Curriculum

HASAN KALYONCU UNIVERSITY

FACULTY OF FINE ARTS AND ARCHITECTURE

DEPARTMENT OF GASTRONOMY AND CULINARY ARTS

2022-2023 ACADEMIC YEAR

CURRICULUM

First Semester
Course Code	Course Name	T	P	LC	ECTS
AIIT201	ATATURK’S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION-I	2	0	2	2
ING101	ENGLISH-I	2	0	2	2
SSP101	SOCIAL RESPONSIBILITY PROJECTS	2	0	2	2
TUR101	TURKISH LANGUAGE AND LITERATURE-I	2	0	2	2
INT100	INTRODUCTION TO UNIVERSITY LIFE	1	0	1	1
GMS101	INTRODUCTION TO GASTRONOMY	3	0	3	5
GMS103	HISTORY OF CULTURE (Elective)	3	0	3	3
GMS105	GENERAL BUSINESS	3	0	3	5
GMS107	FOOD SAFETY AND HYGIENE	3	0	3	5
GMS111	SERVICE TECHNIQUES (Elective)	3	1	4	3
GMS113	NUTRITION LITERACY (Elective)	2	0	2	3
GMS115	GENERAL MICROBIOLOGY (Elective)	2	0	2	3
GMS117	SECOND FOREIGN LANGUAGE-I (Elective)	2	0	2	3
Total					30

T: Theory   P: Practice   LC: Local Credit   ECTS: European Credit Transfer System

Second Semester
Course Code	Course Name	T	P	LC	ECTS
AIIT102	ATATURK’S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION-II	2	0	2	2
TUR102	TURKISH LANGUAGE AND LITERATURE-II	2	0	2	2
MIM112	BRAND DEVELOPMENT	2	0	2	2
ING102	ENGLISH-II	2	0	2	2
GMS102	BASIC PRINCIPLES OF NUTRITION	3	0	3	3
GMS104	BASIC KITCHEN KNOWLEDGE	2	0	2	4
GMS106	CULINARY CULTURE	3	0	3	3
GMS108	GENERAL KNOWLEDGE OF TOURISM	3	0	3	3
GMS112	OCCUPATIONAL HEALTH AND SAFETY	2	0	2	3
GMS116	MYTHOLOGY (Elective)	2	0	2	3
GMS118	LABEL LITERACY (Elective)	2	0	2	3
GMS120	SECOND FOREIGN LANGUAGE-II (Elective)	2	0	2	3
GMS122	USE OF INFORMATION TECHNOLOGIES (Elective)	2	0	2	3
Total					30

T: Theory   P: Practice   LC: Local Credit   ECTS: European Credit Transfer System

Third Semester
Course Code	Course Name	T	P	LC	ECTS
GMS201	VOCATIONAL ENGLISH-I	2	0	2	5
GMS203	SECOND FOREIGN LANGUAGE-III (Elective)	2	0	2	5
GMS205	KITCHEN APPLICATIONS-I	2	4	6	10
GMS207	SUSTAINABLE ENVIRONMENT AND WASTE MANAGEMENT (Elective)	3	0	2	5
GMS209	FOOD CHEMISTRY	3	0	3	5
GMS211	MENU PLANNING (Elective)	3	0	2	5
GMS213	GENERAL ACCOUNTING (Elective)	2	0	2	5
GMS215	INTRODUCTION TO BEVERAGES (Elective)	2	0	2	5
GMS217	SPICES AND SAUCES (Elective)	2	0	2	5
GMS219	RESEARCH AND PRESENTATION TECHNIQUES (Elective)	2	0	2	5
GMS221	HISTORY OF ART (Elective)	2	0	2	5
Total					30

T: Theory   P: Practice   LC: Local Credit   ECTS: European Credit Transfer System

Fourth Semester
Course Code	Course Name	T	P	LC	ECTS
GMS202	VOCATIONAL ENGLISH-II	2	0	2	5
GMS204	SECOND FOREIGN LANGUAGE-IV (Elective)	2	0	3	5
GMS206	FOOD TECHNOLOGY (Elective)	3	0	3	5
GMS208	KITCHEN APPLICATIONS-II	2	4	6	10
GMS210	INTRODUCTION TO BAKERY PRODUCTS (Elective)	2	2	3	5
GMS212	FERMENTATION TECHNOLOGY (Elective)	3	0	3	5
GMS214	ORGANIZATIONAL BEHAVIOR (Elective)	3	0	3	5
GMS216	SUSTAINABLE GASTRONOMY (Elective)	3	0	3	5
GMS218	FOOD AND BEVERAGE COST CONTROL (Elective)	2	0	3	5
GMS220	SUSTAINABLE TOURISM (Elective)	3	0	3	5
Total					30

T: Theory   P: Practice   LC: Local Credit   ECTS: European Credit Transfer System

Fifth Semester
Course Code	Course Name	T	P	LC	ECTS
GMS301	SECOND FOREIGN LANGUAGE-V (Elective)	2	0	2	5
GMS303	VOCATIONAL ENGLISH III	2	0	2	5
GMS305	KITCHEN APPLICATIONS-III	2	4	6	10
GMS307	FOOD PROCESSING AND PRESERVATION TECHNIQUES (Elective)	3	0	2	5
GMS309	INDUSTRIAL FOOD PRODUCTION (Elective)	3	0	2	5
GMS311	TURKISH CUISINE (Elective)	2	1	2	5
GMS313	ADVANCED PASTRY AND CHOCOLATE (Elective)	2	2	2	5
GMS315	AESTHETICS AND SPACE DESIGN (Elective)	2	0	2	5
GMS319	INTERNSHIP (Elective)	0	0	2	5
GMS321	GASTRONOMY AND TECHNOLOGY (Elective)	2	0	2	5
Total					30

T: Theory   P: Practice   LC: Local Credit   ECTS: European Credit Transfer System

Sixth Semester
Course Code	Course Name	T	P	LC	ECTS
GMS302	VOCATIONAL ENGLISH IV	2	0	2	5
GMS304	SECOND FOREIGN LANGUAGE-VI (Elective)	2	0	2	5
GMS306	KITCHEN APPLICATIONS-IV	2	4	6	10
GMS308	HUMAN RESOURCES MANAGEMENT (Elective)	3	0	2	5
GMS310	SEAFOOD (Elective)	2	1	2	5
GMS312	DESSERTS WITH SYRUP (Elective)	2	1	2	5
GMS314	GAZIANTEP AND GASTRONOMY (Elective)	2	1	2	5
GMS316	WORLD CUISINES (Elective)	2	1	2	5
GMS318	FOOD FORMULATIONS AND SENSORY ANALYSIS (Elective)	2	0	2	5
Total					30

T: Theory   P: Practice   LC: Local Credit   ECTS: European Credit Transfer System

Seventh Semester
Course Code	Course Name	T	P	LC	ECTS
GMS401	VOCATIONAL ENGLISH V	2	0	2	5
GMS403	SECOND FOREIGN LANGUAGE-VII (Elective)	2	0	2	5
GMS405	BANQUET ORGANIZATION – I	2	4	6	7
GMS407	FOOD LEGISLATION (Elective)	2	0	2	5
GMS409	MOLECULAR GASTRONOMY (Elective)	2	0	2	5
GMS411	COLOR AND DESIGN IN GASTRONOMY (Elective)	2	0	2	5
GMS413	SUSTAINABLE FOOD SYSTEMS (Elective)	2	0	2	5
GMS415	VEGETARIAN AND DIET CUISINE (Elective)	2	0	2	5
GMS417	INTERNSHIP	0	0	4	5
GMS419	OLIVES AND OLIVE OIL (Elective)	2	0	2	5
GMS421	GASTRONOMY WRITING (Elective)	2	0	2	5
GMS423	Free Elective Courses (Maximum 1 can be selected)	2	0	2	3
Total					30

T: Theory   P: Practice   LC: Local Credit   ECTS: European Credit Transfer System

Eighth Semester
Course Code	Course Name	T	P	LC	ECTS
GMS402	VOCATIONAL ENGLISH VI	2	0	2	5
GMS404	SECOND FOREIGN LANGUAGE-VIII (Elective)	2	0	2	5
GMS406	BANQUET ORGANIZATION-II	2	4	6	7
GMS408	OENOLOGY (Elective)	2	0	2	5
GMS410	INTERN (Vocational Practice) (Elective)	0	8	5	5
GMS412	ENTREPRENEURSHIP (Elective)	2	0	2	5
GMS414	FOOD PHOTOGRAPHY & STYLING (Elective)	2	0	2	5
GMS416	DESTINATION MANAGEMENT (Elective)	2	0	2	5
GMS418	ORGANIZATIONAL PSYCHOLOGY (Elective)	2	0	2	5
GMS420	STRESS AND TEAM MANAGEMENT IN KITCHEN (Elective)	2	0	2	5
GMS422	Free Elective Courses (Maximum 1 can be selected)	2	0	2	3
Total					30

T: Theory   P: Practice   LC: Local Credit   ECTS: European Credit Transfer System