Ozyegin University logo
  • Tuition Fee:
  • Local: n/a
  • Foreign: $ 6.9k / Year
  • Languages of instruction:
  • English
  • Deadline:
  • 23 Tháng tám 2016

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    Description

    The Undergraduate Gastronomy and Culinary Arts Program is designed for students that aspire to pursue a professional career in culinary arts and food services. The program is integrated with Restaurant Management and is one of its kind in Turkey. The program provides a solid baseline with fundamental courses on culinary arts, followed by an enriched array of courses on advanced gastronomy techniques; and later introduces students to restaurant management. During their 4-year period of study, students will learn the secrets of the culinary word and gain hands-on experience by putting their theoretical knowledge into practice in applied courses.
    Applied culinary courses will be delivered in five different areas including a main kitchen, a demo kitchen, a station kitchen, a multi-functional kitchen and a baking & pastry kitchen, for the first time in Turkey. Our students will cook various dishes from all around the globe and serve them to guests in our 80-person banquet room and 110-person restaurant offering Bistro, Fine Dining and PDR alternatives.
    The program also aims to instill entrepreneurship among students by placing a special emphasis on how to plan, start, develop and manage a food and beverage business. The program will offer students a wide selection of courses on classical food production techniques, baking and pastry, à la carte food production, and cold buffet on the culinary arts side, while exposing students to courses on restaurant management, human resources management, service marketing, accounting, finance, computational decision making techniques, leadership and organizational development on the management side. Students will also have the opportunity to gain expertise and use the preferred and recommended software tools in the industry.
    The Undergraduate Gastronomy and Culinary Arts Program endeavors to familiarize students with the business life through culinary shows and seminars as well as summer internships throughout their 4-year period of study. Our students are required to complete a 1200-hour mandatory internship by working 75 business days during the summer term of their sophomore and junior years. Internships are completed at national or international food and beverage companies, reputable restaurants, four or five-star hotels, first class holiday resorts, airlines or cruise ships.
    As the Gastronomy and Culinary Arts Program aspires to provide students with both theoretical and applied education, students are offered a robust multi-media based instruction structured with a wide array of required and elective courses enriched with case studies and sectoral software tools, as well as laboratory sessions, interactive simulation programs, project and internships aiming to develop students practical skills. Each student is also issued with a laptop computer towards this mission.
    The Gastronomy and Culinary Arts Program also boasts of its faculty with vast international and academic experience. With its exceptional faculty, the program strives to prepare graduates in the fields of Gastronomy and Culinary Arts as well as Restaurant and Food & Beverage Management that are vested with the necessary know-how and skills to start their own business, or serve as chefs and assume senior management positions in international hotel chains, elite restaurants or professional food production institutions.

    Detailed Course Facts

    Application deadline August 23 Tuition fee
    • EUR 6900 Year (International)

    $ 8,900

    Start date September 2015 Credits (ECTS) 240 ECTS
    Duration full-time 48 months Partnership Joint Languages Take an IELTS test
    • English
    Delivery mode On Campus Educational variant Full-time Intensity Flexible

    Course Content

    The Undergraduate Gastronomy and Culinary Arts Program is designed for students that aspire to pursue a professional career in culinary arts and food services. The program is integrated with Restaurant Management and is one of its kind in Turkey. The program provides a solid baseline with fundamental courses on culinary arts, followed by an enriched array of courses on advanced gastronomy techniques; and later introduces students to restaurant management. During their 4-year period of study, students will learn the secrets of the culinary word and gain hands-on experience by putting their theoretical knowledge into practice in applied courses.
    Applied culinary courses will be delivered in five different areas including a main kitchen, a demo kitchen, a station kitchen, a multi-functional kitchen and a baking & pastry kitchen, for the first time in Turkey. Our students will cook various dishes from all around the globe and serve them to guests in our 80-person banquet room and 110-person restaurant offering Bistro, Fine Dining and PDR alternatives.
    The program also aims to instill entrepreneurship among students by placing a special emphasis on how to plan, start, develop and manage a food and beverage business. The program will offer students a wide selection of courses on classical food production techniques, baking and pastry, à la carte food production, and cold buffet on the culinary arts side, while exposing students to courses on restaurant management, human resources management, service marketing, accounting, finance, computational decision making techniques, leadership and organizational development on the management side. Students will also have the opportunity to gain expertise and use the preferred and recommended software tools in the industry.
    The Undergraduate Gastronomy and Culinary Arts Program endeavors to familiarize students with the business life through culinary shows and seminars as well as summer internships throughout their 4-year period of study. Our students are required to complete a 1200-hour mandatory internship by working 75 business days during the summer term of their sophomore and junior years. Internships are completed at national or international food and beverage companies, reputable restaurants, four or five-star hotels, first class holiday resorts, airlines or cruise ships.
    As the Gastronomy and Culinary Arts Program aspires to provide students with both theoretical and applied education, students are offered a robust multi-media based instruction structured with a wide array of required and elective courses enriched with case studies and sectoral software tools, as well as laboratory sessions, interactive simulation programs, project and internships aiming to develop students practical skills. Each student is also issued with a laptop computer towards this mission.
    The Gastronomy and Culinary Arts Program also boasts of its faculty with vast international and academic experience. With its exceptional faculty, the program strives to prepare graduates in the fields of Gastronomy and Culinary Arts as well as Restaurant and Food & Beverage Management that are vested with the necessary know-how and skills to start their own business, or serve as chefs and assume senior management positions in international hotel chains, elite restaurants or professional food production institutions.

    Lecturers

    Mehmet Teoman Alemdar

    Director, School of Applied Sciences

    M. Teoman Alemdar is the Director of the Hotel Management Program, School of Applied Sciences at Özyegin University, Istanbul, Turkey. He has stepped in to the tourism industry in 1976 starting to work for Macka Hotel, Istanbul and then has transferred to Etap Hotel in Tepebasi, Istanbul where he worked until the end of 1981. In early 1992, he moved to USA to study Hotel Management major at the Florida International University. He has received his B.S. in Hospitality Management from the Florida International University in 1988. In Florida, USA he worked for Sheraton and Holday Inn hotels and Don Cesar Beach Resort. Upon his return to Turkey, he has served as the General Manager of the Serapsu Beach Resort, in Alanya, Antalya, a newly established five star property. In 1991, he joined the academic ranks at Bilkent University's Tourism and Hotel Management Programs as an instructor, eventually becoming department chairman in 1996, only to leave the position at the end of 2008 to join Özyegin University and to establish Turkey's first "hotel management" program.
    M. Teoman Alemdar is a member of the I-CHRIE, EuroCHRIE and SKAL Interantional Istanbul Club. M. Teoman Alemdar has served as the President of the EuroCHRIE Federation and as the Board of Director of the I-CHRIE in 2006-2007.
    E-mail: teoman.alemdarozyegin.edu.tr
    Phone: +90 216 564 9335

    Defne Ertan Tüysüzoglu

    Gastronomy and Culinary Art Programme Coordinator

    Defne Ertan Tüysüzoglu had her Associate Degree from Bogaziçi University, Tourism Administration in 1993, and BA from Michigan State University, The School of Hospitality Business in 1996. For the indusrial training, she worked at Divan Hotel (Istanbul), Hilton Hotel (Ankara), Morels (Detroit, MI), Bistro 110 (Chiago, IL). Ertan Tüysüzoglu worked as manager at Scoozi (Chicago, IL), Laledan Restaurant - Çiragan Palace Hotel Kempinski, and Hünal's Brasserie. She started her own venture in 2001 by opening The North Shield Pub as a franchisee at Darüssafaka and Parkorman.
    In 2004 she co-founded a multi-concept restaurant-chain firm; Gruppo Turizm Isl. A.S. which developped concepts for a fish restaurant, a pub, an Italian Café and a Turkish restaurant chain - Kirkpinar Lokantasi.
    Ertan Tüysüzoglu is a member of Turkish Friends of Wine Association, Friends of Kitchen Association, Chaîne des Rôtisseurs Association. She is also Vice President for Michigan State University Alumni Association in Turkey
    E-mail: defne.tuysuzogluozyegin.edu.tr
    Phone: 0216-5649372

    Jay Schrock

    Adjunt Professor

    Dr. Jay R. Schrock holds degrees from Oklahoma State University, Kansas State University and a Ph.D. from Texas Tech University. Dr. Schrock was the Founding Dean/Director of the School of Hotel and Restaurant Management at San Francisco State University, University of South Florida on the Sarasota-Manatee and developed the program at Texas Tech University. He has taught, researched and/or lectured in England, Ireland, Scotland, Spain, Sweden, Finland, Russia, France, Japan and the Peoples Republic of China, Syria and Turkey. Dr. Schrock lived and worked more than three years in Japan and has spent extensive time internationally. Dr. Schrock has worked in the hospitality industry for Saga Food Services, Stouffers, and Holiday Inn to mention a few. He has also worked in Institutional Feeding as Catering Director at Kansas State University and Student Union Food Service Director at Texas Tech University. Dr. Schrock has published a wide variety of academic journals including the Journal of Travel and Tourism Marketing, Hospitality and Tourism Educator and the Cornell Quarterly. His primary research area is the economic development of the wine industry in underdeveloped countries, international tourism development and service quality.
    Most importantly, he (Jay) loves to teach and encourages his students to have a passion for the hospitality industry. He encourages his students to grow intellectually, socially and to be involved in the community
    E-mail: Jay.Shcrockozyegin.edu.tr
    Phone: 564 9493

    Aydin Beyhan

    Assistant Professor

    Dr. Aydin Beyhan received his B.A (1992) from Michigan State University - Eli Broad College of Business - School of Hospitality Management and his M.B.A. (1998) in Marketing from Gazi University. In 2007, he received his PhD (Marketing) degree from Marmara University. From 1993-1997 he worked as a full time instructor at Bilkent University School of Tourism and Hotel Management. Later, he worked at Baskent University from 1997-1998 as an instructor in the Tourism and Hotel Management Program. From 2002-2009 he worked at Yeditepe University, Faculty of Commerce - Tourism and Hotel Management Program. Besides Tourism courses he has also taught marketing courses at the International Trade Department within the same faculty. At Yeditepe University he has also taught "Marketing Management", "Marketing Ethics" and "Sales Management" courses.
    Dr. Beyhan designs and conducts management and marketing/sales seminars for local and international firms for their management training programs. His main academic research interests are "Marketing Ethics", "Brand Management in Service Industry" and "Sports Marketing".
    E-mail: Aydin.Beyhanozyegin.edu.tr
    Phone: 0 216 9347

    Aysin Pasamehmetoglu

    Assistant Professor

    Dr. Aysin Pasamehmetoglu received his B.A. degree in Tourism and Hotel Management from Bilkent University, in 1999 and her M.A. degree in Management from Atilim University in 2003. She received her Ph.D. degree in Management and Organization, Faculty of Economics and Administrative Sciences in 2010 from Baskent University. Her Ph.D. dissertation was about 'The Impact of Different Cultural Values on the Social Capital: A Case of Ankara Mobilyacilar Sitesi (SITELER) and Ortadogu Sanayi ve Ticaret Merkezi (OSTIM)'. From 2005 until 2010 she worked as a part-time instructor at Bilkent University, School of Applied Technology and Management, Tourism and Hotel Management Department. Later, she worked at Okan University, Faculty of Administrative Sciences, Management Department from 2010 until 2011 as a part-time instructor.Her research interests include, organizational behaviour, organizational theories, organizational sociology, social capital and cultural studies, network organizations and industrial clusters.
    E-mail: aysin.pmogluozyegin.edu.tr
    Phone: 0216- 5649397

    Ayten Aylin Alsaffar

    Assistant Professor

    Dr. A. Aylin Alsaffar obtained her B.Sci. from the Food Engineering Department at Ege University, Turkey in 1996. After that, she continued her studies in the same department and gained her M.Sci. in the Nutrition Division in 1999. She completed her Ph.D. in Food Sciences at Nottingham University, UK in 2004. She received her Post-Graduate Certificate in Education (PGCE) from Nottingham Trent University, UK in 2007. She worked as a lecturer at Colleges of Higher and Further Education in Staffordshire and Birmingham (UK) between the years 2005-2009. She worked as an Assistant Professor at Nutrition and Dietetics Department at Yeditepe University from September 2009 to May 2012.
    Her areas of interest are structural and nutritional changes in macromolecules (starch in particular) after food processing, novel food technologies, food chemistry and nutrition education.
    E-mail: aylin.alsaffarozyegin.edu.tr
    Phone: +90 216 564 9356

    Tekin Ertan

    Instructor

    Tekin Ertan received his undergraduate degree in Business Administration from Middle East Technical University and his MBA in Hotel, Restaurant and Institutional Management from Michigan State University in 1965. Between 1965 and 1989 he worked as a managing partner at the Hotel Bulvar Palas ; and held offices as founding Presedent of ATID - Association of Anatolian Tourism Operators, and as Member of Board TUGEV - Foundation for Tourism Development and Education. Between 1989 and 2008 he worked as a Faculty Member at Bilkent University Tourism and Hotel Management Department where he eventually served as chair of the department and later as deputy director of the Schools of Tourism. He worked as a Faculty Member at Dogus University between 2008 and 2009.
    Tekin ERTAN has received many Awards from MSU, the School of Hospitality Business Alumni Association, and EuroCHRIE, the European Council on Hotel, Restaurant and Institutional Education.
    E-mail: Tekin.Ertanozyegin.edu.tr
    Phone: 0216 564 9348

    Özgür Özdemir

    Instructor

    Dr. Özgür Özdemir received his B.Sc. degree in Tourism and Hotel Management from Bilkent University in 2005. He received his M.Sc. degree in Hospitality Information Management from the Alfred Lerner College of Business and Economics of University of Delaware, and Ph.D in Hotel Management from the Pennsylvania State University in 2012. Dr. Özdemir worked for Micros Systems Inc., a leading information technology provider to services sector, as a system specialist between 2007 and 2008. He joined Ozyegin University in 2012.
    Dr. Ozdemir's main research areas include IPOs, relationship between IPOs and firm performance, executive compensation, and financial efficiency in services sector.
    E-mail: ozgur.ozdemirozyegin.edu.tr
    Phone: 0216-5649476


    program_requirements

    English Language Requirements

    IELTS band : 6.5 TOEFL paper-based test score : 550 TOEFL iBT® test : 80

    To study at this university, you have to speak English. We advice you to

    take an IELTS test. More About IELTS

    Requirements

    Foreign students are admitted to the institutions of higher education in Turkey on condition that applicants fulfill the requirements for student admission determined by the relevant institution of higher education and approved by the Council of Higher Education.
    The applications from following students will be accepted:

    • foreign students who are either high school graduates or are studying their last year in high school,
    • students with dual nationality who abandoned their Turkish or TRNC citizenship and who complete their entire high school education abroad
    • citizens of TRNC who have completed their entire high school in TRNC and have GCE A/L result

    The applications from following students will not be accepted:

    • Turkish citizens,
    • TRNC citizens (except the students who have completed their entire high school in TRNC and have GCE A/L result),
    • Students with dual nationality one of which is Turkish,
    • Students with dual nationality one of which is TRNC (except the students who have completed their entire high school in TRNC and have GCE A/L result),
    • Students with dual nationality who abandoned their Turkish citizenship and who have completed their entire high school education either in Turkey or TRNC,
    • Students with dual nationality who abandoned their TRNC and who have completed their entire high school education either in Turkey or TRNC (except the students who have completed their entire high school in TRNC and have GCE A/L result),
    • Students with dual nationality who abandoned either their Turkish or TRNC citizenship and who graduated from the Mission schools in Turkey
    • Students expelled from an in institutions of higher education in Turkey due to disciplinary action.

    Work Experience

    No work experience is required.

    Related Scholarships*

    • Academic Excellence Scholarship

      "The Academic Excellence Scholarship can provide up to a 50 % reduction in tuition per semester. These scholarships will be renewed if the student maintains superior academic performance during each semester of their 3-year Bachelor programme. The scholarship will be directly applied to the student’s tuition fees."

    • Alumni Study Travel Fund

      Scholarships for students who are already attending the University of Reading.

    • Amsterdam Merit Scholarships

      The University of Amsterdam aims to attract the world’s brightest students to its international classrooms. Outstanding students from outside the European Economic Area can apply for an Amsterdam Merit Scholarship.

    * The scholarships shown on this page are suggestions first and foremost. They could be offered by other organisations than Ozyegin University.

    Funding

    Self or government funding, sports scholarships. Very limited number of entry scholarships are available for international students

    There are scholarships available based on International Baccalaureate, ABITUR, Matura and French Baccalaureate diplomas, completion of AP program and performance in International Science Olympiads. You will also have the opportunity to improve your scholarship status after admission to OzU by demonstrating high academic performance in your classes (academic merit scholarships).

    Accreditation

    Turkish Council of Higher Education

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