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Short Cycle Programmes (Associate's Degree)

Iğdır Vocational School - Cookery - Cookery



General Description
History
The Cookery Program was launched in 2017 and started in 2018-2019.
Qualification Awarded
Students who successfully complete this program for 2 (two) years have a associate degree degree and a "Technician" title.
Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle)
Short Cycle
Specific Admission Requirements
The conditions for admission and admission are subject to the Education Directive adopted by the Iğdır University Senate. Candidates must have a high school or equivalent school diploma and must have enough points from the university student selection exam.
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)
Recognition of previous formal (formal) learning in Turkish Higher Education institutions vertical, horizontal and transitions within the university ". based on non-formal certification outside formal educational institutions in Turkey or based on experience (in-formal and non-formal) recognition of the learning process it is at an early stage. For this reason, the recognition of prior learning in all programs of Iğdır University is not fully initiated.
Qualification Requirements and Regulations
In order to obtain an associate degree in the field of cookery, the students must successfully complete all required courses (at least 120 ECTS) and must have at least 2.0 (two). In addition, 30 workdays must be completed internship.
Profile of The Programme
The main purpose of the cookery program is to train graduates who produce universal knowledge, orientate towards national needs, host a changing world, have a cultural background, have ethical values, and have administrative responsibilities in academic terms.
Occupational Profiles of Graduates With Examples
Although the study areas of the students who graduated from this program are quite wide, tourism regions, big cities especially hotels, restaurants, pastry shops, food factories, aircraft - ships - trains and so on. food - beverage service, bar, army houses, social facilities and so on. They can work in establishments related to food production and consumption. The graduates of technicians; mainly in the kitchen team of five-star hotels in the national and international, or in food and beverage departments, in the kitchen or in the business departments of restaurants, in the product development departments of food enterprises (R & D), in the food-beverage sector and in the visual and printed publications.
Access to Further Studies
Family and Consumer Sciences Nutrition and Dietetics Gastronomy Gastronomy and culinary arts Culinary Arts and Management
Examination Regulations, Assessment and Grading
Examinations and assessment and evaluation of these exams are done in accordance with Iğdır University Associate Degree-Education and Examination Regulations. In order to be successful in courses, one midterm exam and 2 final exams are given for each course. 40% of midterm and 60% of final exam
Graduation Requirements
In order to obtain an associate degree in the Cookery Program, students must successfully complete all required courses (at least 120 ECTS) and must have at least 2.0 (two). In addition, 30 workdays must be completed internship.
Mode of Study (Full-Time, Part-Time, E-Learning )
Full-Time
Address, Programme Director or Equivalent
Head of Program: Öğr. View Nilgün DEMİREL Address: Iğdır University Iğdır Vocational School Suveren Campus Iğdır
Facilities
The courses are given by experienced academic staff. There is also a computer lab for use in computer programs, and application kitchen for practical training.

Key Learning Outcomes
1Continuously updates and improves the knowledge, skills and competencies related to the profession of cookery with the awareness of lifelong learning
2 Has basic knowledge about culinary field in institutional and practical terms
3Has knowledge about the legal regulations, professional standards and practices related to the field of cooking.
4 Has the ability to use the knowledge gained in the field of cookery in the work environment and profession.
5 Students will be able to analyze, interpret and evaluate the knowledge related to the cookery field.
6 He fulfills the duties and responsibilities assigned to him in the field of cookery.
7Can perform a basic level of work in the field of cooking, take responsibility for problems encountered in practice.
8Develops the professional knowledge and skills of the employees under their responsibility.
9 Evaluate the basic knowledge and skills acquired in the field and determine learning needs.
10Have the knowledge of foreign languages ​​so that he / she can follow the information in his / her field and communicate with his / her colleagues.
11Communicates and shares the knowledge and skills acquired in the field through written or oral communication.
12 Students will be able to use the software and hardware in the cookery field with the knowledge of basic computer use.
13 Has the ability to develop new designs related to the profession.

TYYÇ - Programme Outcomes - Base Scope Relationship
TYYÇProgramme OutcomesBase Scope
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Course Structure Diagram with Credits
T : Theoretical P: Practice L : Laboratory
1. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 213318001105 Compulsory 1 0 0 0
2 213318001106 Compulsory 2 0 0 0
3 213318001107 Compulsory 2 1 0 0
4 183318001000 1ST SEMESTER ELECTIVE COURSES Elective - - - 0
5 9900000106 ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - I Compulsory 2 0 0 2
6 9900000106 ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - I Compulsory 2 0 0 0
7 9900001157 CAREER PLANNING Compulsory 1 0 0 0
8 213318001103 COOKING METHODS -1 Compulsory 2 2 0 0
9 183318001103 COOKING METHODS- I Compulsory 2 2 0 4
10 183318001104 FOOD SAFETY AND HYGIENE Compulsory 3 0 0 3
11 213318001104 FOOD SAFETY AND HYGIENE Compulsory 3 0 0 0
12 9900000114 FOREIGN LANGUAGE - I Compulsory 2 0 0 2
13 9900000114 FOREIGN LANGUAGE - I Compulsory 2 0 0 0
14 9900000114 FOREIGN LANGUAGE - I Compulsory 2 0 0 0
15 183318001100 GASTRONOMY AND FOOD HISTORY Compulsory 2 0 0 2
16 213318001100 GASTRONOMY AND FOOD HISTORY Compulsory 2 0 0 0
17 183318001102 KITCHEN APPLIANCES AND TECHNIQUES-I Compulsory 1 3 0 4
18 213318001102 KITCHEN APPLICATIONS AND TECHNIQUES -I Compulsory 1 3 0 0
19 183318001101 NUTRITION PRINTIPLES Compulsory 3 0 0 3
20 213318001101 NUTRITIONAL PRINCIPLES Compulsory 3 0 0 0
21 9900000113 TURKISH LANGUAGE - I Compulsory 2 0 0 2
22 9900000113 TURKISH LANGUAGE - I Compulsory 2 0 0 0
Total 42 11 0 22
 
2. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 213318002100 Compulsory 2 0 0 0
2 213318002101 Compulsory 2 1 0 0
3 213318002102 Compulsory 2 1 0 0
4 213318002103 Compulsory 1 3 0 0
5 213318002104 Compulsory 2 2 0 0
6 213318002105 Compulsory 2 0 0 0
7 183318002000 2nd SEMESTER ELECTIVE COURSES Elective - - - 0
8 9900000206 ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - II Compulsory 2 0 0 2
9 9900000206 ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - II Compulsory 2 0 0 0
10 183318002203 COOKING METHODS- II Compulsory 2 2 0 4
11 9900000214 FOREIGN LANGUAGE - II Compulsory 2 0 0 2
12 9900000214 FOREIGN LANGUAGE - II Compulsory 2 0 0 0
13 183318002202 KITCHEN APPLIANCES AND TECHNIQUES-II Compulsory 1 3 0 4
14 183318002100 MENU PLANNING Compulsory 2 1 0 3
15 9900000213 TURKISH LANGUAGE - II Compulsory 2 0 0 2
16 9900000213 TURKISH LANGUAGE - II Compulsory 2 0 0 0
Total 28 13 0 17
 
3. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 213318003100 Compulsory 2 0 0 0
2 213318003101 Compulsory 2 0 0 0
3 213318003102 Compulsory 1 3 0 0
4 213318003103 Compulsory 1 3 0 0
5 213318003104 Compulsory 1 3 0 0
6 213318003105 Compulsory 2 1 0 0
7 213318003106 Compulsory 1 3 0 0
8 213318003107 Compulsory 1 3 0 0
9 183318003000 3th SEMESTER ELECTIVE COURSES Elective - - - 0
10 183318003101 COLD KITCHEN Compulsory 1 3 0 4
11 183318003103 FOOD DECORATING ART Compulsory 2 1 0 3
12 3300000001 INTERNSHIP Compulsory 0 0 0 0
13 183318003100 LOCAL KITCHEN Compulsory 1 3 0 4
14 183318003102 SWEET AND CAKE ART Compulsory 1 3 0 4
15 183318003104 TURKISH KITCHEN-I Compulsory 1 3 0 4
16 183318003105 WORLD KITCHEN-I Compulsory 1 3 0 4
Total 18 32 0 23
 
4. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 213318001000 Elective - - - 0
2 183318004000 4th SEMESTER ELECTIVE COURSES Elective - - - 0
3 183318004100 BAKERY PRODUCTS Compulsory 2 2 0 4
4 183318004102 BEVERAGE SCIENCE Compulsory 3 0 0 4
5 183318004103 FOOD FORMULATION AND SENSORY ANALYSIS Compulsory 2 2 0 4
6 183318004101 PLACE DESIGN AND CONCEPT Compulsory 3 0 0 4
7 183318004204 TURKISH KITCHEN-II Compulsory 1 3 0 4
8 183318004205 WORLD KITCHEN-II Compulsory 1 3 0 0
Total 12 10 0 20
 
1ST SEMESTER ELECTIVE COURSES
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 183318001105 OCCUPATIONAL HEALTH AND SAFETY IN THE KITCHEN Elective 2 0 0 4
2 183318001106 OFFICE PROGRAMS -I Elective 1 1 0 3
3 183318001107 INTERPERSONAL COMMUNICATION Elective 2 0 0 2
4 183318001108 MANAGEMENT AND ORGANIZATION Elective 3 0 0 4
5 190000000000 ACADEMIC TURKISH Elective 2 0 0 0
6 9900000148 BİLİMLERİN DİLİNDEN YARATILIŞ Elective 2 0 0 0
7 9900000149 SAĞLIKLI YAŞAM, MANEVİ BAKIM VE DEĞER Elective 2 0 0 0
2nd SEMESTER ELECTIVE COURSES
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 183318002101 FOOD STORAGE TECHNIQUES Elective 2 0 0 4
2 183318002102 BANQUET KITCHEN Elective 2 1 0 4
3 183318002103 ENTREPRENEURSHIP Elective 2 0 0 2
4 183318002104 SIGN LANGUAGE Elective 2 0 0 4
3th SEMESTER ELECTIVE COURSES
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 183318003106 CATERING SERVICES Elective 2 0 0 3
2 183318003107 FOOD AND BEVERAGE MANAGEMENT Elective 2 0 0 0
3 183318003108 GENERAL TOURISM Elective 2 0 0 3
4 183318003109 HOTEL MANAGEMENT Elective 2 0 0 3
5 183318003110 BUSINESS ORGANIZATION Elective 1 1 0 0
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 213300004100 VOCATIONAL PRACTICES COURSE Elective 0 0 0 0
2 213300004101 OPTIONAL INTERNSHIP Elective 0 0 0 0
3 213300004102 RESEARCH METHODS AND TECHNIQUES Elective 3 0 0 0
4 213300004103 FOREIGN TRADE TRANSACTIONS Elective 3 0 0 0
5 213300004104 TEAM RESOURCE MANAGEMENT Elective 3 0 0 0
6 213300004105 INTRODUCTION TO PERSIAN Elective 3 0 0 0
7 213300004106 FİNANSAL YÖNETİM Elective 3 0 0 0
8 213300004107 GENERAL BUSINESS Elective 3 0 0 0
9 213300004108 GENERAL ACCOUNTING Elective 3 0 0 0
10 213300004109 ENTREPRENEURSHIP Elective 3 0 0 0
11 213300004110 GUITAR BEGINNING TRAINING Elective 2 1 0 0
12 213300004111 FIRST AID Elective 3 0 0 0
13 213300004112 FAITH TOURISM Elective 3 0 0 0
14 213300004113 HUMAN RIGHTS Elective 3 0 0 0
15 213300004114 HUMAN RESOURCES MANAGEMENT Elective 3 0 0 0
16 213300004115 SIGN LANGUAGE Elective 3 0 0 0
17 213300004116 WOMEN'S ENTREPRENEURSHIP Elective 3 0 0 0
18 213300004117 QUALITY ASSURANCE AND STANDARDS Elective 3 0 0 0
19 213300004118 PUBLIC FINANCE Elective 3 0 0 0
20 213300004119 ELOQUENCE Elective 3 0 0 0
21 213300004120 MACRO ECONOMY Elective 3 0 0 0
22 213300004121 FINANCIAL POLICY Elective 3 0 0 0
23 213300004122 PROFESSIONAL ETHICS Elective 3 0 0 0
24 213300004123 MEVLANA AND MASNEVİ Elective 3 0 0 0
25 213300004124 MICRO ECONOMY Elective 3 0 0 0
26 213300004125 OFFICE PROGRAMS Elective 3 0 0 0
27 213300004126 MARKETING MANAGEMENT Elective 3 0 0 0
28 213300004127 R İLE PAZAR ARAŞTIRMASI Elective 3 0 0 0
29 213300004128 FINANCIAL ANALYSIS WITH R Elective 3 0 0 0
30 213300004129 OPTIMIZATION APPLICATIONS WITH R Elective 3 0 0 0
31 213300004130 TIME SERIES ANALYSIS WITH R Elective 3 0 0 0
32 213300004131 RECREATION MANAGEMENT Elective 3 0 0 0
33 213300004132 INTRODUCTION TO RUSSIAN Elective 3 0 0 0
34 213300004133 APPLIED STATISTICS IN SOCIAL SCIENCES WITH R Elective 3 0 0 0
35 213300004134 STRATEGIC MANAGEMENT Elective 3 0 0 0
36 213300004135 SUSTAINABILITY AND ECOTOURISM Elective 3 0 0 0
37 213300004136 ŞEMS-I TABRIZI AND ITS LIFE Elective 3 0 0 0
38 213300004137 BASIC INFORMATION TECHNOLOGY Elective 3 0 0 0
39 213300004138 BASIC LAW Elective 3 0 0 0
40 213300004139 TURKISH TAX SYSTEM Elective 3 0 0 0
41 213300004140 GREEK MYTHOLOGY Elective 3 0 0 0
42 213300004141 VOLUNTEERING WORK Elective 3 0 0 0
43 213300004142 ADDICTION TO INFORMATION TECHNOLOGIES Elective 3 0 0 0
44 213318004100 BAKERY PRODUCTS Elective 2 2 0 0
45 213318004101 SPACE DESIGN AND CONCEPT Elective 3 0 0 0
46 213318004102 BEVERAGE SCIENCE Elective 3 0 0 0
47 213318004103 FOOD FORMULATION AND SENSORY ANALYSIS Elective 2 2 0 0
48 213318004104 TURKISH CUISINE-II Elective 1 3 0 0
49 213318004105 WORLD CUISINE-II Elective 1 3 0 0
50 213318004106 QUALITY MANAGEMENT SYSTEMS Elective 2 0 0 0
51 213318004107 HEALTH MEASURES AND FIRST AID Elective 2 0 0 0
52 213318004108 BAR SERVICE Elective 2 0 0 0
53 213318004109 VEGETARIAN KITCHEN Elective 2 2 0 0
4th SEMESTER ELECTIVE COURSES
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 183318004104 QUALITY MANAGEMENT SYSTEMS Elective 2 0 0 0
2 183318004105 HEALTH PRECAUTIONS AND FIRST AID Elective 2 0 0 0
3 183318004106 BAR SERVICE Elective 2 0 0 0
4 183318004107 VEGETARIAN KITCHEN Elective 2 2 0 0
5 183318004108 WORKER'S HEALTH AND WORK SAFETY Elective 2 0 0 0
6 9900000000 INFORMATION TECHNOLOGIES ADDICTION Elective 2 0 0 0
7 9900001158 GÖNÜLLÜLÜK ÇALIŞMASI Elective 1 2 0 0
8 9900001159 ÇEVRE BİLİNCİ Elective 1 2 0 0
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr