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Third Cycle Programmes
    (Doctorate Degree)
Second Cycle Programmes
    (Master's Degree)
First Cycle Programmes
    (Bachelor's Degree)
Short Cycle Programmes
    (Associate's Degree)
 
Second Cycle Programmes (Master's Degree)

INSTITUTE OF SOCIAL SCIENCES - GASTRONOMY AND CULINARY ARTS -



General Description
History
Qualification Awarded
Masters with thesis
Level of Qualification
Second Cycle
Specific Admission Requirements
Candidates must have a bachelor's degree, have received at least 55 points from ALES or an equivalent exam, and must have met the other conditions specified in the announcement. Being successful in the entrance exam.
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)
Qualification Requirements and Regulations
Profile of The Programme
The Gastronomy and Culinary Arts master's program basically has an education plan that will support current and universal knowledge in the field of gastronomy and tourism. The main aim is to ensure the assimilation of all aspects of interdisciplinary knowledge in the field.
Occupational Profiles of Graduates With Examples
It is a program aimed at training mid-level management candidates and experts in the food and beverage industry. And also; Candidates are trained for positions such as kitchen chef, chef candidates who can offer examples of national and international cuisines, section chefs in kitchens, research chefs, culinary scientists, food and beverage managers, food supply managers, food researchers, food writers, food stylists and menu developers.
Access to Further Studies
Examination Regulations, Assessment and Grading
Students must attend classes and take exams. The student's attendance is monitored by the course instructor. All exams are evaluated out of 100 full points, and a midterm exam (or mid-semester study assignment) and a final exam (final) are held for each course. In courses where midterm and final exams are given, the success grade is calculated by taking 40% of the midterm exam grade and 60% of the final exam.
Graduation Requirements
Having taken and successfully completed at least 7 courses and seminars, not less than 21 national credits; Students who are successful in the thesis defense exam are awarded a master's degree.
Mode of Study (Full-Time, Part-Time, E-Learning )
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Address, Programme Director or Equivalent
Facilities

Key Learning Outcomes
1Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
2Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
3Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments.
4Have professional techniques and practices related to Gastronomy and Culinary Arts activities.
5Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
6Plans, conducts, evaluates and presents a research on the field by using scientific research methods.
7It carries out a study on subjects that require expertise in the field effectively with others and independently.
8Analyze and critically interpret and evaluate the knowledge and skills acquired.
9Demonstrate effective communication and presentation skills in written and oral form.

Key Programme Learning Outcomes - NQF for HE in Turkey
TYYÇKey Learning Outcomes
112233333
KNOWLEDGE1
2
SKILLS1
2
3
COMPETENCES (Competence to Work Independently and Take Responsibility)1
2
3
COMPETENCES (Learning Competence)1
COMPETENCES (Communication and Social Competence)1
2
3
4
COMPETENCES (Field Specific Competence)1
2
3

Course Structure Diagram with Credits
T : Theoretical P: Practice L : Laboratory
1. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GMS6001 ADVANCED RESEARCH METHODS Compulsory 3 0 0 0
2 GMS6023 CUSTOMER RELATIONS MANAGEMENT Compulsory 3 0 0 0
3 GMS6025 FOOD SOCIOLOGY Compulsory 3 0 0 0
4 GSM6031 GASTRO DIPLOMA AND MEDIA Compulsory 3 0 0 0
5 GMS6007 GASTRO ECONOMY Compulsory 3 0 0 0
6 GMS6003 GASTRONOMY AND TOURISM Compulsory 3 0 0 0
7 GMS6021 GASTRONOMY EDUCATION Compulsory 3 0 0 0
8 GMS6011 HEALTHY EATING Compulsory 3 0 0 0
9 GMS6015 HUMAN RESOURCES MANAGEMENT IN FOOD AND BEVERAGE BUSINESSES Compulsory 3 0 0 0
10 GMS6027 INDUSTRIAL KITCHEN Compulsory 3 0 0 0
11 GMS6009 QUALITY CONTROL MANAGEMENT IN FOOD Compulsory 3 0 0 0
12 GMS6029 RECREATION AND GASTRONOMY Compulsory 3 0 0 0
13 GMS6019 RESEARCH ON OTTOMAN AND SELJUK CUISINE Compulsory 3 0 0 0
14 GMS6000B SCIENTIFIC RESEARCH METHODS AND PUBLICATION ETHICS Compulsory 3 0 0 0
15 GMS6005 SENSORY ANALYSIS IN GASTRONOMY Compulsory 3 0 0 0
16 GMS6000U SPECIALTY FIELD COURSE Compulsory 8 0 0 0
17 GMS6000T THESIS CONSULTANCY Compulsory 0 1 0 0
18 GMS6013 TURKISH CULINARY CULTURE RESEARCH Compulsory 3 0 0 0
19 GMS6017 WORLD CULINARY CULTURES Compulsory 3 0 0 0
Total 59 1 0 0
 
2. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 GMS6002 CONSUMER BEHAVIOR IN GASTRONOMY TOURISM Compulsory 3 0 0 0
2 GMS6026 COST CONTROL IN FOOD AND BEVERAGE BUSINESSES Compulsory 3 0 0 0
3 GMS6006 CURRENT APPROACHES IN GASTRONOMY Compulsory 3 0 0 0
4 GMS6018 E-FOOD AND BEVERAGE APPLICATIONS Compulsory 3 0 0 0
5 GMS6010 ENTREPRENEURSHIP Compulsory 3 0 0 0
6 GMS6028 ETHICS IN FOOD AND BEVERAGE BUSINESSES Compulsory 3 0 0 0
7 GMS6004 GASTRONOMY AND FOOD HISTORY Compulsory 3 0 0 0
8 GMS6008 GASTRONOMY CULTURE AND ART Compulsory 3 0 0 0
9 GMS6016 MANAGEMENT IN FOOD AND BEVERAGE BUSINESSES Compulsory 3 0 0 0
10 GMS6022 MENU ENGINEERING Compulsory 3 0 0 0
11 GMS6020 PRODUCT DEVELOPMENT IN GASTRONOMY Compulsory 3 0 0 0
12 GMS6030 PUBLIC RELATIONS AND COMMUNICATION IN TOURISM BUSINESSES Compulsory 3 0 0 0
13 GMS6012 SECTORAL SEMINAR Compulsory 3 0 0 0
14 GMS6000S SEMINAR Compulsory 0 0 0 0
15 GMS6014 SERVICE MARKETING IN FOOD AND BEVERAGE BUSINESSES Compulsory 3 0 0 0
Total 42 0 0 0
 
 
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