Gastronomi ve Mutfak Sanatları (İngilizce) Lisans Diploması

ISCO:08

ISCO:08

To educate researcher, managerial and entrepreneurial chefs and professionals who are experts in the field of gastronomy and culinary arts, familiar with Turkish and world culinary culture and practices, realize food production processes within the framework of sustainable environmental awareness and ethical values, and have knowledge, skills and being well equipped.

The School of Applied Management Sciences has a total of 4 practice kitchen, including 2 applied training kitchens, 1 restaurant kitchen and service area with a capacity of 40 people, and 1 pastry kitchen. The Applied Training and Restaurant Kitchens are equipped with all the equipment found in professional kitchens and are used for practical courses of varying quality and structure, from the first year to the final year. In addition to the practical areas, 60 computers with Internet access and a computer room with automation programs used in the field of gastronomy can be used by the students of our department.

There are 7 types of classrooms with capacity of 140 students, 92 students, 80 students, 45 students, 32 students and 10 students all over Izmir University of Economics which allow the Department of Gastronomy and Culinary Arts to continue its theoretical courses. The entire infrastructure of the equipment in these classrooms is connected to the Internet network provided by the University and is compatible with the presentation of all audio-visual content supporting the courses to the students.

• Successfully applies the theoretical and practical knowledge and skills in the field of Gastronomy and Culinary Arts.
• Carries best practices in terms of occupational and food safety, security and hygiene in food production.
• Appreciate, evaluate and make decisions about visual, textual and nutritional data related to food production and presentation.
• Recognizes and evaluates the impact of gastronomy on culture and society.
• Assumes responsibility for solving complex problems that may arise in the field of Gastronomy and Culinary Arts both individually and as a team member.
• Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach, communicates ideas and solutions effectively in written and oral form.
• To posses the necessary knowledge and skills in related fields such as gastronomy, design, law and management and to apply them effectively to the practice of Culinary Arts.
• Uses technological tools related to Gastronomy and Culinary Arts effectively.
• Updates and develops knowledge, skills and competencies related to Gastronomy and Culinary Arts with the awareness of lifelong learning and sustainability with an ethical approach.
• Collects data in the field of Gastronomy and Culinary Arts and communicates with colleagues in a foreign language. (European Language Portfolio Global Scale ", Level B1)
• Speaks a second foreign language fluently and efficiently at an intermediate level.
• Relates the knowledge acquired throughout human history to the field of specialization.

• Evaluates the theoretical and practical knowledge in different areas of the food and beverage sector with concepts, skills, tools and technologies appropriate to the multidisciplinary structure of gastronomy within a conceptual framework.
• Within the framework of world and Turkish culinary cultures, knowing the impact of food hygiene, safety and basic nutritional principles on human and public health, realizes professional kitchen practices in accordance with environmental awareness and sustainability principles.
• Having ethical values related to the field of Gastronomy and Culinary Arts; updating and improving their knowledge, skills and competencies with the awareness of lifelong learning and sustainability.
• To be able to express themselves individually and as a team member in national-international platforms and to demonstrate professional skills to solve complex and unforeseen problems encountered in the practice of Gastronomy and Culinary Arts.
• Interpret professional culinary practices in the context of art, design and gastronomy disciplines.

• Although the evaluation and assessment method used for each course is specified in detail in the course syllabus, the evaluation and assessment is basically organized and carried out according to the procedures and principles specified in the Izmir University of Economics Regulation on Associate and Undergraduate Education and Examination. In theoretical courses of the program, there are participation, field work, quiz, homework, presentation, project, midterm and final exams that can be carried out by the teacher according to the structure of the course. In applied courses, in addition to these evaluation criteria, measurement and evaluation is carried out within the framework of laboratory/application evaluation criteria in accordance with the evaluation criteria in Izmir University of Economics School of Applied Management Sciences, Department of Gastronomy and Culinary Arts Applied Education Guide.
• The grading system will be applied according to the regulations of Izmir University of Economics regarding the education and examination of associate and undergraduate students. For each course attended by the students, one of the following letter grades will be assigned by the instructor as the final course grade. The letter grade coefficients and their 100-point equivalents are listed below. Each letter grade also has an equivalent ECTS grade. To pass a course, associate and undergraduate students must receive at least a DD/S grade.

To monitor the quality of education provided under the program;

• YÖK is responsible for the planning, organization, management and supervision of education and training and other activities carried out in higher education institutions.
• The "University Monitoring and Evaluation Reports" of the higher education institutions, which are prepared annually within the framework of the criteria established by YÖK, are published.
• • The "Foundation Higher Education Institutions Report", which includes academic, administrative, and financial data of foundation higher education institutions, is published every year by YÖK. These reports, which include quantitative and qualitative evaluations of foundation higher education institutions, are shared with the public by YÖK.
• The quality assurance of undergraduate programs in higher education is ensured according to the "Procedures and Principles for Ensuring Quality Assurance of Higher Education Diploma Programs":

1. Creation and Approval of Curricula:
   1. YÖK establish the minimum standards and criteria required for the opening of undergraduate departments and programs in higher education institutions.
   2. The curricula of undergraduate programs in higher education institutions and the learning outcomes that each program will provide to the students shall be determined by the senates of higher education institutions in accordance with the basic principles established by the YÖK on these issues.
   3. After the curriculum of the YÖK has been approved by the Senate of Deans, it shall be implemented by the higher education institutions with the approval of YÖK.
2. Assessment and Evaluation:

The measurement and evaluation of the learning outcomes of each undergraduate program shall be carried out according to the teaching and examination regulations prepared by the higher education institutions in accordance with the basic principles established by YÖK on these matters.

3. Certification:

Students enrolled in undergraduate programs shall be awarded an undergraduate diploma upon successful completion of course credits and other obligations determined by the higher education institutions.

4. Self-Assessment-External Evaluation:

As part of continuous monitoring, at the beginning of each year, higher education institutions enter their "Institutional Internal Evaluation Reports" for the previous year into the information system prepared by the Higher Education Quality Council (YÖKAK). The "Institutional Feedback Report" prepared by YÖKAK on the external evaluation of higher education institutions is made available to the public. In addition, accreditation decisions issued by accreditation bodies authorized or recognized by YÖKAK also show that the quality assurance of the qualifications of the programs is ensured. YÖKAK conducts regular review activities regarding the qualifications established in accordance with the legislation.

The requirements set by the Tourism Education Evaluation and Accreditation Organization (TURAK), which aims to contribute to the improvement of the quality of education in higher education tourism and gastronomy programs, provide assurance of the quality and quality of education. Izmir University of Economics School of Applied Management Sciences Department of Gastronomy and Culinary Arts, which is the first fully accredited Department of Gastronomy and Culinary Arts in Turkey for 5 years, provides assurance of the quality of education within the scope of the accreditation requirements set by TURAK.

Admission and registration to the program is regulated within the framework of the Higher Education Law and rules. Students are admitted to the program according to the results of the Higher Education Institutions Examination (YKS) conducted by the Student Selection and Placement Center (ÖSYM). In the admission of foreign students to the department, the conditions determined by the university for foreign students are valid.

Students who graduate from the Department of Gastronomy and Culinary Arts;

• As a chef, they can work in different positions in the kitchen hierarchy,
• Can work in the management levels of the food and beverage sector,
• They can work as instructor chefs at universities or academies.

Graduates working as chefs in the sector can choose to open their own businesses or work in hotels, airlines, cruise ships, catering companies, food production companies. There are also graduates who establish or work for companies that supply products and raw materials to the sector.

Graduates can also pursue master's degree programs and, if they meet the relevant requirements, doctoral programs accepted with a bachelor's degree.

Undergraduate students have the right to participate in double major and minor programs offered within the University during their education life. Students enrolled in double major programs can take courses from two diploma programs simultaneously and receive two separate undergraduate diplomas if they are successful. Students enrolled in minor programs can receive a certificate in another field by completing a limited number of courses in that field while studying in one department.

1.  Higher Education Law No. 2547
   1. Regulation on the Principles of Transferring Between Associate and Undergraduate Programs, Double Major, Minor and Inter-Institutional Credit Transfer in Higher Education Institutions
   2.  Regulation on the Continuation of Graduates of Vocational Schools and Open Education Associate Degree Programs to Undergraduate Education

               Law No. 2547 on Higher Education (Additional Article-35)

2. Law No. 2547 on Higher Education (Additional Article-35)
   1. Regulation on Higher Education Quality Assurance and Higher Education Quality Board

The qualification is valid permanently.