DEGREE PROGRAMMES

: Gastronomy and Culinary Arts

General Description

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

1   To be able to determine learning needs related to gastronomy and food and beverage industry and to develop positive attitude towards lifelong learning.
2   To have advanced field knowledge that will enable them to approach the institutions and principles related to the gastronomy and food and beverage sector with a critical understanding.
3   Being able to use the language skills, information and communication technologies required by the gastronomy and food and beverage industry.
4   To be able to manage current and professional projects of gastronomy and food and beverage industry.
5   Having theoretical and practical knowledge in the field of gastronomy.
6   To be able to recognize and analyze the service processes in gastronomy and food and beverage sector.

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

Gastronomy and Culinary Arts Master's program is compulsory and elective courses and students who have successfully completed the courses in two semesters are obliged to carry out their thesis and succeed in their last years. No internship available. In the first semester courses, theoretical weighted introduction and principles about the field are given. The second period is about analysis, interpretation and research.
T: Theoretical P: Practice L: Laboratory
B: Spring Semester G: Fall Semester H: Full Year
1 .Semester:
Semester No Course Unit Code Course Unit Title Type of Course T P L ECTS
G 1 GMS 5001 GASTRONOMY SCIENCE COMPULSORY 3 0 0 6
G 2 GMS 5005 FOOD AND BEVERAGE MANAGEMENT COMPULSORY 3 0 0 6
G 3 GMS 5003 NUTRITION SCIENCE AND HEALTH COMPULSORY 3 0 0 6
G 0 - ELECTIVE COURSE ELECTIVE - - - 12
TOTAL:   30
 
1 .Semester Elective:
Semester No Course Unit Code Course Unit Title Type of Course T P L ECTS
G 1 GMS 5007 TURKISH AND INTERNATIONAL CUISINES ELECTIVE 3 0 0 6
G 2 GMS 5013 INTERNATIONAL AND NATIONAL FOOD LEGISLATION ELECTIVE 3 0 0 6
G 3 GMS 5011 COST ANALYSIS IN FOOD AND BEVERAGE ENTERPRISES ELECTIVE 3 0 0 6
G 4 GMS 5009 MENU PLANNING ELECTIVE 3 0 0 6
 
2 .Semester:
Semester No Course Unit Code Course Unit Title Type of Course T P L ECTS
B 1 SBE 5000 TECHNIQUES OF SCIENTIFIC RESEARCH AND PUBLICATION ETHICS COMPULSORY 3 0 0 5
B 2 GMS 5016 CULINARY AND SERVICE MANAGEMENT COMPULSORY 3 0 0 5
B 3 GMS 5096 SEMINARY COMPULSORY 0 2 0 2
B 4 GMS 5002 FOOD SAFETY AND SANITATION COMPULSORY 3 0 0 5
B 5 GMS 5098 FIELD STUDY COMPULSORY 2 0 0 3
B 0 - ELECTIVE COURSE ELECTIVE - - - 10
TOTAL:   30
 
2 .Semester Elective:
Semester No Course Unit Code Course Unit Title Type of Course T P L ECTS
B 1 GMS 5006 GASTRONOMY AND TOURISM ELECTIVE 3 0 0 5
B 2 GMS 5014 CULINARY TECHNIQUES AND APPLICATIONS ELECTIVE 3 0 0 5
B 3 GMS 5012 GASTRONOMY AND CURRENT DEVELOPMENTS ELECTIVE 3 0 0 5
B 4 GMS 5010 GASTRONOMIC SENSORY ANALYSIS ELECTIVE 3 0 0 5
 
3.Semester:
Semester No Course Unit Code Course Unit Title Type of Course T P L ECTS
G 1 GMS 5099 THESIS COMPULSORY 0 1 0 30
TOTAL:   30
 
4.Semester:
Semester No Course Unit Code Course Unit Title Type of Course T P L ECTS
B 1 GMS 5099 THESIS COMPULSORY 0 1 0 30
TOTAL:   30
 

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