GALATA UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
Istanbul Galata University
Degree Programs
Gastronomy and Culinary Arts
General Information For Students
Diploma SupplementErasmus Policy StatementNational Qualifications
Gastronomy and Culinary Arts
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Structure Diagram with Credits

1. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
ATA101 History of Turkish Revolution and Ataturk's Principles I TR 2 0 2 2
GMS111 Hospitality Industry and Introduction to Gastronomy TR 2 0 2 6
GMS115 Food and Beverage History and Culture TR 3 0 3 7
GMS117 Nutrition Principles and Menu Planning TR 2 0 2 7
ING103 English I EN 2 0 2 2
KPL100 Career planning TR 1 0 1 2
TRK101 Turkish I TR 2 0 2 2
UNI113 İnformation and Communication Technologies TR 1 0 1 2
total 15 30
2. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
ATA102 Ataturk's Principles and History of Turkish Revolution II TR 2 0 2 2
GMS106 Food Chemistry TR 2 0 2 5
GMS108 Hygiene and Sanitation TR 2 0 2 5
GMS114 Food and Beverage Management and Management TR 2 0 2 5
GMS120 Basic Kitchen Techniques TR 1 2 2 6
GMS122 Tourism and Gastronomy Routes TR 2 0 2 3
ING104 English II EN 2 0 2 2
TRK102 Turkish language II TR 2 0 2 2
total 16 30
3. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS209 Food Legislation TR 1 0 1 2
GMS211 Purchasing and Stock Management TR 2 0 2 3
GMS215 Matching and Matching in Food and Beverage TR 2 0 2 3
GMS217 Dessert Production Applications TR 0 2 1 4
GMS219 Bread Production and Pastry Techniques TR 4 0 2 4
GMS221 Modeling Techniques in Gastronomy TR 1 2 2 4
GMS223 Turkish Culinary Culture and Local Cuisines TR 1 2 2 6
ING203 English III TR 3 0 3 4
total 15 30
4. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS212 Cost Control in Kitchen Services TR 2 0 2 3
GMS214 Food Technology TR 2 0 2 3
GMS216 Competition and Strategy in the Food and Beverage Industry TR 2 0 2 3
GMS218 Ottoman Culinary Culture and Practices TR 1 2 2 6
GMS220 Snacks and Hors d'oeuvre Production TR 1 2 2 6
GMS222 Food Processing and Storage Techniques TR 3 0 3 5
ING204 English IV TR 3 0 3 4
total 16 30
5. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS313 Sustainability in Gastronomy TR 2 0 2 3
GMS315 French Culinary Culture and Practices TR 2 2 2 5
GMS317 Italian Culinary Culture and Practices TR 1 2 2 5
GMS319 Product Development and Sensory Analysis TR 2 0 2 5
ING303 Professional English I TR 3 0 3 4
Bölüm Seçmeli 2 4
Üniversite Seçmeli 2 4
total 15 30
6. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS306 Marketing in the Food and Beverage Industry TR 2 0 2 4
GMS320 Turkish Street Food TR 1 2 2 3
GMS322 Spanish Culinary Culture and Practices TR 1 2 2 5
GMS324 Creativity and Black Box Applications in the Kitchen TR 1 2 2 6
ING302 Professional English II EN 3 0 3 4
Bölüm Seçmeli 2 4
Üniversite Seçmeli 2 4
total 15 30
7. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS417 Seafood Applications TR 1 2 2 3
GMS419 Food and Beverage Service and Banquet Organization TR 3 0 3 5
GMS421 The Far East Culinary Culture and Practices TR 1 2 2 6
ING403 English for Business: Speaking and Comprehension Skills TR 2 2 3 5
SSBF002 Research Methods and Techniques TR 2 0 2 3
Bölüm Seçmeli 2 4
Üniversite Seçmeli 2 4
total 16 30
8. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS414 Professional Practices on the Job TR 5 15 15 20
GMS416 Graduation project TR 2 0 2 10
total 17 30