SİLİFKE TAŞUCU VOCATIONAL SCHOOL
Head of Department: Ins.Kürşad SAYIN

Erasmus Co-ordinator: Lec. Mürsel KAYA

Farabi Coordinator: Ins. Cengiz URBAŞ

Mevlana Coordinator

ECTS Coordinator: Ins.Kürşad SAYIN

Purpose: Culinary Program , a sub-program of Hotel, Restaurant and Catering Services Department aims to develop human resources who can prepare and present food and beverage in restaurant , food factory, fast food, bakeries, etc., and can apply business plan, and have a great sense of smell and taste, and can work quickly and systematically and have a careful and meticulous sense of responsibility, and focus on hygiene and health care , and can work for domestic and foreign food and beverage business. Students will receive a training program with which they will learn basic principles of the catering segment and comprehend importance of modern technologies of professions related to the field-related issues, and grasp the importance of issues of development, and ution of a research as individual or group, and know their legal responsibility of catering as operators.

Vision: A.3 Programs Vision is to be in the leader position in its region by raising socially responsible tourism staff, entrepreneurs, researchers who can interpret growing, changing and developing in the catering sector of world tourism day by day, and detect the universal and ethical values, theory, and practice, integrated with technology.

Mission: A.3 Programs Mission is to train graduates equipped with high-quality, basic knowledge, skills and research techniques, and who are ready to contribute Tourism and catering sector at national and international level

Program Language: Turkish

Program Description: Silifke-Taşucu Vocational School has ed with the only associate degree program of Hospitality and Tourism program in the 1992-1993 academic year. Cookery program has started its regular education with quota of 40 the students admission in 2014. There is a compulsory comprising 45-day internship to support and reinforce the information taught in the program with the textbooks. Students, who graduate from the department, have the right of the vertical transfer to one of the Associate Degree Programs in Distance Education System or formal education within the frame of Regulations on ?Vocational Schools and of the Graduates in Open Education Associate Degree Programs Continue"

Admissions Requirements: Students who graduated from the previously determined program of vocational high school can enter without examination. Apart from the students graduated from related departments or from high school, the other students will be placed into in Cooking the program if they get enough points from YGS6 of Student Selection Examination (OSS) held by ÖSYM

Recognition of Prior Learning: Students who transferred via Higher Education Examination (YGS) or horizontal direct transfer may be exempted from courses they previously took and they could pass successfully by the decision of the Board of Directors.

Graduation Requirements: A student to graduate from the program must have taken and passed all courses, and completed all applications, 45 day summer internship etc. successfully, and their graduation average point and ECTS credit must be at least 2.00 and 120 ECTS credit respectively.

Principles of Assessment and Evaluation: The evaluation checklist of the main structure in the program is organized as theoretical lectures and practical work. At least one semester midterm and final exams are applied for each course. Teaching staff can make teaching activities such as quizzes, projects, field work, etc, according to the state during the period of the course. Instructors are free to evaluate the success according to the activities midterm exams, final exams, quizzes, projects, etc. Each faculty member will announce the evaluation criteria for success at the very ning of the period. Students success for a course is determined according to and results of the final / make-up, midterm exams / quizzes considering total average grade point of 40% and the final / make-up exam 60%. Students to be successful in a course must receive at least a letter grade of CC. Teaching staff can pull the score intervals down in the following table, however, they cannot identify the corresponding letters as a success letter grade below in the following table by using method the above. Students having the same points cannot be given a different letter grade. The letter grades cannot be lower than the ones of the students who have lower points. The letter grades and coefficients are shown below: Scores Points Coefficients 90-100 AA 4.00 85-89 BA 3.50 75-84 BB 3.00 70-74 CB 2.50 60-69 CC 2.00 55-59 DC 1.50 50-54 DD 1.00 40-49 FD 0.50 0-39 FF 0.00 - F 0.00 AA, BA, BB, CB, CC: Successful DC, DD: successful, conditionally successful If the students semester / year weighted grade point average 2.00 or above, if not, failed FD, FF: Failed F: failed due to nonattendance or applications, students have no right to enter the final exam, G Pass, successful in non-credit courses K:Failed, in non-credit courses failed M: Exempt Point which is registered for the courses that students who get a right of re-registration via vertical / horizontal transition or the central placement are supposed to be successful for the lessons which they previously took and followed while they were studying in another higher education program via decision of the relevant board of directors.

Employment Opportunities: Students, who graduated from the Culinary Arts Program of Hotel, Restaurant and Catering Services Department, win the title ?Cook? and they can work as chef, chef assistant, section chief, sauce chef, fish chef, grill chef, fry chef, grill chef, soup chef, vegetable chef, wildcard chef (change the cook), cold chef, pastry chef, butcher, demi chef, busboy, etc. with the chief research of rank (test cooks), kitchen scientist, food and beverage manager, food procurement manager, kitchen manager, restaurant supervisor-coordinator, restaurant manager in certified tourist businesses, restaurants, food factories (in the catering company), plane, ship, train, bus, hospital kitchens. Moreover they can provide services to the community under the names of food researcher, food writer, food processors, food stylist, food architects, menu developer, recipe developer, food and beverage trainer, etc.

Jump to Top Degree Programs: Students who complete Culinary Arts associate degree program successfully, can make the vertical transition to Formal or Distance Education System programs (Family and Consumer Sciences , Nutrition and Dietetics, Gastronomy and Culinary Arts Management degree programs) if they are successful in Vertical Transfer Exam held by SSPC accordance with the provisions of ?Regulations for continuing rights of Graduates of Vocational Schools and Open Education Associate Degree Programs to Undergraduate Education ?