School of Tourism and Hotel Management

Gastronomy and Culinary Arts

Duration 4 Years

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About
Curriculum
Entry Requirements
Fees & Scholarships
Program Outcomes

About the Program

Gastronomy program of the School of Tourism and Hotel Management aims to train future chef candidates. The program achieves this goal through harmonizing theory and practice utilized in the gastronomy sector. The program also concentrates on the deliverance of materials that focus on local and world cuisines and leadership styles which will lead students to possess national and international competitive and competent skills. Gastronomy Bachelor’s Program aims to nurture individuals who are experts and possess the abilities of the know-how in the field. It is one of the targets of the program to train students who are aware of the global developments in their fields and can establish a network with the sector professionals. In order to increase culture and cuisine appreciation, students attend workshops and seminars that are organized throughout the program.

Education Opportunities

Gastronomy Program is designed to enhance and maintain the aesthetic level of the intended culinary culture. Gastronomy is an ideal choice for those who want to improve themselves in both cooking and culinary business. Gastronomy Program of the School of Tourism and Hotel Management provides a superior infrastructure and superstructure for those who are interested in the sector. It offers students opportunities to work at famous restaurants in the country or abroad. The program offers students the chance to blend theoretical knowledge with applied skills. There is also a restaurant and guest house within the university where students work as part of the weekly work experience/internship course.

Career Areas

Gastronomy experts are employed in the tourism, travel or transportation sectors, where plenty of posts are available in restaurants or hotels which are highly competitive in finding the best gastronome experts on the market. Students have the opportunity to work in large restaurants or banquette halls. Gastronomy specialists can also work in food factories where there is a need for sustainably healthily produced foods. In addition, graduates may find jobs in the catering or food manufacturing industries. Students may also pursue a doctoral title in this area by completing additional masters and doctoral degrees. Further opportunities arise in the areas of sustainable food, food journalism, food policy and tourism.

Contact

School of Tourism and Hotel Management
Graduate Sciences and Education Center, GE126
Tel: +90 392 671 1111 Extension: 2391
Faculty E-mail: secretary-sthm@ciu.edu.tr
Director E-mail: hozgit@ciu.edu.tr

Compulsory Courses

First Semester

READING AND WRITING SKILLS-I

Course code

ENGL141

Credit

Theoretical

Practical

Ects

This course aims to develop students' listening, speaking, reading - writing and study skills. The course provides students with the opportunity to develop their communication skills through controlled activities and to equip students with the basic study skills necessary to follow the curriculum of English. This course also provides students with the opportunity to process the newly acquired knowledge and to develop their ability to ask questions about how to apply the new knowledge to new situations and ask them to think critically. In addition, this course will enable students to learn about the different strategies required to review the various reading pieces, such as finding the main idea and distinguishing the details from the main idea.

INTRODUCTION TO GASTRONOMY AND CULINARY

Course code

GACA101

Credit

Theoretical

Practical

Ects

This course is designed to introduce students to current and foundational issues in food studies and gastronomy.An introduction to the social,historical and cultural forces that have affected or will affect the culinary as well as the baking and pastry professions.Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social and professional discipline.Students will be expected to complete several written assignments and present a group research project.Students learn the proper use of foodservice equipment, weighing and measuring of wet and dry food ingredients.Understand the theory and practice of basic cooking techniques,Develop basic knife skills.

FOOD PRODUCTION IN GASTRONOMY- I

Course code

GACA103

Credit

Theoretical

Practical

Ects

The goal of this course is to help the students develop the theoretical and practical knowledge they gained in the culinary techniques course. Other course objectives include teaching the student how to produce at world-class levels by learning skills such as reading the recipe, adhering to the recipe, making mise en place, adapting to teamwork, and obeying the hierarchy. In the course, the student applies international cutting techniques, binding techniques, cooking methods and techniques, and main sauces learned in the culinary techniques course, accompanied by international recipes, to strengthen his/her techniques. The student who successfully completes this course gains skills such as basic preparation, material selection, cooking technique application based on the material, and product application in the correct order.

CULINARY TECHNIQUES-I

Course code

GACA105

Credit

Theoretical

Practical

Ects

Within the scope of the course, the student learns many cutting techniques and measures such as rondell, peysanne, brunoise, macedoine, julienne created at world standards. In stock varieties, it is ensured that the content and technical information of meat, fish, vegetables and chicken stocks are mastered. It is aimed for the students to learn why and how the spices such as sachet d'epices and bouquet garni are used as aroma and flavoring agents. It is aimed to convey the appropriate equipment and tools, binder products and emulsifiers used in sauce and soup making, and correct usage technical information. The stages of making the main sauces and their derivatives are transferred to the student.

WEEKLY JOB EXPERIENCE IN CULİNARY ARTS-I

Course code

GACA151

Credit

Theoretical

Practical

Ects

Within the scope of the course, students gain practice and experience by working in the kitchens of food and beverage businesses such as hotels, restaurants, cafes, one day a week. In this way, the student will find the opportunity to face the difficulties of the profession, learn how the hierarchy system works, learn to take responsibility and fulfill it, get the opportunity to work in the service (line) and preparation (prep) and gain experience in which part mentally and physically in the future stages. will have the opportunity to understand and learn, and will be more conscious when making job applications and will overcome the adaptation period after starting the job more easily.

INTRODUCTION TO COMPUTERS

Course code

ITEC110

Credit

Theoretical

Practical

Ects

The aim of this course is to give the students an understanding of the fundamentals of computers such as the basic components of the computers, input, output, storage devices and processing as well as application and system software, utility programs and internet basics. At the end of this course students will be familiar with the computer terminology and able to use the word processing and spreadsheet programs as well as efficient internet usage. General presentation of computer technologies, Windows operating system and applications in the Microsoft Office packageWord, Excel, Access and Power Point , softwares used in pharmacies, drawing for academic purposes and web-based method of screening of literature are also covered.

NUTRITION, HYGIENE AND SANITATION

Course code

NUTR150

Credit

Theoretical

Practical

Ects

The course covers nutrition basics, macro and micronutrients, and food groups. On the other hand, food and beverage employees' personal hygiene, kitchen and tool sanitation, hygiene steps for healthy production, HACCP, ISO, and quality and hygiene standards are taught. Students will learn food safety and consumer health rules for mass food production by the end of the course. It contains information to ensure food safety during storage, preparation, cooking, thawing, and keeping warm, as well as all hygiene factors (personal, production, equipment, etc.). It's taught how to eliminate food-borne disease and poisoning causes, ensure personal and food hygiene, and use quality assurance systems effectively.

TURKISH LANGUAGE

Course code

TREG100

Credit

Theoretical

Practical

Ects

This course examines basic areas of language and expression. In the first half of the course, the theoretical approach to language is formed and the spelling rules of the Turkish language are studied. In the latter part of the course, language and narrative errors are studied together with editing. In the second half of the course, formal writing, curriculum vitae, petition, evaluation of the columns in terms of language and style, types of written expression and practice; Turkish production and application of shooting attachments; Turkish grammar structure; It is aimed to teaching subjects like phonetics of Turkish to students.

TURKISH

Course code

TURK100

Credit

Theoretical

Practical

Ects

This course provides an orientation to modern Turkish language for foreign students who wish to communicate in this language for their needs. It mainly focuses on the differences between Turkish and English Alphabets, especially the sounds and the letters which are not included in the English alphabet (i.e. Turkish letters ç-ğ-i-ö-ş-ü). In addition, basic grammar and sentence structure forms in Turkish are practised. The required grammar and vocabulary will also be developed through their adaptation to daily situations in contexts such as introducing yourselves, greeting, talking about the things they possess by using possessive adjectives, forming positive, negative and question sentences by using present simple, telling the time, talking about their own timetables, using demonstrative pronouns when describing the place of objects and becoming familiar with vocabulary related to family members.

Second Semester

READING AND WRITING SKILLS-II

Course code

ENGL142

Credit

Theoretical

Practical

Ects

This course is the continuation of ENG 101. The course aims to improve students' listening, speaking, reading, writing and working skills. In the course, students are guided in writing compare and contrast essays using Venn diagram. In addition, the aim of the course is to learn the necessary conjunctions for composition writing. In addition, the students will be able to write a four-part critical composition by learning the difference between ideas and factual real sentences and how to write the opposing opinion and sentences used to refute it. Thus, the students will be able to distinguish between the compare and contrast essay and discursive essay. Students will also be able to make presentations by using presentation techniques. In addition, this course aims to summarize the reading pieces of the students and to use the strategies of reading and to draw conclusions and meanings using their reading skills.

FOOD TECHNOLOGY FOR GASTRONOMY AND CULINARY ARTS

Course code

GACA102

Credit

Theoretical

Practical

Ects

This course teaches how technology changes the structure of unprocessed foods used in food production and how they're prepared and delivered to consumers. Students will examine the processes companies use to supply our food industry (milk, dairy products, meat, frozen food, spices) and ready-made food. Students learn how to process products to meet international quality standards. By learning about the equipment used in the production, marketing, and control of food products, the equipment used in the food industry's technological developments, the products produced and production techniques, and new production designs, students will be able to fill intermediate positions in the gastronomy and food sector. This course covers food-technology factors.

FOOD PRODUCTION IN GASTRONOMY-II

Course code

GACA104

Credit

Theoretical

Practical

Ects

This course builds on the student's culinary techniques, theoretical and practical. The course also teaches students how to produce at world standards by reading recipes, adhering to recipes, making mise en place (preliminary production), adapting to teamwork, and obeying kitchen hierarchy. The student applies international cutting techniques, binding techniques (thickening), cooking methods and techniques, and mother sauces from the culinary techniques course to international recipes to strengthen their culinary skills. The student who completes this course learns the basic techniques of French cuisine, such as making basic preparations, choosing the material, and applying the cooking technique according to the material used.

CULINARY TECHNIQUES-II

Course code

GACA106

Credit

Theoretical

Practical

Ects

This course teaches students how to use international cooking equipment. Basic cooking techniques include dry, wet, and combination cooking (roasting, baking, frying, deep fry, sous vide, steaming, stewing, grilling and so on). This course reinforces Culinary Techniques-I concepts through cooking. It also teaches the working principles of equipment and tools and all technique stages. Food production; The supply of food and beverage items suitable for planned menus deals with the part of the products that go through various preprocesses up to the cooking stage. Our students will be advanced communicators ininternational cuisines after learning the international meanings of culinary terms and commands.

KITCHEN AND FOOD TERMINOLOGY

Course code

GACA108

Credit

Theoretical

Practical

Ects

This course aims to give information about products used in the food industry, cutting and cooking techniques, theoretical knowledge of classical dishes from around the world, the brigade system in the kitchen and their job descriptions. It includes a wide range of topics from the equipment used, to the details of the chef's uniform, aiming to learn the common terminology used in professional kitchens. With this course, students will be able to adapt to the kitchens of all countries without any difficulty by learning the common dictionary of the gastronomy world. It’s to transfer the basics of culinary terms that will enable them to complete the daily tasks they will use and do in a more professional and practical way.

WEEKLY JOB EXPERIENCE IN GASTRONOMY-II

Course code

GACA152

Credit

Theoretical

Practical

Ects

HISTORY OF CIVILIZATION

Course code

HIST100

Credit

Theoretical

Practical

Ects

The aim of this course is to outline the development of civilizations in the course of history. It firstly focuses on the concepts such as “Civilization”, “Prehistoric”, and “Historic” and on the factors forcing the emergence of the first civilizations. As well as examining the prehistoric periods and their characteristics in the course of human life since the first appearance of human beings on earth, the course mainly focuses on the early civilizations, namely the Mesopotamian, Egyptian, Aegean, Classical Greek, Hellenistic, Indian, Chinese and Roman Civilizations. Political, social, economical, cultural, intellectual, philosophical and scientific aspects in these entities are also examined in this course.

MODERN TURKISH HISTORY

Course code

TARH100

Credit

Theoretical

Practical

Ects

In this course, Ottoman state and society, factors causing the collapse of the state; Ottoman modernization; Tripoli and Balkan Wars, World War I, Mudros Armistice and Sevres Agreement; parties and associations, the national resistance movement led by Mustafa Kemal, the Havza and Amasya Circulars, the Congresses, the National Pact, the Turkish Grand National Assembly; the rebellions, the regular army and the War of Independence; the Mudanya Armistice, the Lausanne Peace Treaty; Revolution in the political field, secularization of the state and society, abolition of the sultanate, declaration of the republic, abolition of the caliphate; 1921 and 1924 constitutions, constitutional changes; Sheikh Said Rebellion; Multi-party experience, secularization and modernization in law, nationalization and secularization in education, Kemalizm and 6 principles, Turkish foreign policy(1923-1938) are covered.

Third Semester

PRINCIPLES OF ACCOUNTING FOR FOOD AND BEVERAGES

Course code

ACFN205

Credit

Theoretical

Practical

Ects

This course aims to integrate the special accounting requirements of the hospitality industry with generally accepted accounting principles. It defines basic principles and concepts as they relate to practical accounting problems, analyzes a business transaction into its debit and credit elements. With this course students complete the accounting cycle: journalize entries, post to general ledger, adjusting entries, and prepare financial statements. The course also interprets various accounting data and appropriately applies basic principles of accounting to the problems of operating a business in the hospitality industry. The students more focusing, hospitality accounting in action, recording process and adjusting an account.

PROFESSIONAL CULINARY ARTS ENGLISH-I

Course code

ENGL209

Credit

Theoretical

Practical

Ects

This course is intended for students who will continue to develop their range and competence in the language skills of their academic discipline and profession. The course is designed to equip students with general and specific terminology and expressions which will help them communicate efficiently in their field. Course also aims to give realistic and communicative practice of language skills, listening, reading, speaking and writing, needed in tourism, Also writing practice which will focus on the type of texts that they will nedd to produce in the industry,and will expose the students to industry situations, including dialogues, presentations, and interviews.

FREE ELECTIVE

Course code

FREEXX1

Credit

Theoretical

Practical

Ects

FREE ELECTIVE

FOOD AND BEVERAGE SERVICES

Course code

GACA201

Credit

Theoretical

Practical

Ects

This course covers food and beverage service and customer satisfaction. Food and beverage segmentation. Information is given about the distribution of duties and the ways to follow them, as well as effective planning, operation, and inspection activities within the framework of general terminology, concepts, and procedures that will ensure effective management of the front part of food and beverage units (service). By learning operating procedures (such as using POS systems, solving guest complaints, taking orders, using sales techniques through suggestion, and managing the pre-work shift meeting), students learn how to be guest-oriented, profitable, and provide quality service. This course teaches students about human relations in gastronomy and tourism.

FOOD PRODUCTION IN GASTRONOMY–III

Course code

GACA203

Credit

Theoretical

Practical

Ects

The goal of this course is to help the students develop the theoretical and practical knowledge they gained in culinary techniques course. Other course objectives include teaching the student how to produce at world-class levels by learning skills such as reading the recipe, adhering to the recipe, making mise en place, adapting to teamwork, and obeying the hierarchy. In the course, the student applies international cutting techniques, binding techniques, cooking methods and techniques, and main sauces learned in the culinary techniques course, accompanied by South Italian Cuisine recipes, to strengthen his/her techniques. The student who successfully completes this course gains skills such as basic preparation, material selection, cooking technique application based on the material, and product application in the correct order.

WEEKLY JOB EXPERIENCE IN GASTRONOMY-III

Course code

GACA251

Credit

Theoretical

Practical

Ects

Fourth Semester

PROFESSIONAL CULINARY ARTS ENGLISH-II

Course code

ENGL210

Credit

Theoretical

Practical

Ects

FREE ELECTIVE

Course code

FREEXX2

Credit

Theoretical

Practical

Ects

FREE ELECTIVE

SUMMER TRAINING-I

Course code

GACA200

Credit

Theoretical

Practical

Ects

The summer internship, a non-credit course required for graduation, aims to apply students' theoretical knowledge to practice. Students can complete a 40-day internship. Students must add what they've learned during their internship and their sector experience to the internship file to be approved by the company, along with internship reports. Students can intern at five-star hotels, resorts, airline catering services, A-class restaurants, and other CIU-approved tourism and hotel management institutions. The CIU Tourism and Hotel Management School internship coordinator and workplace managers meet periodically to monitor the students' progress. Students that have completed their first four semesters can do summer internships.

FOOD AND BEVERAGE MANAGEMENT

Course code

GACA202

Credit

Theoretical

Practical

Ects

In this course, management, it’s scope, food and beverage management functions, and importance of tourism and hotel food and beverage businesses are discussed. The course covers management skills, planning, organization, control, leadership, classical and modern management systems, and food and beverage case studies. In addition to these, this course teaches the organizational structure of food and beverage departments, restaurants, bars, and hotels. Beverage selection, service types, food and beverage stages in hotels, restaurants, and bars, food and beverage transfer, and guest relations will be discussed. To teach future managers and entrepreneurs about new ideas, business plans, starting new businesses, and expanding them are also being studied.

FOOD PRODUCTION IN GASTRONOMY-IV

Course code

GACA204

Credit

Theoretical

Practical

Ects

The aim of this course is to contribute to the development of the theoretical and practical knowledge that the student learned in the culinary techniques course. In addition to this, other objectives of the course include teaching the student how to produce at world standards by gaining the skills that are important in the field such as reading the recipe, making mise en place, adapting to teamwork and obeying the hierarchy. In the course, the student applies the international cutting techniques, binding techniques, cooking methods and techniques and main sauces, in the accompaniment of north Italian cuisine recipes. Students who successfully complete this course gain skills such as making basic preparations, choosing materials, applying cooking techniques according to the material.

PURCHASING AND COST CONTROL IN FOOD AND BEVERAGE BUSINESSES

Course code

GACA206

Credit

Theoretical

Practical

Ects

Students will learn the processes of purchasing their products, receiving goods, storing them and transferring them to the relevant departments upon request, calculations of food and beverage cost control on daily, weekly, monthly and quarterly periods, and world-accepted accounting approaches. Cost control modules of related software will be used throughout this course. Students will focus on monitoring business budgets, implementing menu engineering, ensuring purchasing and receiving control, controlling storage and shipping activities, calculating, analyzing and reporting food and beverage costs and revenues. The course consists of the following topics; Product selection, purchasing procedures, stock control, menu pricing, food cost, sales, profit planning, revenue control, stock levels, spoilage, waste stock value and menu analysis.

WEEKLY JOB EXPERIENCE IN GASTRONOMY-IV

Course code

GACA252

Credit

Theoretical

Practical

Ects

Fifth Semester

FREE ELECTIVE

Course code

FREEXX3

Credit

Theoretical

Practical

Ects

FREE ELECTIVE

TURKISH CUISINE CULTURE

Course code

GACA301

Credit

Theoretical

Practical

Ects

This course aims students to gain knowledge about Turkish food culture and apply that knowledge to their academic and professional lives. This course will define what Turkish cuisine is and replace it in an historical, geographical and anthropological context. They will prepare Turkish cousine to have experience as well. This course will enhance students’ vision about contemporary processes which redefines Turkish food culture, both inside and outside Turkey. The students who succeeded in this course; Knows the historical developments of Turkish cuisine will enhance their knowledge of the complexity of Turkish cuisine Engages students to accommodate in global food globalization

FOOD PRODUCTION IN GASTRONOMY-V

Course code

GACA303

Credit

Theoretical

Practical

Ects

The goal of this course is to help the students develop the theoretical and practical knowledge they gained in culinary techniques course. Other course objectives include teaching the student how to produce at world-class levels by learning skills such as reading the recipe, adhering to the recipe, making mise en place, adapting to teamwork, and obeying the hierarchy. In the course, the student applies international cutting techniques, binding techniques, cooking methods and techniques, and main sauces learned in the culinary techniques course, accompanied by South American Cuisine recipes, to strengthen their techniques. The student who successfully completes this course gains skills such as basic preparation, material selection, cooking technique application based on the material, and product application in the correct order.

WEEKLY JOB EXPERİENCE IN GASTRONOMY-V

Course code

GACA351

Credit

Theoretical

Practical

Ects

FOOD LEGISLATION

Course code

ILAW323

Credit

Theoretical

Practical

Ects

It is aimed to transfer the concepts related to food control and, legal status and regulations related to food in our country, legal practices in the production, processing, storage and packaging of foods. Importance of food control in terms of consumer and public health, Food Law, Turkish Food Codex, regulations and communiqués, application principles of ISO 22000 and HACCP systems are taught. Information is given about the European Union legislation on food. food legislation; It is a set of rules that determine the minimum quality and hygiene criteria that foodstuffs should carry. In addition, food legislation provides positive contributions such as preventing unfair competition in the food sector, contributing to the development of the sector and ensuring the country's reputation.

UNIVERSITY ELECTIVE-I

Course code

UNISXX1

Credit

Theoretical

Practical

Ects

Sixth Semester

FREE ELECTIVE

Course code

FREEXX4

Credit

Theoretical

Practical

Ects

FREE ELECTIVE

SUMMER TRAINING-II

Course code

GACA300

Credit

Theoretical

Practical

Ects

HUMAN RESOURCE MANAGEMENT IN FOOD AND BEVERAGE INDUSTRY

Course code

GACA302

Credit

Theoretical

Practical

Ects

FOOD PRODUCTION IN GASTRONOMY-VI

Course code

GACA304

Credit

Theoretical

Practical

Ects

The goal of this course is to help the students develop the theoretical and practical knowledge they gained in culinary techniques course. Other course objectives include teaching the student how to produce at world-class levels by learning skills such as reading the recipe, adhering to the recipe, making mise en place, adapting to teamwork, and obeying the hierarchy. In the course, the student applies international cutting techniques, binding techniques, cooking methods and techniques, and main sauces learned in the culinary techniques course, accompanied by Middle Eastern Cuisine recipes, to strengthen their techniques. The student who successfully completes this course gains skills such as basic preparation, material selection, cooking technique application based on the material, and product application in the correct order.

DESSERT AND PASTRY ARTS

Course code

GACA306

Credit

Theoretical

Practical

Ects

The aim of the course is to provide basic information on dessert preparation and to ensure that students use them. The basic rules of dessert preparation and techniques and tricks that can be applied to achieve the desired result are taught, and it is aimed for students to gain dessert production skills by blending the recipes of classic desserts accepted worldwide and practicing in the kitchen. Students will also have the opportunity to get to know the equipment they will use while preparing desserts. Our students who complete this course will gain skills in preparing and cooking dough, which is one of the essential elements in the creation of desserts from different cuisines, with various methods, and combining it with other accompaniments such as cream, filling and sauce in a balanced way to create visually and tastefully satisfying plates.

WEEKLY JOB EXPERIENCE IN GASTRONOMY-VI

Course code

GACA352

Credit

Theoretical

Practical

Ects

UNIVERSITY ELECTIVE-II

Course code

UNISXX2

Credit

Theoretical

Practical

Ects

Seventh Semester

KITCHEN PLANNING AND DESIGN

Course code

GACA401

Credit

Theoretical

Practical

Ects

Course offers students an opportunity to express themselves creatively while developing the skills necessary to obtain employment in the kitchen industry. To ensure the quality and success of this program, Interior Design faculty collaborated with the National Kitchen . The principles of kitchen design are introduced in this course. Emphasis is placed on understanding how users interact with the room and how the designer can create a layout that is more efficient and intuitive. The class explains how the task of kitchen design changes between new construction and remodeling projects. This course is one of the first taken by students.

FOOD PRODUCTION IN GASTRONOMY-VII

Course code

GACA403

Credit

Theoretical

Practical

Ects

The goal of this course is to help the students develop the theoretical and practical knowledge they gained in culinary techniques course. Other course objectives include teaching the student how to produce at world-class levels by learning skills such as reading the recipe, adhering to the recipe, making mise en place, adapting to teamwork, and obeying the hierarchy. In the course, the student applies international cutting techniques, binding techniques, cooking methods and techniques, and main sauces learned in the culinary techniques course, accompanied by Mediterranean Cuisine recipes, to strengthen their techniques. The student who successfully completes this course gains skills such as basic preparation, material selection, cooking technique application based on the material, and product application in the correct order.

BAKERY PRODUCTION

Course code

GACA405

Credit

Theoretical

Practical

Ects

The aim of this course; is to be able to produce high quality bakery products, which has internalized the concepts and principles related to its subject. To train students in the production of bakery products with techniques that can offer their knowledge to the benefit of the relevant industry and society by doing scientific and applied education and research, follow developments in the field of bakery products, adapt the knowledge and skills they have acquired to technological developments at a worldwide level. It is to gain knowledge about grain types, flour production, bakery products, to learn the basic tools and equipment used, to learn and apply the basic stages of bakery product production, to produce and preserve various bakery products.

WEEKLY JOB EXPERIENCE IN GASTRONOMY-VII

Course code

GACA451

Credit

Theoretical

Practical

Ects

SCHOOL ELECTIVE-I

Course code

GACAXX1

Credit

Theoretical

Practical

Ects

SCHOOL ELECTIVE-II

Course code

GACAXX2

Credit

Theoretical

Practical

Ects

Eighth Semester

FOOD PRODUCTION IN GASTRONOMY–VIII

Course code

GACA404

Credit

Theoretical

Practical

Ects

The goal of this course is to help students develop the theoretical and practical knowledge they gained in culinary techniques course. Other course objectives include teaching the student how to produce at world-class levels by learning skills such as reading the recipe, adhering to the recipe, making mise en place, adapting to teamwork, and obeying the hierarchy. In the course, the student applies international cutting techniques, binding techniques, cooking methods and techniques, and main sauces learned in the culinary techniques course, accompanied by Far Eastern Cuisine recipes, to strengthen their techniques. The student who successfully completes this course gains skills such as basic preparation, material selection, cooking technique application based on the material, and product application in the correct order.

GARDE MANGER

Course code

GACA406

Credit

Theoretical

Practical

Ects

This culinary arts production course is designed to develop practical necessary skills for students to work in cold kitchen or garde manger positions in foodservice operations. An overview on the preparation of classical garde manger techniques, salad and salad dressings, sandwiches, cured and smoked meats; sausage; terrines and pates; canapes; hors d'oeuvers, cold soups; vegetable and fruit displays; basic cheese knowledge; and buffet presentation Upon completion of this course, students will be able to Explain the history of the garde manger. Explain and execute smoking, brining and basic sausage making techniques. Prepare cold sauces, soups, various salads and salad dressings.

ETHICS AND SOCIAL RESPONSIBILITY IN FOOD AND BEVERAGE BUSINESSES

Course code

GACA408

Credit

Theoretical

Practical

Ects

The aim of this course is to introduce students to the concepts of ethics and morality in the businesses they will work in the field of tourism and gastronomy. Within these ethical and moral concepts, social rules, social norms, values, responsibility towards the environment, ethical principles, professional ethics are explained. At this point, students are informed about making decisions in business processes, defining and analyzing ethical issues and producing ethical solutions to problems. Also, individual decision making, business ethics and social responsibility are important parts of a firm's business strategy. In conclusion, students are expected to examine and analyze the values of sustainable environment, production and competition while encouraging them to think ethically about real life events and issues.

WEEKLY JOB EXPERIENCE IN GASTRONOMY-VIII

Course code

GACA452

Credit

Theoretical

Practical

Ects

SCHOOL ELECTIVE-III

Course code

GACAXX3

Credit

Theoretical

Practical

Ects

SCHOOL ELECTIVE-IV

Course code

GACAXX4

Credit

Theoretical

Practical

Ects

Elective Courses

FOOD ANTHROPOLOGY

Course code

GACA102

Credit

Theoretical

Practical

Ects

Food is of wide-ranging anthropological interest because, in eating, humans incorporate into our very bodies the products of nature transformed into culture. This course explores connections between what we eat and who we are through cross-cultural study of how personal identities formed via food production. Readings are organized around critical discussion of what makes "good" food good. Focus of the course is to provide students with theoretical, empirical tools to understand and evaluate food systems at local and global levels. Food tell us about larger social organizations and global interconnections through products like Spam that are traded around the globe.

PRINCIPLES OF MARKETING IN FOOD AND BEVERAGE BUSINESSES

Course code

GACA207

Credit

Theoretical

Practical

Ects

Bu dersimizin amacı modern pazarlama kavramını ve misyonunu, stratejileri hakkında bilgi birikimi sağlayıp kavratmak. Modern pazarlama yönetimi içinde yer alan pazarlama karması unsurlarının stratejileri, nasıl uygulanacağı, rekabet stratejileri ile müşteri ilişkileri yönetimine ait temel bilgiler ve bu bilgilerin uygulamaya nasıl aktarılacağı ile ilgili ders ve piyasa araştırmalarıdır. Dersin içeriği; modern pazarlama anlayışı, pazarlama yönetimi, stratejik pazarlama ve pazarlama planlaması, pazarlama kararlarını etkileyen çevresel faktörler, pazarlama bilgi sistemi ve pazarlama araştırması, tüketici pazarının özellikleri, örgütsel pazarların özellikleri, uluslar arası pazarların özellikleri, Pazar bölümlendirme ve hedef pazar seçimi, mal kararları, fiyat kararları, dağıtım kararları, tutundurma kararları, hizmet pazarlaması ve pazarlamada örgütleme ve denetimdir.

BREAKFAST COOKING

Course code

GACA446

Credit

Theoretical

Practical

Ects

In this course, the student will be able to serve/have breakfast served, Have the sauces prepared for the service, Have the food groups served, take care of the guests, Determine/apply the breakfast service methods, Determine/apply the service methods to be applied in the restaurant, Determine/implement the service methods in the bar, Determine/apply the serving style of the banquette. , Have breakfast prepared, Prepare sauce equipment, Prepare sauce according to specifications, Have sauce served/follow up, Serve/follow up cold starters, Have/follow up hot starters served, Have/follow up pastries, Have salads served/ To follow up, To have/follow up the main dishes service, To have/follow up the cheeses service, To get information about the guest, To inform and assign the staff, To welcome the guest, To check the satisfaction, To follow and control the flow of the service, To prepare/have toast and sandwiches prepared may have possessions.

BANQUET MANAGEMENT

Course code

GACA307

Credit

Theoretical

Practical

Ects

This course gives students with general information about meeting tourism as well as techniques for planning congresses and banquets. The course examines hotel banquet areas and congress center management systems. The various marketing systems used, and the operation and marketing of these departments in collaboration with the rooms and other hotel departments, are discussed. Simultaneously, the configuration of the halls according to different seating arrangements and service types is demonstrated in exercise. Students that complete this course will be able to explain the terms fair, meeting, invitation, and all other related concepts, express the significance of congress and banquet organizations. Students will be able to perform fully in any organization that operates within the framework of large groups.

LEISURE AND RECREATION MANAGEMENT

Course code

TRHM441

Credit

Theoretical

Practical

Ects

The course presents the history, developments, and current trends in leisure and recreation studies. It also prepares students to design, manage, and serve leisure and recreation products within tourism and hospitality sectors. The course has a standpoint to acquaint students managerial, supervisory and leadership roles in a range of tourism, hospitality and recreation organizations. It also provides an overview of the recreation and leisure industry and outlines the skills, knowledge and values necessary for students to become knowledgeable about recreation and leisure services. It also discusses contemporary matters within recreation and leisure industry, and identifies challenges and opportunities in international competitive area.

HEALTH TOURISM

Course code

TRHM415

Credit

Theoretical

Practical

Ects

HEALTH TOURISM

FOOD TECHNOLOGY FOR GASTRONOMY AND CULINARY ARTS

Course code

GACA443

Credit

Theoretical

Practical

Ects

Countries in the globalization process are making great efforts to get a share from the world markets. For this purpose, being able to compete in foreign markets depends on knowing the market very well, producing quality products that meet the standard, and most importantly, a qualified workforce in this field. In this context, it is possible for companies operating in the food industry and service sector in our country to achieve the required quality, to compete in foreign markets, and to operate in accordance with EU legislation, with qualified manpower trained in these fields. It aims to meet the need for intermediate staff of the food industry and service sectors, to train qualified intermediate staff on special production techniques and new production designs in relation to contemporary life in the production, marketing and control of food products and to submit them to the service of the food industry and service sector.

BUTCHERY

Course code

GACA447

Credit

Theoretical

Practical

Ects

In this course, the student will develop their butchery skills. A basic knowledge of terminology and skills is essential to get the most out of the meat you process. Butchery requires excellent technique and skill. This isn’t something you can solve intuitively, but with instruction and repetition before you begin to understand that the meat is separated from the bone, that the cuts we recognize on the plate are hidden in a piece of raw product. Students will learn how to cut the meat, how to remove it from the bones, how to clean the bones without breaking the bones, with the training they will receive on all poultry, many shelled, flat, round sea products, large and small red meat.

Vegetarian Cuisine

Course code

GACA441

Credit

Theoretical

Practical

Ects

In this course, the general structure and history of Vegetarian Cuisine are mentioned, and the materials used in Vegetarian Cuisine and applications to develop food preparation skills with these materials are made. It includes historical and cultural elements unique to Vegetarian Cuisine and food presentation and organization in harmony with these elements. vegetable protein sources, adequate and balanced diet with plant foods, vegetarian nutrition for special occasions (pregnant, elderly, children), soups in vegetarian cuisine, appetizers and snacks in vegetarian cuisine, vegetable dishes in vegetarian cuisine, adaptation of traditional recipes to vegetarian nutrition system, vegetarian in accordance with nutritional principles menu preparation, sample vegetarian menu application is taught.

WINE SCIENCE

Course code

GACA308

Credit

Theoretical

Practical

Ects

An examination of the roles that wines play as quality beverages in professional food service operations. The course will emphasize styles of wine from around the world, the theory and practice of matching wine with food, tasting wines, and organizing wine service. Subjects to be explored include wines of the New World (Northern and Southern Hemispheres) and the Old World (Europe) as well as purchasing, storing, marketing, and serving wines in a restaurant environment. Students will also participate in a restaurant-based wine and food tasting, which will be used as the basis for a wine and food pairing essay.

Program Objectives

The objectives of the Gastronomy and Culinary Arts program are as follows:

To provide successful entrepreneurs, managers, employees and academicians for academic and industrial fields thanks to its high-quality education.
To build an ability to gain knowledge about the core business of related sectors and businesses.
To equip students with basic sectorial knowledge through related courses such as food production, food and beverage management, culinary skills, accounting and cost control in food and beverage.
To increase the capability of students to evaluate food and culinary related concepts, to search and determine new trends and topics, to discuss related issues, and to offer solutions based on evidence and research.
To bring students with sector executives, help students make more networks and develop relationships with different sector stakeholders.

Program Outcomes

Students who graduated from the Gastronomy and Culinary Arts program will be able to;

PO1: Recognize the Turkish and global cuisine and techniques associated to these cuisines.

PO2: Contribute to the exploration and conservation of Turkish cuisine.

PO3: Globally promote the recognition of rich Turkish cuisine.

PO4: Internalize the health and safety protocols as the focus of their food studies.

PO5: Compete at national and international scales.

PO6: Pursue the quality and high standards from raw material to the fork.

PO7: Organize and manage catering events.

PO8: Develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.

PO9: Adopt and apply the essential principles of national and international cuisines.

PO10: Apply food and beverage cost control methods.

PO11: Develop skills to identify and solve problems within professional practices.

PO12: Plan and maintain the professional processes.

PO13: Acquire and develop entrepreneurial ability.

PO14: Develop skills to recognize and practice social and ethical responsibilities.

PO15: Have a knowledge of a foreign language at a basic level.

About the Internship

Students are obliged to do an internship in accordance with the provisions of the Directive in order to be able to apply the theoretical knowledge they have acquired during their undergraduate education in the sector, to improve their working skills and communication networks, to gain work experience and to graduate from the relevant program. The total internship period that students enrolled in Cyprus International University Gastronomy and Culinary Arts Department are required to complete is 80 working days throughout their undergraduate education. Students registered to the program will be able to do internships during the summer months after the final exams following the 4th and 6th academic semesters.

Internship Procedures

Students who have reached an agreement with the institution where they will do their internship must submit the compulsory internship approval form (approved by the workplace or institution) to the internship commission for approval and deliver it to the commission at least fifteen business days before the start date of the internship.

Click to download the Internship Approval Form, which must be filled out (signed and stamped) before the start date of the internship.
Click to download the Internship Report, which must be filled out during the internship by the student.
Click to download the Trainee Evaluation Form, which must be filled out by the employer/manager/authorized person by the end of the internship.
Click to download the Student’s Opinion of Internship form, which must be filled out by the student by the end of the internship.
Click to download the Commission Decision Form, which must be included in the internship file; yet will be filled out by the commission members.
Click to download the Cover Page of the internship file.

Our Graduates

Graduate	Name Surname	Experience
	Fatima Amahri	During the period from 2019 to 2023, the academic pursuit at CIU for a Bachelor's degree in Gastronomy and Culinary Arts provided a transformative experience. The comprehensive curriculum, guided by seasoned chefs and enriched by practical internships, played a crucial role in honing culinary skills and knowledge. Over the course of four years, the program integrated weekly job experiences at the university restaurant, facilitating continual refinement of culinary expertise. The first internship, conducted in the second year at Elexus Resort, offered real-world application of acquired skills in a high-pressure kitchen environment. Subsequently, the second internship at the restaurant Meatball introduced a different operational setting, emphasizing multitasking abilities and customer interaction beyond the scope of a traditional hotel kitchen. This exposure broadened perspectives and cultivated adaptability within diverse culinary contexts. The collective experience garnered at CIU not only met but exceeded personal aspirations, culminating in opportunities to contribute to a prestigious hotel establishment in Qatar while concurrently venturing into entrepreneurship endeavors. Such accomplishments underscore the efficacy of academic immersion in fostering professional growth and realization of career objectives within the dynamic gastronomy and culinary domain.
	Taha Doğan	I am Taha Doğan, a last year student at Cyprus International University Department of Gastronomy and Culinary Arts. Last summer, I took the opportunity to do my internship at Kitchen Bodrum, owned by Osman Sezener, within The Bodrum Edition hotel. During the internship period, our team was deemed worthy of receiving a Michelin Star. Through this process, I learned to manage the stress and excitement in the kitchen, as well as to take responsibility. Additionally, I changed my perspective on the dynamics and relationships within the kitchen. I became more aware about what I want to do and understood that this job is not individual but a team effort. I aimed to improve myself in many areas during the internship process, and I succeeded. It was a fruitful internship experience for my future endeavors.