Gastronomi ve Mutfak Sanatları Lisans Diploması

ISCO:08

ISCO:08

• The objective is to contribute to the development of qualified academic staff needed both nationally and internationally in the food and beverage sector, which is a branch of Nişantaşı University's Department of Gastronomy and Culinary Arts, and which operates in both national and international fields as one of the departments employed in food and beverage establishments.
• Our fundamental principles include: prioritizing our students' personal development with a student-centered approach; producing academic knowledge; maintaining an educational staff that continuously renews itself and reinforces its knowledge with sectoral applications; establishing a qualified culture that our country needs; imparting a universal perspective to new generations entering the food and beverage sector that validates the value of their processes as individuals and global citizens; and developing permanent solutions to the problems of the food and beverage sector through analytical approaches based on cooperation and teamwork within the institution, where the sense of community is predominant.

"Five classrooms are utilized as gastronomy laboratories. Lab.01 has a usable area of 112.84 square meters, Lab.02 and Lab.03 have 154.57 square meters, Lab.04 has 113.01 square meters, and Lab.05 has 75.63 square meters. Lab.01 has been specialized for pastry education and has a capacity of 15 students. Lab.02 and Lab.03 have been customized for culinary applications with a capacity of 24 people. Lab.04 has been developed for culinary arts with a capacity of 16 people. Lab.05 has been developed for culinary applications with a capacity of 12 people. Lab.05 is also used to support the pastry class and serves as a production area for protocol meals provided at our university. All classrooms are fully equipped with cutting boards, gastronomes, pots, pans, and all other necessary tools and equipment to conduct classes simultaneously in all laboratories. Additionally, theoretical courses can be delivered in our University's Amphitheater and classrooms of various capacities."

• Possesses knowledge in management, marketing, production, and finance within the field of gastronomy and culinary arts.
• Can apply, develop, and utilize knowledge in the field of gastronomy and culinary arts to identify, analyze, and propose solutions to problems.
• Designs and operates the investment phase of a new establishment to be established within the scope of gastronomy and culinary arts.
• Participates in projects that will contribute to the development of the field of gastronomy and culinary arts.
• Evaluates concepts, ideas, and data in the field of gastronomy and culinary arts through scientific methods. Identifies and analyzes complex problems and issues, participates in discussions, and develops research-based recommendations.
• Determines organizational aims and objectives and creates plans by having knowledge and evaluation capabilities regarding the current conditions and future projections of establishments within the scope of gastronomy and culinary arts; generates solutions by taking responsibility in unpredictable complex situations.
• Plans and manages activities aimed at the professional development of those working under their responsibility.
• As an individual who has learned how to learn, conducts situational analysis by activating critical thinking in solving encountered problems and learns from mistakes.
• Comprehends the strategic and operational approach of business management in local, national, and international dimensions and evaluates a tourism enterprise using tools that can analyze its internal and external environment.
• Informs both those related and unrelated to gastronomy and culinary arts on relevant topics. Clearly communicates thoughts, problems, and solution methods to them in both written and verbal forms.
• Utilizes information and communication technologies along with computer software and hardware knowledge at the level required by the field of gastronomy and culinary arts.
• Can use the English language and other foreign languages learned in the field to develop professional knowledge according to universal values.
• Comprehends the socio-economic structure of tourism and, concurrently, the field of gastronomy and culinary arts, and its importance for the country within this structure. Within this context, possesses sufficient knowledge and awareness on matters of public concern such as work safety, worker health, social security rights, quality control and management, protection of natural and cultural environments, and business ethics.
• Has knowledge within the scope of the tourism sector, specializes particularly in the field of gastronomy and culinary arts, and has sufficient knowledge about departments outside this area.
• Will possess the professional knowledge and qualifications to provide job opportunities both domestically and abroad

Possesses the following key competencies at an advanced level:

1. Literacy competence
2. Multilingual competence
3. Mathematical competence and competence in science, technology, and engineering
4. Digital competence
5. Personal, social, and learning to learn competence
6. Citizenship competence
7. Entrepreneurial competence
8. Cultural awareness and expression competence

In order for students who have registered for the relevant course at the beginning of the term to be eligible for the final examination, they must have attended at least 70% of theoretical courses and at least 80% of applied courses. Students are subject to a midterm examination and an end-of-semester examination for each course. The contribution to the final grade is structured as follows: 40% from the midterm examination (assignments, laboratory examinations, quizzes, and other assessment tools may also be considered as part of the midterm grade) and 60% from the end-of-semester examination.

This section has been explained in the course introduction and implementation form for the relevant course. Please refer to the relevant course in the Course Plan section for more comprehensive information

To oversee the quality of higher education programs:

The Council of Higher Education (YÖK) is responsible for the planning, organization, management, and supervision of education, instruction, and other activities conducted in higher education institutions.

'University Monitoring and Evaluation Reports' for higher education institutions are published annually within the framework of criteria determined by YÖK. Reports containing quantitative and qualitative assessments of higher education institutions prepared according to these reports are also shared with the public by YÖK.

A 'Foundation Higher Education Institutions Report' containing academic, administrative, and financial data of foundation higher education institutions is published annually by YÖK. These reports, which include quantitative and qualitative assessments of foundation higher education institutions, are shared with the public by YÖK. Quality assurance for undergraduate programs in higher education is provided according to the 'Procedures and Principles for Quality Assurance of Higher Education Diploma Programs':

1. Formation and Approval of Educational Programs: 1.1. YÖK determines the minimum standards and criteria required for opening undergraduate departments and programs in higher education institutions. 1.2. The curriculum of undergraduate programs in higher education institutions and the learning outcomes that each program will provide to students are determined by the senates of higher education institutions in accordance with the basic principles established by YÖK on these matters. 1.3. The curriculum of National Core Education Programs is implemented by higher education institutions with the approval of YÖK after being accepted by the relevant Council of Deans.
2. Measurement-Evaluation: How the measurement and evaluation of learning outcomes that each undergraduate program will provide to students is conducted according to the education, instruction, and examination regulations prepared by higher education institutions in accordance with the basic principles determined by YÖK on these matters.
3. Certification: Students registered in undergraduate programs receive an undergraduate diploma upon successfully completing the course credits and other obligations determined by higher education institutions.
4. Self-Assessment-External Assessment: In the context of continuous monitoring, higher education institutions enter the 'Institutional Internal Evaluation Reports' for the previous year into the Information System prepared by the Higher Education Quality Council (YÖKAK) at the beginning of each year. YÖKAK shares the 'Institutional Feedback Report' it prepares regarding the external evaluation of higher education institutions with the public. Additionally, accreditation decisions given by accreditation organizations authorized or recognized by YÖKAK indicate that quality assurance of program qualifications has been provided. YÖKAK conducts regular review activities regarding qualifications determined in accordance with its legislation.

Communication Research Association (İLAD)

Undergraduate Admission (Excluding Special Talent) for Turkish Citizens: Students are admitted to the program through central placement according to the VERBAL score type. Students placed in the program by ÖSYM must complete their financial obligations and finalize their registration during the announced registration dates.

Foreign Nationals: Foreign students are accepted in accordance with criteria determined by the University Senate. Please review the relevant web page: https://international.nisantasi.edu.tr/sayfa/prospective-students-673674

Lateral Transfer: A student who has begun their education in an equivalent program domestically or abroad may apply for lateral transfer. The student's acceptance is reviewed and individually evaluated before the semester begins, taking into account each student's conditions and the degree to which they have applied. Please review the relevant legislation:

Nişantaşı University Associate and Undergraduate Education Lateral Transfer Directive: https://www.nisantasi.edu.tr/Images/Yonergeler/TYTM-5-_onlisans_ve_lisans_ogretimi_yatay_gecis_yonergesi_-_23.10.2013.pdf

Regulation on Principles Regarding Transfer Between Associate and Undergraduate Level Programs in Higher Education Institutions, Double Major, Minor, and Inter-Institutional Credit Transfer: https://www.mevzuat.gov.tr/mevzuat?MevzuatNo=13948&MevzuatTur=7&MevzuatTertip=5

Exchange Students: Students coming from domestic and international institutions within the framework of student exchange programs approved by the University and defined by an agreement may take courses offered in the program.

Upon successful completion of their educational period, our graduates will possess the knowledge and skills necessary to manage their own establishments with their own artistic talents, particularly in food and beverage operations and hotel kitchens. Additionally, students who complete their undergraduate education can continue their careers as academics with scientific titles following their master's and doctoral studies.

       1. Higher Education Law No. 2547

1.1. Regulation on Principles Regarding Transfer Between Associate and Undergraduate Level Programs in Higher Education Institutions, Double Major, Minor, and Inter-Institutional Credit Transfer

1.2. Regulation on the Continuation of Associate Degree Graduates from Vocational Schools and Open Education Associate Degree Programs to Undergraduate Education

2. Higher Education Law No. 2547 (Additional Article-35)
3. 2.1. Higher Education Quality Assurance and Higher Education Quality Council Regulation

The document is valid continuously.