The proposals of our university regarding the opening of a program related to the Gastronomy and Culinary Arts Department/Gastronomy and Culinary Arts Department within the Akçakoca School of Tourism and Hotel Management were examined at the Higher Education Executive Board meeting dated 01.04.2020 and the amendments to the Law No. It was deemed appropriate to open it in accordance with article d-2. Gastronomy and Culinary Arts Department started its education life with 40 students in the 2020-2021 fall semester. The Department of Gastronomy and Culinary Arts started its education and training life with 40 students in the fall semester of 2020-2021. As of the 2020-2021 fall semester, the department continues its education and training life with 1 Associate Professor, 3 Dr. Lecturers and 2 Lecturers.
To train qualified manpower with high human value, critical
perspective and analytical thinking, equipped at undergraduate and graduate
level required by the food and beverage industry.
To be one of the leading programs in the national and international field among the universities that provide gastronomy education.
Students who successfully complete the program are entitled to receive a
Bachelor of Gastronomy and Culinary Arts Undergraduate Degree.
Students who successfully complete the programme will be awarded an Bachelor's Degree in Bachelor of Arts in Culinary Arts.
Within the framework of the regulations determined by the Higher
Education Institution (HEI), student admission to this program is made through
the system made by the Student Selection and Placement Center (SSPC). After the
students notify the program preferences they want to study, they are placed in
the relevant programs by this center according to the scores they get from this
exam.
Foreign students are admitted to this program with the
results of internationally recognized exams such as SAT and ACT or according to
their secondary education graduation grades (Associate and Undergraduate
Programs Foreign Student Admission Directive).
Students must successfully complete all the courses
available in the program (240 ECTS in total) and get at least 50 points out of
100 from each course. They have to obtain at least 2.50 General Weighted Grade
Point Average (GPA) out of 4.00. In addition, they must be successful by
getting at least DD grade from all the courses prescribed in the curriculum. It
is also obligatory for students to complete their compulsory internship within
the specified time.
Students studying at Duzce University may be exempt from
certain courses within the framework of certain regulations. If the content of
the course taken at another institution is in accordance with the content of
the course given at DU and it is approved by the relevant
faculty/institute/school administrative board, the student may be exempted from
this course.
Gastronomy and Culinary
Arts department; It is an important field that trains academic staff and can
conduct scientific research in this field, as well as educated, qualified and
high human value, business ethics and morals for businesses in the food and
beverage sector that is developing and changing day by day
| No | Program Requirements |
|---|---|
| 1 | Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts |
| 2 | Knows and applies national-international occupational health, work and food safety regulations related to their field |
| 3 | Knows and applies business and management functions, menu planning and food and beverage cost control. |
| 4 | Gains aesthetic, artistic knowledge and skills related to his field; have the ability of "sensory analysis" and "quality control" for foodstuffs. |
| 5 | Knows and applies cover design, food and beverage preparation, presentation and service techniques. |
| 6 | Knows classical / modern kitchen applications and cooking methods. |
| 7 | Gains knowledge about the properties and nutritional values of foods. In this way; gains the ability to successfully run all of the product living houses from the selection of the raw material to its processing, presentation and consumption. |
| 8 | Recognizes Turkish and world cuisines, knows their differences and similarities, knows how to reach all local and international recipes |
| 9 | Produces solutions with an innovative perspective to meet changing consumer expectations |
| 10 | Can use information and communication technologies at the level required by gastronomy. |
| 11 | Knows and applies management theories and practices that can effectively manage a food and beverage business. |
| 12 | Acts in accordance with the social, scientific, cultural and ethical values related to the field of gastronomy. |
| 13 | Recognizes and understands different cultures; communicates effectively with guests and collaborators and demonstrates presentation skills |
| 14 | Demonstrates reading, comprehension, speaking and writing skills in the English language. |
| 15 | Demonstrates basic reading, comprehension, speaking and writing skills in a foreign language/languages other than English. |
1. Knows and applies the concepts, principles and theories
in the field of Gastronomy and Culinary Arts.
Graduates of this department have the opportunity to work in
the following companies;
1. Public and private sector food and beverage businesses
(Restaurant, Fast Food Business, Cafe, Restaurant etc.)
2. Food and beverage departments of accommodation
establishments
3. Catering businesses,
4. Universities (academic),
Those who successfully complete this program can apply to
graduate and doctorate programs in Gastronomy and Culinary Arts.
In the Gastronomy and
Culinary Arts Programme, it teaches the intricacies of gastronomy and the
management dimension of the profession to students who want to study and work
on food and beverage culture. The program prepares its students for their
careers in the most effective way by providing them with both theoretical and
applied culinary education and practical knowledge of the food and beverage
industry. In this context, students get to know Turkish and world cuisines and
are trained on human health and food safety.
The program is carried
out by faculty members in the department and externally provided when needed.
The courses are carried out within the framework of the criteria and methods
determined by the instructor in charge of the course. In order to graduate,
undergraduate students must fulfill the conditions specified in the 36th
article of our University's Undergraduate Education and Examination Regulation.
It is applied for each course and evaluated in the “Course Information Form”, which is a maintenance in terms of improvement. Click here for more information about the plan
Having a grade point average of 2.50,
• To have taken 240 ECTS courses in the department.
• To pass the compulsory and elective courses of each
academic year.
• To have completed the mandatory 60-day internship
Full time