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Student Affairs
Life At Haliç
| 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. |
| Ders Kodu | Ders Adı | T+U+L | AKTS | Ders Türü |
|---|---|---|---|---|
| AŞP1001 | Principles of Nutrition | 2+0+0 | 2 | Compulsory |
| AŞP1007 | Food and Personnel Hygiene | 2+0+0 | 2 | Compulsory |
| AŞP1011 | Basic Kitchen Techniques I | 2+2+0 | 4 | Compulsory |
| AŞP1013 | Basic Pastry and Bakery | 2+2+0 | 4 | Compulsory |
| HLÜ0120 | Occupational Health and Safety | 2+0+0 | 2 | Compulsory |
| OZD0107 | Turkish Language | 4+0+0 | 4 | Compulsory |
| OZD0109 | English | 6+0+0 | 6 | Compulsory |
| ADS1XX1 | Non-Area Elective | - | 3 | Elective |
| HLÜ0010 | Scientific Research Methods | 1+2+0 | 3 | Elective |
| HLÜ0020 | Vocational Ethics | 2+0+0 | 3 | Elective |
| HLÜ0130 | Entrepreneurship | 3+0+0 | 3 | Elective |
| HLÜ0140 | Social Life | 3+0+0 | 3 | Elective |
| HLÜ0150 | Film Studies | 3+0+0 | 3 | Elective |
| HLÜ0160 | Political History | 3+0+0 | 3 | Elective |
| HLÜ0270 | Management and Human Relations in Organizations | 3+0+0 | 3 | Elective |
| MYO0500 | Gender in Working Life | 3+0+0 | 3 | Elective |
| MYO0510 | Diction and Effective Speaking | 2+0+0 | 3 | Elective |
| MYO0520 | World Cuisines | 2+0+0 | 3 | Elective |
| MYO0530 | Visual Perception and Aesthetics | 2+0+0 | 3 | Elective |
| MYO0540 | Sign Language | 2+0+0 | 3 | Elective |
| MYO0550 | Industry-Specific Publishing and Media | 3+0+0 | 3 | Elective |
| MYO0560 | Brand Management | 2+0+0 | 3 | Elective |
| MYO0570 | Project Management | 2+0+0 | 3 | Elective |
| MYO0580 | City and Culture | 2+0+0 | 3 | Elective |
| MYO0590 | Mathematical Literacy and Basic Calculation Skills | 1+3+0 | 3 | Elective |
| MYO0600 | Marketing | 3+0+0 | 3 | Elective |
| MYO0610 | E-Commerce | 3+0+0 | 3 | Elective |
| MYO0620 | Contemporary Art and Critical Perspectives | 2+0+0 | 3 | Elective |
| MYO0630 | Introduction to Psychology | 2+0+0 | 3 | Elective |
| MYO0640 | First Aid | 2+0+0 | 3 | Elective |
| MYO0650 | Effective Communication and Etiquette | 2+0+0 | 3 | Elective |
| MYO0660 | Digital Storytelling | 2+0+0 | 3 | Elective |
| MYO0670 | World Culinary Cultures | 2+0+0 | 3 | Elective |
| MYO0680 | Introduction to Theatre | 2+0+0 | 3 | Elective |
| MYO0690 | Art Therapy and Creativity | 2+0+0 | 3 | Elective |
| MYO0700 | Behavioral Economics | 2+0+0 | 3 | Elective |
| MYO0710 | Historic Buildings and Their Characteristics | 2+0+0 | 3 | Elective |
| MYO0720 | Behavioral Sciences | 3+0+0 | 3 | Elective |
| MYO0730 | Industrial Physiotherapy | 2+0+0 | 3 | Elective |
| MYO0740 | Community-Based Education and Social Responsibility | 2+0+0 | 3 | Elective |
| MYO0750 | Traditional Children's Games | 2+0+0 | 3 | Elective |
| MYO0760 | Digital Literacy | 2+0+0 | 3 | Elective |
| MYO0770 | Introduction to Political Science | 3+0+0 | 3 | Elective |
| MYO0780 | Globalization and Migration | 3+0+0 | 3 | Elective |
| MYO0790 | Democracy and Human Rights | 3+0+0 | 3 | Elective |
| MYO0800 | Artificial Intelligence and Society | 3+0+0 | 3 | Elective |
| MYO0810 | Work and Society | 3+0+0 | 3 | Elective |
| AİS1XX1 | Area Elective | - | 3 | Elective |
| AŞP1100 | Flour-Based Food Production Techniques | 2+2+0 | 3 | Elective |
| AŞP1110 | Bread-Making Techniques | 2+2+0 | 3 | Elective |
| AŞP1120 | Regional Cuisines | 2+2+0 | 3 | Elective |
| AŞP1130 | Kitchen Design and Organization | 2+0+0 | 3 | Elective |
| AŞP1140 | Sensory Analysis of Foods | 1+2+0 | 3 | Elective |
| AŞP1150 | Food Styling and Photography | 1+2+0 | 3 | Elective |
| AŞP1160 | Gastronomy Tourism | 2+0+0 | 3 | Elective |
| AŞP1170 | Chocolate Processing Techniques | 1+2+0 | 3 | Elective |
| AŞP1180 | First Aid in the Kitchen | 2+0+0 | 3 | Elective |
| AŞP1190 | Service and Presentation Techniques | 3+0+0 | 3 | Elective |
| AŞP1200 | Food Legislation | 2+0+0 | 3 | Elective |
| AŞP1210 | Vegetarian and Vegan Cuisine | 1+2+0 | 3 | Elective |
| AŞP1220 | Volunteer Activities | 1+2+0 | 3 | Elective |
| AŞP1230 | Spices and Sauces | 1+2+0 | 3 | Elective |
| AŞP1240 | Waste Management and Sustainability | 2+0+0 | 3 | Elective |
| AŞP1250 | Sociology of Food | 2+0+0 | 3 | Elective |
| AŞP1260 | Restaurant Design and Management | 2+0+0 | 3 | Elective |
| AŞP1270 | Ottoman Food Culture | 2+0+0 | 3 | Elective |
| AŞP1280 | Emerging Trends in Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1290 | Catering Organization | 2+0+0 | 3 | Elective |
| AŞP1300 | Recipe Development Techniques | 1+2+0 | 3 | Elective |
| AŞP1310 | Meat Processing and Cooking Techniques | 2+2+0 | 3 | Elective |
| AŞP1320 | Food Writing | 2+0+0 | 3 | Elective |
| AŞP1330 | Culinary Products | 3+0+0 | 3 | Elective |
| AŞP1340 | Cost Control | 2+0+0 | 3 | Elective |
| AŞP1350 | Beverage Science | 2+0+0 | 3 | Elective |
| AŞP1360 | Coffee Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1370 | Molecular Gastronomy | 1+2+0 | 3 | Elective |
| AŞP1380 | Boutique and Artisan Pastry | 1+2+0 | 3 | Elective |
| AŞP1390 | Ottoman Palace Cuisine | 1+2+0 | 3 | Elective |
| AŞP1400 | Banquet Cuisine | 2+2+0 | 3 | Elective |
| AŞP1410 | Artificial Intelligence and Robotics in Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1420 | Food Preservation Techniques | 2+2+0 | 3 | Elective |
| AŞP1430 | Art and Aesthetics in Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1440 | Gastronomy Marketing | 2+0+0 | 3 | Elective |
| AŞP1450 | Cold Kitchen Services | 1+3+0 | 3 | Elective |
| AŞP1460 | Neurogastronomy | 2+0+0 | 3 | Elective |
| AŞP1470 | Aroma Science and Food Pairing | 2+0+0 | 3 | Elective |
| AŞP1480 | Street Foods | 2+2+0 | 3 | Elective |
| AŞP1490 | Fermented Foods | 2+2+0 | 3 | Elective |
| AŞP1500 | Migration, Culture and Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1510 | Product Development and Innovation in Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1520 | Gastronomy and Mythology | 2+0+0 | 3 | Elective |
| AŞP1530 | Technological Innovation Management in Gastronomy | 2+0+0 | 3 | Elective |
| MYO0120 | History of Gastronomy and Food | 2+0+0 | 3 | Elective |
| MYO0140 | Food and Beverage Automation Systems | 1+2+0 | 3 | Elective |
| MYO0150 | Office Applications and Presentation Preparation Techniques | 1+2+0 | 3 | Elective |
| Ders Kodu | Ders Adı | T+U+L | AKTS | Ders Türü |
|---|---|---|---|---|
| AŞP1006 | Basic Kitchen Techniques II | 2+2+0 | 4 | Compulsory |
| AŞP1008 | World Cuisine Applications I | 2+2+0 | 4 | Compulsory |
| AŞP1010 | Turkish Cuisine Applications I | 2+2+0 | 4 | Compulsory |
| HLÜ0110 | Basic Information Technologies | 3+0+0 | 3 | Compulsory |
| OZD0108 | History of Turkish Revolution and Atatürk's Principles | 4+0+0 | 4 | Compulsory |
| OZD0130 | Career Planning | 2+0+0 | 2 | Compulsory |
| ADS1XX2 | Non-Area Elective | - | 3 | Elective |
| HLÜ0010 | Scientific Research Methods | 1+2+0 | 3 | Elective |
| HLÜ0020 | Vocational Ethics | 2+0+0 | 3 | Elective |
| HLÜ0130 | Entrepreneurship | 3+0+0 | 3 | Elective |
| HLÜ0150 | Film Studies | 3+0+0 | 3 | Elective |
| HLÜ0160 | Political History | 3+0+0 | 3 | Elective |
| HLÜ0270 | Management and Human Relations in Organizations | 3+0+0 | 3 | Elective |
| MYO0130 | Vocational English | 3+0+0 | 3 | Elective |
| MYO0500 | Gender in Working Life | 3+0+0 | 3 | Elective |
| MYO0510 | Diction and Effective Speaking | 2+0+0 | 3 | Elective |
| MYO0520 | World Cuisines | 2+0+0 | 3 | Elective |
| MYO0530 | Visual Perception and Aesthetics | 2+0+0 | 3 | Elective |
| MYO0540 | Sign Language | 2+0+0 | 3 | Elective |
| MYO0550 | Industry-Specific Publishing and Media | 3+0+0 | 3 | Elective |
| MYO0560 | Brand Management | 2+0+0 | 3 | Elective |
| MYO0570 | Project Management | 2+0+0 | 3 | Elective |
| MYO0580 | City and Culture | 2+0+0 | 3 | Elective |
| MYO0590 | Mathematical Literacy and Basic Calculation Skills | 1+3+0 | 3 | Elective |
| MYO0600 | Marketing | 3+0+0 | 3 | Elective |
| MYO0610 | E-Commerce | 3+0+0 | 3 | Elective |
| MYO0620 | Contemporary Art and Critical Perspectives | 2+0+0 | 3 | Elective |
| MYO0630 | Introduction to Psychology | 2+0+0 | 3 | Elective |
| MYO0640 | First Aid | 2+0+0 | 3 | Elective |
| MYO0650 | Effective Communication and Etiquette | 2+0+0 | 3 | Elective |
| MYO0660 | Digital Storytelling | 2+0+0 | 3 | Elective |
| MYO0670 | World Culinary Cultures | 2+0+0 | 3 | Elective |
| MYO0680 | Introduction to Theatre | 2+0+0 | 3 | Elective |
| MYO0690 | Art Therapy and Creativity | 2+0+0 | 3 | Elective |
| MYO0700 | Behavioral Economics | 2+0+0 | 3 | Elective |
| MYO0710 | Historic Buildings and Their Characteristics | 2+0+0 | 3 | Elective |
| MYO0720 | Behavioral Sciences | 3+0+0 | 3 | Elective |
| MYO0730 | Industrial Physiotherapy | 2+0+0 | 3 | Elective |
| MYO0740 | Community-Based Education and Social Responsibility | 2+0+0 | 3 | Elective |
| MYO0750 | Traditional Children's Games | 2+0+0 | 3 | Elective |
| MYO0760 | Digital Literacy | 2+0+0 | 3 | Elective |
| MYO0770 | Introduction to Political Science | 3+0+0 | 3 | Elective |
| MYO0780 | Globalization and Migration | 3+0+0 | 3 | Elective |
| MYO0790 | Democracy and Human Rights | 3+0+0 | 3 | Elective |
| MYO0800 | Artificial Intelligence and Society | 3+0+0 | 3 | Elective |
| MYO0810 | Work and Society | 3+0+0 | 3 | Elective |
| AİS1XX2 | Area Elective (2 Courses) | - | 6 | Elective |
| AŞP1100 | Flour-Based Food Production Techniques | 2+2+0 | 3 | Elective |
| AŞP1110 | Bread-Making Techniques | 2+2+0 | 3 | Elective |
| AŞP1120 | Regional Cuisines | 2+2+0 | 3 | Elective |
| AŞP1130 | Kitchen Design and Organization | 2+0+0 | 3 | Elective |
| AŞP1140 | Sensory Analysis of Foods | 1+2+0 | 3 | Elective |
| AŞP1150 | Food Styling and Photography | 1+2+0 | 3 | Elective |
| AŞP1160 | Gastronomy Tourism | 2+0+0 | 3 | Elective |
| AŞP1170 | Chocolate Processing Techniques | 1+2+0 | 3 | Elective |
| AŞP1180 | First Aid in the Kitchen | 2+0+0 | 3 | Elective |
| AŞP1190 | Service and Presentation Techniques | 3+0+0 | 3 | Elective |
| AŞP1200 | Food Legislation | 2+0+0 | 3 | Elective |
| AŞP1210 | Vegetarian and Vegan Cuisine | 1+2+0 | 3 | Elective |
| AŞP1220 | Volunteer Activities | 1+2+0 | 3 | Elective |
| AŞP1230 | Spices and Sauces | 1+2+0 | 3 | Elective |
| AŞP1240 | Waste Management and Sustainability | 2+0+0 | 3 | Elective |
| AŞP1250 | Sociology of Food | 2+0+0 | 3 | Elective |
| AŞP1260 | Restaurant Design and Management | 2+0+0 | 3 | Elective |
| AŞP1270 | Ottoman Food Culture | 2+0+0 | 3 | Elective |
| AŞP1280 | Emerging Trends in Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1290 | Catering Organization | 2+0+0 | 3 | Elective |
| AŞP1300 | Recipe Development Techniques | 1+2+0 | 3 | Elective |
| AŞP1310 | Meat Processing and Cooking Techniques | 2+2+0 | 3 | Elective |
| AŞP1320 | Food Writing | 2+0+0 | 3 | Elective |
| AŞP1330 | Culinary Products | 3+0+0 | 3 | Elective |
| AŞP1340 | Cost Control | 2+0+0 | 3 | Elective |
| AŞP1350 | Beverage Science | 2+0+0 | 3 | Elective |
| AŞP1360 | Coffee Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1370 | Molecular Gastronomy | 1+2+0 | 3 | Elective |
| AŞP1380 | Boutique and Artisan Pastry | 1+2+0 | 3 | Elective |
| AŞP1390 | Ottoman Palace Cuisine | 1+2+0 | 3 | Elective |
| AŞP1400 | Banquet Cuisine | 2+2+0 | 3 | Elective |
| AŞP1410 | Artificial Intelligence and Robotics in Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1420 | Food Preservation Techniques | 2+2+0 | 3 | Elective |
| AŞP1430 | Art and Aesthetics in Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1440 | Gastronomy Marketing | 2+0+0 | 3 | Elective |
| AŞP1450 | Cold Kitchen Services | 1+3+0 | 3 | Elective |
| AŞP1460 | Neurogastronomy | 2+0+0 | 3 | Elective |
| AŞP1470 | Aroma Science and Food Pairing | 2+0+0 | 3 | Elective |
| AŞP1480 | Street Foods | 2+2+0 | 3 | Elective |
| AŞP1490 | Fermented Foods | 2+2+0 | 3 | Elective |
| AŞP1500 | Migration, Culture and Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1510 | Product Development and Innovation in Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1520 | Gastronomy and Mythology | 2+0+0 | 3 | Elective |
| AŞP1530 | Technological Innovation Management in Gastronomy | 2+0+0 | 3 | Elective |
| MYO0120 | History of Gastronomy and Food | 2+0+0 | 3 | Elective |
| MYO0140 | Food and Beverage Automation Systems | 1+2+0 | 3 | Elective |
| MYO0150 | Office Applications and Presentation Preparation Techniques | 1+2+0 | 3 | Elective |
| Ders Kodu | Ders Adı | T+U+L | AKTS | Ders Türü |
|---|---|---|---|---|
| AŞP2007 | World Cuisine Applications II | 2+2+0 | 5 | Compulsory |
| AŞP2009 | Turkish Cuisine Applications II | 2+2+0 | 4 | Compulsory |
| AŞP2011 | Advanced Pastry | 2+2+0 | 4 | Compulsory |
| AŞP2013 | Menu Planning and Management | 2+0+0 | 2 | Compulsory |
| AİS2XX1 | Area Elective (5 Courses) | - | 15 | Elective |
| AŞP1100 | Flour-Based Food Production Techniques | 2+2+0 | 3 | Elective |
| AŞP1110 | Bread-Making Techniques | 2+2+0 | 3 | Elective |
| AŞP1120 | Regional Cuisines | 2+2+0 | 3 | Elective |
| AŞP1130 | Kitchen Design and Organization | 2+0+0 | 3 | Elective |
| AŞP1140 | Sensory Analysis of Foods | 1+2+0 | 3 | Elective |
| AŞP1150 | Food Styling and Photography | 1+2+0 | 3 | Elective |
| AŞP1160 | Gastronomy Tourism | 2+0+0 | 3 | Elective |
| AŞP1170 | Chocolate Processing Techniques | 1+2+0 | 3 | Elective |
| AŞP1180 | First Aid in the Kitchen | 2+0+0 | 3 | Elective |
| AŞP1190 | Service and Presentation Techniques | 3+0+0 | 3 | Elective |
| AŞP1200 | Food Legislation | 2+0+0 | 3 | Elective |
| AŞP1210 | Vegetarian and Vegan Cuisine | 1+2+0 | 3 | Elective |
| AŞP1220 | Volunteer Activities | 1+2+0 | 3 | Elective |
| AŞP1230 | Spices and Sauces | 1+2+0 | 3 | Elective |
| AŞP1240 | Waste Management and Sustainability | 2+0+0 | 3 | Elective |
| AŞP1250 | Sociology of Food | 2+0+0 | 3 | Elective |
| AŞP1260 | Restaurant Design and Management | 2+0+0 | 3 | Elective |
| AŞP1270 | Ottoman Food Culture | 2+0+0 | 3 | Elective |
| AŞP1280 | Emerging Trends in Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1290 | Catering Organization | 2+0+0 | 3 | Elective |
| AŞP1300 | Recipe Development Techniques | 1+2+0 | 3 | Elective |
| AŞP1310 | Meat Processing and Cooking Techniques | 2+2+0 | 3 | Elective |
| AŞP1320 | Food Writing | 2+0+0 | 3 | Elective |
| AŞP1330 | Culinary Products | 3+0+0 | 3 | Elective |
| AŞP1340 | Cost Control | 2+0+0 | 3 | Elective |
| AŞP1350 | Beverage Science | 2+0+0 | 3 | Elective |
| AŞP1360 | Coffee Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1370 | Molecular Gastronomy | 1+2+0 | 3 | Elective |
| AŞP1380 | Boutique and Artisan Pastry | 1+2+0 | 3 | Elective |
| AŞP1390 | Ottoman Palace Cuisine | 1+2+0 | 3 | Elective |
| AŞP1400 | Banquet Cuisine | 2+2+0 | 3 | Elective |
| AŞP1410 | Artificial Intelligence and Robotics in Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1420 | Food Preservation Techniques | 2+2+0 | 3 | Elective |
| AŞP1430 | Art and Aesthetics in Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1440 | Gastronomy Marketing | 2+0+0 | 3 | Elective |
| AŞP1450 | Cold Kitchen Services | 1+3+0 | 3 | Elective |
| AŞP1460 | Neurogastronomy | 2+0+0 | 3 | Elective |
| AŞP1470 | Aroma Science and Food Pairing | 2+0+0 | 3 | Elective |
| AŞP1480 | Street Foods | 2+2+0 | 3 | Elective |
| AŞP1490 | Fermented Foods | 2+2+0 | 3 | Elective |
| AŞP1500 | Migration, Culture and Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1510 | Product Development and Innovation in Gastronomy | 2+0+0 | 3 | Elective |
| AŞP1520 | Gastronomy and Mythology | 2+0+0 | 3 | Elective |
| AŞP1530 | Technological Innovation Management in Gastronomy | 2+0+0 | 3 | Elective |
| MYO0120 | History of Gastronomy and Food | 2+0+0 | 3 | Elective |
| MYO0140 | Food and Beverage Automation Systems | 1+2+0 | 3 | Elective |
| MYO0150 | Office Applications and Presentation Preparation Techniques | 1+2+0 | 3 | Elective |
| Ders Kodu | Ders Adı | T+U+L | AKTS | Ders Türü |
|---|---|---|---|---|
| MYO2030 | Workplace Vocational Training | 0+40+0 | 30 | Compulsory |
| 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 |
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