2407 GASTRONOMİ VE MUTFAK SANATLARI

GENERAL INFORMATION
Gastronomy is defined as the science that studies the relationship between culture and food in the most basic sense. As in all countries of the world's gastronomic history of Turkey in the undergraduate and graduate level it is fairly new. Cultural, historical and important tasks for the existence of the university in the academic field of gastronomy vital science on human health is reduced.

Objective
Gastronomy and Culinary Arts Master program opening of reasons can be listed as follows: Gastronomy is defined as the science that studies the relationship between culture and food in the most basic sense. As in all countries of the world's gastronomic history of Turkey in the undergraduate and graduate level it is fairly new. Cultural, historical and important tasks for the existence of the university in the academic field of gastronomy vital science on human health is reduced. Recommended Gastronomy and Culinary Arts opened in our university aims Graduate Program; continuous improvement approach, perform the scientific and will examine developments related to gastronomy in applied research approach guidance, to develop new systems, to perform shed light on practices for the future and with a high degree received with this accumulates to represent Turkey in the level as key objectives to train qualified and equipped gastronomes as well; in our country to ensure that the community informed about gastronomy and culinary arts, conferences, by organizing seminars and panels is to contribute to the scientific knowledge in this field.


Admission Requirements
Gastronomy, • Gastronomy and Culinary Arts orto be graduated from food and beverage management department. • Food and Beverage Management program prerequisites must be university graduates it is concerned.

Graduation Requirements
120 ECTS and completion of master's thesis successfully.

Career Opportunties
Graduates can work as academicians in universities, as well as in catering and accommodation businesses.

Qualification Awarded
Gastronomy And Culınary Arts

Level of Qualification
Second Cycle (Master's Degree)

Recognition of Prior Learning
Recognition of previous structured lectures in Turkish Higher Education Institutions, transitions in vertical, horizontal and university are realized within the scope of the "Higher Education Regulations", "REGULATION BETWEEN THE BACHELORS AND GRADUATE DEGREE PROGRAMS, ON HIGHER EDUCATION AND TRANSITION BETWEEN DOUBLE MAJOR DALL, SIDE DALL AND CREDIT TRANSFER STANDARDS

Qualification Requirements and Regulations
120 ECTS and completion of master's thesis successfully.

Access to Further Studies
May apply to PhD programs

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
 Prof. Dr. NURTEN ÇEKAL+90 258 296 7441 ncekal@pau.edu.tr


PROGRAM LEARNING OUTCOMES
1Know nutrition and basic health issues.
2Food safety, food and personnel know hygiene and up-to-date food legislation.
3Know basic kitchen applications
4Knows menu planning methods and principles.
5Know Turkish cuisine and food
6Know the world cuisines and their applications
7Can make sensory food analysis
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.
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.
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

Learning Outcomes - NQF-HETR Relation
NQF-HETR CategoryNQF-HETR Sub-CategoryNQF-HETRLearning Outcomes
INFORMATION  01
INFORMATION  02
SKILLS  01
SKILLS  02
SKILLS  03
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
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
COMPETENCIESLearning Competence 01
    

Learning Outcomes - Fields of Education Relation (Academic)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
INFORMATION  02
INFORMATION  03
INFORMATION  04
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
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
COMPETENCIESCompetence to Work Independently and Take Responsibility 04
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESField Specific Competencies 03
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
    

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
GMS 551 ADVANCED PRİNCİPLES OF NUTRİTİON AND MENU MANAGEMENT 3+0 7,5 Compulsory
GMS 531 FOOD AND BEVERAGE BUSINESS MANAGEMENT 3+0 7,5 Compulsory
- Elective 3+0 7,5 Elective
- Elective 3+0 7,5 Elective
  Total 30  
1st Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
GMS 522 CURRENT TRENDS İN GASTRONOMY 3+07,5Elective
GMS 524 THE ERGONOMİCS OF THE KİTCHEN AND THE RESTAURANT 3+07,5Elective
GMS 526 CATERING MANAGEMENT 3+07,5Elective
GMS 528 SUSTAİNABLE GASTRONOMY AND SLOW FOOD 3+07,5Elective
GMS 561 THE HİSTORİCAL DEVELOPMENT OF WORLD CUİSİNE 3+07,5Elective
GMS 566 FOOD FORMULATİON AND SENSORY FOOD ANALYSİS 3+07,5Elective

2nd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMS 584 POSTGRADUATE SEMINAR 0+0 7,5 Compulsory
GMS 586 SHELF LIFE IN FOODS 3+0 7,5 Compulsory
GMS 542 SCIENTIFIC RESEARCH METHODS 3+0 7,5 Compulsory
- Elective 3+0 7,5 Elective
  Total 30  
2nd Semester Elective Groups : Elective
Course CodeCourse TitleL+P HourECTSCourse Type
GMS 544 HISTORICAL DEVELOPMENT OF TURKISH CUISINE 3+07,5Elective
GMS 548 HUMAN RESORCE MANAGEMENT FOR FOOD AND BEVERAGE ORGANİZATİONS 3+07,5Elective
GMS 558 LOCAL CUISINE IN TURKEY 3+07,5Elective
GMS 568 FOOD ALLERGİES AND NUTRİTİON TOXİCOLOGY 3+07,5Elective
GMS 582 WNE CULTURE 3+07,5Elective

3rd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMS 500 MASTER THESES 0+0 20 Compulsory
GMS 700 FIELD OF STUDY COURSE 6+0 10 Compulsory
  Total 30  

4th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
GMS 500 MASTER THESES 0+0 20 Compulsory
GMS 700 FIELD OF STUDY COURSE 6+0 10 Compulsory
  Total 30  


COURSE & PROGRAM LEARNING OUTCOMES
Year : Compulsory Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07
ADVANCED PRİNCİPLES OF NUTRİTİON AND MENU MANAGEMENTC       
EXPERTISE FIELD COURSESC       
FIELD OF STUDY COURSEC       
FOOD AND BEVERAGE BUSINESS MANAGEMENTC       
MASTER THESESC       
POSTGRADUATE SEMINARC       
SCIENTIFIC RESEARCH METHODSC       
SHELF LIFE IN FOODSC       
Click to add elective courses...
Elective Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07
CATERING MANAGEMENTE       
CURRENT TRENDS İN GASTRONOMYE       
FOOD ALLERGİES AND NUTRİTİON TOXİCOLOGYE       
FOOD FORMULATİON AND SENSORY FOOD ANALYSİSE       
HISTORICAL DEVELOPMENT OF TURKISH CUISINEE       
HUMAN RESORCE MANAGEMENT FOR FOOD AND BEVERAGE ORGANİZATİONSE       
LOCAL CUISINE IN TURKEYE       
SUSTAİNABLE GASTRONOMY AND SLOW FOODE       
THE ERGONOMİCS OF THE KİTCHEN AND THE RESTAURANTE       
THE HİSTORİCAL DEVELOPMENT OF WORLD CUİSİNEE       
WNE CULTURE E       
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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