ECTS Information Package / Course Catalogue
HOME INSTITUTIONAL INFORMATIONINFORMATION ON DEGREE PROGRAMMES Gastronomy and Culinary ArtsCERTIFICATE PROGRAMMESUSEFUL INFORMATION, RESOURCES & SERVICES FOR STUDENTSUSEFUL LINKS AND DOCUMENTSADITIONAL & SUPPORTING INFORMATION
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GASTRONOMY AND CULINARY ARTS BACHELOR`S (FIRST CYCLE) DEGREE PROGRAMME |
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|---|---|---|---|---|---|
| Level of Qualification & Field of Study | |||||
Bachelor's (First Cycle) Degree |
4 |
240 |
Full Time |
|
|
PROGRAM STRUCTURE |
| 1. Semester | |||||||||
| Course Code | Course Name | Language | Theoretical | Practical | Local Credits | ECTS Credits | Course Category | ||
| 60031YETOZ-YGP2011 | Competency Development Program I (Career Planning I) | Turkish | 1 | 0 | 1 | 1 | Competency Development (University Compulsary) | ||
| 60231YEEOZ-ING1031 | English I | English | 4 | 0 | 4 | 4 | Competency Development (Compulsary National) | ||
| 60232YETOZ-TRK1011 | Turkish Language | Turkish | 4 | 0 | 4 | 4 | Competency Development (Compulsary National) | ||
| 60721METOZ-GAS0041 | Professional Knife Use and Cutting Techniques | Turkish | 1 | 2 | 2 | 5 | Programme Specific | ||
| 60721METOZ-GAS0351 | Culinary Mathematics and Terminology | Turkish | 2 | 0 | 2 | 4 | Programme Specific | ||
| 60721TATOZ-GAS0011 | Introduction to Gastronomy and Culinary Arts | Turkish | 3 | 0 | 3 | 4 | Field Specific | ||
| 60721TATOZ-GAS0021 | Food Science and Basic Principles of Nutrition | Turkish | 3 | 0 | 3 | 4 | Field Specific | ||
| 60721TATOZ-GAS0341 | Food Safety and Sanitation | Turkish | 2 | 0 | 2 | 4 | Field Specific | ||
| Number of Credits | 21 | 30 | |||||||
| 2. Semester | |||||||||
| Course Code | Course Name | Language | Theoretical | Practical | Local Credits | ECTS Credits | Course Category | ||
| 60222YETOZ-ATA1022 | Principles of Atatürk and History of Turkish Revolution | Turkish | 4 | 0 | 4 | 4 | Competency Development (Compulsary National) | ||
| 60231YEEOZ-ING1042 | English II | English | 4 | 0 | 4 | 4 | Competency Development (Compulsary National) | ||
| 60721METOZ-GAS0662 | Stocks, Sauces and Soups | Turkish | 1 | 3 | 3 | 5 | Programme Specific | ||
| 60721TATOZ-GAS0362 | Introduction to Food and Beverage Management | Turkish | 2 | 0 | 2 | 4 | Field Specific | ||
| 60721TATOZ-GAS0392 | Culinary History | Turkish | 3 | 0 | 3 | 5 | Programme Specific | ||
| 60821METOZ-GAS0382 | Storage Management and Purchasing | Turkish | 2 | 0 | 2 | 5 | Field Specific | ||
| Competency Development Course I (Bachelor) | 0 | 0 | 2 | 3 | Competency Development (University Elective) | ||||
| Number of Credits | 20 | 30 | |||||||
| 3. Semester | |||||||||
| Course Code | Course Name | Language | Theoretical | Practical | Local Credits | ECTS Credits | Course Category | ||
| 60232TATOZ-GAS0443 | Gastronomy and Semiotics | Turkish | 2 | 0 | 2 | 4 | Field Specific | ||
| 60721METOZ-GAS0253 | Food Processing Methods | Turkish | 2 | 0 | 2 | 5 | Field Specific | ||
| 60721METOZ-GAS0403 | Basic Cooking Techniques | Turkish | 1 | 3 | 3 | 5 | Programme Specific | ||
| 60721METOZ-GAS0423 | İntroductıon of Beverages | Turkish | 2 | 0 | 2 | 5 | Field Specific | ||
| 60721METOZ-GAS0433 | Introduction to Bakery Products | Turkish | 1 | 3 | 3 | 5 | Programme Specific | ||
| General Courses I | 0 | 0 | 2 | 3 | Competency Development (General Education) | ||||
| Competency Development Course II (Bachelor) | 0 | 0 | 2 | 3 | Competency Development (University Elective) | ||||
| Number of Credits | 16 | 30 | |||||||
| 4. Semester | |||||||||
| Course Code | Course Name | Language | Theoretical | Practical | Local Credits | ECTS Credits | Course Category | ||
| 60721METOZ-GAS0454 | European Cuisine | Turkish | 1 | 3 | 3 | 6 | Programme Specific | ||
| 60721METOZ-GAS0464 | Menu Planning and Costing | Turkish | 2 | 0 | 2 | 4 | Field Specific | ||
| 60721METOZ-GAS0474 | Breakfast and Brunch Practices | Turkish | 1 | 3 | 3 | 6 | Programme Specific | ||
| 60721METOZ-GAS0484 | Nutrition in Diseases and Current Diets | Turkish | 2 | 0 | 2 | 3 | Field Specific | ||
| 60721METOZ-GAS0494 | Kitchen Chemistry | Turkish | 2 | 0 | 2 | 4 | Field Specific | ||
| Elective Course I | 0 | 0 | 2 | 4 | Competency Development (University Elective) | ||||
| Competency Development Course III (Bachelor) | 0 | 0 | 2 | 3 | Competency Development (University Elective) | ||||
| Number of Credits | 16 | 30 | |||||||
| 5. Semester | |||||||||
| Course Code | Course Name | Language | Theoretical | Practical | Local Credits | ECTS Credits | Course Category | ||
| 60414TATOZ-GAS0515 | Marketing in the Food and Beverage Industry | Turkish | 2 | 0 | 2 | 3 | Field Specific | ||
| 60721METOZ-GAS0505 | Turkish Cuisine I | Turkish | 1 | 3 | 3 | 6 | Programme Specific | ||
| 60721METOZ-GAS0525 | Asian Cuisine | Turkish | 1 | 3 | 3 | 6 | Programme Specific | ||
| 60721METOZ-GAS0535 | Cold Kitchen | Turkish | 2 | 2 | 3 | 5 | Programme Specific | ||
| 60721METOZ-GAS0545 | Food Culture and Communication | Turkish | 2 | 0 | 2 | 3 | Field Specific | ||
| Elective Course II | 0 | 0 | 2 | 4 | Competency Development (University Elective) | ||||
| Competency Development Course IV (Bachelor) | 0 | 0 | 2 | 3 | Competency Development (University Elective) | ||||
| Number of Credits | 17 | 30 | |||||||
| 6. Semester | |||||||||
| Course Code | Course Name | Language | Theoretical | Practical | Local Credits | ECTS Credits | Course Category | ||
| 60721METOZ-GAS0286 | Service and Presentation Techniques | Turkish | 2 | 0 | 2 | 3 | Programme Specific | ||
| 60721METOZ-GAS0566 | Bread Making | Turkish | 1 | 3 | 3 | 5 | Programme Specific | ||
| 60721METOZ-GAS0576 | Turkish Cuisine II | Turkish | 1 | 3 | 3 | 6 | Programme Specific | ||
| 60721METOZ-GAS0586 | Space Design and Layout | Turkish | 3 | 0 | 3 | 3 | Field Specific | ||
| 60721METOZ-GAS0676 | American Cuisine | Turkish | 1 | 3 | 3 | 6 | Programme Specific | ||
| Elective Course III | 0 | 0 | 2 | 4 | Competency Development (University Elective) | ||||
| Competency Development Course V (Bachelor) | 0 | 0 | 2 | 3 | Competency Development (University Elective) | ||||
| Number of Credits | 18 | 30 | |||||||
| 7. Semester | |||||||||
| Course Code | Course Name | Language | Theoretical | Practical | Local Credits | ECTS Credits | Course Category | ||
| 60031YETOZ-YGP2137 | Competency Development Program II (Career Planning II) | Turkish | 1 | 0 | 1 | 1 | Competency Development (University Compulsary) | ||
| 60421TATOZ-GAS0617 | Food Legislation and Sustainability | Turkish | 2 | 0 | 2 | 4 | Field Specific | ||
| 60721METOZ-GAS0597 | Advanced Pastry | Turkish | 1 | 3 | 3 | 5 | Programme Specific | ||
| 60721METOZ-GAS0607 | Advanced Cooking Techniques and A la Carte Kitchen | Turkish | 1 | 3 | 3 | 5 | Programme Specific | ||
| 60721METOZ-GAS0627 | Plate Design | Turkish | 1 | 2 | 2 | 5 | Programme Specific | ||
| 60721METOZ-GAS0637 | Human Resources Management | Turkish | 2 | 0 | 2 | 3 | Field Specific | ||
| Elective Course IV | 0 | 0 | 2 | 4 | Competency Development (University Elective) | ||||
| Competency Development Course VI (Bachelor) | 0 | 0 | 2 | 3 | Competency Development (University Elective) | ||||
| Number of Credits | 17 | 30 | |||||||
| 8. Semester | |||||||||
| Course Code | Course Name | Language | Theoretical | Practical | Local Credits | ECTS Credits | Course Category | ||
| 60000IUTOZ-GAS0148 | Work Placement Training | Turkish | 0 | 0 | 17 | 22 | Workplacement Training | ||
| 60031PRTOZ-GAS0338 | Capstone Project | Turkish | 0 | 0 | 6 | 8 | Programme Specific | ||
| Number of Credits | 23 | 30 | |||||||
| Total Local & ECTS Credits of the Programme | 148 | 240 | |||||||
| % 25.83 | % 42.08 | % 22.92 | % 9.17 |