Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
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 |