Gastronomy (Turkish) - Non Thesis Program

Purpose of the Program

Gastronomy is a branch of science that fundamentally deals with food and encompasses natural and human sciences. The process of making all edible substances ready to eat on the table, hygienic and healthy, but always sometimes before being healthy, aiming for maximum palate and visual pleasure, is the subject of gastronomy.

In order to understand the gastronomy that exists in today's societies, it is necessary to know the civilizations that lived in the past, their lifestyles, the geographical characteristics of the region, all historical events such as war, famine, and hunger, communication between societies, trade, the religious beliefs of the society, their management style, art, economic power and the chemical and physical properties of the foods used in preparing the meal, cooking techniques, art, service and presentation techniques, technological developments and general health information very well. Because the formation of gastronomy is completely under the influence of these.

The function of gastronomy is to provide guidance to all who seek, provide and prepare anything that can be transformed into food, based on basic principles. Gastronomy is the real motivational force behind the preparation of food, regardless of one's profession.

Gastronomy means a hygienic, well-organized, pleasant and delicious kitchen; it also means a meal order and system. In short, gastronomy can be defined as the science and art of eating and drinking, but in its full sense, gastronomy is the systematic study of everything related to human nutrition.

When gastronomy is classified under production and consumption dimensions, the following definitions are obtained:

Gastronomy: Production Dimension

• It is the fine art and science of preparing, cooking, presenting and setting the table for excellent food.
• It is the accumulation of activities and knowledge related to good eating.
• The principles and practices related to cooking and cookery.

Gastronomy: Consumption Dimension

• Enjoying good food and drink.
• It is an exaggerated love of eating good food.
• It is a fondness and passion for luxury foods.

Gastronomy: Production and Consumption Dimensions

• It is the art and science of preparing, serving and eating food.
• It is the science and art of good food and eating, including the culinary traditions and customs associated with particular regions and countries.
• It is the harmonious coming together of trial and error, historical knowledge, culture, habit, talent, labor, care and love in accordance with our acquired tastes for the purpose of pleasures such as taste and appetite.

In its broad sense, gastronomy is a comprehensive accumulation of knowledge on all issues concerning human well-being and food. Therefore, understanding gastronomy is also an effort to understand society. Because every change in society affects gastronomy.

The aim of the program is to adopt an interdisciplinary approach required by the field in order to train professionals who will make sense of this wide range and to address the connection between artistic, cultural and technological transformations and gastronomy with scientific clarity. Thus, it is thought that the program will contribute to the training of gastronomes who can make sense of the food culture of the society they live in, transfer their knowledge to the food and beverage sector and play an enlightening role, use new technologies and have an idea about gastronomy, or to the development of young scientists who want to use this knowledge in the academic field. The gastronomy sector is a locomotive sector that also stimulates many sub-sectors with high added value where labor is used intensively and ensures the revival of the economy.

Structure of the Program

The program will consist of 3 semesters. The program has thesis or non-thesis options.

In the case of a non-thesis program, graduate students take 6 compulsory and 4 elective courses, each with 3 credits, and a non-credit graduation project. In the case of a thesis program, 6 compulsory courses, 2 elective courses, and a non-credit graduate thesis are prepared.

Application Conditions and Required Documents

Application Conditions

• Have a four-year undergraduate degree
• Having received at least 55 points out of 100 from one of the English foreign language exams (YDS, e-YDS, YÖKDİL, e-YÖKDİL) administered by ÖSYM.
• A minimum score of 55 in the Verbal score type from the ALES exam (For thesis programs - Relevant field score)

Application Documents

• Undergraduate Graduation Certificate (Original document, notarized copy or graduation certificate obtained from the E-Government system)
• ALES exam document (Only for thesis programs - Verbal minimum 55 points)
• Transcript; original or approved by the university from which the student graduated.
• Copy of ID Card, Notarized Copy or Document Received via E-Government
• 1 passport size photo
• Residence and Criminal Record from E-Government
• Military Status Certificate for Male Candidates
• For Graduates from Universities Abroad; Original or certified copy of the equivalence certificate received from the Council of Higher Education and/or a certificate of recognition issued by the Council of Higher Education.
• Filling out the TC Istanbul Okan University Master's Degree application form
• (If you bring the originals, there is no need for notary approval, we will make the originals.)

Content of the Program

The Non-Thesis Program consists of a total course load of 30 credits (10 courses) and a non-credit graduation project.