Course Contents


TRM 105 ​Principles of Tourism
This course is designed to provide each student a basic understanding of tourism including tourism organizations, related business and service industry, tourist behavior, tourism planning, tourism research, and marketing.
TRM 103 Economics I​
This course provides students with the fundamental framework used in macroeconomics. The course will cover subjects such as; demand, supply, and equilibrium, consumer and producer behavior, elasticity’s, production and cost, market structures.

TRM 101 Business and Management I​
This course in an introduction to the main concepts in the field of management with aim to provide an understanding of business management.  The course is organized in accordance to management functions and is enriched by case studies. 

TRM 102 Business and Management II​
This course is the second part of Business and Management in which function of management analysis will be continued. 

TRM 106 Tourism Geography​
Geography and the importance of place; world regions: physical, political, economic and cultural characteristics; the development of international tourism; geographical patterns of tourism and the tourism characteristics of selected world regions. After successful completion of this course, students should be able to, know an overview of the basic concepts of geography in relation to travel and the tourism industry. And think critically about contemporary issues of spatial location. 

TRM 104 Economics II​
This course provides students with the fundamental framework used in microeconomics. Game theory, Decision making in uncertain environments, monetary and fiscal policies and their impact on in economic growth and inflation will be covered throughout the course. 

TRM 235 Project Management in Tourism ​
This course examines the theories and best practices for organizing and completing projects on time, on budget, and to specifications. Students learn to apply knowledge and skills to effectively initiate, plan, execute, and complete projects within the Tourism Industry.

TRM 231 Marketing for Service Industry​
The aim of this course is to examine the role and potential contribution of marketing activities within organizations, to introduce primary methodologies in marketing research and to introduce key elements in the study of buyer behavior. On completion of this course, students will be able to identify and analyze key problems and the main decision areas dealt with by marketing managers, to understand the potential contribution of marketing research in decision-making and appreciate the main methodologies and to be familiar with elements of the analysis of buyer behavior and market segmentation.

TRM 213 Tourism and Leisure Management​
Introduction to fundamentals of recreation and leisure. Modern, post-industrial society and importance of leisure. Private and public recreation. Programming recreational activities. Leadership in Recreation. 

TRM 242 Tourism and the Social Sciences
The series of structural shifts that have taken place in society during the post WW1 period, has given rise to a plurality of social phenomena, amongst which tourism is one of the most illustrative. Students of this course will have the opportunity to explore how the social sciences examine the phenomenon of tourism under the light of changes such as the expansion of paid vacation, the development of technology and the means of transportation, and the growing significance of information. The ways in which social thought traces the roots of tourism in social transformations, and the scrutiny of tourism by various, and often competing, paradigms (functionalism, Marxism, social interactionism, structuralist and post-structuralist narratives) will be investigated. Diversity within tourism will be analysed, and students will be invited to examine the concepts of leisure-time, social stratification and mobility, socialisation and social roles, ideology, as they form a part of the study of tourism as a social phenomenon.

TRM 236 Consumer Behavior in Tourism ​
Factors affecting purchase-related consumer decisions. Personal and external factors that have an impact on the consumer decision-making process, attitude formation and attitude change, communication, adoption of innovations and brand loyalty. Various views on the individual in the marketplace, and models of consumer decision making with a heavy emphasis on services. Application of consumer behavior in strategic planning of profit and nonprofit organizations and issues related to consumer trends, global markets, consumer protection and ethics in consumer behavior. 

TRM 351 Customer Relations Management​
Customer relationship concept and characteristics, customer services, forms of customer relations, advanced relations, creating added value, sales and marketing, customer service quality system, customer acquisition and retention, managing and measuring customer relations.

TRM 325 Business Law​
The course aims to provide a general understanding of the concept of law. The content of the course is as follows: the basic concept of law, theories of legal interpretation, sources of Turkish Law and comparative law-making processes. On completion of this course, students will have gained the ability to use analytical skills in legal research and problem solving.

TRM 311Accounting
The aim of the course is to enable students to appreciate the role of accounting in the business environment; to develop the skills required to record business transactions and to apply accounting concepts in the preparation of financial statements. Upon successful completion of this course, students should be able to demonstrate an understanding of the purpose of accounting, the application of concepts and conventions, mastery of the procedures for recording business events and compiling a financial database and preparation of financial statements for managerial decisions.

TRM 312 Cost Accounting (preq TRM 311)​
The aim of the course is to equip students with skills and knowledge to: Identify and calculate different types of costs (direct, indirect, variable, and fixed costs) and distinguish between job-costing, process-costing, and joint-costing systems.

TRM 324 Tourism Economics​
In this course students will be acquainted with the application of economic thought on the field of tourism, both on the micro and macro levels, and the tourism market will be conceptualized in terms of the basic principles of economics. Tourism demand will be examined, and associated issues concerning its modelling, measurement, and forecasting will be discussed. Some central concepts in tourism economics, such as leakages of expenditure and the multiplier effect, will be presented and analysed, and the identification and measurement of the economic impacts of tourism on the local, regional, national, and global levels will be introduced in some detail.

TRM 315 Regulations and Rules in Tourism​
This course examines the regulation of domestic and international tourism and analyses key current issues arising in the subject area. It aims to provide students with the understanding and insights required to provide specialized legal and policy advice to the many stakeholders in tourism including governments, investors, developers, operators, marketers, special interest groups, local communities and tourists themselves.

TRM 425 International Tourism Operations
This course provides an overview of the international organizations and the effects of the foreign environment on international business. The course will focus on cultural differences; theories of international trade and economic development; international finance; marketing internationally and practical applications of starting and maintaining international business relationships.

TRM 423 Tourism Destination Development
Identification, interpretation, and commercialization of various resources as tourism products to create destinations of travel. The blending of foundations of tourism, research methods, travel geography and business concepts to form travel destinations.


TRM 434 Sustainability in Tourism ​
This course introduces the concepts and principles associated with sustainable tourism development, emphasizing on their implications for management and planning purposes. Concepts of sustainability that affect the tourism industry; the range of tourism developments designed to maintain environmental, social and economic well being of natural, built, and cultural resources; the inherent stability of natural ecosystems in order that certain parallels may be drawn and guiding principles applied to the management of tourism based projects.

TRM 432 Strategic Management​
This course introduces theoretical concepts and frameworks useful for analyzing the external and internal environment of the firm, and guiding the formulation and execution of different types of strategies. Strategic issues are examined from the perspective of a chief executive or general manager, focusing on how he / she can formulate effective strategies and develop the necessary resources and capabilities to achieve sustainable competitive advantage in a global and volatile competitive environment. Various components of strategic management, such as tools of strategy analysis, sources of competitive advantage, strategies in different industry contents and the fundamentals of corporate strategy are to be discussed throughout the course. 
ENG 203 English III
ENG 204 English IV
ENG 205 English V
ENG 206 English VI
ELG 201 German I
ELG 202 German II
ELG 202 German III
ELG 203  German IV
RUS 201 Russian I
RUS 202 Russian II

TRMxxx  Ancient Cities and Tourism

Introduction of cultural tourism products based on historical resources. Creation of theme projects as tourism products within a historical setting, visual presentation of various theme parks. The study of history and archeology of Istanbul by slide presentations and sightseeing. 

TRMxxx  Anatolian Mythologies 
Purpose of the course: Students to have fund of knowledge about chronology of Anatolian Civilizations and cultural heritage (eg. artifacts, monuments, sites) of Turkey 

TRMxxx  History of Civilization 
A global survey and study of the histories of major geographical regions and populations between humans’ prehistory beginnings and their civilizational, societal and cultural developments. Additionally, the course provides and promotes student learning outcomes that include content literacy about the human historical experience and the improvement of reading comprehension, critical, and analytical thinking as well as effective written and oral communication. 

TRMxxx Travel, Art, and Literature
Travel has fascinated artists throughout the ages and the world. From Homer to Kerouaq (and beyond..), artistic imagination has been captured by the inexhaustible metaphoric gravity of travelling, and creation has flourished upon the transgression of real and imaginary landscapes, in every auratic and mundane form, from Ithaca to Ithaca, in a search for an ever eluding object (to paraphrase Seneca). This course will be an invitation to the involvement with the dialectics of desire and the pleasure of absence in travel through the delving into and the engagement with various texts of different forms of art, and to gain from the insights of authors, poets, painters, musicians, film makers, in their study of what it is to travel, and what it signifies for the 'travelling-subject'.

TRMxxx Tourism, Subjectivity, and Gender
The effects of social change and gender politics on tourism industry; inequality and tourism politics. 

GAS 405 Human Resources Management in Food Services
No Prerequisite
Credit: (3 + 0) 3
Students will learn how individuals and their qualifications as human resources provide assistance to corporations. They understand the importance of developing personnel policies to enhance the efficiency of work. Students will study the contemporary topics such as recruitment, selection, hiring, orientation, performance appraisal and enhancement, motivating and training, reward and punishment systems as well as traditional topics of keeping all employee-related legal records (hiring/retirement/termination /promotion).
GAS 309 Sectorial Event Planning and Communication
No Prerequisite
Credit: (3 + 0) 3
The course covers the subjects of food and beverage events, food festivals, inside/outside catering organizations, culinary competitions, national and international representation of various cuisines.  Students learn the new trends and consumer needs for culinary events. The students are informed about contracting, management, direction, presentation, service and evaluation of a special organization.
GAS 311 Information Technologies and Food & Beverages
No Prerequisite
Credit: (3 + 0) 3
Momentum gained to food and beverage sector by IT (Information Technology) solutions will be the main topic of this course. In particular, how IT has increased profitability in issues of production, marketing, management and consumption and advantages of cooperation will be examined.
GAS 308 - Food and Beverages Marketing 
No Prerequisite
Credit: (3 + 0) 3
Students, who follow the course, will learn marketing processes, management in food and beverage industry and will examine implementation of marketing concepts and methods according to necessities of food and beverage industry and case studies.
GAS 408 New Trends in Food and Beverage World
No Prerequisite
Credit: (3 + 0) 3
Different approaches and new trends in food and beverage industry along with rapid changes in the world and effect of different cuisines on culinary arts are examined in this course. Theoretical and practical information about factors affecting this area and traditional practices and new experiments will be taught.


TRMxxx Tourism Industry Software’s and Applications
In today's world, data are one of the most important and critical types of organizational assets. Database management is central to the information technology strategies and information resource management efforts within an organization. This course provides the student with up-to-date knowledge and skills of analysis, design, and implementation of databases by covering theoretical and practical aspects of database concepts, technologies, and systems. 

TRMxxx Cruiseline and Marina Operations
Overview of the cruise industry, relationship to other segments of the tourism industry; International regulations. Travel Ship Categories, Accommodation and Deck Plans, Cruise Facilities, Food, Events, harbors visited, coastal trips, Cruise Costs and discounts, Factors Influencing Travel cruise costs, Popular Cruise Routes, Cruise Travel Marketing. Definitions and concepts of Marina tourism. Marina design (infrastructure, superstructure, and equipment). Marina location selection, Turkish marinas, Marina operations and management, financial evaluation of the marina (investment cost, revenue, and expenditure), types of yachts, yacht building industry, yacht business and management, financial assessment of yachts. 

TRMxxx Airport Management
An overview the history, advancement and operation of modern airports. This course examines major components of an airline's operations, the relationship between various airlines, and how operational issues affect the airlines and passengers. Participants discuss topics in computerized reservations systems, yield management, traffic flow policies, flight systems and personnel. Also, this course examines passenger and cargo operations, ground operations and safety practices.

TRMxxx International Cuisines 
Basic food and beverage preparation and production techniques used in professional operations. Characteristics of various well-known international cuisines. The terminology of food production, professional kitchen equipment; new technologies for food production. 

TRMxxx Airline Management 
This course reviews the operation and management of a commercial airline company. Students explore issues such as aircraft selection, market analysis, pricing, human resources, financing and advertising. Other topics explored are routes, passenger trends, overbooking, pricing methodologies and safety requirements.

TRMxxx Investment and Finance
The aim of this course is to explore and understand the nature of financial markets, instruments, and institutions and to evaluate the operations of financial institutions, mechanisms of financial markets and the nature of various financial instruments. Upon the successful completion of this course, students will have an understanding of the financial environment and financial markets and instruments to determine how, where and when to raise financial capital to fuel economic projects. They will be able to develop systematic, analytical decision-making skills to choose among alternative projects and investments and be able to interpret and utilize the firm's financial statements to monitor, measure and enhance the firm's performance.

TRMxxx Current Issues in Tourism 1
Current problem areas in the tourism industry and solution proposals, structural problems, A wide range of topics on different types of travel and related travel organization systems such as adventure travel, special interest travel, airport services, domestic tourism, student and youth travel as well as corporate travel market; Congress organizations; yacht tourism; cruise market and operation; group travel procedures by submission of topics by specialists of the respected fields. 

TRMxxx Current Issues in Tourism 2
As a continuous course of Current Issues in Tourism I; International tourism system and related issues: Economic issues, cultural issues, environmental issues, area development, income distribution. The regional development impact of tourism, tourism training related issues, tourism working conditions related issues, future of tourism and potential problem areas will be discussed. 

TRMxxx Competitiveness in the Tourism Industry
For the firm to continue to create value for its owners over the long run, it must develop a sustainable competitive advantage. In this course, students evaluate how to defend businesses against competitive challenges and environmental change while maintaining high ethical standards. Students focus on game theory, sustainability, and temporal tradeoffs to understand the effects of managerial choices on competitors, internal stakeholders, society and the future performance of the firm.

TRMxxx Conventions and Special Events in Tourism 
Conventions and conferences planning is a type of tourism in which planners bring large groups together for a particular purpose or function. The industry is trending towards the term "event planners" to describe the vast scope of opportunities within the meeting and event profession. It's all about learning how to plan and create exceptional experiences for both the clients and participants attending events and meetings. From negotiating with vendors to designing the perfect marketing plan, students will gain the skills to run the show. Students will learn an event planning, conference and conventional planning, meeting planning, wedding planning, program planning for incentive travel, trade show planning, corporate marketing events planning, cultural event planning, festivals planning, special events planning or sports events planning.

TRMxxx Brand Management in Tourism Industry 
The aim of the course is to equip students with theoretical and practical knowledge necessary for a successful and efficient management of brands in tourism management. The course builds on existing communications and consumer behavior models in order to explore many of the issues facing a modern day brand manager. This course will emphasize that brand names, and their brand equity, are some of the most valuable assets any firm has. It describes how, as products, pricing and distribution increasingly become commodities, the new competitive arena is brand value derived from creating long-term profitable brand relationships. As a strong brand is one of the most effective tools to hedge against market risk and distance a product or service from its competitors, students will learn how to manage brands within the context of other brands, as well as over multiple categories, over time, and across multiple market segments.

TRMxxx Social Aspects in Tourism 
The effects of social change and gender politics on tourism industry; inequality and tourism politics. The effects of global media on tourism industry. 

TRMxxx National and International Institutions 
National and international sources of tourism law, its relationship with other branches of law, social relations and law, different legal systems (common law - equity and European law), branches of law (public law - private law), application of law and interpretation; rights (acquisition of rights and bona fides; exercise of rights and good faith), capacity, mentally disordered persons and minors, incentives about tourism investments, the basic concepts of labor law, union organizations and union membership, general information about the social security law. 

TRMxxx Hospitality Operations Management
This course focuses on tourism industries’ key business practices such as tourism and hospitality marketing, event planning, human resources, e-business, revenue management, food and beverage management, strategic business planning, globalization and sustainability, and the industry’s evolving issues and challenges, marketing strategies and develop the customer service skills that the sector needs. The course covers various areas of the tourism industry, from human resources to strategic business planning.

TRMxxx Service Management
The course takes an operations point of view to look at companies and industries in the service sector. The course will be primarily case based and will include cases from industries and sectors such as fast food, retailing, government, health care, financial services, internet services, humanitarian services, entertainment, hospitality. Cases will be supplemented with lectures and readings, with some guest lectures as well.

TRMxxx Research Methods in Tourism
This course introduces students to the basic principles of research methods in Tourism. The focus of the course is on students learning how to do research in the field of Tourism, with an emphasis on student-centered activities and problem solving. This course provides the students to learn about different key concepts as the scientific method; data types and ways of measurement; confounding variables; experimental and non-experimental design; questionnaire construction; developing and testing hypotheses; descriptive statistics and describing data graphically; and the ethics of research.

TRMxxx Accommodation Industry
Introduction to the accommodation industry and its structure; review of various areas of management and hotel operations. Sales; reservations; front office; housekeeping; accounting; food and beverage; guest services; introduction to yield management systems; key performance indices and performance evaluation in hotels.

TRMxxx Diversity Management 
Place and importance of diversity management in management systems. Managerial competencies needed for diversity management. Impact of diversity management on corporate performance.

TRMxxx E-Marketing
This course introduces electronic commerce distribution channels, web-based marketing and promotion, and online marketing strategies for customer acquisition and retention. This course includes business models used for Internet marketing, and techniques and methods for online market research and Internet marketing strategies based on the marketing mix. Course objectives are analyzing the environment, terminology, and future potential of Internet marketing, evaluating the ethical and legal aspects of Internet marketing, examining Internet marketing strategies for customer acquisition and retention, applying Internet marketing strategies focused on the marketing mix, evaluating web-based marketing and promotion approaches

TRMxxx Environment Management in Tourism
This course focuses on exploring the subjects with an inter-disciplinary approach to analyzing the relationship between tourism and environment based on the social and natural sciences. This course provides the students to develop a deep appreciation of our relationship with the environment, which has become one of central concern to the well being of future generations.

TRMxxx Conference and Convention Planning and Management
This course seeks to introduce students to a more specialized area of study focusing on meetings, conventions and exhibition planning. In-depth analysis of convention and exhibition planning will provide students an understanding of managerial strategies whilst embracing a functional and operational context, which is transferable to every sector of the hospitality industry. This course has been designed to provide students with contemporary knowledge and understanding of concepts, management, challenges, and trends associated with the industry. This course provides a comprehensive approach to managing and planning large meetings, events, conferences, and conventions management with more than 500 people attendees.

TRMxxx Sales Management in Tourism and Hospitality
This course introduces the students about various aspects of sales management in tourism businesses, especially including the sales function in hospitality, the relationship between sales and marketing in different part of tourism sector, and the role of strategic planning in sales management. This course provides knowledge of management associated with the ability to approach the practical demands that graduates would encounter in a tourism industry. 

TRMxxx Place Marketing
The objective of this course is to introduce students to some of the fundamental concepts and theories used in the area of services and tourism research and to demonstrate their relevance to the practice of marketing. The course will intersect with several other areas related to services marketing and management such as consumption studies, retailing, place marketing and branding the idea of creative places. 

TRMxxx Digital Marketing
This course is designed to introduce students to the world of multi-channel marketing. This program provides students with the advanced technical skills and marketing savvy they need to identify, engage, and develop successful relationships with customers in today’s digital environment. Program objectives are to raise students who will be able to explain core concepts of multi-channel marketing and digital marketing strategies, design a Customer Relationship Management and Information-Based Marketing strategy, demonstrate ability to work with current digital marketing tools, both quantitative and qualitative, present the return on investment of digital marketing efforts in a justifiable format, construct a digital marketing strategy to achieve organizational goal.

TRMxxx Tourism Advertising
This course provides students with the indispensable knowledge of the communication tools that can be used in the management of tourism businesses, exploring the advertising sub-variable and addressing issues related to media and formats, planning and advertising budgets and control.

TRMxxx Financial Management in Tourism
This course focuses on increment the students with the knowledge that is needed for financial decision making in the tourism industry and for efficient financial management of tourism businesses. This course introduces students to the financial accounting aspect of finance, including an introduction to basic finance and economic concepts and analyzing financial statements in tourism business. These topics involve management accounting aspects of finance including forecasting and budgeting; analysis of profit, profitability, and cost structure and working capital management. Case studies and discussions will apply concepts specifically to businesses within the travel and tourism industry.

TRMxxx The Anthropology of Travel and Tourism
This course analyzes tourism as a cultural phenomenon with ritualized behaviors and complex meanings for both host and guest societies. It explores issues of cultural and artistic authenticity, identity production and marketing, and commodification of both the tourist and the toured. Particular emphasis is placed on the cultural politics of tourism on local, regional, national and transnational scales, with case studies ranging from Fourth to First World venues.

TRMxxx Leisure Studies
Introduction to fundamentals of recreation and leisure. Modern, post-industrial society and importance of leisure. Private and public recreation. Programming recreational activities. Leadership in recreation. 

TRMxxx Tourism Psychology
This course is designed to examine tourist psychology at individual level and to understand tourist behavior before and after the travel experience and to provide an overview of consumer behavior and psychology in tourism industry. The course examines the factors influencing behavior; knowledge and involvement, attention and comprehension, attitudes and intentions; decision‐making behavior; classical and operant learning; cultural influences, reference groups. 

TRMxxx Service Quality Management
Definition and philosophy of quality; analysis and measurement tools of quality management; quality costs; quality management in the hospitality industry; planning and organization as to time management in the hospitality industry. 

TRMxxx Environmental Issues and Tourism 
Fundamental principles of air, water, soil and noise pollution and effects of environmental pollution on public health. Interrelations between environmental pollution on coastal and urban areas and on tourism. Case studies from different touristic areas of Turkey and abroad will be analyzed throughout the course.

TRMxxx Travel Agencies and Tour Operators
Travel agencies and tour operators, how to establish, manage and market travel services; legal structures, management functions and office procedures are covered in the course.

TRMxxx Tourism Safety and Security Management 
Safety and security measures and its operational procedures in air travel, cruise ships, hotels. Safety hazards, fire safety, food-borne illnesses and infection and infection diseases, medical emergencies and terrorism and the necessary insurance selection policies as to the above hazards.

TRMxxx Public Relations in Tourism 
The importance of public relations in the tourism sector, application fields of public relations, process of public relations, research and planning of PR, application and evaluation process of PR, PR tools, sponsorship, corporate reputation, promotional films about tourism, PR and creativity, PR and corporate social responsibility. 

TRMxxx Strategic Management
This course introduces theoretical concepts and frameworks useful for analyzing the external and internal environment of the firm, and guiding the formulation and execution of different types of strategies. Strategic issues are examined from the perspective of a chief executive or general manager, focusing on how he / she can formulate effective strategies and develop the necessary resources and capabilities to achieve sustainable competitive advantage in a global and volatile competitive environment. Various components of strategic management, such as tools of strategy analysis, sources of competitive advantage, strategies in different industry contents and the fundamentals of corporate strategy are to be discussed throughout the course.

TRMxxx Front Office and Automation
This course provides the students with professional skills such as the management functions, budgeting for operations and evaluating the front office operations to operate at the front office in various types of hospitality operations.  This course involves procedures of front office operations and accounting, customer service and effective communication; also how the front office influences with all the departments of the hotel; housekeeping, food and beverage, maintenance, security, marketing and sales and human resources.

TRMxxx Human Resources Management
This course introduces the functions of human resource management within organization. Topics that will be dealt with in detail through out the course are; human resource planning, job analysis, job descriptions, job specifications, job design, recruitment, selection, orientation of new employees, training and development, performance appraisal, wage and salary management, job evaluation, discipline.  Upon completion of this course, students should be able to anticipate and resolve human resource concerns. 

GAS 411 Oenology
No prerequisite
Credit (3 + 0) 3
A comprehensive study of wines, major wine producing regions on the world, focusing on classic Old World Wines and New World interpretations, grape types, geographical and climate conditions for growing different species, Turkish wines are taught. Wine tasting techniques for students to identify regional and varietal organoleptic differences in wines are mentioned. The historical development of wine production, types of grapes, forthcoming wines in the world are taught and the accompaniment of food and wine as well as the determination of the price of wine is also considered.
GAS 417 Gastronomy in Media and Press
No Prerequisite
Credit: (3 + 0) 3
Students will examine the world of food and beverages from a different perspective such as media and press and research the opportunities in the printed and/or electronic press and media, which have taken on important duty in the recognition of the sector. The representatives from magazines, newspapers, TV programs, bloggers and bookstores discuss the relationship between gastronomy and media.
GAS 310 Food Ethics and Consumer Choice 
No Prerequisite
Credit: (3 + 0) 3
The purpose of this subject is to challenge students considering a broader ethical dimension to their role as professionals in the hospitality sector. It provides a range of perspectives on ethical consumption and production, from vegetarianism to bio-dynamics, environmentalism and sustainability. The aim is to underline the importance of the relationship between food, ethics and consumer choice and to strengthen the reflective approach that supports ethical choices involving food. Specifications of different cuisines and consumer choices depending on cultures (geography, religion, traditions etc.) are mentioned within the food ethics perspective during the course.
GAS 418 Culinary Seminars and Exhibitions 
No Prerequisite
Credit: (3 + 0) 3
Students learn the success stories of the major restaurant and hospitality managers. The managers participating the lecture as a visiting leader share their experiences. Students perform individual and/or team work proving their practical abilities and knowledge showing their culinary arts talents. The course presents an interactive networking opportunity.

GAS 312 Ecology and Food Production
No Prerequisite
Credit: (3 + 0) 3
Students learn how to provide raw material for food needed by the increasing populations of the world. The importance of traditional and organic food production methods in accordance to ecology are highlighted. The students gain a point of view on generating a solution through a sustainable plan without damaging the world and food supply facilities and eliminating imbalances and conflicts among the societies while achieving this. The course presents a way of ecological thinking through all steps of food from agricultural production to food waste.
GAS 413 Molecular Gastronomy
No Prerequisite
Credit: (3 + 0) 3
In this course, students will discover the relation between foods and chemistry. They will understand the reason of the chemical and structural changes that the food undergoes during the preparation and cooking phases just as it is in the caramelization of the food or in the stages of bread making etc. The course will take place in a laboratory environment.
GAS 410 Food and Beverages Economy
No Prerequisite
Credit: (3 + 0) 3
The course includes the basic elements of economic dimensions of food and beverages sector. Supply demand balances and the risk factors by considering the traditional habits and the changes in the demands are examined.
GAS 412 Special Topics 
No Prerequisite
Credit: (3 + 0) 3
The scope of the course is organized by the responsible instructor in compliance with the program. In addition to current topics, intriguing topics will also be discussed.
GAS 415 Gastronomy Seminars
No Prerequisite
Credit: (3 + 0) 3
In this course, students will be informed about topics such as management policies in food and beverage industry, leadership, competition, teamwork, sense of belonging. Students will look at the issues of stress management, effective time and power usages, effective communication skills, policy issues in order to gain necessary skills to become a new leader to the new generation in the changing world. In addition to this topics, relationship between corporation culture and leader, ethical issues and future issues will also be examined. Successful people in this area will participate as a guest lecturers at predetermined weeks.
GAS 409 Food Policies, Culture and Social Mobility
No Prerequisite
Credit: (3 + 0) 3
In order to use sources effectively due to rapidly growing world population, how food policies should be at any scale or what kinds of regulations could be needed will be learned by considering relationship among education, income level and public consciousness. Also, impacts of food policies on societies will be discussed.
GAS 414 World of Chocolate 
No Prerequisite
Credit: (2 + 2) 3
Discovering, evolution, geographical spread and usage possibilities in kitchen of chocolate will form the content of this course. Different products of chocolate used in world will be investigated and production and tasting of these products will be practically carried out in bakery kitchen, basic and advanced techniques and information will be taught.
GAS 416 Food Styling and Photography
No Prerequisite
Credit: (2 + 2) 3
The content of this course will consist of technical information to provide expertise in the field of visual and written social media and in the field where artistic practices take place in, and examples from that work area. Students will learn information about marketing in food and beverage industry and communication in particular, texture, balance, color, movement and basic design concepts such as integrity and design of serving plate.
GAS 407 Foods for Special Groups
No Prerequisite
Credit: (2 + 2) 3
Students will learn necessary information about people such as pregnant women, infants, athletes, navy workers, miners, soldiers, needed low-caloric diets and about people having special eating habits. So they will be able to create solutions for them.
GAS 406 International Food Legislation 
No Prerequisite
Credit: (3 + 0) 3
Information about recommendation of EFSA (European Food Safety Authority), FDA (Food and Drug Administration), FAO (Food and Agriculture Organization of the United States), regulation, codex published by official foundations, food operation systems will be taught. In addition, genetic modification, food import, food additives, food safety and legal obligations constitute of the content of the course.