Medipol University
Program Information
Program Information
Aim
The aim of the Department of Gastronomy and Culinary Arts is to raise leading chefs and managers who have basic knowledge and skills about Turkish and World cuisines, following innovations, make presentations with artistic sensitivity, have technical knowledge about their profession to compete in the national and international fields.Qualification Awarded
First Cycle (Bachelor's Degree)Registration and Admission Requirements
Students may have successfully graduated from high schools (or equals). The placements are done following the rules of Turkish Higher Education Council (YÖK) respect to the scores obtained from the nation-wide Student Selection and Placement Examinations (YGS ,LYS and DGS). Students register to programme on the days declared by the Rectorship. For international students who will be accepted according to the National or International Exams. Quota and conditions are announced on our University’s website.Graduation Requirements
Students who have completed all of the courses, practices, and who have taken the 240 ECTS have a right to receive a diploma. Graduation eligibility is determined by academic average score. For this purpose, the sum of the weighted scores of all courses taken throughout the education of Gastronomy and Culinary Arts is divided by the sum of ECTS values.Recognition of Prior Learning
Students may apply for exemption from the courses they have taken in another higher education or equally accredited institution. Exemption requests are decided by board, which considers the opinion of the lecturer responsible for the related course.Lesson Plan - ECTS Credits
* The courses indicated in this course table shows current course plan information in Student Affairs.
** Compulsory courses are certainly opened whereas opening of elective and optional courses may differ according to preferences and quota condition in related term.
*** Theoretical and practical course hours of vocational (professional) clinical courses are not considered weekly. These course hours refer to total course hours.
Please click on the course title in the table below in order to see detailed information about course objectives and learning outcomes etc.
| Fall Semester Courses Plan | ||||||
| Code | Course | Language of Instruction | T+U | UK | ECTS | Download |
| GMS1116554 | HOSPITALITY SECTOR | Turkish | 0+2 | 1 | 6 | |
| GMS1116555 | PRINCIPLES of NUTRITION | Turkish | 3 | 3 | 3 | |
| GMS1116556 | INTRODUCTION to GASTRONOMY | Turkish | 3 | 3 | 5 | |
| GMS1116557 | HISTORY of GASTRONOMY | Turkish | 3 | 3 | 5 | |
| GMS1116558 | BASIC DESIGN | Turkish | 1+4 | 3 | 6 | |
| ATA1110800 | HISTORY of the TURKISH REPUBLIC I | Turkish | 2 | 2 | 2 | |
| İNG1116179 | ENGLISH I | English | 2 | 2 | 2 | |
| TDL1110200 | TURKISH LANGUAGE I | Turkish | 2 | 2 | 2 | |
| GMS1113694 | INNOVATIVE CULINARY TRENDS | Turkish | 3 | 3 | 3 | |
| Spring Semester Courses Plan | ||||||
| Code | Course | Language of Instruction | T+U | UK | ECTS | Download |
| GMS1216559 | HYGIENE and SANITATION | Turkish | 3 | 3 | 4 | |
| GMS1216561 | KITCHEN SCIENCE | Turkish | 3 | 3 | 5 | |
| GMS1216562 | FOOD SERVICE ENTREPRNEURSHIP | Turkish | 3 | 3 | 6 | |
| GMS1216564 | INFORMATION TECHNOLOGY for GASTRONOMY | Turkish | 3 | 3 | 7 | |
| GMS1224040 | HISTORY of ART | Turkish | 2 | 2 | 2 | |
| ATA1210000 | HISTORY of the TURKISH REPUBLIC II | Turkish | 2 | 2 | 2 | |
| İNG1216178 | ENGLISH II | English | 2 | 2 | 2 | |
| TDL1220000 | TURKISH LANGUAGE II | Turkish | 2 | 2 | 2 | |
Program Qualification
Theoretical, Factual
Recognizes educational resources and application equipments in the field of gastronomy.
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
| Program Output TYYÇ Basic Area Matrix | |
| Basic Area Qualification | Program Qualification |
| KNOWLEDGE | |
| Theoretical, Factual | |
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1- Having basic theoretical and practical knowledge supported by textbooks, application tools and other resources containing up-to-date information in its field based on the competencies gained at the secondary education level.
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| SKILLS | |
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1- Uses basic theoretical and practical knowledge acquired in the field of human sciences at the same level of advanced education in the same field or at the same level.
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2- Interpreting and evaluating data, identifying problems, analysing them, and developing evidence-based solution suggestions by using basic knowledge and skills acquired in the field.
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| COMPETENCIES | |
| Ability to work independently and take responsibility | |
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7- Using, analyzing and implementing the basic knowledge and skills acquired in the field of transportation in the field of community service.
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4- Having the linguistic, artistic and cultural accumulation required by the basic level of qualified manpower required in the field of human sciences.
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1- Conducting a basic level study on the field of humanities independently.
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| Learning Competence | |
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2- Taking responsibility as a team member to solve unpredictable and complex problems encountered in applications related to the field of human sciences.
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3- Carrying out activities for the development of employees under its responsibility within the framework of a project carried out in social, cultural and artistic fields.
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1- Evaluating the basic knowledge and skills acquired in the field with a critical approach, identifying and meeting learning needs.
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| Communication and Social Competence | |
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2- Directing their education to an advanced education level in the same field or to a profession at the same level.
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3- Creating lifelong learning awareness in the fields of culture, art and education.
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1- Conveying its basic knowledge and skills in the field of humanities through the most appropriate communication tools in the fields of education, culture and art.
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2- Discussing their thoughts on humanities and solutions to problems in the fields of education, culture and art with experts and non-experts.
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3-Being able to monitor the information in the field and communicate with colleagues by using a foreign language at least at the General Level of the European Language Portfolio A2.
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| Field-based Competence | |
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4- Using information and communication technologies together with computer software at the Basic Level of the European Computer Use License required by the field.
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1- Oserving scientific, cultural, artistic and ethical values during the collection, implementation and announcement of data related to the field of humanities.
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2- Values the universality of social, cultural and artistic rights in the field of human sciences, has social justice awareness, has historical and cultural heritage, attaches importance to social and cultural values.
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3-Conscious of protecting the environment.
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4- Acting and participating in quality management and processes in social, cultural and artistic areas.
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Employment Opportunities
Graduates of Gastronomy and Culinary Arts Department can work in many areas such as kitchens of big hotels, catering companies, travel organization ships, educational institutions, media organizations, ready to eat food producing companies and their research and development departments. Our graduates have the opportunity to find jobs in positions such as manager, food stylist, trainer chef, food writer, executive chef, assistant chef, section chef, pastry chef in all areas of the food and beverage industry. Due to the insufficient number of academicians and trainers in the field of gastronomy, our graduates can easily be employed when they plan a career as an academician or an instructor.Upgrading
May apply to graduate and post graduate programmes.Type of Training
Full TimeAssessment and Evaluation
Pass-fail grading system in Istanbul Medipol University Associate Degree and Undergraduate Education and Training Regulations is valid. For the relevant regulation see: https://www.resmigazete.gov.tr/eskiler/2018/12/20181210-3.htmHead of Department/Program
Head Of Department
Dr.Öğr.Üye. Emine OLUMLearning Experiences
Learning situations aim to develop students' creative, critical, reflective thinking skills and higher level thinking skills such as logical and mathematical thinking skills. In addition, it aims to develop students' meta-cognitive skills. Learning situations include learning strategies, methods and techniques as well as the tools used and assessment and evaluation methods. The learning situations used in the programs are given in the list below:
Learning Experiences * | Learning Activities | Tools Used |
|---|---|---|
Mastery Learning | Prior knowledge/student readiness is determined. Appropriate teaching methods and techniques are selected. Learning deficiencies are identified. Supplementary or supplementary teaching plan is applied. | Cognitive strategies, models and techniques |
Discussion Method | Listening, speaking, asking questions, producing answers, developing and questioning opinions, examining and researching opinions, producing critical thinking, producing creative thinking, (workshop, panel, opposite panel, open forum, debate techniques are applied) collegium, forum, aquarium technique application, talking circle technique, application. | Standard classroom technologies, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computer, projection, online environments, conference room, workshop, panel, panel opposite, open forum collegial, forum environments. |
Demonstration Method | The instructor demonstrates the use of a tool or equipment, the instructor demonstrates a performance/practice/practice to the student, the students repeat the use of the tool or equipment, the student repeats a performance/practice/practice. | Real tools or model tools and equipment, multimedia tools, videos and animations), computer. |
Problem Solving Method | Identifying a scientific / theoretical and / or real life problem, analyzing the data related to the problem, developing alternative solutions, choosing the appropriate solution method, evaluating the solution to the problem, individual study | Textbooks, research reports, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computer |
Case Study Method | Presentation of case studies, exploring case studies, sampling typical cases, sampling outlier cases, alternative cases, comparing case studies, case study analysis, case study interpretation, case study evaluation. | Standard classroom technologies, multimedia tools (text, images, graphics, drawings, audio, video and animation, cartoons), computer, projection, online environments. |
Self Study Method | Student interest, curiosity and motivation, learning objective, detailed research and investigation according to the topic; in- depth research and investigation, extensive reading, listening and watching, repeating a performance. | Library, e-library, laboratory, workshop |
Role Play and Drama Technique | Introducing the text to the scenario, distributing the roles to the students, students working on the roles, students performing the scenario in cooperation, analyzing and evaluating the scenario text. The subject and situation to be dramatized is determined by the instructor. When the drama technique is applied, the students improvise a real-life problem. The drama situation is analyzed together with the students. | Script text, theater, classroom, conference room, video and audio, visual recordings. |
Question - Answer Technique | Asking Socratic questions, criticizing answers, generating questions, generating answers, criticizing, analyzing and evaluating creative answers, asking structured questions and generating answers, asking closed-ended questions and generating answers | Textbooks, recommended books, worksheets, question bank, multimedia tools (text, images, graphics, drawings, audio, video, cartoons and animations) |
Experimental Technique | Setting up a scientific experiment, conducting a scientific experiment, collecting, processing and transforming data from a scientific experiment, predicting the results of a scientific experiment, explaining a scientific experiment, evaluating the results of a scientific experiment, simulation of an experiment. | Laboratory, workshop, application areas, computer software, standard classroom technologies. |
Micro Teaching Technique | Performance of presentation, development of reflective thinking skills, student self-evaluation. The lecturer distributes topics (seminar topics can also be) to the students. Students examine the topics; research. Student presentations are prepared. Students make their presentations. Students' video recordings are watched. | Camera, video recording devices, checklist, rubric, rating scale, observation form. |
Brainstorming Technique | Developing opinions, developing questions, expressing observation situations, developing critical thinking, problem solving, group/team work, listening and speaking. | Standard classroom technologies, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computers, projectors, online environments. |
Project Based Learning Model | Creating a real-life problem situation scenario, identifying a real-life problem situation, collecting data related to the problem, analyzing data, data processing, data conversion, developing alternative solutions, choosing the appropriate solution method, applying the solution method / creating a model / design / concrete product / producing a concrete service, evaluating the model / design / concrete product / service, exhibiting project products | Problem scenario texts / Sample projects, databases, books, research reports, laboratory, workshop, application areas, library, computer software, standard classroom technologies, tools and equipment according to the project subject |
Reverse Brainstorming Technique | Identifying problems, sorting problems, classifying problems | Standard classroom technologies, multimedia tools (fishbones, text, images, graphics, graphics, drawings, audio, video and animations),computers, projectors, online environments |
Concept Map Technique | Distinguishing concepts, sorting concepts, counting concepts, associating concepts, analyzing conceptual framework | Concept maps |
Problem Baded Learning Model | Creating a reflective scenario of a real-life problem situation, identifying a real-life problem situation, collecting data about the problem, analyzing data, data processing, data transformation, developing alternative solutions | Problem scenario texts, databases, books, research reports, laboratory, workshop, application areas, library, computer software, standard classroom technologies, tools and equipment according to the project subject |
Predict-Observe-Explain Techniques | Predicting, observing, establishing cause and effect relationships. | Observation and experiment plans, simulations, videos, prediction-observation- explanation form |
Station Technique | Creative thinking, problem solving. | Workshops, laboratories, classrooms, special suitable areas |
Computer-Internet Supported Instruction | Online Course Platforms : Collaboration and communication, digital literacy activities, sharing information, improving technology use, creative thinking activities, problem solving, generating critical thinking. These are environments where instructors share course materials, collect assignments and interact with students. E-Books and Digital Content : Reading, writing, comprehension, interpretation, creative thinking activities, language use, examination, research, using technology, critical thinking activities. Learning environment and materials are made more attractive by presenting interactive content to students. Webinars and synchronize meeting : Communication, collaboration, teamwork, presentation, technology skills, problem solving, live interaction with studentsremotely. Simulations : Problem solving, using technology, analytical thinking, communication, decision making, teamwork and collaboration. They are environments where students have the opportunity to experience the concepts. Audio and Visual aids : Communication skills, language skills, emotional intelligence and empathy, social skills, attention and focus, use of technology. Animations, graphics and interactive visuals are used to help students master the topics. Digital Game- Based Learning : Problem solving skills, ability to use technology, creative thinking, quick decision making, strategy development, cooperation and teamwork. Games prepared or played in digital environments to make learning fun and increase retention in learning. Adaptive Learning Systems : Logical mathematical thinking activities, reading, writing, comprehension, interpretation, critical thinking activities. These are environments where students identify their weaknesses and are offered to carry out studies and activities specific to that area. Virtual Reality (VR) and Augmented Reality (AR) : Simulation and practical applications, creative thinking activities, using technology, planning, programming, social interaction and communication. 3D virtual environments are used to make learning fun and interactive. Social Media and Interactive Platforms : Communication, collaboration, teamwork, project management, interactive content creation, critical thinking activities. Personal platforms for students to share their thoughts on any topic, interact and produce content. Data Analysis and Monitoring Tools : Analytical thinking activities, logical mathematical thinking activities, problem solving, decision making, communication. These are tools used to assess and monitor student performance, identify student difficulties and create lesson plans accordingly. Artificial Intelligence Technologies : Data analysis and forecasting, game and strategy development, security and threat analysis, technology utilization skills, robotics and automation skills, creative thinking skills, computational thinking skills. | Moodle, Google Classroom, Edmodo, Edupage etc. Google Play Books, Apple Books, Amazon Kindle Store, BookBoon, OpenStax, etc. Zoom, Microsoft Teams, Google Meet, Adobe Connect, GoToMeeting, etc. NASA Eyes on the Solar System, FlightGear, Virtual Biology Lab, CarSim, SimCity, etc. Infographics, maps and graphs, charts and diagrams, tables, Podcast, audio books, interviews and chats, etc. Strategy and puzzle games, Simulation and construction games, mission games, real-time multiplayer games, etc. Udemy, Khan Academy, Duolingo, Cognii, Smart Sparrow, etc. Oculus Rift, PlayStation VR, Samsung Gear VR, Google CardBoard, Pokemon Go, Arlit, Facebook, instagram, twitter, linledIn, snapchat, pinterest, youtube, twitch, reddit, discord etc. Google Analytics, Microsoft Power BI, Splunk, Adobe Analytics, etc. ChatGPT, Google AI, Deeply, DıaloGPT. Amazon Alexa, Tesla Autopilot, etc. |
Inquiry-Based Learning | Exploring, finding case studies, establishing cause and effect relationship, questioning, examining, researching (learning circle=3E,5E,7E models | Standard classroom technologies, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computer, projection, online environments, conference room |
Cooperative Learning | Cooperation, communication, leadership, sharing tasks, sharing responsibility, learning together, social interaction. Heterogeneous groups are formed among the students. The task is given to the groups. Groups of students do tasks such as project, performance, problem solving, role playing, classical homework together. | In-class and out-of-class, in-school and out-of- school environments. |
Experiential Learning | Faculty-external stakeholder (industrial organizations, schools and others) cooperation is established. Students directly observe professional skills in the real environment. Observation results are analyzed in the classroom environment. | Internship places according to the program, professional practice places, Student product file sample, observation forms and other alterative measurement tools |
Flipped Classroom Learning | Problem solving, discussion, case study presentation, case analysis, critical thinking, creative thinking, video recordings appropriate to the learning objective are created or selected. Students make preliminary preparation by watching video recordings. The problem is solved in the classroom. The problem is discussed. | Video recordings, online environments, classroom |
Lecture Method | Listening, speaking, (lecture, conference, seminar, speech, statement and briefing techniques are applied) | Standard classroom technologies, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computer, projection, online environments, conference room |
Traditional Written Exam | Classical written exams to assess creative, critical and reflective thinking. Multiple- choice, short-answer (fill-in-the-blank, matching, true-false and other) exams to assess cognitive skills such as knowledge, comprehension, application and analysis. | Written exam papers, multiple choice tests, short answer tests, mixed tests, answer keys |
Short Answer Exam | ||
Multiple-Choice Exam | ||
Oral Exam | It aims to assess student-specific, creative, critical, reflective thinking skills and cognitive skills such as knowledge, comprehension, application, analysis and synthesis. It is not a general measurement and evaluation method. It is not applied in every program; it is program specific. | Oral question bank/ oral question pool, answer keys, checklists, rubrics, rating scales |
Homework | It is used to improve students' knowledge and skills, to encourage them to research and study, to complete their learning deficiencies, and to deepen their understanding of a subject. | Library, e-library, books, articles |
Project Task | Identifies, field of application, collecting, and analyzing data, literature review, preparing and presenting report | Internet databases, library databases, e-mail, textbooks, or supplementary books |
Quiz | It is done to identify learning gaps. In this case, student grades are not reflected. The level of realization of learning objectives can be evaluated depending on the process. In this case, it can be reflected in student grades. | Worksheets, question bank, question pool, answer key |
Performance Task | It is used when it is aimed to evaluate students holistically (cognitive, affective and psychomotor). It is used to measure and evaluate the learning process and learning products. Performance assignments involve a workload of at least two weeks. | Problem scenario texts, checklists, rubrics, grading scales |
Portfolio Task | It is used to assess students holistically (intellectually, behaviorally, socially). It includes at least one year of student activities. In special cases, it may be for a semester. | Sample protfolios, checklists, rubrics, rating scales |
Group Assessment Technique | In cases where the cooperative learning model is applied, the instructor evaluates the group. The evaluation result can be converted into a grade. | Group evaluation form (can be used in contor list rubric, grading scale form) |
Course - Program Competencies Relations
| Course | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| A LA CARTE FOOD PRODUCTION | 4 | 4 | 1 | 4 | 0 | 1 | 2 | 0 | 4 | 2 | 0 | 1 | 2 | 0 |
| AA | 5 | 5 | 3 | 4 | 3 | 3 | 3 | 2 | 4 | 4 | 3 | 4 | 3 | 2 |
| ACCOUNTING in FOOD and BEVERAGE ESTABLISHMENTS | 0 | 1 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 5 | 0 | 5 |
| ADVANCED BAKERY | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| BAKERY | 5 | 1 | 3 | 0 | 0 | 0 | 1 | 3 | 4 | 0 | 0 | 0 | 0 | 1 |
| BASIC DESIGN | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 4 |
| BEVERAGE PREPARATION TECHNIQUES | 4 | 1 | 2 | 1 | 1 | 2 | 1 | 1 | 1 | 2 | 0 | 0 | 1 | 2 |
| CHEMISYTRY in GASTRONOMY | 2 | 0 | 5 | 2 | 1 | 1 | 1 | 5 | 3 | 0 | 0 | 0 | 4 | 3 |
| CHOCOLATE APPLICATIONS | 5 | 3 | 3 | 1 | 1 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 3 | 1 |
| CULINARY HERBS and SPICES | 1 | 0 | 3 | 1 | 3 | 5 | 0 | 0 | 1 | 2 | 2 | 0 | 5 | 2 |
| CULTURE of ANALOLIAN CUISINE | 1 | 1 | 1 | 1 | 0 | 5 | 0 | 0 | 1 | 3 | 0 | 0 | 2 | 3 |
| ENGLISH I | 1 | 0 | 0 | 1 | 0 | 4 | 0 | 0 | 1 | 3 | 0 | 0 | 3 | 5 |
| ENGLISH II | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 |
| FOOD and BEVERAGE MANAGEMENT and SERVICE | 1 | 4 | 1 | 1 | 2 | 2 | 1 | 0 | 4 | 3 | 4 | 5 | 5 | 5 |
| FOOD LEGISLATION | 0 | 3 | 0 | 0 | 0 | 1 | 3 | 0 | 0 | 4 | 5 | 0 | 0 | 5 |
| FOOD PHOTOGRAPHY | 2 | 0 | 0 | 1 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 4 |
| FOOD TECHNOLOGY | 1 | 2 | 2 | 5 | 2 | 1 | 2 | 2 | 2 | 0 | 2 | 0 | 2 | 3 |
| FUNCTIONAL FOOD | 1 | 0 | 1 | 0 | 0 | 0 | 0 | 3 | 2 | 3 | 4 | 0 | 3 | 1 |
| GARDE MANGER APPLICATIONS | 5 | 2 | 4 | 2 | 2 | 1 | 1 | 3 | 3 | 0 | 1 | 0 | 1 | 0 |
| GASTRONOMY in TOURISM | 1 | 0 | 0 | 0 | 2 | 4 | 0 | 0 | 0 | 4 | 0 | 0 | 3 | 4 |
| GRADUATE THESIS I | 5 | 0 | 4 | 5 | 2 | 3 | 3 | 3 | 5 | 5 | 1 | 1 | 5 | 5 |
| GRADUATE THESIS II | 5 | 1 | 3 | 5 | 3 | 3 | 3 | 0 | 5 | 5 | 2 | 2 | 5 | 5 |
| HEALTHY FOOD PROCESSING | 0 | 0 | 5 | 0 | 5 | 0 | 3 | 5 | 1 | 0 | 1 | 0 | 1 | 1 |
| HISTORY of ART | 0 | 0 | 0 | 0 | 0 | 3 | 1 | 0 | 1 | 4 | 0 | 0 | 0 | 5 |
| HISTORY of GASTRONOMY | 1 | 0 | 0 | 0 | 2 | 4 | 0 | 0 | 0 | 4 | 0 | 0 | 3 | 4 |
| HYGIENE and SANITATION | 3 | 4 | 3 | 1 | 1 | 2 | 2 | 2 | 3 | 4 | 5 | 2 | 2 | 5 |
| INFORMATION TECHNOLOGY for GASTRONOMY | 4 | 4 | 4 | 5 | 5 | 4 | 5 | 5 | 4 | 4 | 4 | 4 | 4 | 4 |
| INTERDISCIPLINARY STUDIO I | 1 | 0 | 0 | 3 | 1 | 0 | 1 | 0 | 4 | 0 | 0 | 0 | 4 | 4 |
| INTERDISCIPLINARY STUDIO II | 1 | 2 | 0 | 0 | 0 | 1 | 0 | 0 | 4 | 1 | 4 | 1 | 1 | 4 |
| INTERNSHIP I | 5 | 5 | 0 | 4 | 0 | 0 | 3 | 0 | 5 | 3 | 0 | 0 | 3 | 0 |
| INTERNSHIP II | 5 | 5 | 0 | 4 | 0 | 0 | 3 | 0 | 5 | 3 | 0 | 0 | 3 | 0 |
| INTRODUCTION to GASTRONOMY | 5 | 4 | 3 | 1 | 3 | 5 | 2 | 2 | 2 | 2 | 2 | 0 | 1 | 3 |
| KITCHEN PRACTICES I | 5 | 4 | 4 | 2 | 3 | 4 | 4 | 5 | 3 | 3 | 5 | 3 | 3 | 4 |
| KITCHEN PRACTICES II | 5 | 4 | 4 | 3 | 3 | 3 | 3 | 4 | 4 | 3 | 3 | 2 | 2 | 3 |
| KITCHEN SCIENCE | 1 | 0 | 5 | 1 | 1 | 1 | 1 | 5 | 4 | 1 | 0 | 0 | 2 | 4 |
| MARKETING in the SERVICE SECTOR | 0 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 3 | 4 | 5 | 5 | 2 |
| MOLECULAR GASTRANOMY APPLİCATIONS | 4 | 0 | 5 | 5 | 0 | 0 | 0 | 5 | 4 | 0 | 0 | 0 | 3 | 3 |
| OCCUPATIONAL HEALTH and SAFETY | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 4 | 4 | 0 | 0 | 0 | 5 |
| PASTRY | 5 | 0 | 3 | 0 | 0 | 0 | 0 | 4 | 4 | 3 | 4 | 0 | 0 | 4 |
| PRINCIPLES of NUTRITION | 1 | 0 | 3 | 4 | 5 | 3 | 2 | 3 | 2 | 2 | 1 | 0 | 1 | 3 |
| SEAFOODS PRACTICES | 5 | 3 | 1 | 1 | 0 | 1 | 0 | 0 | 2 | 0 | 1 | 0 | 0 | 1 |
| SENSORY ANALYSIS of FOODS | 1 | 0 | 3 | 3 | 3 | 0 | 0 | 4 | 0 | 0 | 0 | 0 | 3 | 3 |
| STREET FOODS | 5 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 0 | 0 | 3 | 0 | 2 | 0 |
| SUSTAINABLE GASTRONOMY MANAGEMENT | 1 | 3 | 1 | 0 | 1 | 1 | 5 | 0 | 0 | 0 | 5 | 0 | 0 | 4 |
| SUSTAINABLE KITCHEN DESIGN | 4 | 1 | 0 | 2 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 3 | 5 | 3 |
| TURKISH CUISINE | 4 | 0 | 3 | 1 | 0 | 2 | 0 | 2 | 3 | 1 | 0 | 0 | 0 | 3 |
| TURKISH CUISINE II | 5 | 0 | 0 | 1 | 0 | 0 | 0 | 3 | 2 | 0 | 1 | 0 | 0 | 1 |
| TURKISH LANGUAGE I | 1 | 0 | 0 | 0 | 1 | 2 | 0 | 0 | 1 | 3 | 1 | 0 | 0 | 5 |
| TURKISH LANGUAGE II | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 5 |
| VOCATIONAL APPLICATIONS I | 5 | 5 | 4 | 4 | 3 | 2 | 3 | 1 | 5 | 4 | 4 | 4 | 3 | 3 |
| WORLD CUISINES | 5 | 2 | 2 | 1 | 0 | 4 | 0 | 0 | 1 | 0 | 0 | 0 | 3 | 0 |
| WORLD CUISINES II | 2 | 2 | 1 | 3 | 3 | 4 | 3 | 1 | 1 | 0 | 0 | 0 | 5 | 1 |
| İlişkili Ders Sayısı / 52/63 | 136 | 86 | 91 | 87 | 65 | 91 | 64 | 75 | 116 | 97 | 72 | 42 | 111 | 152 |
Surveys for Students
| Öğretim elemanı değerlendirme anketi | Kesinlikle katılmıyorum | Katılmıyorum | Kısmen katılıyorum | Katılıyorum | Kesinlikle katılıyorum | Fikrim yok |
|---|---|---|---|---|---|---|
| Dönem başında dersin amacını, kapsamını ve öğrencidenbeklenenleri anlaşılır bir şekilde açıklar. | ||||||
| Dersin kaynaklarını dersin amaçlarına uygun olarak seçer veduyurur. | ||||||
| Ders için önerdiği kaynaklara ulaşmada öğrencilere yolgösterir/yardımcı olur. | ||||||
| Anlatımı (Dersi sunumu) akıcı, açık ve anlaşılırdır. | ||||||
| Öğretim teknolojilerini (etkili bir şekilde) kullanabilir. | ||||||
| Sınıfta çok yönlü iletişim ve etkileşim sağlayacakuygulamalara yer verir. | ||||||
| Geleneksel öğretim strateji yöntem ve teknikleri konusundagelişmiş bir bilgi birikimine sahiptir. | ||||||
| Derste işlediği öğretim yöntemlerini kendi uygulamalarındakullanır. | ||||||
| Ders saatleri dışında ders ile ilgili öğrenciye yeterince zamanayırır. | ||||||
| Derse düzenli olarak gelir ve zamanı etkin kullanır. | ||||||
| Ders sırasında sınıfa hakimiyeti kurmada oldukça başarılıdır. | ||||||
| Güncel konular hakkında öğrencileri bilgilendirir. | ||||||
| Öğrenci görüşlerine açık tutum ve davranışları ile örnek teşkileder. | ||||||
| Başarı ölçme yöntemleri ve araçları (klasik/test/sözlü sınav/proje/ödev vb.) dersin hedef ve içeriği ile uyumludur. | ||||||
| Sınav kağıdımla ilgili soru sormak istediğimde bana yardımcı olur. | ||||||
| Laboratuvar/saha/uygulama çalışmaları dersin amacı ileuyuşmaktadır. | ||||||
| Dersin öğrenme ve öğretme sürecinin yaratıcı düşünme süreç vebecerilerini geliştirir. | ||||||
| Ders güncel konu ve konuklarla desteklenir. | ||||||
| Yukarıdaki sorular dışında iletmek istedikleriniz |
Numerical Data
Number of Students by years
Student Success
Graduate Success
Dialysis
To train health technicians to work in dialysis units; taking the patient's dialysis machine in patients requiring dialysis treatment; to follow-up and continuation of treatment; to termination of dialysis procedures; besides the dialysis machine are maintained, to inform stages about treatment of dialysis patients and their families.

Program
Information

Teaching
Staff
Gastronomy and Culinary Arts
The Gastronomy and Culinary Arts undergraduate program is planned with an innovative approach to train future leaders in this field.
By educating professionals equipped with theoretical and practical knowledge in a wide range of subjects such as nutrition, food science, food hygiene, new product development, food and beverage management and marketing, food culture and history, world culinary cultures, modern culinary techniques, the need for vision-holding chefs in all food-related areas, especially in tourism and refreshments sectors, will be largely eliminated.
The department of Gastronomy and Culinary Arts plans to train young executive, manager and chef candidates who are needed in the field of food and beverage management, educated in culinary culture and having a competitive potential at international level.

Academic
Calendar

Teaching
Staff
Special Education Teaching
One of the main aims of education is to train self-sufficient individuals who can contribute to society.
This aim is inclusive of all individuals in society and can be achieved through educational programs designed taking into account of individual differences and needs. Nowadays education of those individuals with cognitive, emotional, physical and social differences takes place in mainstream schools and special schools.
The purpose of special education teacher training program is to train teachers who are capable designing educational programs that can meet the needs of individuals with differences. Due to severe shortage of special education teachers in our country, Special Education Teacher Training Programs are one of the most popular fields of education in recent years. The program offers rich employment opportunities for the graduates including, for example: Government schools – mainstream and special; Private schools; Special rehabilitation centers; Guidance and Research Centers; Non-governmental organizations (NGOs); Health care centers; Social welfare sector; and, academic career opportunities within higher education sector.

Academic
Calendar

Teaching
Staff
Dental Prosthetics Technology
Diş protez teknikeri, kaybedilmiş dişlerin ve fonksiyonlarının yeniden oluşturulmasını sağlamak amacıyla; diş hekimi tarafından planlanan tedavi şekline göre çene ve yüz bölgesine uygulanan hareketli ve sabit diş ve çene protezlerinin laboratuvar çalışmalarını yapan veya yapılmasını sağlayan sağlık teknikeridir.

Akademik
Takvim

Eğitim
Kadrosu
School of Dentistry Program (English)
Together with the dental hospitals within our university, our Faculty is among the most modern and advanced educational institutions in Türkiye. Our program, which is taught entirely in English, is designed for students who seek education at international standards.
In addition to undergraduate education, our Faculty also offers master’s, doctoral, and specialization programs in the field of dentistry.
The Largest Simulation Laboratory in Türkiye
The Faculty of Dentistry at Istanbul Medipol University houses the largest simulation laboratory in Türkiye. This laboratory was established to help students acquire the manual skills and clinical competencies required during their education.
In this laboratory, students carry out various dental treatment practices on prepared models. The simulation environment includes a total of 156 models, and demonstrations conducted by instructors can be watched live via monitors located at each unit.
Training is also provided on artificial patients positioned in dental chairs. In this way, students have the opportunity to gain the necessary practice before working on real patients.
School of Dentistry Program (Turkish)
Together with the dental hospitals within our university, our Faculty ranks among the most modern and advanced educational institutions in Türkiye. In our Turkish program, where 30% of the instruction is in English, students gain a strong academic foundation through both theoretical and practical training.
In addition to undergraduate education, our Faculty also offers master’s, doctoral, and specialization programs in the field of dentistry.
The Largest Simulation Laboratory in Türkiye
The Faculty of Dentistry at Istanbul Medipol University houses the largest simulation laboratory in Türkiye, established to help students acquire the manual skills and clinical competencies required during their education.
In this laboratory, students perform various dental treatment practices on prepared models. The simulation environment includes a total of 156 models, and demonstrations conducted by instructors can be watched live via monitors located at each unit.
Training is also carried out on artificial patients positioned in dental chairs. In this way, students have the opportunity to practice and gain experience before working on real patients.














