ABOUT THE DEPARTMENT
Student admission has started for the first education of the Department of Gastronomy and Culinary Arts in the fall semester of the 2017-2018 academic year. The quota, which was determined as 30 in the aforementioned year and 50 in the 2018-2019 academic year, was fully filled.
Purpose of the Department
Today, consumers want to consume healthy and safe food and beverages, and in the tourism sector, which is very important for our country, there is an important trend towards historical and cultural heritage and various artistic and cultural activities in tourist preferences. Within the scope of this trend, interest in gastronomic values is increasing day by day. In this context, the Gastronomy and Culinary Arts Department plays an important role in the development and strengthening of healthy and safe food and beverage production and gastronomy tourism activities, and in transferring our current cultural values to future generations.
The aim of the Department of Gastronomy and Culinary Arts is to train gastronomers and managers who are candidates to become a chef and manager in the food and beverage sector, who can produce healthy and safe food and beverage, bring the local food and beverage culture, reveal the current values, and present examples from national and international cuisines. To contribute to the increase in the number of qualified, educated and language-speaking staff.
Admission and Registration Requirements
Admission and registration to the faculty are regulated within the framework of the Higher Education Law and rules. Students are admitted to the faculty according to the results of the Higher Education Institutions Exam (YKS) conducted by the Student Selection and Placement Center (ÖSYM). Gastronomy and Culinary Arts department accepts students with the Verbal score type. Registration of candidates who have received sufficient points for admission to the faculty are made at the Faculty of Tourism on the dates determined by the Higher Education Council.
Recognition of Prior Learning
Before the student enrolls in the faculty, the courses taken and achieved in the undergraduate or associate degree program of any higher education institution can be compared with the courses in the program he enrolled with the decision of the Faculty Administrative Board, and the adjustment process can be made between the courses that comply with the relevant regulation in terms of content and credit load.
Qualification Level Earned
Students who successfully complete all of the courses in the program (equivalent to 240 ECTS) are awarded a bachelor's degree.
In order to obtain a bachelor's degree, students must successfully complete all of the compulsory and elective courses (equivalent to a total of 240 ECTS) and have a cumulative grade point average of 60 out of 100 (at least 2.0 out of 4.00). In addition, in order to graduate from this department, students are required to complete 70 working days of workplace training (on-the-job professional practices) in enterprises deemed appropriate by the department establishment.
Students who successfully complete this department:
1. Gains a basic knowledge of theories, facts and principles related to food safety, cooking, nutrition principles, business management, culture and tourism.
2. Knows and applies national-international occupational health, occupational and food safety standards and legal regulations. Demonstrates reading, comprehension, speaking and writing skills in English at least at the European Language Portfolio B2 general level.
3. Demonstrates reading, comprehension, speaking and writing skills as a second foreign language (other than English, German, Russian etc.) at least at the general level of the European Language Portfolio A2.
4. Recognizes the technological tools and kitchen equipment related to the field and knows the usage patterns.
5. Knows and applies business and management functions, menu planning and food and beverage cost control.
6. Gains the artistic knowledge and skills needed in the field of Gastronomy and Culinary Arts, has the ability to "sensory analysis" and "quality control" for foodstuffs.
7. Knows and applies cover design, presentation and service techniques.
8. Becomes able to follow classical / modern kitchen practices, trends, cooking methods and innovations.
9. Gains knowledge of the properties and nutritional values of foods, special nutritional cuisines.
10. Recognizes Turkish and world cuisines and food and beverage culture, knows their differences and similarities; Knows how to reach local and international prescriptions and can apply them.
11. Food competition, festival, seminar, workshop etc. can take part in events and manage organizations.
12. To be able to use information and communication technologies and automation systems in his field.
13. Gains knowledge of the historical development of Turkish cuisine, preserving gastronomic values, the environment and cultural values, and ensuring their sustainability.
14. Recognizes different cultures and has communication skills.
Occupational Profiles and Fields of Work of Graduates
Transition to Higher Degree Programs
Candidates who have successfully completed their undergraduate education can study in postgraduate programs provided that they get a valid grade from the ALES exam and have sufficient English language knowledge.