Departmen of Gastronomy and Culinary Art Curriculum

Freshman
Fall Semester   Theory Practice Credits ECTS
BUSI 111 INFORMATION TECHNOLOGIES 2 2 3 5
ENG 101 ACADEMIC ENGLISH I 3 0 3 5
GAST 101 INTRODUCTION TO GASTRONOMY 3 2 4 6
GAST 103 NUTRITION 3 0 3 5
MATH 111 CALCULUS FOR SOCIAL SCIENCES -I 3 2 4 5
HIST 101 ATATURK'S PRINCIPLES AND REVOLUTION HISTORY - I 2 0 2 2
TURK 101 TURKISH LANGUAGE - I 2 0 2 2
           
           
          TOTAL 18 6 21 30
                   
2  Spring Semester   Theory Practice Credits ECTS
GAST 102 INTRODUCTION TO CULINARY TECHNOLOGY 1 2 3 5
ENG 102 ACADEMIC ENGLISH - II 3 0 3 5
TRM 112 INTRODUCTION TO TOURISM 3 0 3 4
TRM 108 SANITATION AND HYGIENE AND OCCUPATIONAL SAFETY 2 0 2 3
TURK 102 TURKISH LANGIAGE - II 2 0 2 2
GAST 104 FOOD SCIENCE 3 0 3 6
HIST 102 ATATURK'S PRINCIPLES AND REVOLUTION HISTORY - II 2 0 2 2
GAST 106 AGRICULTURAL PRODUCTION 1 2 3 3
           
          TOTAL 17 4 21 30
                   
COURSES # OF COURSES CREDITS ECTS
CORE COURSES 9 25 36
GENERAL COURSES 6 17 24
AREA ELECTIVES 0 0 0
NON-AREA ELECTIVES 0 0 0
FRESMAN TOTAL 15 42 60
             
Sophomore
3  Fall Semester   Theory Practice Credits ECTS
BUSI 211 FINANCIAL ACCOUNTING 3 0 3 5
GAST 201 KITCHEN TECHNOLOGY 3 3 5 5
NAE 2XX FOREIGN LANGUAGE I 3 0 3 5
TRM 223 FOOD AND BEVERAGE MANAGEMENT I 2 1 3 4
GAST 203 FOOD AND THEIR SPECIFICATIONS 3 0 3 3
GAST 205 INTRODUCTION TO BEVERAGES 3 2 3 3
BUSI 231 INTRODUCTION TO MARKETING       5
           
           
          TOTAL 19 5 23 30
                   
4  Spring Semester   Theory Practice Credits ECTS
GAST 202 KITCHEN TECHNOLOGY II 3 3 5 5
GAST 208 INTRODUCTION TO PASTERY AND BAKERY 3 3 5 5
NAE 2XX FOREIGN LANGUAGE II 3 0 3 5
GAST 204 FOOD CULTURE 2 0 2 5
GAST 206 OTTOMAN KITCHEN CULTURE 2 0 2 4

GAST 210

FOOD HISTORY 2 0 2 3
GAST 200 SUMMER WORK INTEGRATED LEARNING I 2 25 3 5
           
           
          TOTAL 17 31 22 30
                   
COURSES # OF COURSES CREDITS ECTS
CORE COURSES 12 39 50
GENERAL COURSES 0 0 0
AREA ELECTIVES 0 0 0
NON-AREA ELECTIVES 2 6 10
SOPHOMORE TOTAL 14 45 60
                   
Junior
5  Fall Semester   Theory Practice Credits ECTS
NAE 3XX FOREIGN LANGUAGE III 3 0 3 5
GAST 305 SALES AND MARKETING FOR FOOD AND BEVERAGE 3 0 3 3
GAST 301 KITCHEN TECHNOLOGY III 3 3 5 5
TRM 335 CONSUMER BEHAVIOUR 3 0 3 5

GAST 303

COST CONTROL & PURCHASING 3 0 3 4
AE 3XX AREA ELECTIVE 3 0 3 4
GAST 307 BANQUET AND EVENT MANAGEMENT 3 0 3 4
           
           
          TOTAL 21 3 23 30
                   
6  Spring Semester   Theory Practice Credits ECTS
NAE 3XX FOREIGN LANGUAGE IV 3 0 3 5
GAST 302 KITCHEN TECHNOLOGY IV 3 3 5 5
TRM 304 HUMAN RESOURCES MANAGEMENT 3 0 3 5

GAST 304

TURKISH REGIONAL CUISINES 1 2 3 3
AE 3XX AREA ELECTIVE 3 0 3 3
GAST 306 ADVANCED BAKERY AND PASTERY TECHNIQUES AND DECORATIVE METHODS 1 2 3 4
GAST 300 SUMMER WORK INTEGRATED LEARNING II 2 25 3 5
           
          TOTAL 16 32 23 30
                   
COURSES # OF COURSES CREDITS ACTS
CORE COURSES 10 34 43
GENERAL COURSES 0 0 0
AREA ELECTIVES 2 6 7
NON-AREA ELECTIVES 2 6 10
JUNIOR TOTAL 14 46 60
                   
Senior
7  Fall Semester   Theory Practice Credits ECTS
GAST 401 MENU PLANNNING AND DESING 2 1 3 4

GAST 403

KITFHEN TECHNOLOGY V 3 3 5 5

GAST 405

WORLD CUISINES 1 3 4 5
AE 4XX AREA ELECTIVE 3 0 3 4
AE 4XX AREA ELECTIVE 3 0 3 4
NAE 4XX NONE AREA ELECTIVE 3 0 3 5
GAST 407 FOOD POLITICS AND REGULATION 2 0 3 3
           
                   
          TOTAL 17 7 24 30
                   
8  Spring Semester   Theory Practice Credits ECTS
GAST 400 CAPSTONE PROJECT 3 0 3 5
AE 4XX AREA ELECTIVE 3 0 3 5
AE 4XX AREA ELECTIVE 3 0 3 5
NAE 4XX NONE AREA ELECTIVE 3 0 3 5
AE 4XX AREA ELECTIVE 3 0 3 5
GAST 402 FACILITIES MANAGEMENT AND DESIGN 2 1 3 5
                   
                   
          TOTAL 17 1 18 30
                   
COURSES # OF COURSES CREDITS ECTS
CORE COURSES 6 21 27
GENERAL COURSES 0 0 0
AREA ELECTIVES 5 15 23
NON-AREA ELECTIVES 2 6 10
SENIOR TOTAL 13 42 60
                   
       
AREA ELECTIVES (TRM) Theory Practice Credits ECTS
GAST 331 FORMULATION ANS SENSORY EVALUATION OF FOOD PRODUCTS 3 0 3 4
GA​ST 333 VEGETERIAN KITCHEN 1 2 3 4
GAST 330 CHEESE VARIETIES IN INTERNATIONAL CUISINIES 2 1 3 3
GAST 332 GASTRONOMIC WRITING 2 0 3 3
GAST 431 FOOD STYLING AND PHOTOGRAPHY 3 0 3 4
GAST 433 WINE SCIENCE AND CULTURE 3 0 3 4
GAST 435 CHOCOLATE ART 1 2 3 4
GAST 430 RESTAURANT OPERATIONS, PROBLEMS AND SOLUTIONS 3 0 3 5
GAST 466 INNOVATION ANS CREATIVITY 3 0 3 5
GAST 432 FOOD AND MEDIA 3 0 3 5
GAST 434 FOOD AND BEVERAGE SERVICE 3 0 3 5
FOREIGN LANGUAGE ELECTIVES Theory Practice Credits ECTS
RUS 201 RUSSIAN I 3 0 3 5
RUS 202 RUSSIAN II 3 0 3 5
RUS 301 RUSSIAN III 3 0 3 5
RUS 302 RUSSIAN IV 3 0 3 5
GER 201 GERMAN I 3 0 3 5
GER 202 GERMAN II 3 0 3 5
GER 301 GERMAN III 3 0 3 5
GER 302 GERMAN IV 3 0 3 5
ARA 201 ARABIC I 3 0 3 5
ARA 202 ARABIC II 3 0 3 5
ARA 301 ARABIC III 3 0 3 5
ARA 302 ARABIC IV 3 0 3 5
SPA 201 SPANISH I 3 0 3 5
SPA 202 SPANISH II 3 0 3 5
SPA 301 SPANISH III 3 0 3 5
SPA 302 SPANISH IV 3 0 3 5
TOTAL # OF COURSES AND CREDITS IN DEGREE PROGRAM # OF COURSES CREDITS ECTS
26 175 240