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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
 
T:Theoretic
P:Practice
C:Credit
PRE:Precondition
ECTS:European Credit Transfer System