Bölüm/Program Adı | Gastronomi ve Mutfak Sanatları Programı | Bölüm/Program Ad (İngilizce) | Gastronomy and Cuisine Arts- (Master-Thesis) |
Web Adresi | https://sbe.kocaeli.edu.tr/ | E-posta | |
Telefon | BelGeç. (Fax) | ||
Adres | Öğrenim Şekli | Tam Zamanlı | |
Amaç | Gastronomi ve Mutfak Sanatları Tezli Yüksek Lisans Programı’nın temel amacı; ulusal ve uluslararası alanda gerçekleştirilen turizm ve gastronomi faaliyetlerini bilimsel bir bakış açısıyla ele almaktır. Gastronomi ve Mutfak Sanatları Tezli Yüksek Lisans Programı, kamu veya özel sektörde turizmin çeşitli branşlarında nitelikli elemanlar yetiştirmeyi hedeflemektedir. | Amaç (İngilizce) | The main objective of the Gastronomy and Culinary Arts Master's Program is to take a scientific view of the tourism and gastronomi activities carried out in the national and international arena. This program aims to raise qualified personnel in various branches of tourism in the public or private sector. |
Misyon | Turizm ve gastronomi kaynaklarının sürdürülebilir yönetimi için planlar yapabilme becerisine sahip olan; bilimsel ve teknik yeterliliği ile bilginin eleştirel analizini yapabilen; ulusal ve uluslararası pazarda turizm kaynaklarının sürdürülebilir gelişimi ve yönetimi ile ilgili yeni fikirler geliştirebilen; bilimsel araştırma tekniklerini anlayabilen ve uygulayabilen bir öğrenci profilinin oluşturulması. | Misyon (İngilizce) | Having the ability to make plans for the sustainable management of tourism and gastroresources; scientific and technical competence and critical analysis of knowledge; develop new ideas on the sustainable development and management of tourism resources in national and international markets; to create a student profile that can understand and apply scientific research techniques. |
Vizyon | Bilimsel bilgi ve yetkinliğe sahip uzman bir akademik kadro ile ulusal ve uluslararası ölçekte rekabetçi, disiplinler arası işbirliğine yatkın, eğitim ve araştırma kalitesiyle içinde bulunduğumuz yüzyılın gereksinimlerine uygun, dünya standartlarında yüksek lisans eğitimi eğitim veren bir program olmak. | Vizyon (İngilizce) | To be a program that provides graduate education education at world standards in accordance with the requirements of the century that we are in, with a qualified academic staff with scientific knowledge and competence, competent at national and international scale, prone to interdisciplinary cooperation and with the quality of education and research. |
Kabul Koşulları | Kabul Koşulları (İngilizce) | ||
Dereceyi Alabilme Koşulları, Kuralları | Dereceyi Alabilme Koşulları, Kuralları (İngilizce) | ||
Program Genel Profili | Program Genel Profili (İngilizce) | ||
Genel Bilgi | Genel Bilgi (İngilizce) | ||
Mezunlar İçin İstihdam Olanakları | Mezunlar İçin İstihdam Olanakları (İngilizce) | ||
Sonraki Eğitim Olanakları | Sonraki Eğitim Olanakları (İngilizce) | ||
Mezuniyet Koşulları | Mezuniyet Koşulları (İngilizce) |
Master's degree in Gastronomy and Cuisine Arts- (Master-Thesis)
Second Cycle (Master's Degree)
Lateral transfer is possible for students of master's and doctorate programmes who have successfully completed at least one semester at another department of the same university and the same institute, or at a master's and doctorate programme of another equivalent institute of another higher education institute. According to the related bylaws, the courses that a lateral transfer student should take within the scope of 'Programme Adjustment' are determined by the committee of the relevant department. The determination of which and how many of the previously taken courses should be recognized within scope of the minimum course load, is suggested by the advisor and the committee of the relevant department,as well. "Full Recognition" is provided upon the approval of those courses by the board of chairs of relevant institute.
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 informal and non formal 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).
Temel Alan | Program Yeterlilikleri | Ulusal Yeterlilik Çerçevesi | |||||||||||||||||||
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BİLGİ Kuramsal, Olgusal |
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BECERİLER Bilişsel, Uygulamalı |
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YETKİNLİKLER Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği |
1 | 1 | YETKİNLİKLER Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği |
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YETKİNLİKLER Öğrenme Yetkinliği |
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YETKİNLİKLER İletişim ve Sosyal Yetkinlik |
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YETKİNLİKLER Alana Özgü Yetkinlik |
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2023/2024 Course List | |||||||||||
1. SEMESTER | |||||||||||
Catalog No |
Course Code |
Course Name | Compulsory/Elective | Course Language | T | L | U | Course Hour |
ECTS | ||
9852004 | EOD501 | Seminar I | Compulsory Course | Turkish | Seminer | 0 | 0 | 0 | 0 | 0 | 2 |
5283034 | GMY101 | Research Methods in Gastronomy | Compulsory Course | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
Total ECTS credits for Compulsory Course | 9 | ||||||||||
5283042 | GMY117 | Food Microbiology in Gastronomy | Elective Course Group I | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283017 | GMY105 | Case Studies in Gastronomy | Elective Course Group I | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283041 | GMY115 | Colour, Design and Art in Gastronomy | Elective Course Group I | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283040 | GMY113 | Technological Innovations and Trends in Gastronomy | Elective Course Group I | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283035 | GMY103 | Advanced Functional Nutrition | Elective Course Group I | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283038 | GMY109 | Dairy Product Technology and Geographical Indication | Elective Course Group I | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283037 | GMY107 | Turkish Culinary Culture Studies | Elective Course Group I | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283039 | GMY111 | Compatibility and Pairings in Food and Beverage | Elective Course Group I | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283022 | GMY131 | Sociology of Food and Beverage | Elective Course Group I | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
At least 21 ECTS courses will be selected | Total ECTS credits for Seçmeli Ders Grup I | 21 | |||||||||
Total ECTS for 1. Semester | 30 | ||||||||||
2. SEMESTER | |||||||||||
Catalog No |
Course Code |
Course Name | Compulsory/Elective | Course Language | T | L | U | Course Hour |
ECTS | ||
9852005 | EOD128 | Seminar II | Compulsory Course | German | Seminer | 0 | 0 | 0 | 0 | 0 | 2 |
9852008 | EOD135 | Specialized Field Course | Compulsory Course | Turkish | Uzmanlık Alan Dersi | 3 | 0 | 0 | 3 | 0 | 0 |
5283043 | GMY102 | Statistical Data Analysis with Package Programs | Compulsory Course | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
Total ECTS credits for Compulsory Course | 9 | ||||||||||
5283044 | GMY104 | Gastronomy Studies and Critical Reviews | Elective Course Group II | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283050 | GMY116 | Purchasing, Stock and Cost Management in Gastronomy | Elective Course Group II | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283051 | GMY118 | Food Additives | Elective Course Group II | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283047 | GMY110 | Advanced Specific Food Technology Research | Elective Course Group II | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283049 | GMY114 | Mixology | Elective Course Group II | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283046 | GMY108 | Popular Culture and Gastronomy | Elective Course Group II | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283048 | GMY112 | Confectionery Technology and Applications | Elective Course Group II | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
5283045 | GMY106 | Flour Yeast and Practices | Elective Course Group II | Turkish | Teorik | 3 | 0 | 0 | 3 | 3 | 7 |
At least 21 ECTS courses will be selected | Total ECTS credits for Seçmeli Ders Grup II | 21 | |||||||||
Total ECTS for 2. Semester | 30 | ||||||||||
3. SEMESTER | |||||||||||
Catalog No |
Course Code |
Course Name | Compulsory/Elective | Course Language | T | L | U | Course Hour |
ECTS | ||
9852003 | EOD301 | Thesis | Compulsory Course | Turkish | Tez | 0 | 0 | 0 | 0 | 0 | 30 |
Total ECTS credits for Compulsory Course | 30 | ||||||||||
Total ECTS for 3. Semester | 30 | ||||||||||
4. SEMESTER | |||||||||||
Catalog No |
Course Code |
Course Name | Compulsory/Elective | Course Language | T | L | U | Course Hour |
ECTS | ||
9852003 | EOD303 | Thesis | Compulsory Course | Turkish | Tez | 0 | 0 | 0 | 0 | 0 | 30 |
Total ECTS credits for Compulsory Course | 30 | ||||||||||
Total ECTS for 4. Semester | 30 |
Common Course of University |
Common Course of Faculty |
Course of Program |
The equivalences and coefficients of letter grades out of 100 points is as follows.
Score | Letter Grade | Coefficient | Definition |
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90-100 | AA | 4 | Successful |
85-89 | BA | 3.5 | Successful |
80-84 | BB | 3 | Successful |
75-79 | CB | 2.5 | Conditional |
65-74 | CC | 2 | Unsuccessful |
58-64 | DC | 1.5 | Unsuccessful |
50-57 | DD | 1 | Unsuccessful |
40-49 | FD | 0.5 | Unsuccessful |
<= 39 | FF | 0 | Unsuccessful |
D | 0 | Inattendant | |
E | 0 | Incomplete | |
G | 0 | Pass | |
K | 0 | Fail | |
N | 0 | NonAttendee ( Exams And Other Evaluations ) | |
S | 0 | Ongoing Study |