| Yıl 1 | ||||||
|---|---|---|---|---|---|---|
| Yarıyıl 1 | ||||||
| Kod | Ders Adı | T | U | L | K | AKTS |
| YDL103 | ADVANCED ENGLISH SKILLS I | 3 | 0 | 0 | 3 | 3 |
| TRD101E | TURKISH LANGUAGE I | 2 | 0 | 0 | 2 | 2 |
| GAS157 | COOKING TECHNIQUES | 2 | 0 | 0 | 2 | 4 |
| GAS155 | CULINARY TERMINOLOGY | 3 | 0 | 0 | 3 | 5 |
| GAS153 | BASIC CULINARY TECHNIQUES I | 0 | 4 | 0 | 2 | 6 |
| GAS151 | INTRODUCTION TO GASTRONOMY | 3 | 0 | 0 | 3 | 6 |
| ECF199 | PRINCIPLES OF ECONOMICS | 3 | 0 | 0 | 3 | 4 |
| T:Teorik, U:Uygulama, L:Laboratuvar,K:Kredi | 18 | 30 | ||||
| Yıl 1 | ||||||
|---|---|---|---|---|---|---|
| Yarıyıl 2 | ||||||
| Kod | Ders Adı | T | U | L | K | AKTS |
| YDL104 | ADVANCED ENGLISH SKILLS II | 3 | 0 | 0 | 3 | 3 |
| TRD102E | TURKISH LANGUAGE II | 2 | 0 | 0 | 2 | 2 |
| SOC118 | INTRODUCTION TO PHILOSOPHY | 3 | 0 | 0 | 3 | 4 |
| SOC116 | SCIENTIFIC RESEARCH METHODS | 3 | 0 | 0 | 3 | 4 |
| GAS156 | INTRODUCTION TO MANAGEMENT | 3 | 0 | 0 | 3 | 5 |
| GAS154 | BASIC CULINARY TECHNIQUES II | 0 | 4 | 0 | 2 | 6 |
| GAS152 | BASICS OF NUTRITION | 3 | 0 | 0 | 3 | 6 |
| T:Teorik, U:Uygulama, L:Laboratuvar,K:Kredi | 19 | 30 | ||||
| Yıl 2 | ||||||
|---|---|---|---|---|---|---|
| Yarıyıl 3 | ||||||
| Kod | Ders Adı | T | U | L | K | AKTS |
| GAS257 | FOOD AND BEVERAGE SERVICE TECHNIQUES | 3 | 0 | 0 | 3 | 6 |
| GAS255 | MENU PLANNING AND COST CONTROL | 3 | 0 | 0 | 3 | 6 |
| GAS253 | TURKISH CUISINE AND APPLICATIONS I | 0 | 4 | 0 | 2 | 6 |
| GAS251 | FOOD SAFETY AND HYGIENE | 3 | 0 | 0 | 3 | 6 |
| BUS221 | ACADEMIC SUCCESS AND SOCIAL LIFE SKILLS | 2 | 0 | 0 | 2 | 4 |
| ATA201E | PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS I | 2 | 0 | 0 | 2 | 2 |
| T:Teorik, U:Uygulama, L:Laboratuvar,K:Kredi | 15 | 30 | ||||
| Yıl 2 | ||||||
|---|---|---|---|---|---|---|
| Yarıyıl 4 | ||||||
| Kod | Ders Adı | T | U | L | K | AKTS |
| GAS258 | FOOD AND BEVERAGE MANAGEMENT | 3 | 0 | 0 | 3 | 6 |
| GAS256 | FOOD DESIGN AND SENSORY ANALYSIS | 3 | 0 | 0 | 3 | 6 |
| GAS254 | TURKISH CUISINE AND APPLICATIONS II | 0 | 4 | 0 | 2 | 6 |
| GAS252 | CULINARY TRENDS | 3 | 0 | 0 | 3 | 6 |
| ECF218 | INTRODUCTION TO SUSTAINABILITY | 2 | 0 | 0 | 2 | 4 |
| ATA202E | PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS II | 2 | 0 | 0 | 2 | 2 |
| T:Teorik, U:Uygulama, L:Laboratuvar,K:Kredi | 15 | 30 | ||||
| Yıl 3 | ||||||
|---|---|---|---|---|---|---|
| Yarıyıl 5 | ||||||
| Kod | Ders Adı | T | U | L | K | AKTS |
| GAS353 | WORLD CUISINE AND APPLICATIONS I | 0 | 4 | 0 | 2 | 7 |
| GAS351 | SUMMER PRACTICE I | 0 | 0 | 0 | 0 | 8 |
| - | DEPARTMENTAL ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | DEPARTMENTAL ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | FREE ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| T:Teorik, U:Uygulama, L:Laboratuvar,K:Kredi | 11 | 30 | ||||
| Yıl 3 | ||||||
|---|---|---|---|---|---|---|
| Yarıyıl 6 | ||||||
| Kod | Ders Adı | T | U | L | K | AKTS |
| GAS354 | WORLD CUISINE AND APPLICATIONS II | 0 | 4 | 0 | 2 | 7 |
| GAS352 | SUMMER PRACTICE II | 0 | 0 | 0 | 0 | 8 |
| - | DEPARTMENTAL ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | DEPARTMENTAL ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | FREE ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| T:Teorik, U:Uygulama, L:Laboratuvar,K:Kredi | 11 | 30 | ||||
| Yıl 4 | ||||||
|---|---|---|---|---|---|---|
| Yarıyıl 7 | ||||||
| Kod | Ders Adı | T | U | L | K | AKTS |
| GAS453 | PASTRY TECHNIQUES | 0 | 4 | 0 | 2 | 8 |
| GAS451 | FOOD PHOTOGRAPHY | 0 | 4 | 0 | 2 | 7 |
| - | DEPARTMENTAL ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | FREE ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | FREE ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| T:Teorik, U:Uygulama, L:Laboratuvar,K:Kredi | 13 | 30 | ||||
| Yıl 4 | ||||||
|---|---|---|---|---|---|---|
| Yarıyıl 8 | ||||||
| Kod | Ders Adı | T | U | L | K | AKTS |
| GAS454 | GRADUATION PROJECT | 0 | 2 | 0 | 1 | 7 |
| GAS452 | CULINARY INNOVATION AND DIGITAL GASTRONOMY | 3 | 0 | 0 | 3 | 8 |
| - | DEPARTMENTAL ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | FREE ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | FREE ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| T:Teorik, U:Uygulama, L:Laboratuvar,K:Kredi | 13 | 30 | ||||
