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University Compulsory Courses T P C ECTS
BTU100 COMPUTER LITERACY 2 - 2 2
KRY100 CAREER PLANNING 1 - 1 2
ORY100 INTRODUCTION TO UNIVERSITY LIFE 1 - 1 1
 
First Term (Fall) T P C ECTS
ATA101 ATATÜRK'S PRIN. AND THE HIST. OF THE TURKISH REP. I 2 - 2 2
GMS001 DEPARTMENTAL ELECTIVE I 1 2 2 3
GMS008 NON-DEPARTMENTAL ELECTIVE I 2 - 2 3
GMS101 GENERAL BUSINESS 3 - 3 5
GMS103 GENERAL ACCOUNTING 3 - 3 5
GMS105 GASTRONOMY AND FOOD HISTORY 3 - 3 5
İNGL101 ENGLISH I 4 - 4 5
TÜRK101 TURKISH I 2 - 2 2
 
Second Term (Spring) T P C ECTS
ATA102 ATATÜRK'S PRIN. AND THE HIST. OF THE TURKISH REP. II 2 - 2 2
GMS002 DEPARTMENTAL ELECTIVE II 1 2 2 3
GMS009 NON-DEPARTMENTAL ELECTIVE II (**) 2 - 2 3
GMS102 INTRODUCTION TO PRODUCT IDENTIFICATION 3 - 3 5
GMS104 FOOD SERVICES MANAGEMENT 3 - 3 5
GMS106 FOOD SAFETY AND HYGIENE 3 - 3 5
İNGL102 ENGLISH II (PRE:İNGL101) 4 - 4 5
TÜRK102 TURKISH II 2 - 2 2
 
Third Term (Fall) T P C ECTS
GMS003 DEPARTMENTAL ELECTIVE III 1 2 2 3
GMS010 NON-DEPARTMENTAL ELECTIVE III (***) 2 - 2 3
GMS201 CULINARY SKILLS I 2 4 4 8
GMS203 MENU MANAGEMENT AND PLANNING 2 - 2 3
GMS205 BASIC DESIGN AND AESTHETICS 2 2 3 5
GMS207 FUNDAMENTALS OF NUTRITION 2 - 2 3
İNGL201 ENGLISH III (PRE:İNGL102) 4 - 4 5
 
Fourth Term (Spring) T P C ECTS
GMS004 DEPARTMENTAL ELECTIVE IV 1 2 2 3
GMS011 NON-DEPARTMENTAL ELECTIVE IV (***) 2 - 2 3
GMS202 CULINARY SKILLS II (PRE:GMS201) 2 4 4 8
GMS208 INTERNSHIP I - 40 - 4
GMS210 MANAGEMENT AND ORGANIZATION 3 - 3 3
GMS212 GENERAL TOURISM 3 - 3 4
İNGL202 ENGLISH IV (PRE:İNGL201) 4 - 4 5
 
Fifth Term (Fall) T P C ECTS
GMS005 DEPARTMENTAL ELECTIVE V 1 2 2 3
GMS012 NON-DEPARTMENTAL ELECTIVE V (***) 2 - 2 3
GMS015 FOREIGN LANGUAGE ELECTIVE I 3 - 3 5
GMS301 TURKISH CULINARY CULTURE I 1 3 3 5
GMS303 WORLD CUISINES I 1 3 3 5
GMS305 PASTRY PRACTICES 1 2 2 4
İNGL301 ENGLISH V (PRE:İNGL202) 4 - 4 5
 
Sixth Term (Spring) T P C ECTS
GMS006 DEPARTMENTAL ELECTIVE VI 1 2 2 3
GMS013 NON-DEPARTMENTAL ELECTIVE VI (***) 2 - 2 3
GMS016 FOREIGN LANGUAGE ELECTIVE II 3 - 3 5
GMS300 INTERNSHIP II - 40 - 1
GMS302 TURKISH CULINARY CULTURE II 1 3 3 5
GMS304 WORLD CUISENES II 1 3 3 5
GMS306 BAKERY PRACTICES 1 2 2 3
GMS308 PROFESSIONAL ENGLISH I (PRE:İNGL301) 3 - 3 5
 
Seventh Term (Fall) T P C ECTS
GMS007 DEPARTMENTAL ELECTIVE VII 1 2 2 3
GMS014 NON-DEPARTMENTAL ELECTIVE VII (***) 2 - 2 3
GMS017 FOREIGN LANGUAGE ELECTIVE III 3 - 3 5
GMS403 FOOD AND BEVERAGE PRODUCT AND SERVICE 2 4 4 6
GMS405 COST CONTROLLING IN FOOD AND BEVERAGE SERVICES 3 - 3 5
GMS409 GRADUATION PROJECT 1 2 2 3
GMS490 PROFESIONAL ENGLISH II (PRE:GMS308) 3 - 3 5
 
Eighth Term (Spring) T P C ECTS
GMS400 IMMERSIVE INTERNSHIP (****) - 40 20 30
 
Compulsory Elective Foreign Language T P C ECTS
GMS135 GERMAN I 3 - 3 5
GMS136 GERMAN II (PRE:GMS135) 3 - 3 5
GMS147 GERMAN III (PRE:GMS136) 3 - 3 5
GMS235 ITALIAN I 3 - 3 5
GMS236 ITALIAN II (PRE:GMS235) 3 - 3 5
GMS247 ITALIAN III (PRE:GMS236) 3 - 3 5
GMS335 CHINESE I 3 - 3 5
GMS336 CHINESE II (PRE:GMS335) 3 - 3 5
GMS347 CHINESE III (PRE:GMS336) 3 - 3 5
GMS435 FRENCH I 3 - 3 5
GMS436 FRENCH II (PRE:GMS435) 3 - 3 5
GMS445 SPANISH I 3 - 3 5
GMS446 SPANISH II (PRE:GMS445) 3 - 3 5
GMS447 FRENCH III (PRE:GMS436) 3 - 3 5
GMS449 SPANISH III (PRE:GMS446) 3 - 3 5
 
Non-Departmental Elective Courses T P C ECTS
GMS171 ENVIRONMENTAL PROTECTION 2 - 2 3
GMS172 RESEARCH METHODS AND TECHNIQUES 2 - 2 3
GMS173 COMMUNICATION 2 - 2 3
GMS174 BUSINESS MATHEMATICS 2 - 2 3
GMS175 GENERAL ECONOMY 2 - 2 3
GMS176 PUBLIC RELATIONS 2 - 2 3
GMS177 FUNDAMENTAL LAW 2 - 2 3
GMS178 TOTAL QUALITY MANAGEMENT 2 - 2 3
GMS179 SERVICE MARKETING 2 - 2 3
GMS180 FINANCIAL MANAGEMENT IN FOOD AND BEVERAGE BUSINESSES 2 - 2 3
GMS181 INFORMATION AND COMMUNICATION TECHNOLOGIES 2 - 2 3
GMS182 COST ACCOUNTING IN FOOD AND BEVERAGE BUSINESSES 2 - 2 3
GMS271 BUSINESS AND SOCIAL SECURITY LAW 2 - 2 3
GMS272 ORGANIZATIONAL BEHAVIOR 2 - 2 3
GMS273 CONGRESS AND EXHIBITION ORGANIZATION 2 - 2 3
GMS274 TAX LAW 2 - 2 3
GMS275 SIGN LANGUAGE 2 - 2 3
GMS276 PROTOCOL AND SOCIAL ETIQUETTE 2 - 2 3
GMS277 INTERNATIONAL BUSINESS 2 - 2 3
GMS278 PROJECT MANAGEMENT 2 - 2 3
GMS279 NEGOTIATION TECHNIQUES AND CONFLICT MANAGEMENT 2 - 2 3
GMS280 HISTORY OF CIVILIZATION 2 - 2 3
GMS281 RECREATION AND ANIMATION IN TOURISM 2 - 2 3
GMS282 PRODUCTION MANAGEMENT IN FOOD AND BEVERAGE BUSINESSES 2 - 2 3
GMS371 GENERAL PSYCHOLOGY 2 - 2 3
GMS372 CONTEMPORARY MANAGEMENT TECHNIQUES 2 - 2 3
GMS373 E-COMMERCE 2 - 2 3
GMS374 SOCIOLOGY OF FOOD 2 - 2 3
GMS375 PROFESSIONAL ETHICS 2 - 2 3
GMS376 HUMAN RESORCE MANAGEMENT 2 - 2 3
GMS377 STRATEGIC MANAGEMENT 2 - 2 3
GMS378 CURRENT ISSUES IN AND APPOACHES TO TOURISM 2 - 2 3
GMS379 CUSTOMER RELATIONS MANAGEMENT 2 - 2 3
GMS380 FOOD CULTURE AND MUSIC 2 - 2 3
GMS381 FOOD AND BEVERAGE AUTOMATION SYSTEMS 2 - 2 3
GMS471 ARTISTIC APPROPRIATION AND INTELLECTUAL PROPERTY LAW 2 - 2 3
GMS473 MERCANTILE LAW 2 - 2 3
GMS475 ENTREPRENEURSHIP 2 - 2 3
GMS477 STATISTICS 2 - 2 3
GMS479 PUBLIC SPEAKING AND ELOQUENCE 2 - 2 3
 
Professional Elective Courses T P C ECTS
GMS151 INTRODUCTION TO KITCHEN EQUIPMENTS 1 2 2 3
GMS152 MEDIA AND GASTRONOMY 1 2 2 3
GMS153 SOUP AND SAUCE DEVELOPMENT 1 2 2 3
GMS154 SEMINARS IN GASTRONOMY 1 2 2 3
GMS155 FOOD SCIENCE AND TECHNOLOGY 1 2 2 3
GMS156 ANTIQUE FOOD CULTURES 1 2 2 3
GMS157 GASTRONOMY TOURISM 1 2 2 3
GMS158 PRODUCT KNOWLEDGE AND PURCHASING 1 2 2 3
GMS159 INTRODUCTION TO CULINARY SKILLS I 1 2 2 3
GMS160 INTRODUCTION TO CULINARY SKILLS II 1 2 2 3
GMS251 BEVERAGE TECHNOLOGY AND BAR MANAGEMENT 1 2 2 3
GMS252 FOOD STORAGE TECHNIQUES 1 2 2 3
GMS253 TEA, COFFEE AND CULTURE 1 2 2 3
GMS254 BANQUET ANR CATERING ORGANIZATION 1 2 2 3
GMS255 VEGETARIAN CUISINE 1 2 2 3
GMS256 MEDICINAL AND AROMATIC HERBS 1 2 2 3
GMS257 OCCUPATIONAL HEALTH AND SAFETY IN PROFESSIONAL KITCHENS 1 2 2 3
GMS258 TOURISM LEGISLATION 1 2 2 3
GMS259 CULINARY SKILL DEVELOPMENT I 1 2 2 3
GMS260 CULINARY SKILL DEVELOPMENT II 1 2 2 3
GMS261 ADVANCED MEAT PRODUCTION 1 2 2 3
GMS262 BASIC DOUGH PREPRATION TECHNIQUES 1 2 2 3
GMS350 MIXOLOGY TECHNIQUES AND APPLICATION 1 2 2 3
GMS351 ADVANCED SEAFOOD PRODUCTION 1 2 2 3
GMS352 CHOCOLATE PRODUCTION TECHNIQUES AND PRACTICE 1 2 2 3
GMS353 OENOLOGY: THE SCIENCE OF WINE PRODUCTION 1 2 2 3
GMS354 CATERING SERVICES 1 2 2 3
GMS355 INDUSTRIAL CULINARY AND RESTAURANT DESIGN 1 2 2 3
GMS356 SENSORY ANALYSES OF APPLIED FOOD FORMULATIONS 1 2 2 3
GMS357 FOOD GARNISHING AND DECORATION TECHNIQUES 1 2 2 3
GMS358 FOOD AND BEVERAGE MANAGEMENT 1 2 2 3
GMS359 EXPERIMENTAL COOKING METHODS 1 2 2 3
GMS360 FONDANT MODELING TECHNIQUES AND PRACTICE 1 2 2 3
GMS361 ICE CREAM AND MILK-BASED DESSERTS PRACTICE 1 2 2 3
GMS362 ANATOLIAN CULINARY CULTURE AND PRACTICES 1 2 2 3
GMS363 REGIONAL TURKISH BAKING AND PASTRY 1 2 2 3
GMS364 GARDE MANGER 1 2 2 3
GMS365 CULINARY CULTURES OF KOREA 1 2 2 3
GMS366 ADVANCED CAKE PRODUCTION 1 2 2 3
GMS367 CULINARY CULTURES OF SPAIN 1 2 2 3
GMS368 CULINARY CULTURES OF ITALY 1 2 2 3
GMS369 CULINARY CULTURE OF FRANCE 1 2 2 3
GMS370 PROFESSIONAL CAKE MODELING APPLICATIONS (PRE:GMS360) 1 2 2 3
GMS451 FOOD STYLING AND PHOTOGRAPHY 1 2 2 3
GMS453 TURKISH DESSERT PRACTICES 1 2 2 3
GMS455 CURRENT TRENDS IN GASTRONOMY 1 2 2 3
GMS457 OTTOMAN CULINARY PRACTICES 1 2 2 3
GMS459 FOOD PREPARATION AND DIETARY RESTRICTIONS 1 2 2 3
GMS461 CULINARY CULTURES OF THE MEDITERRANEAN 1 2 2 3
GMS463 CULINARY CULTURES PRACTICES OF ASIA 1 2 2 3
GMS465 MOLECULAR GASTRONOMY 1 2 2 3
GMS467 ARTISINAL BREADS 1 2 2 3
GMS469 SUSTAINABLE GASTRONOMY 1 2 2 3
 
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
HSH100 BASIC FIRST AID 1 1 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
 
T:Theoretic
P:Practice
C:Credit
PRE:Precondition
ECTS:European Credit Transfer System