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 |
|