Degree to be achieved

 Graduates who successfully complete the program are awarded a bachelor's degree in their field

Admission and Registration Requirements

In order for students to enroll in the department, they must be successful in the exams within the scope of the Student Selection and Placement System (ÖSYS) conducted by the Measurement, Selection and Placement Center (ÖSYM).

Program Teaching Objectives (PTO) of the Department of Gastronomy and Culinary Arts

PTO1

To train graduates who have scientific and ethical values throughout their professional life, who can use communication skills effectively, and who have the competence to take part in related organizations in the field of gastronomy.

PTO2

To train individuals who have theoretical knowledge and application skills in the field of gastronomy, who know and make national and international cuisine, who are compatible with teamwork.

PTO3

 To train creative gastronomy professionals who can read the sector and society, have developed leadership skills and entrepreneurial spirit, speak at least one language with the proficiency required by the profession, follow information and technology closely, manage food and beverage services

PTO4

To ensure that students have knowledge about culture, art and nutrition related to their field.

PTO5

To train individuals who know and apply the legislation on food, hygiene and occupational safety related to the field.

Gastronomy and Culinary Arts Department Program Learning Outcomes

1

Learns the concepts and theoretical knowledge in the field of Tourism, Gastronomy and Culinary Arts and analyzes, interprets and transfers this information to the relevant people in order to solve problems.

2

Follows current gastronomy individually, researches scientifically and produces new ideas and solutions.

3

Knows and applies couver design, food and beverage preparation, presentation and service techniques.

4

Knows hygiene and sanitation rules and food contamination / spoilage and uses this knowledge for personal hygiene and prevention of food diseases.

5

 To be able to work in a team, to take responsibility, to have leadership qualities and to be able to communicate with experts in other fields and people with different cultures.

6

 Students will have knowledge and skills about basic cooking, kitchen practices, and visual presentation techniques.

7

Has knowledge about local, national and international cuisine and makes food recipes.

8

Knows and applies occupational health, occupational and food safety, professional standards and ethical principles related to the field.

9

Has knowledge about computer technologies, digitalization and social media applications, food and beverage automation systems, informatics and technological equipment in the tourism sector and apply what they know.

10

Knows the rules of safe kitchen environment, has knowledge to prevent kitchen accidents and provides basic life support in possible accidents.

11

Knows management functions, analyzes food and beverage cost control and menu planning

12

Evaluates and interprets gastronomy in terms of nutrition, aesthetics, sociology, culture and art.

13

Communicate with colleagues and guests by demonstrating basic reading, comprehension, speaking and writing skills in English and a second foreign language.

14

Gains knowledge about the properties and nutritional values of foods. In this way; gains the ability to successfully execute all product life stages.

Occupational Profiles of Gastronomy and Culinary Arts Graduates

1

Studenst can find the opportunity to work in food and beverage businesses or private restaurants

2

Studenst can work in five-star hotels or open their own businesses

3

Studenst can work as instructor chefs in cooking schools and culinary academies

4

Studenst can produce media or television programs

5

 Studenst can work as food photographers or critics

6

Studenst can also engage in academic studies and work in universities as trainers