• Gastronomy and Culinary Arts

1- ACADEMIC PROGRAM MISSION, PLANNING, EVALUATION

Mission

To raise students who are open to change, development and communication, have developed problem-solving skills, are aware of ethical and social values, and will contribute to the development of the tourism sector, under the guidance of the sector's demands and academic developments.

Vision

To be one of the most preferred departments in Turkey with its qualified academic staff and education program.

Planning

It is carried out within the framework of the Regulation on Determination and Use of Academic Staff Norm Staffs in State Higher Education Institutions. It is possible for academic staff to be assigned to academic activities both in the country and abroad if they complete the legal processes in order to improve themselves. Academic staff are encouraged to attend scientific conferences at home and abroad.

Department Quality Board Members

Assoc. Prof. Dr. Savaş EVREN

Assoc. Prof. Dr. Eray POLAT

Asst. Prof. Dr. Murat ÖDEMİŞ

 

Duties and Functioning of Department Quality Board

In the first week of the beginning of each semester, the department quality board makes written recommendations to the department board for a) improvement of quality in education and training b) improvement of quality in research and development activities. Suggestions are put on the agenda of the department board and discussed. Accepted suggestions are put into practice by the department. At the beginning of each semester, the department quality board reviews past practices related to quality and submits in writing to the department board its proposals for measures for deviations in quality practices.

Evaluation

1) Education: Employment rate of graduates

           Since the department has not yet graduated, any rate cannot be given.

2) Scientific Publication: The number of qualified national and international publications of the academicians of the department, the number of citations of the publications

          Click here to access information about scientific publications and citations.

2- ACADEMIC STAFF AND MANAGEMENT STANDARDS

Academic Staff in Our Department

Assoc. Prof. Dr. Savaş EVREN  - Head of Department

Assoc. Prof. Dr. Eray POLAT

Asst. Prof. Dr. Murat ÖDEMİŞ

Asst. Prof. Dr. Songül Seda KAMBER TAŞ

Lecturer Rifat PIR

Res. Assist. Aleyna GÜN

Development Opportunities of Academic Staff

It is possible for the academic staff to be assigned if they complete the legal processes for self-development and to train them in the country and abroad.

Academic staff are encouraged to participate in scientific conferences at home and abroad.

Management Standards

Our unit carries out the duties regulated by the 12th article of the Higher Education Law No. 2547 and continues its operations in the management and administrative structure in line with the objectives and targets included in the strategic plan.

 

3- TEACHING AND LEARNING PROCESSES

Department Student Admission Requirements

It is sufficient to be successful in the Higher Education Institutions Exam (YKS) conducted by the Student Selection and Placement Center (ÖSYM). Our department accepts students based on their verbal score. The scores that are considered sufficient for student admission to the department are included in the YKS preference guides of OSYM and are updated every year. Admission conditions for foreign students are announced on the university's website at the beginning of each academic year.

Program Language: Turkish

Graduation Requirements: In order to successfully complete the program, it is necessary to pass all the courses available in the program (240 ECTS equivalent), to achieve a weighted grade point average of at least 2.00 out of 4.00, and to have completed an internship consisting of 60 working days.

The aim of the program:  It is to train qualified employees, middle and upper level manager candidates for the sector by providing a modern, scientific and quality education. In line with this purpose, students will acquire knowledge such as one compulsory (English) and one optional foreign language (Arabic, Russian, German), tourism and food and beverage industry, modern management and management, information and communication technologies used in the food and beverage industry, and basic human psychology. and equipped with skills.

Our department closely follows the changes in the sector. At the end of each semester, the curriculum of the department is reviewed, and the proposals for changes in the curriculum are discussed at the department boards and necessary changes are made. Our curriculum consists of theoretical and applied courses. Theoretical courses are taught in the classroom environment, the courses related to automation applications are taught in the computer laboratory environment, and the professional practice courses are taught in the practice kitchen of our faculty. With the internship application, it is aimed that the students have knowledge and experience about their own sectors.

Principles of Measurement and Evaluation: Measurement and evaluation are carried out according to Gumushane University Associate Degree and Undergraduate Education and Examination Regulations. The program consists of compulsory and elective courses. Compulsory courses are the courses that the student has to take. Elective courses are the courses that the student can take by choosing from the suggested ones. Elective courses are chosen individually or among the specified course groups in the curriculum of the department. In order to take the final exam of a course, it is compulsory to be registered for that course and to attend at least 70% of the theoretical courses taken for the first time and at least 80% of the applied courses. Students who cannot fulfil these conditions will not be admitted to the final exam. This student is given an absent letter grade (D). For each course, at least one midterm exam is given each semester. The contribution of the midterm exam to the success grade is 40% and the contribution of the final exam is 60%. All exams are evaluated over 100 points. It is obligatory to get at least 45 points from the final exam. Students who get AA, BA, BB, CB and CC letter grades from a course are considered successful in that course. In addition, students with a grade point average of at least 2.00 for a semester are considered successful in the courses they received with a DC letter grade. At the end of each semester, students can take the make-up exam for all the courses they failed in that semester.

Employment Opportunities and Work Areas of Graduates: For the graduates of the department, in the food and beverage departments of national or international accommodation enterprises, restaurant/cafe/bar etc. In the kitchen team or business department of independent food and beverage businesses, in the product development departments of food businesses (R&D), Restaurant/cafe/bar etc. As an entrepreneur and operator, there are a wide variety of job opportunities in academic institutions or institutions providing education in the food and beverage sector. At the same time, there are different duties in the Ministry of Tourism, inspector and various levels of the ministry, and job opportunities in public touristic facilities. Academic career opportunities are also available for successful and prone students. Apart from these, since a training is given for the service sector, it is possible to work as a manager, bank clerk, etc. in the service sector. There are also job opportunities.

Counselling services offered to students: Counseling services are basically given under the following headings:

Orientation training

Course selection

Participation in exchange programs

Internship procedures

Program Learning Outcomes

1. Gain advanced knowledge about concepts, principles and phenomena in the fields of management, marketing, business and economics, history and geography in the field of gastronomy and culinary arts.

2. Knows and applies research methods in the field of gastronomy and culinary arts.

3. Gain knowledge about legal regulations, professional standards, rights and obligations related to gastronomy and culinary arts.

4. Knows the current problems related to gastronomy and culinary arts; can address these problems; can hold discussions; will be able to produce solutions to problems within the framework of being scientific with an analytical approach.

5. Applies the theoretical knowledge gained in food management, menu planning and management in the field of gastronomy and culinary arts in the business environment.

6. By examining the changes in gastronomy, they can follow new trends, new approaches, new marketing, business and management understandings, service processes and contribute adequately.

7. He/she can transfer the information he/she has obtained about gastronomy and culinary arts to the related or unrelated parties orally or in writing.

8. Takes responsibility and works efficiently, independently or with others, in projects related to gastronomy and culinary arts.

9. Develops a positive attitude towards lifelong learning. In this context, it increases the professional knowledge and skills of the people with whom it works related to food and beverage; develops himself personally and professionally.

10. Communicates verbally and in written form in a foreign language at least at the B1 General Level of the European Language Portfolio. In addition, he/she will have knowledge of a second foreign language sufficient to enable communication.

11. Has business ethics related to gastronomy and culinary arts, performs his job within the framework of the laws required by his profession.

12. It acts with the awareness it has on the protection of the social, natural and cultural environment, social rights, occupational health and safety.

13. Pays attention to human health and hygiene, external appearance issues.

Opportunities to Participate in Exchange Programs

Students who want to participate in exchange programs can apply to Erasmus, Mevlana and Farabi programs through the Foreign Relations Office. Since it is a department that has just started education and training, participation in all programs has not been achieved yet.

 

4- PHYSICAL OPPORTUNITIES, STUDENT ASSESSMENTS AND STANDARDS

Physical Structure

Our faculty continues its administrative and educational activities on the 2nd and 6th floors of the Faculty of Engineering and Natural Sciences building in the Gümüşhane University Campus Area in the Bağlarbaşı Neighbourhood of Gümüşhane province. Administrative and Academic working environments are on the 6th floor, and the classrooms for the students are on the 2nd floor. The application kitchen of our department is located on the 2nd floor and allows hot and cold applications to be made.

Classrooms and Laboratories

There are 7 classrooms for 56 people to be used in our department. There is also a computer lab with a capacity of 50 people. The application kitchen of our department is located on the 2nd floor and allows hot and cold applications to be made.

Library

In our faculty, there is a library with an area of ​​50 m², which contains the works that will meet the basic and auxiliary course resource needs of the students in the current programs. In addition, we have a central library on our campus that can directly serve the purpose. Within the library, online databases that can be accessed via our university's ULAKBİM internet line provide service.

Our university is a member of the "Anatolian University Libraries Consortium (ANKOS), Tübitak-Electronic Resources National Academic License (Ekual) Consortium" and is a member of many important national and international databases. All academic and administrative units of our university benefit from these opportunities.

Meeting and Conference Halls

Our faculty has 1 meeting room with a capacity of 50 people.

Social and Cultural Opportunities

Indoor cafeteria and outdoor recreation park belonging to our school,
A cafeteria large enough to meet the needs of all our students in the central campus,
Indoor swimming pool, fitness centre, indoor sports hall, football, basketball, volleyball, tennis courts available to our students in the main campus,
Zigana Mountain Ski Facilities, located within the provincial borders, provide opportunities for all kinds of winter sports. There is a baby lift and a teleski with a carrying capacity of 843 people per hour in the ski facilities that do not have accommodation and transportation problems.

Student clubs

In our faculty, a student club was established under the name of “Tourism and Travel Club” in the 2014-2015 academic year and continues its activities.

Housing Status

There are male and female dormitories belonging to the Credit and Dormitories Institution in the city center. In addition, there are many male and female dormitories run by private entrepreneurs in the city center.

Student Assessments and Standards

They are subjected to midterm and final exam for each course. The contribution of the midterm exam to the success grade is 40% and the contribution of the final exam is 60%. All exams are evaluated over 100 points. It is obligatory to get at least 45 points from the final exam. Students who get AA, BA, BB, CB and CC letter grades from a course are considered successful in that course. In addition, students with a grade point average of at least 2.00 for a semester are considered successful in the courses they received with a DC letter grade. At the end of each semester, students can take the make-up exam for all the courses they failed in that semester. The student must have passed all the courses in the program and must not have an FF, DZ or YZ grade. In this program, the student must provide a minimum of 240 ECTS credits and a GPA of at least 2.00 out of 4.00.

 

5- RESEARCH AND DEVELOPMENT OPPORTUNITIES

While determining the institutional research strategy of the department, local, regional and national development goals were taken into consideration. Considering that tourism is among the priority areas determined in the regional development strategic plan, it can be said that the specialization processes that form the basis of our research strategy also cover the region.

There are various opportunities for our academic staff to benefit from in research and development activities. The Scientific Research Projects Coordinatorship of our university provides financial support for the scientific research of academic staff. Our faculty members apply to the BAP Coordinatorship in order to find current and original research topics in their fields, to create their theoretical and methodological framework and to receive financial support. These projects are evaluated by referees and commissions, and support is provided to projects that are thought to contribute scientifically. A similar process applies to projects supported by TÜBİTAK. Here, the individual efforts of the instructors come to the fore.

There are project-oriented educational activities for students to gain research competence. The graduation theses in the education curriculum contribute to the students' gaining research competence. In addition, it should be noted that the scientific research project unit supports undergraduate thesis research. On the other hand, "Entrepreneurship and SMEs" and "Research Methods" courses are also given to these students in order to gain research competence.

 

6- LEARNING ENVIRONMENT AND INTERACTION WITH THE ENVIRONMENT

Learning Environment

There are 2 classrooms for 56 people belonging to our department and 1 library that constitutes the common use area of ​​our faculty students.

31 students are studying in the department; 3 Dr. There are 3 Academic Staff, including Faculty Members.

Interaction with the Environment

In addition to theoretical courses, there are also applied courses in the department. Interaction with the environment is ensured in the applied courses and during the internship of the students, and an on-the-job training environment is created for the students. In the social facilities of the university and in the tourism enterprises located in the province, it is ensured that the students both get acquainted with the sector and put their theoretical knowledge into practice.

In addition, technical trips are organized by the course instructor from time to time within the scope of the course so that the students can reinforce some of the theoretical courses. In addition, in our department, employees who have worked in various units and levels in the sector are invited to our faculty and organizations such as meetings, interviews or exemplary food and beverage applications in the practice kitchen are held.

 

7- QUALITY ASSURANCE SYSTEM AND CONTINUOUS IMPROVEMENT WORKS

In the department, studies for the implementation, monitoring and improvement of the strategies determined in order to implement the quality assurance policies are implemented within the framework of strategic management. In this context, the internal control of the education provided is provided by evaluating the opinions and academic performances of students and instructors.

A participatory management approach is adopted within the department. The opinions of academic staff and students are sought in order to achieve the best performance in the theoretical and practical courses conducted in the department and to graduate students with the competence to meet the needs of the sector.

In order to measure, evaluate and continuously improve the performance of the department, "student and staff satisfaction surveys" will be organized in order to measure and evaluate the academic staff's both educational and research performance.

Whether the department has achieved its mission, vision and goals and its academic success; The preference rate of the department will be evaluated in terms of the academic performance of the personnel and the continuity of the graduates of the department in the sector. For this, it is planned to establish an alumni information system.

More emphasis is placed on activities such as congresses, conferences, symposiums, panels, which will enable students to meet with the sector, in order to realize a higher quality and efficient education, and on-the-job training and technical trips, where they will provide the opportunity to practice department courses and learn on-site. Relevant technical trips are carried out under the supervision of Asst. Prof. Dr. İsmail Çalık, the club's advisor, within the tourism excursion club.

1st Semester
Course Code	Course Name	T+A	ECTS	Öğretim Elemanı
AITB191	Atatürk İlkeleri ve İnkılap Tarihi-I	2+0	2
DGR101	Değerlerimiz	2+0	2
GMS101	Genel Turizm	2+0	5
GMS103	Genel İşletme	2+0	4
GMS105	Temel Mutfak Bilgisi ve Uygulamaları	3+2	4
GMS107	Gastronomi Tarihi	3+0	4
GMS109	İş ve Sosyal Güvenlik Hukuku	2+0	4
TDB101	Türk Dili-I	2+0	2
YDB115	İngilizce I	4+0	5
2nd Semester
Course Code	Course Name	T+A	ECTS	Öğretim Elemanı
AITB192	Atatürk İlkeleri ve İnkılap Tarihi-II	2+0	2
GMS102	Temel Mutfak Üniteleri	3+2	4
GMS104	Pazarlama İlkeleri	2+0	4
GMS106	Yönetim ve Organizasyon	2+0	4
GMS108	Gıda Mevzuatı	3+0	5
GMS110	Beslenme İlkeleri	3+0	5
TDB102	Türk Dili-II	2+0	2
YDB116	İngilizce II	4+0	5
KRY102	Kariyer Planlama	1+0	2
3rd Semester
Course Code	Course Name	T+A	ECTS	Öğretim Elemanı
GMS201	Hijyen ve Sanitasyon	3+0	4
GMS203	Yiyecek-İçecek Yönetimi	2+0	3
GMS205	Mesleki Güvenlik ve İlkyardım	2+0	3
GMS207	Yiyecek-İçecek Hizmetleri Muhasebesi	3+0	3
GMS209	Doğrama Teknikleri ve Pişirme Yöntemleri	3+2	4
GMS211	Yiyecek-İçecek Pazarlaması	2+0	3
GMS213	Mesleki Etik	2+0	3
YDB201	Mesleki İngilizce I	4+0	4
4th Semester
Course Code	Course Name	T+A	ECTS	Öğretim Elemanı
GMS202	Yiyecek-İçecek Sosyolojisi	2+0	4
GMS204	Turizm Ekonomisi	2+0	3
GMS206	Yiyecek-İçecek Hizmetlerinde Maliyetler ve Kontrolü	2+0	3
GMS208	Menü Planlama	3+0	3
GMS210	Gıda Kimyası	3+0	4
GMS212	Soslar-Stoklar-Fondlar-Çorbalar	3+2	4
GMS214	Soğuk Mutfak	3+2	4
YDB202	Mesleki İngilizce II	4+0	5