Dokuz Eylül University Information Package / Courses Catalog

General Description

History

Gastronomy and Culinary Arts Department, founded in 2015 within the framework of Dokuz Eylül University Reha Midilli Foça Tourism Faculty, started education activities in 2018. Our faculty moved to Dokuz Eylül University Tınaztepe Campus on 22.10.2020. It continues its educational activities under the name of Dokuz Eylül University Faculty of Tourism.

Qualification Awarded

Gastronomy and Culinary Arts, Bachelor s Degree (B.A.)

Level of Qualification

First Cycle (Bachelor's Degree)

Specific Admission Requirements

High school diploma, placement through a nation-wide Student Selection Examination (OSYM),

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

Specific Arrangements for Recognition of Prior Learning (Formal, Non-Formal and Informal)
Students Arriving by Lateral Transfer
For students who would like to come to Dokuz Eylul University by lateral transfer from the higher education institutions abroad and from Turkey, the evaluation conditions determined by the University Senate and the Regulations about the Credit Transfer and Double Major, Minor Transfer among the Graduate and Undergraduate Programs of the Higher Education Institutions are applied. The number of students to be accepted in the framework of lateral transfer is announced by Council of Higher Education-Turkey. The evaluation is made by the commissions set up at relevant faculties and schools, then the decisions are made and announced by the relevant commissions.
Students arriving by the Vertical Transfer
Vertical transfer of the students graduated from vocational schools and willing to continue to the bachelor s degree programmes in the same field (as continuation of the previous education), the Regulation about the Continuation of Graduates from Vocational Schools and from Associate Degree Programmes of Open Education to Bachelor s Degree Programmes is applied.
The quotas reserved by the University is stated to the Direction of ÖSYM and they are published and announced in the Guide of Vertical Transfer prepared by ÖSYM. Placement procedures are realized in a centralized way by the ÖSYM according to the results of the Vertical Transfer Examination.

Qualification Requirements and Regulations

4 Years (excluding one year of elective English Preparatory School), 2 semesters per year, 16 weeks per semester, 240 ECTS in total

Profile of the Programme

Department of Gastronomy and Culinary Arts aims to educate expert personnel and managers who are equipped with theoretical knowledge and skills that they can serve in the field of gastronomy and culinary arts, and who are inclined to teamwork and independent workouts ,and who could take responsibility and communicate efficiently, and who have the ability of solving problems related to his field of study, and who are aware of rule of conduct, social responsibility and lifelong learning. One year English preparatory education can be provided in the direction of students' request. The teaching-learning language is 100% Turkish, and the lecture plan of the department includes lessons on gastronomy, courses on economics and management, and foreign language courses in German, Russian and French.The students are responsible for taking the elective foreign language until their graduation. Additionally, students are provided 60 work-day internship in order to increase their vocational experience.

Key Learning Outcomes

1	To identify learning needs related to gastronomy, food and beverage sector and to develop a positive attitude towards lifelong learning.
2	To have advanced knowledge that will provide critical insights approach of theories and principles relating to the gastronomy, food and beverage sector.
3	To interpret the data, identify problems, analyze, develop solutions based on research and evidence to use of learning advanced knowledge and skills about gastronomy, food and beverage sector.
4	To use of gastronomy, food and beverage sector that require language skills, information and communication technologies.
5	To manage of complexs, current and professional projects about gastronomy, food and beverage sector and to take the decide responsibility to solve the operational problems.
6	To be able to communicate effectively, to work in teams and independently.
7	To define the service process in gastronomy, food and beverage sector, configure and be able to model and analyze.
8	To create views and discuss on various issues related to gastronomy, food and beverage sectors and to solve the problems faced, to communicate with colleagues and to do so in at east two foreign languages.
9	Monitoring and interpretation to national and international current development and change about gastronomy, food and beverage sector.
10	To organize projects and activities for the social environment with social responsibility and ethics, and to apply them.
11	To use a second foreign language at the intermediate level.
12	To have analytical and holistic perspective, to think critically and strategically.

Occupational Profiles of Graduates with Examples

The graduates of Gastronomy and Culinary Arts program can work priorly in accommodation business and independent food and beverage business. They can also work in food and beverage departments in airports, in cruise ships, in catering business and in all public or private sectors which serve food and beverage.

Access to Further Studies

May apply to second cycle programmes.

Course Structure Diagram with Credits

Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
In the Gastronomy and Culinary Arts Undergraduate program, there are two different course categories (240 ECTS in total) in order to provide international standards. Compulsory Courses (70%): These are the fundamental courses of the profession which aim to develop skills by the basic courses in the Gastronomy and Culinary Arts Bachelor's Degree Program and supporting courses in the field of Business Administration. Elective Courses (30%): It consists of lectures and second foreign language lessons that enable students to concentrate on their own interests, to diversify their personal development and career opportunities and to enrich their intellectual knowledge. The education language is Turkish, and English preparatory education is offered on request. German, Russian and French are included in teaching plan as an elective foreign language. In addition, our students have to do 60 business days internship to increase their professional experience.
T: Theoretical P: Practice L: Laboratory B: Spring Semester G: Fall Semester H: Full Year
1 .Semester:
G	1	ATA 1001	PRINCIPLES OF ATATURK AND HISTORY OF THE TURKISH REVOLUTION I	REQUIRED	2	0	0	2
G	2	GMS 1001	INTRODUCTION TO ECONOMICS	REQUIRED	3	0	0	3
G	3	GMS 1003	BUSINESS MANAGEMENT	REQUIRED	3	0	0	4
G	4	GMS 1007	BUSINESS MATHEMATICS	REQUIRED	3	0	0	4
G	5	GMS 1009	INTRODUCTION TO GASTRONOMY	REQUIRED	3	0	0	4
G	6	GMS 1105	KITCHEN AND SERVICE MATERIALS	REQUIRED	3	0	0	3
G	7	KPD 1000	CAREER PLANNING	REQUIRED	1	0	0	2
G	8	TDL 1001	TURKISH LANGUAGE I	REQUIRED	2	0	0	2
G	9	YDİ 1011	FOREIGN LANGUAGE I (ENGLISH)	REQUIRED	6	0	0	6
G	0	-	ELECTIVE COURSE	ELECTIVE	-	-	-	0
TOTAL:								30

2. Semester:
Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
B	1	ATA 1002	PRINCIPLES OF ATATURK AND HISTORY OF THE TURKISH REVOLUTION II	REQUIRED	2	0	0	2
B	2	GMS 1002	FUNDAMENTALS OF LAW	REQUIRED	3	0	0	4
B	3	GMS 1004	FOOD AND BEVERAGE SERVICES MANAGEMENT	REQUIRED	3	0	0	3
B	4	GMS 1006	INTRODUCTION TO TOURISM	REQUIRED	3	0	0	4
B	5	GMS 1008	PRINCIPLES OF NUTRITION	REQUIRED	3	0	0	4
B	6	GMS 1010	GENERAL COMMUNICATION	REQUIRED	3	0	0	5
B	7	TDL 1002	TURKISH LANGUAGE II	REQUIRED	2	0	0	2
B	8	YDİ 1010	FOREIGN LANGUAGE II (ENGLISH)	REQUIRED	6	0	0	6
B	0	-	ELECTIVE COURSE	ELECTIVE	-	-	-	0
TOTAL:								30

3 .Semester:
Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
G	1	GMS 2001	PROFESSIONAL ENGLISH I	REQUIRED	3	0	0	4
G	2	GMS 2003	SANITATION AND HYGIENE	REQUIRED	3	0	0	3
G	3	GMS 2005	FOOD PREPARATION AND COOKING I	REQUIRED	2	2	0	4
G	4	GMS 2007	FOOD CHEMISTRY	REQUIRED	3	0	0	3
G	5	GMS 2009	GENERAL ACCOUNTING	REQUIRED	3	0	0	3
G	6	GMS 2011	OCCUPATIONAL HEALTH AND SAFETY	REQUIRED	3	0	0	3
G	0	-	ELECTIVE COURSE	ELECTIVE	-	-	-	10
TOTAL:								30

3 .Semester: Elective Course
Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
G	1	GÇD 1000	VOLUNTEERISM STUDIES	ELECTIVE	1	2	0	4
G	2	SEC 2035	ENGLISH I	ELECTIVE	3	0	0	5
G	3	SEC 2039	FRENCH I	ELECTIVE	3	0	0	5
G	4	SEC 2041	RUSSIAN I	ELECTIVE	3	0	0	5
G	5	SEC 2071	GERMAN I	ELECTIVE	3	0	0	5
G	6	SEC 2073	GASTRONOMY TOURISM	ELECTIVE	3	0	0	5
G	7	SEC 2075	SERVICE QUALITY MANAGEMENT	ELECTIVE	3	0	0	5

4. Semester:
Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
B	1	GMS 2006	FOOD & BEVERAGE COST ANALYSIS	REQUIRED	3	0	0	3
B	2	GMS 2008	MENU PLANNING	REQUIRED	3	0	0	3
B	3	GMS 2010	TOURİSM ECONOMICS	REQUIRED	3	0	0	3
B	4	GMS 2012	FOOD PREPARATION AND COOKING II	REQUIRED	2	2	0	3
B	5	GMS 2014	PROFESSIONAL ENGLISH II	REQUIRED	3	0	0	3
B	6	ZGS 2014	INTERNSHIP I	REQUIRED	0	0	0	5
B	0	-	ELECTIVE COURSE	ELECTIVE	-	-	-	10
TOTAL:								30

4 .Semester: Elective Course
Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
B	1	SEC 2036	ENGLİSH II	ELECTIVE	3	0	0	5
B	2	SEC 2038	GERMAN II	ELECTIVE	3	0	0	5
B	3	SEC 2040	FRENCH II	ELECTIVE	3	0	0	5
B	4	SEC 2042	RUSSİAN II	ELECTIVE	3	0	0	5
B	5	SEC 2050	INNOVATION AND ENTREPRENEURSHIP	ELECTIVE	3	0	0	5
B	6	SEC 2052	SUSTAINABLE AGRICULTURE	ELECTIVE	3	0	0	5

5 .Semester:
Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
G	1	GMS 3001	GASTRONOMY AND MARKETING	REQUIRED	3	0	0	3
G	2	GMS 3003	SERVICE AND PRESENTATION TECHNIQUES	REQUIRED	2	1	0	3
G	3	GMS 3007	KITCHEN DESIGN	REQUIRED	3	0	0	3
G	4	GMS 3011	TURKISH CUISINE	REQUIRED	2	2	0	3
G	5	GMS 3013	FOOD PREPARATION AND COOKING III	REQUIRED	2	2	0	3
G	0	-	ELECTIVE COURSE	ELECTIVE	-	-	-	15
TOTAL:								30

5 .Semester: Elective Course
Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
G	1	SEC 3035	ENGLİSH III	ELECTIVE	3	0	0	5
G	2	SEC 3037	GERMAN III	ELECTIVE	3	0	0	5
G	3	SEC 3039	FRENCH III	ELECTIVE	3	0	0	5
G	4	SEC 3041	RUSSIAN III	ELECTIVE	3	0	0	5
G	5	SEC 3053	SPICE AND COFFEE CULTURE	ELECTIVE	3	0	0	5
G	6	SEC 3055	EVENT MANAGEMENT	ELECTIVE	3	0	0	5
G	7	SEC 3057	BREAD PRODUCTION	ELECTIVE	2	1	0	5

6. Semester:
Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
B	1	GMS 3010	FOOD PREPARATION AND COOKING IV	REQUIRED	2	2	0	3
B	2	GMS 3012	FOOD SAFETY MANAGEMENT SYSTEMS AND FOOD LEGISLATION	REQUIRED	2	0	0	2
B	3	GMS 3016	FOOD & BEVERAGE AUTOMATION SYSTEMS	REQUIRED	3	0	0	5
B	4	ZGS 3012	INTERNSHIP II	REQUIRED	0	0	0	5
B	0	-	ELECTIVE COURSE	ELECTIVE	-	-	-	15
TOTAL:								30

6 .Semester: Elective Course
Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
B	1	SEC 3036	ENGLİSH IV	ELECTIVE	3	0	0	5
B	2	SEC 3038	GERMAN IV	ELECTIVE	3	0	0	5
B	3	SEC 3040	FRENCH IV	ELECTIVE	3	0	0	5
B	4	SEC 3042	RUSSIAN IV	ELECTIVE	3	0	0	5
B	5	SEC 3058	FOOD & MYTHOLOGY	ELECTIVE	3	0	0	5
B	6	SEC 3060	DIGITAL MEDIA MANAGEMENT	ELECTIVE	3	0	0	5
B	7	SEC 3062	BAKERY	ELECTIVE	2	2	0	5
B	8	SEC 3064	INDUSTRIAL KITCHEN AND CATERING	ELECTIVE	3	0	0	5

7 .Semester:
Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
G	1	GMS 4003	HUMAN RESOURCES MANAGEMENT	REQUIRED	3	0	0	3
G	2	GMS 4007	GASTRONOMY TRENDS	REQUIRED	3	0	0	3
G	3	GMS 4009	BANQUET MANAGEMENT	REQUIRED	3	0	0	3
G	4	GMS 4011	INTERNATIONAL CUISINES I	REQUIRED	2	2	0	3
G	5	GMS 4013	RESTAURANT AND BAR MANAGEMENT	REQUIRED	3	0	0	3
G	0	-	ELECTIVE COURSE	ELECTIVE	-	-	-	15
TOTAL:								30

7 .Semester: Elective Course
Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
G	1	İHD 1001	HUMAN RIGHTS	ELECTIVE	2	0	0	4
G	2	SEC 4035	ENGLISH V	ELECTIVE	3	0	0	5
G	3	SEC 4037	GERMAN V	ELECTIVE	3	0	0	5
G	4	SEC 4039	FRENCH V	ELECTIVE	3	0	0	5
G	5	SEC 4041	RUSSIAN V	ELECTIVE	3	0	0	5
G	6	SEC 4057	MIXOLOGY	ELECTIVE	3	0	0	5
G	7	SEC 4059	CONSUMER BEHAVIOUR	ELECTIVE	3	0	0	5
G	8	SEC 4061	WINE CULTURE	ELECTIVE	3	0	0	6

8. Semester:
Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
B	1	GMS 4004	CUSTOMER RELATIONSHIP MANAGEMENT	REQUIRED	3	0	0	3
B	2	GMS 4006	ORGANISATIONAL BEHAVIOUR	REQUIRED	3	0	0	3
B	3	GMS 4008	FOOD TASTING TECHNIQUES	REQUIRED	3	0	0	3
B	4	GMS 4012	INTERNATIONAL CUISINES II	REQUIRED	2	2	0	3
B	5	GMS 4014	GRADUATION PROJECT	REQUIRED	3	0	0	3
B	0	-	ELECTIVE COURSE	ELECTIVE	-	-	-	15
TOTAL:								30

8 .Semester: Elective Course
Semester	No	Course Unit Code	Course Unit Title	Course Unit Type	T	P	L	ECTS
B	1	SEC 4036	ENGLISH VI	ELECTIVE	3	0	0	5
B	2	SEC 4038	GERMAN VI	ELECTIVE	3	0	0	5
B	3	SEC 4040	FRENCH VI	ELECTIVE	3	0	0	5
B	4	SEC 4042	RUSSIAN VI	ELECTIVE	3	0	0	5
B	5	SEC 4054	CHOCOLATE PRODUCTION	ELECTIVE	2	1	0	5
B	6	SEC 4056	THE ART OF FOOD ORNAMENTATION	ELECTIVE	2	1	0	5
B	7	SEC 4058	MOLECULAR GASTRONOMY	ELECTIVE	3	0	0	5

Examination Regulations, Assessment and Grading

Detailed assessment methods for every course are explained in syllabi prepared by the relevant teaching staff and provided in the DEU Courses Catalog Information Package. The regulations for examination and grading are arranged in the DEU Reha Midilli Foca Faculty of Tourism Educational and Examinational Regulations. For each course students are assessed by the letter grade system. The lowest grade to be successful in a credit course is DD.

Graduation Requirements

Students must complete 4 years of study acquiring 240 ECTS credits. The degree is awarded to students who have successfully completed all courses in the curriculum, 60 working days of practical training period and have minimum Cumulative Grade Point Average (CGPA) of 2.00 / 4.00.

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

Full-time

Programme Director or Equivalent

Head of Department
Prof. Dr. Hülya KURGUN
Faculty of Tourism
Dokuz Eylul University
Kuruçeşme, 205/60 Sokak No:1 Tınaztepe
Buca/İZMİR
TURKEY
Telephone: +90 232-301 69 01
Fax: +90 232-301 69 03

E-mail: hulya.kurgun@deu.edu.tr

DEGREE PROGRAMMES