Nevşehir Hacı Bektaş Veli University Course Catalogue
The department of gastronomy and culinary arts has started its education under the Social Sciences Institute in the 2018-2019 academic year.The language of instruction is Turkish. |
A total of 180 ECTS credits are awarded to the students who have successfully completed all of the courses and a total of 75 out of 100 grade point average GPA in the field of Gastronomy and Culinary Arts. |
Master in Gastronomy and Culinary Arts |
The applications of the graduates of the Gastronomy and Culinary Arts will be accepted. - A score of at least 60 in ALES Points and Type - Graduation grade of at least 70 points (100) Documents required for registration; 1 - Graduate Diploma, 2 - ALES Result Certificate. 3 - Title of Identity Card 4 - Military Status Certificate. 5- Curriculum Vitae |
Master in Gastronomy and Culinary Arts |
In order to graduate from the master program in Gastronomy and Culinary Arts, students must have a minimum of 180 ECTS class credits. |
The Gastronomy and Culinary Arts master program has a training plan that will provide support to the current and universal knowledge in the field of gastronomy and tourism. The main objective is to assimilate all aspects of interdisciplinary knowledge in the field. |
| PO-1 | Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. |
| PO-2 | Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. |
| PO-3 | Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments. |
| PO-4 | Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
| PO-6 | Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
| PO-7 | Plans, conducts, evaluates and presents a research on the field by using scientific research methods. |
| PO-8 | It carries out a study on subjects that require expertise in the field effectively with others and independently. |
| PO-9 | Analyze and critically interpret and evaluate the knowledge and skills acquired. |
| PO-10 | Demonstrate effective communication and presentation skills in written and oral form. |
| TYYC | PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 |
|---|---|---|---|---|---|---|---|---|---|
| 1- Develop and deepen knowledge in the same or in a different field to the proficiency level based on Bachelor level qualifications. | X | X | X | ||||||
| 2- Conceive the interdisciplinary interaction which the field is related with. | X | ||||||||
| 1- Use of theoretical and practical knowledge within the field at a proficiency level. | X | X | X | X | X | ||||
| 2- Interpret the knowledge about the field by integrating the information gathered from different disciplines and formulate new knowledge. | X | X | X | ||||||
| 3- Solve the problem faced related to the field by using research methods. | X | X | |||||||
| 1- Independently conduct studies that require proficiency in the field. | X | X | |||||||
| 2-Take responsibility and develop new strategic solutions as a team member in order to solve unexpected complex problems faced within the applications in the field. | X | X | X | ||||||
| 3- Demonstrate leadership in contexts that require solving problems related to the field. | X | X | |||||||
| 1- Evaluate knowledge and skills acquired at proficiency level in the field with a critical approach and direct the learning. | X | X | X | X | |||||
| 1- Communicate current developments and studies within the field to both professional and non-professional groups systematically using written, oral and visual techniques by supporting with quantitative and qualitative data. | X | ||||||||
| 2- Investigate, improve social connections and their conducting norms with a critical view and act to change them when necessary. | X | ||||||||
| 3- Communicate with peers by using a foreign language at least at a level of European Language Portfolio B2 General Level. | X | X | X | ||||||
| 4- Use advanced informatics and communication technology skills with software knowledge required by the field. | X | X | |||||||
| 1- Audit the data gathering, interpretation, implementation and announcement stages by taking into consideration the cultural, scientific, and ethic values and teach these values. | X | ||||||||
| 2- Develop strategy, policy and implementation plans on the issues related to the field and assess the findings within the frame of quality processes. | X | ||||||||
| 3- Use the knowledge, problem solving and/or implementation skills in interdisciplinary studies. | X | X | X |
| Açıklama | PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 |
|---|---|---|---|---|---|---|---|---|---|
| In order to be able to think about the original and research, the concepts in the field and close disciplines are comprehensive, systematic and expertise related to theories of theories, principles, cases and paradigms. | X | X | X | ||||||
| The internal and external environmental factors, service processes and operations of organizations in the field are detailed information on organization management, policies and strategies. | X | X | |||||||
| The service area and the important and current problems in the areas and the need for information and information. | X | X | X | X | |||||
| It is advanced knowledge about the general and field-specific research methods. | X | ||||||||
| Information in the area of close disciplines, theories, the relations between models and combines information. | X | X | X | ||||||
| The field and close disciplines in the disciplines, theories, models, etc. While conducting research or designing service processes, it uses and improves. | X | X | X | ||||||
| The field and scientific information in close disciplines, theories, methods, models analyze and synthesize and evaluate with a critical approach. | X | X | X | X | |||||
| It designs and performs original research using appropriate research methods in relation to the subjects and issues related to the field, and presents the results clearly and understandably. | X | X | X | X | X | ||||
| It follows the changes in the interior and external circles of organizations operating in the field, make rational analyzes, comments, comments, compliance with changes, develop new policies and strategies. | X | X | X | X | |||||
| Planning, organizing, coordination, routing, orientation related to the area effectively performs the control functions. | X | X | |||||||
| Follows the developments related to the field from scientific and other sources and contributes to the literature. | X | ||||||||
| Develops recommendations by analyzing legal legislation related to the area. | X | X | X | ||||||
| It makes abstract and theoretical inferences from applications in the field. | X | X | X | ||||||
| The service in the field detects complex problems related to organizations or service processing processes, systematically and creatively solves and develop alternative decisions. | X | X | |||||||
| In order to make research and innovation, combines information from different areas, develop new information and processes and solves problems. | X | X | X | ||||||
| Works effectively with others and independently. | X | ||||||||
| It manages or converts services and services that require complex, unpredictable and new strategic approaches related to the area. | X | ||||||||
| It is original and autonomous in solving problems. | X | ||||||||
| Can make self-criticism, manage himself and time. | X | ||||||||
| It works as a team and project member, takes responsibility and manages the project. | X | ||||||||
| It develops the professional knowledge and skills of the people he works together, evaluate their performance in a fair way and improves performance enhancing new methods. | X | ||||||||
| Professional knowledge learns to increase skills and competence. | X | X | |||||||
| Information, skills and competencies related to the area update and improves lifelong learning awareness. | X | ||||||||
| Uses the knowledge and communication technologies and software required by the field at the level of expertise. | X | ||||||||
| Recognizes, distinguishes, and communicates with different cultures. | X | X | X | ||||||
| It communicates intercientist effectively and makes a group work. | X | ||||||||
| In a foreign language, at least the European Language Portfolio communicates on a general level of B2 and orally. | X | X | X | ||||||
| It uses information and communication technologies in advanced level at the level required by the field. | X | X | |||||||
| In the fulfillment of responsibilities related to the field, it is within the framework of ethical principles and legal regulations. | X | ||||||||
| She considers human health, social and natural environment while performing jobs related to the area. | X | X | |||||||
| Observes the basic rights and freedoms, are sensitive to differences between people and cultures, shows tolerance and respect. | X | X |
| Turkey Higher Education Qualifications Framework (TYYC, Level ,) ) Basic Field Competencies (Vocational Weighted) | PROGRAM ÇIKTILARI | TYYÇ | ||||||||||||||||||||||
| PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | ||||||||||||||||
| KNOWLEDGE | Theoretical-Conceptual | In order to be able to think about the original and research, the concepts in the field and close disciplines are comprehensive, systematic and expertise related to theories of theories, principles, cases and paradigms. | 1 | x | x | x | x | x | x | 1- Develop and deepen knowledge in the same or in a different field to the proficiency level based on Bachelor level qualifications. | Theoretical-Conceptual | KNOWLEDGE | ||||||||||||
| KNOWLEDGE | Theoretical-Conceptual | The internal and external environmental factors, service processes and operations of organizations in the field are detailed information on organization management, policies and strategies. | 2 | x | x | x | 2- Conceive the interdisciplinary interaction which the field is related with. | Theoretical-Conceptual | KNOWLEDGE | |||||||||||||||
| KNOWLEDGE | Theoretical-Conceptual | The service area and the important and current problems in the areas and the need for information and information. | 3 | x | x | x | x | Theoretical-Conceptual | KNOWLEDGE | |||||||||||||||
| KNOWLEDGE | Theoretical-Conceptual | It is advanced knowledge about the general and field-specific research methods. | 4 | x | Theoretical-Conceptual | KNOWLEDGE | ||||||||||||||||||
| SKILLS | Cognitive-Practical | Information in the area of close disciplines, theories, the relations between models and combines information. | 1 | x | x | x | x | x | x | x | x | 1- Use of theoretical and practical knowledge within the field at a proficiency level. | Cognitive-Practical | SKILLS | ||||||||||
| SKILLS | Cognitive-Practical | The field and close disciplines in the disciplines, theories, models, etc. While conducting research or designing service processes, it uses and improves. | 2 | x | x | x | x | x | x | 2- Interpret the knowledge about the field by integrating the information gathered from different disciplines and formulate new knowledge. | Cognitive-Practical | SKILLS | ||||||||||||
| SKILLS | Cognitive-Practical | The field and scientific information in close disciplines, theories, methods, models analyze and synthesize and evaluate with a critical approach. | 3 | x | x | x | x | x | x | 3- Solve the problem faced related to the field by using research methods. | Cognitive-Practical | SKILLS | ||||||||||||
| SKILLS | Cognitive-Practical | It designs and performs original research using appropriate research methods in relation to the subjects and issues related to the field, and presents the results clearly and understandably. | 4 | x | x | x | x | x | Cognitive-Practical | SKILLS | ||||||||||||||
| SKILLS | Cognitive-Practical | It follows the changes in the interior and external circles of organizations operating in the field, make rational analyzes, comments, comments, compliance with changes, develop new policies and strategies. | 5 | x | x | x | x | Cognitive-Practical | SKILLS | |||||||||||||||
| SKILLS | Cognitive-Practical | Planning, organizing, coordination, routing, orientation related to the area effectively performs the control functions. | 6 | x | x | Cognitive-Practical | SKILLS | |||||||||||||||||
| SKILLS | Cognitive-Practical | Follows the developments related to the field from scientific and other sources and contributes to the literature. | 7 | x | Cognitive-Practical | SKILLS | ||||||||||||||||||
| SKILLS | Cognitive-Practical | Develops recommendations by analyzing legal legislation related to the area. | 8 | x | x | x | Cognitive-Practical | SKILLS | ||||||||||||||||
| SKILLS | Cognitive-Practical | It makes abstract and theoretical inferences from applications in the field. | 9 | x | x | x | Cognitive-Practical | SKILLS | ||||||||||||||||
| SKILLS | Cognitive-Practical | The service in the field detects complex problems related to organizations or service processing processes, systematically and creatively solves and develop alternative decisions. | 10 | x | x | Cognitive-Practical | SKILLS | |||||||||||||||||
| SKILLS | Cognitive-Practical | In order to make research and innovation, combines information from different areas, develop new information and processes and solves problems. | 11 | x | x | x | Cognitive-Practical | SKILLS | ||||||||||||||||
| COMPETENCES | x | x | 1- Independently conduct studies that require proficiency in the field. | Competence to Work Independently and Take Responsibility | COMPETENCES | |||||||||||||||||||
| COMPETENCES | x | x | x | 2-Take responsibility and develop new strategic solutions as a team member in order to solve unexpected complex problems faced within the applications in the field. | Competence to Work Independently and Take Responsibility | COMPETENCES | ||||||||||||||||||
| COMPETENCES | x | x | 3- Demonstrate leadership in contexts that require solving problems related to the field. | Competence to Work Independently and Take Responsibility | COMPETENCES | |||||||||||||||||||
| COMPETENCES | x | x | x | x | 1- Evaluate knowledge and skills acquired at proficiency level in the field with a critical approach and direct the learning. | Learning Competence | COMPETENCES | |||||||||||||||||
| COMPETENCES | x | 1- Communicate current developments and studies within the field to both professional and non-professional groups systematically using written, oral and visual techniques by supporting with quantitative and qualitative data. | Communication and Social Competence | COMPETENCES | ||||||||||||||||||||
| COMPETENCES | x | 2- Investigate, improve social connections and their conducting norms with a critical view and act to change them when necessary. | Communication and Social Competence | COMPETENCES | ||||||||||||||||||||
| COMPETENCES | x | x | x | 3- Communicate with peers by using a foreign language at least at a level of European Language Portfolio B2 General Level. | Communication and Social Competence | COMPETENCES | ||||||||||||||||||
| COMPETENCES | x | x | 4- Use advanced informatics and communication technology skills with software knowledge required by the field. | Communication and Social Competence | COMPETENCES | |||||||||||||||||||
| COMPETENCES | x | 1- Audit the data gathering, interpretation, implementation and announcement stages by taking into consideration the cultural, scientific, and ethic values and teach these values. | Field Specific Competence | COMPETENCES | ||||||||||||||||||||
| COMPETENCES | x | 2- Develop strategy, policy and implementation plans on the issues related to the field and assess the findings within the frame of quality processes. | Field Specific Competence | COMPETENCES | ||||||||||||||||||||
| COMPETENCES | x | x | x | 3- Use the knowledge, problem solving and/or implementation skills in interdisciplinary studies. | Field Specific Competence | COMPETENCES | ||||||||||||||||||
Our graduates can work as senior lecturer or researcher / researcher in the relevant departments of the universities operating in gastronomy and culinary arts, tourism and hospitality industries. |
Master graduate students have employment opportunities at all levels |
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GSM501 | RESEARCH METHODS AND PUBLICATION ETHICS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Compulsory | 6 |
| SDH1 | POOL OF ELECTIVE COURSES 1 | - Hour(s) | - Hour(s) | 1 | Fall Semester | Optional | 24 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GMS502 | MAIN SCHOOL SEMINAR | 0 Hour(s) | 3 Hour(s) | 1 | Spring Semester | Compulsory | 6 |
| GMS504 | ADVANCED RESEARCH METHODS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Compulsory | 6 |
| SDH2 | POOL OF ELECTIVE COURSES 2 | - Hour(s) | - Hour(s) | 1 | Spring Semester | Optional | 18 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GMS803 | THESIS STUDIES I | 0 Hour(s) | 1 Hour(s) | 2 | Fall Semester | Compulsory | 24 |
| GMS801 | RESEARCH AREA I | 4 Hour(s) | 0 Hour(s) | 2 | Fall Semester | Compulsory | 6 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GMS804 | THESIS STUDIES | 0 Hour(s) | 1 Hour(s) | 2 | Spring Semester | Compulsory | 24 |
| GMS802 | RESEARCH AREA | 4 Hour(s) | 0 Hour(s) | 2 | Spring Semester | Compulsory | 6 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GMS533 | ACADEMIC WRITING TECHNIQUES | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | |
| GMS511 | E-FOOD AND BEVERAGE PRACTICES | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GMS517 | GASTRONOMY AND TOURISM | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GMS503 | CURRENT ISSUES AND PROBLEMS IN GASTRONOMY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GMS507 | ART AND FOOD HISTORY IN GASTRONOMY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GMS529 | SECTORAL SEMINARS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GMS505 | TURKISH KITCHEN CULTURE RESEARCH | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GMS509 | MANAGEMENT PRACTICES IN FOOD AND BEVERAGE OPERATIONS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GMS524 | DEVELOPMENTS IN WORLD CULINARY CULTURES | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GMS526 | DIGITAL PROMOTION AND SOCIAL MEDIA IN GASTRONOMY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GMS508 | PRODUCT DEVELOPMENT IN GASTRONOMY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GMS528 | QUALITATIVE RESEARCH METHODS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | |
| GMS530 | CREATIVE KITCHEN PRACTICES | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | |
| GMS514 | LOCAL CUISINE RESEARCHES | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GMS516 | ETHICS IN FOOD AND BEVERAGE | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GMS510 | ORGANIZATIONAL COMMITMENT IN FOOD AND BEVERAGE | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
Exams are evaluated over 100 points. The weight of the midterm and final exam grades, which will be used in the calculation of the success grade, is recommended to the Rector's Office by taking into consideration the characteristics of the courses. In addition, the instructor of the course, at the beginning of the semester, the content of the course, will be the basis for the calculation of all kinds of issues, related resources and students will reserve the time covering the time of the course outside the course. |
In order to graduate from the master program in Gastronomy and Culinary Arts, students must have a minimum of 180 ECTS credits, to be successful in Ph.D..They must have at least 75 averages in order to be successful in the doctoral qualifying exam, prepare and defend the thesis and graduate. |
Full time |
The courses are carried out in 12 classrooms with various capacities. One of the classrooms has a capacity of 100, four of them are 80 and the other six with a capacity of 30 students. There are computer and projection in 6 classrooms, video and TV set in other classrooms where foreign language courses are held. There are also 2 seminar rooms with a capacity of 10 students. Our students can benefit from the internet laboratory which is open all day. |
Nevşehir Hacı Bektaş Veli University Tourism Faculty 50300 NEVŞEHİR Head of Department: Prof. Dr. Nilüfer ŞAHİN PERÇİN Phone: 0384 2281130 Fax +90-384 / 21520 |