Gastronomi ve Mutfak Sanatları Lisans Diploması

• Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts.
• Based on this, the students will have information about the principles of nutrition and food science and apply it in the field.
• Demonstrate reading, understanding, speaking and writing skills in a second foreign language at least at the general level of European Language Portfolio B2.
• Communicate effectively in written, oral and non-verbal forms and demonstrate the ability to present.
• Define, analyze, synthesize, interpret and evaluate the information and data in the field of tourism and gastronomy.
• Know and apply management theories and practices that can effectively manage a food and beverage business, and gain entrepreneurship skills.
• Knows social and professional ethical values, evaluates them critically and develops appropriate behaviors.
• Gains knowledge of basic concepts, theories, principles and facts in business and economics.
• Have comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; comprehend the place of gastronomy and culinary arts in hospitality and tourism industry.
• Plans and implements the hospitality industry organizations with the information acquired.
• Knows and applies national and international food safety and hygiene standards and food legislation.
• Have knowledge about national and international cuisines and apply classical and modern production techniques in food and beverage field with this knowledge.
• Develops the techniques that he / she learned together with his / her individual abilities related to artistic subjects and applies them in the field with visual presentation techniques.
• Knows and applies food-beverage cost analysis, control, menu planning and pricing.
• Knows all processes related to food and beverage production from purchasing stage to presentation stage and solves problems that may arise in these processes.
• Knows and applies national and international legal regulations, occupational standards, occupational safety and worker health principles. 

(1) Exams are evaluated over 100 full points. The weight of midterm and final exam grades to be used in the calculation of the success grade is recommended to the Rectorate by the related boards considering the characteristics of the courses. In addition, the instructor of the course, at the beginning of the semester, the content of the course, any issues that will be the basis of the calculation of the success grade, the relevant resources and the students will make an announcement covering the time outside the course hours.

(2) For students who meet the requirements of Article 21 and take the final exam, the score calculated as above is called raw achievement score.

(3) A student whose raw achievement score is below 25.00 fails the course by taking a direct (FF) grade. The achievement score of the student whose raw achievement score is 25.00 and above; The general situation of the class, arithmetic averages and statistical distribution are also taken into consideration and one of the methods prepared by the Rectorate is determined as one of the letter grades whose expansion and coefficients are given below. After this evaluation, it is possible that raw achievement scores of 25.00 and above have letter grade equivalents (FF).

(4) Grades and coefficients are evaluated as follows: Notes Coefficients A 4.00 B 3.50 BB 3:00 CBI 2:50 2:00 CC DC 1:50 DD 1:00 0:50 FDA FF 0:00 B: Successful for non-credit courses, K: For non-credit courses, D: Absent, G: Not entered, M: Exempt, Q: Work in progress, E: Missing (grade (E) not converted until the registration date of the following semester is converted to FF)

(5) A student who takes one of the grades (AA), (BA), (BB), (CB), (CC) is considered successful. In addition, students with a grade point average of at least 2.00 for a semester / year are considered successful in the courses in which they received a semester / year (DC) grade. This result is expressed as (DC +).

(6) Grade (B) and (K) are not included in the average calculations.

(7) Grade (M) is given to the students who have taken the transfer from outside the university or who have enrolled in the University through the ÖSYM exam, horizontal and vertical transfer, and the equivalence is given for the courses recognized by the related board upon the recommendation of the department chair. Grade (M) is not included in the average calculations.

General admission requirements for Turkish and foreign students apply to begin the program.

Well-educated and experienced graduates have a wide range of job opportunities, primarily the following. Graduates Work Areas;

1. Accommodation businesses in food and beverage departments, restaurants, bars, etc. candidate for middle and upper level kitchen managers in independent food and beverage establishments.

2. Master Hotel / Tourism Vocational High Schools, Anatolian Girls Vocational and Girls Vocational High Schools and other related vocational high schools and Tourism Training Centers, Kitchen, Service and Bar, Cooking, Food and Beverage Services, as a master instructor / instructor opportunity to work.

3. Academic career opportunities for successful and predisposed students.

4. Restaurant, cafe, bar etc. opportunity to establish their own business as an operator.

5. Academic career opportunities for successful and predisposed students.

6. There is also the opportunity to become a vocational course teacher in secondary education institutions for graduate students in the field of Educational Sciences.

Qualification is continuous