18.07. Department of Culinary Arts / Aşçılık Bölümü
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Date established
City
Midyat, Mardin
Country
Türkiye
Description
İnsanoğlu geçmişten günümüze kadar ki süreçte en ihtiyaç duyduğu gereksinim beslenme gereksinimidir. Bu gereksinim günümüzde artık ‘’Aşçılık’’ mesleği ile ihtiyaçtan öte kültürel bir değer ve sanat haline gelmiştir. Bu bakımdan tüm dünyada olduğu gibi ‘’Aşçılık’’ mesleği ülkemizde de yükselen bir değer konumundadır. Bu doğrultuda ülkemizin yemek kültürünün korunması ve geliştirilmesi adına teorik olarak yeterli düzeyde akademik bilgiye sahip ve bu akademik yeterliliğin uygulamaya dönüştürülmesi için 4 dönemlik bir eğitimden geçen ve’’Aşçılık’’ mesleğinin geliştirilmesine katkı sağlamaları bakımından öğrencilerimizin; etkili iletişim kurabilen, yaratıcı, yeniliklere açık, üretebilen, girişimci, çözüm odaklı ve akademik bilgi ve beceriye sahip olmaları hedeflenmektedir.
The most needed need of human beings in the process from the past to the present is the need for nutrition. Today, this need has become a cultural value and art rather than a need with the profession of "Cookery". In this respect, as in the whole world, the profession of "Cookery" is a rising value in our country. In this direction, in order to protect and develop the food culture of our country, our students who have a sufficient level of academic knowledge theoretically and who have undergone a 4-semester training in order to transform this academic competence into practice and contribute to the development of the "Cookery" profession; It is aimed to have effective communication, creative, open to innovations, producing, entrepreneurial, solution-oriented and academic knowledge and skills.
The most needed need of human beings in the process from the past to the present is the need for nutrition. Today, this need has become a cultural value and art rather than a need with the profession of "Cookery". In this respect, as in the whole world, the profession of "Cookery" is a rising value in our country. In this direction, in order to protect and develop the food culture of our country, our students who have a sufficient level of academic knowledge theoretically and who have undergone a 4-semester training in order to transform this academic competence into practice and contribute to the development of the "Cookery" profession; It is aimed to have effective communication, creative, open to innovations, producing, entrepreneurial, solution-oriented and academic knowledge and skills.
Sustainable Development Goals
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Scholarly Output
3
Articles
0
Views / Downloads
93/381
Supervised MSc Theses
1
Supervised PhD Theses
0
WoS Citation Count
0
Scopus Citation Count
0
WoS h-index
0
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0
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0
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WoS Citations per Publication
0.00
Scopus Citations per Publication
0.00
Open Access Source
1
Supervised Theses
1
| Journal | Count |
|---|---|
| 12.Ulusal Kırsal Turizm Kongresi | 1 |
| Türkiye Gastronomi Coğrafyası | 1 |
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