The assessment and evaluation process in the Undergraduate Program in Gastronomy and Culinary Arts aims to evaluate students’ knowledge, skills, and competencies in an objective, transparent, and multidimensional manner. This process is carried out systematically in order to monitor the level of achievement of program outcomes and to provide data for continuous improvement efforts.
Within the scope of the program, assessment and evaluation are structured to encompass not only students’ theoretical knowledge but also their analytical thinking, problem-solving, and practical application skills.
In each course, students are evaluated through midterm examinations, final examinations, quizzes, assignments, laboratory work, project presentations, and practical assessments. Depending on the nature of the course, diverse and complementary assessment tools may be employed.
In calculating the final grade for each course, the weightings specified in the Bologna Information Package of the relevant course are applied. It is essential that students obtain at least 45 points in the final examination of each course.
In order to be eligible to take the final examination, students are required to attend at least 70% of theoretical courses and at least 80% of practical courses.
A letter grading system is applied in the program. Grades AA, BA, BB, CB, and CC are considered successful, while DC and DD are regarded as conditionally successful. In order for a student to be deemed successful in a course with a DC or DD grade, the cumulative grade point average must be at least 2.00.
The results of assessment and evaluation are aligned with program outcomes, and based on the data obtained, course content, teaching methods, and assessment tools are regularly reviewed and updated.
Last updated: 26 October 2026