Gastronomi ve Mutfak Sanatları Lisans Diploması

Key Learning Outcomes;

Graduates of the programs will be able to;

1. Grasp all kinds of pre-production phase of input procurement until each step of origins and methods and solve risky problems with analytical thinking.
2. To have knowledge about kitchens, cultures, details on culinary arts and equipped with culture and art to lead to think creatively.
3. Being competent in at least two foreign languages, follow the field of study and communicate in these languages.
4. Being able to follow and comment on the current development and changes in the field of tourism and gastronomy.
5. Mastering on the classical and modern cooking techniques, and having competence and synthesis power about this area.
6. Able to work in a team of multi-disciplinary projects.
7. Able to acquire and apply managerial and entrepreneurial skills.

Supplementary Learning Outcomes;

Graduates of the programs will be able to;

1. Employ proficient written and oral communication skills, including the appropriate uses of technology.
2. Demonstrate professional work attitudes and work habits.
3. Demonstrate the ability to work in a professional pastry.
4. Demonstrate the ability to work in a professional kitchen.
5. Explain basic concepts involved in marketing and how they can be applied to food service operations to facilitate financial objectives.

(1) High School Diploma (2) Placement through a nation-wide Student Selection and Placement Examinations (3) Successful completion of special skills test (4) Certificate of Istanbul Bilgi University English Language Exam (BILET) or acceptable score of TOEFL or similar internationally recognised exams (5) For graduates of short-cycle degree programmes from the same or related fields of studies of vocational schools (MYOs), placement through a nation-wide Vertical Transfer Examination (Dikey Geçiş Sınavı) (6) For foreign students, placement by direct applications of candidates to the university and assessment by the university within the frameworks of the publicly available national and institutional regulations published on the university’s web site.

Students are qualified to develop new proposals to advice in this area and equipped work as a chef in the leading restaurants, hotels, cruiseships and catering companies. If they wolud like, they can run their own businesses.

Qualification is valid indefinitely.