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First Cycle Programmes (Bachelor's Degree)

Faculty of Tourism - - - Gastronomy and Culinary Arts

General Description

Faculty of Tourism was established with the Decision of the Council of Ministers No. 2013/4624, published in the Official Gazette No. 28649 dated 16 May 2013, upon the request of Giresun University Senate dated 20.09.2012 and Decision No. 73-3. The Department of Gastronomy and Culinary Arts started its undergraduate education activities by accepting students in the fall semester of the 2020-2021 academic year.

Students who successfully complete all courses in the program (for a total of 240 ECTS) and obtain a GPA of at least 2.0 out of 4.00 are awarded a bachelor's degree in Gastronomy and Culinary Arts.

Bachelor degree

Candidates will be accepted based on their verbal score based on the AYT exam results.

Students studying at Giresun University may be exempt from some courses within the framework of certain regulations. Students will be exempt from courses if the course content is approved by the relevant college/faculty/institute administrative board and the application is made within the deadline.

To obtain a weighted GPA of at least 2.0 out of 4.00 in order to successfully complete all courses available in the program (equivalent to a total of 240 ECTS).

The aim of the Department of Gastronomy and Culinary Arts is to train qualified executive chefs (cooks) for accommodation and food and beverage businesses. For this purpose, students will learn two foreign languages, one of which is English, information technologies, tourism sector and tourism enterprises, modern business and management, Turkish cuisine, international cuisines, nutrition principles, food science and technology, knowledge and information about food and beverage production. are equipped with skills.

Program graduates can find employment opportunities in different areas of the tourism industry such as production, marketing, research and development, and management. They can also work in public institutions and organizations if they get the required score from KPSS.

Candidates who have successfully completed their undergraduate education can study in postgraduate programs, provided that they receive a valid score from the ALES exam and have sufficient knowledge of the English language.

The measurement and evaluation method applied for each course is defined in detail in the "Course Teaching Plan".

To obtain a weighted GPA of at least 2.0 out of 4.00 in order to successfully complete all courses available in the program (equivalent to a total of 240 ECTS).

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

Tam Zamanlı

Address: Giresun University Faculty of Tourism Uğurca Mahallesi Yayla/5 Sokak Dış Kapı no: 3 PK:28902 Keşap/Giresun Phone: +90 454 310 1875 Fax: +90 454 310 1880 E-Mail: turizm@giresun.edu.tr

Our faculty has classrooms for theoretical and practical courses and indoor and outdoor activity areas of sufficient number and capacity, which are used together with the Recreation Management department. Additionally, there are 2 practice kitchens, 1 cooking area, 1 food service area and 1 computer laboratory as practice areas.

Program Learning Outcomes

1 Explains the legal regulations, professional standards, and ethical principles related to the field.
2 Explains the fundamental theories, concepts, and principles in the field of tourism.
3 Explains at least one of the United Nations Sustainable Development Goals.
4 It outlines occupational safety, worker health, environmental protection, food safety, and quality standards.
5 Applies food and beverage preparation, presentation, and service techniques.
6 By comprehending the Atatürk Principles and the founding process of the Republic of Türkiye, the individual relates these values ​​to their social and professional life.
7 Uses information and communication technologies effectively.
8 Pursues personal and professional development with a commitment to lifelong learning.
9 Applies personal care, hygiene, and sanitation rules.
10 Works by taking responsibility, either within a team or independently.
11 Demonstrates aesthetic and artistic skills, and conducts sensory analysis.
12 Applies classical and modern cooking methods.
13 Compares Turkish and world cuisines and executes recipes.
14 Uses Turkish correctly and effectively, in accordance with the rules of written and oral expression.
15 Develops a project proposal by conducting research.
16 Carries out the processes of accessing information, analysis, synthesis, interpretation, and problem-solving.
17 It develops innovative solutions aligned with changing consumer expectations.
18 Demonstrates basic-level reading, comprehension, speaking, and writing skills in a foreign language.
19 Communicates at a basic level in a second foreign language.
20 Communicates effectively with individuals from diverse cultures.
21 Manages menu planning, cost control, and analysis processes.
22 It manages the food production process from raw material to consumption.

Outcomes Program - Turkey Association for Higher Education Qualifications Framework

TYYÇ
Program Learning Outcomes
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
KNOWLEDGE
1
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
SKILLS
1
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COMPETENCES ( Competence to Work Independently and Take Responsibility )
1
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
3
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COMPETENCES ( Learning Competence )
1
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
3
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COMPETENCES ( Communication and Social Competence )
1
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
3
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
4
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
5
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COMPETENCES ( Field Specific Competence )
1
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Course Structure Diagram with Credits

T : Theoretical P: Practice L : Laboratory

Gastronomi ve Mutfak Sanatları 2020

Program Learning Outcomes

1 Explains the legal regulations, professional standards, and ethical principles related to the field.
2 Explains the fundamental theories, concepts, and principles in the field of tourism.
3 Explains at least one of the United Nations Sustainable Development Goals.
4 It outlines occupational safety, worker health, environmental protection, food safety, and quality standards.
5 Applies food and beverage preparation, presentation, and service techniques.
6 By comprehending the Atatürk Principles and the founding process of the Republic of Türkiye, the individual relates these values ​​to their social and professional life.
7 Uses information and communication technologies effectively.
8 Pursues personal and professional development with a commitment to lifelong learning.
9 Applies personal care, hygiene, and sanitation rules.
10 Works by taking responsibility, either within a team or independently.
11 Demonstrates aesthetic and artistic skills, and conducts sensory analysis.
12 Applies classical and modern cooking methods.
13 Compares Turkish and world cuisines and executes recipes.
14 Uses Turkish correctly and effectively, in accordance with the rules of written and oral expression.
15 Develops a project proposal by conducting research.
16 Carries out the processes of accessing information, analysis, synthesis, interpretation, and problem-solving.
17 It develops innovative solutions aligned with changing consumer expectations.
18 Demonstrates basic-level reading, comprehension, speaking, and writing skills in a foreign language.
19 Communicates at a basic level in a second foreign language.
20 Communicates effectively with individuals from diverse cultures.
21 Manages menu planning, cost control, and analysis processes.
22 It manages the food production process from raw material to consumption.

Outcomes Program - Turkey Association for Higher Education Qualifications Framework

TYYÇ
Program Learning Outcomes
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
KNOWLEDGE
1
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
SKILLS
1
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COMPETENCES ( Competence to Work Independently and Take Responsibility )
1
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
3
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COMPETENCES ( Learning Competence )
1
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
3
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COMPETENCES ( Communication and Social Competence )
1
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
3
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
4
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
5
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COMPETENCES ( Field Specific Competence )
1
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

1. Semester
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GSM-101 Turkish Atatürk's Prıncıples and Reform Hıstory-I Compulsory 2 - - 2
GSM-103 Turkish Turkısh Language-I Compulsory 2 - - 2
GSM-105 Turkish Englısh-I Compulsory 6 - - 6
GSM-109 Turkish Introductıon To Gasronomy Compulsory 3 - - 5
GSM-119 Turkish NUTRITION PRINCIPLES AND MENU PLANNING Compulsory 3 - - 4
GSM-121 Turkish COOKING MATHEMATICS Compulsory 3 - - 4
GSM-123 Turkish OCCUPATIONAL SAFETY AND FIRST AID IN THE FOOD SERVICE INDUSTRY Compulsory 3 - - 5
OSD-SEC-1 Turkish UNIVERSITY ELECTIVE I Elective 2 - - -
Total 24 0 0 28
2. Semester
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GSM-102 Turkish Atatürk's Prıncıples and Reform Hıstory-II Compulsory 2 - - 2
GSM-104 Turkish Turkısh Language-II Compulsory 2 - - 2
GSM-106 Turkish Englısh-II Compulsory 6 - - 6
GSM-108 Turkish Introductıon To Tourısm Compulsory 3 - - 4
GSM-116 Turkish Fınancıal Lıteracy Compulsory 3 - - 4
GSM-122 Turkish BASIC COOKING TECHNIQUES Compulsory 2 2 - -
GSM-124 Turkish Food Scıence and Cookıng Hygıene Compulsory 3 - - -
GSM-126 Turkish Management ın the Gastronomy Industry Compulsory 3 - - 5
Total 24 2 0 23
3. Semester
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GMSSEC-3 Turkish Elective - - - -
GMSSECUYG-3 Turkish ELECTIVE PRACTICAL COURSES-III Elective - - - -
GSM-221 Turkish ENGLISH-III Compulsory 4 - - 4
GSM-223 Turkish Professıonal Kıtchen Applıcatıons Compulsory 2 2 - 5
GSM-225 Turkish MANAGEMENT AND ORGANIZATION IN GASTRONOMY Compulsory 3 - - 3
GSM-227 Turkish INFORMATION AND COMMUNICATION TECHNOLOGIES Compulsory 3 1 - 5
GSM-229 Turkish ACCOUNTING IN THE GASTRONOMY INDUSTRY Compulsory 3 - - 4
Total 15 3 0 21
4. Semester
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GMSSEC-4 Turkish ELECTIVE THEORETICAL COURSES-IV Elective - - - -
GMSSECUYG-4 Turkish ELECTIVE PRACTICAL COURSES-IV Elective - - - -
GSM-210 Turkish FOOD AND BEVERAGE AUTOMATION SYSTEMS Compulsory 2 1 - 5
GSM-222 Turkish ENGLISH-IV Compulsory 4 - - -
GSM-224 Turkish LABOR AND SOCIAL SECURITY LAW Compulsory 3 - - -
GSM-226 Turkish GASTRONOMY MARKETING Compulsory 3 - - 4
GSM-228 Turkish SERVICE TECHNIQUES Compulsory 2 1 - -
Total 14 2 0 9
5. Semester
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GSMSTAJ-301 Turkish VOCATIONAL TRAINING IN THE WORKPLACE-I Compulsory 5 - - 30
Total 5 0 0 30
6. Semester
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GSMSTAJ-302 Turkish VOCATIONAL TRAINING IN THE WORKPLACE-II Compulsory 5 - - -
Total 5 0 0
7. Semester
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GMSSEC-7 Turkish ELECTIVE THEORETICAL COURSES-VII Elective - - - -
GMSSECUYG-7 Turkish ELECTIVE PRACTICAL COURSES-VII Elective - - - -
GMSSECYDL-7 Turkish ELECTIVE FOREIGN LANGUAGE COURSES-VII Elective - - - -
GSM-403 Turkish WORLD CUISINE-I Compulsory 2 2 - 6
GSM-419 Turkish ENGLISH-V Compulsory 4 - - 4
Total 6 2 0 10
8. Semester
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GMSSEC-8 Turkish ELECTIVE THEORETICAL COURSES-VIII Elective - - - -
GMSSECUYG-8 Turkish ELECTIVE PRACTICAL COURSES-VIII Elective - - - -
GMSSECYDL-8 Turkish ELECTIVE FOREIGN LANGUAGE COURSES-VIII Elective - - - -
GSM-404 Turkish WORLD CUISINE-II Compulsory 2 2 - 6
GSM-422 Turkish ENGLISH-VI Compulsory 4 - - -
Total 6 2 0 6
OSD-SEC-1 - UNIVERSITY ELECTIVE I
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
OSD-01 Turkish GENDER MAINSTREAMING Elective 2 - - 2
OSD-02 Turkish BUSINESS ETHICS AND VALUES EDUCATION Elective 2 - - 2
OSD-03 Turkish WOMEN AND FAMILY LIFE Elective 2 - - 2
OSD-04 Turkish CAREER PLANNING Elective 2 - - 2
GMSSEC-3 -
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GSM-231 Turkish COMMUNICATION and HUMAN RELATIONS Elective 3 - - 5
GSM-233 Turkish CUSTOMER RELATIONS MANAGEMENT Elective 3 - - 5
GSM-235 Turkish THE CULTURAL HISTORY OF FOOD Elective 3 - - 5
GSM-237 Turkish PROTOCOL AND RULES OF ETIQUETTE Elective 3 - - 5
GMSSECUYG-3 - ELECTIVE PRACTICAL COURSES-III
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GSM-239 Turkish ANATOLIAN CUISINE Elective 2 2 - 5
GSM-241 Turkish BAKERY Elective 2 2 - 5
GMSSEC-4 - ELECTIVE THEORETICAL COURSES-IV
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GMSSECUYG-4 - ELECTIVE PRACTICAL COURSES-IV
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GSM-234 Turkish REGIONAL CUISINE PRACTICES Elective 2 2 - 5
GMSSEC-7 - ELECTIVE THEORETICAL COURSES-VII
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GSM-415 Turkish LOCAL VALUES of THE BLACK SEA Elective 3 - - 5
GSM-421 Turkish KITCHEN MANAGEMENT AND PURCHASING Elective 3 - - 5
GSM-423 Turkish ENTREPRENEURSHIP AND PROJECT MANAGEMENT Elective 3 - - 5
GSM-425 Turkish NEW TRENDS IN THE GASTRONOMY SECTOR Elective 3 - - 5
GSM-427 Turkish AROMATIC PLANTS and SPICES Elective 3 - - 5
GMSSECUYG-7 - ELECTIVE PRACTICAL COURSES-VII
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GSM-405 Turkish OTTOMAN PLACE CUISINE Elective 1 2 - 5
GSM-429 Turkish ADVANCED BREAD and PASTRY APPLICATIONS Elective 1 2 - 5
GMSSECYDL-7 - ELECTIVE FOREIGN LANGUAGE COURSES-VII
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GSM-435 Turkish GERMAN-I Elective 4 - - 5
GMSSEC-8 - ELECTIVE THEORETICAL COURSES-VIII
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GSM-408 Turkish TEA and COFFEE CULTURE Elective 3 - - 5
GSM-426 Turkish GASTRONOMY GEOGRAPHY Elective 3 - - 5
GMSSECUYG-8 - ELECTIVE PRACTICAL COURSES-VIII
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report
GSM-406 Turkish CREATIVE PLATE PRESENTATION TECHNIQUES Elective 1 2 - 5
GMSSECYDL-8 - ELECTIVE FOREIGN LANGUAGE COURSES-VIII
Course Unit Code [DersinDili] Course Unit Title Type of Course [D] [U] [L] AKTS Report