DEGREE PROGRAMMES

: Gastronomy And Culinary Arts

General Description

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

High school diploma, placement through a nation-wide Student Selection Examination.

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

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 define the service process in gastronomy, food and beverage sector, configure and be able to model and analyze.

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

There are 49 compulsory courses, 6 elective courses in the Department of Gastronomy and Culinary Arts. The percentage of the elective courses to all courses is 222/18 ECTS. Student must select 2 elective courses per semester in the fifth, sixth, seventh semesters. The courses in the programme are offered in semesters and there are no preconditions for courses. Internship and final internship are subject to the Internship Directive of the School of Applied Sciences. Internship and final internship, students work life programs, recognition and training offers the opportunity to see applications of their theoretical knowledge. High School students internship periods are typically periods of the sectors where they met. Students of the benefits afforded by this meeting; Put into practice the theoretical knowledge, skill areas, career fields they are interested in a working environment and working areas as determining the suitability to detect, in the future they want to work for those with basic skills that they are winning and developing business in the face of practicality and vision problems likely to face throughout their lives to obtain, Internship parts of the organizational relations and cooperation to get used to, ensuring effective communication of workplace employees, management and administration to provide an ability to actively To make contact with potential employers face in the future by providing students with an important job references, will make the future investment. Finally, internships, work-related experience is reassuring to employers as an indicator.
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 Course Unit Type T P L ECTS
G 1 ATA 1001 PRINCIPLES OF ATATURK AND HISTORY OF THE TURKISH REVOLUTION I REQUIRED 2 0 0 2
G 2 GMS 1003 GENERAL TOURİSM REQUIRED 3 0 0 4
G 3 GMS 1007 INTRODUCTION TO GASTRONOMI REQUIRED 3 0 0 4
G 4 GMS 1011 MARKETING PRINCIPLES IN GASTRONOMY REQUIRED 3 0 0 4
G 5 KPD 1000 CAREER PLANNING REQUIRED 1 0 0 2
G 6 TDL 1001 TURKISH LANGUAGE I REQUIRED 2 0 0 2
G 7 UBY 1003 BUSINESS ADMINISTRATION I REQUIRED 3 0 0 4
G 8 UBY 1007 COMPUTER APLICATIONS REQUIRED 3 0 0 4
G 9 YDİ 1005 FOREIGN LANGUAGE I (ENGLISH) REQUIRED 4 0 0 4
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 FOOD AND BEVERAGE MANAGEMENT REQUIRED 3 0 0 4
B 3 GMS 1004 GATRONOMY TOURISM REQUIRED 3 0 0 4
B 4 GMS 1006 HYGIENE AND SANITATION REQUIRED 3 0 0 4
B 5 TDL 1002 TURKISH LANGUAGE II REQUIRED 2 0 0 2
B 6 UBY 1004 BUSINESS ADMINISTRATION II REQUIRED 3 0 0 5
B 7 UBY 1006 FUNDAMENTALS OF LAW REQUIRED 3 0 0 5
B 8 YDİ 1004 FOREIGN LANGUAGE II (ENGLISH) REQUIRED 4 0 0 4
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 FOOD&BEVERAGE PROCESSING TEKNOLOGIES I REQUIRED 1 2 0 3
G 2 GMS 2003 CULNARY AND SERVISE MATERIAL INFORMATION REQUIRED 2 2 0 4
G 3 GMS 2007 FOREIGN LANGUAGE III REQUIRED 4 0 0 4
G 4 GMS 2009 SPICES AND COFFEE CULTURE REQUIRED 3 0 0 3
G 5 GMS 2011 BASIC CONSUMER BEHAVIORS REQUIRED 3 0 0 4
G 6 GMS 2013 ORGANIZATIONAL BEHAVIOR REQUIRED 3 0 0 5
G 7 UBY 2005 LABOUR LAW REQUIRED 3 0 0 4
G 8 UBY 2007 MANAGEMENT AND ORGANIZATION REQUIRED 3 0 0 3
G 0 - ELECTIVE COURSE ELECTIVE - - - 0
TOTAL:   30
 
4. Semester:
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
B 1 GMS 2010 FOREIGN LANGUAGE IV REQUIRED 4 0 0 4
B 2 GMS 2016 INTRODUCTION OF CULINARY ART REQUIRED 3 0 0 3
B 3 GMS 2018 NUTRITION PRINCIPLES REQUIRED 3 0 0 3
B 4 GMS 2020 MENU PLANNING REQUIRED 3 0 0 4
B 5 GMS 2024 OCCUPATIONAL HEALTH AND SAFETY REQUIRED 3 0 0 4
B 6 GMS 2026 FODD&BEVERAGE PROCESSING TECHNOLOGIES II REQUIRED 2 1 0 4
B 7 GMS 2028 ORGANIZATIONAL BEHAVIOR REQUIRED 3 0 0 5
B 8 UBY 2009 GENERAL ACCOUNTING REQUIRED 3 0 0 3
B 0 - ELECTIVE COURSE ELECTIVE - - - 0
TOTAL:   30
 
5 .Semester:
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
G 1 GMS 3001 CULNARY MANAGEMENT REQUIRED 3 0 0 3
G 2 GMS 3009 FOOD&DRINK COST ACCOUNTING REQUIRED 3 0 0 3
G 3 GMS 3031 FOOD CHEMISTRY REQUIRED 3 0 0 3
G 4 GMS 3045 CULINARY APPLICATIONS I REQUIRED 2 2 0 5
G 5 GMS 3047 BASIC COOKING TECHNIQUES REQUIRED 2 2 0 5
G 6 GMS 3049 INTERNSHIP I SUMMER TRAINING 0 0 0 5
G 0 - ELECTIVE COURSE ELECTIVE - - - 6
TOTAL:   30
 
5 .Semester: Elective Course
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
G 1 GMS 3011 BEVERAGE TECNOLOGY ELECTIVE 3 0 0 3
G 2 GMS 3013 BAR AND SERVICE ELECTIVE 3 0 0 3
G 3 GMS 3015 SPICES AND COFFEE CULTURE ELECTIVE 3 0 0 3
G 4 GMS 3021 BUSINESS ENGLISH I ELECTIVE 3 0 0 3
G 5 GMS 3039 BREAD AND BAKERY TECHNOLOGY ELECTIVE 3 0 0 3
G 6 GMS 3041 STAND CONCEPT ELECTIVE 3 0 0 3
G 7 GMS 3043 PROTOCOL AND ETIQUETTE ELECTIVE 3 0 0 3
G 8 İHD 1001 HUMAN RIGHTS ELECTIVE 2 0 0 4
G 9 UBY 3001 COMMUNICATION ELECTIVE 3 0 0 3
G 10 UBY 3005 FRANCH -I ELECTIVE 3 0 0 3
G 11 UBY 3007 GERMAN -I ELECTIVE 3 0 0 3
G 12 UBY 3009 RUSIAN -I ELECTIVE 3 0 0 3
 
6. Semester:
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
B 1 GMS 3034 WORLD CULINARY REQUIRED 3 0 0 5
B 2 GMS 3036 FOOD AND BEVERAGE SERVICES AUTOMATION SYSTEMS REQUIRED 2 2 0 5
B 3 GMS 3064 CAKE AND CHOCOLATE INDUSTRY REQUIRED 2 2 0 4
B 4 GMS 3066 CULINARY APPLICATIONS II REQUIRED 2 2 0 5
B 5 GMS 3068 INTERSHIP II SUMMER TRAINING 0 0 0 5
B 0 - ELECTIVE COURSE ELECTIVE - - - 6
TOTAL:   30
 
6 .Semester: Elective Course
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
B 1 GMS 3040 COLD CULINARY ELECTIVE 3 0 0 3
B 2 GMS 3044 WINE SCIENCE ELECTIVE 3 0 0 3
B 3 GMS 3048 BUSINESS ENGLISH II ELECTIVE 3 0 0 3
B 4 GMS 3050 MOLECULAR GASTRONOMY ELECTIVE 3 0 0 3
B 5 GMS 3052 GASTRONOMY SENSITIVE ANALYSIS ELECTIVE 3 0 0 3
B 6 GMS 3058 CULINARY TREND APPLICATIONS ELECTIVE 1 2 0 3
B 7 GMS 3062 BASIC ART KNOWLEDGE ELECTIVE 3 0 0 3
B 8 UBY 1010 STATISTICS ELECTIVE 3 0 0 4
B 9 UBY 3004 FRENCH II ELECTIVE 3 0 0 3
B 10 UBY 3006 GERMAN II ELECTIVE 3 0 0 3
B 11 UBY 3008 RUSSAIN II ELECTIVE 3 0 0 3
 
7 .Semester:
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
G 1 GMS 4041 FOOD SAFETY AND LAW REQUIRED 3 0 0 5
G 2 GMS 4065 BASIC PHOTOGRAPHY REQUIRED 2 2 0 5
G 3 GMS 4067 CULINARY APPLICATIONS III REQUIRED 2 2 0 5
G 4 GMS 4069 TURKISH CUISINE REQUIRED 2 2 0 5
G 5 UBY 4008 HUMAN RESOURCES MANAGEMENT REQUIRED 3 0 0 4
G 0 - ELECTIVE COURSE ELECTIVE - - - 6
TOTAL:   30
 
7 .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 GMS 4045 SLOW FOOD MOVEMENT ELECTIVE 3 0 0 3
G 3 GMS 4047 NEW TRENDS OF FOOD SECTOR ELECTIVE 3 0 0 3
G 4 GMS 4049 COLD AND HOT SAUCES ELECTIVE 3 0 0 3
G 5 GMS 4051 VEGETARIAN CUISINE ELECTIVE 3 0 0 3
G 6 GMS 4053 BANQUET MANAGEMENT ELECTIVE 3 0 0 3
G 7 GMS 4055 BUSINESS ENGLISH III ELECTIVE 3 0 0 3
G 8 GMS 4057 FOOD BEVERAGE IN SUPPLY MANAGEMENT ELECTIVE 3 0 0 3
G 9 UBY 4001 FRENCH III ELECTIVE 3 0 0 3
G 10 UBY 4003 GERMAN III ELECTIVE 3 0 0 3
G 11 UBY 4005 RUSSIAN III ELECTIVE 3 0 0 3
G 12 UBY 4007 BUSINESS ETHICS ELECTIVE 3 0 0 3
 
8. Semester:
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
B 1 GMS 4038 FINAL INTERNSHIP REQUIRED 4 0 0 7
B 2 GMS 4040 FOOD STYLIST AND PHOTOGRAPHY REQUIRED 3 0 0 5
B 3 GMS 4042 LOCAL CUISINE REQUIRED 2 2 0 5
B 4 GMS 4044 GASTRONOMIC WRITING REQUIRED 3 0 0 3
B 5 GMS 4046 MEAL ORNAMENT ART REQUIRED 3 0 0 5
B 6 UBY 3012 RESEARCH METHODS REQUIRED 3 0 0 5
B 0 - ELECTIVE COURSE ELECTIVE - - - 0
TOTAL:   30
 
 
FLEXIBLE ELECTIVE COURSE ACCORDING TO ECTS
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
H 1 ERA 3501 HYGIENE AND SANITATION ELECTIVE 3 0 0 3
H 2 ERA 3502 SUPPLY CHAIN MANAGEMENT ELECTIVE 3 0 0 4
H 3 ERA 3503 SUSTAINABLE TOURISM ELECTIVE 3 0 0 3
H 4 ERA 3504 TURKISH CUSINE ELECTIVE 0 0 3 5
H 5 ERA 3505 NUTRITION PRINCIPLES ELECTIVE 3 0 0 3
H 6 ERA 3506 INTERNATIONAL MARKETING ELECTIVE 3 0 0 3
H 7 ERA 3507 E-COMMERCE ELECTIVE 3 0 0 4
H 8 ERA 3508 BUSINESS ETHICS ELECTIVE 3 0 0 3
H 9 ERA 3509 BUSINESS COMMUNICATION ELECTIVE 3 0 0 5
H 10 ERA 3510 INNOVATION MANAGEMENT ELECTIVE 3 0 0 6
H 11 ERA 3511 ENTREPRENEURSHIP ELECTIVE 3 0 0 6
H 12 ERA 3512 DESTINATION MARKETING ELECTIVE 3 0 0 6
H 13 ERA 3513 FINANCIAL MANAGEMENT ELECTIVE 3 0 0 6
H 14 ERA 3514 PROJECT MANAGEMENT ELECTIVE 3 0 0 5
H 15 ERA 3515 INVESTMENT ANALYSİS ELECTIVE 3 0 0 5
H 16 ERA 3516 ACCOUNTİNG FOR DECİSİON MAKİNG ELECTIVE 3 0 0 5
H 17 ERA 3517 FİNANCİAL LİTERACY ELECTIVE 3 0 0 5
 

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