TÜRKÇE
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Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | GMS109 |
| Name | Orientation and Career Planning |
| Term | 2026-2027 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. ERDİNÇ BALLI |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of this course is to facilitate the adaptation of first-year students in the Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Çukurova University, to university life, the faculty, the department, and the gastronomy ecosystem of Adana; to provide information about academic life, student rights and responsibilities, and the academic and career development opportunities offered by the university; to enhance students' awareness of the gastronomy profession and industry; and to support the development of career planning, professional development, entrepreneurship, and lifelong learning skills.
Course Content
Adaptation to university life; introduction to Çukurova University, the Faculty of Fine Arts, and the Department of Gastronomy and Culinary Arts; the cultural heritage of Adana and the regional gastronomy ecosystem; introduction to the gastronomy profession and industry; academic life, student rights and responsibilities; academic and career development opportunities offered by the university; experience sharing with industry professionals; career planning; entrepreneurship; academic career development; preparation of CVs and digital portfolios; professional communication and interview techniques; current trends in gastronomy; career planning; and evaluation of alumni experiences.
Course Precondition
There are no prerequisite(s) for this course.
Resources
-Lecture Notes -Çukurova University Associate and Undergraduate Education and Examination Regulations
Notes
Presidency of the Republic of Türkiye Human Resources Office, Career Planning Course Teaching Materials
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the academic, physical, and social facilities of Çukurova University, the Faculty of Fine Arts, and the Department of Gastronomy and Culinary Arts. |
| LO02 | Explain academic regulations, student rights and responsibilities, educational processes, and ethical principles related to university life. |
| LO03 | Describe the cultural heritage of Adana, the regional gastronomy ecosystem, and the fundamental characteristics of the gastronomy industry. |
| LO04 | Evaluate career opportunities, entrepreneurship prospects, and academic development pathways in the field of Gastronomy and Culinary Arts. |
| LO05 | Prepare fundamental career documents and demonstrate professional communication skills through the development of a curriculum vitae (CV), digital portfolio, and interview preparation. |
| LO06 | Develop a short- and long-term career plan based on individual interests, competencies, and professional goals. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | |
| PLO02 | - | Communicates effectively with individuals from different cultures. | 2 |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | 3 |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | 3 |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | 4 |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | 5 |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | 2 |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | 3 |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | 4 |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | 2 |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Çukurova University and University Life | Review the university website | Öğretim Yöntemleri: Tartışma, Anlatım |
| 2 | Introduction to the Faculty of Fine Arts and the Department of Gastronomy and Culinary Arts | Review the department information package | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Cultural Heritage of Adana and the Regional Gastronomy Ecosystem | Research on Adana | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | The Gastronomy and Culinary Arts Profession | Research on the gastronomy profession | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | The Gastronomy Industry and Career Opportunities | Review gastronomy businesses | Öğretim Yöntemleri: Anlatım, Örnek Olay |
| 6 | Academic Life, Student Rights and Responsibilities | Review academic regulations | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Academic and Career Development Opportunities at the University | Review Erasmus and Career Center information | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Industry Guest Seminar and Professional Experience Sharing | Review guest speaker profile | Öğretim Yöntemleri: Soru-Cevap |
| 10 | Career Planning and Personal Development | Identify personal career goals | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Entrepreneurship and Professional Developm | Review successful gastronomy businesses | Öğretim Yöntemleri: Anlatım, Örnek Olay |
| 12 | Academic Career and Lifelong Learning | Review graduate education opportunities | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Career Preparation: CV, Digital Portfolio and Professional Networking | Prepare a draft CV | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 14 | Recruitment Processes, Interview Techniques and Professional Communicati | Review job interview questions | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Career Planning Workshop and Alumni Experiences | Prepare a personal career plan | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 6 | 6 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 7 | 7 |
| Final Exam | 1 | 7 | 7 |
| Total Workload (Hour) | 76 | ||
| Total Workload / 25 (h) | 3,04 | ||
| ECTS | 3 ECTS | ||