Gastronomy
Bachelor
Full Time
General Information
Language of Instruction
English
Duration
4 Years (8 Semester)
Head of Department
Doç. Dr. OĞUZ DOĞAN
Maximum Duration: 7 Years (14 Semester)
Internship Status: Not Mandatory
About the Program
The language of instruction of the program is English. The undergraduate program has a duration of four (4) years and consists of eight semesters. Upon successful completion of all program requirements, graduates are awarded a Bachelor’s Degree in Gastronomy and Culinary Arts. Excluding the English preparatory year, students are required to complete the program within a maximum period of seven (7) years, starting from the semester in which courses in the registered program are first offered, regardless of whether they are enrolled in each semester.
Admission and Registration Requirements
Students are admitted to the program through the national university entrance examination administered annually by ÖSYM (Student Selection and Placement Center). Placement is based on the Verbal (SÖZ) score type and conducted in accordance with the admission and placement principles determined for the relevant academic year.
Recognition of Prior Learning
Students are admitted to the department through central placement conducted by ÖSYM, as well as through inter-institutional transfers (domestic and international) based on academic achievement, and transfers carried out on the basis of central placement scores, in accordance with the relevant regulations.Students admitted to the department may request the recognition and transfer of courses successfully completed in previously attended associate or undergraduate programs. Such requests must be submitted in writing to the Faculty Secretariat at the beginning of the academic year in which the student will commence their studies, following the successful completion of the compulsory English preparatory program or fulfillment of the relevant exemption requirements. An official transcript must be attached to the petition.Course recognition procedures are carried out in accordance with the principles determined by the Faculty Board of Tourism and the commissions appointed by the Board. Course content and ECTS credit workload are taken into consideration during the evaluation process.
Program Educational Objectives
To educate individuals who possess the knowledge, skills, and competencies required to work in national and international gastronomy settings, as well as in professional kitchens and food and beverage establishments.To educate inquisitive and creative individuals who can develop innovative and culturally sensitive food and beverage services in line with sustainability principles.To educate individuals with strong entrepreneurship, leadership, and communication skills who can advance to managerial positions or become business owners in the sector.To educate professionals who are committed to professional ethical values, sensitive to the environment and society, and possess a strong sense of responsibility.
Exams, Assessment and Evaluation
Examinations are conducted in accordance with the Antalya Bilim University Associate and Undergraduate Education and Examination Regulation and include midterm examinations, final examinations, make-up examinations, exemption examinations, additional examinations, and single-course examinations. These examinations may be administered in written, oral, written and oral, and/or practical formats. In particular, examinations in practice-based courses are conducted in a format consistent with the nature of the course.All examinations within the Department of Gastronomy and Culinary Arts are carried out in line with the Antalya Bilim University Associate and Undergraduate Education and Examination Regulation and the Antalya Bilim University Directive on Examination and Academic Assessment. Semester and final assessments are evaluated out of 100 points, and examination results are announced through the Student Information System (SIS).Students’ academic standing is determined at the end of each semester through the calculation of their cumulative grade point average (CGPA). Beginning from the end of the second semester, students with a CGPA of 2.00 or above are considered academically successful, while those with a CGPA of 1.99 or below are regarded as academically unsuccessful. Students who fail a course included in the program curriculum are required to retake the course in the first semester in which it is offered. A student is not eligible for graduation unless all failed courses have been successfully completed, even if all other graduation requirements have been fulfilled.
TYC Matrix
This table shows the relationship between program outcomes and the Turkish Qualifications Framework for Higher Education (TYC).
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Outcome - Course Contribution Matrix
This table shows the contribution levels of courses in the curriculum to program outcomes. (1: Low Contribution, 2: Medium Contribution, 3: High Contribution)
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Graduation Requirements
Students who choose the Department of Gastronomy and Culinary Arts graduate upon successful completion of the four-year undergraduate program. All students enrolled in the Faculty are required to complete compulsory internships of 60 (sixty) days in the summer term of the second year and 60 (sixty) days in the summer term of the third year, totaling 120 (one hundred twenty) days. In accordance with the University’s Associate and Undergraduate Education and Examination Regulation, a student is entitled to receive a Bachelor’s degree provided that all courses included in the curriculum of the registered program have been successfully completed, a cumulative grade point average of at least 2.00 out of 4.00 has been achieved, and a minimum of 240 ECTS credits has been earned.
Transition to Higher Degree Programs
Graduates who obtain a Bachelor’s degree from the program may apply to master’s and doctoral programs, primarily in Gastronomy and Culinary Arts as well as Tourism Management and related fields.
Occupational Profiles of Graduates
Graduates of the Department of Gastronomy and Culinary Arts are employed in various fields of the tourism and food and beverage sector in accordance with their competencies and career expectations. Career opportunities available to graduates include positions in restaurants and cafés, hotel kitchens, catering companies, public institutions (such as the Ministry of Culture and Tourism, municipalities, and public education centers), teaching positions in Anatolian Vocational High Schools of Hotel Management and Tourism, academic careers, entrepreneurial ventures, food and culinary styling, food safety and inspection, media and publishing (including gastronomy writing and social media content creation), as well as other private sector organizations. Graduates with foreign language proficiency also have opportunities to work abroad, particularly on cruise ships and in international enterprises.In the spring semester of the fourth year, students participate in the “Management Shadowing” program, through which they work three days per week on a full-time basis alongside a manager in the industry. This practice enables students to observe decision-making processes firsthand and actively participate in managerial functions. The program supports students in adapting quickly to professional life, enhancing leadership awareness, and taking their first significant steps toward their careers.In addition, the University offers an elective Cooperative Education program that extends throughout both the fall and spring semesters of the fourth year. Within this model, students work full-time in the industry while continuing their academic studies, thereby integrating theoretical knowledge with professional practice. This structure enables students to gain substantial sectoral experience and develop professional networks prior to graduation.
Course Plan
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Contact
Address: Çıplaklı Mah. Akdeniz Bulvarı No:290 Döşemealtı / ANTALYA
