Bölüm/Program Adı | Gastronomi ve Mutfak Sanatları Programı | Bölüm/Program Ad (İngilizce) | Gastronomy and Culinary Arts |
Web Adresi | E-posta | ||
Telefon | BelGeç. (Fax) | ||
Adres | Öğrenim Şekli | Tam Zamanlı | |
Amaç | 1. Gastronomi ve mutfak sanatları alanında; Bilimsel ve sektörel açıdan donanımlı genç yöneticiler yetiştirmek 2. Gastronomi ve mutfak sanatları bilimine hizmet edebilecek donanımlı, çağdaş bilimsel düşünceye sahip bilim adamı yetiştirmek 3. Yöresel ve ulusal alanda uygulanabilir projeler geliştirmek, proje uygulamalarını uluslararası alanda yaygınlaştırmak 4. Gastronomi ve mutfak sanatları alanı ile, turizm sektörüne, ülke istihdamına ve ekonomisine katkıda bulunmak. | Amaç (İngilizce) | |
Misyon | Fakültemiz mevcut fiziki ve bilimsel alt yapısını etkin kullanarak, dünyada oldukça önemli uzmanlık alanlardan biri olan Gastronomi ve Mutfak Sanatları alanında yönetim kademelerinde çalışacak, yenilikçi, çağdaş, bilimsel düşünceye sahip, stratejik kararlar alabilen, bilgilerini uygulamaya aktarabilen gençler yetiştirmeyi; sektöre yönelik projeler üreterek ülke ekonomisine ve istihdamına katkıda bulunmayı, bilimsel alanda sürekli iyileşmeyi ilke edinmiştir. | Misyon (İngilizce) | |
Vizyon | Fakültemiz, Gastronomi ve Mutfak Sanatları alanına nitelikli yöneticiler yetiştiren, uygulanabilir projeler geliştiren ve turizm bilimine sürdürülebilir katkılar sağlayan ulusal/uluslararası kurumsal bir marka olmayı vizyon olarak benimsemiştir. | Vizyon (İngilizce) | |
Kabul Koşulları | Kabul Koşulları (İngilizce) | ||
Dereceyi Alabilme Koşulları, Kuralları | Dereceyi Alabilme Koşulları, Kuralları (İngilizce) | ||
Program Genel Profili | Program Genel Profili (İngilizce) | ||
Genel Bilgi | Genel Bilgi (İngilizce) | ||
Mezunlar İçin İstihdam Olanakları | Mezunlar İçin İstihdam Olanakları (İngilizce) | ||
Sonraki Eğitim Olanakları | Sonraki Eğitim Olanakları (İngilizce) | ||
Mezuniyet Koşulları | Mezuniyet Koşulları (İngilizce) |
Bachelor's degree in Gastronomy and Culinary Arts
First Cycle (Bachelor's Degree)
Lateral or vertical transfer student admission is carried out basing on the "The Transfer Regulations for Associate and Undergraduate Degrees, Double Majors, Sub-specialties and Credit Transfer Regulations among Institutions". The prior learning of transfer students is recognized as per the relevant regulations of Council of Higher Education and under the coordination of the Adaptation Committee.
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 non-formal and informal 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).
Temel Alan | Program Yeterlilikleri | Ulusal Yeterlilik Çerçevesi | |||||||||||||||||||||
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BİLGİ Kuramsal, Olgusal |
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BECERİLER Bilişsel, Uygulamalı |
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YETKİNLİKLER Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği |
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YETKİNLİKLER Öğrenme Yetkinliği |
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YETKİNLİKLER İletişim ve Sosyal Yetkinlik |
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YETKİNLİKLER Alana Özgü Yetkinlik |
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2023/2024 Course List | |||||||||||
1. SEMESTER | |||||||||||
Catalog No |
Course Code |
Course Name | Compulsory/Elective | Course Language | T | L | U | Course Hour |
ECTS | ||
9905013 | AIT101 | Atatürk's Principles and History of Turkish Revolution I (DE) | Compulsory Course | Turkish | e_ders | 2 | 0 | 0 | 2 | 2 | 2 |
9907106 | ENF101 | Practices In Basic Information Technologies (DE) | Compulsory Course | Turkish | e_ders | 3 | 0 | 0 | 3 | 3 | 3 |
9901012 | TDB101 | Turkish Language I (DE) | Compulsory Course | Turkish | e_ders | 2 | 0 | 0 | 2 | 2 | 2 |
9519047 | TUF103 | English Grammar I | Compulsory Course | English | Teorik | 2 | 0 | 0 | 2 | 2 | 4 |
9519001 | TUF101 | General Tourism | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 5 |
1901001 | GMS101 | Introduction to Gastronmy and Culinary Art | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 5 |
1901008 | GMS103 | Food Science and Technology | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 5 |
1901004 | GMS105 | Food Safety and Hygiene | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 4 |
Total ECTS credits for Compulsory Course | 30 | ||||||||||
Total ECTS for 1. Semester | 30 | ||||||||||
2. SEMESTER | |||||||||||
Catalog No |
Course Code |
Course Name | Compulsory/Elective | Course Language | T | L | U | Course Hour |
ECTS | ||
9905014 | AIT102 | Atatürk's Principles and History of Turkish Revolutions II | Compulsory Course | Turkish | e_ders | 2 | 0 | 0 | 2 | 2 | 2 |
9912002 | KYP102 | Career Planning | Compulsory Course | Turkish | Kariyer Planlama | 2 | 0 | 0 | 2 | 2 | 0 |
9901013 | TDB102 | Turkish Language II (DE) | Compulsory Course | Turkish | e_ders | 2 | 0 | 0 | 2 | 2 | 2 |
9519026 | TUF102 | Basic Principles of Nutrition | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
9519048 | TUF104 | English Grammar II | Compulsory Course | English | Teorik | 2 | 0 | 0 | 2 | 2 | 5 |
9519005 | TUF108 | Tourism Management | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901007 | GMS102 | Gastronomy and Food History | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 5 |
1901009 | GMS104 | Food Geography | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 4 |
Total ECTS credits for Compulsory Course | 30 | ||||||||||
Total ECTS for 2. Semester | 30 | ||||||||||
3. SEMESTER | |||||||||||
Catalog No |
Course Code |
Course Name | Compulsory/Elective | Course Language | T | L | U | Course Hour |
ECTS | ||
9519050 | TUF201 | English Communication Skills I | Compulsory Course | English | Teorik | 2 | 0 | 0 | 2 | 2 | 4 |
9519003 | TUF203 | Presentation and Report Writing Techniques | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 4 |
1901010 | GMS201 | Ethics and Sustainability in Gastronomy | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901011 | GMS203 | Food Law | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 5 |
1901013 | GMS205 | Food Preparing and Cooking Tecniques I | Compulsory Course | Turkish | Teori+Uygulama | 1 | 0 | 2 | 3 | 2 | 6 |
1901012 | GMS207 | Management and Organization in Food and Beverage Enterprises | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 5 |
Total ECTS credits for Compulsory Course | 30 | ||||||||||
Total ECTS for 3. Semester | 30 | ||||||||||
4. SEMESTER | |||||||||||
Catalog No |
Course Code |
Course Name | Compulsory/Elective | Course Language | T | L | U | Course Hour |
ECTS | ||
9519049 | TUF202 | English Communication Skills II | Compulsory Course | English | Teorik | 2 | 0 | 0 | 2 | 2 | 4 |
1901019 | GMS202 | Seminar | Compulsory Course | Turkish | Teori+Uygulama | 1 | 0 | 1 | 2 | 2 | 5 |
1901015 | GMS204 | Cereal Products Technology | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 5 |
1901017 | GMS206 | Food Preparing and Cooking Tecniques II | Compulsory Course | Turkish | Teori+Uygulama | 1 | 0 | 2 | 3 | 2 | 6 |
1901018 | GMS208 | Food and Beverage Services Marketing | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 5 |
1901016 | GMS210 | Food and Beverage Cost Control | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 5 |
Total ECTS credits for Compulsory Course | 30 | ||||||||||
Total ECTS for 4. Semester | 30 | ||||||||||
5. SEMESTER | |||||||||||
Catalog No |
Course Code |
Course Name | Compulsory/Elective | Course Language | T | L | U | Course Hour |
ECTS | ||
9519029 | TUF301 | Scientific Research Methods | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 4 |
1901021 | GMS301 | Kitchen Practices I | Compulsory Course | Turkish | Teori+Uygulama | 1 | 0 | 2 | 3 | 2 | 4 |
Total ECTS credits for Compulsory Course | 8 | ||||||||||
9519042 | TUF303 | 2. Foreign Language French I | Elective Course Group I | French | Teorik | 2 | 0 | 0 | 2 | 2 | 4 |
At least 4 ECTS courses will be selected | Total ECTS credits for Seçmeli Ders Grup I | 4 | |||||||||
9519027 | TUF305 | Gastronomy Guidance | Elective Course Group II | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
9519004 | TUF307 | General Accounting | Elective Course Group II | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
9519007 | TUF309 | Entrepreneurship | Elective Course Group II | Turkish | Teorik | 4 | 0 | 0 | 4 | 4 | 6 |
9519028 | TUF311 | Social Responsibility Project | Elective Course Group II | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901027 | GMS303 | Kitchen Mathematics and Terminology | Elective Course Group II | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901026 | GMS307 | Restaurant Management | Elective Course Group II | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901022 | GMS309 | Basic Pastry | Elective Course Group II | Turkish | Teori+Uygulama | 1 | 0 | 1 | 2 | 2 | 6 |
1901023 | GMS311 | Turkish Culinary Culture and Applications | Elective Course Group II | Turkish | Teori+Uygulama | 1 | 0 | 1 | 2 | 2 | 6 |
1901029 | GMS313 | Food, Culture and Society | Elective Course Group II | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901024 | GMS315 | Local Cusines | Elective Course Group II | Turkish | Teori+Uygulama | 1 | 0 | 1 | 2 | 2 | 6 |
At least 18 ECTS courses will be selected | Total ECTS credits for Seçmeli Ders Grup II | 18 | |||||||||
Total ECTS for 5. Semester | 30 | ||||||||||
6. SEMESTER | |||||||||||
Catalog No |
Course Code |
Course Name | Compulsory/Elective | Course Language | T | L | U | Course Hour |
ECTS | ||
1901033 | GMS302 | Kitchen Practices II | Compulsory Course | Turkish | Teori+Uygulama | 1 | 0 | 2 | 3 | 2 | 4 |
1901032 | GMS304 | Tourism and Gastronomy Cities | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 4 |
Total ECTS credits for Compulsory Course | 8 | ||||||||||
9519043 | TUF302 | 2. Foreign Language II | Elective Course Group III | French | Teorik | 2 | 0 | 0 | 2 | 2 | 4 |
At least 4 ECTS courses will be selected | Total ECTS credits for Seçmeli Ders Grup III | 4 | |||||||||
1901034 | GMS306 | Dietry Cuisine | Elective Course Group IV | Turkish | Teori+Uygulama | 1 | 0 | 1 | 2 | 2 | 6 |
1901041 | GMS308 | Gastronomy Literacy | Elective Course Group IV | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901040 | GMS310 | Ottoman Cuisine | Elective Course Group IV | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901037 | GMS312 | Service and Protocol Rules | Elective Course Group IV | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901036 | GMS314 | Cold Cusine Art | Elective Course Group IV | Turkish | Teori+Uygulama | 1 | 0 | 1 | 2 | 2 | 6 |
1901038 | GMS316 | Basic Art and Aesthetics Knowledge | Elective Course Group IV | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901035 | GMS318 | International Cuisine Applications - I | Elective Course Group IV | Turkish | Teori+Uygulama | 1 | 0 | 1 | 2 | 2 | 6 |
1901042 | GMS320 | Food Sociology | Elective Course Group IV | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901039 | GMS322 | Food Styling | Elective Course Group IV | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
At least 18 ECTS courses will be selected | Total ECTS credits for Seçmeli Ders Grup IV | 18 | |||||||||
Total ECTS for 6. Semester | 30 | ||||||||||
7. SEMESTER | |||||||||||
Catalog No |
Course Code |
Course Name | Compulsory/Elective | Course Language | T | L | U | Course Hour |
ECTS | ||
9519010 | TUF401 | Business Law | Compulsory Course | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 4 |
1901044 | GMS401 | Kitchen Practices III | Compulsory Course | Turkish | Teori+Uygulama | 1 | 0 | 2 | 3 | 2 | 4 |
Total ECTS credits for Compulsory Course | 8 | ||||||||||
9519044 | TUF401 | 2. Foreign Language French III | Elective Course Group V | French | Teorik | 2 | 0 | 0 | 2 | 2 | 4 |
At least 4 ECTS courses will be selected | Total ECTS credits for Seçmeli Ders Grup V | 4 | |||||||||
1901053 | GMS403 | Ancient Culinary Culture | Elective Course Group VI | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901052 | GMS405 | Spice and Coffee Culture | Elective Course Group VI | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901045 | GMS407 | Raw Nutrition | Elective Course Group VI | Turkish | Teori+Uygulama | 1 | 0 | 1 | 2 | 2 | 6 |
1901050 | GMS409 | New Trends in World Cuisine | Elective Course Group VI | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901046 | GMS411 | Fusion Cuisine | Elective Course Group VI | Turkish | Teori+Uygulama | 1 | 0 | 1 | 2 | 2 | 6 |
1901047 | GMS413 | Sensory Analysis in Gastronomy | Elective Course Group VI | Turkish | Teori+Uygulama | 1 | 0 | 1 | 2 | 2 | 6 |
1901049 | GMS415 | Cafe and Bar Management | Elective Course Group VI | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
1901048 | GMS417 | International Cuisine Applications - II | Elective Course Group VI | Turkish | Teori+Uygulama | 1 | 0 | 1 | 2 | 2 | 6 |
1901051 | GMS419 | Sales Management in Tourism Establishments | Elective Course Group VI | Turkish | Teorik | 2 | 0 | 0 | 2 | 2 | 6 |
At least 18 ECTS courses will be selected | Total ECTS credits for Seçmeli Ders Grup VI | 18 | |||||||||
Total ECTS for 7. Semester | 30 | ||||||||||
8. SEMESTER | |||||||||||
Catalog No |
Course Code |
Course Name | Compulsory/Elective | Course Language | T | L | U | Course Hour |
ECTS | ||
9519038 | TUF402 | Vocational Training in Business (VTB) | Compulsory Course | Turkish | İşletmede Mesleki Eğitim | 5 | 0 | 35 | 40 | 20 | 24 |
9519009 | TUF404 | Graduation Project | Compulsory Course | Turkish | Teorik | 0 | 0 | 2 | 2 | 2 | 6 |
Total ECTS credits for Compulsory Course | 30 | ||||||||||
Total ECTS for 8. Semester | 30 |
Common Course of University |
Common Course of Faculty |
Course of Program |
Examination, assessment and grading procedure is mainly based on Kocaeli University Education and Training Regulations for Associate and Undergraduate Degrees Depending on the nature of the course various instruments such as midterms, final exams, short exams, presentations, assignments, projects, portfolios and applications may be involved in the assessment process of a semester on condition that students are informed about their weights upon registry. Contribution of these activities to final grading range between 30% -70% and So as to be eligible to take the final exam, a student has to fulfill the attendance requirement of 70% for theoretical and 80 % for practical courses. Once this requirement is fulfilled, attendance is not required again in case of a failure and retaking that course. Final grading of a course is determined on the basis of semester studies and final exam. Those with certified and officially approved excuses are also given a makeup exam. Please see the course structure page and click on the courses for more info on each course.
The equivalences and coefficients of letter grades out of 100 points is as follows.
Score | Letter Grade | Coefficient | Definition |
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90-100 | AA | 4 | Excellent |
85-89 | BA | 3.5 | Very Good |
80-84 | BB | 3 | Good |
75-79 | CB | 2.5 | Satisfactory |
65-74 | CC | 2 | Pass |
58-64 | DC | 1.5 | Conditional |
50-57 | DD | 1 | Conditional |
40-49 | FD | 0.5 | Fail |
<= 39 | FF | 0 | Fail |
D | 0 | Not Fulfill the Required Attendance | |
E | 0 | Incomplete | |
N | 0 | NonAttendee ( Exams And Other Evaluations ) | |
G | 0 | Pass | |
K | 0 | Fail | |
S | 0 | Ongoing Study |