1. General Information

Department of Gastronomy and Culinary Arts, 2018 - 2019 in the academic year, the student started to take students. Quato for general students consists of 30, top student of the school for 1.

2. Qualification Awarded

Students having successfully completed this program are awarded an Bachelor’s Degree in Gastronomy and Culinary Arts.

3. Degree Level

Bachelor’s level.

4. Acceptance and Registration Provisions

General acceptance provisions is valid to start program for Turkish and foreign students.

5. Recognition of Prior Learning

The courses taken by students in the higher education system of Turkey or in higher education systems in foreign countries which have equivalency in Turkey, if so desired and if documented, will be evaluated by the Adjustment Committee; the decision of this committee is final. Those students who are judged as having attained the necessary outcome from these courses will be exempt from the courses and this will be recorded on the student’s transcript.

Students who have graduated from first cycle programmes can be placed in programmes that are a continuation of their earlier programme upon taking the Vertical Transfer Exam (DGS), implemented by ÖSYM.

In the scope of transition between short cycle and first cycle programmes, double majors, minors and the directorate of the principles for transfer between institutions will be carried out according to the principles set out by the University Senate; the direct transfer of students between equivalent programmes of other institutions will be accepted from other institutions of higher education in compliance with the principles set out by the University Senate. Again, in keeping with the same principles, if the student has fulfilled the necessary conditions, they will have the right to register in double major or minor programmes.

6. Proficiency Requirements and Norms

It’s essential that students must be succeed at all courses, and must not get FF, DZ  orYZ grade. In this program, students must complete at least 240ECTS credits and grade point average must be at least 2,00 of 4,00. Also, 90 days internship is obligatory.

7. Program Profile (Objective)

This programme includes all theoretical and practical aspects of the field of gastronomy and culinary arts and aims to train productive, qualified personnel who can solve problems, analyze, design and improve service and quality, create a career plan for business life, can renew himself/herself with the consciousness of life-long learning, to spread their experience and knowledge at the scale of country, carry out academic studies to produce universal knowledge.

8. Program Proficiencies (Learning Outputs)

1.He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements.

2.He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts.

3.He/She has ability to read, understand, speak and write at least in level of European Language Portfolio B2 in a second foreign language.

4.He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills.

5.He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.

6.He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills.

7.He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors.

8.He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts.

9.He/She knows general information about the basic concepts, theories, principles and fact in field of Business and Economy.

10.He/She has comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; he/she comprehends importance of Gastronomy and Culinary Arts for tourism industry.

11.He/She plans and performs organizations of hospitality industry.

12.He/She knows and performs national and international food safety and hygiene standards.

13.He/She knows and implements about national and international cuisine.

14.He/She knows and implements food and beverage cost analysis, control, menu planning and pricing.

15.He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase.

16.He/She knows and applies national and international laws, occupational standards and principles of worker health and safety.

17.He/She has knowledge about modern and traditional production techniques in the field of food and beverage.

18.He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field.

19.He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process.

20.He/She evaluates nutrient and food in the terms of history, geography, culture and nourishment science.

9. Employement Opportunity for Graduates

Graduates can take charge in gastronomy and culinary arts (hotels, motels, lodgings, resorts), restaurants,  transportation companies, fair and organization corporations.

10. Access to Further Studies

Students who complete the undergraduate programme successfully can apply to postgraduate programmes provided that: They have required scores from the related parts of Academic Personnel and Postgraduate Education Entrance Exam (ALES). They have the sufficient scores from English Proficiency Tests (ÜDS, KPDS, TOEFL etc.) (Tests approved by the Inter-university Committee).

11. Examinations, Assesment and Evaluation

Assesment and Evaluation for each lesson has detailedly described in “ Course Information Form”.

12. Graduation Requirements

Graduation requirements is as described in “Proficiency Requirements and Norms”

13. Program Type (Full-time, e-learning )

Full-time.

14. Academic Staff

Tourism Management Department 

Prof. Dr. Yaşar SARI

Prof. Dr. Cihan SEÇİLMİŞ

Prof. Dr. Cüneyt TOKMAK

Assoc. Prof. Dr. Ebru DÜŞMEZKALENDER

Assoc. Prof. Dr. O. Can YILMAZDOĞAN

Assoc. Prof. Dr. İlker KILIÇ

Asst. Prof. Dr. Cansev ÖZDEMİR

Asst. Prof. Dr. Mahmut Sami İŞLEK

Asst. Prof. Dr. Seher KONAK

Asst. Prof. Dr. Orhan YABANCI

Asst. Prof. Dr. Yasin Emre OĞUZ

Lec. Cüneyt Naci ÇAKMAKLISOY

Res. Asst.  Özel KILIÇ

Res. Asst. Yunus ÖZHASAR

Res. Asst. Şevval ŞAHİN

Gastronomy and Culinary Arts

Prof. Dr. Rahman TEMİZKAN

Prof. Dr. Saadet Pınar TEMİZKAN

Assoc. Prof. Dr. Duran CANKÜL 

Assoc. Prof. Dr. Barış DEMİRCİ

Assoc. Prof. Dr. Mehmet Sedat İPAR

Assoc. Prof. Dr. Ersan EROL

Asst. Prof. Dr. Beybala TİMUR

Asst. Prof. Dr. Gizem Sultan KAMAN

Lec. Dr. Yılmaz SEVER

Lec. Dr. Taner ERDOĞAN

Res. Asst. Düşehan ŞAHİNGÖZ 

17. Objectives & Learning Outcomes (T.Y.Y.Ç)