Information Of Programmes

VOCATIONAL SCHOOL OF ÜRGÜP SEBAHAT & EROL TOKÖZ / COOKING

History


Cooking Program has started undergraduate education, under the 2011-2012 academic year within Sebahat Erol Toksöz Vocational High School connected to the Nevşehir University which established by law No 5662 dated 17 May 2007.

Qualification Awarded


The students who have successfully completed all courses of their program and get at least 2.00 on a 4.00 weighted GPA, awarded the associate degree in the field of Cooking.

Level of Qualification


Associate Degree

Specific Admission Requirements


Records of the candidates vocational colleges is done in accordance with the principles determined by the Higher Education Board and University Council. The process of registration to the university is carried by the candidates personally. However, those records whom has the right and valid excuse can be done by their relatives. It is given the ID card to the students entolled in the University certain. Fort he record to the vocational school; 1) To be graduated from high school or vocational school; high school diplomas received from a foreign country, whose equivalence to be approved by the Ministry of Education, 2) Conditions are sought, as a result of Student Selection and Placement Exam (OSYS), be placed to the Cooking Program with the central placement system. Documents required for registration: 1) High school or equivalent diploma 2) Placement of the outcome document made by OSYM

Records of the candidates vocational colleges is done in accordance with the principles determined by the Higher Education Board and University Council. The process of registration to the university is carried by the candidates personally. However, those records whom has the right and valid excuse can be done by their relatives. It is given the ID card to the students entolled in the University certain. Fort he record to the vocational school; 1) To be graduated from high school or vocational school; high school diplomas received from a foreign country, whose equivalence to be approved by the Ministry of Education, 2) Conditions are sought, as a result of Student Selection and Placement Exam (OSYS), be placed to the Cooking Program with the central placement system. Documents required for registration: 1) High school or equivalent diploma 2) Placement of the outcome document made by OSYM

Specific Arrangement For Recognition of Prior Learning


Students studying at Nevşehir Hacı Bektaş Veli University may be exempt from certain courses within the framework of certain regulations. Students may be exempt from certain compulsory courses if they are successful in the exemption exams announced at the beginning of the academic year.

Qualification Requirements and Regulations


In order to obtain a pre- bachelor's degree in the field of Cooking, students must successfully complete the all compulsory and elective courses (for a total of 120 ECTS) and must take at least 2.00 a 4.00 weighted GPA.

Profile of The Programme


Cooking program’s aim is to educate qualified professionals in Tourism industry. Connected to the aim of program, vocational high school’s management and academic staff are working vey hard to give o good education. Food Technology, Basics of Kitchen Technology, General-Professional and second foreign language, Principles of Nutrition and Menu Planning, Food Hygiene and Sanitation, History and Development of Cookery, Food and Beverage Services Management, Kitchen Services Management, Techniques of Food and Beverage Services, Human Resources Management, Introduction to Gastronomy and Cuisine Arts, Cost Analysis of Food and Beverage Managements, Banquet and Catering Services etc…are given vocational high school and practiced in USET Practicing Hotel as a vocational high School of Nevşehir university. We are working to give many oppurtunities to the students in Tourism sector by attending international Tourism fairs. Our vocational high school’s accommodation in Cappadocia region is very important for us and our stundents’ future jobs.

Cooking program’s aim is to educate qualified professionals in Tourism industry. Connected to the aim of program, vocational high school’s management and academic staff are working vey hard to give o good education. Food Technology, Basics of Kitchen Technology, General-Professional and second foreign language, Principles of Nutrition and Menu Planning, Food Hygiene and Sanitation, History and Development of Cookery, Food and Beverage Services Management, Kitchen Services Management, Techniques of Food and Beverage Services, Human Resources Management, Introduction to Gastronomy and Cuisine Arts, Cost Analysis of Food and Beverage Managements, Banquet and Catering Services etc…are given vocational high school and practiced in USET Practicing Hotel as a vocational high School of Nevşehir university. We are working to give many oppurtunities to the students in Tourism sector by attending international Tourism fairs. Our vocational high school’s accommodation in Cappadocia region is very important for us and our stundents’ future jobs.

Key Learning Outcomes of the Programme


PO-1	Defines basic concepts of food and beverage sector.
PO-2	Knows legal arrangements in food and beverage management and job’s standards.
PO-3	Knows interior and exterior factors which effect food and beverage managements.
PO-4	Knows the organization structure of food and beverage managements and cookery section and adapts to them.
PO-5	Know at least one foreign language at level A2 Europe Language Portfolio.
PO-6	Practices easily own theoretical and practical knowledges, got in the university.
PO-7	Knows and uses how to work automation systems used in food and beverage and cookery sector.
PO-8	Practices the grammar of foreign language, got in the university and internship.
PO-9	With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector.
PO-10	The degree of communication is very high and adapts teamwork.
PO-11	Communicates effectively and good, with subordinates and superiors.
PO-12	Has the ability of working with the intensity of work, stress and under pressure.
PO-13	Knows the applications held on food and beverage sector such as menu planning, food production and servicing charges, takes part in these applications.
PO-14	Knows the procedures of lavish meal and big organizations, takes part in teamwork.
PO-15	Knows the procedures of cooking techniques , kitchen techniques, menu planning.
PO-16	Takes part in a teamwork about catering organization.
PO-17	Helps friends worked together and grows and always educates subordinates.
PO-18	Does respectful to its superiors, completes perfectly the given tasks, decides own decision just in the time of crisis.
PO-19	Prepares reports about own job and presents to superiors.
PO-20	Helps own friends in extraordinary times, finishes the tasks belongs to others.
PO-21	Obeys the worths of national and ethic, cares these worths when worked.
PO-22	Follows the innovations of own job and improves own career.

NQF-HETR Program Outcomes Matrices

TYYC PÇ-1 PÇ-2 PÇ-3 PÇ-4 PÇ-5 PÇ-6 PÇ-7 PÇ-8 PÇ-9 PÇ-10 PÇ-11 PÇ-12 PÇ-13 PÇ-14 PÇ-15 PÇ-16 PÇ-17 PÇ-18 PÇ-19 PÇ-20 PÇ-21 PÇ-22

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. X X

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. X X

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. X X

1- Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field. X X

2- Take responsibility as a team member in order to solve unexpected complex problems faced in the implementations within the field. X X X X X

3- Conduct activities towards the development of subordinates within a project. X

1- Evaluate the acquired knowledge and skills at basic level within the field with a critical approach, determine and respond to learning needs. X X

2- Direct the education received to a higher education level in the same field or to an occupation in the same level. X X

3-Gain awareness of lifelong learning. X

1- Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication. X

2- Share the ideas and solution proposals to problems about issues within the field with professionals and non-professionals X

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. X X

4- Use informatics and communication technologies with at least a minimum level of European Computer Driving License Basic Level software knowledge. X

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. X

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. X

Basic Area Competencies-Program Outcomes Matrix (Academic Weighted)

Açıklama PÇ-1 PÇ-2 PÇ-3 PÇ-4 PÇ-5 PÇ-6 PÇ-7 PÇ-8 PÇ-9 PÇ-10 PÇ-11 PÇ-12 PÇ-13 PÇ-14 PÇ-15 PÇ-16 PÇ-17 PÇ-18 PÇ-19 PÇ-20 PÇ-21 PÇ-22

The basic information about the field has the theoretical and practice level. X

Defines basic concepts in social and behavioral sciences, ranks intercourtships. X

Has the basic knowledge of people and inter-communal relations with the rule of operation. X

Has basic information about the reasons and results of their societies. X

The basic level has the theoretical and application level to be able to process data. X

It has the ability to assess the information about the field and evaluate their reflections in practice.

Bonds between concepts in theories of social and behavioral sciences.

It has the ability to achieve information on the field of information. X X

It has the ability to process information on the field with technical facilities and the technical equipment (in computer environment, etc.) required by the field. X

The theoretical and practical knowledge of the fundamental level in the field of the area has the ability to use at the same field at an advanced level of education or in the same level area.

Investigate a matter of the field independently both in teams and as well as in teams. X X

Plans the process and timing of multi-membered group research in the field and related sub-branches, the planned tasks are planned to the extent and in time. X X

In line with the requirements of social life, it is an example of the society with attitudes and attitudes. X X

It has the competence to learn within and within the group. X X

Shows how to learn. X

Directs his education to an advanced level of education or on the same level of occupation in the same field. X

Has a consciousness of lifelong learning and inquiry.

Transfers the knowledge and skills acquired with the field, written and orally.

The information and applications related to the field convert to projects and activities within the framework of social responsibility approach.

The difference in which the theoretical infrastructure and conceptual richness creates when involved in business life reflects his individual career. X X

A foreign language is at least the European Language Portfolio using the general level of the A2 general level and communicates with their colleagues. X

The extent required by the field uses information and communication technologies with the Basic Level Computer Software.

The creation of information and recupes related to the field moves in accordance with social, cultural, scientific and ethical values in the process of collecting, interpretation and results). X X

The universality of social rights has adequate consciousness on environmental protection, occupational health and safety issues with social justice, quality and cultural values.

Has an open attitude toward change and innovation. X

Turkey Higher Education Qualifications Framework (TYYC, Level 5,) ) Basic Field Competencies (Academic Weighted) PROGRAM ÇIKTILARI TYYÇ

PÇ-1 PÇ-2 PÇ-3 PÇ-4 PÇ-5 PÇ-6 PÇ-7 PÇ-8 PÇ-9 PÇ-10 PÇ-11 PÇ-12 PÇ-13 PÇ-14 PÇ-15 PÇ-16 PÇ-17 PÇ-18 PÇ-19 PÇ-20 PÇ-21 PÇ-22

KNOWLEDGE Theoretical-Conceptual The basic information about the field has the theoretical and practice level. 1 x x x 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. Theoretical-Conceptual KNOWLEDGE

KNOWLEDGE Theoretical-Conceptual Defines basic concepts in social and behavioral sciences, ranks intercourtships. 2 x Theoretical-Conceptual KNOWLEDGE

KNOWLEDGE Theoretical-Conceptual Has the basic knowledge of people and inter-communal relations with the rule of operation. 3 x Theoretical-Conceptual KNOWLEDGE

KNOWLEDGE Theoretical-Conceptual Has basic information about the reasons and results of their societies. 4 x Theoretical-Conceptual KNOWLEDGE

KNOWLEDGE Theoretical-Conceptual The basic level has the theoretical and application level to be able to process data. 5 x Theoretical-Conceptual KNOWLEDGE

SKILLS Cognitive-Practical It has the ability to assess the information about the field and evaluate their reflections in practice. 1 x x 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. Cognitive-Practical SKILLS

SKILLS Cognitive-Practical Bonds between concepts in theories of social and behavioral sciences. 2 x x 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. Cognitive-Practical SKILLS

SKILLS Cognitive-Practical It has the ability to achieve information on the field of information. 3 x x Cognitive-Practical SKILLS

SKILLS Cognitive-Practical It has the ability to process information on the field with technical facilities and the technical equipment (in computer environment, etc.) required by the field. 4 x Cognitive-Practical SKILLS

SKILLS Cognitive-Practical The theoretical and practical knowledge of the fundamental level in the field of the area has the ability to use at the same field at an advanced level of education or in the same level area. 5 Cognitive-Practical SKILLS

COMPETENCES Investigate a matter of the field independently both in teams and as well as in teams. 1 x x x x 1- Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field. Competence to Work Independently and Take Responsibility COMPETENCES

COMPETENCES Plans the process and timing of multi-membered group research in the field and related sub-branches, the planned tasks are planned to the extent and in time. 2 x x x x x x x 2- Take responsibility as a team member in order to solve unexpected complex problems faced in the implementations within the field. Competence to Work Independently and Take Responsibility COMPETENCES

COMPETENCES In line with the requirements of social life, it is an example of the society with attitudes and attitudes. 3 x x x 3- Conduct activities towards the development of subordinates within a project. Competence to Work Independently and Take Responsibility COMPETENCES

COMPETENCES It has the competence to learn within and within the group. 1 x x x x 1- Evaluate the acquired knowledge and skills at basic level within the field with a critical approach, determine and respond to learning needs. Learning Competence COMPETENCES

COMPETENCES Shows how to learn. 2 x x x 2- Direct the education received to a higher education level in the same field or to an occupation in the same level. Learning Competence COMPETENCES

COMPETENCES Directs his education to an advanced level of education or on the same level of occupation in the same field. 3 x x 3-Gain awareness of lifelong learning. Learning Competence COMPETENCES

COMPETENCES Has a consciousness of lifelong learning and inquiry. 4 Learning Competence COMPETENCES

COMPETENCES Transfers the knowledge and skills acquired with the field, written and orally. 1 x 1- Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication. Communication and Social Competence COMPETENCES

COMPETENCES The information and applications related to the field convert to projects and activities within the framework of social responsibility approach. 2 x 2- Share the ideas and solution proposals to problems about issues within the field with professionals and non-professionals Communication and Social Competence COMPETENCES

COMPETENCES The difference in which the theoretical infrastructure and conceptual richness creates when involved in business life reflects his individual career. 3 x x x x 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. Communication and Social Competence COMPETENCES

COMPETENCES A foreign language is at least the European Language Portfolio using the general level of the A2 general level and communicates with their colleagues. 4 x x 4- Use informatics and communication technologies with at least a minimum level of European Computer Driving License Basic Level software knowledge. Communication and Social Competence COMPETENCES

COMPETENCES The extent required by the field uses information and communication technologies with the Basic Level Computer Software. 5 Communication and Social Competence COMPETENCES

COMPETENCES The creation of information and recupes related to the field moves in accordance with social, cultural, scientific and ethical values in the process of collecting, interpretation and results). 1 x x x 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. Field Specific Competence COMPETENCES

COMPETENCES The universality of social rights has adequate consciousness on environmental protection, occupational health and safety issues with social justice, quality and cultural values. 2 x 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. Field Specific Competence COMPETENCES

COMPETENCES Has an open attitude toward change and innovation. 3 x Field Specific Competence COMPETENCES

Occupational Profiles of Graduates with Examples


Alumni can find a job easily, in tourism enterprises, especially the hotels, food and beverage companies, large passengers ships, banquet, convention and exhibition organizing companies, air enterprises and also in the Ministry of Culture and Tourism, the Tourism information offices and in municipalities.

Access to Further Studies


Successful completion of associate degree, candidates may study graduate programs on condition that they get a sufficient grade in DGS test. On the other hand, candidates may enter easily similar undergraduate programs in the faculty of Anadolu University.

Course Structure Diagram with Credits

1. Semester Course Plan

Course Code	Course Title	Theoretical	Practice	Year	Semester of Study	Type of Course	ECTS
AS129	INTENSE ENGLISH-I	4 Hour(s)	1 Hour(s)	1	Fall Semester	Compulsory	5
AİT101	ATATURK'S PRINCIPLES AND REVOLUTION HISTORY - I	2 Hour(s)	0 Hour(s)	1	Fall Semester	Compulsory	2
AS113	FOOD ASSURANCE AND STANDARDS	2 Hour(s)	1 Hour(s)	1	Fall Semester	Compulsory	5
AS101	INTRODUCTION TO KITCHEN APPLICATION	2 Hour(s)	1 Hour(s)	1	Fall Semester	Compulsory	6
AS105	COOKING METHODS-I	2 Hour(s)	1 Hour(s)	1	Fall Semester	Compulsory	6
TDL101	TURKISH LANGUAGE - I	2 Hour(s)	0 Hour(s)	1	Fall Semester	Compulsory	2
AS119	FOOD-BEVERAGE MANAGEMENT	2 Hour(s)	1 Hour(s)	1	Fall Semester	Compulsory	4
Total:							30

2. Semester Course Plan

Course Code	Course Title	Theoretical	Practice	Year	Semester of Study	Type of Course	ECTS
AS132	INTENSE ENGLISH-II	4 Hour(s)	1 Hour(s)	1	Spring Semester	Compulsory	5
AİT102	ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-II	2 Hour(s)	0 Hour(s)	1	Spring Semester	Compulsory	2
AS102	FOOD PRINCIPLES AND MENU PLANNING	2 Hour(s)	0 Hour(s)	1	Spring Semester	Compulsory	2
AS130	FOOD KEEPING TECHNIQUES	2 Hour(s)	1 Hour(s)	1	Spring Semester	Compulsory	4
AS116	ENTREPRENEURSHIP	2 Hour(s)	0 Hour(s)	1	Spring Semester	Compulsory	3
AS104	COOKING METHODS-II	2 Hour(s)	1 Hour(s)	1	Spring Semester	Compulsory	3
TDL102	TURKISH LANGUAGE-II	2 Hour(s)	0 Hour(s)	1	Spring Semester	Compulsory	2
AS124	MANAGEMENT AND ORGANIZATION	2 Hour(s)	0 Hour(s)	1	Spring Semester	Compulsory	5
AS108	REGIONAL CUISINES	2 Hour(s)	1 Hour(s)	1	Spring Semester	Compulsory	4
Total:							30

3. Semester Course Plan

Course Code	Course Title	Theoretical	Practice	Year	Semester of Study	Type of Course	ECTS
AS209	GENERAL TOURISM	3 Hour(s)	0 Hour(s)	2	Fall Semester	Compulsory	3
AS205	PROFESSIONAL FOREIGN LANGUAGE-I	3 Hour(s)	1 Hour(s)	2	Fall Semester	Compulsory	4
AS203	KITCHEN PRODUCTS	2 Hour(s)	1 Hour(s)	2	Fall Semester	Compulsory	6
AS207	PASTRY MANAGEMENT	2 Hour(s)	1 Hour(s)	2	Fall Semester	Compulsory	6
AS201	COLD PRODUCTS KITCHEN	2 Hour(s)	1 Hour(s)	2	Fall Semester	Compulsory	5
SCHVZ3	Elective Courses Pool-3	- Hour(s)	- Hour(s)	2	Fall Semester	Optional	6
Total:							30

4. Semester Course Plan

Course Code	Course Title	Theoretical	Practice	Year	Semester of Study	Type of Course	ECTS
AS204	WORLD CUISINES	2 Hour(s)	1 Hour(s)	2	Spring Semester	Compulsory	4
AS208	GENERAL MANAGEMENT	2 Hour(s)	0 Hour(s)	2	Spring Semester	Compulsory	3
AS206	PROFESSIONAL FOREIGN LANGUAGE-II	3 Hour(s)	1 Hour(s)	2	Spring Semester	Compulsory	4
AS230	OCCUPATIONAL SAFETY AND FIRST AID IN THE KITCHEN	2 Hour(s)	0 Hour(s)	2	Spring Semester	Compulsory	4
ASSTJII	INTERNSHIP	0 Hour(s)	0 Hour(s)	2	Spring Semester	Compulsory	5
AS202	BANQUET KITCHEN	2 Hour(s)	1 Hour(s)	2	Spring Semester	Compulsory	4
SCHVZ4	Elective Courses Pool-4	- Hour(s)	- Hour(s)	2	Spring Semester	Optional	6
Total:							30

Elective Courses Pool-3

Course Code	Course Title	Theoretical	Practice	Year	Semester of Study	Type of Course	ECTS
BKE101	SCIENTIFIC AND CULTURAL ACTIVITIES I	2 Hour(s)	0 Hour(s)	2	Fall Semester	Optional	3
AS217	FOOD DECORATION	2 Hour(s)	1 Hour(s)	2	Fall Semester	Optional	3
AS223	ENTERTAINMENT SERVICE	2 Hour(s)	1 Hour(s)	2	Fall Semester	Optional	3
AS231	HYGIENE AND SANITATION	2 Hour(s)	0 Hour(s)	2	Fall Semester	Optional	3
AS229	COMMUNICATION	2 Hour(s)	0 Hour(s)	2	Fall Semester	Optional	3
AS213	LABOR LAW	2 Hour(s)	0 Hour(s)	2	Fall Semester	Optional	3
AS227	BUSINESS MANAGEMENT-I	2 Hour(s)	0 Hour(s)	2	Fall Semester	Optional	5
AS215	COST CONTROL	2 Hour(s)	0 Hour(s)	2	Fall Semester	Optional	3
AS211	WORK ETHICS	2 Hour(s)	0 Hour(s)	2	Fall Semester	Optional	3
AS225	SECTOR APPLICATIONS-III	2 Hour(s)	1 Hour(s)	2	Fall Semester	Optional	3
AS219	TOURISM MARKETING	2 Hour(s)	1 Hour(s)	2	Fall Semester	Optional	3
AS221	FOOD&BEVERAGE SERVICE	2 Hour(s)	1 Hour(s)	2	Fall Semester	Optional	3

Elective Courses Pool-4

Course Code	Course Title	Theoretical	Practice	Year	Semester of Study	Type of Course	ECTS
BKE101	SCIENTIFIC AND CULTURAL ACTIVITIES II	2 Hour(s)	0 Hour(s)	2	Spring Semester	Optional	3
AS238	NEW TRENDS IN GASTRONOMY	2 Hour(s)	0 Hour(s)	2	Spring Semester	Optional	3
AS218	FOOD DECORATION	2 Hour(s)	1 Hour(s)	2	Spring Semester	Optional	3
AS214	LABOR LAW	2 Hour(s)	0 Hour(s)	2	Spring Semester	Optional	3
İSRDİL202	SIGN LANGUAGE	1 Hour(s)	1 Hour(s)	2	Spring Semester	Optional	3
AS228	BUSINESS MANAGEMENT-II	2 Hour(s)	0 Hour(s)	2	Spring Semester	Optional	5
AS222	QUALITY MANAGEMENT SYSTEMS	2 Hour(s)	1 Hour(s)	2	Spring Semester	Optional	3
AS216	COST ANALYSES	2 Hour(s)	1 Hour(s)	2	Spring Semester	Optional	3
AS212	PROFESSIONAL ETHICS	2 Hour(s)	0 Hour(s)	2	Spring Semester	Optional	3
AS232	OTTOMAN PALACE CUISINE	2 Hour(s)	0 Hour(s)	2	Spring Semester	Optional	3
AS226	SECTOR APPLICATIONS-IV	2 Hour(s)	1 Hour(s)	2	Spring Semester	Optional	3
AS220	TOURISM MARKETING	2 Hour(s)	1 Hour(s)	2	Spring Semester	Optional	3
AS236	TOURISM SEMINAR	2 Hour(s)	0 Hour(s)	2	Spring Semester	Optional	3

Examination Regulations, Assessment and Grading


Every student must register in the beginning of each semester in order to continue classes. To participate in the final examination, students must have attended at least 70% of the classes and 80% of the practices. The students take at least one mid-term examination and the final examination for each class. The mid-term examination’s (assessment methods like assignments, laboratory examinations, quizzes, etc. can be calculated as mid-term grade) contribution to the final grade is 40% and final examination counts for 60% of the final grade. All the exams are evaluated over 100 points. It is a compulsory to get 45 points in the final exams each term. AA, BA, BB, CB, CC grades are success grades. In order to be successful in a course, the final grade must be at least DD. DC and DD grades are conditional success grades. That means if a student have these grades for some courses, he has to have at least a 2.0 GPA so that he will be successful in the mentioned courses. FD, FF grades fails the lesson.

Every student must register in the beginning of each semester in order to continue classes. To participate in the final examination, students must have attended at least 70% of the classes and 80% of the practices. The students take at least one mid-term examination and the final examination for each class. The mid-term examination’s (assessment methods like assignments, laboratory examinations, quizzes, etc. can be calculated as mid-term grade) contribution to the final grade is 40% and final examination counts for 60% of the final grade. All the exams are evaluated over 100 points. It is a compulsory to get 45 points in the final exams each term. AA, BA, BB, CB, CC grades are success grades. In order to be successful in a course, the final grade must be at least DD. DC and DD grades are conditional success grades. That means if a student have these grades for some courses, he has to have at least a 2.0 GPA so that he will be successful in the mentioned courses. FD, FF grades fails the lesson.

Graduation Requirements


For graduation, it is required to pass all courses in the program (120 ECTS), have a GPA of at least 2.00, and complete the graduation dissertation successfully.

Mode of Study


Full-time

Facilities


In our College, education facilities are provided by 3 lecturers. The classes have 45 people capacity, beamers and computers. Our college has a seminar room and an internet room. Internet room is open the whole day and free to use.

Programme Director or Equivalent


Address : Nevşehir Hacı Bektaş Veli University, Ürgüp Sebahat ve Erol Toksöz Vocational High School, Catering Services Program, ÜRGÜP, NEVŞEHİR, TURKEY Web : www.uset.nevsehir.edu.tr Phone : +90384 341 44 21 Fax : +90384 341 44 11 Head of the Department : Lecturer Sevinç ALKAN Phone : 0384 341 44 21/ 30012 e-mail : sevincyagiz@nevsehir.edu.tr

TYYC	PÇ-1	PÇ-2	PÇ-3	PÇ-4	PÇ-5	PÇ-6	PÇ-7	PÇ-8	PÇ-9	PÇ-10	PÇ-11	PÇ-12	PÇ-13	PÇ-14	PÇ-15	PÇ-16	PÇ-17	PÇ-18	PÇ-19	PÇ-20	PÇ-21	PÇ-22
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.	X		X
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.				X		X
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.									X										X
1- Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field.													X		X
2- Take responsibility as a team member in order to solve unexpected complex problems faced in the implementations within the field.												X		X		X		X		X
3- Conduct activities towards the development of subordinates within a project.																	X
1- Evaluate the acquired knowledge and skills at basic level within the field with a critical approach, determine and respond to learning needs.			X						X
2- Direct the education received to a higher education level in the same field or to an occupation in the same level.	X			X
3-Gain awareness of lifelong learning.																						X
1- Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication.										X
2- Share the ideas and solution proposals to problems about issues within the field with professionals and non-professionals											X
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.					X			X
4- Use informatics and communication technologies with at least a minimum level of European Computer Driving License Basic Level software knowledge.							X
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.																					X
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.		X

Açıklama	PÇ-1	PÇ-2	PÇ-3	PÇ-4	PÇ-5	PÇ-6	PÇ-7	PÇ-8	PÇ-9	PÇ-11	PÇ-12	PÇ-13	PÇ-14	PÇ-15	PÇ-16	PÇ-17	PÇ-18	PÇ-19	PÇ-20	PÇ-21	PÇ-22
The basic information about the field has the theoretical and practice level.	X
Defines basic concepts in social and behavioral sciences, ranks intercourtships.		X
Has the basic knowledge of people and inter-communal relations with the rule of operation.			X
Has basic information about the reasons and results of their societies.				X
The basic level has the theoretical and application level to be able to process data.						X
It has the ability to assess the information about the field and evaluate their reflections in practice.
Bonds between concepts in theories of social and behavioral sciences.
It has the ability to achieve information on the field of information.									X								X
It has the ability to process information on the field with technical facilities and the technical equipment (in computer environment, etc.) required by the field.							X
The theoretical and practical knowledge of the fundamental level in the field of the area has the ability to use at the same field at an advanced level of education or in the same level area.
Investigate a matter of the field independently both in teams and as well as in teams.												X		X
Plans the process and timing of multi-membered group research in the field and related sub-branches, the planned tasks are planned to the extent and in time.													X		X
In line with the requirements of social life, it is an example of the society with attitudes and attitudes.													X		X
It has the competence to learn within and within the group.											X								X
Shows how to learn.																					X
Directs his education to an advanced level of education or on the same level of occupation in the same field.																X
Has a consciousness of lifelong learning and inquiry.
Transfers the knowledge and skills acquired with the field, written and orally.
The information and applications related to the field convert to projects and activities within the framework of social responsibility approach.
The difference in which the theoretical infrastructure and conceptual richness creates when involved in business life reflects his individual career.										X	X
A foreign language is at least the European Language Portfolio using the general level of the A2 general level and communicates with their colleagues.																		X
The extent required by the field uses information and communication technologies with the Basic Level Computer Software.
The creation of information and recupes related to the field moves in accordance with social, cultural, scientific and ethical values in the process of collecting, interpretation and results).					X			X
The universality of social rights has adequate consciousness on environmental protection, occupational health and safety issues with social justice, quality and cultural values.
Has an open attitude toward change and innovation.																				X