Logo

Curriculum

 
CURRICULUM
 
1.Year-Fall Semester

Course Code Course Name Prereq. Lec. Lab. Credit ECTS
GAS 103 Food Science 1   3 0 3 5
GAS 105 Food Hygiene   3 0 3 5
GAS 107 Introduction to Gastronomy and Culinary Arts   3 0 3 5
ENG 101 English 1   4 0 4 5
GAS 109 Culinary Calculations   3 0 3 3
TKL 101 Turkish Language 1   2 0 2 2
GE 101 University Culture   2 0 2 2
GE 103 Computer   2 2 3 3
  Total   22 2 23 30
 
 

1.Year-Spring Semester
Course Code Course Name Prereq. Lec. Lab.  
Credit
ECTS
GAS 104 Food Science 2   3 0 3 6
GAS 108 Nutrition Science   3 0 3 6
GAS 114 Basic Kitchen Techniques   2 2 3 6
ENG 102 English 2   4 0 4 5
STAT 102 Statistics   2 0 2 3
TKL 102 Turkish Language 2   2 0 2 2
GE 102 City Culture   2 0 2 2
  Total   18 2 19 30
 
 
 
2. Year-Fall Semester
Course Code Course Name Prereq. Lec. Lab. Credit ECTS
GAS 201 Fermented Food Products   3 0 3 6
GAS 203 Culinary Techniques-1   2 4 4 7
TRM 231 Marketing for Service Industry   3 0 3 6
HIST 201 History of Turkey 1   2 0 2 2
GE 201 Social Responsibility and Ethics    2 0 2 3
ELEC* Elective   2 2 3 3
ELEC* Elective   3 0 3 3
  Total   17 6 20 30
 
 
 
2. Year-Spring Semester
Course Code Course Name Prereq. Lec. Lab. Credit ECTS
GAS 200 Practice   0 0 0 5
GAS 204 Culinary Techniques-2 GAS 203 2 4 4 7
GAS 206 Food and Beverage Management   3 0 3 6
GAS 208 History of Gastronomy   2 0 2 4
HIST 202 History of Turkey 2   2 0 2 2
ELEC* Elective   2 2 3 3
ELEC* Elective   3 0 3 3
  Total   14 6 17 30
 
 
 
 
3. Year-Fall Semester
Course Code Course Name Prereq. Lec. Lab. Credit ECTS
GAS 301 Turkish Cuisine - 1   2 2 3 5
GAS 303 Beverages   3 0 3 5
GAS 305 Menu Planning   2 2 3 5
GAS 307 Culinary Operations   3 0 3 6
TRM 311 Accounting   3 0 3 6
ELEC* Elective   3 0 3 3
  Total   16 4 18 30
               
 
 
 
 
3. Year-Spring Semester
Course Code Course Name Prereq. Lec. Lab. Credit ECTS
GAS 302 Turkish Cuisine - 2   2 2 3 5
GAS 304 Sensory Analysis and Laboratory Techniques   2 2 3 5
GAS 306 World Cuisine   2 2 3 6
TRM 312 Cost Accounting TRM 311 3 0 3 6
ELEC* Elective   3 0 3 3
GAS 300 Practice   0 0 0 5
  Total   12 6 15 30
 
 
 
 
4. Year-Fall Semester
Course Code Course Name Prereq. Lec. Lab. Credit ECTS
GAS 401 Industrial Kitchen and Restaurant Design   3 0 3 6
GAS 403 Bakery Products Manufacturing   2 4 4 6
GE 401 Systems Thinking   2 0 2 3
ELEC** Elective   3 0 3 3
ELEC Elective   3 0 3 6
ELEC Elective   3 0 3 6
  Total   16 4 18 30
 
 
 
4. Year-Spring Semester
Course Code Course Name Prereq. Lec. Lab. Credit ECTS
GAS 402 Food Safety   3 0 3 3
GAS 404 Graduation Project   2 4 4 6
GE 402 Innovation and Entrepreneurship   2 0 2 3
ELEC Elective   3 0 3 6
ELEC Elective   3 0 3 6
ELEC Elective   3 0 3 6
  Total   16 4 18 30
                                                                                     
 
Credits: 148
 
ECTS Total: 240
 

 
Elective Courses*
Course Code Course Name Prereq. Lec. Lab. Credit ECTS
ENG 201 English 3 - 2 2 3 3
ELG 201 German 1 - 3 0 3 3
ENG 202 English 4 - 2 2 3 3
ELG 202 German 2 - 3 0 3 3
ELG 301 German 3 - 3 0 3 3
ELG 302 German 4 - 3 0 3 3


Elective Courses**
Course Code Course Name Prereq. Lec. Lab. Credit ECTS
GAS 405 Human Resources Management in Food Services - 3 0 3 3
GAS 309 Sectorial Event Planning and Communication - 3 0 3 3
GAS 311 Information Technologies and Food & Beverages - 3 0 3 3
GAS 308 Food and Beverages Marketing - 3 0 3 3
GAS 408 New Trends in Food and Beverage World - 3 0 3 3


Elective Courses
Course Code Course Name Prereq. Lec. Lab. Credit ECTS
GAS 411 Oenology - 3 0 3 6
GAS 417 Gastronomy and Media - 3 0 3 6
GAS 310 Food Ethics and Consumer Choice - 3 0 3 6
GAS 418 Culinary Seminars and Exhibitions - 3 0 3 6
GAS 312 Ecology and Food Production - 3 0 3 6
GAS 413 Molecular Gastronomy - 3 0 3 6
GAS 410 Food and Beverages Economy - 3 0 3 6
GAS 412 Special Topics - 3 0 3 6
GAS 415 Gastronomy Seminars - 3 0 3 6
GAS 409 Food Policies, Culture and Social Mobility - 3 0 3 6
GAS 414 World of Chocolate - 2 2 3 6
GAS 416 Food Styling and Photography - 2 2 3 6
GAS 407 Foods for Special Groups - 2 2 3 6
GAS 406 International Food Legislation - 3 0 3 6
 

foot