Education

The assessment and evaluation process in the Toros University Culinary Arts Program aims to evaluate students' technical knowledge, practical skills, and professional competencies in the field of culinary arts in an objective, transparent, and multidimensional manner. This process is conducted systematically to monitor the achievement level of program outcomes and to provide data for continuous improvement efforts aimed at enhancing educational quality. Assessment and evaluation within the program are structured to cover not only the students' theoretical knowledge levels but also their practical capacities in the kitchen, recipe development abilities, hygiene disciplines, and organizational skills. Within the scope of each course, students are evaluated through midterms, final exams, short practical assignments (quizzes), technical homework, laboratory studies, project presentations, and performance evaluations. Depending on the nature of the course, different and complementary evaluation tools may be used, and the success grade for each course is calculated based on the percentages specified in the relevant course's Bologna Information Package. To be eligible for final exams, students are required to attend classes within the percentages specified in the regulations, particularly due to the nature of practice-oriented courses. A letter grade system is implemented in the program; grades of AA, BA, BB, CB, and CC are considered successful, while grades of DC and DD are evaluated as conditionally successful. For a student to be considered successful in a course where they received a DC or DD grade, their cumulative grade point average (CGPA) must be at least 2.00. Assessment and evaluation results are directly linked to program outcomes, and in light of the data obtained, culinary application methods, course contents, and evaluation tools are regularly reviewed and updated according to the current expectations of the gastronomy sector.