Department of Gastronomy and Culinary Arts Course Description

COURSE DESCRIPTIONS

1.  YEAR

1. FALL SEMESTER

INFORMATION TECHNOLOGIES (2-2) 5

This course provides a broad introduction to the many elements that comprise an information system and briefly explores the underlying information technologies and their impact on business organizations. Emphasis is placed on managers' information needs, the various kinds of support necessary for decision-making, and the functional and strategic implications of information systems for organizations. Through the use of cases, course students will be expected to demonstrate an awareness of current developments and the ability to identify dominant issues and possible solutions arising from the adoption of new technologies.

Course Code: BUSI 111                  ECTS: 5

 

ACADEMIC ENGLISH I (3-0) 3

Students need to develop their English skills in order to be able to achieve success in a Vocational course or employment in the areas of Tourism and Hospitality. The course will assist students to develop some of the background knowledge and skills by giving them opportunities to practice some of the situations and language requirements. This will help them to develop concepts related to Tourism and Hospitality.

Course Code: ENG 101                   ECTS: 5

 

INTRODUCTION TO GASTRONOMY (3-2) 4

The course lets students to explore the exciting world of texture and flavor production as it provides the opportunity to improve their sensory skills, understand the cultural factors that affect individual taste and eating choices and apply what they have learnt in research and problem-solving. It emphasizes the understanding of quality; of being able to recognize differences in products based on how the particular products are made and whom they are made for.

Course Code: GAST 101                 ECTS: 6

 

NUTRITION (3-0) 3

This is a general introductory course in nutrition for students to learn the aspects of healthy nutrition, macronutrients, micronutrients, functional foods, nutrition and sustainability, food allergies and intolerances, consumerism, and food safety. Students will examine the fundamental concepts of nutrition, which are addressed with an additional special focus on contemporary issues relevant to developing professionals in gastronomy.

Course Code: GAST 103                 ECTS: 5

 

ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-I (2-0) 2

This is the first of a sequence of two term-courses that focus on the political, economic, social, and cultural history of the late Ottoman Empire and the Republic of Turkey. It addresses issues related to why and how the Ottoman Empire ended; why and how the Republic of Turkey came onto the agenda; what the nascent Republic inherited from the Empire in terms of the relationship between state and society; and what kind of nation and nation-state was imagined in Early Republican Turkey.

Course Code: HIST 101                  ECTS: 2

 

CALCULUS FOR SOCIAL SCIENCES I (3-2) 4

Functions, properties and their graphs. Trigonometric functions. Exponential functions, inverse function and logarithms, geometric series, compound interest, exponential growth and decay. The tangent of a curve, The Limit of a function, one sided limits, limits at infinity, continuity. Derivatives and rates of change. The product and quotient rules, Derivatives of trigonometric functions, the chain rule, implicit differentiation, derivatives of logarithmic functions. The mean value theorem. Fundamental theorem of calculus. Indeterminate forms and L’Hospital’s rule. Optimization problems.

Course Code: MATH 111                ECTS: 5

 

TURKISH LANGUAGE-I (2-0) 2

This course is intended to develop sophistication in spoken debate of complex ideas. It covers characteristics of Turkish language and selected works in Turkish Literature. Emphasis is placed on reading, critically examining and discussing selected prose, stories and poetry. Correct use of Turkish will be discussed with examples of narration defects, punctuation and spelling mistakes etc. and historical and cultural foundations of literary texts will be analyzed.

Course Code: TURK 101     ECTS: 2

 

2. SPRING SEMESTER

INTRODUCTION TO CULINARY TECHNOLOGY (1-2) 3

This course provides general information about kitchen operations and the fundamentals of cookery. Forming the core of the culinary education, the classic culinary terms and definitions play an important role supporting and reinforcing the basic principles techniques to be applied in professional kitchens ensuring occupational health and safety procedures. Each practical session aims to introduce students to professional knife handling and precision cuts; classic culinary techniques for stocks, sauces, forcemeats and doughs and principles as well as reinforce those learnt in previous sessions.

Course Code: GAST 102     ECTS: 5

 

ACADEMIC ENGLISH II (3-0) 3

English for Tourism II focuses on composition for academic purposes and develops a student’s ability to write clearly and effectively. Students learn the fundamentals of critical thinking, scholarly research, and academic reading. 

Course Code: ENG 102       ECTS: 5

 

INTRODUCTION  TO TOURISM (3-0) 3

Tourism history and introductory principles as: Tourism in perspective; cultural tourism; sociology of tourism; tourism psychology and motivation as to the different features of the total tourism product. Total tourism product such as accommodation units, leisure and recreation facilities; transportation, travel, cultural activities, supporting services as insurance, banking etc. Planning, development and economics of tourism. Cases on tourism practices and philosophies as to past, present & future.

Course Code: TRM 112                   ECTS: 4

 

SANITATION, HYGIENE AND OCCUPATIONAL SAFETY (2-0) 2

The importance of sanitation and occupational safety in hotel operations. Food and beverage microbiology. Personal hygiene of staff. Cleaning and maintaining food production and service equipment and facilities. HACCP concepts and applications.  Fundamental concepts of specific hazards that may pose risk to employees (such as cuts, burns, slips and falls, electric shock, etc.) are addressed with an additional special focus on control measures and contemporary issues relevant to developing professionals in industry. This course outlines the main principles of good personal hygiene, safe food storage, preparation, cooking, thawing, and holding food for service.

Course Code: TRM 108                   ECTS: 3

TURKISH LANGUAGE-II (2-0) 2

This course is intended to develop sophistication in written debate of complex ideas. It covers selected works in Turkish Literature and different approaches to literature to answer the question why we read fictional works. Emphasis is placed on reading selected novels, stories and drama, and writing analytic papers on them. Correct use of Turkish will also be discussed with examples of narration defects, punctuation and spelling mistakes etc. during the course.

Course Code: TURK 102     ECTS: 2

 

FOOD SCIENCE (3-0) 3

This is a general introductory course in food science that includes major food components (carbohydrates, proteins and fats) and commodities (cereals, vegetables and fruits, meat, poultry, fish and dried beans, eggs and egg products, fat and oil products), food additives and contaminants. It aims to introduce students to the basic fundamentals of food science and underlying technology associated with providing safe, nutritious, and abundant supply of fresh and processed foods to humans.

Course Code: GAST 104     ECTS: 6

 

ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-II (2-0) 2

This is the second of a sequence of two term-courses that focus on the political, economic, social, and cultural history of the late Ottoman Empire and the Republic of Turkey. It addresses issues related to Turkey’s experience with democracy during the cold war period; import-substituting industrialization in the 1960s and 1970s; the open economy of 1980s and its political, social and cultural outcomes; and Turkey-European Union relations and their impact on the relationship between state and society in Turkey.

 

Course Code: HIST 102                  ECTS: 2

 

AGRICULTURAL PRODUCTION (1-2) 3

In this course the students will experientially involved in growing simple salad greens and some seasonal vegetables in a small laboratory garden. First year students will be responsible from the management of this garden then pass it onto the new incoming group. 

Course Code: GAST 106     ECTS: 3

 

2.  YEAR

3. FALL SEMESTER

FINANCIAL ACCOUNTING (3-0) 3

This course introduces the student to the basics of financial accounting. Financial accounting is about recording and reporting financial information about a business’ or organization’s performance. This course provides an understanding of the concepts, principles and conventions of financial accounting. It provides students with the tools they need to perform an interpretation and assessment of financial statements for decision making. This course examines the major sections of the financial statements including cash, receivables, inventory, working capital, equipment, long-term assets, depreciation, short-term debt, long-term debt and equity. Topics include financial position, operating results, and cash flows. Students will become familiar with the rationale behind accounting.

Course Code: BUSI 211                  ECTS: 5

 

KITCHEN TECHNOLOGY I (3-3) 5

This lecture gives information about basic cutting and cooking techniques for preparing vegetables, chicken, meat and fish as well as making stocks, soups and sauces. Students will have basic and advanced skills and information essential for industrial kitchens in hotels and restaurants. Students can learn and analyze the trends in food preparation with respect to international and regional perspectives.

Course Code: GAST 201     ECTS: 5

 

FOREIGN LANGUAGE -I (3-0) 3

Students can choose one of the language courses among German, Russian and Spanish. Course descriptions are specified by the School of Foreing Languages.

Course Code: NAE 2XX                 ECTS: 5

 

FOOD AND BEVERAGE MANAGEMENT I (2-1) 3

Explanation and analysis of the internal workings of a food service management in business, industry and health related facilities. Presentation and analysis of food service organization structures, job descriptions, internal controls, internal system design, specialty food service equipment considerations. Analysis of the factors in the context of areas such as hotels, airline catering, other transport catering, educational institutions and contract food service management. Field visits to above mentioned types of operations.

Course Code: TRM 223                   ECTS: 4

 

FOOD AND THEIR SPECIFICATIONS (3-0) 3

The terms such as crystallization, oxidation, boiling, freezing etc. are taught. Preservation and cooking methods of foods, food additives and changes during cooking are examined.

Course Code: GAST 203     ECTS: 3

 

INTRODUCTION TO BEVERAGES (2-1) 3

Historical development and cultural interaction of beverages, production and storage of alcoholic and non-alcoholic drinks, food and drink pairing are studied in this course.

Course Code: GAST 205     ECTS: 3

 

INTODUCTION TO MARKETING (3-0) 3

This course serves to introduce business students to the system by which products and services are matched with existing and evolving consumer needs. From a strategic planning perspective, the course focuses upon the major concepts and techniques necessary to identify and assess profitable business opportunities for large and small organizations. The case method of study is employed for the purpose of developing the student's analytical skills when dealing with change as it occurs in a marketing context.

Course Code: BUSI 231                  ECTS: 5

 

4. SPRING SEMESTER

 

KITCHEN TECHNOLOGY II (3-3) 5

Students learn selection of adequate cooking technique, food preparation, effective recipe usage and mise-en-place in respect to timing throughout this course. Kitchen practices about stocks, bakery and basic cooking techniques are performed. The course provides information about how attentive and delicious food preparation and serving to real customers is conducted. The course covers the preparation and presentation of garde manger - hot cooking practices in details.

Course Code: GAST 202     ECTS: 5

 

INTRODUCTION TO PASTERY AND BAKERY (3-3) 5

This course introduces students to classical pastry and presents the fundamental techniques of pastry doughs, creams and fillings necessary to achieve successful creations and gives students a strong foundation on which to build their pâtisserie skills and knowledge. The demonstrations and practical sessions are focused on the work with dough and batter, cream and pastry as well as the elaboration of classic cakes. During the classes, students will gain expertise on making of each product, across their origin and history.

Course Code: GAST 208     ECTS: 5

 

FOREIGN LANGUAGE II (3-0) 3

Students can choose one of the language courses among German, Russian and Spanish. Course descriptions are specified by the School of Foreing Languages.

Course Code: NAE 2XX                 ECTS: 5

 

FOOD CULTURE (2-0) 2

This course explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensive and engaging course gives students an introductory knowledge of food cultures from five continents. Based on progressive trends, this course is designed to develop and sharpen fundamental knowledge of international cuisines. Emphasis will be on sustainability and how locally grown foods enhance cuisines. This course covers the history and geography of cuisine, and people alongside recipes and cooking techniques. Detailed ingredients lists and culinary glossaries for each country or region discussed.

Course Code: GAST 204     ECTS: 3

 

OTTOMAN KITCHEN CULTURE (2-0) 2

Students will study the cuisines of the countries that were reigned over by Ottoman Empire in the history; their historical background, contributions to the humanity up to now. Types of foods, cuisine cultures, service, hygiene concepts, taste expectations will be assessed.

Course Code: GAST 206     ECTS: 4

 

FOOD HISTORY (2-0) 2

Historical development of food and beverage consumption is examined in respect to economic, social, political and cultural processes in this course. European and World cultures from Renaissance to present day are explained. Evolution and effects on gastronomy of production systems from Industrial Revolution until today is also examined. Changes resulting from both individual and social aspects with regard to food production and consumption is informed.

Course Code: GAST 210     ECTS: 3

 

SUMMER WORK INTEGRATED LEARNING I (2-25) 3

Students will complete a full summer, hospitality work experience at a hotel, a restaurant, a resort, a club, a theme park, an in-flight catering establishment, an institutional food service or on a cruise-line ship, providing them with real-life experiences that cannot be simulated in the classroom. Interns are to be evaluated by an academic supervisor as well as the internship coordinator on a regular basis.

Course Code: GAST 200     ECTS: 5

 

3. YEAR

5. FALL SEMESTER

YABANCI DİL -III (3-0) 3

Students can choose one of the language courses among German, Russian and Spanish. Course descriptions are specified by the School of Foreing Languages.

Course Code: NAE 3XX                 ECTS: 5

 

SALES AND MARKETING FOR FOOD AND BEVERAGE  (3-0) 3

Students, who follow the course, will learn sales and marketing processes, management in food and beverage industry and will examine implementation of marketing concepts and methods according to necessities of food and beverage industry and case studies.

Course Code: GAST 305     ECTS: 3

 

KITCHEN TECHNOLOGY-III (3-3) 5

Students learn selection of adequate cooking technique, food preparation, effective recipe usage and mise-en-place in respect to timing throughout this course. Kitchen practices about stocks, bakery and basic cooking techniques are performed. The course provides information about how attentive and delicious food preparation and serving to real customers is conducted. The course covers the preparation and presentation of garde manger - hot cooking practices in details.

Course Code: GAST 301     ECTS: 5

 

CONSUMER BEHAVIOUR (3-0) 3

This course covers factors affecting purchase-related consumer decisions. Personal and external factors that have impact upon the consumer decision making process, attitude formation and attitude change, communication, adaptation of innovations and brand loyalty.

Course Code: TRM 335                   ECTS: 5

 

COST CONTROL & PURCHASING (3-0) 3

Students will concentrate on establishing food and beverage control standards, developing and monitoring operational budgets, implementing menu engineering, managing purchasing and receiving control points, supervising storing and issuing control points, calculating, analyzing and reporting food and beverage costs and revenue.

Course Code: GAST 303     ECTS: 4

 

BANQUET AND EVENT MANAGEMENT (3-0) 3

The course covers the subjects of food and beverage events, food festivals, inside/outside catering organizations, culinary competitions, national and international representation of various cuisines.  Students learn the new trends and consumer needs for culinary events. The students are informed about contracting, management, direction, presentation, service and evaluation of a special organization.

Course Code: GAST 307     ECTS: 4

 

 

6 .SPRING SEMESTER

 

FOREIGN LANGUAGE IV (3-0) 3

Students can choose one of the language courses among German, Russian and Spanish. Course descriptions are specified by the School of Foreing Languages.

Course Code: NAE 3XX                 ECTS: 5

 

KITCHEN TECHNOLOGY-IV (3-3) 5

Students learn selection of adequate cooking technique, food preparation, effective recipe usage and mise-en-place in respect to timing throughout this course. Kitchen practices about stocks, bakery and basic cooking techniques are performed. The course provides information about how attentive and delicious food preparation and serving to real customers is conducted. The course covers the preparation and presentation of garde manger - hot cooking practices in details.

Course Code: GAST 302     ECTS: 5

 

HUMAN RESOURCES MANAGEMENT (3-0) 3

Functions of human resources management; human resource planning, job analysis, job descriptions, job specifications, job design, recruitment, selection, orientation of new employees, training and development, performance appraisal, wage and salary management, job evaluation, discipline, Resume and CV writing, interview process.

Course Code: TRM 304                   ECTS: 5

 

TURKISH REGIONAL CUISINES (1-2) 3

Students will study the Local, Anatolian and Turkish cuisine. Their historical background, contributions to the humanity, types of foods, cuisine cultures, service, hygiene concepts, taste expectations will be assessed. Students will gain knowledge and experience through both production and tasting.

Course Code: GAST 304     ECTS: 3

 

ADVANCED BAKERY AND PASTERY TECHNIQUES AND DECORATION METHODS (1-2) 3

In this course, advanced level of pastry and desserts preparing techniques and practices are given to the students. The required information about bakery production in terms of raw materials, tools and equipments in industrial kitchens are taught. The students use all those materials and information during the trainings.

Course Code: GAST 306     ECTS: 4

 

SUMMER WORK INTEGRATED LEARNING II (2-25) 3

Students will complete a full summer, hospitality work experience at a hotel, a restaurant, a resort, a club, a theme park, an in-flight catering establishment, an institutional food service or on a cruise-line ship which provides them with real-life experiences, preferably at a supervisory level, that cannot be simulated in the classroom. Interns are to be evaluated by an academic supervisor as well as the internship coordinator on a regular basis.

Course Code: GAST 300     ECTS: 5

 

4 YEAR

7. FALL SEMESTER

MENU PLANNING AND DESIGN (2-1) 3

In accordance with the principles of menu planning, varieties of menus are developed. Students learn how to prepare menu for low/high calorie diets, for people avoiding certain types of foods (meat, processed vegetables, for customers who are sensitive about healthy food etc.)  Students gain ability to manage a food and beverage operation effectively. In this course, students will prepare a restaurant menu for customers as a case study.

Course Code: GAST 401     ECTS: 4

 

KITCHEN TECHNOLOGY V (3-3) 5

Students learn selection of adequate cooking technique, food preparation, effective recipe usage and mise-en-place in respect to timing throughout this course. Kitchen practices about stocks, bakery and basic cooking techniques are performed. The course provides information about how attentive and delicious food preparation and serving to real customers is conducted. The course covers the preparation and presentation of garde manger - hot cooking practices in details.

Course Code: GAST 403     ECTS: 5

 

WORLD CUISINES (1-3) 4

The content of this course is made up of the forthcoming culinary specifications and practices of Europe, Far East, Asia, and the America continents. The students are informed about the culinary culture and the cuisines of those geographical areas. The recipes belonging to those geographical areas of the world are taught theoretically and practically.

Course Code: GAST 405     ECTS: 5

 

FOOD POLITICS AND REGULATION (2-0) 3

Information about recommendation of EFSA (European Food Safety Authority), FDA (Food and Drug Administration), FAO (Food and Agriculture Organization of the United States), regulation, codex published by official foundations, food operation systems will be taught. In addition, genetic modification, food import, food additives, food safety and legal obligations constitute of the content of the course.

Course Code: GAST 407     ECTS: 3

 

8. SPRING SEMESTER

CAPSTONE PROJECT (3-0) 3

This course provides students with advanced knowledge of the research paradigms, questions and methods relevant to the study of gastronomy. Under the supervision of a designated academic staff member, students pursue an independently researched project of their choice. Assessment tasks focus on developing good literature search skills, sound research questions and a strong research proposal. The unit culminates in the writing of an academic paper.

Course Code:GAST 400      ECTS:: 5

 

FACILITIES MANAGEMENT AND DESIGN (2-1) 3

Students will learn and be able to plan, design, draw, and select convenient equipment, interior design of production and service areas of restaurants or food production facilities. Students will have information and improve their understanding about planning and design specifications of commercial and institutional food facilities like basic capacity concerns, relations between personnel and spatial organization, kitchen types, classifications. The knowledge about maintenance and repair of these facilities will be gained by students.

Course Code: GAST 402     ECTS: 5

 

AREA ELECTIVE COURSES

 

FORMULATION AND SENSORY EVALUATION OF FOOD PRODUCTS (3-0) 3

Effect of different kitchen techniques and formulations on sensorial properties of final product, testing of sensorial properties of foods such as appearance, taste and odor during sensorial panels consist this course. Furthermore, laboratory equipments and methods in order to evaluate the sensorial properties are taught in this course.

Course Code: GAST 331     ECTS:: 4

 

VEGETARIAN KITCHEN (1-2) 3

Students will learn necessary information about vegetarian and about people having special eating habits. So they will be able to create solutions for them.

Course Code: GAST 333     ECTS:: 4

 

CHEESE VARIETIES IN INTERNATIONAL CUISINES (2-1) 3

This course examines the 9000+ year history of cheese, it's place in western civilization, and the environmental and cultural forces that shaped the development of diverse cheeses. And countries with their well-known cheeses will be studied.

Course Code: GAST 330     ECTS:: 3

 

GASTRONOMIC WRITING (2-0) 3

Students will develop and improve food-writing skills through the study of journalistic ethics, advertising, scientific and technological matters, recipe writing, food criticism, anthropological and historical writing about food, food in fiction, magazines and newspapers.

Course Code: GAST 332     ECTS:: 3

 

FOOD STYLING AND PHOTOGRAPHY (3-0) 3

The content of this course will consist of technical information to provide expertise in the field of visual and written social media and in the field where artistic practices take place in, and examples from that work area. Students will learn information about marketing in food and beverage industry and communication in particular, texture, balance, color, movement and basic design concepts such as integrity and design of serving plate.

Course Code: GAST 431     ECTS:: 4

 

WINE SCIENCE AND CULTURE (3-0) 3

Students will be given a basic overview of general ideas about wine production, grape varieties wine and food matching, quality assesment for wine in general. How to  prepare a wine menu and the wine regions around the world together with wine regions of Turkey and the characteristics of Turkish wines will be the general overview. Wine tasting techniques and blind tasting and evaluation will be part of the course outline. 

Course Code: GAST 433     ECTS:: 4

 

CHOCOLATE ART (1-2) 3

The history of chocolate and desserts, their roots and geographies will be discussed. The products based on the chocolate as well as those formed through different dessert perceptions in the world will be researched and they will be produced and tasted in the pastry kitchen.

Course Code: GAST 435     ECTS:: 4

 

RESTAURANT OPERATIONS, PROBLEMS AND SOLUTIONS (3-0) 3

Restaurants cover significant part of our lives as both small and medium sized enterprises and the workplaces that generate considerable revenue and provide employment opportunity. As a human-intensive line of business, they face with problems in every magnitude and try to find solutions. Students will study on how these problems arise within the system and what sort of solutions can be generated and will produce new approaches.

Course Code: GAST 430     ECTS:: 5

 

INNOVATION AND CREATIVITY (3-0) 3

This course adopts a problem based learning approach to explore the topic of change and innovation as it affects tourism, hospitality, gastronomy and events. Issues of innovation and creativity are explored in a real world context and are applied to specific case studies. Broad trends and change drivers are critically examined and debated. Students are required to analyse and discuss the potential implications of innovation and creativity for the gastronomy responses to these trends.

Course Code: GAST 466     ECTS:: 5

 

FOOD AND MEDIA (3-0) 3

Students will examine the world of food and beverage from a different perspective such as media and press and research the opportunities in the printed and/or electronic press and media, which have taken on important duty in the recognition of the sector and also sector’s becoming widespread.

Course Code: GAST 432     ECTS:: 5

 

FOOD AND BEVERAGE SERVICE (3-0) 3

This course gives the students a general knowledge of the terminology, concepts and procedures used in effective planning, operating and control for the front of the house of the food and beverage operations.

Course Code: GAST 434     ECTS: 5