The Purpose of the Program: Gastronomy and culinary arts; It is an interdisciplinary discipline that interacts with tourism, culture, art, business, economy, management, anthropology, health, food and nutrition sciences. In this context, the aim of the Gastronomy and Culinary Arts Doctorate Program is to provide individuals who gain theoretical knowledge in graduate education with a deep perspective within different methods so that they can carry out comprehensive research by using advanced statistical methods. In addition, in line with academic ethical principles and approaches, to carry out global academic publications and research projects related to research topics within the scope of gastronomy, to lead these research in the future and to provide a vision about the academic principles necessary to bring innovations to the field.
Importance of the Program: Today, what kind of agricultural activities are used to produce the products required for the preparation of a food or beverage, how and by what methods they are shipped from the field to the wholesalers and businesses, the stages from the pre-preparation, cooking and presentation stages from the moment they reach the enterprise to the ready for service are an important research area. has been. In addition, the local cuisine culture and identity, the rituals of a traditional food or beverage during the presentation, the tools and equipment used in this process, the approach of individuals to the sensory characteristics of the food served and their opinions after tasting are also different research topics that complement each other. Research and development within the scope of the atmosphere and qualifications of the business where food and beverage products are offered, the status of the employees employed throughout this process, cost and productivity relations, customer satisfaction and service quality are also within the scope of the Gastronomy and Culinary Arts Program.
From this point of view, individuals who will receive education in Eskişehir Osmangazi University Social Sciences Institute Gastronomy and Culinary Arts Doctorate Program will be able to carry out scientific research on all the above-mentioned study subjects, contribute to the theories accepted within the framework of the literature, develop different models regarding the application processes, and will be able to contribute to the field of gastronomy and culinary arts in academic and sectoral terms with scientific articles, papers, research projects and scientific book studies on an international scale.
Application Conditions:
• To be a graduate of Gastronomy and Culinary Arts graduate programs from universities in Turkey or abroad whose equivalence has been approved by YOK,
• Having received at least 55 points from the verbal score type in the Academic Personnel and Graduate Education Entrance Examination (ALES),
• To have at least 55 points within the scope of the Foreign Language score.
All information about the application requirements is announced on the website of Eskişehir Osmangazi University Social Sciences Institute before each application period, which is held twice a year.
Courses in the Program: Research Methods and Publication Ethics in Social Sciences, Sociological Foundations of Gastronomy, Gastronomy and Cultural Anthropology, New Trends in Food and Beverage Businesses, Marketing Theories and Food and Beverage Marketing, Food Chemistry, Biological Risk Factors in Food Industry, Auditing in Food and Beverage Businesses, Strategic Human in Food and Beverage Businesses Resources Management, Sensory Analysis, Investment Projects in Food and Beverage Businesses, Local Cuisine in Destination Marketing, Gastronomy and Strategic Management, Financial Policy and Strategies in the Food Sector, Technological Innovations in Gastronomy, Organization Theories, Visual Reading Methods and Design, Gastronomy and Media, Meat Science and Technology , Gastronomy and Sustainability, Interdisciplinary Gastronomy.
Skills Gained and Academic Accumulation: Graduates of Eskişehir Osmangazi University Social Sciences Institute Gastronomy and Culinary Arts Doctorate Program gain the ability to analyze, interpret, evaluate and develop new theories by using various statistical programs. Individuals can have the privilege and responsibility of educating the members of the society related to the field of gastronomy by taking part in the teaching staff of the relevant departments of the universities. In the same way, they can produce scientific products such as articles, books, projects by doing academic studies. Our graduates can also work as senior managers in businesses operating in the gastronomy and culinary arts, tourism, and hospitality industries.
Graduation Requirements: The duration of completing the Gastronomy and Culinary Arts Doctorate Program is minimum 8 semesters and maximum 12 semesters. All procedures and principles regarding the Ph.D. program, including other graduation requirements, are stated in the Eskişehir Osmangazi University Graduate Education and Training Regulation, which was announced in the Official Gazette dated 20.05.2019 and numbered 30779.