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 |
İNGL111 |
GENERAL ENGLISH I |
|
4 |
- |
4 |
5 |
PST001 |
ELECTIVE COURSE I |
|
3 |
- |
3 |
5 |
PST101 |
KITCHEN SERVICES MANAGEMENT I |
|
3 |
- |
3 |
6 |
PST103 |
HISTORY OF GASTRONOMY |
|
3 |
- |
3 |
6 |
PST105 |
BASIC DOUGH MAKING TECHNIQUES I |
|
1 |
3 |
3 |
6 |
TÜRK101 |
TURKISH I |
|
2 |
- |
2 |
2 |
|
Second Term (Spring) |
T |
P |
C |
ECTS |
İNGL112 |
GENERAL ENGLISH II |
|
4 |
- |
4 |
5 |
PST002 |
ELECTIVE COURSE II |
|
3 |
- |
3 |
5 |
PST102 |
KITCHEN SERVICES MANAGEMENT II |
|
3 |
- |
3 |
4 |
PST104 |
BASIC CAKE MAKING TECHNIQUES |
|
1 |
3 |
3 |
5 |
PST106 |
BASIC DOUGH MAKING TECHNIQUES II |
|
1 |
3 |
3 |
4 |
PST122 |
INTERNSHIP |
|
- |
- |
- |
5 |
TÜRK102 |
TURKISH II |
|
2 |
- |
2 |
2 |
|
Third Term (Fall) |
T |
P |
C |
ECTS |
ATA201 |
ATATÜRK'S PRINCIPLES AND THE HIST. OF THE TURKISH REVOLUTION I |
|
2 |
- |
2 |
2 |
PST003 |
ELECTIVE COURSE III |
|
3 |
- |
3 |
5 |
PST004 |
ELECTIVE COURSE IV |
|
1 |
2 |
3 |
5 |
PST201 |
MENU MANAGEMENT AND PLANNING |
|
3 |
- |
3 |
6 |
PST203 |
ARTIZAN BREADS |
|
1 |
3 |
3 |
6 |
PST205 |
CLASSIC AND MODERN PASTRY |
|
1 |
3 |
3 |
6 |
|
Fourth Term (Spring) |
T |
P |
C |
ECTS |
ATA202 |
ATATÜRK'S PRINCIPLES AND THE HIST. OF THE TURKISH REVOLUTION II |
|
2 |
- |
2 |
2 |
PST005 |
ELECTIVE COURSE V |
|
3 |
- |
3 |
5 |
PST006 |
ELECTIVE COURSE VI |
|
1 |
2 |
3 |
5 |
PST202 |
FOOD PRESERVATION TECHNIQUES |
|
3 |
- |
3 |
6 |
PST204 |
CHOCOLATE AND SAUCE MAKING TECHNIQUES |
|
1 |
3 |
3 |
6 |
PST206 |
INTERNATIONAL PASTRY AND BAKERY PRACTICES |
|
1 |
3 |
3 |
6 |
|
Elective Courses |
T |
P |
C |
ECTS |
PST150 |
ANCIENT FOOD CULTURE |
|
3 |
- |
3 |
5 |
PST151 |
ORGANIZATIONAL BEHAVIOR |
|
3 |
- |
3 |
5 |
PST152 |
ENTREPRENEURSHIP |
|
3 |
- |
3 |
5 |
PST153 |
OCCUPATIONAL HEALTH AND SAFETY IN THE KITCHEN |
|
3 |
- |
3 |
5 |
PST154 |
FOOD LAW AND LEGISLATION |
|
3 |
- |
3 |
5 |
PST155 |
RESEARCH METHODS |
|
3 |
- |
3 |
5 |
PST156 |
FOOD & BEVERAGE COST CONTROL |
|
3 |
- |
3 |
5 |
PST157 |
PROFESSIONAL ETHICS |
|
3 |
- |
3 |
5 |
PST158 |
NUTRIENT TECHNOLOGY |
|
3 |
- |
3 |
5 |
PST159 |
CROP DETERMINATION AND PURCHASING |
|
3 |
- |
3 |
5 |
PST160 |
MANAGEMENT AND ORGANIZATION |
|
3 |
- |
3 |
5 |
PST161 |
HISTORY OF ART |
|
3 |
- |
3 |
5 |
PST162 |
BANQUET MANAGEMENT |
|
3 |
- |
3 |
5 |
PST163 |
BASIC CREAM AND DERIVATIVES |
|
1 |
2 |
3 |
5 |
PST164 |
HOT DESSERTS |
|
1 |
2 |
3 |
5 |
PST165 |
KITCHEN EQUIPMENT |
|
3 |
- |
3 |
5 |
PST166 |
COLD DESSERTS |
|
1 |
2 |
3 |
5 |
PST167 |
COOKING TECHNIQUES |
|
1 |
2 |
3 |
5 |
PST168 |
BASIC CAKE DECORATION |
|
1 |
2 |
3 |
5 |
PST169 |
GASTRONOMIC TOURISM |
|
3 |
- |
3 |
5 |
PST170 |
ART OF CANDY |
|
1 |
2 |
3 |
5 |
PST172 |
PASTRY STYLIST AND PHOTOGRAPHY |
|
1 |
2 |
3 |
5 |
PST250 |
FOOD AND BEVERAGE MANAGEMENT |
|
3 |
- |
3 |
5 |
PST251 |
FOOD SOCIOLOGY |
|
3 |
- |
3 |
5 |
PST252 |
FOOD AND BEVERAGE AUTOMATION SYSTEMS |
|
3 |
- |
3 |
5 |
PST253 |
SENSORY ANALYSIS |
|
3 |
- |
3 |
5 |
PST254 |
SENSORY ANALYSIS |
|
3 |
- |
3 |
5 |
PST255 |
MEDIA AND GASTRONOMY |
|
3 |
- |
3 |
5 |
PST256 |
FOOD SAFETY AND HYGIENE |
|
3 |
- |
3 |
5 |
PST257 |
PROTOCOL AND SOCIAL CONDUCT |
|
3 |
- |
3 |
5 |
PST258 |
MARKETING |
|
3 |
- |
3 |
5 |
PST259 |
MOLECULAR GASTRONOMY |
|
1 |
2 |
3 |
5 |
PST260 |
DESIGN AND AESTHETICS |
|
3 |
- |
3 |
5 |
PST261 |
SUSTAINABLE GASTRONOMY |
|
3 |
- |
3 |
5 |
PST262 |
MADICAL AND AROMATIC HERBS |
|
3 |
- |
3 |
5 |
PST263 |
SHERBET-MAKING TECHNIQUES AND HALVAS |
|
1 |
2 |
3 |
5 |
PST264 |
PASTRY AND BREAD MAKING IN THE ANATOLIAN CUISINE |
|
1 |
2 |
3 |
5 |
PST265 |
NEW KITCHEN TRENDS |
|
1 |
2 |
3 |
5 |
PST266 |
LOCAL DESSERT APPLICATIONS |
|
1 |
2 |
3 |
5 |
PST267 |
PRODUCTION OF CAKES AND BISCUITS |
|
1 |
2 |
3 |
5 |
PST268 |
PASTRY AND BREAD MAKING IN FAR EASTERN CUISINE |
|
1 |
2 |
3 |
5 |
PST269 |
NUTRITION IN SPECIAL CASES |
|
1 |
2 |
3 |
5 |
PST270 |
PASTRY AND BREAD MAKING IN ITALIAN CUISINE |
|
1 |
2 |
3 |
5 |
PST271 |
ICE CREAM AND MILK-BASED DESSERT PRACTICE |
|
1 |
2 |
3 |
5 |
PST272 |
PASTRY AND BREAD MAKING IN FRENCH CUISINE |
|
1 |
2 |
3 |
5 |
PST273 |
PROFESSIONAL BARTENDING AND MIXOLOGY |
|
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 |
GSB160 |
SCULPTURE |
|
- |
- |
3 |
1 |
GSB164 |
HUMAN AND ENVIRONMENT INTERACTION |
|
- |
- |
3 |
1 |
GSB166 |
ANATOLIAN CIVILIZATIONS |
|
- |
- |
3 |
1 |
GSB168 |
ANATOLIAN CITIES AND HISTORICAL ENVIRONMENT |
|
- |
- |
3 |
1 |
|
Non-scheduled Elective Course |
T |
P |
C |
ECTS |
GNLÇ310 |
VOLUNTARY STUDIES |
|
1 |
2 |
2 |
4 |
|