Department Of Hotel, Restaurant And Catering Services
TOURISM AND HOTEL MANAGEMENT PROGRAMME
The main purpose of this programme is to train individuals who have theoretical and practical skills, who have entrepreneurial spirit, who have effective communication skills in the field of tourism and hotel management, and individuals who can use computer programmes related to their field. Another aim of the programme is to raise individuals who have a comprehensive understanding of the contribution of faith tourism to peace, to intercultural and inter-religious dialogue in line with the faith tourism potential of the region where the vocational school is located. At the same time this programme aims to raise individuals with the basic knowledge of the sub-sectors of tourism such as religious sciences, archelogy, accommodation, food and beverage, tour and guide services. Training individuals who can interpret the information they have acquired by following local and global changes and developments in the field of faith tourism, and training individuals who can transfer the theoretical knowledge they have acquired in the fields of management, marketing, art history, religious sciences and philosophy, sociology and anthropology to sectoral applications is another purpose of the programme.
COOKERY PROGRAMME
The purpose of the programme is to train executive chefs who have professional knowledge and skills, who can combine our deep-rooted tradition of eating and drinking with today’s innovative culinary trends, who are productive, dynamic, open to developments, who have business knowledge about food and beverage culture from the most basic to the most advanced one, and who have a good command of professional terminology as well as all the subtleties of cooking techniques.
CONTENT
- Our department
- Mission & Vision
- The Importance of the Departments of Hotel, Restaurant, and Catering Services
- Why Choose the Department of Hotel, Restaurant, and Catering Services?
- Job Opportunities for Our Graduates
- Our Highest and Lowest Placement Scores According to Central Placement
- Our Course Catalog
- Our Activities
- Our Laboratories (If Any)
Our department
Within the Department of Hotel, Restaurant, and Catering Services at Adıyaman University, there are two associate degree programs: Tourism and Hotel Management and Culinary Arts. The department was established in 2008 within the Adıyaman University, Vocational High School. The Tourism and Hotel Management Program was initially established under the Department of Economic and Administrative Programs at the Adıyaman Vocational High School of Malatya İnönü University. The Cookery Program was established in 2008 within the Adıyaman University Vocational High School. It accepted its first students in the 2008-2009 academic year, and its first students graduated in June 2010. Both programs currently provide education within the Department of Hotel, Restaurant, and Catering Services at Adıyaman University, Vocational High School of Social Sciences.
ACADEMIC AND ADMINISTRATIVE STAFF
Head of Department
Lecturer Ali TUTAR
Deputy Head of Department
Lecturer Nevzat GÜLER
Academic Staff
Tourism and Hotel Management
Lecturer Ali TUTAR
Lecturer Nevzat GÜLER
Lecturer Hakan BİÇİCİ
Lecturer Ahmet ŞAHİN
Cookery Department
Lecturer Mehmet Saçıkaralı
Lecturer Metin ÖZTÜRK
Lecturer Mesut KARAMAN
Department Secretary
Esma KAYA
Mission & Vision
Mission
Our mission is to train “Professional Staff” who can keep pace with the speed of change and transformation, contribute to the economic development of their city, region, and country, possess high self-confidence, and have the ability to stand on their own feet.
Vision
To be a pioneering and innovative vocational high school that will train professional staff equipped with the qualifications sought by the business world, follow the developments in vocational education and constantly improve itself.
The Importance of the Departments of Hotel, Restaurant, and Catering Services
COOKERY PROGRAM:
The Cookery program aims to train executive chefs who have gained the necessary professional knowledge and skills in their field, who can combine our rich culinary tradition with modern innovative kitchen trends, who are productive, dynamic, open to developments, who possess management knowledge related to food and beverage culture from the most basic to the most advanced levels, and who are proficient in the professional terminology as well as all the intricacies of cooking techniques.
TOURISM AND HOTEL MANAGEMENT PROGRAM:
Our program aims to train individuals who possess the basic skills of the tourism and hotel management profession through theoretical and practical education, who have entrepreneurial and effective communication skills, and who can use computer programs related to their field.
Why Choose the Department of Hotel, Restaurant, and Catering Services?
Our department's programs have a significant function as they train individuals with a comprehensive understanding of the contributions of faith tourism to peace, intercultural, and interfaith dialogue, especially in line with the faith tourism potential of the region where the school is located. These individuals will have basic knowledge of the sub-sectors of tourism such as religious sciences, archaeology, accommodation, food and beverage, gastronomy, tour and guidance services, and will be able to interpret the local and global changes and developments in faith tourism based on the information they acquire. They will be able to transfer theoretical knowledge in management, marketing, art history, religious sciences and philosophy, sociology, and anthropology into sectoral practices.
Job Opportunities for Our Graduates
Students who successfully complete our department programs are awarded an associate degree diploma according to the program they graduate from.
Graduates of our department programs are employed in accommodation businesses, travel agencies, food and beverage businesses, and public institutions and organizations providing hospitality services.
Our Highest and Lowest Placement Scores and Quotas According to Central Placement
COOKERY PROGRAM
General Quota: 50
Highest: TYT-293.42978
Lowest: TYT-224.71684
TOURISM AND HOTEL MANAGEMENT PROGRAM
General Quota: 50
Highest: TYT-279.92611
Lowest: TYT-189.93193
Course Catalog
TOURISM AND HOTEL MANAGEMENT PROGRAM
1st Semester
|
Code |
Course Title |
T |
P |
C |
ECTS |
C/E |
Language |
|
AİİT101 |
Principles of Atatürk and History of Reforms I |
2 |
0 |
2 |
2 |
Compulsory |
Turkish |
|
TD101 |
Turkish Language I |
2 |
0 |
2 |
2 |
Compulsory |
Turkish |
|
YD101 |
Foreign Language - English I |
3 |
0 |
3 |
3 |
Compulsory |
English |
|
ENF101 |
Basic Information Technologies |
2 |
0 |
2 |
4 |
Compulsory |
Turkish |
|
TOP103 |
Tourism Geography |
3 |
0 |
3 |
2 |
Compulsory |
Turkish |
|
TOP105 |
Menu Planning |
2 |
1 |
3 |
3 |
Compulsory |
Turkish |
|
TOP107 |
Housekeeping Services |
2 |
1 |
3 |
3 |
Compulsory |
Turkish |
|
TOP109 |
Front Office Services |
3 |
0 |
3 |
3 |
Compulsory |
Turkish |
|
TOP111 |
Guest Communication |
3 |
0 |
3 |
2 |
Compulsory |
Turkish |
|
TOP113 |
General Tourism |
3 |
0 |
3 |
3 |
Compulsory |
Turkish |
|
TOP115 |
Business Management |
3 |
0 |
3 |
3 |
Compulsory |
Turkish |
|
Totals |
28 |
2 |
30 |
30 |
2nd Semester
|
Code |
Course Title |
T |
P |
C |
ECTS |
C/E |
Language |
|
AİİT102 |
Principles of Atatürk and History of Reforms II |
2 |
0 |
2 |
2 |
Compulsory |
Turkish |
|
TD102 |
Turkish Language II |
2 |
0 |
2 |
2 |
Compulsory |
Turkish |
|
YD102 |
Foreign Language- English II |
3 |
0 |
3 |
3 |
Compulsory |
English |
|
TOP102 |
Tourism Economics |
3 |
0 |
3 |
3 |
Compulsory |
Turkish |
|
TOP104 |
Hotel Management |
3 |
0 |
3 |
4 |
Compulsory |
Turkish |
|
TOP106 |
Human Resources Management |
3 |
0 |
3 |
3 |
Compulsory |
Turkish |
|
TOP110 |
Food and Beverage Service I |
4 |
2 |
5 |
6 |
Compulsory |
Turkish |
|
TOP112 |
Professional Foreign Language I |
2 |
2 |
3 |
4 |
Compulsory |
English |
|
TOP114 |
Tourism Sociology |
3 |
0 |
3 |
3 |
Compulsory |
Turkish |
|
Totals |
25 |
4 |
27 |
30 |
3rd Semester
|
Code |
Course Title |
T |
P |
C |
ECTS |
C/E |
Language |
|
TOP201 |
Tourism Marketing |
3 |
0 |
3 |
2 |
Compulsory |
Turkish |
|
TOP203 |
Banquet Service Management |
3 |
2 |
4 |
3 |
Compulsory |
Turkish |
|
TOP205 |
Tourism Legislation |
2 |
0 |
2 |
2 |
Compulsory |
Turkish |
|
TOP207 |
Tour Operations and Travel Agencies |
3 |
0 |
3 |
2 |
Compulsory |
Turkish |
|
TOP209 |
Hotel Automation Systems |
3 |
2 |
4 |
4 |
Compulsory |
Turkish |
|
TOP211 |
Vocational Foreign Language II |
2 |
2 |
3 |
3 |
Compulsory |
English |
|
ST201 |
Internship I |
0 |
0 |
0 |
4 |
Compulsory |
Turkish |
|
Elective 1 |
4 |
Elective |
Turkish |
||||
|
Elective 2 |
4 |
Elective |
Turkish |
||||
|
Elective 3 |
2 |
Elective |
Turkish |
||||
|
Totals |
16 |
6 |
19 |
30 |
Elective 1 - Elective 2 Professional Course Pool
|
Code |
Course Title |
T |
P |
C |
ECTS |
C/E |
Language |
|
TOP221 |
Food and Beverage Service Applications |
1 |
2 |
2 |
4 |
Elective |
Turkish |
|
TOP223 |
Front Office Applications |
1 |
2 |
2 |
4 |
Elective |
Turkish |
|
TOP225 |
Research Methods and Techniques |
2 |
0 |
2 |
4 |
Elective |
Turkish |
|
TOP227 |
Housekeeping Applications |
1 |
2 |
2 |
4 |
Elective |
Turkish |
|
TOP231 |
Entrepreneurship |
4 |
0 |
4 |
4 |
Elective |
Turkish |
|
TOP239 |
General Accounting |
3 |
0 |
3 |
4 |
Elective |
Turkish |
|
TOP241 |
Sociology in the Thought of Ibn Khaldun |
2 |
0 |
2 |
4 |
Elective |
Turkish |
|
TOP243 |
Kitchen Management |
2 |
1 |
3 |
4 |
Elective |
Turkish |
|
AHL201 |
Morals of Ahi Community and Professional Ethics |
2 |
0 |
2 |
4 |
Elective |
Turkish |
Elective 3 Social Cultural Artistic Course Pool
|
Code |
Course Title |
T |
P |
C |
ECTS |
C/E |
Language |
|
SKS231 |
Physical Education |
1 |
1 |
2 |
2 |
Elective |
Turkish |
|
SKS233 |
Music |
1 |
1 |
2 |
2 |
Elective |
Turkish |
|
SKS235 |
Art Work |
1 |
1 |
2 |
2 |
Elective |
Turkish |
|
SKS237 |
Folk Dances |
1 |
1 |
2 |
2 |
Elective |
Turkish |
|
SKS239 |
Art History |
2 |
0 |
2 |
2 |
Elective |
Turkish |
|
SKS241 |
History of Science |
2 |
0 |
2 |
2 |
Elective |
Turkish |
|
SKS243 |
Theater Art |
1 |
1 |
2 |
2 |
Elective |
Turkish |
|
SKS245 |
Sign Language |
1 |
1 |
2 |
2 |
Elective |
Turkish |
|
SKS247 |
Communication Techniques |
1 |
1 |
2 |
2 |
Elective |
Turkish |
|
SKS249 |
Career Planning |
1 |
0 |
1 |
2 |
Elective |
Turkish |
4th Semester
|
Code |
Course Title |
T |
P |
C |
ECTS |
C/E |
Language |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
TOP202 |
Room Procedures in Front Office |
2 |
1 |
3 |
3 |
Compulsory |
Turkish |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
TOP204 |
Housekeeping Control |
2 |
1 |
3 |
3 |
Compulsory |
Turkish |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
TOP206 |
Worker Health and Occupational Safety |
3 |
0 |
3 |
2 |
Compulsory |
Turkish |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
TOP208 |
Decoration Services |
2 |
1 |
3 |
2 |
Compulsory |
Turkish |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
TOP216 |
Recreation Management |
2 |
1 |
3 |
2 |
Compulsory |
Turkish |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
TOP218 |
Tourism and Environment |
3 |
0 |
3 |
2 |
Compulsory |
Turkish |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
TOP214 |
Room Service |
3 |
3 |
5 |
4 |
Compulsory |
Turkish |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
ST202 |
Internship II |
0 |
0 |
0 |
4 |
Compulsory |
Turkish |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Elective 1 |
4 |
Elective |
Turkish |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Elective 2 |
4 |
Elective |
Turkish |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Totals |
17 |
7 |
23 |
30 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
4th Semester |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
COOKERY PROGRAMME
1st Semester
|
Code |
Course Title |
T |
P |
K |
ECTS |
C/E |
Language |
|
AŞP101 |
Cooking Methods 1 |
4 |
2 |
5 |
6 |
Compulsory |
Turkish |
|
AŞP103 |
Quality Management in Kitchen |
4 |
2 |
5 |
6 |
Compulsory |
Turkish |
|
AŞP105 |
Hygiene and Sanitation |
2 |
0 |
2 |
3 |
Compulsory |
Turkish |
|
AİİT101 |
Principles of Atatürk and the History of the Revolution I |
2 |
0 |
2 |
2 |
Compulsory |
Turkish |
|
TD101 |
Turkish Language I |
2 |
0 |
2 |
2 |
Compulsory |
Turkish |
|
YD101 |
Foreign Language I (English) |
3 |
0 |
3 |
3 |
Compulsory |
English |
|
Elective1 |
4 |
Elective |
Turkish |
||||
|
Elective2 |
4 |
Elective |
Turkish |
||||
|
|
Total |
17 |
4 |
19 |
30 |
|
|
Elective Course Pool:
|
Code |
Course Title |
T |
P |
K |
ECTS |
Elective |
Language |
|
AŞP121 |
Research Methods and Techniques |
2 |
0 |
2 |
4 |
Elective |
Turkish |
|
AŞP123 |
Food and Beverage Service I |
4 |
2 |
5 |
4 |
Elective |
Turkish |
2nd Semester
|
Code |
Course Title |
T |
P |
K |
ECTS |
C/E |
Language |
|
AŞP102 |
Cooking Methods II |
4 |
2 |
5 |
5 |
Compulsory |
Turkish |
|
AŞP104 |
History and Culture of Cuisine |
4 |
2 |
5 |
4 |
Compulsory |
Turkish |
|
AŞP106 |
Nutrition Principles and Menu Planning |
2 |
1 |
3 |
2 |
Compulsory |
Turkish |
|
ENF102 |
Basic Information Technologies |
2 |
0 |
2 |
4 |
Compulsory |
Turkish |
|
AİİT102 |
Principles of Atatürk and the History of the Revolution II |
2 |
0 |
2 |
2 |
Compulsory |
Turkish |
|
TD102 |
Turkish Language II |
2 |
0 |
2 |
2 |
Compulsory |
Turkish |
|
YD102 |
Foreign Language II (English) |
3 |
0 |
3 |
3 |
Compulsory |
English |
|
Elective1 |
4 |
Elective |
Turkish |
||||
|
Elective2 |
4 |
Elective |
Turkish |
||||
|
|
Totals |
19 |
5 |
22 |
30 |
|
|
Elective Course Pool:
|
Code |
Course Title |
T |
P |
K |
ECTS |
Elective |
Language |
|
AŞP122 |
Occupational Health and Safety |
3 |
0 |
3 |
4 |
Elective |
Turkish |
|
AŞP124 |
Communication |
2 |
0 |
2 |
4 |
Elective |
Turkish |
|
AŞP126 |
Flour Products and Bread Making |
4 |
2 |
5 |
4 |
Elective |
Turkish |
3rd Semester
|
Code |
Course Title |
T |
P |
K |
ECTS |
Z/S |
Language |
|
AŞP201 |
Cold Kitchen |
4 |
2 |
5 |
4 |
Compulsory |
Turkish |
|
AŞP203 |
Turkish Cuisine |
4 |
2 |
5 |
6 |
Compulsory |
Turkish |
|
AŞP205 |
Bakery Products |
4 |
2 |
5 |
6 |
Compulsory |
Turkish |
|
STJ201 |
Internship I |
0 |
0 |
0 |
4 |
Compulsory |
Turkish |
|
Elective 1 |
4 |
Elective |
Turkish |
||||
|
Elective 2 |
4 |
Elective |
Turkish |
||||
|
Elective 3 |
2 |
Elective |
Turkish |
||||
|
|
Totals |
12 |
6 |
15 |
30 |
|
|
Elective Course Pool:
|
Code |
Course Title |
T |
P |
K |
ECTS |
Elective |
Language |
|
AŞP221 |
Regional Cuisines |
4 |
2 |
5 |
4 |
Elective |
Turkish |
|
AŞP223 |
Kitchen Planning |
3 |
1 |
4 |
4 |
Elective |
Turkish |
|
AŞP227 |
Entrepreneurship |
3 |
1 |
4 |
4 |
Elective |
Turkish |
|
AŞP229 |
New Trends in Gastronomy |
3 |
1 |
4 |
4 |
Elective |
Turkish |
|
AŞP241 |
Sociology in Ibn Khaldun’s Thought |
2 |
0 |
2 |
4 |
Elective |
Turkish |
|
AHL201 |
Morals of Ahi and Professional Ethics |
2 |
0 |
2 |
4 |
Elective |
Turkish |
Elective 3 Social-Cultural-Artistic Course Pool:
|
Code |
Course Title |
T |
P |
K |
ECTS |
C/E |
Language |
|
SKS231 |
Physical Education |
1 |
1 |
2 |
2 |
E |
Turkish |
|
SKS233 |
Music |
1 |
1 |
2 |
2 |
E |
Turkish |
|
SKS235 |
Art |
1 |
1 |
2 |
2 |
E |
Turkish |
|
SKS237 |
Folk Dances |
1 |
1 |
2 |
2 |
E |
Turkish |
|
SKS239 |
Art History |
2 |
0 |
2 |
2 |
E |
Turkish |
|
SKS241 |
History of Science |
2 |
0 |
2 |
2 |
E |
Turkish |
|
SKS243 |
Theater Arts |
1 |
1 |
2 |
2 |
E |
Turkish |
|
SKS245 |
Sign Language |
1 |
1 |
2 |
2 |
E |
Turkish |
|
SKS247 |
Communication Techniques |
1 |
1 |
2 |
2 |
E |
Turkish |
|
SKS249 |
Career Planning |
1 |
0 |
1 |
2 |
E |
Turkish |
4th Semester
|
Code |
Course Title |
T |
P |
K |
ECTS |
Z/S |
Language |
|
AŞP202 |
Ottoman Cuisine |
4 |
2 |
5 |
6 |
Compulsory |
Turkish |
|
AŞP204 |
World Cuisines |
5 |
3 |
7 |
8 |
Compulsory |
Turkish |
|
AŞP206 |
Banquet Cuisine |
4 |
2 |
5 |
4 |
Compulsory |
Turkish |
|
STJ202 |
Internship II |
0 |
0 |
0 |
4 |
Compulsory |
Turkish |
|
Elective 1 |
4 |
Elective |
Turkish |
||||
|
Elective 2 |
4 |
Elective |
Turkish |
||||
|
|
Total |
13 |
7 |
17 |
30 |
|
|
Elective Course Pool:
|
Code |
Course Title |
T |
P |
K |
ECTS |
Elective |
Language |
|
|
|
|
|
|
|
|
|
|
AŞP222 |
Kitchen Organization |
4 |
0 |
4 |
4 |
Elective |
Turkish |
|
AŞP226 |
Types of Kitchen |
3 |
1 |
4 |
4 |
Elective |
Turkish |
|
AŞP228 |
Food Styling and Photography |
2 |
2 |
3 |
4 |
Elective |
Turkish |
Department of Hotel, Restaurant, and Catering Services
Our Activities
The program conducts education and practical training activities in the Tourism Practice Hotel, Culinary Workshop, and in a computer lab for Automation courses.
Our department carries out banquet organizations organized by our university. For the menu planning, procurement, production, and presentation of these events, we use the Culinary Workshop, Tourism Practice Hotel, M. Vehbi KOÇ Conference Hall, and the Rectorate Conference Hall. The events organized under this scope include:
- Refreshments for Panels and Conferences
- Academic Opening Meetings and Cocktails
- Other Banquet Organizations
Erasmus Education (Student Exchange Program): When our students pass the foreign language exams under this program, they have the opportunity to participate in the tourism programs of partner universities abroad for one semester, according to the determined quota each year.
TOURISM PRACTISE HOTEL
Our university will provide on-site learning opportunities for all students studying Tourism (Face-to-Face Communication with Customers and developing themselves in their chosen field). The main features of the Social Facility, which will be put into service, are:
- 24 rooms (4 double rooms, 20 single rooms)
- LED TV, mini bar, and a safe in every room
- Central air conditioning in all indoor areas
- A restaurant with a capacity of 120 people (terrace and indoor area)
- A meeting room with a capacity of 20 people, lobby, and lounge
- Parking lot for 25 vehicles
Vocational High School of Social Sciences
Hotel, Restaurant, and Catering Services Department
Address: Adıyaman University (ADYÜ)
Vocational High School of Social Sciences
Hotel, Restaurant, and Catering Services Department
Altınşehir Mah. Atatürk Bulvarı No:1 02040, Merkez / ADIYAMAN
Phone: +90 (416) 223 38 00
Internet: https://www.sbmyo.adiyaman.edu.tr/tr