- Course Schedule
- Exam Schedule
- Curriculum
- Course Contents
- Program Outcomes
- Course & Program Outcomes Matrix
- TYYÇ & Program Outcomes Matrix
Undergraduate Program
The semester-by-semester curriculum of the program is shown below. The Current Curriculum is taken from the program Information Package; click a course name to open its course information package. Course names not available in English in the Information Package are shown with their official Turkish names. T: theory, U: practice (weekly hours), C/E: compulsory/elective.
Current Curriculum (Information Package)
Year 1 (Semesters 1 and 2)
Semester 1
| Code | Course | C/E | T | U | Credits | ECTS | Prerequisite |
|---|---|---|---|---|---|---|---|
| AIIT201 | ATATURK’S PRINCIPLES AND HISTORY OF REVOLUTION-I | C | 2 | 0 | 2 | 2 | – |
| GMS101 | INTRODUCTION TO GASTRONOMY | C | 3 | 0 | 3 | 5 | – |
| GMS105 | INTRODUCTION TO BUSINESS | C | 3 | 0 | 3 | 5 | – |
| GMS107 | FOOD SAFETY AND HYGIENE | C | 3 | 0 | 3 | 5 | – |
| GMS121 | ENGLISH I | C | 10 | 0 | – | 2 | – |
| ING101 | ENGLISH-I | C | 2 | 0 | 2 | 2 | – |
| INT100 | INTRODUCTION TO UNIVERSITY LIFE | C | 1 | 0 | 1 | 1 | – |
| SSP101 | SOCIAL RESPONSIBILITY PROJECTS | C | 2 | 0 | 2 | 2 | – |
| TÜR101 | TURKISH LANGUAGE AND LITERATURE-I | C | 2 | 0 | 2 | 2 | – |
| GMS117 | II. FOREIGN LANGUAGE I | E | 2 | 0 | 2 | 3 | – |
| 1st Semester TECHNICAL ELECTIVE – number of courses in group: 2 | E | – | – | – | 6 | – | |
| GMS103 | 1.YY TEKNİK SEÇMELİ | E | 3 | 0 | 3 | 3 | – |
| GMS111 | SERVİS TEKNİKLERİ | E | 3 | 1 | 4 | 3 | – |
| GMS113 | BESLENME OKUR-YAZARLIĞI | E | 2 | 0 | 2 | 3 | – |
| GMS115 | GENEL MİKROBİYOLOJİ | E | 2 | 0 | 2 | 3 | – |
| Total | 35 |
Semester 2
| Code | Course | C/E | T | U | Credits | ECTS | Prerequisite |
|---|---|---|---|---|---|---|---|
| AIIT102 | ATATURK’S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION-II | C | 2 | 0 | 2 | 2 | – |
| GMS102 | BASIC PRINCIPLES OF NUTRITION | C | 3 | 0 | 3 | 3 | – |
| GMS104 | BASIC KITCHEN INFORMATION | C | 2 | 0 | 2 | 4 | – |
| GMS106 | KITCHEN CULTURE | C | 2 | 0 | 3 | 3 | – |
| GMS108 | GENERAL TOURISM INFORMATION | C | 3 | 0 | 3 | 3 | – |
| GMS112 | OCCUPATIONAL HEALTH AND SAFETY | C | 2 | 0 | 2 | 3 | – |
| GMS122 | ENGLISH II | C | 10 | 0 | 2 | 2 | – |
| ING102 | ENGLISH – II | C | 2 | 0 | 2 | 2 | – |
| MİM112 | BRAND DEVELOPMENT | C | 2 | 0 | 2 | 2 | – |
| TÜR102 | TURKİSH LANGUAGE AND LİTERATURE-II | C | 2 | 0 | 2 | 2 | – |
| GMS120 | II. FOREIGN LANGUAGE II | E | 2 | 0 | 2 | 3 | – |
| GMS116 | GASTRONOMY AND MYTHOLOGY | E | 2 | 0 | 2 | 3 | – |
| GMS118 | LABEL LITERACY | E | 2 | 0 | 2 | 3 | – |
| GMS124 | USE OF INFORMATION TECHNOLOGIES | E | 2 | 0 | 2 | 3 | – |
| GMS126 | GENERAL ECONOMICS | E | 2 | 0 | – | 3 | – |
| Total | 41 |
Year 2 (Semesters 3 and 4)
Semester 3
| Code | Course | C/E | T | U | Credits | ECTS | Prerequisite |
|---|---|---|---|---|---|---|---|
| GMS201 | PROFESSIONAL ENGLISH – I | C | 2 | 0 | 2 | 5 | – |
| GMS205 | KITCHEN APPLICATIONS-I | C | 2 | 4 | 6 | 10 | – |
| GMS209 | FOOD CHEMISTRY | C | 3 | 0 | 3 | 5 | – |
| GMS203 | II. FOREIGN LANGUAGE III | E | 2 | 0 | 2 | 5 | – |
| GMS207 | SUSTAINABLE ENVIRONMENTAL AND WASTE MANAGEMENT | E | 3 | 0 | 3 | 5 | – |
| GMS221 | HISTORY OF ART | E | 2 | 0 | 2 | 5 | – |
| 3rd Semester TECHNICAL ELECTIVE – number of courses in group: 2 | E | – | – | – | 10 | – | |
| GMS211 | 3.YY TEKNİK SEÇMELİ | E | 3 | 0 | 2 | 5 | – |
| GMS213 | GENEL MUHASEBE (SEÇMELİ) | E | 2 | 0 | 2 | 5 | – |
| GMS215 | İÇECEKLERE GİRİŞ | E | 2 | 0 | 2 | 5 | – |
| GMS217 | BAHARAT VE SOSLAR (Seçmeli) | E | 2 | 0 | 2 | 5 | – |
| GMS219 | ARAŞTIRMA VE SUNUM TEKNİKLERİ (Seçmeli) | E | 2 | 0 | 2 | 5 | – |
| GMS223 | ENGLISH COMMUNICATIVE SKILLS I | E | 3 | 0 | 2 | 5 | – |
| Total | 45 |
Semester 4
| Code | Course | C/E | T | U | Credits | ECTS | Prerequisite |
|---|---|---|---|---|---|---|---|
| GMS202 | TECHNICAL ENGLISH II | C | 2 | 0 | 2 | 5 | – |
| GMS208 | KITCHEN APPLICATIONS-II | C | 2 | 4 | 6 | 10 | – |
| GMS204 | II FOREIGN LANGUAGE IV | E | 2 | 0 | 2 | 5 | – |
| GMS206 | FOOD TECHNOLOGY | E | 3 | 0 | 3 | 5 | – |
| GMS220 | SUSTAINABLE TOURISM | E | 3 | 0 | 3 | 5 | – |
| 4th Semester TECHNICAL ELECTIVE – number of courses in group: 2 | E | – | – | – | 10 | – | |
| GMS210 | 4.YY TEKNİK SEÇMELİ | E | 2 | 2 | 3 | 5 | – |
| GMS212 | FERMENTASYON TEKNOLOJİSİ (Seçmeli) | E | 3 | 0 | 3 | 5 | – |
| GMS214 | ÖRGÜTSEL DAVRANIŞ (Seçmeli) | E | 3 | 0 | 3 | 5 | – |
| GMS216 | SÜRDÜRÜLEBİLİR GASTRONOMİ (Seçmeli) | E | 3 | 0 | 3 | 5 | – |
| GMS218 | YİYECEK İÇECEK MALİYET KONTROLÜ (Seçmeli) | E | 3 | 0 | 3 | 5 | – |
| GMS226 | ENGLISH COMMUNICATIVE SKILLS II | E | 3 | 0 | – | 5 | – |
| GMS228 | TURİZM PAZARLAMASI | E | 3 | 0 | 3 | 5 | – |
| Total | 40 |
Year 3 (Semesters 5 and 6)
Semester 5
| Code | Course | C/E | T | U | Credits | ECTS | Prerequisite |
|---|---|---|---|---|---|---|---|
| GMS303 | Professional English III | C | 2 | 0 | 2 | 5 | – |
| GMS305 | KITCHEN APPLICATIONS-III | C | 2 | 4 | 6 | 10 | – |
| GMS301 | II FOREIGN LANGUAGE V | E | 2 | 0 | 2 | 5 | – |
| GMS307 | FOOD PROCESSING AND STORAGE TECHNIQUES | E | 3 | 0 | 2 | 5 | – |
| GMS321 | GASTRONOMY AND TECHNOLOGY | E | 2 | 0 | 2 | 5 | – |
| INTERNSHIP (Elective) – number of courses in group: 1 | E | – | – | – | 5 | – | |
| GMS319 | Internship (Optional) | E | 0 | 0 | – | 5 | – |
| 5th Semester TECHNICAL ELECTIVE – number of courses in group: 1 | E | – | – | – | 5 | – | |
| GMS309 | 5.YY TEKNİK SEÇMELİ | E | 3 | 0 | 3 | 5 | – |
| GMS311 | TÜRK MUTFAĞI (Seçmeli) | E | 2 | 1 | 2 | 5 | – |
| GMS313 | İLERİ PASTACILIK VE ÇİKOLATA (Seçmeli) | E | 2 | 2 | 2 | 5 | – |
| GMS315 | ESTETİK VE MEKAN TASARIMI (Seçmeli) | E | 2 | 0 | 2 | 5 | – |
| GMS325 | ENGLISH COMMUNICATIVE SKILLS III | E | 3 | 0 | – | 5 | – |
| Total | 40 |
Semester 6
| Code | Course | C/E | T | U | Credits | ECTS | Prerequisite |
|---|---|---|---|---|---|---|---|
| GMS302 | PROFESSIONAL ENGLISH IV | C | 2 | 0 | 2 | 5 | – |
| GMS306 | KITCHEN APPLICATIONS-IV | C | 2 | 4 | 6 | 10 | – |
| GMS304 | II FOREIGN LANGUAGE VI | E | 2 | 0 | 2 | 5 | – |
| 6th Semester TECHNICAL ELECTIVE – number of courses in group: 2 | E | – | – | – | 10 | – | |
| GMS308 | 6.YY TEKNİK SEÇMELİ | E | 3 | 0 | 2 | 5 | – |
| GMS310 | SU ÜRÜNLERİ (Seçmeli) | E | 2 | 1 | 2 | 5 | – |
| GMS312 | ŞERBETLİ TATLILAR (Seçmeli) | E | 2 | 1 | 2 | 5 | – |
| GMS314 | GAZİANTEP VE GASTRONOMİ (Seçmeli) | E | 2 | 1 | 2 | 5 | – |
| GMS316 | DÜNYA MUTFAKLARI (Seçmeli) | E | 2 | 1 | 2 | 5 | – |
| GMS318 | GIDA FORMÜLASYONLARI VE DUYUSAL ANALİZ (Seçmeli) | E | 2 | 1 | 2 | 5 | – |
| GMS322 | GIDA MEVZUATI | E | 2 | 0 | 2 | 5 | – |
| GMS326 | ENGLISH COMMUNICATIVE SKILLS IV | E | 3 | 0 | – | 5 | – |
| Total | 30 |
Year 4 (Semesters 7 and 8)
Semester 7
| Code | Course | C/E | T | U | Credits | ECTS | Prerequisite |
|---|---|---|---|---|---|---|---|
| GMS401 | Professional English V | C | 2 | 0 | 2 | 5 | – |
| GMS405 | BANQUET ORGANIZATION – I | C | 2 | 4 | 6 | 7 | – |
| GMS403 | II FOREIGN LANGUAGE VII | E | 2 | 0 | 2 | 5 | – |
| INTERNSHIP (Elective) – number of courses in group: 1 | E | – | – | – | 8 | – | |
| 7th Semester FREE ELECTIVE – number of courses in group: 1 | E | – | – | – | 3 | – | |
| ANS001 | 8.YY SERBEST SEÇMELİ | E | 2 | 0 | 2 | 3 | – |
| BES006 | Sağlık ve Beslenme | E | 2 | 0 | – | 3 | – |
| BES008 | Sağlıklı Besin Seçimi | E | 2 | 0 | – | 3 | – |
| BES009 | Besin Güvenliği | E | 2 | 0 | – | 3 | – |
| DYZ001 | Sağlıklı Yaşam | E | 2 | 0 | 2 | 3 | – |
| DYZ003 | Halk Sağlığı | E | 2 | 0 | – | 3 | – |
| EEC001 | Çocuk Gelişimi ve Eğitimi | E | 2 | 0 | – | 3 | – |
| EESOC101 | Bilim, Teknoloji ve Toplum | E | 2 | 0 | 2 | 3 | – |
| FTR003 | Nefes ve Sağlıklı Yaşam | E | 2 | 0 | – | 3 | – |
| FTR007 | Yaşam Boyu Öğrenme I | E | 2 | 0 | – | 3 | – |
| FTR009 | Sağlık Teknolojileri | E | 2 | 0 | 2 | 3 | – |
| GİT001 | Medya Okuryazarlığı | E | 2 | 0 | – | 3 | – |
| GİT003 | Kültürlerarası İletişim | E | 2 | 0 | – | 3 | – |
| GİT010 | Haber Okuma Biçimleri | E | 2 | 0 | 2 | 3 | – |
| GİT016 | Etkili İletişim | E | 2 | 0 | 2 | 3 | – |
| GİT017 | Sinema Tarihi | E | 2 | 0 | 2 | 3 | – |
| GİT018 | Kültürel Antropoloji | E | 2 | 0 | 2 | 3 | – |
| GMS001 | GASTRONOMİ VE TEKNOLOJİ | E | 2 | 0 | – | 3 | – |
| GMS002 | GIDA MEVZUATI | E | 2 | 0 | 2 | 3 | – |
| GMS003 | BESLENME OKUR-YAZARLIĞI | E | 2 | 0 | 2 | 3 | – |
| GMS004 | İÇECEKLERE GİRİŞ | E | 2 | 0 | – | 3 | – |
| HEM002 | Hasta Güvenligi | E | 2 | 0 | – | 3 | – |
| HEM003 | Eleştirel Düşünme ve Bilimsel Yayın Analizi | E | 2 | 0 | – | 3 | – |
| HEM006 | İstismar, Şiddet | E | 2 | 0 | 2 | 3 | – |
| HEM010 | Sağlıkta Yeşil Dönüşüm | E | 2 | 0 | 2 | 3 | – |
| HUK001 | Fikri ve Sınai Mülkiyet Hukuku | E | 2 | 0 | – | 3 | – |
| HUK015 | Sinema ve Hukuk | E | 2 | 0 | – | 3 | – |
| HUK018 | Yapay Zeka ve Robot Hukuku | E | 2 | 0 | – | 3 | – |
| HUK033 | Alternatif Uyuşmazlık Çözüm Yolları | E | 2 | 0 | – | 3 | – |
| HUK009 | Film Sanatı ve hukuk | E | 2 | 0 | 2 | 3 | – |
| HUM001 | Renewable Energy Resources | E | 2 | 0 | – | 3 | – |
| HYO001 | Profosyonel Farkındalık Eğitimi | E | 2 | 0 | – | 3 | – |
| HYO003 | Finsansal Okuryazarlık | E | 2 | 0 | – | 3 | – |
| HYO004 | Sosyal ve Bilişsel Beceriler | E | 2 | 0 | – | 3 | – |
| HYO006 | Davranış Bilimleri | E | 2 | 0 | – | 3 | – |
| ITL003 | International Trade Organisations | E | 2 | 0 | – | 3 | – |
| İAY001 | Enfeksiyon Kontrolü ve Hastane Hijyeni | E | 2 | 0 | – | 3 | – |
| İCM002 | Serbest Resim | E | 2 | 0 | – | 3 | – |
| İCM003 | Çağdaş Sanat | E | 2 | 0 | – | 3 | – |
| İCM004 | Sulu Boya Teknikleri | E | 2 | 0 | – | 3 | – |
| İŞL002 | Girişimcilik ve Liderlik | E | 2 | 0 | – | 3 | – |
| İŞL008 | Kriz Yönetimi | E | 2 | 0 | – | 3 | – |
| İŞL013 | Ürün ve Fiyatlandırma Yönetimi | E | 2 | 0 | 2 | 3 | – |
| İŞL014 | Yeni Hizmet Tasarımı | E | 2 | 0 | – | 3 | – |
| İŞL016 | Marka Geliştirme ve Yönetimi | E | 2 | 0 | – | 3 | – |
| İŞL019 | Patentleme ve Ticarileştirme | E | 2 | 0 | – | 3 | – |
| İŞL023 | Teknoloji Odaklı Girişimcilik | E | 2 | 0 | 2 | 3 | – |
| İŞL024 | AR-GE Yönetimi | E | 2 | 0 | 2 | 3 | – |
| İŞL025 | Yerel Girişimcilik | E | 2 | 0 | 2 | 3 | – |
| İŞL031 | Anadoludakiler: Yöresel Ürünlerin Tanıtımı, Pazarlanması ve Sosyal Girişimcilik | E | 2 | 0 | – | 3 | – |
| İŞL032 | İşletmelerde Dijital Dönüşüm | E | 2 | 0 | – | 3 | – |
| KPD001 | Kariyer Planlama | E | 1 | 0 | 0 | 0 | – |
| MF007 | Değişim ve İnovasyon Yönetimi | E | 2 | 0 | – | 3 | – |
| MF008 | İklim Değişikliği ve Uyum | E | 2 | 0 | – | 3 | – |
| MİM002 | Görsel Sunum Teknikleri | E | 2 | 0 | – | 3 | – |
| MİM003 | Güncel Sanat | E | 2 | 0 | – | 3 | – |
| MİM004 | Rölyef | E | 2 | 0 | 2 | 3 | – |
| MİM006 | Mimarlar ve Eserleri | E | 2 | 0 | – | 3 | – |
| MİM007 | Fotoğrafçılık | E | 2 | 0 | 2 | 3 | – |
| PSIR091 | Human Rights | E | 2 | 0 | – | 3 | – |
| RTS052 | Yapay Zeka ve Sinema | E | 2 | 0 | – | 3 | – |
| SHI001 | Tüketici Davranışı | E | 2 | 0 | 2 | 3 | – |
| SNF001 | Çevre Eğitimi | E | 2 | 0 | 2 | 3 | – |
| SNF009 | Eğitim Filmleri | E | 2 | 0 | 2 | 3 | – |
| SNF010 | Genel Coğrafya ve Uzay | E | 2 | 0 | 2 | 3 | – |
| SNF011 | Dijital Okuryazarlık(uzaktan eğitim) | E | 2 | 0 | 2 | 3 | – |
| TAR004 | İslam Tarihi ve Medeniyeti I | E | 2 | 0 | – | 3 | – |
| TUI001 | Turizm ve Kültürel Miras | E | 2 | 0 | – | 3 | – |
| TUI002 | Sağlık Turizmi | E | 2 | 0 | – | 3 | – |
| 7th Semester TECHNICAL ELECTIVE – number of courses in group: 1 | E | – | – | – | 5 | – | |
| GMS407 | 7. YY TEKNİK SEÇMELİ | E | 2 | 0 | 2 | 5 | – |
| GMS409 | MOLEKÜLER GASTRONOMİ (Seçmeli) | E | 2 | 0 | 2 | 5 | – |
| GMS411 | GASTRONOMİDE RENK VE TASARIM (Seçmeli) | E | 2 | 0 | 2 | 5 | – |
| GMS413 | SÜRDÜRÜLEBİLİR GIDA SİSTEMLERİ (Seçmeli) | E | 2 | 0 | 2 | 5 | – |
| GMS415 | VEJETERYAN VE DİYET MUTFAĞI (Seçmeli) | E | 2 | 0 | 2 | 5 | – |
| GMS419 | ZEYTİN VE ZEYTİNYAĞI (SEÇMELİ) | E | 2 | 0 | 2 | 5 | – |
| GMS421 | GASTRONOMİ YAZARLIĞI (SEÇMELİ) | E | 2 | 0 | 2 | 5 | – |
| GMS427 | ENGLISH COMMUNICATIVE SKILLS V | E | 3 | 0 | – | 5 | – |
| Total | 33 |
Semester 8
| Code | Course | C/E | T | U | Credits | ECTS | Prerequisite |
|---|---|---|---|---|---|---|---|
| GMS402 | PROFESSIONAL ENGLISH VI | C | 2 | 0 | 2 | 5 | – |
| GMS406 | BANQUET ORGANIZATION-II | C | 2 | 4 | 6 | 7 | – |
| GMS404 | II FOREIGN LANGUAGE VIII | E | 2 | 0 | 2 | 5 | – |
| INTERN (Vocational Practice) (Elective) – number of courses in group: 1 | E | – | – | – | 5 | – | |
| 8th Semester FREE ELECTIVE – number of courses in group: 1 | E | – | – | – | 3 | – | |
| ANS001 | 8.YY SERBEST SEÇMELİ | E | 2 | 0 | 2 | 3 | – |
| DYZ001 | Sağlıklı Yaşam | E | 2 | 0 | 2 | 3 | – |
| GİT010 | Haber Okuma Biçimleri | E | 2 | 0 | 2 | 3 | – |
| GİT016 | Etkili İletişim | E | 2 | 0 | 2 | 3 | – |
| GİT017 | Sinema Tarihi | E | 2 | 0 | 2 | 3 | – |
| GİT018 | Kültürel Antropoloji | E | 2 | 0 | 2 | 3 | – |
| HUK009 | Film Sanatı ve hukuk | E | 2 | 0 | 2 | 3 | – |
| İŞL023 | Teknoloji Odaklı Girişimcilik | E | 2 | 0 | 2 | 3 | – |
| İŞL024 | AR-GE Yönetimi | E | 2 | 0 | 2 | 3 | – |
| İŞL025 | Yerel Girişimcilik | E | 2 | 0 | 2 | 3 | – |
| MİM004 | Rölyef | E | 2 | 0 | 2 | 3 | – |
| MİM007 | Fotoğrafçılık | E | 2 | 0 | 2 | 3 | – |
| SNF001 | Çevre Eğitimi | E | 2 | 0 | 2 | 3 | – |
| SNF009 | Eğitim Filmleri | E | 2 | 0 | 2 | 3 | – |
| SNF010 | Genel Coğrafya ve Uzay | E | 2 | 0 | 2 | 3 | – |
| SNF011 | Dijital Okuryazarlık(uzaktan eğitim) | E | 2 | 0 | 2 | 3 | – |
| 8th Semester TECHNICAL ELECTIVE – number of courses in group: 1 | E | – | – | – | 5 | – | |
| GMS408 | 8. YY TEKNİK SEÇMELİ | E | 2 | 0 | 2 | 5 | – |
| GMS412 | GİRİŞİMCİLİK (Seçmeli) | E | 2 | 0 | 2 | 5 | – |
| GMS414 | YEMEK FOTOĞRAFÇILIĞI & STİLİSTLİK (Seçmeli) | E | 2 | 0 | 2 | 5 | – |
| GMS416 | DESTİNASYON YÖNETİMİ (Seçmeli) | E | 2 | 0 | 2 | 5 | – |
| GMS418 | ÖRGÜTSEL PSİKOLOJİ (Seçmeli) | E | 2 | 0 | 2 | 5 | – |
| GMS420 | MUTFAKTA STRES VE EKİP YÖNETİMİ (Seçmeli) | E | 2 | 0 | 2 | 5 | – |
| GMS428 | ENGLISH COMMUNICATIVE SKILLS VI | E | 3 | 0 | – | 5 | – |
| Total | 30 |
Field Elective Courses
Elective Courses (Field) – by year
Year 1 Elective Courses (9 Courses)
| Course Code | Course Name |
|---|---|
| GMS103 | Cultural History |
| GMS111 | Service Techniques |
| GMS113 | Nutrition Literacy |
| GMS115 | General Microbiology |
| GMS117 | Second Foreign Language-I |
| GMS116 | Gastronomy and Media |
| GMS118 | Label Literacy |
| GMS120 | Second Foreign Language-II |
| GMS122 | Food Chemistry and Biochemistry |
Year 2 Elective Courses (12 Courses)
| Course Code | Course Name |
|---|---|
| GMS211 | Menu Planning |
| GMS213 | Banquet and Catering Services Management |
| GMS215 | Introduction to Beverages |
| GMS217 | Public Relations |
| GMS219 | Research and Presentation Techniques |
| GMS221 | Professional English-I |
| GMS210 | Introduction to Bakery Products |
| GMS212 | Fermentation Technology |
| GMS214 | Organizational Behavior |
| GMS216 | Food and Beverage Cost Control |
| GMS218 | Professional English-II |
| GMS220 | Sürdürülebilir Turizm |
Year 3 Elective Courses (13 Courses)
| Course Code | Course Name |
|---|---|
| GMS307 | Sensory Analysis |
| GMS309 | Industrial Food Production |
| GMS311 | Turkish Cuisine |
| GMS313 | Advanced Pastry and Chocolate |
| GMS315 | Aesthetics and Space Design |
| GMS319 | Internship I |
| GMS321 | Gastronomy and Technology |
| GMS308 | Human Resources Management |
| GMS310 | Aquatic Products |
| GMS312 | Syrup-Based Desserts |
| GMS314 | Gaziantep and Gastronomy |
| GMS316 | World Cuisines |
| GMS318 | Food Formulation and Sensory Analysis |
Year 4 Elective Courses (17 Courses)
| Course Code | Course Name |
|---|---|
| GMS407 | Food Legislation |
| GMS409 | Molecular Gastronomy |
| GMS411 | Colour and Design in Gastronomy |
| GMS413 | Sustainable Food Systems |
| GMS415 | Vegetarian and Diet Cuisine |
| GMS417 | Internship |
| GMS419 | Gastronomy Tourism |
| GMS421 | Gastronomy Writing |
| GMS423 | Advanced Cooking Techniques |
| GMS408 | Oenology (Viticulture and Winemaking) |
| GMS410 | Intern (Vocational Practice) |
| GMS412 | Entrepreneurship |
| GMS414 | Food Photography and Styling |
| GMS416 | Destination Management |
| GMS418 | Organizational Psychology |
| GMS420 | Stress and Team Management in the Kitchen |
| GMS422 | Free Elective Course |
Previous Curricula
Students Admitted in 2022-2023 and Later (Course Curriculum)
| First Semester | |||||
| Course Code | Course Name | T | U | UK | ECTS |
| ATATURK’S PRINCIPLES AND HISTORY OF REVOLUTION-I | ATATÜRK İLKELERİ VE İNKILAP TARİHİ-I | 2 | 0 | 2 | 2 |
| ING101 | İNGİLİZCE-I | 2 | 0 | 2 | 2 |
| SOCIAL RESPONSIBILITY PROJECTS | SOCIAL RESPONSIBILITY PROJECTS | 2 | 0 | 2 | 2 |
| TURKISH LANGUAGE AND LITERATURE-I | TURKISH LANGUAGE AND LITERATURE-I | 2 | 0 | 2 | 2 |
| INTRODUCTION TO UNIVERSITY LIFE | INTRODUCTION TO UNIVERSITY LIFE | 1 | 0 | 1 | 1 |
| INTRODUCTION TO GASTRONOMY | INTRODUCTION TO GASTRONOMY | 3 | 0 | 3 | 5 |
| 1.YY TEKNİK SEÇMELİ | KÜLTÜR TARİHİ (Seçmeli) | 3 | 0 | 3 | 3 |
| INTRODUCTION TO BUSINESS | INTRODUCTION TO BUSINESS | 3 | 0 | 3 | 5 |
| FOOD SAFETY AND HYGIENE | FOOD SAFETY AND HYGIENE | 3 | 0 | 3 | 5 |
| GMS111 | SERVİS TEKNİKLERİ (Seçmeli) | 3 | 1 | 4 | 3 |
| GMS113 | BESLENME OKUR-YAZARLIĞI (Seçmeli) | 2 | 0 | 2 | 3 |
| GMS115 | GENEL MİKROBİYOLOJİ (Seçmeli) | 2 | 0 | 2 | 3 |
| II. FOREIGN LANGUAGE I | II. FOREIGN LANGUAGE I | 2 | 0 | 2 | 3 |
| Total | 30 | ||||
T: Theory U: Practice UK: National Credit ECTS: European Credit Transfer System
| Second Semester | |||||
| Course Code | Course Name | T | U | UK | ECTS |
| ATATURK’S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION-II | ATATURK’S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION-II | 2 | 0 | 2 | 2 |
| TURKİSH LANGUAGE AND LİTERATURE-II | TURKİSH LANGUAGE AND LİTERATURE-II | 2 | 0 | 2 | 2 |
| BRAND DEVELOPMENT | BRAND DEVELOPMENT | 2 | 0 | 2 | 2 |
| ENGLISH – II | ENGLISH – II | 2 | 0 | 2 | 2 |
| BASIC PRINCIPLES OF NUTRITION | BASIC PRINCIPLES OF NUTRITION | 3 | 0 | 3 | 3 |
| BASIC KITCHEN INFORMATION | BASIC KITCHEN INFORMATION | 2 | 0 | 2 | 4 |
| KITCHEN CULTURE | KITCHEN CULTURE | 3 | 0 | 3 | 3 |
| GENERAL TOURISM INFORMATION | GENERAL TOURISM INFORMATION | 3 | 0 | 3 | 3 |
| OCCUPATIONAL HEALTH AND SAFETY | OCCUPATIONAL HEALTH AND SAFETY | 2 | 0 | 2 | 3 |
| GASTRONOMY AND MYTHOLOGY | GASTRONOMY AND MYTHOLOGY | 2 | 0 | 2 | 3 |
| LABEL LITERACY | LABEL LITERACY | 2 | 0 | 2 | 3 |
| II. FOREIGN LANGUAGE II | II. FOREIGN LANGUAGE II | 2 | 0 | 2 | 3 |
| USE OF INFORMATION TECHNOLOGIES | USE OF INFORMATION TECHNOLOGIES | 2 | 0 | 2 | 3 |
| GENERAL ECONOMICS | GENERAL ECONOMICS | 2 | 0 | 2 | 3 |
| Total | 30 | ||||
T: Theory U: Practice UK: National Credit ECTS: European Credit Transfer System
| Third Semester | |||||
| Course Code | Course Name | T | U | UK | ECTS |
| PROFESSIONAL ENGLISH – I | PROFESSIONAL ENGLISH – I | 2 | 0 | 2 | 5 |
| II. FOREIGN LANGUAGE III | II. FOREIGN LANGUAGE III | 2 | 0 | 2 | 5 |
| KITCHEN APPLICATIONS-I | KITCHEN APPLICATIONS-I | 2 | 4 | 6 | 10 |
| SUSTAINABLE ENVIRONMENTAL AND WASTE MANAGEMENT | SUSTAINABLE ENVIRONMENTAL AND WASTE MANAGEMENT | 3 | 0 | 2 | 5 |
| FOOD CHEMISTRY | FOOD CHEMISTRY | 3 | 0 | 3 | 5 |
| 3.YY TEKNİK SEÇMELİ | 3.YY TEKNİK SEÇMELİ | 3 | 0 | 2 | 5 |
| GMS213 | GENEL MUHASEBE (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS215 | İÇECEKLERE GİRİŞ (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS217 | BAHARAT VE SOSLAR (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS219 | ARAŞTIRMA VE SUNUM TEKNİKLERİ (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS223 | ENGLISH COMMUNICATIVE SKILLS I | 3 | 0 | 3 | 5 |
| Total | 30 | ||||
T: Theory U: Practice UK: National Credit ECTS: European Credit Transfer System
| Fourth Semester | |||||
| Course Code | Course Name | T | U | UK | ECTS |
| TECHNICAL ENGLISH II | TECHNICAL ENGLISH II | 2 | 0 | 2 | 5 |
| II FOREIGN LANGUAGE IV | II FOREIGN LANGUAGE IV | 2 | 0 | 3 | 5 |
| FOOD TECHNOLOGY | FOOD TECHNOLOGY | 3 | 0 | 3 | 5 |
| KITCHEN APPLICATIONS-II | KITCHEN APPLICATIONS-II | 2 | 4 | 6 | 10 |
| 4.YY TEKNİK SEÇMELİ | 4.YY TEKNİK SEÇMELİ | 2 | 2 | 3 | 5 |
| GMS212 | FERMENTASYON TEKNOLOJİSİ (Seçmeli) | 3 | 0 | 3 | 5 |
| GMS214 | ÖRGÜTSEL DAVRANIŞ (Seçmeli) | 3 | 0 | 3 | 5 |
| GMS216 | SÜRDÜRÜLEBİLİR GASTRONOMİ (Seçmeli) | 3 | 0 | 3 | 5 |
| GMS218 | YİYECEK İÇECEK MALİYET KONTROLÜ (Seçmeli) | 2 | 0 | 3 | 5 |
| SUSTAINABLE TOURISM | SUSTAINABLE TOURISM | 3 | 0 | 3 | 5 |
| Total | 30 | ||||
T: Theory U: Practice UK: National Credit ECTS: European Credit Transfer System
| Fifth Semester | |||||
| Course Code | Course Name | T | U | UK | ECTS |
| II FOREIGN LANGUAGE V | II FOREIGN LANGUAGE V | 2 | 0 | 2 | 5 |
| Professional English III | Professional English III | 2 | 0 | 2 | 5 |
| KITCHEN APPLICATIONS-III | KITCHEN APPLICATIONS-III | 2 | 4 | 6 | 10 |
| FOOD PROCESSING AND STORAGE TECHNIQUES | FOOD PROCESSING AND STORAGE TECHNIQUES | 3 | 0 | 2 | 5 |
| 5.YY TEKNİK SEÇMELİ | 5.YY TEKNİK SEÇMELİ | 3 | 0 | 2 | 5 |
| GMS311 | TÜRK MUTFAĞI (Seçmeli) | 2 | 1 | 2 | 5 |
| GMS313 | İLERİ PASTACILIK VE ÇİKOLATA (Seçmeli) | 2 | 2 | 2 | 5 |
| GMS315 | ESTETİK VE MEKAN TASARIMI (Seçmeli) | 2 | 0 | 2 | 5 |
| Internship (Optional) | Internship (Optional) | 0 | 0 | 2 | 5 |
| GASTRONOMY AND TECHNOLOGY | GASTRONOMY AND TECHNOLOGY | 2 | 0 | 2 | 5 |
| Total | 30 | ||||
T: Theory U: Practice UK: National Credit ECTS: European Credit Transfer System
| Sixth Semester | |||||
| Course Code | Course Name | T | U | UK | ECTS |
| PROFESSIONAL ENGLISH IV | PROFESSIONAL ENGLISH IV | 2 | 0 | 2 | 5 |
| II FOREIGN LANGUAGE VI | II FOREIGN LANGUAGE VI | 2 | 0 | 2 | 5 |
| KITCHEN APPLICATIONS-IV | KITCHEN APPLICATIONS-IV | 2 | 4 | 6 | 10 |
| 6.YY TEKNİK SEÇMELİ | 6.YY TEKNİK SEÇMELİ | 3 | 0 | 2 | 5 |
| GMS310 | SU ÜRÜNLERİ (Seçmeli) | 2 | 1 | 2 | 5 |
| GMS312 | ŞERBETLİ TATLILAR (Seçmeli) | 2 | 1 | 2 | 5 |
| GMS314 | GAZİANTEP VE GASTRONOMİ (Seçmeli) | 2 | 1 | 2 | 5 |
| GMS316 | DÜNYA MUTFAKLARI (Seçmeli) | 2 | 1 | 2 | 5 |
| GMS318 | GIDA FORMÜLASYONLARI VE DUYUSAL ANALİZ (Seçmeli) | 2 | 0 | 2 | 5 |
| Total | 30 | ||||
T: Theory U: Practice UK: National Credit ECTS: European Credit Transfer System
| Seventh Semester | |||||
| Course Code | Course Name | T | U | UK | ECTS |
| Professional English V | Professional English V | 2 | 0 | 2 | 5 |
| II FOREIGN LANGUAGE VII | II FOREIGN LANGUAGE VII | 2 | 0 | 2 | 5 |
| BANQUET ORGANIZATION – I | BANQUET ORGANIZATION – I | 2 | 4 | 6 | 7 |
| 7. YY TEKNİK SEÇMELİ | 7. YY TEKNİK SEÇMELİ | 2 | 0 | 2 | 5 |
| GMS409 | MOLEKÜLER GASTRONOMİ (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS411 | GASTRONOMİDE RENK VE TASARIM (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS413 | SÜRDÜRÜLEBİLİR GIDA SİSTEMLERİ (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS415 | VEJETERYAN VE DİYET MUTFAĞI (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS417 | INTERNSHIP | 0 | 0 | 4 | 5 |
| GMS419 | ZEYTİN VE ZEYTİNYAĞI (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS421 | GASTRONOMİ YAZARLIĞI (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS423 | Serbest Seçmeli Dersler (En fazla 1 tane seçilebilir) | 2 | 0 | 2 | 3 |
| Total | 30 | ||||
T: Theory U: Practice UK: National Credit ECTS: European Credit Transfer System
| Eighth Semester | |||||
| Course Code | Course Name | T | U | UK | ECTS |
| PROFESSIONAL ENGLISH VI | PROFESSIONAL ENGLISH VI | 2 | 0 | 2 | 5 |
| II FOREIGN LANGUAGE VIII | II FOREIGN LANGUAGE VIII | 2 | 0 | 2 | 5 |
| BANQUET ORGANIZATION-II | BANQUET ORGANIZATION-II | 2 | 4 | 6 | 7 |
| 8. YY TEKNİK SEÇMELİ | 8. YY TEKNİK SEÇMELİ | 2 | 0 | 2 | 5 |
| GMS410 | INTERN (Vocational Practice) (Elective) | 0 | 8 | 5 | 5 |
| GMS412 | GİRİŞİMCİLİK (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS414 | YEMEK FOTOĞRAFÇILIĞI & STİLİSTLİK (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS416 | DESTİNASYON YÖNETİMİ (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS418 | ÖRGÜTSEL PSİKOLOJİ (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS420 | MUTFAKTA STRES VE EKİP YÖNETİMİ (Seçmeli) | 2 | 0 | 2 | 5 |
| GMS422 | Serbest Seçmeli Dersler (En fazla 1 tane seçilebilir) | 2 | 0 | 2 | 3 |
| Total | 30 | ||||
T: Theory U: Practice UK: National Credit ECTS: European Credit Transfer System
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