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Gastronomy and Culinary Arts
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Uygulamalı Sosyal Bilimler Yüksekokulu

Gastronomi ve Mutfak Sanatları

DEPARTMENT DESCRIPTION

AIMS OF PROGRAM
This program provides students with the basic skills needed to succeed as managers, business owners or supervisors in the hotel, motel, food service, airline, lodging, travel agency and general tourism and gastronomy industries. Students will learn the importance of creating a sustainable tourism economy in the homeland and abroad. Student will have the opportunity to examine how the country fits into the international gastronomy system and the importance of providing top quality service as a foundation for developing a vibrant industry.

DEGREE AWARDED
This is a first cycle degree program in Gastronomy and Culinary Arts (240 ECTS).

On successful completion of the Gastronomy and Culinary Arts programme and gain competencies, a student will be awarded the Bachelor of Science in Gastronomy and Culinary Arts Management.


EMPLOYMENT OPPORTUNITIES
Students that graduate from GAU Gastronomy and Culinarı Arts Department will have some degree of specialty whether it be in hotel management, restaurant management, travel agency, convention planning, caterers and more. You will learn human resources, marketing, accounting and finance, analysis of problems, critical thinking, and problem solving. Leadership and communications courses, culinary arts with catering and pastry are also necessary. Those that enjoy people and would like to help keep them happy should consider a degree in tourism and hospitality.
A degree in Gastronomy and Culinary Arts will provide individuals with the ability to work in various fields including hotels, resorts and tourism related areas and all types of Catering feilds aswell.

EDUCATIONAL OBJECTIVES
Research with industry executives, human resource professionals, and Hotel, Restaurant and Tourism Management alumni led to five broad curriculum outcomes. These hospitality management- Gastronomy-focused outcomes are threaded throughout our curriculum. They are:

Critical Thinking: to provide technical, analytical, and conceptual skills appropriate for hospitality and Gastronomy.

Communication: to comprehend and articulate written and oral communication as appropriate for hospitality environments.

Professional Knowledge: to apply strategies for managing diverse, multicultural hospitality.

Integrative Learning: to understand the concepts and application of managerial, financial, computer and technical skills that are needed to be successful within the hospitality industry.

Professional Knowledge and skills about all cousins all over the world and cooking technics.

EDUCATIONAL METHODS
The method of teaching is the combination of theoretical lessons with practical training, students in the first 2 years are focusing on theoretical lesson taken in classes and after the second year training in tourism sector and GAU kitchen and pastry Lab. will provide students experience and knowledge that will make them ready for there proffesional life.

GRADUATION REQUIREMENTS
An undergraduate student is entitled to graduate if s/he satisfactorily completes all required courses, laboratory studies, reports and practical assignments, attains a sum of credit-hours amounting to at least the minimum required for graduation, has a CGPA of 2.00 or above and is financially of good standing.

Graduation is conferred by the University Senate upon the recommendation of the Faculties.

The Diplomas are prepared by the Registrar`s Office, and indicate the name of the Program, the date of graduation, and the degree obtained.

Last Update: 22/05/2017



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