Curriculum
Internationally Accredited Program
Year 1
Semester 1
| Code | Course Name | A | P | L | C | ECTS |
|---|---|---|---|---|---|---|
| YDL101 | FOREIGN LANGUAGE I (ENG.) | 3 | 0 | 0 | 3 | 3 |
| TRD101 | TURKISH LANGUAGE I | 2 | 0 | 0 | 2 | 2 |
| GSM157 | COOKING TECHNIQUES | 2 | 0 | 0 | 2 | 4 |
| GSM155 | MUTFAK TERMİNOLOJİSİ | 3 | 0 | 0 | 3 | 5 |
| GSM153 | TEMEL MUTFAK TEKNİKLERİ I | 0 | 4 | 0 | 2 | 6 |
| GSM151 | INTRODUCTION TO GASTRONOMY | 3 | 0 | 0 | 3 | 6 |
| EKF199 | PRINCIPLES OF ECONOMICS | 3 | 0 | 0 | 3 | 4 |
| A: Academic, P: Practical, L: Laboratory, C: Credit | 18 | 30 | ||||
Year 1
Semester 2
| Code | Course Name | A | P | L | C | ECTS |
|---|---|---|---|---|---|---|
| YDL102 | FOREIGN LANGUAGE II (ENG.) | 3 | 0 | 0 | 3 | 3 |
| TRD102 | TURKISH LANGUAGE II | 2 | 0 | 0 | 2 | 2 |
| SOS118 | INTRODUCTION TO PHILOSOPHY | 3 | 0 | 0 | 3 | 4 |
| SOS116 | SCIENTIFIC RESEARCH METHODS | 3 | 0 | 0 | 3 | 4 |
| MIY325 | INTRODUCTION TO BUSINESS ADMINISTRATION | 3 | 0 | 0 | 3 | 5 |
| GSM154 | TEMEL MUTFAK TEKNİKLERİ II | 0 | 4 | 0 | 2 | 6 |
| GSM152 | BESLENMENİN TEMELLERİ | 3 | 0 | 0 | 3 | 6 |
| A: Academic, P: Practical, L: Laboratory, C: Credit | 19 | 30 | ||||
Year 2
Semester 3
| Code | Course Name | A | P | L | C | ECTS |
|---|---|---|---|---|---|---|
| ISL221 | ACADEMIC ACHIEVEMENT AND SOCIAL LIFE SKILLS | 2 | 0 | 0 | 2 | 4 |
| GSM257 | YİYECEK İÇECEK SERVİS TEKNİKLERİ | 3 | 0 | 0 | 3 | 6 |
| GSM255 | MENU PLANNING AND COST CONTROL | 3 | 0 | 0 | 3 | 6 |
| GSM253 | TURKISH CUISINE AND APPLICATIONS I | 0 | 4 | 0 | 2 | 6 |
| GSM251 | GIDA HİJYENİ VE GÜVENLİĞİ | 3 | 0 | 0 | 3 | 6 |
| ATA201 | PRINCIPLES OF ATATURK AND HISTORY OF TURKISH REVOLUTION I | 2 | 0 | 0 | 2 | 2 |
| A: Academic, P: Practical, L: Laboratory, C: Credit | 15 | 30 | ||||
Year 2
Semester 4
| Code | Course Name | A | P | L | C | ECTS |
|---|---|---|---|---|---|---|
| GSM258 | YİYECEK VE İÇECEK İŞLETME YÖNETİMİ | 3 | 0 | 0 | 3 | 6 |
| GSM256 | GIDA TASARIMI VE DUYUSAL ANALİZ | 3 | 0 | 0 | 3 | 6 |
| GSM254 | TURKISH CUISINE AND APPLICATIONS II | 0 | 4 | 0 | 2 | 6 |
| GSM252 | CULINARY TRENDS | 3 | 0 | 0 | 3 | 6 |
| EKF218 | INTRODUCTION TO SUSTAINABILITY | 2 | 0 | 0 | 2 | 4 |
| ATA202 | PRINCIPLES OF ATATURK AND HISTORY OF TURKISH REVOLUTION II | 2 | 0 | 0 | 2 | 2 |
| A: Academic, P: Practical, L: Laboratory, C: Credit | 15 | 30 | ||||
Year 3
Semester 5
| Code | Course Name | A | P | L | C | ECTS |
|---|---|---|---|---|---|---|
| GSM353 | WORLD CUISINE AND APPLICATIONS I | 0 | 4 | 0 | 2 | 7 |
| GSM351 | SUMMER INTERNSHIP I | 0 | 0 | 0 | 0 | 8 |
| - | BÖLÜM SEÇMELİ Secmeli | 3 | 0 | 0 | 3 | 5 |
| - | BÖLÜM SEÇMELİ Secmeli | 3 | 0 | 0 | 3 | 5 |
| - | SERBEST SEÇMELİ Secmeli | 3 | 0 | 0 | 3 | 5 |
| A: Academic, P: Practical, L: Laboratory, C: Credit | 11 | 30 | ||||
Year 3
Semester 6
| Code | Course Name | A | P | L | C | ECTS |
|---|---|---|---|---|---|---|
| GSM354 | WORLD CUISINE AND APPLICATIONS II | 0 | 4 | 0 | 2 | 7 |
| GSM352 | SUMMER INTERNSHIP II | 0 | 0 | 0 | 0 | 8 |
| - | BÖLÜM SEÇMELİ Secmeli | 3 | 0 | 0 | 3 | 5 |
| - | BÖLÜM SEÇMELİ Secmeli | 3 | 0 | 0 | 3 | 5 |
| - | SERBEST SEÇMELİ Secmeli | 3 | 0 | 0 | 3 | 5 |
| A: Academic, P: Practical, L: Laboratory, C: Credit | 11 | 30 | ||||
Year 4
Semester 7
| Code | Course Name | A | P | L | C | ECTS |
|---|---|---|---|---|---|---|
| GSM453 | PASTACILIK TEKNİKLERİ | 0 | 4 | 0 | 2 | 8 |
| GSM451 | FOOD PHOTOGRAPHY | 0 | 4 | 0 | 2 | 7 |
| - | BÖLÜM SEÇMELİ Secmeli | 3 | 0 | 0 | 3 | 5 |
| - | SERBEST SEÇMELİ Secmeli | 3 | 0 | 0 | 3 | 5 |
| - | SERBEST SEÇMELİ Secmeli | 3 | 0 | 0 | 3 | 5 |
| A: Academic, P: Practical, L: Laboratory, C: Credit | 13 | 30 | ||||
Year 4
Semester 8
| Code | Course Name | A | P | L | C | ECTS |
|---|---|---|---|---|---|---|
| GSM454 | BİTİRME PROJESİ | 0 | 2 | 0 | 1 | 7 |
| GSM452 | MUTFAKTA YENİLİK VE DİJİTAL GASTRONOMİ | 3 | 0 | 0 | 3 | 8 |
| - | BÖLÜM SEÇMELİ Secmeli | 3 | 0 | 0 | 3 | 5 |
| - | SERBEST SEÇMELİ Secmeli | 3 | 0 | 0 | 3 | 5 |
| - | SERBEST SEÇMELİ Secmeli | 3 | 0 | 0 | 3 | 5 |
| A: Academic, P: Practical, L: Laboratory, C: Credit | 13 | 30 | ||||