General Information About the Department
The Department of Gastronomy and Culinary Arts, Faculty of Tourism, Gümüşhane University, was established in 2013 and began accepting undergraduate students in the 2020-2021 academic year. Designed to meet the department's educational content, application plan, and student quota, the department features a practical training area consisting of two separate kitchen areas: a hot kitchen and a patisserie practice area, equipped with adequate equipment, as well as cold storage and a dishwashing area. Additionally, classrooms, a library, and study rooms, available to all departments within the Faculty of Tourism, are designed to support education and training. Graduates of the program complete their education equipped to achieve their career goals at well-known businesses in the sector and to plan their academic careers.
Level of Proficiency Achieved
Students who are successful in all courses in the program (equivalent to a total of 240 ECTS) and achieve a weighted grade point average of at least 2.0 out of 4.00 are eligible to receive a bachelor's degree in Gastronomy and Culinary Arts after successfully completing 60 working days of workplace training (on-the-job professional practice) in businesses approved by the department board.
Degree Earned
Licence
Acceptance and Registration Conditions
Admission and registration procedures are governed by the Higher Education Law and its regulations. Students are admitted to faculty based on the results of the Higher Education Institutions Examination (YKS) administered by the Student Selection and Placement Center (ÖSYM). Admission to undergraduate programs depends solely on YKS scores.
Candidates who have achieved a sufficient score on the Basic Proficiency Test (TYT) and the Verbal Field Proficiency Test (AYT) will be registered at our faculty on the dates determined by the Council of Higher Education. Required documents for registration include a high school diploma or equivalent, and a placement result document from ÖSYM.