GASTRONOMY AND CULINARY ARTS (TURKISH)


Profile of the Program

Graduated students from Gastronomy and Culinary Arts education program; 1) take responsiblity individually or in group, communicate with other employee, resolve the problems by using qualitative and quantitative data, 2) calculate the calorie and nutritional value of the foods

Qualification Awarded

The students who successfully complete the program are awarded the degree of Bachelor of Gastronomy and Culinary Arts

Level of Qualification

This is a Bachelor’s Degree (First Cycle) program.

Specific Admission Requirements

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Qualification Requirements and Regulations

A student is required to have a minimum cumulative grade point average of at least 2.00/4.00 and no failing grades.

Recognition of Prior Learning

At Bahcesehir University , full-time students can be exempted from some courses within the framework of the related by laws. If the content of the course previously taken in another institution is equivalent to the course offered at BAU, then the student can be exempted from this course with the approval of the related faculty/graduate school after the evaluation of the course content.

Occupational Profiles of Graduates

Graduate student work opportunities in business establishments are national and international five-star hotels or food and beverage departments of the kitchen crew, parts of the cuisine from restaurants or in the product development department of food industry, educational institutions in food and beverage industry and the media.

Access to Further Studies

The students graduating from this program may apply to second cycle (Master's degree) programs.

Program Outcomes

1 - Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources.
2 Use of advanced theoretical and practical knowledge within the field. -Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field.
3 Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. - Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. -Organize and implement project and activities for social environment with a sense of social responsibility. -Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. -Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge.
4 Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. -Determine learning needs and direct the learning. -Develop positive attitude towards lifelong learning.
5 Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. - Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security.
6 Conduct studies at an advanced level in the field independently. - Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. - Planning and managing activities towards the development of subordinates in the framework of a project

Course & Program Outcomes Matrix

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes 1 2 3 4 5 6
Courses
ENG1061 English I 4 3 4 2 3 3
ENG1062 English II 4 3 4 2 3 3
ENG1063 English III 4 3 4 2 3 3
ENG1064 English IV 4 3 4 2 3 3
GMS1101 Food Hygiene 5 4 3 2 4 2
GMS1102 Food History 4 3 3 2 1 2
GMS1103 Introduction to Gastronomy and Culinary Arts 4 5 4 3 3 4
GMS1104 Food & Beverage Management 5 4 3 2 2 4
GMS1201 Kitchen Chemistry 5 5 3 2 2 2
GMS1202 Kitchen Chemistry Applications 5 5 2 2 1 4
GMS1203 Food Supply Chain and Storage 4 4 3 2 2 2
GMS1204 Introduction to Beverages 5 5 2 2 1
GMS2101 Breadmaking 4 5 2 2 4
GMS2102 Kitchen Practices I 4 5 2 2 4
GMS2103 Introduction to Pastry 4 5 2 2 4
GMS2104 Cost Control 4 5 4 2 1 1
GMS2105 Principles of Nutrition 5 4 3 2 1
GMS2201 World Cuisine I 4 5 2 2 4
GMS2202 Kitchen Practices II 4 4 2 2 4
GMS2203 Menu Management 4 4 3 3 1 3
GMS2204 Marketing in Food & Beverage Industry 5 4 4 3 2 2
GMS2206 Consumer Behavior in the Hospitality Industry 5 4 4 2 1 2
GMS3101 World Cuisine II 4 4 2 2 5
GMS3102 Turkish Regional Cuisine I 4 5 2 2 3
GMS3103 Kitchen Practices III 5 5 2 2 4
GMS3104 Finantial Accounting 4 5 4 3 1
GMS3201 Current Diets and Nutrition 5 4 3 2 2
GMS3202 Turkish Regional Cuisine II 4 5 2 2 3
GMS3203 Restaurant Layourt and Services 5 4 3 2 2 4
GMS3204 Innovation and Entrepreneurship 5 3 5 4 2 2
GMS4101 Kitchen Practices IV 5 5 2 4 5
GMS4102 Food Policy and Sustainability 5 3 3 3 3 1
GMS4103 Human Resources Management 4 4 3 3 2 2
GMS4104 Internship 3 2 5
GMS4201 Kitchen Practices V 5 5 2 4 5
GMS4202 Advanced Pastry 5 5 2 4 5
GMS4203 Graduation Project 3 3 1 4
HST1071 Atatürk's Principles and History of Turkish Republic I 4 4 2 2
HST1072 Atatürk's Principles and History of Turkish Republic II 4 4 2 2
LAW1156 Child Law and Child Psychology
TLL1071 Turkish Language and Literature I 4 4 2 2
TLL1072 Turkish Language and Literature II 4 4 2 2
Departmental Elective
GMS3410 Vegetarian Cuisine
GMS3411 Fermentation Technology 5 4 3 2 2
GE-Elective
GEP0111 Art and Religion 2 4 5 3 4 3
GEP0112 Classical Turkish Art and Artists 2 4 5 3 4 3
GEP0113 European Art 2 4 5 3 4 3
GEP0114 Fine Arts in Turkey 2 4 5 3 4 3
GEP0115 Introduction to Art History 2 4 5 3 4 3
GEP0121 Introduction to Theatre 2 4 5 3 4 3
GEP0122 Shakespeare and Contemporary Performance 2 4 5 3 4 3
GEP0123 Special Topics in Theatre 2 4 5 3 4 3
GEP0124 Turkish Theatre 2 4 5 3 4 3
GEP0131 Introduction to Classical Music 2 4 5 3 4 3
GEP0132 Trends in Classical Music 2 4 5 3 4 3
GEP0133 20th Century Music 2 4 5 3 4 3
GEP0134 Introduction to Turkish Classical Music 2 4 5 3 4 3
GEP0135 Musics of the World 2 4 5 3 4 3
GEP0201 City and Culture 2 4 5 3 4 3
GEP0202 History of Istanbul as an Imperial City 2 4 5 3 4 3
GEP0203 Globalization and Istanbul 2 4 5 3 4 3
GEP0204 Istanbul in Social and Historical Perspectives 2 4 5 3 4 3
GEP0205 Unfolding the Layers of Berlin 2 4 5 3 4 3
GEP0206 Virtual Discovery of İstanbul 2 4 5 3 4 3
GEP0211 City and Landscape 2 4 5 3 4 3
GEP0301 Innovative Career Development 2 4 5 3 4 3
GEP0302 Dale Carnegie Strictly Business: Dale Carnegie Course 2 4 5 3 4 3
GEP0303 TMI Project Your Life Ahead 2 4 5 3 4 3
GEP0304 Music Business and Turkish Music Industry 2 4 5 3 4 3
GEP0305 Communication Practices 2 4 5 3 4 3
GEP0306 News Agency Journalism 2 4 5 3 4 3
GEP0307 Maritime Culture and Amateur Seamanship 2 4 5 3 4 3
GEP0312 Special Topics in E-sports 2 4 5 3 4 3
GEP0313 The Impact of Science and Technology Policies on Technology Management 2 4 5 3 4 3
GEP0314 Innovation and Creativity 2 4 5 3 4 3
GEP0315 Developing Entrepreneurship in Personality 2 4 5 3 4 3
GEP0320 Introduction to the 2030 Agenda: A New Agenda for a Sustainable World 2 4 5 3 4 3
GEP0366 Practicing Sustainability 2 4 5 3 4 3
GEP0379 Sustainability and Business Ethics 2 4 5 3 4 3
GEP0401 Arabic I 2 4 5 3 4 3
GEP0402 Arabic II 2 4 5 3 4 3
GEP0403 French I 2 4 5 3 4 3
GEP0404 French II 2 4 5 3 4 3
GEP0405 German I 2 4 5 3 4 3
GEP0406 German II 2 4 5 3 4 3
GEP0407 Introduction to Japanese Language and Culture I 2 4 5 3 4 3
GEP0408 Introduction to Japanese Language and Culture II 2 4 5 3 4 3
GEP0409 Italian I 2 4 5 3 4 3
GEP0410 Italian II 2 4 5 3 4 3
GEP0411 Modern Chinese I 2 4 5 3 4 3
GEP0412 Modern Chinese II 2 4 5 3 4 3
GEP0413 Ottoman Turkish I 2 4 5 3 4 3
GEP0414 Ottoman Turkish II 2 4 5 3 4 3
GEP0415 Russian I 2 4 5 3 4 3
GEP0416 Russian II 2 4 5 3 4 3
GEP0417 Spanish I 2 4 5 3 4 3
GEP0418 Spanish II 2 4 5 3 4 3
GEP0419 Persian I 2 4 5 3 4 3
GEP0420 Persian II 2 4 5 3 4 3
GEP0421 Georgian I 2 4 5 3 4 3
GEP0422 Georgian II 2 4 5 3 4 3
GEP0423 Greek I 2 4 5 3 4 3
GEP0424 Greek II 2 4 5 3 4 3
GEP0425 Hebrew I 2 4 5 3 4 3
GEP0426 Hebrew II 2 4 5 3 4 3
GEP0427 Arabic III 2 4 5 3 4 3
GEP0428 Arabic ıv 2 4 5 3 4 3
GEP0429 Persian III 2 4 5 3 4 3
GEP0430 Persian IV 2 4 5 3 4 3
GEP0431 Turkish Sign Language 2 4 5 3 4 3
GEP0432 English for Specific Purposes I 2 4 5 3 4 3
GEP0433 English for Specific Purposes II 2 4 5 3 4 3
GEP0434 Turkish Sign Language II 2 4 5 3 4 3
GEP0435 German III 2 4 5 3 4 3
GEP0436 German IV 2 4 5 3 4 3
GEP0437 Latin I 2 4 5 3 4 3
GEP0438 Latin II 2 4 5 3 4 3
GEP0439 Russian III 2 4 5 3 4 3
GEP0440 Russian IV 2 4 5 3 4 3
GEP0441 Korean I 2 4 5 3 4 3
GEP0442 Korean II 2 4 5 3 4 3
GEP0501 Anatolian Civilizations 2 4 5 3 4 3
GEP0502 Great Discoveries and Inventions in the History of Science 2 4 5 3 4 3
GEP0503 Greek and Turkish Relations in the Aegean 2 4 5 3 4 3
GEP0504 History of Food 2 4 5 3 4 3
GEP0505 History of Mediterranean World 2 4 5 3 4 3
GEP0506 History of the Modern Middle East 2 4 5 3 4 3
GEP0507 Orientalism 2 4 5 3 4 3
GEP0508 Wars That Change History 2 4 5 3 4 3
GEP0509 XX. Century Political History 2 4 5 3 4 3
GEP0510 Contemporary Germany– History, Politics and Society since 1945 2 4 5 3 4 3
GEP0511 European History 2 4 5 3 4 3
GEP0513 History of Religions 2 4 5 3 4 3
GEP0514 Ottoman Cultural History 2 4 5 3 4 3
GEP0515 New Religious Movements 2 4 5 3 4 3
GEP0516 Recent History of Turkish Modernization and Democracy 2 4 5 3 4 3
GEP0601 Communication in Local Governments 2 4 5 3 4 3
GEP0602 Community Service Applications 2 4 5 3 4 3
GEP0603 Current Political Issues and Leaders 2 4 5 3 4 3
GEP0604 Interpersonal Communication 2 4 5 3 4 3
GEP0605 Popular Culture 2 4 5 3 4 3
GEP0606 Prejudice and Aggression 2 4 5 3 4 3
GEP0607 Ethics 2 4 5 3 4 3
GEP0608 European Integration and Turkish-European Relations 2 4 5 3 4 3
GEP0609 Alliance of Civilizations 2 4 5 3 4 3
GEP0610 Innovative Leadership 2 4 5 3 4 3
GEP0611 Effective Skills for Communication 2 4 5 3 4 3
GEP0612 Political Communication Campaigns 2 4 5 3 4 3
GEP0613 Elections and Campaign Management 2 4 5 3 4 3
GEP0614 Social Media Management 2 4 5 3 4 3
GEP0615 Perception Management 2 4 5 3 4 3
GEP0616 Traffic and Road Safety 2 4 5 3 4 3
GEP0617 International Food Culture 2 4 5 3 4 3
GEP0618 Communication and Stress Management 2 4 5 3 4 3
GEP0619 Using Media for Communication 2 4 5 3 4 3
GEP0620 Visual Literacy 2 4 5 3 4 3
GEP0621 Internal Communication and Innovation Management 2 4 5 3 4 3
GEP0622 Creative Thinking and Entrepreneurship 2 4 5 3 4 3
GEP0623 Fashion and Media 2 4 5 3 4 3
GEP0624 Animal Ethics and Speciesism 2 4 5 3 4 3
GEP0625 Games and Culture 2 4 5 3 4 3
GEP0631 Sustainability and Climate Action 2 4 5 3 4 3
GEP0633 Environment and Sustainable Development 2 4 5 3 4 3
GEP0634 Exploring the Future of Agriculture 2 4 5 3 4 3
GEP0638 Topics in Communication Management 2 4 5 3 4 3
GEP0639 Understanding the Food 2 4 5 3 4 3
GEP0640 Towards Zero Hunger (SDG 2) 2 4 5 3 4 3
GEP0641 Genesis of Life 2 4 5 3 4 3
GEP0701 Creative Literature 2 4 5 3 4 3
GEP0702 Critical Thinking and Literary Criticism 2 4 5 3 4 3
GEP0703 Contemporary Turkish Literature 2 4 5 3 4 3
GEP0704 Trends in Literature 2 4 5 3 4 3
GEP0705 Literature and Society 2 4 5 3 4 3
GEP0706 Modern Turkish Novel and Story 2 4 5 3 4 3
GEP0707 Modern Turkish Poetry 2 4 5 3 4 3
GEP0708 Turkish Folk Literature 2 4 5 3 4 3
GEP0709 The Lives of Turkish Intellectuals 2 4 5 3 4 3
GEP0710 Turkish Poets and Poems 2 4 5 3 4 3
GEP0801 20th Century History of Thought 2 4 5 3 4 3
GEP0802 Aesthetic and Philosophy 2 4 5 3 4 3
GEP0803 Contemporary Philosophy 2 4 5 3 4 3
GEP0804 Islamic Philosophy 2 4 5 3 4 3
GEP0805 Ontology 2 4 5 3 4 3
GEP0806 Philosophy of Life 2 4 5 3 4 3
GEP0807 Political Philosophy 2 4 5 3 4 3
GEP0808 Philosophy of Religion 2 4 5 3 4 3
GEP0809 Strategic Roadmaps and Innovation 2 4 5 3 4 3
GEP0810 Systems-Design Thinking and Management 2 4 5 3 4 3
GEP0811 Readings in Philosophy 2 4 5 3 4 3
GEP0821 Classical Logic 2 4 5 3 4 3
GEP0822 Logic I 2 4 5 3 4 3
GEP0823 Logic II 2 4 5 3 4 3
GEP0824 Modern Logic 2 4 5 3 4 3
GEP0825 Logic and Computer Applications 2 4 5 3 4 3
GEP0901 History of Culture 2 4 5 3 4 3
GEP0902 Business Seminar 2 4 5 3 4 3
GEP1005 History of Civilization I 2 4 5 3 4 3
GEP1006 History of Civilization II 2 4 5 3 4 3
GEP1516 Recent History of Turkish Modernization and Democracy 2 4 5 3 4 3
GEP1633 Environment and Sustainable Development 2 4 5 3 4 3
GEP1634 Exploring the Future of Agriculture 2 4 5 3 4 3

Course Structure Diagram with Credits

1. Semester
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
ENG1061 English I 2 0 2 2
GMS1101 Food Hygiene 3 0 3 6
GMS1102 Food History 3 0 3 6
GMS1103 Introduction to Gastronomy and Culinary Arts 3 0 3 6
GMS1104 Food & Beverage Management 2 0 2 6
HST1071 Atatürk's Principles and History of Turkish Republic I 2 0 2 2
TLL1071 Turkish Language and Literature I 2 0 2 2
Total 30
2. Semester
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
ENG1062 English II 2 0 2 1
GMS1201 Kitchen Chemistry 3 0 3 6
GMS1202 Kitchen Chemistry Applications 0 4 2 6
GMS1203 Food Supply Chain and Storage 2 2 3 6
GMS1204 Introduction to Beverages 3 0 3 6
HST1072 Atatürk's Principles and History of Turkish Republic II 2 0 2 2
LAW1156 Child Law and Child Psychology 0 0 0 1
TLL1072 Turkish Language and Literature II 2 0 2 2
Total 30
3. Semester
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
ENG1063 English III 2 0 2 2
GMS2101 Breadmaking 0 4 2 5
GMS2102 Kitchen Practices I 0 4 2 6
GMS2103 Introduction to Pastry 0 4 2 5
GMS2104 Cost Control 2 0 2 4
GMS2105 Principles of Nutrition 3 0 3 4
GE-Elective 3 4
Total 30
4. Semester
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
ENG1064 English IV 2 0 2 2
GMS2201 World Cuisine I 0 4 2 6
GMS2202 Kitchen Practices II 0 4 2 6
GMS2203 Menu Management 3 0 3 4
GMS2204 Marketing in Food & Beverage Industry 2 0 2 4
GMS2206 Consumer Behavior in the Hospitality Industry 3 0 3 4
GE-Elective 3 4
Total 30
5. Semester
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
GMS3101 World Cuisine II 1 4 3 6
GMS3102 Turkish Regional Cuisine I 1 4 3 6
GMS3103 Kitchen Practices III 1 4 3 6
GMS3104 Finantial Accounting 3 0 3 4
Departmental Elective 2 4
GE-Elective 3 4
Total 30
6. Semester
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
GMS3201 Current Diets and Nutrition 2 0 2 5
GMS3202 Turkish Regional Cuisine II 1 4 3 6
GMS3203 Restaurant Layourt and Services 2 2 3 6
GMS3204 Innovation and Entrepreneurship 2 0 2 5
GE-Elective 3 4
Departmental Elective 2 4
Total 30
7. Semester
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
GMS4101 Kitchen Practices IV 1 4 3 6
GMS4102 Food Policy and Sustainability 3 0 3 3
GMS4103 Human Resources Management 3 0 3 3
GE-Elective 3 4
Departmental Elective 2 4
Departmental Elective 2 4
Non-Departmental Elective 2 6
Total 30
8. Semester
Course Code Course Name Prerequisites Theoretical Practical Credit ECTS
GMS4104 Internship 0 0 0 5
GMS4201 Kitchen Practices V 1 4 3 5
GMS4202 Advanced Pastry 0 4 2 5
GMS4203 Graduation Project 2 0 2 3
Departmental Elective 2 4
Departmental Elective 2 4
Non-Departmental Elective 2 4
Total 30

Program Director (or Equivalent)


GASTRONOMY AND CULINARY ARTS (TURKISH) - SCHOOL OF APPLIED SCIENCES

Dr. Öğr. Üyesi ESRA MANKAN
Head of Department

SCHOOL OF APPLIED SCIENCES
E-Mail: esra.mankan@hes.bau.edu.tr
Telephone: +90