Department Quality System
1- ACADEMIC PROGRAM VISION, MISSION, DUTIES AND OPERATION OF THE DEPARTMENT QUALITY BOARD , CRITERIA
Department's Vision
To be an educational institution that produces knowledge and services at a universal level through innovative, creative and original studies needed by the tourism sector, carries the potential of Turkish cuisine to the international arena in line with the developments in the field of Gastronomy and Culinary Arts, and ensures the sustainability of educational quality by acting in accordance with professional ethical principles.
Mission of the Department
To educate students who are open to change, development and communication, have developed problem-solving skills, are aware of ethical and social values and will contribute to the development of the tourism sector under the guidance of sector demands and academic developments.
Gastronomy and Culinary Arts Quality Board Members
Asst. Prof. Seda KAMBER TAŞ
Assoc. Prof. Dr. Savas EVREN
Res. Asst. Aleyna GÜN
Duties and Functioning of the Department Quality Board
In the first week of the beginning of each semester, the department quality board;
a) Improving quality in education and training
b) Submits written recommendations to the department board for improving quality in research and development activities. These recommendations are placed on the department board's agenda and discussed. Accepted recommendations are implemented by the department. At the beginning of each semester, the department quality board reviews past quality-related practices and submits written recommendations to the department board for action regarding any deviations in quality practices.
Department's Performance Evaluation Criteria
Scientific Publications: Number of qualified national and international publications by department faculty, and the number of citations those publications have received. Click here for information on scientific publications and citations .
2- ACADEMIC PERSONNEL AND MANAGEMENT STANDARDS
Academic Staff Planning and Development Opportunities
Determination and Use of Teaching Staff Norm Cadres in State Higher Education Institutions is carried out within the framework of the "Regulation on Determination and Use of Teaching Staff Norm Cadres in State Higher Education Institutions" dated 2 November 2018 and numbered 30583.
Academic staff can be assigned to academic activities both domestically and internationally, provided they complete the necessary legal procedures, to further their professional development. Academic staff are encouraged to participate in scientific conferences both domestically and internationally.
Click here for Faculty Member Appointment Criteria Information .
Academic Staff in Our Department
Assoc. Prof. Dr. Savas EVREN
Assoc. Prof. Dr. Eray POLAT
Assoc. Prof. Dr. Murat ÖDEMİŞ
Asst. Prof. Songül Seda KAMBER TAŞ
Asst. Prof. Sedat TAŞ
Lecturer Rıfat PİR
Res. Asst. Aleyna GÜN
Management Standards
Our unit fulfills the duties regulated by Article 12 of the Higher Education Law No. 2547 and continues the management and administrative structuring process in line with the aims and objectives in its strategic plan.
3-TEACHING AND LEARNING PROCESSES
1. Gains knowledge about administrative issues such as management, marketing, entrepreneurship, business administration, economics and accounting in his/her field.
2. Learn and apply research methods in the field of gastronomy and culinary arts.
3. Have knowledge about legal regulations, professional standards, ethical rules, first aid, occupational health and safety related to the field.
4. Learn the basic information and modern techniques of international, national and local cuisines, both theoretically and practically, within the scope of different sections of the cuisine.
5. Learn about product supply, cost calculation and menu planning in food and beverage businesses.
6. Learns the basic issues in the field of tourism, hotel management and service and acquires up-to-date tourism information.
7. Learn to communicate verbally and in writing in at least two foreign languages, especially English.
8. Learns the history and sociology of gastronomy, basic food and nutrition issues.
9. Have knowledge about food chemistry, hygiene and sanitation.
10. Have knowledge about social values, Turkish language and history.
11. Learns about information and communication technologies; learns to communicate verbally, in writing and non-verbally.
12. Learns about career opportunities in the field of gastronomy and cuisine and masters current gastronomy trends.
13. While acquiring professional knowledge and skills during the practical training process, it also reinforces artistic creativity and aesthetic understanding.
Program Learning Outcomes
Will acquire advanced knowledge of concepts, principles, and facts in management, marketing, business administration, economics, history, and geography in the fields of gastronomy and culinary arts. 2. Will know and apply research methods in the field of gastronomy and culinary arts. 3. Will have knowledge of legal regulations, professional standards, rights, and obligations related to gastronomy and culinary arts.
Will be aware of current problems related to gastronomy and culinary arts; can analyze these problems; can engage in discussions; and can produce scientific solutions with an analytical approach.
Will apply the theoretical knowledge acquired in food management, menu planning, and management within the field of gastronomy and culinary arts in the business environment.
Will be able to follow and contribute adequately to new trends, new approaches, new marketing, business and management approaches, and service processes by examining changes in gastronomy.
Will be able to convey the information acquired regarding gastronomy and culinary arts to interested or unrelated parties, either verbally or in writing.
Takes responsibility and works productively, either independently or with others, on projects related to gastronomy and culinary arts.
Develops a positive attitude towards lifelong learning. In this context, enhances the professional knowledge and skills of those with whom they work in the food and beverage field, while also developing themselves personally and professionally.
Communicates verbally and in writing in a foreign language at least at the B1 General Level of the European Language Portfolio. Additionally, possesses knowledge of a second foreign language sufficient for communication.
Adheres to business ethics related to gastronomy and culinary arts and performs their work within the framework of the laws required by their profession.
Acts with awareness of the protection of the social, natural, and cultural environment, social rights, and occupational health and safety.
Pays attention to human health and hygiene, and appearance.
Employment Opportunities: Graduates of the department can find employment opportunities in food and beverage establishments, accommodation establishments, food and beverage departments of transportation companies, and food and beverage service departments in public and private enterprises in our country, where tourism is rapidly developing.
Graduates' Work Opportunities: In accommodation establishments, opportunities to work in various positions offered by hotel establishments, such as Food and Beverage Manager, Bar Manager, Restaurant Chef, Section Chef, and Server. In food and beverage establishments, opportunities to work as Restaurant Manager, Restaurant Chef, Head Waiter, Somalian, Barista, Bartender, and Barmaid. Job opportunities in public tourist facilities. Academic career opportunities for successful and talented students. Because the program provides training focused on the service sector, there are also job opportunities in management positions within the service sector.
Counseling services offered to students: Counseling services are provided under five main headings. These are shown below.
Orientation Training Course selection Participation in exchange programs Erasmus, (Outgoing Student: 1) Erasmus (Outgoing Academician: 1) Employment Internship 4-PHYSICAL FACILITIES, STUDENT EVALUATIONS AND STANDARDS
Physical Structure
Our faculty conducts its administrative and educational activities on the first floor of the Tourism Faculty within the Gümüşhane University Campus, located in the Bağlarbaşı neighborhood of Gümüşhane. The offices of academic and administrative staff are located on the fourth floor of the building.
Classrooms and Laboratories
Our department has five classrooms and two practice kitchens for use. The total area of the practice kitchens is 128 m².
Library
Our campus has a central library with the capacity to directly serve its purpose. The library provides online databases accessible through our university's ULAKBİM internet line.
Our university is a member of the Anatolian University Libraries Consortium (ANKOS) and the TÜBİTAK Electronic Resources National Academic License (EKUAL) Consortium, as well as a member of many important national and international databases. All academic and administrative units of our university benefit from these resources.
Meeting and Conference Halls
There is a library on the 4th floor of our faculty that our students can benefit from.
Social and Cultural Opportunities
Our school has an indoor cafeteria and an outdoor recreational park. A dining hall large enough to meet all our students' needs is located on the central campus. The central campus also offers an indoor swimming pool, fitness center, indoor sports hall, football, basketball, volleyball, and tennis courts. The Zigana Mountain Ski Resort, located within the city limits, offers opportunities for all kinds of winter sports. Accommodation and transportation are easily accessible at the ski resort, which also features a baby lift and a chairlift with a capacity of 843 people per hour.
Student Clubs
In our faculty, student clubs were established under the name of "Tourism and Travel Club" in the 2014-2015 academic year and "Gastronomy Club" in the 2022-2023 academic year and have been continuing their activities since their establishment.
Housing Status
There are dormitories for boys and girls in the city center, owned by the Credit and Hostels Institution. There are also many dormitories for boys and girls run by private entrepreneurs.
Student Assessments and Standards
Students are given a midterm and final exam for each course. The midterm exam contributes 40% to the final grade, and the final exam contributes 60%. All exams are graded out of 100. A minimum score of 45 on the final exam is required. Students who receive a letter grade of AA, BA, BB, CB, or CC in a course are considered to have passed that course. Additionally, students with a semester grade point average of at least 2.00 are also considered to have passed courses in which they received a letter grade of DC. At the end of each semester, students may take make-up exams for all courses they failed in that semester. Students must have passed all courses in the program and must not have received a grade of FF, DZ, or YZ. In this program, students must have earned a minimum of 240 ECTS credits and have a cumulative grade point average of at least 2.00 out of 4.00.
5-RESEARCH AND DEVELOPMENT OPPORTUNITIES
Local, regional, and national development goals were taken into account when determining the department's institutional research strategy. Given that tourism is among the priority areas identified in the regional development strategic plan, the specialization processes underlying our research strategy also encompass the region.
Various opportunities are available for our academic staff to utilize in research and development activities. The Scientific Research Projects Coordination Office at our university provides financial support for the scientific research of our academic staff. Our faculty members identify current and original research topics in their fields, develop their theoretical and methodological frameworks, and then apply to the BAP Coordination Office for financial support. These projects are evaluated by referees and committees, and support is provided to projects deemed to make a scientific contribution. A similar process applies to projects supported by TÜBİTAK (The Scientific and Technological Research Council of Turkey). In this case, the individual efforts of faculty members are particularly prominent.
Project-focused educational activities are available to help students develop research competencies. Theses, included in the curriculum, contribute to students' development of research competencies. It should also be noted that undergraduate thesis research is supported by the scientific research project unit. Furthermore, our department also offers "Entrepreneurship and SMEs" and "Research Methods" courses to help these students develop research competencies.
6-LEARNING ENVIRONMENT AND INTERACTION WITH THE ENVIRONMENT
Learning Environment
The Gastronomy and Culinary Arts Department has 5 classrooms with a capacity of 30-50 people, 2 kitchens with a capacity of 30 people, and 1 study room, which is the common use area for students of the Tourism Faculty.
The department employs 7 academic staff, including 2 associate professors, 3 assistant professors, 1 lecturer, and 1 research assistant.
Interaction with the Environment
The department offers both theoretical and applied courses. During practical courses and internships, students interact with the environment and are provided with on-the-job training. The university's social facilities and tourism businesses in the province provide students with both exposure to the sector and the opportunity to put their theoretical knowledge of tourism into practice. Furthermore, instructors occasionally organize technical field trips as part of the course to reinforce some of the theoretical knowledge.
7-QUALITY ASSURANCE SYSTEM AND CONTINUOUS IMPROVEMENT EFFORTS
In the Gastronomy and Culinary Arts department, efforts are made to implement, monitor, and improve the strategies established to implement quality assurance policies within the framework of strategic management. Internal auditing of education is ensured through the assessment of student and faculty feedback and academic performance.
The Gastronomy and Culinary Arts Department adopts a participatory management approach. Academic staff and students are consulted to ensure optimal performance in theoretical and practical courses and to ensure that students graduate with the necessary skills to meet the needs of the industry.
In order to measure, evaluate and continuously improve the performance of the Gastronomy and Culinary Arts department, “student and staff satisfaction surveys” will be conducted to measure and evaluate both the teaching and research performance of the academic staff.
The department's achievement of its mission, vision, and goals, as well as its academic success, will be evaluated in terms of the department's preference rate, the academic performance of its staff, and the retention of graduates in the industry. An alumni information system is planned for this purpose.
To ensure a higher quality and more productive education, greater emphasis is placed on events such as congresses, conferences, symposiums, and panels that connect students with the industry, as well as on-the-job training and technical trips that provide opportunities to practice and learn departmental courses. These technical trips are conducted under the supervision of Research Assistant Burak İNANÇ, advisor to the Tourism Travel Club, and Dr. Lecturer Songül Seda KAMBER TAŞ, advisor to the Gastronomy Club.