University Compulsory Courses |
T |
P |
C |
ECTS |
BTU100 |
COMPUTER LITERACY |
|
2 |
- |
2 |
2 |
GSBHSH |
FINE ARTS ELECTIVE/FIRST AID |
|
- |
2 |
1 |
1 |
KRY100 |
CAREER PLANNING |
|
1 |
- |
1 |
2 |
ORY100 |
INTRODUCTION TO UNIVERSITY LIFE |
|
1 |
- |
1 |
1 |
|
First Term (Fall) |
T |
P |
C |
ECTS |
AŞP001 |
ELECTIVE I |
|
3 |
- |
3 |
5 |
AŞP101 |
KITCHEN SERVICES MANAGEMENT I |
|
3 |
- |
3 |
6 |
AŞP103 |
HISTORY OF GASTRONOMY |
|
3 |
- |
3 |
6 |
AŞP105 |
PRACTICE OF BASIC KITCHEN I |
|
1 |
3 |
3 |
6 |
İNGL111 |
GENERAL ENGLISH I |
|
4 |
- |
4 |
5 |
TÜRK101 |
TURKISH I |
|
2 |
- |
2 |
2 |
|
Second Term (Spring) |
T |
P |
C |
ECTS |
AŞP002 |
ELECTIVE II |
|
1 |
2 |
3 |
5 |
AŞP102 |
KITCHEN SERVICES MANAGEMENT II |
|
3 |
- |
3 |
4 |
AŞP104 |
BASIC PRINCIPLES OF NUTRITION |
|
3 |
- |
3 |
5 |
AŞP106 |
PRACTICE OF BASIC KITCHEN II |
|
1 |
3 |
3 |
4 |
AŞP122 |
INTERNSHIP |
|
- |
- |
- |
5 |
İNGL112 |
GENERAL ENGLISH II |
|
4 |
- |
4 |
5 |
TÜRK102 |
TURKISH II |
|
2 |
- |
2 |
2 |
|
Third Term (Fall) |
T |
P |
C |
ECTS |
AŞP003 |
ELECTIVE III |
|
3 |
- |
3 |
5 |
AŞP004 |
ELECTIVE IV |
|
1 |
2 |
3 |
5 |
AŞP201 |
MENU MANAGEMENT AND PLANNING |
|
3 |
- |
3 |
6 |
AŞP203 |
PRACTICE OF TURKISH CUISINE CULTURE |
|
1 |
3 |
3 |
6 |
AŞP205 |
PASTRY AND BAKERY I |
|
1 |
3 |
3 |
6 |
ATA201 |
ATATÜRK'S PRINCIPLES AND THE HIST. OF THE TURKISH REVOLUTION I |
|
2 |
- |
2 |
2 |
|
Fourth Term (Spring) |
T |
P |
C |
ECTS |
AŞP005 |
ELECTIVE V |
|
3 |
- |
3 |
5 |
AŞP006 |
ELECTIVE VI |
|
1 |
2 |
3 |
5 |
AŞP202 |
FOOD PRESERVATION TECHNIQUES |
|
3 |
- |
3 |
6 |
AŞP204 |
WORLD CUISINES |
|
1 |
3 |
3 |
6 |
AŞP206 |
PASTRY AND BAKERY II |
|
1 |
3 |
3 |
6 |
ATA202 |
ATATÜRK'S PRINCIPLES AND THE HIST. OF THE TURKISH REVOLUTION II |
|
2 |
- |
2 |
2 |
|
Elective Courses |
T |
P |
C |
ECTS |
AŞP150 |
ANCIENT FOOD CULTURE |
|
3 |
- |
3 |
5 |
AŞP151 |
ORGANIZATIONAL BEHAVIOR |
|
3 |
- |
3 |
5 |
AŞP152 |
ENTREPRENEURSHIP |
|
3 |
- |
3 |
5 |
AŞP153 |
OCCUPATIONAL HEALTH AND SAFETY IN THE KITCHEN |
|
3 |
- |
3 |
5 |
AŞP154 |
FOOD LAW AND LEGISLATION |
|
3 |
- |
3 |
5 |
AŞP155 |
RESEARCH METHODS |
|
3 |
- |
3 |
5 |
AŞP156 |
FOOD & BEVERAGE COST CONTROL |
|
3 |
- |
3 |
5 |
AŞP157 |
PROFESSIONAL ETHICS |
|
3 |
- |
3 |
5 |
AŞP158 |
NUTRIENT TECHNOLOGY |
|
3 |
- |
3 |
5 |
AŞP159 |
CROP DETERMINATION AND PURCHASING |
|
3 |
- |
3 |
5 |
AŞP160 |
MANAGEMENT AND ORGANIZATION |
|
3 |
- |
3 |
5 |
AŞP161 |
HISTORY OF ART |
|
3 |
- |
3 |
5 |
AŞP162 |
BANQUET MANAGEMENT |
|
3 |
- |
3 |
5 |
AŞP164 |
THE RELATIONSHIP OF FOOD AND MUSIC |
|
3 |
- |
3 |
5 |
AŞP166 |
SELJUK AND OTTOMAN CUISINE |
|
1 |
2 |
3 |
5 |
AŞP168 |
APPETIZER CUISINE |
|
1 |
2 |
3 |
5 |
AŞP170 |
CHOCOLATE MAKING TECHNIQUE |
|
1 |
2 |
3 |
5 |
AŞP172 |
FOOD GARNISHING AND DECORATION TECHNIQUES |
|
1 |
2 |
3 |
5 |
AŞP174 |
ART OF FOOD STYLING AND PHOTOGRAPHY |
|
1 |
2 |
3 |
5 |
AŞP178 |
ICE CREAM AND MILK-BASED DESSERT PRACTICE |
|
1 |
2 |
3 |
5 |
AŞP180 |
SUGAR DOUGH MODELING TECHNIQUES AND PRACTICES |
|
1 |
2 |
3 |
5 |
AŞP250 |
FOOD AND BEVERAGE MANAGEMENT |
|
3 |
- |
3 |
5 |
AŞP251 |
FOOD SOCIOLOGY |
|
3 |
- |
3 |
5 |
AŞP252 |
FOOD AND BEVERAGE AUTOMATION SYSTEMS |
|
3 |
- |
3 |
5 |
AŞP253 |
ANALYSIS OF SENSORIAL |
|
3 |
- |
3 |
5 |
AŞP254 |
COFFEE AND TEA CULTURE |
|
3 |
- |
3 |
5 |
AŞP255 |
MEDIA AND GASTRONOMY |
|
3 |
- |
3 |
5 |
AŞP256 |
FOOD SAFETY AND HYGIENE |
|
3 |
- |
3 |
5 |
AŞP257 |
PROTOCOL AND SOCIAL CODE OF CONDUCT |
|
3 |
- |
3 |
5 |
AŞP258 |
MARKETING |
|
3 |
- |
3 |
5 |
AŞP259 |
MOLECULAR GASTRONOMY |
|
1 |
2 |
3 |
5 |
AŞP260 |
DESIGN AND AESTHETICS |
|
3 |
- |
3 |
5 |
AŞP261 |
SUSTAINABLE GASTRONOMY |
|
3 |
- |
3 |
5 |
AŞP262 |
MADICAL AND AROMATIC HERBS |
|
3 |
- |
3 |
5 |
AŞP264 |
MEAT PROCESSING TECHNOLOGY |
|
1 |
2 |
3 |
5 |
AŞP265 |
NEW KITCHEN TRENDS |
|
1 |
2 |
3 |
5 |
AŞP266 |
SEAFOOD CUISINE |
|
1 |
2 |
3 |
5 |
AŞP267 |
VEGETARIAN CUISINE |
|
1 |
2 |
3 |
5 |
AŞP268 |
KITCHEN OF DIET |
|
1 |
2 |
3 |
5 |
AŞP269 |
NUTRITION IN SPECIAL CASES |
|
1 |
2 |
3 |
5 |
AŞP270 |
FAR EASTERN CUISINE CULTURE AND PRACTICES |
|
1 |
2 |
3 |
5 |
AŞP271 |
CULINARY CULTURES OF THA MEDITERRANEAN |
|
1 |
2 |
3 |
5 |
AŞP272 |
CULINARY CULTURES OF FRANCE |
|
1 |
2 |
3 |
5 |
AŞP273 |
CULINARY CULTURES OF ITALY |
|
1 |
2 |
3 |
5 |
AŞP274 |
CULINARY CULTURES OF SPAIN |
|
1 |
2 |
3 |
5 |
AŞP275 |
PROFESSIONAL BARTENDING AND MIXOLOGY |
|
1 |
2 |
3 |
5 |
AŞP276 |
EXPERIMENTAL COOKING METHODS |
|
1 |
2 |
3 |
5 |
AŞP277 |
PRODUCTION OF CAKES AND BISCUITS |
|
1 |
2 |
3 |
5 |
AŞP278 |
SEMINAR |
|
1 |
2 |
3 |
5 |
|
Common Elective Courses |
T |
P |
C |
ECTS |
GSB101 |
PHOTOGRAPHY |
|
- |
2 |
1 |
1 |
GSB102 |
PHOTOGRAPHY |
|
- |
2 |
1 |
1 |
GSB103 |
SCULPTURE |
|
- |
2 |
1 |
1 |
GSB104 |
SCULPTURE |
|
- |
2 |
1 |
1 |
GSB105 |
CLASSICAL MUSIC APPRECIATION |
|
- |
2 |
1 |
1 |
GSB107 |
VISUAL CULTURE AND HISTORY OF ART |
|
- |
2 |
1 |
1 |
GSB109 |
ANATOLIAN ARCHAEOLOGY |
|
- |
2 |
1 |
1 |
GSB111 |
FILM CULTURE AND HISTORY |
|
- |
2 |
1 |
1 |
GSB113 |
PAINTING |
|
- |
2 |
1 |
1 |
GSB115 |
DANCE IMPROVISATION AND CONTACT IMPROVISATION |
|
- |
2 |
1 |
1 |
GSB117 |
INTERPRETING CONTEMPORARY DANCE |
|
- |
2 |
1 |
1 |
GSB119 |
HUMAN AND ENVIRONMENT INTERACTION |
|
- |
2 |
1 |
1 |
GSB121 |
DESIGN, CULTURE AND CONSUMPTION |
|
- |
2 |
1 |
1 |
GSB123 |
INTRODUCTION TO CONTEMPORARY DANCE |
|
- |
2 |
1 |
1 |
GSB125 |
JEWELLERY DESIGN |
|
- |
2 |
1 |
1 |
GSB127 |
CERAMIC |
|
- |
2 |
1 |
1 |
GSB129 |
CITIES AND HISTORICAL ENVIRONMENTS |
|
- |
2 |
1 |
1 |
GSB131 |
21ST CENTURY WORLD AND TRENDS IN ART |
|
- |
2 |
1 |
1 |
GSB133 |
MUSIC GENRES THROUGHOUT AGES |
|
- |
2 |
1 |
1 |
GSB135 |
UNIVERSAL LAW PRINCIPLES IN WORKS OF ART AND LITERATURE |
|
- |
2 |
1 |
1 |
GSB137 |
EFFECTIVE AND FLUENT SPEAKING |
|
- |
2 |
1 |
1 |
GSB139 |
CURREND BASIC ECONOMICS |
|
- |
2 |
1 |
1 |
HSH100 |
BASIC FIRST AID |
|
1 |
1 |
1 |
1 |
KAM100 |
CURRENT PERIOD HISTORY OF TURKISH CYPRIOTS |
|
- |
2 |
1 |
1 |
MED099 |
SOCIAL GENDER AND VIOLENCE AGAINST WOMEN |
|
1 |
2 |
1 |
1 |
YAKE100 |
CREATIVE INDUSTRY |
|
2 |
- |
1 |
1 |
|
Non-scheduled Elective Course |
T |
P |
C |
ECTS |
GNLÇ310 |
VOLUNTARY STUDIES |
|
1 |
2 |
2 |
4 |
|