2. Semester |
Course Code |
Course Name |
Language |
Prerequisites |
Theoretical |
Practical |
Credit |
ECTS |
GMS5017
|
Field Studies in Gastronomy |
Turkish |
|
3 |
0 |
3 |
8 |
|
|
|
|
|
|
3 |
8 |
Course Code |
Course Name |
Language |
Prerequisites |
Theoretical |
Practical |
Credit |
ECTS |
GMS5002
|
Food Safety and Gastronomy |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5003
|
Art and Food |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5005
|
Food Processing and Engineering in the Kitchen |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5006
|
Food and Quality |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5007
|
Gastronomy and Cultural History |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5008
|
Branding in Gastronomy |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5010
|
Gastronomy and Geography |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5012
|
Fermentation Technology |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5014
|
Sociology of Food |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5016
|
Management in Hospitality Sector |
Turkish |
|
3 |
0 |
3 |
8 |
|
|
|
|
|
|
|
3 |
7 |
Course Code |
Course Name |
Language |
Prerequisites |
Theoretical |
Practical |
Credit |
ECTS |
GMS5002
|
Food Safety and Gastronomy |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5003
|
Art and Food |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5005
|
Food Processing and Engineering in the Kitchen |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5006
|
Food and Quality |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5007
|
Gastronomy and Cultural History |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5008
|
Branding in Gastronomy |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5010
|
Gastronomy and Geography |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5012
|
Fermentation Technology |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5014
|
Sociology of Food |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5016
|
Management in Hospitality Sector |
Turkish |
|
3 |
0 |
3 |
8 |
|
|
|
|
|
|
|
3 |
7 |
Course Code |
Course Name |
Language |
Prerequisites |
Theoretical |
Practical |
Credit |
ECTS |
GMS5002
|
Food Safety and Gastronomy |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5003
|
Art and Food |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5005
|
Food Processing and Engineering in the Kitchen |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5006
|
Food and Quality |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5007
|
Gastronomy and Cultural History |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5008
|
Branding in Gastronomy |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5010
|
Gastronomy and Geography |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5012
|
Fermentation Technology |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5014
|
Sociology of Food |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5016
|
Management in Hospitality Sector |
Turkish |
|
3 |
0 |
3 |
8 |
|
3. Semester |
Course Code |
Course Name |
Language |
Prerequisites |
Theoretical |
Practical |
Credit |
ECTS |
GMS5999
|
Project |
Turkish |
|
0 |
0 |
0 |
16 |
|
|
|
|
|
|
3 |
7 |
Course Code |
Course Name |
Language |
Prerequisites |
Theoretical |
Practical |
Credit |
ECTS |
GMS5002
|
Food Safety and Gastronomy |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5003
|
Art and Food |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5005
|
Food Processing and Engineering in the Kitchen |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5006
|
Food and Quality |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5007
|
Gastronomy and Cultural History |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5008
|
Branding in Gastronomy |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5010
|
Gastronomy and Geography |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5012
|
Fermentation Technology |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5014
|
Sociology of Food |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5016
|
Management in Hospitality Sector |
Turkish |
|
3 |
0 |
3 |
8 |
|
|
|
|
|
|
|
3 |
7 |
Course Code |
Course Name |
Language |
Prerequisites |
Theoretical |
Practical |
Credit |
ECTS |
GMS5002
|
Food Safety and Gastronomy |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5003
|
Art and Food |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5005
|
Food Processing and Engineering in the Kitchen |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5006
|
Food and Quality |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5007
|
Gastronomy and Cultural History |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5008
|
Branding in Gastronomy |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5010
|
Gastronomy and Geography |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5012
|
Fermentation Technology |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5014
|
Sociology of Food |
Turkish |
|
3 |
0 |
3 |
8 |
GMS5016
|
Management in Hospitality Sector |
Turkish |
|
3 |
0 |
3 |
8 |
|
- 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.
|