Gastronomy and Cuisine Arts- (Master-Thesis)

Qualification Awarded

Master's degree in Gastronomy and Cuisine Arts- (Master-Thesis)

Level of Qualification

Second Cycle (Master's Degree)

Recognition of Prior Learning

Lateral transfer is possible for students of master's and doctorate programmes who have successfully completed at least one semester at another department of the same university and the same institute, or at a master's and doctorate programme of another equivalent institute of another higher education institute. According to the related bylaws, the courses that a lateral transfer student should take within the scope of 'Programme Adjustment' are determined by the committee of the relevant department. The determination of which and how many of the previously taken courses should be recognized within scope of the minimum course load, is suggested by the advisor and the committee of the relevant department,as well. "Full Recognition" is provided upon the approval of those courses by the board of chairs of relevant institute.

Kocaeli University guarantees in advance that all credits gained and courses received by an Erasmus student after the mobility abroad will be fully recognized and transferred into Kocaeli University system and upon arrival with the approval of the authorities and the student. While preparing the" Erasmus Credit Transfer and Grade Equivalency Table" the ECTS grades are transmitted to Kocaeli University grading system.

Turkish higher education institutions are in the start-up phase about the recognition of informal and non formal education. However; computer and foreign language skills that students improve on their own, are evaluated through exemption examinations by the university. Students who prove to be proficient in such exams are exempted from related course(s).

Program Competencies

• To have knowledge about other disciplines related to the science of gastronomy and to be able to manage these relationships
• To have advanced theoretical knowledge and critical perspective in the field of gastronomy and culinary arts
• Ensuring the sustainability of gastronomy
• To be able to evaluate the gastronomic literature with a critical perspective
• To be able to evaluate the gastronomic literature with a critical perspective
• To be able to make special researches on local cuisines
• Having advanced theoretical knowledge and social competence skills in effective entrepreneurship required by the field of gastronomy and culinary arts
• Having theoretical knowledge and a holistic critical point of view in the fields of gastronomy and culinary arts and related fields of economics and business science
• To have knowledge about special kitchen applications and to be able to transform this theoretical knowledge into kitchen applications

Key Competencies

• The ability to transmit knowledge and opinions verbally and in the written form
• The ability to evaluate knowledge and skills critically
• The ability to work independently and to take responsibilities
• Being inclined to work collaboratively
• The ability to learn and manage to learn
• The ability to use digital literacy skills
• The ability to use a foreign language at the level of professional communication
• The ability to adopt and obey the rules of scientific etiquette
• The ability to take initiative and make attempts in order to turn thoughts into action
• The ability to use the knowledge and skill of scientific research
• The ability to manage and direct work
• The ability to care for social and cultural values
• The ability to use multiple perspectives on different topics
• Mathemetical ability and the ability to use science and technology
• The ability to self-express in the fields that could contribute to personal development (i.e. art, sports, etc.)

EQF/NQF-HETR Relation

Course Structure Diagram with Credits

Examination Regulations, Assessment and Grading

Programme Director or Equivalent

Head of Department: |

ECTS Departmental Coordinator: |