| History |
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| Qualification Awarded |
| Bachelor's degree in Gastronomy and Culinary Arts |
| Level of Qualification |
| First Cycle |
| Specific Admission Requirements |
| Candidates must have a high school and equivalent school diploma and have received sufficient points from the University Student Selection and Placement Exam. |
| Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal) |
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| Qualification Requirements and Regulations |
| The student must have successfully completed the courses he/she needs to take and thus achieved a weighted GPA of at least 60 out of 100. In this program, the student must provide a minimum of 240 ECTS credits. |
| Profile of The Programme |
| The main purpose of the Department of Gastronomy and Culinary Arts, located within the Faculty of Tourism, is to provide students with training in Culinary Management, Restaurant Management, Cafe-Bar Management, Food and Beverage Management. It is another purpose of the department to train personnel and executive chefs who are equipped with knowledge and skills that can compete internationally and who are experts in national and international Culinary Culture (Culinary). During the program, it was aimed to include Turkish Cuisine in International Cuisines by first doing studies in the field of Turkish Culinary Culture and then International Culinary Culture (International Cooking). In this context, during the four-year undergraduate education, students are taught the intricacies of the art of cooking from the most basic to the most advanced level, and they are given the communication and management skills they will need in business life. At the end of the program, students will not only be able to become managers in food and beverage businesses, but also have the knowledge to start their own businesses. Academic career opportunities are also offered for successful students. Turkish Russian is the language of instruction in the department; students are offered the opportunity to study compulsory (English) and elective (French, Russian, German) foreign languages. Based on the fact that eating and drinking is an art, students are also trained in areas such as Creative Culinary Techniques, Food Stylistics and Photography, Food Decoration Art. In the Department of Gastronomy and Culinary Arts; There are theoretical and practical courses related to the History of Gastronomy, Turkish Culinary Culture, Ottoman Cuisine and the Culinary Cultures of the countries that stand out in International Cuisine. In addition, academic studies are also being conducted to ensure the best representation and promotion of Turkish Cuisine internationally. Our students will graduate with theoretical and practical knowledge related to various culinary cultures. In addition to the theoretical and practical courses offered in the Department of Gastronomy and Culinary Arts, there are also theoretical courses such as Management and Organization, Food and Beverage Management, Marketing in Food and Beverage Businesses, Hotel Management. besides, our department cooperates closely with the industry and supports our students to find businesses where they can do their professional internships during their education. |
| Occupational Profiles of Graduates With Examples |
| Graduates of the Department of Gastronomy and Culinary Arts can work in the food and beverage department of hotel enterprises; They can be managers in restaurants, kitchens and bars affiliated to this department, as well as in independent food and beverage enterprises. In addition, it is also possible for graduates of the department to pursue an academic career. |
| Access to Further Studies |
| Upon successful completion of undergraduate degree, the candidates passing the exam and ALES in their field or related fields provided that they have sufficient English language skills to study in graduate programmes. |
| Examination Regulations, Assessment and Grading |
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| Graduation Requirements |
| In order for students to successfully complete the program, they must obtain at least 240 ECTS credits and have a GPA of 2.00 out of 4.00. |
| Mode of Study (Full-Time, Part-Time, E-Learning ) |
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| Address, Programme Director or Equivalent |
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| Facilities |
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