Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)

History

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.


Qualification Awarded

A total of 240 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.

Level of Qualification

Ph.D. in Gastronomy and Culinary Arts

Specific Admission Requirements

-The applications of the graduates of the Gastronomy and Culinary Arts will be accepted. - A score of at least 65 in ALES Points and Type - Foreign language minimum 55 points - Graduation grade of at least 75 points (100) Documents required for registration; 1 - Graduate Diploma, 2 - ALES Result Certificate. 3 - Title of Identity Card 4 - Foreign Language Certificate (ÜDS, KPDS v.) 5 - Military Status Certificate. 6 - Curriculum Vitae

Specific Arrangement For Recognition of Prior Learning

Ph.D. graduate students have employment opportunities at all levels

Qualification Requirements and Regulations

In order to graduate from the Ph.D. program in Gastronomy and Culinary Arts, students must have a minimum of 240 ECTS class credits, to be successful in Ph.D

Profile of The Programme

The Gastronomy and Culinary Arts doctoral 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.

Key Learning Outcomes of the Programme

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 Have professional techniques and practices related to Gastronomy and Culinary Arts activities.
PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems.
PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas.
PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see.
PO-8 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.

NQF-HETR Program Outcomes Matrices
TYYC PÇ-1 PÇ-2 PÇ-3 PÇ-4 PÇ-5 PÇ-6 PÇ-7 PÇ-8
1- Develop and deepen the current and advanced knowledge in the field with original thought and/or research and come up with innovative definitions based on Master's degree qualifications. X X X X X
2- Conceive the interdisciplinary interaction which the field is related with ; come up with original solutions by using knowledge requiring proficiency on analysis, synthesis and assessment of new and complex ideas. X X X X
1- Evaluate and use new information within the field in a systematic approach. X X X X
2- Develop an innovative knowledge, method, design and/or practice or adapt an already known knowledge, method, design and/or practice to another field; research, conceive, design, adapt and implement an original subject. X X X X
3- Critical analysis, synthesis and evaluation of new and complex ideas. X X X X
4- Gain advanced level skills in the use of research methods in the field of study. X X X X
1- Contribute the progression in the field by producing an innovative idea, skill, design and/or practice or by adapting an already known idea, skill, design, and/or practice to a different field independently. X X
2- Broaden the borders of the knowledge in the field by producing or interpreting an original work or publishing at least one scientific paper in the field in national and/or international refereed journals. X X X
3- Demonstrate leadership in contexts requiring innovative and interdisciplinary problem solving. X
1- Develop new ideas and methods in the field by using high level mental processes such as creative and critical thinking, problem solving and decision making. X
1- Investigate and improve social connections and their conducting norms and manage the actions to change them when necessary.
2- Defend original views when exchanging ideas in the field with professionals and communicate effectively by showing competence in the field.
3- Ability to communicate and discuss orally, in written and visually with peers by using a foreign language at least at a level of European Language Portfolio C1 General Level.
1- Contribute to the transition of the community to an information society and its sustainability process by introducing scientific, technological, social or cultural improvements. X
2- Demonstrate functional interaction by using strategic decision making processes in solving problems encountered in the field. X
3- Contribute to the solution finding process regarding social, scientific, cultural and ethical problems in the field and support the development of these values. X

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.

Access to Further Studies

Ph.D. graduate students have employment opportunities at all levels

Course Structure Diagram with Credits

1. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GMS601 SCIENTIFIC RESEARCH METHODS AND PUBLICATION ETHICS 3 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 6
GRUP 1 ELECTİVE COURSES 1 - Hour(s) - Hour(s) 1 Fall Semester Optional 24
Total:
 30

2. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GMS602 MAIN SCIENTIFIC SEMINARS 0 Hour(s) 3 Hour(s) 1 Spring Semester Compulsory 6
GMS604 MULTI-VARIABLE STATISTICS ANALYSIS 3 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 6
GMSBH608 DEVELOPMENTS IN WORLD CULINARY CULTURE 3 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory
GRUP 2 ELECTİVE COURSES 2 - Hour(s) - Hour(s) 1 Spring Semester Optional 18
Total:
 30

3. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GRUP3 Elective Lessons - Hour(s) - Hour(s) 2 Fall Semester Optional 30
Total:
 30

4. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GRUP4 Elective Lessons 4 - Hour(s) - Hour(s) 2 Spring Semester Optional 30
Total:
 30

5. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GMS903 THESIS STUDIES I 0 Hour(s) 1 Hour(s) 3 Fall Semester Compulsory 24
GMS901 RESEARCH AREA I 4 Hour(s) 0 Hour(s) 3 Fall Semester Compulsory 6
Total:
 30

6. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GMS904 THESIS STUDIES II 0 Hour(s) 1 Hour(s) 3 Spring Semester Compulsory 24
GMS902 RESEARCH AREA II 4 Hour(s) 0 Hour(s) 3 Spring Semester Compulsory 6
Total:
 30

7. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GMS903 THESIS STUDIES III 0 Hour(s) 1 Hour(s) 4 Fall Semester Compulsory 24
GMS901 RESEARCH AREA III 4 Hour(s) 0 Hour(s) 4 Fall Semester Compulsory 6
Total:
 30

8. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GMS904 THESIS STUDIES IV 0 Hour(s) 1 Hour(s) 4 Spring Semester Compulsory 24
GMS902 RESEARCH AREA IV 4 Hour(s) 0 Hour(s) 4 Spring Semester Compulsory 6
Total:
 30

ELECTİVE COURSES 1

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GMS615 EMPLOYEE RELATIONS MANAGEMENT 3 Hour(s) 0 Hour(s) 1 Fall Semester Optional 6
GMS617 GASTRONOMY IN DESTINATION MARKETING 3 Hour(s) 0 Hour(s) 1 Fall Semester Optional 6
GMS603 CURRENT TRENDS IN GASTRONOMY 3 Hour(s) 0 Hour(s) 1 Fall Semester Optional 6
GMS613 PHILOSOPHY AND CULTURAL FOUNDATIONS OF GASTRONOMY 3 Hour(s) 0 Hour(s) 1 Fall Semester Optional 6
GMS625 ENTREPRENEURSHIP AND TECHNOLOGY MANAGEMENT 3 Hour(s) 0 Hour(s) 1 Fall Semester Optional 6
GMS619 QUALITATIVE RESEARCH METHODS 3 Hour(s) 0 Hour(s) 1 Fall Semester Optional 6
GMS621 SUSTAINABLE GASTRONOMY 3 Hour(s) 0 Hour(s) 1 Fall Semester Optional 6
GMS605 FOOD, CULTURE, SOCIETY 3 Hour(s) 0 Hour(s) 1 Fall Semester Optional 6

ELECTİVE COURSES 2

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GMS608 LOCAL KITCHENS IN DESTINATION MANAGEMENT 3 Hour(s) 0 Hour(s) 1 Spring Semester Optional 6
GMS614 WORLD FOOD CULTURES 3 Hour(s) 0 Hour(s) 1 Spring Semester Optional 6
GMS624 DIGITAL TRANSFORMATION IN GASTRONOMY 3 Hour(s) 0 Hour(s) 1 Spring Semester Optional
GMS606 PROJECT DEVELOPMENT IN GASTRONOMY 3 Hour(s) 0 Hour(s) 1 Spring Semester Optional 6
GMS618 INTERNATIONAL RESTAURANT MANAGEMENT 3 Hour(s) 0 Hour(s) 1 Spring Semester Optional 6
GMS622 FOOD SOCIOLOGY 3 Hour(s) 0 Hour(s) 1 Spring Semester Optional 6
GMS616 RENOVATIVE FOOD TRENDS 3 Hour(s) 0 Hour(s) 1 Spring Semester Optional 6

Elective Lessons

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GMS905 DOCTORAL COMPETENCE 3 Hour(s) 0 Hour(s) 2 Fall Semester Optional 30
GMS907 DISSERTAION PROPOSAL 3 Hour(s) 0 Hour(s) 2 Fall Semester Optional 30

Elective Lessons 4

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GMS906 DOCTORAL COMPETENCE 3 Hour(s) 0 Hour(s) 2 Spring Semester Optional 30
GMS908 DISSERTAION PROPOSAL 3 Hour(s) 0 Hour(s) 2 Spring Semester Optional 30

Examination Regulations, Assessment and Grading

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.

Graduation Requirements

In order to graduate from the Ph.D. program in Gastronomy and Culinary Arts, students must have a minimum of 240 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.

Mode of Study

Full time

Facilities

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.

Programme Director or Equivalent

Nevşehir Hacı Bektaş Veli University Tourism Faculty 50300 NEVŞEHİR Head of Department: Prof. Dr. Nilüfer ŞAHİN PERÇİN Phone: 0384 2281130 Fax +90-384 / 2152006