DEGREE PROGRAMMES

History

In 12 November 2015 General Board of Higher Education decided liquidation of the vocational school and replaced it with the School of Applied Sciences. Gastronomy And Culinary Arts is one of the programme among three in the high school.

Qualification Awarded

Gastronomy And Culinary Arts, Bachelor s degree

Level of Qualification

First Cycle (Bachelor's Degree)

Specific Admission Requirements

Students are selected by High school diploma, placement through a nation-wide Student Selection Examination verbal (Sözel) conducted by Student Selection and Placement Center.

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 bachelors 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 Bachelors Degree Programmes is applied. The quotas reserved by the University is stated to the Direction of OSYM and they are published and announced in the Guide of Vertical Transfer prepared by OSYM. Placement procedures are realized in a centralized way by the OSYM according to the results of the Vertical Transfer Examination.

Qualification Requirements and Regulations

The student must complete 4 years of study acquiring 240 (ECTS) credits. This degree is awarded to students who have successfully completed all theoretical courses, applied courses in the curriculum, 120 working days of practical training and final internship. According to the Article 33 of Regulation of Dokuz Eylul University on education and examination in Associate's and Bachelor's Degrees, the student should have a minimum Cumulative Grade Point Average of 2.00 on a 4.00 scale and also have got no failing grades in order to complete the education successfully and attain a diploma.

Profile of the Programme

The purpose of Gastronomy and Culinary Arts program is to train manager condidates who has the basic craft knowledge in all areas of gastronomy science at an international level,
who can follow global developments during his/her personel growth
whose management skills has grown
who has an analytical approach with the ability in problem solving
who can think strategically and who is creative
who observes ethic and scientific rules priorly
who can make and argue ideas on variable subjects about food and beverage sector
who can communicate effectively
whos social perception has developed and apprehends the roles and power of his/her partners
who can reflect the critical value of integration of gastronomy and tourism intellectually and actually
who has adopted continuous development
who can benefit from the developments of gastronomy technologies by studying them from the point of both business and consumer in food and beverage sector
who can learn and use the related foreign language globally in his/her educational and professional career
who knows legal procedure and practice in food and beverage sector s labor market
who adopts lifelong learning
who can work individually or in a group
who will be able to add values to food and beverage sector and international gastronomy market
who are capable of adopting and learning Turkish cuisine and then introducing it to global gastronomy market

Key Learning Outcomes

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

Examination Regulations, Assessment and Grading

Evaluation methods for every course are defined in the course syllabus form prepared by the relevant teaching staff and provided in the Information Package. The related articles of the Regulation of Dokuz Eylul University on Education and Examination in Associate s and Bachelor s Degrees and Implementation Fundamentals of Education and Examination in Seferihisar Fevziye Hepkon School Of Applied Sciences are implemented for examinations and course pass marks.

Graduation Requirements

The student must complete 4 years of study acquiring 240 (ECTS) credits. This degree is awarded to students who have successfully completed all theoretical courses, applied courses in the curriculum,120 working days of intership and final internship. According to the Article 33 of Regulation of Dokuz Eylul University on education and examination in Associate's and Bachelor's Degrees, the student should have a minimum Cumulative Grade Point Average of 2.00 on a 4.00 scale and also have got no failing grades in order to complete the education successfully and attain a diploma. Also, students must meet GPA 1.80 to take a lesson from next year.

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

Full-time

Programme Director or Equivalent

Assoc. Prof. Yılmaz AKGÜNDÜZ
Tel: (232) 743 51 10 / 14115
E-mail : yilmaz.akgunduz@deu.edu.tr