Department of Gastronomy and Culinary Arts was established in 2017-2018 academic year within the Faculty of Applied Sciences. The Department is located in the Gayrettepe Social Sciences campus in Istanbul, Turkey.

Gastronomy and Culinary Arts Bachelor degree

Undergraduate

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Within the framework of the regulations of the Higher Education institution, admitting students to undergraduate programs are made according to the results of examinations conducted centrally in Turkey. The Student Selection and Placement Center (ÖSYM) places the students in the departments of their choice according to the scores of the candidates in the selection exam and the contributions of their high school scores.

Recognition of prior formal learning is carried out according to the national regulations of the Higher Education Council and the relevant regulations of Istanbul Altınbaş University. In-house transfers are made within the quota determined by the board of directors. Quotas are determined by the relevant board of directors as a percentage of the student quota stipulated in the ÖSYM Guideline for each year announced. In-house transfer quotas are announced on the University web page a certain time before the end of the final application along with the base score and the additional requirements foreseen. In order to be able to apply for transfer applications between the same degree but different types of central placement points and the diploma programs that the student wishes to pass, the central placement score that the student wishes to pass in the central exam is equal to the diploma program that the student wants to pass. diploma programs should not be less than the minimum base point. Students who have successfully completed vocational high schools and open education associate degree programs can transfer to undergraduate programs vertically. Candidates who have graduated from abroad under the same conditions as the last year students and graduates of vocational high schools of Turkish Republic of Northern Cyprus may apply for vertical transfer.

The bachelor's degree is given to students who have completed all the courses to be taken from the instructional plan, have a total of 240 credits and have a GPA of at least 2.00 / 4.00.

The Department of Gastronomy and Culinary Arts is not only an educational institution that trains chefs, but also aims to educate fully-equipped food and beverage professionals, who also dominate the management processes in the food and beverage sector. In addition to the minimum knowledge required by this program, the program also provides students with the knowledge and skills they need to be a good manager in their career. The program aims to educate Turkish professionals in the program, which is also the language of education. The program aims to educate students in the field of food science with courses such as food security, kitchen chemistry, nutrition, food science, food, economics, law, cost, marketing and other courses. A wide range of courses together with elective courses allow students to specialize in the field they want.

Gastronomy and Culinary Arts Department graduates can work in every kind of food and drink businesses as a chef. They can work in various management positions in the food and beverage sector. They can serve in various areas such as marketing, sales, purchasing, menu planning and production management in the food and beverage sector. Graduates can take part in production and product design in the food industry. The aim of the department is to train students as entrepreneurs of the future.

Students who graduate from this program may apply to postgraduate programs provided that they receive a valid grade from the central ALES exam and have sufficient knowledge of English.

In order to graduate from this program, students must have a minimum GPA of 2.00 out of 4.00 and complete a minimum 240 ECTS credit load, and must be successful in all courses with a minimum grade of DD. Students are required to complete the internships defined in the program within the specified time and period.

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Students studying in the Gastronomy and Culinary Arts Undergraduate Program can specialize in the fields of culinary practice, marketing, management and culinary culture, and elective courses offered under a program that meets the requirements for career opportunities in national and international firms. 6th semester students can apply to the completed section of the CO-OP program. CO-OP (Cooperative Education) Training Program is a model that combines training with work life at the university. The CO-OP Program will be carried out in the context of innovative and education-oriented university and company cooperation. The aim of the CO-OP Training Program is to educate graduates who have a theoretical base and practice by combining the information given in the university with the practice in business life.

Asst. Prof. Özge SEÇMELER (Head of Gastronomy and Culinary Arts Department), e-mail: ozge.secmeler@altinbas.edu.tr, Phone: +90212 604 01 00 Buyukdere Caddesi, Yazarlar Sokak, No: 36 Esentepe / Şişli / İstanbul, Turkey Social Media adresses: https://www.instagram.com/au_gastronomi/ https://www.facebook.com/altinbasgastronomi/ https://twitter.com/AltGastronomi

• Assist. Prof. Dr. ÖZGE SEÇMELER
• Inst. HAVVA TOPAL