Gastronomy and Culinary Arts

Qualification Awarded

Bachelor's degree in Gastronomy and Culinary Arts

Level of Qualification

First Cycle (Bachelor's Degree)

Recognition of Prior Learning

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).

Program Competencies

• Explains practically the preparation, presentation and serving techniques of food and beverages.
• Explains and applies service rules and techniques.
• Uses knowledge of food science, nutrition principles and food quality control in the field of gastronomy.
• Uses the knowledge of legal regulations related to gastronomy, hygiene and food safety in the kitchen.
• Designs different menus for guests in line with menu planning principles.
• To be able to master kitchen planning and plan it in accordance with physical and environmental conditions, to know the use of kitchen equipment.
• Knows food processing techniques.
• To be able to master the theoretical and practical aspects of culinary practices in the field of Gastronomy and Culinary Arts, and to know and explain the techniques, professional prescription and conceptual phenomena related to applied education.
• Know the properties and nutritional value of foods and successfully manage the entire product lifecycle from raw material selection to consumption.
• Controls the preparation, cooking and service standards of the meals.
• Uses theoretical and practical knowledge in the fields of international cuisines and Turkish Culinary Culture.
• Plan their knowledge, skills and competencies with the awareness of sustainability by explaining the ethical values related to Gastronomy and Culinary Arts.
• Knows all the processes related to food and beverage management from the purchasing stage to the presentation stage.
• To be able to learn cost and accounting in food and beverage businesses and to know issues such as purchasing, inventory, income and expense balance.
• Knows the effects of gastronomy on society and culture and makes evaluations about historical facts related to this.
• Recognizes beverage culture in the field of gastronomy and knows beverage types and different beverage preparation techniques.
• Uses at least two foreign languages fluently.
• Designs projects in the field of gastronomy within the scope of sectoral collaborations.
• To be able to communicate in a foreign language in professional life by knowing a professional foreign language related to gastronomy.
• Follows the developments and trends related to gastronomy and applies them in his/her profession.

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: Prof. Dr. Selda UCA KARACABEY