Gastronomi ve Mutfak Sanatları Tezli Yüksek Lisans Diploması

ISCO:08

ISCO:08

The mobility of production factors across countries, the acceleration of international tourism activities, and commercial relations result in individuals being in different countries, or even in different regions of different countries, at different times. However, regardless of location, individuals must meet their basic physiological need for food. When in different locations, individuals may demand products from their own food culture, as well as food products that reflect the culture of the region they are visiting.

In this regard, restaurants and hotels have significant requirements for specialists who can implement cuisines and designs that reflect cultures from various localities, regions, or countries. Additionally, beyond the preparation of food and beverages, the most critical stage is the presentation of products. A gastronomy expert who prepares and presents food and beverages well will greatly contribute to the sustainable customer base of the establishment where they work.

The Master of Arts in Gastronomy and Culinary Arts (With/Without Thesis) program has been established under the Department of Gastronomy and is a graduate program that addresses national and international cuisines through practical application. Continuous changes in consumer behavior, increased demand for new tastes, sustainable demand for certain food groups, more conscious consumer behavior regarding healthy nutrition, and developments in food technology necessitate continuous change and development in the field of gastronomy.

It is critically important for the sector to renew itself periodically for sustainable success, develop and apply new techniques, and develop new products that can meet needs. In light of this information, courses planned for innovation-focused food and beverage production and design are structured to train professionals who can serve this purpose.

In the thesis-based master's program, students conduct scientific research under the supervision of a thesis advisor, write a thesis, and defend it before a jury. In the non-thesis master's program, students prepare a term project under the supervision of an advisor and present it to their advisor.

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

• Possess comprehensive theoretical knowledge in the field of gastronomy and culinary arts.
• Create innovative and creative recipes and presentations.
• Apply various techniques through enhanced culinary skills.
• Comprehend different culinary cultures and synthesize international flavors.
• Evaluate food components and quality standards.
• Acquire proficiency in menu planning and kitchen operations management.
• Implement principles of hygiene, food safety, and quality control.
• Assess the visual presentation and aesthetic value of food.
• Monitor food trends and implement innovative culinary practices.
• Develop skills in kitchen efficiency, time management, and teamwork.
• Utilize business management principles in kitchen operations.
• Possess knowledge about food sustainability and environmentally friendly practices.
• Acquire the ability to conduct research related to gastronomy and culinary arts and contribute to academic studies.
• Establish effective communication in the kitchen through enhanced communication skills.
• Possess professional ethics and a sense of responsibility

Possesses the following key competencies at an advanced superior level:

• Reading and writing competency
• Multilingual competency
• Mathematical competency and competency in science, technology, and engineering
• Digital competency
• Personal, social, and learning to learn competency
• Citizenship competency
• Entrepreneurial competency
• Cultural awareness and expression competency

For courses in master's/doctoral programs, generally one midterm examination and one final examination are administered. In addition to written examinations, methods such as term projects, research, article writing, and presentations may also be implemented.

You can click on the course name in the Curriculum (below) for the measurement and evaluation criteria for each course.

You may review the relevant regulations and directives.

Graduate Education and Training Regulations https://www.nisantasi.edu.tr/Images/Yonergeler/lisansustu-egitim-ve-ogrem-yonetmeligi-1119485741.pdf

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)

The evaluation criteria for candidates are determined at the beginning of each term upon the recommendation of the Department Head and approval of the Institute Board. Candidates may be required to take a written/oral science examination or submit a portfolio. Students who meet the criteria and pass the examinations must complete their final registration procedures between the dates presented in the academic calendar.

Candidates must possess a bachelor's degree that is recommended by the Department Head, approved by the Institute Board, and recognized as equivalent by the Council of Higher Education (YÖK). Foreign Language and ALES (Academic Personnel and Graduate Education Entrance Examination) scores must have been obtained on valid dates determined by ÖSYM (Student Selection and Placement Center). The registration requirements for the program are determined and announced at the beginning of each term.

You may also review the relevant legislation:

Directive on Admission of International Students to Graduate Programs: https://www.nisantasi.edu.tr/Images/Yonergeler/yabanci-uyruklu-ogrenci-adaylarinin-lisansustu-programlara-basvuru-ve-kabul-yonergesi51916405.pdf

For Foreign Students, please review the relevant web page: https://international.nisantasi.edu.tr/sayfa/prospective-students-673674

Upon successful completion of their educational period, our graduates will possess the knowledge and skills necessary to manage their own establishments by making a name for themselves with their artistry, particularly in food and beverage operations and hotel kitchens. Additionally, our graduates can continue their professional careers as academics with scientific titles

1. Higher Education Law No. 2547

1.1. Graduate Education and Training Regulation

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

2.1. Higher Education Quality Assurance and Higher Education Quality Council Regulation"

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