Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF TOURISM / GASTRONOMY AND CULINARY ARTS

History

Nevşehir Hacı Bektaş Veli University Faculty of Tourism was established in the province of Nevşehir which is the center of historical Cappadocia region which has natural history, cultural riches and unique features. The foundation of the faculty dates back to 1984 when it was first set up as a college, Nevsehir Tourism Business and Hotel Management College belonging to Erciyes University. In 1984 while the school was a college of Erciyes University Faculty of Economics and administrative Sciences, it gained the status of a college directly belonging to Erciyes University Rectorate in 2000. When Nevsehir University was founded on 17 May 2007, this college’s name, ties and status were converted into Faculty of Commerce and Tourism Education, Nevsehir University. Furthermore, Faculty of Commerce and Tourism Education was closed on 13 November 2009 with the degree of the Council of Ministers and Faculty of Tourism was founded in place of the previous faculty. Thus; Faculty of Tourism gained its present legal status and structures. Currently the faculty has four departments, namely Tourism Management, Tourism Guidance, Gastronomy and Culinary Arts, and Recreation Management.


Qualification Awarded

Bachelor’s Degree in Gastronomy And Culinary Arts is given to the students who have successfully completed all the courses available in the program (equaled to240 ECTS) and weighted at least 2.00 grade point average (GPA) of 4.00.

Level of Qualification

Undergraduate (Bachelor of Science)

Specific Admission Requirements

Admission to the faculty is arranged within the framework of Turkish Higher Education Council Law and decisions. Students are admitted to the faculty in accordance with the Higher Education Entrance Examination (YGS) and Undergraduate Placement Examination results determined by the Student Selection and Placement Center (ÖSYM) in Ankara. Documents required for the registration; 1 – High school diploma or its equivalent, 2 - Student placement examination result determined by the Student Selection and Placement Center (ÖSYM) .


Specific Arrangement For Recognition of Prior Learning

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 Faculty Board decision and student may be exempted from the course or courses. Exemption exam is held at the beginning of each academic term for English lesson to be present in training schemes of programs. Students who are successful in these examinations are exempted from those relevant lessons.

Qualification Requirements and Regulations

In order to receive bachelor’s degree in Gastronomy And Culinary Arts, students are required to complete successfully all compulsory and elective courses (corresponding 240 ECTS) to be taken in the program and students are required to have at least a 2.00 GPA on a 4.00 scale. In addition, in order to graduate from this department, students are required to do an internship for 90 days in tourism businesses.

Profile of The Programme

Gastronomy and culinary arts department was set up in 2010 and aims to train qualified chefs for the accommodation and catering businesses. In the direction of this goal students are supplied with the following data, 2 foreign languages one of which is English, IT, tourism sector and tourism businesses, contemporary management and leadership, Turkish cuisine, International cuisine, principles of nutrition, food science and technology, and food and beverage production

Key Learning Outcomes of the Programme

PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry.
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts.
PO-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts.
PO-4 Identify and practice national and international food safety standards.
PO-5 Identify, use and care the physical environment, tools, equipments and technologies related to the fieldof gastronomy and culinary arts.
PO-6 Identify and practice a variety of culinary cooking methods.
PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines.
PO-8 Develop a variety of menus on the basis of menu planning principles.
PO-9 Analyze and control food and beverage costs and price menus.
PO-10 Have detailed knowledgeof beverages and utilize a variety of beverages in food production.
PO-11 Understand and demonstrate buffet decoration and visual presentation techniques of foods.
PO-12 Identify all stages of food & beverage production process, from purchasing to serving, and solve the potential problems that may occur in these stages.
PO-13 Understand and apply national and international laws, regulations, and professional standardsrelated to gastronomy and culinary arts.
PO-14 Identify and practice the ethical standards in the field of gastronomy and culinary arts.
PO-15 Demonstrate effective use of both basic and professional information and communication technologies and software.
PO-16 Demonstrate reading, listening, speaking and writing skills in English at least at the level of B2 of European Language Portfolio.
PO-17 Demonstrate reading, listening, speaking and writing skills in a second language at least at the level of B1 of European Language Portfolio.
PO-18 Have an understanding of concepts, principles, theories and facts within the contexts of business and economics.
PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation.
PO-20 Work effectively both independently and with others.
PO-21 Communicate effectively verbally, non-verbally and in a written way and demonstrate effective presentation skills.
PO-22 Demonstrate professionalism in dress, grooming, personal hygiene, and appearance that reflect standards expected of gastronomy and culinary arts professionals.
PO-23 Understand the principles and revolutions of Atatürk and adopt fundamental principles of the Republic.
PO-24 Develops individual skills related to artistic subjects.
PO-25 Describes at least one of the United Nations Sustainable Development Goals (UN SDGs). The UN SDGs are: 1) poverty, 2) hunger, 3) healthy and quality lives, 4) quality education, 5) gender equality, 6) clean water and sanitation, 7) accessible clean energy, 8) decent work and economic growth , 9) industry, innovation and infrastructure, 10) reducing inequalities, 11) sustainable cities and communities, 12) responsible consumption and production, 13) climate action, 14) life above water, 15) life on land, 16) peace, justice and strong institutions, 17) common effort for goals.

NQF-HETR Program Outcomes Matrices
TYYC PÇ-1 PÇ-2 PÇ-3 PÇ-4 PÇ-5 PÇ-6 PÇ-7 PÇ-8 PÇ-9 PÇ-10 PÇ-11 PÇ-12 PÇ-13 PÇ-14 PÇ-15 PÇ-16 PÇ-17 PÇ-18 PÇ-19 PÇ-20 PÇ-21 PÇ-22 PÇ-23 PÇ-24 PÇ-25
1- Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources. X X X X X X X X X X X X X X X
1- Use of advanced theoretical and practical knowledge within the field. X X X X X X X X X X X X X X X
2-Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field. X X X X X X X X X X X X X X X X
1- Conduct studies at an advanced level in the field independently. X X X
2- Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. X X X X X
3- Planning and managing activities towards the development of subordinates in the framework of a project. X X X X
1- Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. X X X X X X X X X X X X X X
2- Determine learning needs and direct the learning. X
3- Develop positive attitude towards lifelong learning.
1- Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. X X
2- Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. X X
3- Organize and implement project and activities for social environment with a sense of social responsibility. X
4- Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. X X
5- Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge. X
1- Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. X
2- Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security. X

Basic Area Competencies-Program Outcomes Matrix (Vocational Weighted)
Açıklama PÇ-1 PÇ-2 PÇ-3 PÇ-4 PÇ-5 PÇ-6 PÇ-7 PÇ-8 PÇ-9 PÇ-10 PÇ-11 PÇ-12 PÇ-13 PÇ-14 PÇ-15 PÇ-16 PÇ-17 PÇ-18 PÇ-19 PÇ-20 PÇ-21 PÇ-22 PÇ-23 PÇ-24 PÇ-25
The concepts in the field and close disciplines are comprehensive and systematic knowledge about theories, principles and cases. X X X X X X X X X X X X X X X
It is the owner of the service execution processes and transactions in the field. X X X X X X X X X X X X X X X
The internal and external environmental factors of the organizations in the field are the owner of the organization's departments and relationships and interactions with each other, management, policies and strategies. X X X X X X X X X X X X X X X
Basic level of knowledge of research methods specific to field. X X X X X X X X X X X X X X X
Legal regulations in the field have knowledge about occupational standards and applications. X X X X X X X X X X X X X X X X X
A particular occupation included in the field is the detailed knowledge of the business. X X X X X X X X X X X X X X X
Knowledge of significant problems in the field and near areas and alternative solutions. X X X X X X X X X X X X X X X X
Information, theories in the field and close disciplines uses in general and in the business environment and interpret. X X X X X X X X X X X X X X X
It follows the changes in the domestic and external circles of organizations operating in the field, make rational analyzes, comments, contributes and adapt to changes. X X X X X X X X X X X X X X X X
Planning related to the field fulfills organization, coordination, orientation and control functions. X X X X X X X X X X X X X X X
Analyzes the service processing processes related to the area, plans, implements, control, and restructure and improves the service processes when necessary. X X X X X X X X X X X X X X X
Uses service-related service-related policies and strategies, fulfills the service processes to satisfy the consumer, evaluates, evaluates, evaluates the solutions to problems that will affect the service process and measure consumer satisfaction X X X X X X X X X X X X X X X
Presents projects and researches using appropriate research methods in relation to the subjects and problems related to the field, and presents the results clearly and understands the results. X X X X X X X X X X X X X X X X
The physical environment relating to the field recognizes, uses, uses, and maintains their care. X X X X X X X X X X X X X X X
Analyzes the information using techniques known for the problems related to the field, evaluates the different options in the solution of the problems with a critical approach and solves unpredictable and complex problems. X X X X X X X X X X X X X X X X
Follows the developments and practices related to the area and uses in practice. X X X X X X X X X X X X X X X
It makes abstract and theoretical inferences from applications in the field. X X X X X X X X X X X X X X X
Makes self-assessment. X
Works effectively with others and independently. X X X
Works as a team member, takes responsibility and manages the team. X X X X X
It develops the professional knowledge and skills of the people he work together and evaluate their performance. X X X X X
In complicated and unpredictable situations, it becomes original and autonomous in solving problems and decides on its own. X X X
It manages or converts services and services that require complex, unpredictable and new strategic approaches related to the area. X X X X
Manages herself and time and makes self-criticism.
He manages technical and professional activities or projects in complicated and unpredictable situations related to the field. X X X X
Manage their professional development of individuals or groups working in their nature. X
Professional knowledge learns to increase skills and competence. X
It follows up-to-date developments on the national and international level. X
In order to obtain further responsibility, information, skills and competencies increase their self and professional continuously. X X X X
Information, skills and competencies related to the area update and improves lifelong learning awareness. X
Intercultural and intercultural effectively communicates and makes group work.
The information, discussion and analyzes related to the area are offered to experts and the area.
In a foreign language, the moment of the European Language Portfolio communicates in a general level of B1 and orally.
The at least European computer use license required by the field uses information and communication technologies with the computer software at the advanced level.
Regularly related to the field makes health, safety and risk assessment and collects information for this purpose.
The works in the field are in the framework of laws and professional standards.
It is attached to the ethical values ​​related to the area and has social responsibility.
.Hirmet has sufficient consciousness on privacy and privacy of the private lives of the presented people and receives the necessary measures on this issue.
She considers human health, social and natural environment while performing jobs related to the area.
Their fundamental rights and freedoms are sensitive to differences between people and cultures; indulgence and respect. X
Comments on the legal legislation related to the area and approach the existing assumptions from the interrogative perspective.
It takes care of personal care, hygiene, clothes and view of the area.




Turkey Higher Education Qualifications Framework (TYYC, Level ,) ) Basic Field Competencies (Vocational Weighted) PROGRAM ÇIKTILARI TYYÇ
PÇ-1 PÇ-2 PÇ-3 PÇ-4 PÇ-5 PÇ-6 PÇ-7 PÇ-8 PÇ-9 PÇ-10 PÇ-11 PÇ-12 PÇ-13 PÇ-14 PÇ-15 PÇ-16 PÇ-17 PÇ-18 PÇ-19 PÇ-20 PÇ-21 PÇ-22 PÇ-23 PÇ-24 PÇ-25
KNOWLEDGE Theoretical-Conceptual The concepts in the field and close disciplines are comprehensive and systematic knowledge about theories, principles and cases. 1 x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x 1- Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources. Theoretical-Conceptual KNOWLEDGE
KNOWLEDGE Theoretical-Conceptual It is the owner of the service execution processes and transactions in the field. 2 x x x x x x x x x x x x x x x Theoretical-Conceptual KNOWLEDGE
KNOWLEDGE Theoretical-Conceptual The internal and external environmental factors of the organizations in the field are the owner of the organization's departments and relationships and interactions with each other, management, policies and strategies. 3 x x x x x x x x x x x x x x x Theoretical-Conceptual KNOWLEDGE
KNOWLEDGE Theoretical-Conceptual Basic level of knowledge of research methods specific to field. 4 x x x x x x x x x x x x x x x Theoretical-Conceptual KNOWLEDGE
KNOWLEDGE Theoretical-Conceptual Legal regulations in the field have knowledge about occupational standards and applications. 5 x x x x x x x x x x x x x x x x x Theoretical-Conceptual KNOWLEDGE
KNOWLEDGE Theoretical-Conceptual A particular occupation included in the field is the detailed knowledge of the business. 6 x x x x x x x x x x x x x x x Theoretical-Conceptual KNOWLEDGE
KNOWLEDGE Theoretical-Conceptual Knowledge of significant problems in the field and near areas and alternative solutions. 7 x x x x x x x x x x x x x x x x Theoretical-Conceptual KNOWLEDGE
SKILLS Cognitive-Practical Information, theories in the field and close disciplines uses in general and in the business environment and interpret. 1 x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x 1- Use of advanced theoretical and practical knowledge within the field. Cognitive-Practical SKILLS
SKILLS Cognitive-Practical It follows the changes in the domestic and external circles of organizations operating in the field, make rational analyzes, comments, contributes and adapt to changes. 2 x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x 2-Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field. Cognitive-Practical SKILLS
SKILLS Cognitive-Practical Planning related to the field fulfills organization, coordination, orientation and control functions. 3 x x x x x x x x x x x x x x x Cognitive-Practical SKILLS
SKILLS Cognitive-Practical Analyzes the service processing processes related to the area, plans, implements, control, and restructure and improves the service processes when necessary. 4 x x x x x x x x x x x x x x x Cognitive-Practical SKILLS
SKILLS Cognitive-Practical Uses service-related service-related policies and strategies, fulfills the service processes to satisfy the consumer, evaluates, evaluates, evaluates the solutions to problems that will affect the service process and measure consumer satisfaction 5 x x x x x x x x x x x x x x x Cognitive-Practical SKILLS
SKILLS Cognitive-Practical Presents projects and researches using appropriate research methods in relation to the subjects and problems related to the field, and presents the results clearly and understands the results. 6 x x x x x x x x x x x x x x x x Cognitive-Practical SKILLS
SKILLS Cognitive-Practical The physical environment relating to the field recognizes, uses, uses, and maintains their care. 7 x x x x x x x x x x x x x x x Cognitive-Practical SKILLS
SKILLS Cognitive-Practical Analyzes the information using techniques known for the problems related to the field, evaluates the different options in the solution of the problems with a critical approach and solves unpredictable and complex problems. 8 x x x x x x x x x x x x x x x x Cognitive-Practical SKILLS
SKILLS Cognitive-Practical Follows the developments and practices related to the area and uses in practice. 9 x x x x x x x x x x x x x x x Cognitive-Practical SKILLS
SKILLS Cognitive-Practical It makes abstract and theoretical inferences from applications in the field. 10 x x x x x x x x x x x x x x x Cognitive-Practical SKILLS
SKILLS Cognitive-Practical Makes self-assessment. 11 x Cognitive-Practical SKILLS
COMPETENCES x x x 1- Conduct studies at an advanced level in the field independently. Competence to Work Independently and Take Responsibility COMPETENCES
COMPETENCES x x x x x 2- Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. Competence to Work Independently and Take Responsibility COMPETENCES
COMPETENCES x x x x 3- Planning and managing activities towards the development of subordinates in the framework of a project. Competence to Work Independently and Take Responsibility COMPETENCES
COMPETENCES x x x x x x x x x x x x x x 1- Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. Learning Competence COMPETENCES
COMPETENCES x 2- Determine learning needs and direct the learning. Learning Competence COMPETENCES
COMPETENCES 3- Develop positive attitude towards lifelong learning. Learning Competence COMPETENCES
COMPETENCES x x 1- Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. Communication and Social Competence COMPETENCES
COMPETENCES x x 2- Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. Communication and Social Competence COMPETENCES
COMPETENCES x 3- Organize and implement project and activities for social environment with a sense of social responsibility. Communication and Social Competence COMPETENCES
COMPETENCES x x 4- Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. Communication and Social Competence COMPETENCES
COMPETENCES x 5- Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge. Communication and Social Competence COMPETENCES
COMPETENCES x 1- Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. Field Specific Competence COMPETENCES
COMPETENCES x 2- Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security. Field Specific Competence COMPETENCES

Occupational Profiles of Graduates with Examples

Highly educated and experienced alumni have a wide range of job opportunities including the following ones. 1. Middle and upper level kitchen manager at F&B department of the Accommodation-enterprises, restaurants, bars, independent food and beverage enterprises 2. Have opportunity to work as a master trainer / instructor for the practical lessons related to Culinary, Service, Bar, Cooking at Anatolian Hotel and Tourism Vocational High Schools, Anatolian Girls Vocational and Girls Vocational High Schools, other vocational high schools and Tourism Training Centers 3. Academic career opportunity for successful and inclined students 4. There is an opportunity of becoming a teacher of vocational courses in secondary schools for the graduates of Masters in Education Studies.


Access to Further Studies

Upon successful completion of undergraduate degree, candidates may study graduate programs on condition that they get a sufficient grade in ALES test and have a sufficient level of English language skills.

Course Structure Diagram with Credits

1. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
AİT101 ATATURK'S PRINCIPLES AND HISTORY I 2 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 2
GM107 PRINCIPLES OF NUTRITION 2 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 2
GM109 GASTRONOMY AND TOURISM 2 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 2
GM117 ENGLISH LISTENING AND SPEAKING I 6 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 6
GM101 ENGLISH READING AND WRITING I 12 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 12
GM115 WORK SAFETY AND FIRST AID IN KITCHEN 2 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 2
GM113 BASIC KITCHEN TECHNIQUES I 2 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 2
TDL101 TURKISH LANGUAGE I 2 Hour(s) 0 Hour(s) 1 Fall Semester Compulsory 2
Total:
 30

2. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
AİT102 ATATURK'S PRINCIPLES AND HISTORY II 2 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 2
GM108 FOOD SCIENCE AND TECHNOLOGY 2 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 2
GM102 ENGLISH II 18 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 18
GM116 MENU PLANNING 2 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 2
GM114 CULINARY CULTURES 2 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 2
GM112 BASIC KITCHEN TECHNIQUES II 2 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 2
TDL102 TURKISH LANGUAGE II 2 Hour(s) 0 Hour(s) 1 Spring Semester Compulsory 2
Total:
 30

3. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM201 ENGLISH III 10 Hour(s) 0 Hour(s) 2 Fall Semester Compulsory 10
GM203 KITCHEN PRACTICES I 2 Hour(s) 1 Hour(s) 2 Fall Semester Compulsory 4
GRUP1 Elective Courses 1 - Hour(s) - Hour(s) 2 Fall Semester Optional 16
Total:
 30

4. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM202 ENGLISH IV 10 Hour(s) 0 Hour(s) 2 Spring Semester Compulsory 10
GM204 KITCHEN PRACTICES II 2 Hour(s) 1 Hour(s) 2 Spring Semester Compulsory 4
GM208 DESSERTS, CAKES AND PASTRIES 2 Hour(s) 1 Hour(s) 2 Spring Semester Compulsory 3
GRUP2 Elective Courses 2 - Hour(s) - Hour(s) 2 Spring Semester Optional 13
Total:
 30

5. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM301 ENGLISH V 10 Hour(s) 0 Hour(s) 3 Fall Semester Compulsory 10
GM319 GARDE MANGER 2 Hour(s) 1 Hour(s) 3 Fall Semester Compulsory 2
İYDH1 SECOND FOREING LANGUAGE 1 - Hour(s) - Hour(s) 3 Fall Semester Optional 6
GRUP3 Elective Courses 3 - Hour(s) - Hour(s) 3 Fall Semester Optional 12
Total:
 30

6. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM302 ENGLISH VI 10 Hour(s) 0 Hour(s) 3 Spring Semester Compulsory 10
GM322 LOCAL KITCHENS 2 Hour(s) 1 Hour(s) 3 Spring Semester Compulsory 2
İYDH2 SECOND FOREING LANGUAGE 2 - Hour(s) - Hour(s) 3 Spring Semester Optional 6
GRUP4 ELECTIVE COURSES 4 - Hour(s) - Hour(s) 3 Spring Semester Optional 12
Total:
 30

7. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM403 WORLD CUISINES I 2 Hour(s) 1 Hour(s) 4 Fall Semester Compulsory 4
GM401 PROFESSIONAL ENGLISH I 8 Hour(s) 0 Hour(s) 4 Fall Semester Compulsory 8
İYDH3 SECOND FOREING LANGUAGE 3 - Hour(s) - Hour(s) 4 Fall Semester Optional 6
GRUP6 ELECTIVE COURSES 6 - Hour(s) - Hour(s) 4 Fall Semester Optional 12
Total:
 30

8. Semester Course Plan

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM404 WORLD CUISINES II 2 Hour(s) 1 Hour(s) 4 Spring Semester Compulsory 4
GM402 PROFESSIONAL ENGLISH II 8 Hour(s) 0 Hour(s) 4 Spring Semester Compulsory 8
İYDH4 SECOND FOREING LANGUAGE 4 - Hour(s) - Hour(s) 4 Spring Semester Optional 6
GRUP7 ELECTIVE COURSES 7 - Hour(s) - Hour(s) 4 Spring Semester Optional 12
Total:
 30

Elective Courses 1

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
BKE201 SCIENTIFIC AND CULTURAL ACTIVITIES I 0 Hour(s) 1 Hour(s) 2 Fall Semester Optional 1
GM225 ENTREPRENEURSHIP 2 Hour(s) 0 Hour(s) 2 Fall Semester Optional 3
GM211 KITCHEN OPERATIONS MANAGEMENT 2 Hour(s) 0 Hour(s) 2 Fall Semester Optional 3
GM205 PURCHASING AND PRODUCT IDENTIFICATION 2 Hour(s) 0 Hour(s) 2 Fall Semester Optional 3
GM241 BASIC INFORMATION TECHNOLOGY USAGE 2 Hour(s) 1 Hour(s) 2 Fall Semester Optional 3
GM209 FOOD AND BEVERAGE COST CONTROL 2 Hour(s) 0 Hour(s) 2 Fall Semester Optional 3

Elective Courses 2

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
BKE202 SCIENTIFIC AND CULTURAL ACTIVITIES-II 0 Hour(s) 1 Hour(s) 2 Spring Semester Optional 1
GM206 FOOD SAFETY AND HYGIENE 2 Hour(s) 0 Hour(s) 2 Spring Semester Optional 3
GM216 BEVERAGES 2 Hour(s) 0 Hour(s) 2 Spring Semester Optional 3
GM220 FOOD AND BEVERAGE SERVICE AND PRESENTATION TECHNIQUES 2 Hour(s) 0 Hour(s) 2 Spring Semester Optional 3
GM234 FOOD AND BEVERAGE MANAGEMENT 2 Hour(s) 0 Hour(s) 2 Spring Semester Optional 3

SECOND FOREING LANGUAGE 1

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM331 GERMAN I 6 Hour(s) 0 Hour(s) 3 Fall Semester Optional 6
GM311 FRENCH I 6 Hour(s) 0 Hour(s) 3 Fall Semester Optional 6
GM313 ITALIAN I 6 Hour(s) 0 Hour(s) 3 Fall Semester Optional 6

Elective Courses 3

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM315 COMMUNICATION 2 Hour(s) 0 Hour(s) 3 Fall Semester Optional 3
GM307 PROFESSIONAL ETHICS 2 Hour(s) 0 Hour(s) 3 Fall Semester Optional 3
GM305 TURKISH CUISINE 2 Hour(s) 1 Hour(s) 3 Fall Semester Optional 3

SECOND FOREING LANGUAGE 2

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM334 GERMAN II 6 Hour(s) 0 Hour(s) 3 Spring Semester Optional 6
GM314 FRENCH II 6 Hour(s) 0 Hour(s) 3 Spring Semester Optional 6
GM312 ITALIAN II 6 Hour(s) 0 Hour(s) 3 Spring Semester Optional 6

ELECTIVE COURSES 4

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM330 GASTRONOMY SEMINARS 2 Hour(s) 0 Hour(s) 3 Spring Semester Optional 3
GM310 MARKETING IN FOOD AND BEVERAGE BUSINESS 2 Hour(s) 0 Hour(s) 3 Spring Semester Optional 3
GM318 BANQUET ORGANIZATION AND MANAGEMENT 2 Hour(s) 0 Hour(s) 3 Spring Semester Optional 3

SECOND FOREING LANGUAGE 3

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM425 GERMAN III 6 Hour(s) 0 Hour(s) 4 Fall Semester Optional 5
GM409 FRENCH III 6 Hour(s) 0 Hour(s) 4 Fall Semester Optional 6
GM411 ITALIAN III 6 Hour(s) 0 Hour(s) 4 Fall Semester Optional 6

ELECTIVE COURSES 6

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM421 NEW TRENDS IN GASTRONOMY 2 Hour(s) 0 Hour(s) 1 Fall Semester Optional 3
GM419 TRADITIONAL EUROPEAN CUISINE 2 Hour(s) 0 Hour(s) 4 Fall Semester Optional 3
GM441 GRADUATION PROJECT I 1 Hour(s) 1 Hour(s) 4 Fall Semester Optional 3
GM409 NATIONAL AND INTERNATIONAL FOOD LAWS 2 Hour(s) 0 Hour(s) 4 Fall Semester Optional 3

SECOND FOREING LANGUAGE 4

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM424 GERMAN IV 6 Hour(s) 0 Hour(s) 4 Spring Semester Optional 6
GM410 FRENCH IV 6 Hour(s) 0 Hour(s) 4 Spring Semester Optional 6
GM412 ITALIAN IV 6 Hour(s) 0 Hour(s) 4 Spring Semester Optional 6

ELECTIVE COURSES 7

Course Code Course Title Theoretical Practice Year Semester of Study Type of Course ECTS
GM406 HUMAN RESOURCES MANAGEMENT 2 Hour(s) 0 Hour(s) 4 Spring Semester Optional 3
GM442 GRADUATION PROJECT II 1 Hour(s) 1 Hour(s) 4 Spring Semester Optional 3
GM420 OTTOMAN CUISINE 2 Hour(s) 0 Hour(s) 4 Spring Semester Optional 3
GM414 RESTAURANT MANAGEMENT 2 Hour(s) 0 Hour(s) 4 Spring Semester Optional 2

Examination Regulations, Assessment and Grading

Students need to enroll each semester. They must attend at least 70 percent of theoretical lessons and at least 80 percent of the practical courses to take the final examination. For each lesson, one final examination and at least one mid-term examination must be taken. 40 percent of the mid-term examination (assignments, lab examinations, quizzes, etc. can be evaluated as mid-term grade) and 60 percent of the final examination constitute the grade. It is required to get at least DD to pass the lessons. DC and DD grades are the conditional-passes. In order to be successful in a lesson in which the student gets DC or DD grades, grade point average must be at least 2,0 to graduate.


Graduation Requirements

To complete the program successfully, the students must pass all the lessons in the program (240 etcs), have at least 2.0 GPA of 4.00 scale, complete the graduation thesis successfully, complete 90-day workplace training in the tourism enterprises.

Mode of Study

Full-time

Facilities

The academic activities of our faculty are carried out by 1 professor, 3 associate professors,1 assistant professors, 2 lecturers and 1 research assistants. The lessons are carried out in the various capacities of 12 classrooms and 1 practice cuisine. One of the classrooms has a capacity of 100, four of them have 80, and last six of them have a capacity of 30 students. Six classrooms have computers and projections, other classrooms where the language lessons are carried out have TV and video sets. In addition, there are two seminar rooms which have capacity of 10 students. The students of the department benefit from the internet lab which is open throughout the day free of charge.

Programme Director or Equivalent

Address: Nevsehir Hacı Bektaş Veli University Faculty of Tourism, Department of Gastronomy and Culinary Arts, Nevsehir, 50300, TURKEY Web Site: www.tf.nevsehir.edu.tr Phone: +90 384 228 1130 Fax: +90 384 215 2006 Department Chair: Nilüfer Şahin Perçin, PhD Phone: +90 384 228 11 30 Ext: 18020 e-mail: nilufer.percin@nevsehir.edu.tr ECTS Coordinator: Nilüfer Şahin Perçin, PhD Phone: +90 384 228 1000 Ext: 18020 e-mail: nilufer.percin@nevsehir.edu.tr