Gastronomy and Culinary Arts Department Curriculum
| First Year |
| First Semester |
| Course Code |
Course Name |
Th |
Pr |
C |
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 |
| GAS 109 |
Culinary Calculations |
3 |
0 |
3 |
3 |
| TKL 101 |
Turkish Language 1 |
2 |
0 |
2 |
2 |
| ENG 101 |
English 1 |
4 |
0 |
4 |
5 |
| GE 101 |
University Culture |
2 |
0 |
2 |
2 |
| GE 103 |
Computer |
2 |
2 |
3 |
3 |
| |
TOTAL |
23 |
30 |
| Second Semester |
| 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 |
| STAT 102 |
Statistics |
2 |
0 |
2 |
3 |
| TKL 102 |
Turkish Language 2 |
2 |
0 |
2 |
2 |
| ENG 102 |
English 2 |
4 |
0 |
4 |
5 |
| GE 102 |
City Culture |
2 |
0 |
2 |
2 |
| |
TOTAL |
19 |
30 |
| Second Year |
| First Semester |
| Course Code |
Course Name |
Th |
Pr |
C |
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 |
2 |
0 |
2 |
2 |
| GE 201 |
Social Responsibility and Ethics |
3 |
0 |
3 |
3 |
| ELEC* |
Elective |
4 |
0 |
4 |
4 |
| ELEC* |
Elective |
3 |
0 |
3 |
3 |
| |
TOTAL |
22 |
31 |
| Second Semester |
| GAS 200 |
Practice |
0 |
0 |
0 |
5 |
| GAS 204 |
Culinary Techniques 2 (Prerequisite: 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 |
0 |
2 |
2 |
| ELEC* |
Elective |
4 |
0 |
4 |
4 |
| ELEC* |
Elective |
3 |
0 |
3 |
3 |
| |
TOTAL |
18 |
31 |
| Third Year |
| First Semester |
| Course Code |
Course Name |
Th |
Pr |
C |
ECTS |
| GAS 301 |
Turkish Cuisine |
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 |
18 |
30 |
| Second Semester |
| 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 (Prerequisite: TRM 311) |
3 |
0 |
3 |
6 |
| ELEC* |
Elective |
3
|
0 |
3 |
3 |
| GAS 300 |
Practice |
0 |
0 |
0 |
5 |
| |
TOTAL |
15 |
30 |
| Fourth Year |
| First Semester |
| Course Code |
Course Name |
Th |
Pr |
C |
ECTS |
| GAS 401 |
Industrial Kitchen and Restaurant Design |
3 |
0 |
3 |
6 |
| GAS 403 |
Bakery Products and Manufacturing |
2 |
4 |
4 |
6 |
| GE 401 |
Systems Thinking |
2 |
0 |
2 |
3 |
| ELEC* |
Elective |
3
|
0 |
3 |
3 |
| ELEC* |
Elective |
__ |
__ |
3 |
6 |
| ELEC* |
Elective |
__ |
__ |
3 |
6 |
| |
TOTAL |
18 |
30 |
| Second Semester |
| GAS 404 |
Graduation Project |
5 |
4 |
7 |
9 |
| GE 402 |
Innovation and Entrepreneurship |
2 |
0 |
2 |
3 |
| ELEC* |
Elective |
__ |
__ |
3 |
6 |
| ELEC* |
Elective |
__
|
__ |
3 |
6 |
| ELEC* |
Elective |
__ |
__ |
3 |
6 |
| |
TOTAL |
18 |
30 |
