DEGREE PROGRAMMES

: Gastronomy and Culinary Arts

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.

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 Türkiye, 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-Türkiye. 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

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:
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 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 YDÄ° 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 YDÄ° 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 2071 GERMAN I ELECTIVE 3 0 0 5
G 5 SEC 2073 GASTRONOMY TOURISM ELECTIVE 3 0 0 5
G 6 SEC 2075 SERVICE QUALITY MANAGEMENT ELECTIVE 3 0 0 5
G 7 SEC 2095 FUNCTIONAL NUTRITION ELECTIVE 3 0 0 6
 
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 TOURÄ°SM 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 ENGLÄ°SH 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 2050 INNOVATION AND ENTREPRENEURSHIP ELECTIVE 3 0 0 5
B 5 SEC 2052 SUSTAINABLE AGRICULTURE ELECTIVE 3 0 0 5
B 6 SEC 2054 RESEARCH METHODS ELECTIVE 3 0 0 5
B 7 SEC 2056 ZERO WASTE KITCHEN 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 ENGLÄ°SH 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 3053 SPICE AND COFFEE CULTURE ELECTIVE 3 0 0 5
G 5 SEC 3055 EVENT MANAGEMENT ELECTIVE 3 0 0 5
G 6 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 ENGLÄ°SH 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 3058 FOOD & MYTHOLOGY ELECTIVE 3 0 0 5
B 5 SEC 3060 DIGITAL MEDIA MANAGEMENT ELECTIVE 3 0 0 5
B 6 SEC 3062 BAKERY ELECTIVE 2 2 0 5
B 7 SEC 3064 INDUSTRIAL KITCHEN AND CATERING ELECTIVE 3 0 0 5
B 8 SEC 3066 SUSTAINABLE FOOD MANAGEMENT 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 Ä°HD 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 4057 MIXOLOGY ELECTIVE 3 0 0 5
G 6 SEC 4059 CONSUMER BEHAVIOUR ELECTIVE 3 0 0 5
G 7 SEC 4061 WINE CULTURE ELECTIVE 3 0 0 6
G 8 SEC 4063 R&D KITCHEN APPLICATIONS ELECTIVE 2 1 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 4054 CHOCOLATE PRODUCTION ELECTIVE 2 1 0 5
B 5 SEC 4056 THE ART OF FOOD ORNAMENTATION ELECTIVE 2 1 0 5
B 6 SEC 4058 MOLECULAR GASTRONOMY ELECTIVE 3 0 0 5
B 7 SEC 4060 AEGEAN CUISINE ELECTIVE 2 1 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/Ä°ZMÄ°R
TURKEY
Telephone: +90 232-301 69 01
Fax: +90 232-301 69 03

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