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


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 Assist. Prof. Dr. HANDE MUTLU ÖZTÜRK+90 258 296 7464 hmozturk@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

Learning Outcomes - 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
    

Learning Outcomes - Fields of Education Relation (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
    

Learning Outcomes - Fields of Education Relation (Vocational)
No Records to Display

COURS STRUCTURE & ECTS CREDITS
Year :
1st Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
TURI 107 INTRODUCTİON 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 COMMUNİCATİON İN TOURİSM 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
- Elective 4+0 5 Elective
  Total 30  
1st Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
ING 101 ENGLISH - I 4+05Elective

2nd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
TURI 104 TOURISM GEOGRAPHY 4+0 4 Compulsory
TURI 106 LEGAL ASPECTS OF TOURISM 3+0 4 Compulsory
TURI 108 STATISTICS 3+0 4 Compulsory
GMS 108 TOURİSM SOCİOLOGY 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
- Elective 4+0 5 Elective
  Total 30  
2nd Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
ING 102 ENGLISH - II 4+05Elective

3rd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMS 205 INTRODUCTİON TO GASTRONOMY 3+0 3 Compulsory
GMS 207 FOOD AND BEVERAGE MANAGEMENT 2+0 3 Compulsory
GMS 209 FOOD SCİENCE AND TECHNOLOGİES 3+0 3 Compulsory
GMS 201 BASİC CULİNARY SKİLLS I 2+3 7 Compulsory
GMS 203 PRİNCİPLES OF NUTRİTİON 3+0 4 Compulsory
GMS 211 PROFESSIONAL ENGLISH - I 3+0 5 Compulsory
TURI 209 TOURİSM MANAGEMENT AND ORGANİZATION 3+0 5 Compulsory
  Total 30  

4th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMS 204 KİTCHEN AND RESTAURANT MANAGEMENT 3+0 4 Compulsory
GMS 206 MENU PLANNİNG 2+3 6 Compulsory
GMS 208 FOOD SAFETY AND PERSONAL HYGİENE 3+0 3 Compulsory
GMS 212 PROFESSIONAL ENGLISH II 3+0 5 Compulsory
GMS 202 BASİC CULİNARY SKİLLS II 2+3 6,5 Compulsory
TURI 208 HUMAN RESOURCES MANAGEMENT IN TOURISM MANAGEMENT 2+0 5 Compulsory
GMS 210 ENTERPRISES 0+0 0,5 Compulsory
  Total 30  

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
- Elective 3+0 3 Elective
- Elective 3+0 3 Elective
- Elective 3+0 5 Elective
  Total 30  
5th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
FBM 323 NUTRITION ECOLOGY 3+03Elective
FBM 325 ENTREPRENEURSHIP 3+03Elective
GMS 311 VEGETARIAN CUISINE 3+03Elective
GMS 313 GASTRONOMIC TOURISM 3+03Elective
GMS 315 AGRİCULTURAL PRODUCTİON 3+03Elective
GMS 317 ERGONOMICS OF THE KITCHEN AND RESTAURANT 3+03Elective
GMS 319 BREAD MAKING 3+03Elective
GMS 321 SPECIAL GROUPS OF NUTRITION 3+03Elective
5th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
ALM 203 GERMAN - I 3+05Elective
CIN 103 CHINESE - I 3+05Elective
ISP 103 SPANISH - I 3+05Elective
ITA 103 ITALIAN - I 3+05Elective
JAP 103 JAPANESE - I 3+05Elective
RUS 103 RUSSIAN - I 3+05Elective

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
- Elective 3+0 5 Elective
- Elective 3+0 3 Elective
- Elective 3+0 3 Elective
  Total 30  
6th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
ALM 104 GERMAN - II 3+05Elective
CIN 104 CHINESE - II 3+05Elective
ISP 104 SPANISH - II 3+05Elective
ITA 104 ITALIAN - II 3+05Elective
JAP 104 JAPANESE - II 3+05Elective
RUS 104 RUSSIAN - II 3+05Elective
6th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
TURI 308 MANAGEMENT INFORMATION SYSTEMS IN HOSPITALITY MANAGEMENT 3+03Elective
TURI 312 TOURISM ANALYSIS AND DEMAND FORECAST 3+03Elective
TURI 314 INTRODUCTION TO RECREATION 3+03Elective
6th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
GMS 310 NUTRITION AND DIET 3+03Elective
GMS 312 ART OF CHOCOLATE 3+03Elective
GMS 314 ALTERNATIVE TOURISM AND ANALYSIS 3+03Elective
GMS 316 ANATOLIAN CIVILIZATIONS AND ANCIENT CITIES 3+03Elective

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
- Elective 3+0 5 Elective
- Elective 3+0 3 Elective
- Elective 3+0 3 Elective
  Total 30  
7th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
ALM 401 GERMAN-III 3+05Elective
CIN 401 3+05Elective
ISP 401 3+05Elective
ITA 401 3+05Elective
JAP 401 JAPANESE - III 3+05Elective
RUS 401 RUSSIAN - III 3+05Elective
7th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
GMS 401 SEA FOOD 3+03Elective
GMS 407 FOOD EVENTS AND WORKSHOP 3+03Elective
GMS 409 FOOD FORMULATION AND SENSORY ANALYSIS 3+03Elective
GMS 411 SLOW FOOD 3+03Elective
GMS 413 FAR EAST CUİSİNNE 3+03Elective
GMS 415 MOLECULAR GASTRONOMY 3+03Elective
GMS 417 WILDLES AND SPICES 3+03Elective
GMS 419 COLD KITCHEN 3+03Elective
7th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
TURI 407 RECREATION AND ANIMATION IN TOURISM 3+03Elective
TURI 409 CONGRESS AND EXHIBITION MANAGEMENT 3+03Elective
TURI 411 GUEST RELATION MANAGEMENT IN HOSPITALITY MANAGEMENT 3+03Elective

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
- Elective 3+0 5 Elective
- Elective 3+0 3 Elective
- Elective 3+0 3 Elective
  Total 30  
8th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
ALM 402 GERMAN-IV 3+05Elective
CIN 402 3+05Elective
ISP 402 3+05Elective
ITA 402 ITALIAN- IV 3+05Elective
JAP 402 JAPANESE - IV 3+05Elective
RUS 402 RUSSIAN- IV 3+05Elective
8th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
TURI 406 CULTURE AND TOURISM 3+03Elective
TURI 412 PUBLIC RELATIONS IN TOURISM 3+03Elective
TURI 414 TOTAL QUALITY MANAGEMENT IN HOSPITALITY MANAGEMENT 3+03Elective
8th Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
FBM 418 PASTRY APPLICATIONS 1+23Elective
GMS 408 FOOD STYLING AND PHOTOGRAPHY 3+03Elective
GMS 410 REGIONAL TURKİSH CUISINES 3+03Elective
GMS 412 CATERİNG 3+03Elective
GMS 414 WİNE CULTURE 3+03Elective
GMS 416 EUROPEAN CUISINE 3+03Elective
GMS 420 SOS AND FUNDS 3+03Elective


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*****************
BASİC CULİNARY SKİLLS IC*****************
BASİC CULİNARY SKİLLS IIC*****************
BEVERAGE TECHNOLOGYC*****************
COMMUNİCATİON İN TOURİSMC*****************
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 HYGİENEC*****************
FOOD SCİENCE AND TECHNOLOGİESC*****************
GRADUATION PROJECT IC*****************
GRADUATION PROJECT IIC*****************
HOTEL MANAGEMENTC*****************
HUMAN RESOURCES MANAGEMENT IN TOURISM MANAGEMENTC*****************
INTERNATIONAL FOOD LEGISLATIONC*****************
INTRODUCTION TO TOURISMC*****************
INTRODUCTİON TO ACCOUNTINGC*****************
INTRODUCTİON TO GASTRONOMYC*****************
KİTCHEN AND RESTAURANT MANAGEMENTC*****************
LEGAL ASPECTS OF TOURISMC*****************
MENU PLANNİNGC*****************
PRİNCİPLES OF NUTRİTİONC*****************
PROFESSIONAL ENGLISH - IC*****************
PROFESSIONAL ENGLISH IIC ** ** ** ** ** *
SCIENTIFIC RESEARCH METHODSC*****************
STATISTICSC*****************
TOURISM ECONOMICSC*****************
TOURISM GEOGRAPHYC*****************
TOURISM MARKETINGC*****************
TOURİSM MANAGEMENT AND ORGANİZATIONC*****************
TOURİSM SOCİOLOGYC*****************
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
 E*****************
AGRİCULTURAL PRODUCTİON E*****************
ALTERNATIVE TOURISM AND ANALYSISE*****************
ANATOLIAN CIVILIZATIONS AND ANCIENT CITIESE*****************
ART OF CHOCOLATEE*****************
BREAD MAKINGE*****************
CATERİNGE*****************
CHINESE - IE * * * * * *
CHINESE - IIE** ** ** ** ** **
COLD KITCHENE                 
CONGRESS AND EXHIBITION MANAGEMENTE*****************
CULTURE AND TOURISME*****************
ENGLISH - IE                 
ENGLISH - IIE                 
ENTREPRENEURSHIPE*****************
ERGONOMICS OF THE KITCHEN AND RESTAURANT E*****************
EUROPEAN CUISINEE*****************
FAR EAST CUİSİNNEE*****************
FOOD EVENTS AND WORKSHOPE*****************
FOOD FORMULATION AND SENSORY ANALYSISE*****************
FOOD STYLING AND PHOTOGRAPHYE*****************
GASTRONOMIC TOURISME*****************
GERMAN - IE*****************
GERMAN - IIE*****************
GERMAN-IIIE * * * * * *
GERMAN-IVE
GUEST RELATION MANAGEMENT IN HOSPITALITY MANAGEMENTE*****************
INTRODUCTION TO RECREATIONE*****************
ITALIAN - IE * * * * * *
ITALIAN - IIE** ** ** ** ** **
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 TURKİSH CUISINESE*****************
RUSSIAN - IE*****************
RUSSIAN - IIE*****************
RUSSIAN - IIIE * * * * * *
RUSSIAN- IVE*****************
SEA FOODE                 
SLOW FOODE*****************
SOS AND FUNDSE                 
SPANISH - IE * * * * * *
SPANISH - IIE** ** ** ** ** **
SPECIAL GROUPS OF NUTRITION E*****************
TOTAL QUALITY MANAGEMENT IN HOSPITALITY MANAGEMENTE*****************
TOURISM ANALYSIS AND DEMAND FORECASTE*****************
VEGETARIAN CUISINEE*****************
WILDLES AND SPICESE                 
WİNE CULTUREE*****************
L+P: Lecture and Practice
C: Compulsory
E: Elective
PQ: 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
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