|
1ST SEMESTER (FALL) |
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|
Course Code |
Course Name |
E/C |
Theoretical Course |
Practical Course |
Credit |
ECTS |
Course Contents |
|
|
271211012 |
Ataturk's Principles and Revolution History I |
C |
2 |
0 |
2 |
2 |
||
|
271211013 |
Turkish Language I |
C |
2 |
0 |
0 |
2 |
||
|
271211014 |
General Tourism |
C |
2 |
0 |
2 |
3 |
||
|
271211015 |
General Business |
C |
2 |
0 |
2 |
4 |
||
|
271211016 |
Kitchen Design and Management |
C |
2 |
0 |
2 |
4 |
||
|
271211017 |
Kitchen Terminology |
C |
2 |
0 |
2 |
4 |
||
|
271211018 |
Academic Orientation |
C |
1 |
0 |
0 |
1 |
||
|
271211019 |
Foreign Language I (ENG) |
C |
6 |
0 |
6 |
7 |
||
|
TOTAL |
19 |
0 |
16 |
27 |
||||
|
2ND SEMESTER (SPRING) |
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|
271212011 |
Ataturk's Principles and Revolution History II |
C |
2 |
0 |
2 |
2 |
||
|
271212014 |
Turkish Language II |
C |
2 |
0 |
0 |
2 |
||
|
271212015 |
Job security |
C |
1 |
0 |
1 |
3 |
||
|
271212016 |
Nutrition Principles |
C |
3 |
0 |
3 |
7 |
||
|
271212017 |
Food and Beverage Management |
C |
3 |
0 |
3 |
5 |
||
|
271212018 |
Health Precautions and First Aid |
C |
1 |
0 |
0 |
1 |
||
|
271212019 |
Foreign Language II (ENG) |
Z |
6 |
0 |
6 |
7 |
||
|
TOTAL |
18 |
0 |
15 |
27 |
||||
|
3RD SEMESTER (FALL) |
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|
271213011 |
Kitchen Applications I |
C |
2 |
2 |
3 |
8 |
||
|
271213012 |
Marketing in Food and Beverage Businesses |
C |
2 |
0 |
2 |
4 |
||
|
271213013 |
Food and Beverage Cost Control |
C |
2 |
0 |
2 |
4 |
||
|
271213014 |
Food Hygiene and Safety |
C |
3 |
0 |
3 |
4 |
||
|
271213015 |
Foreign Language III (ENG) |
C |
6 |
0 |
6 |
7 |
||
|
TOTAL |
15 |
2 |
16 |
27 |
||||
|
4TH SEMESTER (SPRING) |
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|
271214011 |
Kitchen Applications II |
C |
2 |
2 |
3 |
8 |
||
|
271214012 |
Turkish Cuisine |
C |
2 |
2 |
3 |
7 |
||
|
271214013 |
Service and Bar Information |
C |
2 |
0 |
2 |
5 |
||
|
271214014 |
Foreign Language IV (ENG) |
C |
6 |
0 |
6 |
7 |
||
|
TOTAL |
12 |
4 |
14 |
27 |
||||
|
5TH SEMESTER (FALL) |
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|
271215011 |
Foreign Language V (ENG) |
C |
4 |
0 |
4 |
5 |
||
|
271215012 |
World Cuisines |
C |
2 |
2 |
3 |
5 |
||
|
271215013 |
Organizational Behavior |
C |
3 |
0 |
3 |
4 |
||
|
271215014 |
Automation in Food and Beverage Businesses |
C |
1 |
2 |
2 |
4 |
||
|
ELECTIVE I (4 COURSES MUST BE SELECTED) |
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|
271215015 |
Edible Herbs |
E |
2 |
0 |
2 |
3 |
||
|
271215016 |
Gastronomy Readings |
E |
2 |
0 |
2 |
3 |
||
|
271215017 |
Food and Beverage Economy |
E |
2 |
0 |
2 |
3 |
||
|
271215018 |
Innovation and Technology in Gastronomy |
E |
2 |
0 |
2 |
3 |
||
|
271215019 |
Kitchen Trends |
E |
2 |
0 |
2 |
3 |
||
|
271215020 |
Basic Art and Aesthetics Knowledge |
E |
2 |
0 |
2 |
3 |
||
|
271215021 |
Geography of Gastronomy |
E |
2 |
0 |
2 |
3 |
||
|
271215022 |
Special Interest Tourism |
E |
2 |
0 |
2 |
3 |
||
|
271215023 |
Contact Information |
E |
2 |
0 |
2 |
3 |
||
|
271215024 |
Human Rights |
E |
2 |
0 |
2 |
3 |
||
|
271215025 |
Cultural Heritage Management |
E |
2 |
0 |
2 |
3 |
||
|
271215026 |
Event Management |
E |
2 |
0 |
2 |
3 |
||
|
271215027 |
Customer Relationship Management |
E |
2 |
0 |
2 |
3 |
||
|
TOTAL |
18 |
4 |
20 |
30 |
||||
|
6TH SEMESTER (SPRING) |
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|
271216012 |
Foreign Language VI (ENG) |
C |
4 |
0 |
4 |
5 |
||
|
271216013 |
Banquet Applications |
C |
2 |
2 |
3 |
6 |
||
|
271216014 |
Gastronomy and Sustainability |
C |
2 |
0 |
2 |
3 |
||
|
271216015 |
Human Resources Management |
C |
3 |
0 |
3 |
4 |
||
|
ELECTIVE II (4 COURSES MUST BE SELECTED) |
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|
271216016 |
Green Kitchen |
E |
2 |
0 |
2 |
3 |
||
|
271216017 |
French Cuisine and Techniques |
E |
2 |
0 |
2 |
3 |
||
|
271216018 |
Gastronomy Shows and Seminars |
E |
2 |
0 |
2 |
3 |
||
|
271216019 |
Discussions on the Food and Beverage Industry |
E |
2 |
0 |
2 |
3 |
||
|
271216020 |
Gastronomy and Media |
E |
2 |
0 |
2 |
3 |
||
|
271216021 |
New Trends in the Food and Beverage Industry |
E |
2 |
0 |
2 |
3 |
||
|
271216022 |
Employee Relations in the Food and Beverage Industry |
E |
2 |
0 |
2 |
3 |
||
|
271216023 |
Strategic Management |
E |
2 |
0 |
2 |
3 |
||
|
271216024 |
Consumer Behavior |
E |
2 |
0 |
2 |
3 |
||
|
271216025 |
Intercultural Communication |
E |
2 |
0 |
2 |
3 |
||
|
TOTAL |
19 |
2 |
20 |
30 |
||||
|
7TH SEMESTER (FALL) |
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|
271217012 |
Foreign Language VII (ENG) |
C |
4 |
0 |
4 |
5 |
||
|
271217013 |
Cold Kitchen Applications |
C |
2 |
2 |
3 |
7 |
||
|
271217014 |
Food Formulation and Sensory Analysis |
C |
2 |
0 |
2 |
4 |
||
|
271217015 |
Menu Management |
C |
2 |
0 |
2 |
6 |
||
|
ELECTIVE III (4 COURSES MUST BE SELECTED) |
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|
271217016 |
Bread Types and Production Techniques |
E |
2 |
0 |
2 |
4 |
||
|
271217017 |
Food Styling and Photography |
E |
2 |
0 |
2 |
4 |
||
|
271217018 |
Protocol and Etiquette |
E |
2 |
0 |
2 |
4 |
||
|
271217019 |
Gastronomy Writing |
E |
2 |
0 |
2 |
4 |
||
|
271217020 |
Gastronomy and Culture |
E |
2 |
0 |
2 |
4 |
||
|
271217021 |
Spice and Coffee Culture |
E |
2 |
0 |
2 |
4 |
||
|
271217022 |
Science of Gastronomy |
E |
2 |
0 |
2 |
4 |
||
|
271217023 |
Professional English I |
E |
2 |
0 |
2 |
4 |
||
|
271217024 |
Professional Practices I |
E |
0 |
4 |
2 |
4 |
||
|
271217025 |
Russian I |
E |
2 |
0 |
2 |
4 |
||
|
271217026 |
German I |
E |
2 |
0 |
2 |
4 |
||
|
271217027 |
French I |
E |
2 |
0 |
2 |
4 |
||
|
271217030 |
Tourism and Environment |
E |
2 |
0 |
2 |
4 |
||
|
271217031 |
Quality Management |
E |
2 |
0 |
2 |
4 |
||
|
271217032 |
Digital Marketing |
E |
2 |
0 |
2 |
4 |
||
|
TOTAL |
18 |
2 |
19 |
38 |
||||
|
8TH SEMESTER (SPRING) |
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|
271218011 |
Foreign Language VIII (ENG) |
C |
4 |
0 |
4 |
5 |
||
|
271218012 |
Research Methods |
C |
3 |
0 |
3 |
3 |
||
|
271218013 |
Cake and Dessert Applications |
C |
3 |
0 |
3 |
7 |
||
|
271218014 |
Graduation Project (A,B,C…) |
C |
2 |
0 |
2 |
3 |
||
|
ELECTIVE IV (4 COURSES MUST BE SELECTED) |
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|
271218015 |
Turkish Cuisine Culture |
E |
2 |
0 |
2 |
4 |
||
|
271218016 |
Cheese Types in International Cuisines |
E |
2 |
0 |
2 |
4 |
||
|
271218017 |
Food Technologies |
E |
2 |
0 |
2 |
4 |
||
|
271218018 |
Food Legislation |
E |
2 |
0 |
2 |
4 |
||
|
271218019 |
Banquet Organization and Management |
E |
2 |
0 |
2 |
4 |
||
|
271218020 |
Pastas |
E |
2 |
0 |
2 |
4 |
||
|
271218021 |
General Accounting |
E |
2 |
0 |
2 |
4 |
||
|
271218022 |
Professional English II |
E |
2 |
0 |
2 |
4 |
||
|
271218023 |
Professional Practices II |
E |
0 |
4 |
2 |
4 |
||
|
271218024 |
Professional Ethics |
E |
2 |
0 |
2 |
4 |
||
|
271218025 |
Russian II |
E |
2 |
0 |
2 |
4 |
||
|
271218026 |
German II |
E |
2 |
0 |
2 |
4 |
||
|
271218027 |
French II |
E |
2 |
0 |
2 |
4 |
||
|
271218029 |
Career Management |
E |
2 |
0 |
2 |
4 |
||
|
271218030 |
Brand Management |
E |
2 |
0 |
2 |
4 |
||
|
271218031 |
Health Tourism |
E |
2 |
0 |
2 |
4 |
||
|
271218032 |
Social Responsibility Practices |
E |
2 |
0 |
2 |
4 |
||
|
TOTAL |
19 |
2 |
20 |
34 |
||||
|
140 |
240 |
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|
Number of compulsory courses that a student must success |
40 |
|||||||
|
Number of elective courses that a student must success |
16 |
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