GASTRONOMY AND CULINARY ARTS (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

PROGRAM INFORMATION

Prof. Dr. Burak MİL
Head of Department
E-Mail: burak.mil@kent.edu.tr
Telephone:

PURPOSE OF THE PROGRAM:

To train qualified personnel in the field of gastronomy and culinary arts.

DEGREE AWARDED:

The students who successfully complete the program are awarded the degree of Lisans of .

REGISTRATION REQUIREMENTS:

General admission requirements for Turkish and foreign students are valid to start the program. The student must have a secondary education graduation and get enough points in the relevant field in the YKS exam.

GRADUATION REQUIREMENTS:

İlgili programdan mezun olacak öğrenci aşağıdaki şartları yerine getirmek durumundadır:
The student must have succeeded in all the courses in the program, have no FF, DZ or YZ grades, must provide at least 240 ECTS credits in the program in question, and have a GPA of at least 2.00 out of 4.00. In addition, since the department has an internship obligation, the student must have completed his internship.

RECOGNITION OF PRIOR LEARNING:

Students who have graduated from Associate Degree programs with the Vertical Transfer Exam (DGS) conducted by OSYM can be placed in Undergraduate programs that are a continuation of the fields they graduated from. Within the scope of the Regulation on the Principles of Transfer between Associate Degree and Undergraduate Degree Programs in Higher Education Institutions, Double Major, Minor and Inter-Institutional Credit Transfer; In line with the principles determined by the University Senate, students are accepted from other higher education institutions to the equivalent programs of our university by horizontal transfer between institutions. Again in line with the same principles, students have the right to enroll in Double Major and Minor Programs if they meet the necessary conditions.

PROGRAM QUALIFICATION:

Bilgi (Described as Theoritical and/or Factual Knowledge.)
1) Recognizes educational resources and culinary tools in the field of gastronomy.
2) Defines the working areas and responsibilities of the personnel in a food and beverage business.
3) Defines the occupational safety rules in the working environment.
4) By understanding the physical and chemical events behind cooking, she/he knows in advance the effects of the methods she/he uses on food.
Beceriler (Describe as Cognitive and/or Practical Skills.)
5) Develops creative menus
6) Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
7) Recognizes and promotes national cuisine culture.
8) Designs menus within the framework of professional ethics and health rules.
Yetkinlikler (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
9) She/He takes responsibility for everything from the recipe to the presentation of the food in the kitchen.
10) Develop a positive attitude towards lifelong learning, use knowledge effectively.
11) By using Turkish correctly, he/she has a command of his/her mother tongue.
12) Recognizes the concepts of teamwork and time management.
13) Develops cooking techniques.
14) It carries out economic activities such as marketing and cost analysis of a business related to the field of gastronomy.

QUALIFICATION REQUIREMENTS AND RULES PRESENTED IN THE PROGRAM:

All of the work (theoretical lecture, practice, seminar, individual study, exams, homework, etc.) that a student must do in order to successfully complete a course is expressed in the European Credit Transfer System (ECTS).
▪ ECTS is a student-centered credit system based on the student's workload. The student is obliged to take at least 30 ECTS courses each semester.
▪ When the student graduates, the success status is determined by the GRADE POİNT AVERAGE.
▪ Achievement status in a course; It is determined by evaluating the midterm exam grade and the average of the final or make-up exam. In order for the student to graduate, he/she must have succeeded in all the courses with a minimum of 120 ECTS credits in the curriculum, and his/her GPA must be at least 60 out of 100.
▪ For detailed information, you can refer to the “Istanbul Kent University Associate Degree and Undergraduate Education and Examination Regulations”.

EXAMS, MEASUREMENT AND EVALUATION:

Exams are evaluated out of 100 full marks. Year-end success grade; It is the grade obtained as a result of the addition of 40% of the grade point average during the year and 60% of the end-of-year exam grade.
▪ For general information about the examination regulation and assessment and evaluation processes, it is within the scope of “Istanbul Kent University Associate and Undergraduate Education and Examination Regulations”.

NQF-HETR/ASSOCIATION WITH PROGRAM OUTPUTS:

81 - Kişisel Hizmetler

TR-NQF-HE Main Field Descriptors
81 - Kişisel Hizmetler		 Program Outcomes TR-NQF-HE 6 (Bachelor) Level Descriptors
1 2 3 4 5 6 7 8 9 10 11 12 13 14
Bilgi
Kuramsal - Olgusal 1 1 Kuramsal - Olgusal
2
3
4
5
6
7
Beceriler
Bilişsel - Uygulamalı 1 1 Bilişsel - Uygulamalı
2 2
3
4
5
6
7
8
9
10
11
Yetkinlikler
Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği 1 1 Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği
2 2
3 3
4
5
6
7
8
Öğrenme Yetkinliği 1 1 Öğrenme Yetkinliği
2 2
3 3
4
İletişim ve Sosyal Yetkinlik 1 1 İletişim ve Sosyal Yetkinlik
2 2
3 3
4 4
5
Alana Özgü Yetkinlik 1 1 Alana Özgü Yetkinlik
2 2
3
4
5
6
7
8