YEAR 1, SEMESTER 1 (Curriculum to be applied from the 2024-2025 Academic Year)
ENG 111 General English 1
Prerequisite: None - C
Credit:LC:2 ECTS:2
Students are expected to improve their use of English for academic and professional studies, developing their reading, listening, speaking, and writing skills, as well as their vocabulary and grammar knowledge.
GAS 103 Food Science I
Prerequisite: None - C
Credit: LC: 3 ECTS: 5
This course provides a general overview of the main components of food - carbohydrates, proteins, and fats - and their atomic structure. It explains fundamental concepts such as the general structure of water, foam formation in foods, acid-base reactions, emulsions, gels, and solutions. The functionality of microorganisms in food processes and the concepts of taste and aroma are also examined.
GAS 105 Food Hygiene
Prerequisite: None - C
Credit: LC: 3 ECTS: 5
The course covers the biological, chemical, and physical factors that cause food spoilage and the methods to prevent it. It explains the importance of personal hygiene for food workers, the sanitation of kitchen areas and utensils, essential hygiene steps during production, and the concept of HACCP. It includes the necessary knowledge to ensure food safety and hygiene during the transportation, preparation, cooking, thawing, and hot-holding of foods.
GAS 109 Kitchen Calculations
Prerequisite:None – C
Credit: LC: 3 ECTS: 3
This course covers the mathematical knowledge required for professional kitchen practices and measurements in the food and beverage sector. This includes unit conversions, scaling recipes, percentage and ratio calculations, food costs, profit and loss accounts, yield management, and pricing stages.
GAS 117 Introduction to Gastronomy and Culinary Arts
Prerequisite: None - C
Credit:LC: 3 ECTS: 3
This course is an introduction to Gastronomy and Culinary Arts education. It provides students with basic knowledge about the culinary culture and practices, the relationship between gastronomy and science, and business management skills they will acquire during the 4-year undergraduate program. It also covers topics such as food presentation and service, basic kitchen equipment, and the responsibilities of kitchen staff.
GE 113 Computer Science
Prerequisite: None– C
Credit: LC: 3 ECTS: 5
Students will be provided with information on computer use and professional software applications.
ELEC 101 Pool (One course from the University elective courses pool 1 must be selected.)
Credit:3 ECTS:5
A. GE 111 University Culture
Prerequisite: None - E
Credit:LC:3 ECTS:5
This course covers the historical development and values of the university concept, university taxonomy, the impacts of technology and information and communication technologies on education, academic ethics and responsibilities, and similar topics.
B. GE 106 Creative Drama
Prerequisite:** None - E
Credit:** LC:3 ECTS:5
This course develops students' ability to express themselves in an original way through group improvisations and personal improvisation exercises.
C. GE 112 Urban Culture
Prerequisite: None - E
Credit:LC:3 ECTS:5
This course provides students with readings and knowledge about the cultures of cities around the world.
**TKL 111 / YTO 111 Turkish I (Turkish Language for Foreigners)**
* **Prerequisite:** None– C
* **Credit:** LC:2 ECTS:2
Students become familiar with the topics of the Turkish Language course and various genres in this language (novel, story, fairy tale, poetry, memoir, etc.). The student gains an idea about the Turkish language since its historical development; they can understand certain genres and write petitions and diaries. International students in the Turkish program take the YTO-coded course. Their course teaches information about Turkish grammar (phonetics, morphology, syntax, prepositions, interjections, etc.).
### **YEAR 1, SEMESTER 2**
**ENG 112 English 2**
* **Prerequisite:** None- C
* **Credit:** LC:2 ECTS:2
* Aims to develop the academic language skills of department students.
**GAS 104 Food Science II**
* **Prerequisite:** None- C
* **Credit:** LC: 3 ECTS: 6
* Students who have taken GAS 103 Food Science I can register for this course. Concepts such as crystallization, oxidation, boiling, freezing, etc., are taught. Food preservation and cooking methods, food additives, and changes in foods during cooking are examined.
**GAS 108 Nutrition Science**
* **Prerequisite:** None- C
* **Credit:** LC: 3 ECTS: 6
* The aim of this course is to scientifically convey the basic principles of good nutrition in a general framework. Content includes: the relationship between health and nutrition, nutritious and healthy diets, the relationship between individuals' lifestyles and eating habits with health, the role of nutrition in diseases (diabetes, obesity, cancer), and detailed information on preparing foods for a balanced diet. Students gain knowledge about carbohydrates, proteins, fats, vitamins, minerals, and water. Additionally, the digestion of foods with enzymes, and the calorie and portion values of a meal are covered. Suitable food groups for balanced nutrition for people of different ages (nursing mothers, children, adults, and the elderly) and those with specific nutritional needs (pregnancy, eating disorders, etc.) are taught.
**GAS 114 Basic Culinary Techniques**
* **Prerequisite:** None - C
* **Credit:** LC: 3 ECTS: 6
* This course introduces the use and organization of kitchen equipment in food and beverage establishments, as well as knife skills and cutting techniques. Hygiene for equipment, the environment, and staff in kitchens is explained. Students' skills and knowledge of basic culinary techniques are developed through practical application. All the necessary knowledge for the industrial kitchens of hotels and restaurants is supported with complementary kitchen practices. The course content includes teaching the preparation and production of soups, vegetables, sauces, rice, and pasta by applying basic cooking and cutting techniques.
**STAT 112 Statistics**
* **Prerequisite:** None – C
* **Credit:** LC: 2 ECTS: 3
* The main aim of this course is to provide basic knowledge about statistical concepts and techniques. Students will learn the steps and methods used to collect, summarize, and analyze data, and to report the results of the analysis, through some specific applications of statistics.
**ELEC 102 Pool (One course from the University elective courses pool 102 must be selected.)**
* **Credit:** 3 ECTS:5
* **A. GE 104 Sociology**
* **Prerequisite:** None- E
* **Credit:** LC:3 ECTS:5
* The aim of this course is to provide students with knowledge about sociology. Basic concepts of sociology, culture, inequality, race, family, urbanization, and various other topics will be explained.
* **B. GE 106 Creative Drama**
* **Prerequisite:** None- E
* **Credit:** LC:3 ECTS:5
* This course develops students' ability to express themselves in an original way through group improvisations and personal improvisation exercises.
* **C. GE 112 Urban Culture**
* **Prerequisite:** None- E
* **Credit:** LC:3 ECTS:5
* This course provides students with readings and knowledge about the cultures of cities around the world.
**TKL 112 / YTO 112 Turkish II (Turkish Language for Foreigners)**
* **Prerequisite:** None– C
* **Credit:** LC:2 ECTS:2
* Students become familiar with the topics of the Turkish Language course and various genres in this language (novel, story, fairy tale, poetry, memoir, etc.). The student gains an idea about the Turkish language since its historical development; they can understand certain genres and write petitions and diaries. International students in the Turkish program take the YTO-coded course. Their course teaches information about Turkish grammar (phonetics, morphology, syntax, prepositions, interjections, etc.).
---
### **YEAR 2, SEMESTER 1**
**GAS 201 Fermented Food Products**
* **Prerequisite:** None- C
* **Credit:** LC: 3 ECTS: 6
* Main fermentation methods. Prominent fermented food products; beer, wine, distilled spirits, yogurt, cheese, fermented meat products, pickles, vinegar, mushrooms, tea, olives, bread making, and traditional fermented foods are the main topics covered in this course.
**GAS 203 Culinary Techniques-1**
* **Prerequisite:** None- C
* **Credit:** LC: 4 ECTS: 7
* Students build upon the knowledge and skills acquired in the "Basic Culinary Techniques" course. They learn in detail the preparation and production of poultry, meat, and fish applications, as well as soups, vegetables, stocks, sauces, and pasta, using basic cooking and cutting techniques. They complete the course by performing individual practices to acquire the intermediate and advanced level knowledge and skills required in the international hotel and restaurant industry's industrial kitchens. Students analyze regional and international trends and driving forces in culinary applications and implement this knowledge in their work.
**GAS 205 Food Presentation and Plating**
* **Prerequisite:** None- C
* **Credit:** LC: 4 ECTS: 7
* This course explains the basic plate presentation techniques used in professional kitchens, sauce drizzling methods, and the rules and intricacies of making food visually appealing.
**HIST 211 Principles of Atatürk and History of Revolution I / YTT 211 Principles of Atatürk and History of Revolution I for Foreign Students**
* **Prerequisite:** None – C
* **Credit:** LC:2 ECTS:2
* This course covers the history of the revolution undergone by the Turkish nation under the leadership of Atatürk. By examining the reasons for the collapse of the Ottoman Empire, it evaluates how the Republic of Turkey was established from a de facto defunct state, in light of documents. Emphasis is placed on the meaning and importance of the principles and reforms, aiming to illuminate our recent history. Global problems from past to present and their potential solutions are discussed. International students in the Turkish program take the YTT-coded course. Their course explains with examples the reasons for the failure of the reforms in the last period of the Ottoman Empire and their impact on the reforms during the Atatürk period.
**ELEC 201 Pool (One course from the University elective courses pool 201 must be selected.)**
* **Credit:** 3 ECTS:5
* **A. GE 211 Social Responsibility and Ethics**
* **Prerequisite:** None- E
* **Credit:** LC:3 ECTS:5
* The course content discusses the concept of ethics, its meaning, historical process, applications, professional ethics, and social responsibility concepts. Students develop social responsibility projects and become familiar with the project cycle.
* **B. GE 311 Scientific Research Project Preparation**
* **Prerequisite:** None- E
* **Credit:** LC:3 ECTS:5
* To recognize concepts related to innovation, technology, R&D, method, original value, scientific research, and projects; to interpret creative thinking methods and processes for innovation development; to interpret issues related to intellectual property rights; and to apply the stages of preparing a scientific project proposal, especially converting theses and graduation projects into scientific research projects.
**ELEC 203 Pool (One course from the University elective courses pool 203 must be selected.)**
* **Credit:** 3 ECTS:5
* **A. ENG 211 Academic English III**
* **Prerequisite:** None- E
* **Credit:** LC:3 ECTS:5
* Students are expected to improve their use of English for academic and professional studies, developing their reading, listening, speaking, and writing skills, as well as their vocabulary and grammar knowledge.
---
### **YEAR 2, SEMESTER 2**
**GAS 200 Internship I**
* **Prerequisite:** None – C
* **Credit:** LC:0 ECTS:5
* The student completes this 20-day internship in a workplace and professional practice environment approved by the department. They are obliged to follow the announcements on the department website and submit the internship documents completely in the specified format and by the relevant date.
**GAS 204 Culinary Techniques 2**
* **Prerequisite:** GAS 203
* **Credit:** LC: 4 ECTS: 7
* In this course, students are taught the preparation of foods, selection of appropriate cooking techniques, and cooking of foods, with an emphasis on the effective use of recipes in terms of timing. Studies are conducted on the preparation of stocks, detailed kitchen practices, and pastry preparation techniques. It explains how the preparation and cooking processes of meticulous and delicious meals should be presented and served to real customers in a short time. The course content includes hot and cold food applications and presentation in detail.
**GAS 206 Food and Beverage Management**
* **Prerequisite:** None - C
* **Credit:** LC: 3 ECTS: 6
* This course demonstrates the applications and basic principles of food and beverage management systems. The operational efficiency of food and beverage production and service opportunities in the international tourism industry are examined.
**GAS 218 History of Gastronomy**
* **Prerequisite:** None - C
* **Credit:** LC: 2 ECTS: 5
* This course examines the historical development of food production and consumption from economic, social, political, and cultural perspectives over time. It covers European and world cultures from the Renaissance period to the present day. The changes in production systems from the Industrial Revolution to the present and their effects on gastronomy are examined. Information is provided on the individual and social changes that have emerged related to food production and consumption.
**HIST 212 Principles of Atatürk and History of Revolution II / YTT 212 Principles of Atatürk and History of Revolution II for Foreign Students**
* **Prerequisite:** None – C
* **Credit:** LC:2 ECTS:2
* This course covers the history of the revolution undergone by the Turkish nation under the leadership of Atatürk. By examining the reasons for the collapse of the Ottoman Empire, it evaluates how the Republic of Turkey was established from a de facto defunct state, in light of documents. Emphasis is placed on the meaning and importance of the principles and reforms, aiming to illuminate our recent history. Global problems from past to present and their potential solutions are discussed. International students in the Turkish program take the YTT-coded course. Their course explains with examples the reasons for the failure of the reforms in the last period of the Ottoman Empire and their impact on the reforms during the Atatürk period.
**ELEC 202 Pool (One course from the University elective courses pool 202 must be selected.)**
* **Credit:** 3 ECTS:5
* **A. ENG 212 Academic English IV**
* **Prerequisite:** None- E
* **Credit:** LC:3 ECTS:5
* Students are expected to improve their use of English for academic and professional studies, developing their reading, listening, speaking, and writing skills, as well as their vocabulary and grammar knowledge.
---
### **YEAR 3, SEMESTER 1**
**GAS 301 Turkish Cuisine I**
* **Prerequisite:** None - C
* **Credit:** LC: 3 ECTS: 5
* This course aims to teach students classical and local Turkish cuisines both theoretically and practically. The content also includes basic Turkish cooking techniques, the interpretation of old recipes within the framework of modern culinary understanding, and the characteristics of Turkish local cuisines today. Students learn about the richness that geographical regions bring to Turkish cuisine through practices considering season, climate, soil, raw materials, habits, etc. Suitable for the Fall semester, the focus is on the Black Sea, Eastern Anatolian, and Southeastern Anatolian cuisines.
**GAS 303 Beverages**
* **Prerequisite:** None - C
* **Credit:** LC: 3 ECTS: 5
* The historical development of beverages and their interaction with culture, the production and storage of alcoholic and non-alcoholic beverages, and the harmony between food and beverages are examined.
**GAS 305 Menu Planning**
* **Prerequisite:** None - C
* **Credit:** LC: 3 ECTS: 5
* Students develop menus that can cater to different needs in line with menu planning principles. They learn how to prepare menus for low/high-calorie dietary groups and for individuals avoiding certain food groups (customers with sensitivities regarding meat, processed foods, and healthy eating). Students gain skills in managing a food and beverage operation. In this course, students will prepare a restaurant menu as a case study.
**GAS 317 Kitchen Operations**
* **Prerequisite:** None - C
* **Credit:** LC: 3 ECTS: 5
* This course covers topics such as adapting new technologies to food service operations, professionalism and leadership, applying quantitative reasoning to food service operations, professional communication skills, and human resources operations.
**ELEC 301 Pool (One course from the University elective courses pool 301 must be selected.)**
* **Prerequisite:** None-E
* **Credit:** LC: 3 ECTS: 5
**ELEC 303 Pool (One course from the Departmental elective courses pool 303 must be selected.)**
* **Credit:** 3 ECTS:5
* **A. GAS 309 Spices and Sauces**
* **Prerequisite:** None- E
* **Credit:** LC:3 ECTS:5
* This course comprehensively covers the definition, classification, and importance of spices and sauces in gastronomy. Herbs, spices, and sauces used in Turkish and world cuisines are examined practically. The sensory, nutritional, and cultural impacts of these elements used in flavoring processes are detailed.
---
### **YEAR 3, SEMESTER 2**
**GAS 300 Internship II**
* **Prerequisite:** None – C
* **Credit:** LC:0 ECTS: 5
* The student completes this 20-day internship in a workplace and professional practice environment approved by the department. They are obliged to follow the announcements on the department website and submit the internship documents completely in the specified format and by the relevant date.
**GAS 316 World Cuisines**
* **Prerequisite:** None - C
* **Credit:** LC: 3 ECTS:8
* The content of this course includes the prominent features and practices of cuisines from Europe, the Far East, Asia, and the Americas. Students gain knowledge about the food culture and cuisines of these geographies. Knowledge of recipes from those regions around the world is provided both theoretically and practically.
**GAS 322 Turkish Cuisine II**
* **Prerequisite:** None - C
* **Credit:** LC: 3 ECTS: 7
* This course aims to teach students classical and local Turkish cuisines both theoretically and practically. The content also includes basic Turkish cooking techniques, the interpretation of old recipes within the framework of modern culinary understanding, and the characteristics of Turkish local cuisines today. Students learn about the richness that geographical regions bring to Turkish cuisine through practices considering season, climate, soil, raw materials, habits, etc. Suitable for the Spring semester, the focus is on the Mediterranean and Aegean cuisines.
**ELEC 302 Pool (One course from the University elective courses pool 302 must be selected.)**
* **Credit:** LC: 3 ECTS: 5
**ELEC 304 Pool (One course from the Departmental elective courses pool 304 must be selected.)**
* **Credit:** 3 ECTS:5
* **A. GAS 304 Sensory Analysis and Laboratory Techniques**
* **Prerequisite:** None- E
* **Credit:** LC:3 ECTS:5
* This course includes topics such as the sensory quality characteristics of food and their importance in gastronomy, sensory perception, panelist selection and the necessary features of panel locations, scales used, the selection of sensory analysis techniques and their application to foods involving different culinary techniques and formulations, and the evaluation of analysis results.
---
### **YEAR 4, SEMESTER 1**
**GAS 401 Industrial Kitchen and Restaurant Design**
* **Prerequisite:** None - C
* **Credit:** LC: 3 ECTS: 6
* This course involves determining and explaining with examples the features, general concept, and systems that a restaurant and industrial kitchen, designed to meet the demands of the customers to be hosted, should possess.
**GAS 405 New Trends in Gastronomy**
* **Prerequisite:** None - C
* **Credit:** LC: 3 ECTS: 6
* To examine current developments in the gastronomy and food & beverage sector, to provide commentary, to learn about sustainable agriculture, molecular and fusion cuisine applications, and to gain knowledge about gastronomy museums in Turkey and the world.
**GAS 413 Pastry Production**
* **Prerequisite:** None - C
* **Credit:** LC: 4 ECTS: 8
* The aim of this course is to teach students about various grain products, types of flour and bread, and the raw materials, production stages, and tools and equipment used for different pastry products made from these grains in professional kitchens. In the practical part of the course, the aim is to gain knowledge and skills in making and presenting various bakery and pastry products, doughs, breads, flour-based desserts, pastry sheets (yufka), and different recipes prepared with these doughs, using the theoretical knowledge and skills learned.
**ELEC 401 Pool (One course from the University elective courses pool 401 must be selected.)**
* **Credit:** 3 ECTS:5
* **A. GE 411 Systems Thinking**
* **Prerequisite:** None – C
* **Credit:** LC: 3 ECTS: 5
* This course includes the systems approach and diagrams, Pareto analysis, problem-solving methodology, and the Kaizen approach.
**ELEC 403 Pool (One course from the Departmental elective courses pool 403 must be selected.)**
* **Credit:** 3 ECTS:5
* **A. GAS 407 Science in the Kitchen**
* **Prerequisite:** None- E
* **Credit:** LC:3 ECTS:5
* This course explains the scientific foundations of the physical and chemical processes that occur in the kitchen. Basic concepts such as gelatinization, emulsion formation, viscosity changes, crystallization, and enzymatic reactions in foods are examined.
YEAR 4, SEMESTER 2
**GAS 404 Graduation Project**
* **Prerequisite:** None - C
* **Credit:** LC: 7 ECTS: 10
* To register for this course, the student must be in their final semester. The student conducts a project work that demonstrates their competence in the field by combining the experiences gained from the theoretical courses, practical applications, and applied trainings they have received over four years. Throughout the course, theoretical lessons are given on conducting research, accessing and understanding literature, data collection, data analysis and interpretation, and the written and oral presentation of the project. The course is completed through one-on-one meetings with students.
GAS 406 Food Legislation**
**Prerequisite:** None – C
**Credit:** LC: 3 ECTS: 5
* The aim is to explain and evaluate the purpose of food control in Turkey and the World, the basic concepts in food legislation, legal regulations related to food in Turkey and Europe, factors causing food contamination, and the relevant legal regulations.
**GAS 408 Gastronomy and Communication**
* **Prerequisite:** None – C
* **Credit:** LC: 3 ECTS: 5
* In this course, the value of gastronomy as a cultural heritage and the connection it establishes with communication will be discussed in a multifaceted way.
**ELEC 402 Pool (One course from the Departmental elective courses pool 402 must be selected.)**
ELEC 404 Pool (One course from the Departmental elective courses pool 404 must be selected.)**
* **Credit:** 3 ECTS:5
* **A. GAS 422 Chocolate and Patisserie**
* **Prerequisite:** None – C
* **Credit:** LC: 3 ECTS: 5
* Covers the nutritional and technological properties of various cereal products, flour production, basic processes applied in the production of bakery and pastry products, and the machinery and equipment used in the process flow. As a practical application of the course, the production stages of various pastry products (bread, pastries, cakes, syrup-based desserts, etc.) are shown to the student in the kitchens each week.
