BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
Bahçeşehir University
Degree Programs
GASTRONOMY AND CULINARY ARTS (TURKISH, THESIS)
General Information For Students
Diploma SupplementErasmus Policy Statement
National QualificationsBologna Commission
GASTRONOMY AND CULINARY ARTS (TURKISH, THESIS)
Master TR-NQF-HE: Level 7 QF-EHEA: Second Cycle EQF-LLL: Level 7

Course Structure Diagram with Credits

1. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS5009 Strategic Marketing in The Food Industry Turkish 3 0 3 8
ISL5301 Research Methods and Ethics Turkish 3 0 3 9
3 7
3 6
Total 12 30
2. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS5017 Field Studies in Gastronomy Turkish 3 0 3 8
3 7
3 8
3 7
Total 12 30
3. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS5887 Seminar Turkish 0 0 0 10
GMS5888-1 Thesis Turkish 0 0 0 20
Total 0 30
4. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GMS5888-2 Thesis Turkish 0 0 0 30
Total 0 30
  • TR marked courses are taught in Turkish.
  • EN marked courses are taught in English.
  • There TR-EN marked section of courses in both English and Turkish.