Bolu Abant İzzet Baysal Üniversitesi AKTS Bilgi Kataloğu

General Description



Gastronomy and Culinary Arts


History


Bolu School of Tourism Management and Hospitality was founded in Abant Izzet Baysal University, affiliated with Law no:2809 by added Supplementary Item 30 and bylaw no: 2011-1595 supplement; on 04.04.2011.


Qualification Awarded


Upon successful completion of this program, students are awarded with the qualification of Bachelor's Degree on Gastronomy and Culinary Arts.


Specific Admission Requirements


Admission requirements are determined in line with the regulations set by Higher Education Council (YÖK) of Turkey. For National Students, they have to take the university entrance exam administered by OSYM and the students are placed by same exam administering center (OSYM) to the universities according to the score they obtain from this examination.


Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)


Courses taken from undergraduate program or associate degree program of any higher education institution and those managed by a student before enrolling to the faculty can be transferred to the program by the Board decision and student may be exempted from the course or courses.


Qualification Requirements and Regulations


In order to secure the associate’s degree in this programme, the students are required to complete 241 ECT credits, total 90-days mandatory internship, and to have achieved a cumulative grade point average (CGPA) of at least 2.00 out of 4.00.


Profile of The Programme


Department of Gastronomy and Culinary Arts, focus on the Kitchen Management, Restaurant Management, Food and Beverage Management, Cafe–Bar Management. On the other hand, the departman aim to train the proffessionals who are the experts on the National and International Culinary. During the train, the studies are made about Turkish and International Cooking in order to Turkish Culinary is located on the International Culinary. On this site students are trained subtletis of cooking, are gained communucation-management skills and the entrepreneurship too. The department offers the opputunities for the academic career for the successful students also.


Occupational Profiles of Graduates With Examples


Alumni of the Gastronomy and Culinary Arts Department usually work in national and international cuisines, the food and beverage departments of five-star hotels and restaurants, production development departments in the food and beverage sector, airline catering services and in visual and printed media organizations.


Access to Further Studies


Upon successful completion of this programme, students may apply to second cycle (master's) and in some cases, to third cycle (doctorate) degree programs in or related fields of Department of Computer Engineering . According to the National Regulations on Graduate Education, students are admitted to second cycle (master’s) degree programmes taking into account their first cycle degree CGPA achievement and/or the score obtained from the subject-specific "Academic and Graduate Education Entry Examination (ALES)" centrally administered nation-wide by the Student Selection and Placement Centre (ÖSYM). Within the framework of the national regulations, regulations endorsed by the senate of each university stipulate the weight of ALES Examination results in the overall evaluation of candidates. Depending on the institutions' regulations, for some programmes to be accessed, a certain level of foreign language proficiency is also required. In the overall evaluation of candidates, scores obtained from ALES Examination are allotted a minimum score of 55 and a weight of 50% for the second cycle (master's) programmes, which require a thesis work. ALES score is not compulsory and may not be taken into account for accessing to the second cycle (master's) programmes, which do not require a thesis work.


Examination Regulations, Assessment and Grading


Examinations Students are subject to a final exam, other than the exams they have taken and the studies they have been involved in. Each semester, students are given at least one mid-term examination. Apart from mid-term examinations, quizzes can be given without announcing a specific date. The criteria (quiz, mid-term, assignment, final exam, etc.) and the ratio taken into consideration for success assessment in the courses are stated in the syllabi distributed to the students at the beginning of each semester and/or published on the web site. Final examinations are made in dates, places and times determined and announced by the University. The students’ final semester grade is given by their instructors based on mid-term and final examination results, semester studies, and compliance with attendance regulations. Courses, which do not require mid-term and/or final examinations, are determined by the related Heads of Departments/ School Directors, and the Registrar’s Office is informed accordingly. Final grades for such courses are given based on their coursework throughout the term. The end of semester course grade is submitted to the Registrar’s Office by the lecturer with success evaluation criteria. The semester grades become final after being announced by the Registrar’s Office. Grades For each course that the students take, the raw grade appreciated by the instructor at the end of the term is transformed into the following equivalent letter grade by being based on one of the relative evaluation, instructor appreciation and directly grade transformation evaluation system.ECTS and letter grades’ coefficients and their provisions over 100 points have been shown below: Score Letter Grade Score (Coefficient) 90-100 AA 4.0 85-89 BA 3.5 80-84 BB 3.0 75-79 CB 2.5 65-74 CC 2.0 60-64 DC 1.5 55-59 DD 1.0 50-54 FD 0.5 (unsuccessful) 0-49 FF 0 (unsuccessful) Successful students Students whose Cum GPA are at least 2.00 in any semester are considered successful. Students who obtain a GPA of 3.00-3.49, at the end of the semester with at least a normal semester course load, are considered "Honor Students" and those who obtain a GPA of 3.50-4.00 are considered "High Honor Students". Also, from the letter grades; I: Grade incomplete (Incomplete); is given to the students who have not completed the required conditions excluding the attendance for the course in which they are successful in the semester. In case the student takes the grade of I from any course, s/he is obliged to get a grade by completing his/her deficiencies within two weeks as of the announcement date of the grades. This duration can be extended with the decision of the management board. Otherwise, the grade of I is transformed into the grade of FF. E: Grade of exemption (Exempted); is given to the ones being successful in the exemption examination and the ones coming with the lateral and vertical transfer and the courses which have been taken and have been successfully completed while getting education in another higher education institution previously. The grades of E are not included to the average calculations. NA: Grade of absenteeism (Not Attended); is given to the students who cannot realize the attendance conditions. In the evaluations, it is processed as the grade of FF. S: Grade of being successful (Successful); is given to the students who are successful in the thesis studies. Also the grade of S is used in the situation of being successful for the courses taken without credit such as the term project, field, clinic and laboratory studies and seminars. The grade of S is not included to the general grade average. U: Grade of being unsuccessful (Unsuccessful); is given to the students who are unsuccessful in the thesis studies. Also the grade of U is used in the situation of being unsuccessful for the courses taken without credit such as the term project, field, clinic and laboratory studies and seminars. The grade of U is not included to the general grade average.


Graduation Requirements


Graduation Requirements: For a student to graduate from the Culinary , the following requirements must be fulfilled: Achievement of the intended programme learning outcomes at the end of his/her study period, Completion of all the courses designated in the curriculum of the programme, Accumulation of a total of 241 ECTS Credits, Achievement of a minimum cumulative grade point average (CGPA) of at least 2.00 out of 4.00 with no failing grades. Completion of total 90-days mandatory internship


Mode of Study (Full-Time, Part-Time, E-Learning )


0


Address, Programme Director or Equivalent


Head of Department Asst. Prof. Dr. Ahmet EMİRMUSTAFAOĞLU Extension: 2492/1865; Abant Izzet Baysal University Bolu Turism Management and Hospitality School Department of Gastronomy and Culinary Arts Mengen Campus Bolu /14280 Turkey E-posta: turizmyo@ibu.edu.tr Telefon: +90 374 253 55 50 Faks: +90 374 253 55 51


Facilities


There are office buildings, classrooms, practice kitchens, canteen, dining hall, gymnasium and multipurpose building in the campus. In our present application kitchen; There are 2 application kitchens that 24 students can practice individually, a patisserie kitchen where 15 students will practice individually, a service room where the prepared products are served and served, a dishwashing room and a changing room. Our kitchens have a very wealth of equipments both in terms of equipment and technological devices.

Key Learning Outcomes

Knowledge


Students study food in the context of food history, geography, culture and nutritional sciences.

Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.

Students know and apply the international standards of food hygiene and safety.

Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them.

They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the various stages of production. They can use this information in menu planning, food production, etc.

Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.

Skills


Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues.

Students can develop a new food product, standardize it and execute the registration process in a scientific context.

Competences


Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and have an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context.

Students know the basic concepts, theories and principles of business, economics and marketing, and they can apply them. In accordance with the principles of menu planning, they can undertake food and beverage cost analysis, cost control and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theory and human relations practices.

Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate products.

Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.

They can engage in independent studies and team work. They can communicate effectively through verbal and written communication, and they develop good presentation skills.

Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.

The students who complete a 4- year undergraduate degree can use basic language skills of English which can be necessary for their academic, social and work lives.

They understand the concepts of world food trade, globalization, patterns of production and consumption and the importance of the food policies for the country's economy.

Students understand and manage food-related events.

Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.

Take risk and responsibility for the actualization of knowledge, ideas, practices or technologies that bring innovation to his/her field.



1. Students study food in the context of food history, geography, culture and nutritional sciences.

2. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.

3. Students know and apply the international standards of food hygiene and safety.

4. Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them.

5. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the various stages of production. They can use this information in menu planning, food production, etc.

6. Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.

7. Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues.

8. Students can develop a new food product, standardize it and execute the registration process in a scientific context.

9. Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and have an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context.

10. Students know the basic concepts, theories and principles of business, economics and marketing, and they can apply them. In accordance with the principles of menu planning, they can undertake food and beverage cost analysis, cost control and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theory and human relations practices.

11. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate products.

12. Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.

13. They can engage in independent studies and team work. They can communicate effectively through verbal and written communication, and they develop good presentation skills.

14. Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.

15. The students who complete a 4- year undergraduate degree can use basic language skills of English which can be necessary for their academic, social and work lives.

16. They understand the concepts of world food trade, globalization, patterns of production and consumption and the importance of the food policies for the country's economy.

17. Students understand and manage food-related events.

18. Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.

19. Take risk and responsibility for the actualization of knowledge, ideas, practices or technologies that bring innovation to his/her field.


Knowledge Skills COMPETENCE
Competence to Work Independently and Take Responsibility Learning Competence Communication and Social Competence Field Specific Competence
Students study food in the context of food history, geography, culture and nutritional sciences.
Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.
Students know and apply the international standards of food hygiene and safety.
Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them.
They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the various stages of production. They can use this information in menu planning, food production, etc.
Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.
Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues.111111111 11
Students can develop a new food product, standardize it and execute the registration process in a scientific context.111111111 1
Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and have an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context.
Students know the basic concepts, theories and principles of business, economics and marketing, and they can apply them. In accordance with the principles of menu planning, they can undertake food and beverage cost analysis, cost control and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theory and human relations practices.
Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate products.11111 111 1
Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.11 11
They can engage in independent studies and team work. They can communicate effectively through verbal and written communication, and they develop good presentation skills.
Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.
The students who complete a 4- year undergraduate degree can use basic language skills of English which can be necessary for their academic, social and work lives.
They understand the concepts of world food trade, globalization, patterns of production and consumption and the importance of the food policies for the country's economy.11 1 1 11
Students understand and manage food-related events.11 1 11 1
Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.11 1 11 11
Take risk and responsibility for the actualization of knowledge, ideas, practices or technologies that bring innovation to his/her field.

Course Structure Diagram with Credits

Course Code Course Name Course Type T P L ECTS
2301001012012Introduction to GastronomyCompulsory2004.00
2301001032012Principles of NutritionCompulsory3005.00
2301001052012Business MathematicsCompulsory3005.00
2301001072012Ataturk's Principles and History of Revolution ICompulsory2002.00
2301001092012Turkish ICompulsory2002.00
2301001112012English ICompulsory6008.00
2301001132012Food and Beverage CultureCompulsory2004.00
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
2301002022012Basic Kitchen Practices IICompulsory1404.00
2301002042012Marketing in Food and Beverage BusinessCompulsory2002.00
2301002062012Garde MangerCompulsory2203.00
2301002082012English IVCompulsory6008.00
2301002982012Elective Course IIIElective2002.00
2301002962012Elective Course IVElective2203.00
2301002182012Compulsory Intership 1Compulsory0008.00
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
2301003012012Turkish Cuisine ICompulsory2204.00
2301003032012Basic Kitchen Practices IIICompulsory1404.00
2301003052012Menu PlanningCompulsory2003.00
2301003172012Cost Accounting in Food and Beverage BusinessCompulsory3004.00
2301003072012English VCompulsory4005.00
2301003992012Elective Course VElective2205.00
2301003972012Elective Course VIElective3005.00
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
2301003022012Turkish Cuisine IICompulsory2204.00
2301003042012National and International Food LegislationCompulsory2002.00
2301003062012Sensory AnalysisCompulsory2003.00
2301003082012English VICompulsory4005.00
2301003182012Compulsory Intership 2Compulsory0008.00
2301003982012Elective Course VIIElective2204.00
2301003962012Elective Course VIIIElective3004.00
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
2301004012012World Cuisine ICompulsory2204.00
2301004032012Work SafetyCompulsory2003.00
2301004072012EnterpreneurshipCompulsory2002.00
2301004052012Professional English ICompulsory4006.00
2301004972012Elective Foreign Language IElective4006.00
2301004992012Elective Course IXElective2004.00
2301004952012Elective Course XElective3005.00
Total:30
Ders Kodu Ders Adı Ders Türü T U L AKTS
2301004022012World Cuisine IICompulsory2204.00
2301004042012Graduation ProjectCompulsory2206.00
2301004062012Professional English IICompulsory4006.00
2301004962012Elective Foreign Language IIElective4006.00
2301004982012Elective Courses XIElective2008.00
Total:30
Course Code Course Name Course Type T P L ECTS
Course Code Course Name Course Type Semester Elective Group T P L ECTS
2301002152012Service and EtiquetteElective3Seçmeli Alan Dersi I2003.00
2301002112012Alcoholics and Non-alcoholics BeveragesElective3Seçmeli Alan Dersi II2204.00
2301002132012Desserts and PastryElective3Seçmeli Alan Dersi II2204.00
2301002142012Food AdditivesElective4Seçmeli Alan Dersi III2002.00
2301002102012AppetizersElective4Seçmeli Alan Dersi IV2203.00
2301002122012Meat and Meat Products Processing TechnologyElective4Seçmeli Alan Dersi IV2203.00
2301004132012Professinal EthicsElective7Seçmeli Alan Dersi IX200.00
2301004152012Research Tecniques Elective7Seçmeli Alan Dersi IX200.00
2301003092012Vegetarian CuisineElective5Seçmeli Alan Dersi V2205.00
2301003152012Banguet Organization ManagementElective5Seçmeli Alan Dersi VI3005.00
2301003122012Aegean and Mediterranean CuisineElective6Seçmeli Alan Dersi VII2204.00
2301003142012Food ChemistryElective6Seçmeli Alan Dersi VIII3005.00
2301003162012Food Photography and StylisticsElective6Seçmeli Alan Dersi VIII3005.00
2301004092012Restaurant ManagementElective7Seçmeli Alan Dersi X3005.00
2301004122012Human Resources ManagementElective8Seçmeli Alan Dersi XI2004.00
2301004082012Gastronomy in Movies and BooksElective8Seçmeli Alan Dersi XI2004.00
2301004232016Enterprise IIElective8Seçmeli Alan Dersi XI2002.00
2301004172012Arabic IElective7Seçmeli Yabancı Dil I4006.00
2301004192012French IElective7Seçmeli Yabancı Dil I4006.00
2301004182012Arabic IIElective8Seçmeli Yabancı Dil II400.00
2301004202012French IIElective8Seçmeli Yabancı Dil II400.00
2301004222012Russian IIElective8Seçmeli Yabancı Dil II400.00

Erasmus Courses

Course Code Course Name Type Semester T A L ECTS
2301003052012Menu PlanningCompulsory52003.00
2301003042012National and International Food LegislationCompulsory62002.00
2301003962012Elective Course VIIIElective63004.00
2301004042012Graduation ProjectCompulsory82206.00

Bolu Abant İzzet Baysal University ECTS Information Catalogue