605 GASTRONOMY AND CULINARY ARTS

GENERAL INFORMATION
The Department of Food and Beverage Management started training and education with the capacity of 40 students in the academic year of 2009-2010.

Objective
The aim of our department is to educate mid and high level manager candidates whom have got enough capacity and quality for the requirements of tourism sector and especially well-qualified accommodation companies and running these candidates into the sector.While forming bachelor's degree, it is aimed to train experts with the latest and fresh data about tourism politics that is based on the developments all over the world -including our country first, recent formations and applications.


Admission Requirements
To get enough points from TS-1

Graduation Requirements
Students must complete at least 240 ECTS in order to graduate from this department.

Career Opportunties
Graduates of Gastronomy and Culinary Arts Department have administrative level employement opportunities in food and beverage departments of hotel businesses and independent restaurants and bars. There are also academic career opportunities for graduates of Gastronomy and Culinary Arts Department.

Qualification Awarded
Gastronomy and Culinary Arts

Level of Qualification
First Cycle (Bachelor's Degree)

Recognition of Prior Learning
For students who want to transfer from higher education institutions in Turkey to Pamukkale University, the provisions of the "Regulation on the Principles of Transfer between Associate Degree and Undergraduate Degree Programs in Higher Education Institutions, Double Major, Minor and Inter-Institutional Credit Transfer" are applied. The common compulsory foreign language courses exemption exam is held at the beginning of the fall semester on the date specified in the academic calendar. No make-up exam is allowed for this exam. Students of faculties/vocational schools/schools who do not have a preparatory program take the joint compulsory foreign language exemption exam. Students who will take the exemption exam apply to the relevant unit within the period specified in the academic calendar. Moreover; Students who enroll in departments with foreign language preparatory programs for the first time take a placement and proficiency exam before the academic year starts. Students are placed in one of the groups of beginner, intermediate-lower level or intermediate level according to the score they get in this exam, or those who have proficiency points are exempted from preparatory education. The score ranges of these groups are determined by the School Directorate. Exam results are announced in relevant places and on the website of the School of Foreign Languages. Among the students who are enrolled in the departments/programs accepted to the compulsory preparatory education, those who do not take the level determination and proficiency exam start their education at the beginning level.

Qualification Requirements and Regulations
Students must complete at least 240 ECTS in order to graduate from this department.

Access to Further Studies
Candidates who have successfully completed their undergraduate studies can study in post-graduate programs provided that they receive valid grades from ALES and have sufficient knowledge of English.

Mode of Study
Full Time

Examination Regulations, Assessment and Grading
Measurement and evaluation methods that is applied for each course, is detailed in "Course Structure&ECTS Credits".

Contact (Programme Director or Equivalent)
PositionName SurnamePhoneFaxE-Mail
HEAD OF DEPARTMENT Prof. Dr. NURTEN ÇEKAL+90 258 296 7441 ncekal@pau.edu.tr
DEPUTY HEAD OF DEPARTMENT Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK  hmozturk@pau.edu.tr
DEPUTY HEAD OF DEPARTMENT Asts. Prof. Dr. EZGİ ATİK  easar@pau.edu.tr


PROGRAM LEARNING OUTCOMES
1Principles of nutrition and food science and the field will have information on implements
2Related to the field of physical environment, and tools and technologies, recognizes, uses, and protects by maintaining
3Know and apply various cooking methods
4Will have information on national and international cuisines, and implements
5Food and beverage cost analysis, control and makes the menu pricing
6Alcoholic and non alcoholic drinks will have detailed information on food production uses a variety of alcoholic and non alcoholic drinks
7Purchase stage to the stage of presentation, and it knows all the processes related to food and beverage production processes, resolve issues that may arise
8Work related to the field of national and international legal regulations and professional standards, know and apply
9Know and apply the standards of professional ethics
10In the field of both basic and advanced uses of information and communication technologies and software
11European Language Portfolio for at least the general level of C1 in English reading, comprehension, speaking and writing skills, shows
12A second foreign language at least at the level of the European Language Portfolio B2 general reading, comprehension, speaking and writing skills, shows
13Basic concepts in the field of business and economics, theories, principles, and will have information on cases
14Effectively manage the operation of a food and beverage management theories and practices know and apply
15Work independently and effectively with others
16Written, verbal and nonverbal presentation skills to effectively communicate and show,
17Personal care, hygiene, clothing and appearance, gastronomy and the culinary arts field pays attention to the requirements,
TEACHING & LEARNING METHODS
NameComments
LecturingLecturing is one of the methods that come first, where the teacher is in the center. It is a method where the teacher actively describes topics and the students are passive listeners. With this method, lesson proceeds in the form of report, description and explanation.
DebateDepending on the situation, debate is a tool that allows all students, or a specific portion of the class to participate in the lesson. In this method, members of the group discuss a topic by addressing the various points of view and discuss alternative opinions about problem-solving.
DemonstrationIn this method the teacher demonstrates, an experiment, test, in front of the class. And then assists students to do so too. Students learn not only by just by looking and watching, but also by taking part and participating. This method is usually applied when teaching skills.
Case Study Case studies require students to actively participate while using an analytical perspective to think about real and problematic events. The problematic event may be real or very close to real life. Student(s) working on the documents that include the necessary data and descriptions of the
Problem SolvingThe name given to any doubt or ambiguity that arises is, a problem. Problems which usually have a role in human life, that have preventing or annoying aspects are solved by considering the stages of scientific methods. (a) Problems are determined. (b) The problem is identified. 
Cooperative LearningCooperative Learning is; a kind of learning that is based on the students working together for a common purpose. Children with different skills come together in heterogeneous groups to learn by helping each other. Students gain experiences such as becoming aware of the unity
PerformanceIn this method, the teacher performs activities such as experiments and demonstrations in front of the class, students try to learn by looking and watching. This method is usually applied where there are limited facilities and in dealing with dangerous experimental situations.
Questions –AnswersThe different types of Questions used (associative, differential, assessment, requesting information, motivating, and brainstorming) although students get in to more active positions during the process; the method is teacher-centered. If possible Questions, that serve a purpose and
Cooperative LearningCooperative Learning is; a kind of learning that is based on students working together for a common purpose. Children with different skills come together in heterogeneous groups and learn by helping each other. Students gain experiences such as becoming aware of the unity within the
ProjectProject-based learning is a learning way which leads students to deal with interesting problems and to create extraordinary products at the end of this. It allows students to use their creativity and it requires them to look at events perceptively.
Technical TourIs a method that takes learning to the out of the classroom. It is a method that provides students to make direct observations and to gain information by taking them to places, such as factories, museums, libraries, various government agencies, mountains, forests, lakes, parks and gardens.
Observation Although we generally get information related to the nature through observations, the Observation method can also be used for other situations and under other conditions. We try to reach certain generalizations by thinking about our findings which we gather from our observations.
Testing Means reaching results by using various information with certain mechanisms, which are set up to imitate natural events in artificial environments and to have students take a certain topics and applying them to reach certain aims/objectives. Nature researchers, scientists, and educators
DebateDebate is a type of discussion on a topic in compliance with certain rules and procedures. Debate, is two groups of students in either twos or threes, putting forward points, which are for or against an idea, proposal, point, action or recommendation.  The aim is to discuss topic ideas that
Vision Development This technique is not all the students in small groups, but all students participating in a study as a class. It is a discussion technique, used to teach students to respect others views and improve their vision, when thinking about conflicting points of view. Topics with apparent contradictions 
Brainstorming Brainstorming is a group work process that has been regulated to reach solutions for a problem without limitations or evaluation. The purpose of brainstorming is to make it easier for students to express themselves and to generate ideas. This technique is used as a high-level discussion

PO - NQF-HETR Relation
NQF-HETR CategoryNQF-HETR Sub-CategoryNQF-HETRLearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCommunication and Social Competence 05
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
    

PO - FOE (Academic)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCommunication and Social Competence 05
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESField Specific Competencies 03
COMPETENCIESField Specific Competencies 04
COMPETENCIESField Specific Competencies 05
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
    

PO - FOE (Vocational)
No Records to Display

COURS STRUCTURE & ECTS CREDITS
Year :
1st Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
TURI 107 INTRODUCTION TO ACCOUNTING 4+0 4 Compulsory
TURI 101 INTRODUCTION TO TOURISM 3+0 4 Compulsory
TURI 103 TOURISM ECONOMICS 3+0 4 Compulsory
TURI 105 TOURISM MARKETING 3+0 4 Compulsory
GMS 107 COMMUNICATION IN TOURISM 3+0 4 Compulsory
ATI 101 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - I 2+0 2,5 Compulsory
TKD 101 TURKISH LANGUAGE - I 2+0 2,5 Compulsory
ING 101 ENGLISH - I 4+0 5 Compulsory
  Total 30  

2nd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
TURI 104 TOURISM GEOGRAPHY 4+0 4 Compulsory
TURI 106 TOURISM LEGISLATION 3+0 4 Compulsory
TURI 108 STATISTICS 3+0 4 Compulsory
GMS 108 TOURISM SOCIOLOGY 3+0 4 Compulsory
TURI 102 HOTEL MANAGEMENT 3+0 4 Compulsory
TKD 102 TURKISH LANGUAGE - II 2+0 2,5 Compulsory
ATI 102 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - II 2+0 2,5 Compulsory
ING 102 ENGLISH - II 4+0 5 Compulsory
  Total 30  

3rd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMS 205 INTRODUCTION TO GASTRONOMY 3+0 3 Compulsory
GMS 207 FOOD AND BEVERAGE MANAGEMENT 2+0 3 Compulsory
GMS 209 FOOD SCIENCE AND TECHNOLOGIES 3+0 3 Compulsory
GMS 201 BASIC CULINARY SKILLS I 2+3 7 Compulsory
GMS 203 PRINCIPLES OF NUTRITION 3+0 4 Compulsory
GMS 211 PROFESSIONAL ENGLISH - I 3+0 5 Compulsory
TURI 209 TOURISM MANAGEMENT AND ORGANIZATION 3+0 5 Compulsory
- Optional - I 3+0 Elective
- Optional - I 3+0 Elective
  Total 30  
3rd Semester Elective Groups : Optional - I

4th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMS 204 KITCHEN AND RESTAURANT MANAGEMENT 3+0 3 Compulsory
GMS 206 MENU PLANNING 2+3 6 Compulsory
GMS 208 FOOD SAFETY AND PERSONAL HYGIENE 3+0 2 Compulsory
GMS 212 PROFESSIONAL ENGLISH II 3+0 5 Compulsory
GMS 202 BASIC CULINARY SKILLS II 2+3 7 Compulsory
GMS 210 ENTERPRISES 0+0 5 Compulsory
KRY 401 CAREER PLANNING 2+0 2 Compulsory
- Optional - II 2+0 Elective
- Optional - II 2+0 Elective
  Total 30  
4th Semester Elective Groups : Optional - II

5th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMS 305 FOOD AND BEVERAGE COST CONTROL 3+0 4 Compulsory
GMS 307 INTERNATIONAL FOOD LEGISLATION 2+0 3 Compulsory
GMS 301 TURKISH CUISINE I 2+3 7 Compulsory
GMS 303 FOOD AND BEVERAGE SERVICE I 2+2 5 Compulsory
- Fall Elective - 1 3+0 3 Elective
- Fall Elective - 1 3+0 3 Elective
- Second Foreign Language I 3+0 5 Elective
- Optional - III 3+0 Elective
  Total 30  
5th Semester Elective Groups : Fall Elective - 1
5th Semester Elective Groups : Second Foreign Language I
5th Semester Elective Groups : Optional - III

6th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMS 304 FOOD AND BEVERAGE SERVICE II 2+2 4 Compulsory
GMS 306 FOOD AND BEVERAGE MANAGEMENT PACKAGE PROG. USE 3+0 3 Compulsory
GMS 308 SCIENTIFIC RESEARCH METHODS 3+0 5 Compulsory
GMS 302 TURKISH CUISINE II 2+3 7 Compulsory
- Second Foreign Language II 3+0 5 Elective
- Spring Elective (non-departmental)- 1 3+0 3 Elective
- Spring Elective - 1 3+0 3 Elective
- Optional - IV 2+0 Elective
- Optional - IV 2+0 Elective
  Total 30  
6th Semester Elective Groups : Second Foreign Language II
6th Semester Elective Groups : Spring Elective - 1
6th Semester Elective Groups : Spring Elective (non-departmental)- 1
6th Semester Elective Groups : Optional - IV

7th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
TURI 401 GRADUATION PROJECT I 3+0 5 Compulsory
FBM 431 WORLD CUISINE - I 2+3 8 Compulsory
GMS 403 BANQUET AND PROTOCOL ORGANIZATION 3+0 6 Compulsory
- Second Foreign Language III 3+0 5 Elective
- Fall Elective - 2 3+0 3 Elective
- Fall Elective (non-departmental)- 2 3+0 3 Elective
- Optional - V 3+0 Elective
  Total 30  
7th Semester Elective Groups : Fall Elective - 2
7th Semester Elective Groups : Fall Elective (non-departmental)- 2
7th Semester Elective Groups : Second Foreign Language III
7th Semester Elective Groups : Optional - V

8th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
TURI 402 GRADUATION PROJECT II 3+0 5 Compulsory
GMS 404 BEVERAGE TECHNOLOGY 3+0 6 Compulsory
FBM 433 WORLD CUISINE - II 2+3 8 Compulsory
- Second Foreign Language IV 3+0 5 Elective
- Spring Elective (non-departmental)- 2 3+0 3 Elective
- Spring Elective - 2 3+0 3 Elective
- Optional - VI 1+8 Elective
  Total 30  
8th Semester Elective Groups : Second Foreign Language IV
8th Semester Elective Groups : Spring Elective - 2
8th Semester Elective Groups : Spring Elective (non-departmental)- 2
8th Semester Elective Groups : Optional - VI


COURSE & PROGRAM LEARNING OUTCOMES
Year : Compulsory Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IC                 
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IIC                 
BANQUET AND PROTOCOL ORGANIZATIONC*****************
BASIC CULINARY SKILLS IC*****************
BASIC CULINARY SKILLS IIC*****************
BEVERAGE TECHNOLOGYC*****************
CAREER PLANNINGC                 
COMMUNICATION IN TOURISMC*****************
ENGLISH - IC                 
ENGLISH - IIC                 
ENTERPRISESC                 
FOOD AND BEVERAGE COST CONTROLC*****************
FOOD AND BEVERAGE MANAGEMENTC*****************
FOOD AND BEVERAGE MANAGEMENT PACKAGE PROG. USEC*****************
FOOD AND BEVERAGE SERVICE IC*****************
FOOD AND BEVERAGE SERVICE IIC*****************
FOOD SAFETY AND PERSONAL HYGIENEC*****************
FOOD SCIENCE AND TECHNOLOGIESC*****************
GRADUATION PROJECT IC*****************
GRADUATION PROJECT IIC*****************
HOTEL MANAGEMENTC*****************
INTERNATIONAL FOOD LEGISLATIONC*****************
INTRODUCTION TO ACCOUNTINGC*****************
INTRODUCTION TO GASTRONOMYC*****************
INTRODUCTION TO TOURISMC*****************
KITCHEN AND RESTAURANT MANAGEMENTC*****************
MENU PLANNINGC*****************
PRINCIPLES OF NUTRITIONC*****************
PROFESSIONAL ENGLISH - IC*****************
PROFESSIONAL ENGLISH IIC ** ** ** ** ** *
SCIENTIFIC RESEARCH METHODSC*****************
STATISTICSC*****************
TOURISM ECONOMICSC*****************
TOURISM GEOGRAPHYC*****************
TOURISM LEGISLATIONC*****************
TOURISM MANAGEMENT AND ORGANIZATIONC*****************
TOURISM MARKETINGC*****************
TOURISM SOCIOLOGYC*****************
TURKISH CUISINE IC*****************
TURKISH CUISINE IIC*****************
TURKISH LANGUAGE - IC                 
TURKISH LANGUAGE - IIC                 
WORLD CUISINE - IC*****************
WORLD CUISINE - IIC*****************
Click to add elective courses...
Elective Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
AGRICULTURAL PRODUCTION E*****************
ALTERNATIVE TOURISM AND ANALYSISE*****************
ANATOLIAN CIVILIZATIONS AND ANCIENT CITIESE*****************
ART OF CHOCOLATEE*****************
ASSESSMENT AND EVALUATION IN EDUCATIONE                 
BREAD MAKINGE*****************
CATERINGE*****************
CHINESE - IE * * * * * *
CHINESE - IIE** ** ** ** ** **
CHINESE - IIIE** ** ** ** *****
CHINESE - IVE
CLASS MANAGEMENTE                 
COLD KITCHENE                 
CONGRESS AND FAIR MANAGEMENTE*****************
CULTURE AND TOURISME*****************
EDUCATION PSYCHOLOGYE                 
ENTREPRENEURSHIPE*****************
ERGONOMICS OF THE KITCHEN AND RESTAURANTE*****************
EUROPEAN CUISINEE*****************
FAR EAST CUISINEE*****************
FOOD EVENTS AND WORKSHOPE*****************
FOOD FORMULATION AND SENSORY ANALYSISE*****************
FOOD STYLING AND PHOTOGRAPHYE*****************
GASTRONOMIC TOURISME*****************
GERMAN - IE*****************
GERMAN - IIE*****************
GERMAN-IIIE * * * * * *
GERMAN-IVE
GUEST RELATIONS MANAGEMENT IN HOSPITALITY INDUSTRYE*****************
GUIDANCE AND SPECIAL EDUCATIONE                 
INTRODUCTION TO EDUCATIONE                 
INTRODUCTION TO RECREATIONE*****************
ITALIAN - IE * * * * * *
ITALIAN - IIE** ** ** ** ** **
ITALIAN - IIIE** ** * ** * * **
ITALIAN- IVE******
JAPANESE - IE*****************
JAPANESE - IIE*****************
JAPANESE - IIIE*****************
JAPANESE - IVE*****************
MANAGEMENT INFORMATION SYSTEMS IN HOSPITALITY MANAGEMENTE*****************
MOLECULAR GASTRONOMYE                 
NUTRITION AND DIETE*****************
NUTRITION ECOLOGYE*****************
PASTRY APPLICATIONSE*****************
PUBLIC RELATIONS IN TOURISME*****************
RECREATION AND ANIMATION IN TOURISME*****************
REGIONAL TURKISH CUISINESE*****************
RUSSIAN - IE*****************
RUSSIAN - IIE*****************
RUSSIAN - IIIE * * * * * *
RUSSIAN- IVE*****************
SEA FOODE                 
SLOW FOODE*****************
SOS AND FUNDSE                 
SPANISH - IE * * * * * *
SPANISH - IIE** ** ** ** ** **
SPANISH - IIIE*****************
SPANISH - IVE
SPECIAL GROUPS OF NUTRITION E*****************
SPECIAL TEACHING METHODSE                 
TEACHING PRACTICEE                 
TEACHING PRINCIPLES AND METHODSE                 
TEACHING TECHNOLOGIESE                 
TOTAL QUALITY MANAGEMENT IN HOSPITALITY INDUSTRYE*****************
TOURISM ANALYSIS AND DEMAND FORECASTE*****************
VEGETARIAN CUISINEE*****************
WILDLES AND SPICESE                 
WINE CULTUREE*****************
L+P: Lecture and Practice
C: Compulsory
E: Elective
PO: Program Learning Outcomes
TH [5]: Too High
H [4]: High
M [3]: Medium
L [2]: Low
TL [1]: Too Low
None [0]: None
FOE [0]: Field of Education
NQF-HETR : National Qualifications Framework For Higher Education in Turkey