GASTRONOMY AND CULINARY ARTS (TURKISH, NONTHESIS)

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Qualification Requirements and Regulations

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Recognition of Prior Learning

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Occupational Profiles of Graduates

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Access to Further Studies

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Program Outcomes

Course & Program Outcomes Matrix

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

Program Outcomes

Courses

GMS5009 Strategic Marketing in The Food Industry

GMS5017 Field Studies in Gastronomy

GMS5999 Project

ISL5301 Research Methods and Ethics

GE-Elective

Course Structure Diagram with Credits

1. Semester
Course Code	Course Name	Prerequisites	Theoretical	Practical	Credit	ECTS
GMS5009	Strategic Marketing in The Food Industry		3	0	3	8
ISL5301	Research Methods and Ethics		3	0	3	9
Departmental Elective					3	6
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
Departmental Elective					3	7
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
Total						30

2. Semester
Course Code	Course Name	Prerequisites	Theoretical	Practical	Credit	ECTS
GMS5017	Field Studies in Gastronomy		3	0	3	8
Departmental Elective					3	7
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
Departmental Elective					3	8
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
Departmental Elective					3	7
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
Total						30

3. Semester
Course Code	Course Name	Prerequisites	Theoretical	Practical	Credit	ECTS
GMS5999	Project		0	0	0	16
Departmental Elective					3	7
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
Departmental Elective					3	7
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
Total						30

Program Director (or Equivalent)

GASTRONOMY AND CULINARY ARTS (TURKISH, NONTHESIS) - GRADUATE SCHOOL