Dokuz Eylül University Information Package / Courses Catalog

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 Türkiye 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

First Cycle Degree in the same or in related disciplines, Transcript, Acceptable score on ALES (Academic Personnel and Graduate Education Entrance Exam) or Equivalent GRE, GMAT score. Acceptable score on Language Proficiency Tests. Acceptable weighted score based on the first cycle cumulative grade point average (GPA) and ALES score. The exceptions to the requirements of ALES and Foreign Language Proficiency scores is announced by the Graduate School. However, ALES requirement is waived for the admissions to the second cycle graduate programs offered by the Conservatory and the departments of Fine Arts Faculty, where students are admitted only by the Artistic Aptitude Test as well as for the graduates of doctorate /arts proficiency/medical residency/ dental residency/ veterinary residency/ pharmaceutical residency programs. Final admission is based on the evaluation of the related academic unit committee. International student admission requirements are decided by the Graduate School Executive Committee.

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

Semester	No	Course Unit Code	Course Unit Title	Type of Course	T	P	L	ECTS
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:
G	1	SBE 5000	TECHNIQUES OF SCIENTIFIC RESEARCH AND PUBLICATION ETHICS	COMPULSORY	3	0	0	5
G	2	GMS 5017	FOOD AND BEVERAGE MANAGEMENT	COMPULSORY	3	0	0	7
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 5009	MENU PLANNING	ELECTIVE	3	0	0	6
G	3	GMS 5015	GASTRONOMY SCIENCE	ELECTIVE	3	0	0	6
G	4	GMS 5013	INTERNATIONAL AND NATIONAL FOOD LEGISLATION	ELECTIVE	3	0	0	6
G	5	GMS 5011	COST ANALYSIS IN FOOD AND BEVERAGE ENTERPRISES	ELECTIVE	3	0	0	6

2 .Semester:
Semester	No	Course Unit Code	Course Unit Title	Type of Course	T	P	L	ECTS
B	1	GMS 5002	FOOD SAFETY AND SANITATION	COMPULSORY	3	0	0	5
B	2	GMS 5098	FIELD STUDY	COMPULSORY	2	0	0	3
B	3	GMS 5018	SUSTAINABLE FOOD MANAGEMENT	COMPULSORY	3	0	0	5
B	4	GMS 5016	CULINARY AND SERVICE MANAGEMENT	COMPULSORY	3	0	0	5
B	5	GMS 5096	SEMINARY	COMPULSORY	0	2	0	2
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 5010	GASTRONOMIC SENSORY ANALYSIS	ELECTIVE	3	0	0	5
B	3	GMS 5020	GASTRONOMY AND CULTURE	ELECTIVE	3	0	0	5
B	4	GMS 5014	CULINARY TECHNIQUES AND APPLICATIONS	ELECTIVE	3	0	0	5
B	5	GMS 5012	GASTRONOMY AND CURRENT DEVELOPMENTS	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

DEGREE PROGRAMMES