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 3 0 3 6
GMS113 Basic Principles of Nutrition TR 3 0 3 7
GMS115 Food and Beverage History and Culture TR 3 0 3 7
ING101 English I EN 3 0 3 3
KPL100 Career planning TR 1 0 1 2
TRK101 Turkish I TR 2 0 2 2
UNI107 Information and Communication Technologies TR 1 0 1 1
total 18 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 3 0 3 5
GMS108 Hygiene and Sanitation TR 2 0 2 5
GMS114 Food and Beverage Management and Management TR 3 0 3 5
GMS116 Tourism and Gastronomy Routes TR 2 0 2 2
GMS118 Occupational Safety and First Aid Information in the Kitchen TR 1 2 2 6
ING102 English II EN 3 0 3 3
TRK102 Turkish language II TR 2 0 2 2
total 19 30
3. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS201 Coffee Culture and Barista Practices TR 1 1 2 4
GMS203 Introduction to Kitchen Applications TR 0 4 2 6
GMS205 Introduction to Pastry Applications TR 0 2 1 4
GMS207 Introduction to Bread Production Applications TR 0 2 1 4
GMS209 Food Legislation TR 2 0 2 2
GMS211 Purchasing and Stock Management TR 3 0 3 3
GMS213 Sugar Dough Applications TR 1 2 2 4
GMS215 Matching and Matching in Food and Beverage TR 2 0 2 3
total 15 30
4. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS202 Beverage Culture and Production TR 1 1 2 5
GMS204 Turkish Cuisine Applications TR 0 4 2 6
GMS206 Advanced Modeling in Pastry TR 0 4 2 5
GMS208 Advanced Bread Production Applications TR 0 4 2 5
GMS212 Cost Control in Kitchen Services TR 3 0 3 3
GMS214 Food Technology TR 3 0 3 3
GMS216 Competition and Strategy in the Food and Beverage Industry TR 2 0 2 3
total 16 30
5. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS301 French Cuisine Applications TR 0 4 2 5
GMS303 Italian Cuisine Applications TR 0 4 2 5
GMS305 Advanced Pastry and Dessert Production Applications TR 0 4 2 5
GMS313 Sustainability in Gastronomy TR 2 0 2 3
UNI301 Labor and Social Security Law TR 3 0 3 4
Bölüm Seçmeli 4
Bölüm Seçmeli 4
total 11 30
6. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS302 Spanish Cuisine Applications TR 0 4 2 5
GMS304 South American Cuisine Applications TR 0 4 2 6
GMS306 Marketing in the Food and Beverage Industry TR 2 0 2 4
GMS308 International Food Geography TR 3 0 3 4
GMS318 Turkish Street Food TR 0 4 2 3
Bölüm Seçmeli 4
Bölüm Seçmeli 4
total 11 30
7. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS401 Banquet Organizations TR 3 0 3 5
GMS403 Far Eastern Cuisine Applications TR 0 4 2 6
GMS405 Cheese Culture and Production TR 2 0 2 5
GMS415 Molecular Gastronomy Applications TR 0 2 1 3
UNI401 Advanced Research Methods and Techniques TR 2 0 2 3
Bölüm Seçmeli 4
Bölüm Seçmeli 4
total 10 30
8. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
Bölüm Seçmeli 30
total 0 30