INFORMATION ON GASTRONOMY AND CULINARY ARTS (30% ENGLISH) DEPARTMENT FOR PROSPECTIVE STUDENTS
| DEPARTMENT OF GASTRONOMY AND CULINARY ARTS |
| |
Duration |
Faculty |
Language |
Quota |
| |
Preparatory+4 Years |
Faculty of Tourism |
English (30%) |
60 |
Preparatory Program
The Department of Gastronomy and Culinary Arts has a 1-year compulsory Foreign Language (English) Preparatory Class application. Students who are successful in the foreign language exemption exam held by Muğla Sıtkı Koçman University at the beginning of the academic year have the right to start from the first grade without being subject to the Preparatory Program. Students who fail or fail the exemption exam are required to attend the Preparatory Program.
Department of Gastronomy and Culinary Arts
The main purpose of the Department of Gastronomy and Culinary Arts is to train “Gastronomy experts” who are self-confident, have the capacity to compete nationally and internationally, and ensure that more tourists come to their destinations by preserving traditional Turkish cuisine.
Why should you choose the Department of Gastronomy and Culinary Arts (30% in English)?
• Giving Gastronomy and Culinary Arts undergraduate education in Akyaka, one of the most important tourism destinations in Turkey,
• The chance to get to know the tourism sector closely due to the location of the campus where the department is located,
• Young and dynamic academic staff who are experts in their fields,
• In addition to English education, the chance to learn one of the languages German/French/Russian as an elective second language,
• Opportunities to participate in national and international (Farabi, Erasmus, Mevlana) student exchange programs,
• Academic career opportunities,
• Diversity of employment opportunities.
Achievements of Gastronomy and Culinary Arts department
•To know and apply the concepts, principles and theories in the field of Gastronomy and Culinary Arts.
•To have knowledge about the principles of nutrition and food science and apply them in the field.
•To gain knowledge about the relationship between the field of Gastronomy and Culinary Arts with management, marketing, business, economics, history and geography.
•To Know management theories and practices at a level to effectively manage a food and beverage business.
•To perform cost analysis and control, menu planning and pricing in the food and beverage production process.
•To plan the physical environment of the kitchen; recognizes, uses and maintains tools-equipment and technologies.
•To have knowledge of all processes related to food and beverage production; knows the problems that may arise in these processes and produces analytical solutions to these problems.
•To know and apply national and international cuisines, classical and modern production techniques.
•To know and apply various cooking methods.
•To know and apply food buffet decoration and visual presentation techniques of food.
•To know scientific research methods; can develop new food products in a scientific framework and apply them with visual presentation techniques.
•To know and apply the principles of national and international business ethics, food safety, occupational safety, employee health, hygiene control and management.
•To examine the change in gastronomy and culinary arts; knows new trends, new approaches, new marketing, business and management approaches, service processes.
•To gain the ability to work in teams and to take responsibility.
•To communicate effectively in written, verbal and nonverbal and demonstrates presentation skills.
•To gain reading, comprehension, speaking and writing skills in English at least at the C1 general level of the European Language Portfolio.
Graduation Requirements
• To successfully complete at least 240 ECTS credits in compulsory and elective courses determined as a result of 8 semesters of education;
• To complete at least 30% (72 ECTS) of 240 graduation credits with English courses.
During the undergraduate education, in addition to the courses in the fields of nutrition principles and food sciences, management, marketing, business, economics, history and geography sciences courses are given to improve the professional knowledge of the students both theoretically and practically. It aims to recognize the scientific studies of the individuals it has trained in the field of Gastronomy and Culinary Arts, to be recognized with their expertise, and to be recognized nationally and internationally. Graduates of Gastronomy and Culinary Arts can work as managers and specialists in the food and beverage department of accommodation establishments, restaurants, kitchens and bars affiliated with this department, and independent food and beverage businesses. And also; They can also be employed in positions such as kitchen chef, chef who can present examples from national and international cuisines, section chief in kitchens, research chief, food and beverage manager, food supply manager, food researcher, food writer, food stylist, menu developer. There are employment opportunities in the above-mentioned positions in the food and beverage service areas within air, sea, rail transport, in the food and beverage production areas of public institutions, schools, hospitals and other large-scale organizations. It is also possible for the graduates of the department to pursue an academic career.
With the responsibility of being the department established in Muğla, which is a tourism region, in order to provide Gastronomy and Culinary Arts education in our country; who can work in the international arena, have both theoretical and practical knowledge, have management and communication skills, have the responsibility of providing benefits to the society, can follow the sector, can do both institutional and practical academic research on these issues, ensure the preparation of food by applying different technologies, It is to train “experts” who fulfill their duties in ensuring.