Gastronomi ve Mutfak Sanatları Tezsiz 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

1. Has knowledge in management, marketing, production, and finance in the field of gastronomy and culinary arts.
2. Can apply, develop, and utilize knowledge in gastronomy and culinary arts to identify problems, analyze them, and propose solutions.
3. Designs and operates the investment phase of a new business to be established within the scope of gastronomy and culinary arts.
4. Participates in projects that will contribute to the development of the field of gastronomy and culinary arts.
5. Evaluates concepts, ideas, and data in the field of gastronomy and culinary arts using scientific methods, identifies and analyzes complex problems and issues, conducts discussions, and develops evidence-based and research-based recommendations.
6. Determines organizational goals and objectives and makes plans with knowledge and evaluation capability about the current conditions and future projections of businesses within the scope of gastronomy and culinary arts; produces solutions by taking responsibility in unpredictable complex situations.
7. Plans and manages activities for the professional development of employees under their responsibility.
8. As an individual who has learned how to learn, analyzes situations by activating critical thinking in solving problems encountered and learns from mistakes.
9. Comprehends the strategic, tactical, and operational dimensions of business management; understands local, national, international, and global dimensions and evaluates a tourism business by using tools that can analyze it with its internal and external environment.
10. Informs both related and unrelated individuals about gastronomy and culinary arts, clearly communicating thoughts, problems, and solution methods in written and verbal form.
11. Uses information and communication technologies along with computer software and hardware knowledge required by the field of gastronomy and culinary arts.
12. Can use the English language studied in their field and other foreign languages to develop professional knowledge in accordance with universal values.
13. Understands the socio-economic structure of tourism along with gastronomy and culinary arts and its importance for the country within this structure. In this context, possesses sufficient knowledge and awareness on issues that also concern society such as work safety, worker health, social security rights, quality control and management, protection of natural and cultural environment, and business ethics.
14. Has knowledge about the field of tourism, specializes in gastronomy and culinary arts, and has sufficient knowledge about departments outside this field.

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

The assessment structure for Master's and Doctoral programs typically consists of a midterm examination and a final examination for each course. In addition to written exams, alternative assessment methods may be employed, including term projects, research assignments, article writing, and presentations.

For detailed information regarding the assessment criteria for specific courses, you can access the curriculum by clicking on the respective course names listed below. Additionally, you may review the relevant regulations and directives for comprehensive understanding of the assessment framework.

The Postgraduate Education and Training Regulation is available for reference at: https://www.nisantasi.edu.tr/Images/Yonergeler/lisansustu-egitim-ve-ogretim-yonetmeligi-1119485741.pdf

Please note that the curriculum details mentioned as being "below" do not appear to be included in the provided text.

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)

Candidates' evaluation criteria are determined at the beginning of each term upon the recommendation of the Department Chair with the approval of the Institute Board. Candidates may be required to take a written/oral academic examination or submit a portfolio. Students who meet the criteria and are found successful in the examinations must complete their final registration procedures between the dates presented in the academic calendar. Candidates must possess an undergraduate diploma recommended by the Department Chair, approved by the Institute Board, and accepted as equivalent by YÖK. Foreign Language and ALES scores must be obtained on valid dates determined by ÖSYM. The registration requirement for the program is determined and announced at the beginning of each term. You may additionally review the relevant legislation. Guidelines for Admission of International Students to Graduate Programs https://www.nisantasi.edu.tr/Images/Yonergeler/yabanci-uyruklu-ogrenci-adaylarinin-lisansustu-programlara-basvuru-ve-kabul-yonergesi 51916405.pdf For international students, please review the relevant webpage. https://international.nisantasi.edu.tr/sayfa/prospective-students-673674

Upon successful completion of their studies, our graduates will possess the knowledge and skills necessary to manage their own establishments by making a name for themselves with their artistry, in addition to working in food and beverage establishments and hotel kitchens.

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 Board Regulation

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