INTRODUCTION OF DEPARTMENT

DEPARTMENT OF GASTRONOMY AND CULINARY ARTS

 

Department of gastronomy and culinary arts opened in the Afyon Kocatepe University Faculty of Tourism which was established by the law 2013/4710 published in the official gazette on May 24, 2013. Department of Gastronomy and Culinary Arts started education in 2015-2016 academic year and in 2020 assumed the title of first accredited Department of Gastronomy and Culinary Arts in Turkey. The duration of education is 4 years and there is also an English preparatory program which is not mandatory. There are 8 academic staffs in the department; 2 assoc. prof., 1 dr. faculty member, 3 lecturers, and 2 research assist. Besides these, academic education is also supported by other faculties like Faculty of Engineering, Faculty of Fine Arts, Faculty of Arts and Science, Faculty of Economics and Administrative Sciences, The School of Foreign Languages, hotel managers and chefs.

Department of Gastronomy and Culinary Arts aims to educate chefs and managers who are the needs of not only accommodation establishments but also food and beverage establishments. In this respect, students are educated to have culinary knowledge and skill. Besides these they are also trained to have the knowledge of both Turkish and World cuisine and basic business administration. By having all that education students are intended to be graduated as bilingual and internationally qualified culinary chiefs (chef de cuisine).

Students who graduate from the Department of Gastronomy and Culinary Arts can be managers in the food and beverage departments of hotels, restaurants and independent establishments. They can also be teachers or qualified instructors in tourism departments of vocational high schools by providing the necessary conditions. Students who graduate from Department of Gastronomy and Culinary Arts can be students in a master’s degree program or can have an academic career at universities by providing the necessary conditions about foreign language and ALES exams.

In the Faculty, there is a computer lab, a kitchen application area, a service area and in total 18 classrooms. The kitchen application area is designed to have all the equipment that professional kitchens have and all the applied courses from the first to the last academic year can be done in this area. In the service area,where serving and preparing methods of products that are prepared in the kitchen are taught, supplementary education is given. In addition to the application area, the computer lab which has 60 computers with an internet connection and automation programs can also be used by students.

Faculty of Tourism is located in Ahmet Necdet Sezer campus, the main campus of Afyon Kocatepe University. This makes students reach easily to important facilities like dining hall, cafeteria, congress center, and having the vantage of being in the main campus students can also take part in cultural, social and sports activities. In an academic year, seminars, conferences, interviews, panel discussions and symposiums about various topics are held. Furthermore, there are student societies in which students can improve themselves continuously. Students of the Department of Gastronomy and Culinary Arts can participate in one of these societies if they like. In this context, “gastronomy society”, which carries out its activities effectively, holds conferences, workshops, seminars, tasting tours and events. Besides this society, there are some other societies like technology society, photograph society, literature society, bicycle society, book society, folklore society, scouting society, travellerssociety and young entrepreneurs society. Students of the Department of Gastronomy and Culinary Arts can also take part in one of these societies.

 

Department of Gastronomy and Culinary Arts Teaching Aims;

PTA 1: Graduates take up a position in public or private enterprises, tourism, food and beverage sectors, service sectors by taking social and ethical conditions into account.

PTA 2: Graduates continue their careers as effective leaders and harmonious team membersin professions like chef, sous chef, chef de partie, food and beverage waiter/waitress, gastronomy authors, food stylists and photographers, restaurateurs, culinary trainers, food and beverage advisor etc.

PTA 3: Graduates continue their academic progress and participate successfully in the areas where public and universities need.

 

Degree gained:

Bachelor’s degreeis given to graduates who successfully pass all courses.

 

Registration and admission terms and conditions:

General admission conditions are effective for Turkish and international students. In order to apply and register for the department, students must be successful in the exams carried out by the (Student Selection and Placement Center) OSYM. For international students’ acceptance to the department, the rules and conditions of the university about the international students are applied.

 

Learning Outcames

1	Evaluates data, opinions and concepts by using scientific methods, identifies complicated problems and topics related to the study field and can make suggestions depending on researches and evidence by discussing.
2	Knows and applies theories, concepts and principles Gastronomy and Culinary Arts.
3	Knows nutrition principals and food science and applies them.
4	Has the knowledge and skill about training shareholders, plans and supervises activities for employees’ vocational development who are working in the responsibility of tourism sector.
5	Knows and applies national and international food safety standards.
6	Knows the physical environment, equipment, technology about the study field, uses them and protects them by doing the maintenance.
7	Knows and applies various cooking methods.
8	Knows about the national and international cookery and applies them.
9	Knows the visual presentation technics of food and decoration of food buffet and applies them.
10	Is concerned about personal care, hygiene and dressing as required by the Department of Gastronomy and Culinary Arts.
11	Makes financial analysis and control of food and beverage and determines the menu prices.
12	Knows C1 level English in different skills like reading, writing, speaking and comprehension. Knows the same skills in another foreign language in B2 level according to the European Language Framework.
13	Can take responsibility, is able to work as a team member, has the leadership qualifications and has the ability to communicate with other experts in the field of study.
14	Can use information and communication technologies at a level that gastronomy requires.
15	Knows and applies administrative theories and applications that could operate a food and beverage establishment effectively.
16	Can communicate written, oral and non-verbal.