GASTRONOMY AND CULINARY ARTS
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Structure Diagram with Credits

1. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
CUL1101 Food Hygiene English 3 0 3 6
CUL1102 Food History English 3 0 3 6
CUL1103 Introduction to Gastronomy and Culinary Arts English 3 0 3 6
CUL1104 Food & Beverage Management English 2 0 2 4
ENG1003 Communications Skills and Academic Reporting I English 2 2 3 4
HST1001 Atatürk's Principles and History of Turkish Republic I English 2 0 2 2
TLL1003 Turkish Language and Literature I Turkish 2 0 2 2
Total 18 30
2. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
CUL1201 Food ingredient and their characteristics English 3 0 3 6
CUL1202 Food Science Practices English 0 4 2 6
CUL1203 Food Supple Chain and Storage English 2 2 3 4
CUL1204 Introduciton to Beverages English 3 0 3 6
ENG1004 Communication Skills and Academic Reporting II English 2 2 3 3
HST1002 Atatürk's Principles and History of Turkish Republic II English 2 0 2 2
LAW1156 Child Law and Child Psychology English 0 0 0 1
TLL1004 Turkish Language and Literature II Turkish 2 0 2 2
Total 18 30
3. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
CUL2101 Breadmaking English 0 4 2 6
CUL2103 Fundamentals of Pastry English 0 4 2 6
CUL2105 Principles of Nutrition English 3 0 3 4
CUL2107 Kitchen Practices I English 0 4 2 5
CUL2109 Consumer Behavior in the Hospitality Industry English 3 0 3 5
3 4
Total 15 30
4. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
CUL2202 Kitchen Practices II English 0 4 2 5
CUL2204 Marketing in Food & Beverage Industry English 3 0 3 4
CUL2206 Cost Control English 2 0 2 4
CUL2208 Street Food English 0 4 2 5
CUL2210 Restaurant Operations English 2 0 2 4
3 4
3 4
Total 17 30
5. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
CUL3101 American Cuisine English 0 4 2 6
CUL3103 Kitchen Practices III English 0 4 2 5
CUL3105 Local Ingredients of Anatolia English 2 0 2 6
CUL3107 Financial Accounting in Hospitality Sector English 3 0 3 5
2 4
3 4
Total 14 30
6. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
CUL3202 Turkish Cuisine English 0 4 2 4
CUL3204 Communication and Entrepreneurship in Gastronomy English 2 0 2 5
CUL3206 European Cuisine English 0 4 2 5
CUL3208 Current Diets and Nutrition English 2 0 2 4
2 4
3 4
3 4
Total 16 30
7. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
CUL4101 Kitchen Practices IV English 0 4 2 5
CUL4103 Human Resources Management English 3 0 3 4
CUL4105 Food Policy and Sustainability English 3 0 3 5
2 4
2 4
3 4
3 4
Total 18 30
8. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
CUL4104 Internship English 0 0 0 5
CUL4202 Advanced Pastry English 0 4 2 5
CUL4206 Kitchen Practices V English 0 4 2 5
CUL4208 Capstone Project English 3 0 3 3
2 4
2 4
3 4
Total 14 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.