic Achievement
At least 80% of the courses in the programme will achieve a student grade point average of 2.50/4.00 or above.
O-2: Professional Skill Competency
At least 85% of students will demonstrate satisfactory performance (minimum 70/100) in end-of-term practical examinations in applied culinary courses.
O-3: Internship and Industry Collaboration
100% of students will complete their compulsory internships in industry establishments, and at least 80% will receive positive performance evaluations from host organizations.
O-4: Employment Rate
At least 60% of graduates are expected to be employed in the food and beverage sector within one year of graduation.
O-5: Foreign Language Proficiency
At least 50% of graduates will demonstrate B1-level proficiency in professional English (reading, writing, and speaking skills).
O-6: Food Safety and Hygiene Competency
100% of students will successfully complete a certified training programme in food safety and hygiene.
O-7: Technology Utilization
At least 70% of students will be able to effectively use software systems related to recipe standardization, cost calculation, and inventory control.
O-8: Sustainability and Environmental Awareness
Students will achieve at least 75% success in performance criteria related to waste reduction and sustainable kitchen practices in applied courses.
O-9: Social and Professional Development
At least 40% of students will be encouraged to participate in gastronomy-related events, competitions, fairs, or seminars.
O-10: Stakeholder Satisfaction
The overall satisfaction rate in internal and external stakeholder surveys will be at least 75%.
