GALATA UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
Istanbul Galata University
Degree Programs
Gastronomy and Culinary Arts
General Information For Students
Diploma SupplementErasmus Policy StatementNational Qualifications
Gastronomy and Culinary Arts
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Program Outcomes

Classified

1 - Knowledge
Theoretical - Conceptual
1) Defines the concepts, trends and information in the science of gastronomy.
2) Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.
3) Examines the social, economic and cultural dimensions and development of food and beverage culture.
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.
2 - Skills
Cognitive - Practical
1) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.
2) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.
3) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.
4) Defines, applies and develops the concepts and techniques of national and international culinary cultures.
5) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.
6) Explains national and international food legislation, regulations and communiqués and applies them in the field of study.
7) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.
8) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.
9) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.
10) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.
11) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.
12) Follows the legislation (law, regulation, circular, etc.), basic values ​​and principles related to his profession and acts in accordance with them.
13) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.
14) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.
15) Carries out scientific studies for the sustainability of gastronomy.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Program Gains Program Level

Program Outcomes TR-NQF-HE 6 (Bachelor) Level Descriptors TR-NQF-HE Main Field Descriptors
81 - Personal services
1 - Knowledge
Theoretical - Conceptual
1) Defines the concepts, trends and information in the science of gastronomy.
2) Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.
3) Examines the social, economic and cultural dimensions and development of food and beverage culture.
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.
 1) Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources.
2 - Skills
Cognitive - Practical
1) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.
2) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.
3) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.
4) Defines, applies and develops the concepts and techniques of national and international culinary cultures.
5) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.
6) Explains national and international food legislation, regulations and communiqués and applies them in the field of study.
7) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.
8) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.
9) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.
10) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.
11) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.
12) Follows the legislation (law, regulation, circular, etc.), basic values ​​and principles related to his profession and acts in accordance with them.
13) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.
14) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.
15) Carries out scientific studies for the sustainability of gastronomy.
 1) Use of advanced theoretical and practical knowledge within the field.
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.
3 - Competences
Communication and Social Competence
1) Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field.
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.
3) Organize and implement project and activities for social environment with a sense of social responsibility.
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.
5) Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge.
Learning Competence
1) Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach.
2) Determine learning needs and direct the learning.
3) Develop positive attitude towards lifelong learning.
Field Specific Competence
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.
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.
Competence to Work Independently and Take Responsibility
1) Conduct studies at an advanced level in the field independently.
2) Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field.
3) Planning and managing activities towards the development of subordinates in the framework of a project.

Conjoined

1) Defines the concepts, trends and information in the science of gastronomy.
2) Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.
3) Examines the social, economic and cultural dimensions and development of food and beverage culture.
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.
7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.
8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.
9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.
10) Defines, applies and develops the concepts and techniques of national and international culinary cultures.
11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.
12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study.
13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.
14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.
15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.
16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.
17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.
18) Follows the legislation (law, regulation, circular, etc.), basic values ​​and principles related to his profession and acts in accordance with them.
19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.
20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.
21) Carries out scientific studies for the sustainability of gastronomy.