DEGREE PROGRAMMES

History

Dokuz Eylül University Social Sciences Institute Gastronomy and Culinary Arts Master's program with thesis was established in 2018. Gastronomy and Culinary Arts Branch; Gastronomy and Culinary arts will be held in Turkey in general is aimed to contribute to increasing the number and quality of scientific studies.

Qualification Awarded

Master of Gastronomy and Culinary Arts

Level of Qualification

Second Cycle (Master's Degree)

Specific Admission Requirements

Bachelor's Degree (Gastronomy and Culinary Arts, Tourism Management, Hospitality Management, Food and Beverage Services, Food Engineering, Nutrition and Dietetics, Business Administration, Labor Economics and Industrial Relations), Academic Staff and Postgraduate Education Entrance Examination (ALES) must have a score of at least 55 from the Equal Weight Score type or equivalent (GRE / GMAT)
At least 50 points from foreign language exams (ÜDS / KPDS / YDS / e-YDS / YÖKDİL) or other foreign language exams approved by OSYM or at least 55 points from Dokuz Eylül University Foreign Language High School to have taken,
Note Casting Chart; To have a minimum score of 65 from the Master of Science Exam

Specific Arrangements for Recognition of Prior Learning (Formal, Non-Formal and Informal)

According to the Dokuz Eylül University Graduate Education and Training Regulation, students are not accepted to the programs affiliated to the Institute with horizontal transfer. After registering the same graduate program in Dokuz Eylül University from the courses that the student has taken while enrolled in another undergraduate program of the university, the applicant showing the course contents and note casting chart, the proposal of the advisor, the opinion of the department of education and the administration of the institute administration determined by board decision. The courses taken by the students who participate in the exchange programs against the universities are accepted as elective or mandatory courses.

Qualification Requirements and Regulations

2 years, 2 semesters in 1 year, 16 weeks in each semester, 120 ECTS.

Profile of the Programme

The purpose of this program is to give the student the ability to conduct independent research, interpret and analyze scientific events in a broad and deep perspective, and determine the steps necessary to reach new syntheses. In addition to academic staff training, the other aim of this program is to raise awareness and knowledgeable managerial chiefs who are equipped with knowledge and skills and who can compete both internally and internationally.

Key Learning Outcomes

Occupational Profiles of Graduates with Examples

Graduates can work in managerial chief positions in public and private sectors operating in the field of gastronomy. In addition, the relevant departments and areas of the universities have academic career-building opportunities in the positions of research assistant, lecturer, lecturer.

Access to Further Studies

Third-level programs may apply.

Course Structure Diagram with Credits

Examination Regulations, Assessment and Grading

The measurement and evaluation methods applied for each course are described in the Course Presentation Form prepared by the relevant lecturer and included in the information package. As regards exams and course grades, the relevant articles of the DEU Postgraduate Education and Training Regulations apply.
DEÜ Post-Graduate Education and Training Regulation web address: http://www.sbe.deu.edu.tr/sbe/mevzuat

Graduation Requirements

The Master's program consists of 120 ECTS in total, with related thesis (55 ECTS), specialization course (2 ECTS), Seminar (3 ECTS) and thesis study (60 ECTS). Students must have a general grade averages of at least 2.50 / 4.00 and all courses must have passed at least CB / S / TP grades.

Mode of Study (Full-Time, Part-Time, E-Learning )

Full time

Programme Director or Equivalent

Head of Department: Assoc. Dr. Turgay BUCAK
Tel: 0232 743 59 88
e-mail: turgay.bucak@deu.edu.tr