GASTRONOMY AND CULINARY ARTS
About Program
Attendance
Turkish
Duration
48 Months
Level
Bachelor
Locaiton
Florya Campus
Introduction
Today, rather than just eating people give more importance to sensory, chemical and microbiologic quality of food and beverages. On the other hand, service and presentation of meals are significant in terms of consumer choice. Depending on the social and cultural changes, differences in feeding behaviour; a rising demand for different tastes is seen in a global world. The process which includes preparing all food and beverages according to a consumer’s pleasure and taste, healty and safe constitutes the study area of gastronomy. Gastronomy has started to get attention in our country as the world and the obligation for proffesionilization in this field is ensued. Our department, which is found to train experts in line with these developments, lectures of general culture, art culture, business, nutrition and nourishment are given. Program is integrated with the studies and exercies of kitchen, organization and presentation. The basic principle is all vocational lectures are applied courses under the supervision of experts. This department program, which integrates cuisine and art in each other, covers a four year process. The last two years students are provided work placement in high level businesses. Students graduates as gastronomists.
A gastronomist is an expert in food and beverage preparation and presentation. Contrary to classical chefs, they have knowledge of pyhsical and chemical processes of food preparation. These taste experts are innovative, and can produce interesting food by using special equipment and techniques. They have comprehensive knowledge on healthy nutrition and current technology.
Details
1. Year Fall ( First ) Term Courses | |||||||||
ID | Code | Name of the Course Unit | Type of the Course | In-Class Hours (T+P) | Credit | ECTS Credit | |||
1029 | ATA101 | ATATÜRK’S PRINCIPLES AND REVOLUTION HISTORY-I | Compulsory | 2 + 0 | 2 | 2 | |||
14122 | GMS111 | INTRODUCTION TO GASTRONOMY | Compulsory | 3 + 0 | 3 | 6 | |||
14123 | GMS113 | CULTURE AND CUISINE | Compulsory | 3 + 0 | 3 | 6 | |||
86342 | GMS123 | KÜLTÜR TARIHI | Compulsory | 2 + 0 | 2 | 4 | |||
86344 | GMS125 | SANAT TARIHI | Compulsory | 2 + 0 | 2 | 4 | |||
2474 | ING101 | ENGLISH-I | Compulsory | 3 + 0 | 3 | 4 | |||
8827 | SSE101 | SOCIAL RESPONSIBILITY AND ETHICS | Compulsory | 0 + 2 | 1 | 2 | |||
1010 | TUR101 | TURKISH LANGUAGE-I | Compulsory | 2 + 0 | 2 | 2 | |||
Total ECTS Credit (Compulsory): | 30 | Total ECTS Credit (Elective) : | 0 | Total ECTS Credit : | 30 | ||||
1. Year Fall ( Second ) Term Courses | |||||||||
ID | Code | Name of the Course Unit | Type of the Course | In-Class Hours (T+P) | Credit | ECTS Credit | |||
1039 | ATA102 | ATATÜRK’S PRINCIPLES AND REVOLUTION HISTORY-II | Compulsory | 2 + 0 | 2 | 2 | |||
8778 | BIL101 | INFORMATION TECHNOLOGY-I | Compulsory | 2 + 0 | 2 | 2 | |||
14126 | GMS114 | BASIC FOOD SCIENCE | Compulsory | 3 + 0 | 3 | 6 | |||
86532 | GMS124 | IS SAGLIGI VE GÜVENLIGI | Compulsory | 2 + 0 | 2 | 4 | |||
86533 | GMS126 | BILIMSEL ARASTIRMA VE SUNUM TEKNIKLERI | Compulsory | 2 + 0 | 2 | 4 | |||
86530 | GMS128 | BESLENMENIN TEMEL ILKELERI VE GIDA KIMYASI | Compulsory | 3 + 0 | 3 | 6 | |||
2475 | ING102 | ENGLISH-II | Compulsory | 3 + 0 | 3 | 4 | |||
2116 | TUR102 | TURKISH LANGUAGE-II | Compulsory | 2 + 0 | 2 | 2 | |||
Total ECTS Credit (Compulsory): | 30 | Total ECTS Credit (Elective) : | 0 | Total ECTS Credit : | 30 | ||||
2. Year Fall ( Third ) Term Courses | |||||||||
ID | Code | Name of the Course Unit | Type of the Course | In-Class Hours (T+P) | Credit | ECTS Credit | |||
14127 | GMS211 | GARDE MANGER | Compulsory | 2 + 2 | 3 | 5 | |||
14129 | GMS213 | FOOD PROCESSING TECHNIQUES | Compulsory | 2 + 0 | 2 | 4 | |||
14130 | GMS215 | KITCHEN PRACTICE-I | Compulsory | 2 + 4 | 4 | 8 | |||
14128 | GMS217 | OCCUPATIONAL HEALTH AND SAFETY IN THE KITCHEN | Compulsory | 2 + 0 | 2 | 4 | |||
11240 | GSF224 | MYTHOLOGY | Compulsory | 2 + 0 | 2 | 3 | |||
1019 | ING201 | PROFESSIONAL ENGLISH-I | Compulsory | 3 + 0 | 3 | 3 | |||
Total ECTS Credit (Compulsory): | 27 | Total ECTS Credit (Elective) : | 3 | Total ECTS Credit : | 30 | ||||
2. Year Fall ( Fourth ) Term Courses | |||||||||
ID | Code | Name of the Course Unit | Type of the Course | In-Class Hours (T+P) | Credit | ECTS Credit | |||
14132 | GMS214 | PASTRY AND DESSERTS | Compulsory | 1 + 2 | 2 | 4 | |||
14133 | GMS216 | KITCHEN PRACTICE-II | Compulsory | 2 + 4 | 4 | 8 | |||
14131 | GMS218 | FOOD HYGIENE AND SAFETY | Compulsory | 2 + 0 | 2 | 4 | |||
11153 | GSF223 | PSYCHOLOGY OF VISUAL PERCEPTION | Compulsory | 2 + 0 | 2 | 3 | |||
1027 | ING202 | PROFESSIONAL ENGLISH-II | Compulsory | 3 + 0 | 3 | 3 | |||
11236 | ISL192 | INTRODUCTION TO BUSINESS MANAGEMENT | Compulsory | 3 + 0 | 3 | 5 | |||
Total ECTS Credit (Compulsory): | 27 | Total ECTS Credit (Elective) : | 3 | Total ECTS Credit : | 30 | ||||
3. Year Fall ( Fifth ) Term Courses | |||||||||
ID | Code | Name of the Course Unit | Type of the Course | In-Class Hours (T+P) | Credit | ECTS Credit | |||
14134 | GMS315 | KITCHEN PRACTICE-III | Compulsory | 2 + 4 | 4 | 8 | |||
11251 | ISL392 | INTRODUCTION TO ORGANIZATIONAL BEHAVIOUR | Compulsory | 2 + 0 | 2 | 4 | |||
8765 | YUM301 | WORK PLACEMENT I | Compulsory | 0 + 0 | 0 | 4 | |||
Total ECTS Credit (Compulsory): | 16 | Total ECTS Credit (Elective) : | 14 | Total ECTS Credit : | 30 | ||||
3. Year Fall ( Sixth ) Term Courses | |||||||||
ID | Code | Name of the Course Unit | Type of the Course | In-Class Hours (T+P) | Credit | ECTS Credit | |||
14140 | GMS316 | KITCHEN PRACTICE-IV | Compulsory | 2 + 4 | 4 | 8 | |||
16415 | GMS326 | FOOD&BEVERAGE SERVICES MANAGEMENT | Compulsory | 3 + 0 | 3 | 4 | |||
8768 | YUM302 | WORK PLACEMENT-II | Compulsory | 0 + 0 | 0 | 4 | |||
Total ECTS Credit (Compulsory): | 16 | Total ECTS Credit (Elective) : | 14 | Total ECTS Credit : | 30 | ||||
4. Year Fall ( Seventh ) Term Courses | |||||||||
ID | Code | Name of the Course Unit | Type of the Course | In-Class Hours (T+P) | Credit | ECTS Credit | |||
14148 | GMS411 | WORLD CUISINE | Compulsory | 2 + 4 | 4 | 7 | |||
9031 | ISL232 | HUMAN RESOURCES MANAGEMENT | Compulsory | 3 + 0 | 3 | 5 | |||
8771 | YUM401 | WORK PLACEMENT III | Compulsory | 0 + 0 | 0 | 4 | |||
Total ECTS Credit (Compulsory): | 16 | Total ECTS Credit (Elective) : | 14 | Total ECTS Credit : | 30 | ||||
4. Year Fall ( Eighth ) Term Courses | |||||||||
ID | Code | Name of the Course Unit | Type of the Course | In-Class Hours (T+P) | Credit | ECTS Credit | |||
14154 | GMS402 | GRADUATION PROJECT | Compulsory | 2 + 2 | 3 | 8 | |||
14155 | GMS412 | TURKISH CUISINE | Compulsory | 2 + 2 | 3 | 6 | |||
8818 | GRI401 | ENTREPRENEURSHIP | Compulsory | 2 + 0 | 2 | 2 | |||
Total ECTS Credit (Compulsory): | 16 | Total ECTS Credit (Elective) : | 14 | Total ECTS Credit : | 30 |