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Vocational School

Cookery

Haliç Üniversitesi | Academic | Vocational Schools | Vocational School | Programs | Cookery
About Programme
Program Director
Lecturers
History
Qualification Awarded
Admission Requirements
Higher Grade Transition
Lesson Plan
Graduation Requirements
Occupational Profiles of Graduates
Assessment and Grading
ECTS and Erasmus Coordinator of the Department
Faculty Secretary / Institute Secretary
About The Program
BEYDANUR NİZAM

BEYDANUR NİZAM

Lecturer

Head of Cookery Program

beydanurnizam@halic.edu.tr

More Info
AYŞEM IŞIK

AYŞEM IŞIK

Lecturer

Instructor

aysemisik@halic.edu.tr

More Info
BEYDANUR NİZAM

BEYDANUR NİZAM

Lecturer

Head of Cookery Program

beydanurnizam@halic.edu.tr

More Info
BURAK EGELİ

BURAK EGELİ

Lecturer

Instructor

burakegeli@halic.edu.tr

More Info
GÜLDEN ATAY

GÜLDEN ATAY

Lecturer

Instructor

guldenatay@halic.edu.tr

More Info
The Cookery Program was established in 2011 and has been continuing its education in the 5th Levent Campus of Haliç University since the spring semester of the 2021-2022 academic year.
Students who successfully complete this program are entitled to receive an Associate Degree in Cookery.
(1) High school diploma
(2) Students are admitted to the Cookery Associate Degree Program with the Basic Proficiency Test (TYT) administered by the Measurement, Selection and Placement Center (ÖSYM). If they are placed in this program within the quota in the Student Selection and Placement System (ÖSYS) preference procedures, they gain the right to enroll.
(3) For foreign students, to have applied and been placed directly at the university; To have been evaluated by the University within the framework of publicly available national and institutional regulations stated on the university's website.
Students of Turkish nationality who are entitled to complete their associate degree education, if they get enough points from the Vertical Transfer Exam (DGS) organized by OSYM, can be found in the universities' Family and Consumer Sciences, Nutrition and Dietetics, Gastronomy, Gastronomy and Culinary Arts, Culinary Arts and Management, Food and Beverage. They can continue their 4-year undergraduate programs in business administration departments.
Foreign national candidates can apply to undergraduate programs in the relevant field.

1.Semester Course Plan

Ders KoduDers AdıT+U+LAKTSDers Türü
AŞP1001Nutrition Principles2+0+03Compulsory
AŞP1003Food Preparation and Cooking Techniques2+2+05Compulsory
AŞP1005Food Storage Techniques2+2+05Compulsory
AŞP1007Food and Personnel Hygiene2+0+02Compulsory
AŞP1009Academic and Social Orientation2+0+02Compulsory
HLÜ0110Basic Information Technologies3+0+03Compulsory
MYO0131(Advanced) Vocational English I2+0+03Compulsory
OZD0101Turkish Language I2+0+02Compulsory
OZD0103History of Turkish Revolution and Atattürk's Principles 12+0+02Compulsory
OZD0105English I3+0+03Compulsory

2.Semester Course Plan

Ders KoduDers AdıT+U+LAKTSDers Türü
AŞP1002Cold Kitchen Services1+3+04Compulsory
AŞP1004Menu Planning and Management2+0+02Compulsory
MYO0132(Advanced) Vocational English II2+0+03Compulsory
OZD0102Turkish Language II2+0+02Compulsory
OZD0104History of Turkish Revolution and Atatürk's Principles II2+0+02Compulsory
OZD0106English II3+0+03Compulsory
OZD0130Career Planning2+0+02Compulsory
AİS1XX2Area Elective (2 Coerses)-8Elective
AŞP1102Bakery Food Production Techniques2+2+04Elective
AŞP1104Local Cuisines2+2+04Elective
AŞP1106Kitchen Design and Organization2+0+04Elective
AŞP1110Bread Making Techniques2+2+04Elective
MYS1XX2Vocational School ELective-4Elective
HLÜ0010Scientific Research Methods1+2+04Elective
HLÜ0020Vocational Ethics2+0+04Elective
MYO0130Yüksekokul Mesleki İngilizce3+0+04Elective
MYO0500Gender in Working Life3+0+04Elective
MYO0510Diction and Speech2+0+04Elective
MYO0520World Cuisine2+0+04Elective
MYO0530Visual Perception and Aesthetics2+0+04Elective
MYO0540Sign Language2+0+04Elective
MYO0550Sectoral Broadcasting and Media3+0+04Elective
MYO0560Brand Management2+0+04Elective
MYO0570Project Management2+0+04Elective
MYO0580City and Culture2+0+04Elective
MYO0590Mathematics Literacy and Fundemental Calculation Skills1+3+04Elective
MYO0600Marketing3+0+04Elective
MYO0610E-commerce3+0+04Elective
MYO0620Contemporary Art and Critical Perspective2+0+04Elective
MYO0630Introduction to Psychology2+0+04Elective
MYO0640First aid2+0+04Elective
MYO0650Effective Communication and Etiquette2+0+04Elective
MYO0660Digital Storytelling2+0+04Elective
MYO0670World Culinary Cultures2+0+04Elective
MYO0680Introduction to Theater2+0+04Elective
MYO0690Art Therapy and Creativity2+0+04Elective
MYO0700Behavioral Economics2+0+04Elective
MYO0710Historical Buildings and Features2+0+04Elective
MYO0720Behavioral Sciences3+0+04Elective
MYO0730Physiotherapy in Industry2+0+04Elective
MYO0740Community Based Education and Social Responsibility2+0+04Elective
MYO0750Traditional Children's Games2+0+04Elective
MYO0760Digital Literacy2+0+04Elective
MYO0770Introduction to Political Science3+0+04Elective
MYO0780Globalization and Migration3+0+04Elective
MYO0790Democracy and Human Rights3+0+04Elective
MYO0800Artificial Intelligence and Society3+0+04Elective
MYO0810Work and Society3+0+04Elective

3.Semester Course Plan

Ders KoduDers AdıT+U+LAKTSDers Türü
AŞP2001Cake and Pastry Making Techniques2+2+04Compulsory
AŞP2003World Cuisine Applications I2+2+04Compulsory
AŞP2005Turkish Cuisine Practices I2+2+04Compulsory
MYO2020Internship0+0+06Compulsory
MYO2231(Advanced) Vocational English III3+2+04Compulsory
AİS2XX1Area Elective-4Elective
AŞP2103Sensory Analysis of Foods1+2+04Elective
AŞP2105Food Styling and Photography1+2+04Elective
AŞP2107Gastronomy Tourism2+0+04Elective
AŞP2109Chocolate Processing Techniques1+2+04Elective
AŞP2111First Aid in the Kitchen2+0+04Elective
AŞP2113Service and Presentation Technique3+0+04Elective
AŞP2115Food Legislation2+0+04Elective
AŞP2117Vegetarian and Vegan Kitchen1+2+04Elective
AŞP2119Volunteering Activities1+2+04Elective
AŞP2121Spices and Sauces1+2+04Elective
AŞP2123Waste Management and Sustainability2+0+04Elective
AŞP2125Sociology of Food2+0+04Elective
MYO0120Gastronomy and Food History2+0+04Elective
MYS2XX1Vocational School Elective-4Elective
HLÜ0010Scientific Research Methods1+2+04Elective
HLÜ0020Vocational Ethics2+0+04Elective
MYO0130Yüksekokul Mesleki İngilizce3+0+04Elective
MYO0500Gender in Working Life3+0+04Elective
MYO0510Diction and Speech2+0+04Elective
MYO0520World Cuisine2+0+04Elective
MYO0530Visual Perception and Aesthetics2+0+04Elective
MYO0540Sign Language2+0+04Elective
MYO0550Sectoral Broadcasting and Media3+0+04Elective
MYO0560Brand Management2+0+04Elective
MYO0570Project Management2+0+04Elective
MYO0580City and Culture2+0+04Elective
MYO0590Mathematics Literacy and Fundemental Calculation Skills1+3+04Elective
MYO0600Marketing3+0+04Elective
MYO0610E-commerce3+0+04Elective
MYO0620Contemporary Art and Critical Perspective2+0+04Elective
MYO0630Introduction to Psychology2+0+04Elective
MYO0640First aid2+0+04Elective
MYO0650Effective Communication and Etiquette2+0+04Elective
MYO0660Digital Storytelling2+0+04Elective
MYO0670World Culinary Cultures2+0+04Elective
MYO0680Introduction to Theater2+0+04Elective
MYO0690Art Therapy and Creativity2+0+04Elective
MYO0700Behavioral Economics2+0+04Elective
MYO0710Historical Buildings and Features2+0+04Elective
MYO0720Behavioral Sciences3+0+04Elective
MYO0730Physiotherapy in Industry2+0+04Elective
MYO0740Community Based Education and Social Responsibility2+0+04Elective
MYO0750Traditional Children's Games2+0+04Elective
MYO0760Digital Literacy2+0+04Elective
MYO0770Introduction to Political Science3+0+04Elective
MYO0780Globalization and Migration3+0+04Elective
MYO0790Democracy and Human Rights3+0+04Elective
MYO0800Artificial Intelligence and Society3+0+04Elective
MYO0810Work and Society3+0+04Elective

4.Semester Course Plan

Ders KoduDers AdıT+U+LAKTSDers Türü
AŞP2002World Cuisine Applications II2+2+05Compulsory
AŞP2004Turkish Cuisine Practices II2+2+04Compulsory
MYO2000Graduation Project0+4+06Compulsory
MYO2232(Advanced) Vocational English IV3+2+04Compulsory
ADS2XX2Out of Field Elective-3Elective
HLÜ0130Entrepreneurship3+0+03Elective
HLÜ0140Social Life3+0+03Elective
HLÜ0150Film Analysis3+0+03Elective
HLÜ0160Political History3+0+03Elective
AİS2XX2Area Elective-4Elective
AŞP2102Restaurant Design and Management2+0+04Elective
AŞP2104Ottoman Food Culture2+0+04Elective
AŞP2106New Trends in Gastronomy2+0+04Elective
AŞP2108Ready Meal Organization2+0+04Elective
AŞP2112Recipe Development Techniques1+2+04Elective
AŞP2114Meat Processing and Cooking Techniques2+2+04Elective
AŞP2116Food Writing2+0+04Elective
AŞP2118Kitchen Products3+0+04Elective
AŞP2120Cost Control2+0+04Elective
AŞP2122Beverage Science2+0+04Elective
AŞP2124Coffee Gastronomy2+0+04Elective
AŞP2126Molecular Gastronomy1+2+04Elective
AŞP2128Boutique and Artisan Pastry1+2+04Elective
AŞP2130Ottoman Palace Cuisine1+2+04Elective
AŞP2140Banquet Foods2+2+04Elective
MYO0140Food and Beverage Automation Systems1+2+04Elective
MYO0150Office Programs And Presentation Preparation Techniques1+2+04Elective
MYS2XX2Vocational School Elective-4Elective
HLÜ0010Scientific Research Methods1+2+04Elective
HLÜ0020Vocational Ethics2+0+04Elective
MYO0130Yüksekokul Mesleki İngilizce3+0+04Elective
MYO0500Gender in Working Life3+0+04Elective
MYO0510Diction and Speech2+0+04Elective
MYO0520World Cuisine2+0+04Elective
MYO0530Visual Perception and Aesthetics2+0+04Elective
MYO0540Sign Language2+0+04Elective
MYO0550Sectoral Broadcasting and Media3+0+04Elective
MYO0560Brand Management2+0+04Elective
MYO0570Project Management2+0+04Elective
MYO0580City and Culture2+0+04Elective
MYO0590Mathematics Literacy and Fundemental Calculation Skills1+3+04Elective
MYO0600Marketing3+0+04Elective
MYO0610E-commerce3+0+04Elective
MYO0620Contemporary Art and Critical Perspective2+0+04Elective
MYO0630Introduction to Psychology2+0+04Elective
MYO0640First aid2+0+04Elective
MYO0650Effective Communication and Etiquette2+0+04Elective
MYO0660Digital Storytelling2+0+04Elective
MYO0670World Culinary Cultures2+0+04Elective
MYO0680Introduction to Theater2+0+04Elective
MYO0690Art Therapy and Creativity2+0+04Elective
MYO0700Behavioral Economics2+0+04Elective
MYO0710Historical Buildings and Features2+0+04Elective
MYO0720Behavioral Sciences3+0+04Elective
MYO0730Physiotherapy in Industry2+0+04Elective
MYO0740Community Based Education and Social Responsibility2+0+04Elective
MYO0750Traditional Children's Games2+0+04Elective
MYO0760Digital Literacy2+0+04Elective
MYO0770Introduction to Political Science3+0+04Elective
MYO0780Globalization and Migration3+0+04Elective
MYO0790Democracy and Human Rights3+0+04Elective
MYO0800Artificial Intelligence and Society3+0+04Elective
MYO0810Work and Society3+0+04Elective
Students who fulfill their internship obligations are entitled to graduate if the student has completed 120 ECTS credits, and the Weighted Grade Point Average (AGNO) is at least 2.00 out of 4.00, on the condition of not failing any course.
After completing their education, the graduates of the Cookery Program can work as cooks or managers in hotels, restaurants, catering companies, both in Turkey and abroad. At the same time, they can work as a food writer-stylist in the press, in product development departments (R&D) in food businesses, and in institutions that provide training in the food and beverage sector.
In this program; Midterm exams, projects, reports, quizzes, homework, practice and final exams are applied to measure and evaluate the courses. Oral, written-oral, practice-oral, etc. applications can also be made. To graduate from the program, a weighted grade point average of at least 2.00 is required. The grade of a course is determined in letters as a result of the specified assessment and evaluation.
Faculty Sectary YAVUZ ERDOĞAN