GASTRONOMİ (İNGİLİZCE)

Müfredat

1 . YARIYIL - ZORUNLU
KOD DERS ADI T U L K AKTS
ECF109 INTRODUCTION TO ECONOMICS I 3 0 0 3 4
GAS115 INTRODUCTION TO GASTRONOMY 3 0 0 3 6
GAS117 BASIC CULINARY TECHNIQUES I 0 6 0 3 7
POL109 INTRODUCTION TO POLITICAL SCIENCE 3 0 0 3 4
SOC115 INTRODUCTION TO SOCIOLOGY 3 0 0 3 4
TRD101E TURKISH LANGUAGE I 2 0 0 2 2
YDL103 ADVANCED ENGLISH SKILLS I 3 0 0 3 3
T:Teorik, U:Uygulama, L:Laboratuvar, K:Kredi 17 6 0 20 30
2 . YARIYIL - ZORUNLU
KOD DERS ADI T U L K AKTS
GAS118 BASICS OF NUTRITION 3 0 0 3 6
GAS120 BASIC CULINARY TECHNIQUES II 0 6 0 3 7
LAW102 INTRODUCTION TO LAW 3 0 0 3 4
SOC116 SCIENTIFIC RESEARCH METHODS 3 0 0 3 4
SOC118 INTRODUCTION TO PHILOSOPHY 3 0 0 3 4
TRD102E TURKISH LANGUAGE II 2 0 0 2 2
YDL104 ADVANCED ENGLISH SKILLS II 3 0 0 3 3
T:Teorik, U:Uygulama, L:Laboratuvar, K:Kredi 17 6 0 20 30
3 . YARIYIL - ZORUNLU
KOD DERS ADI T U L K AKTS
ATA201E PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS I 2 0 0 2 2
BUS221 ACADEMIC SUCCESS AND SOCIAL LIFE SKILLS 2 0 0 2 2
GAS223 SERVICE TECHNIQUES AND PROFESSIONAL ETIQUETTE 3 0 0 3 6
GAS225 MENU PLANNING AND COST CONTROL 3 0 0 3 6
GAS227 GASTRONOMIC APPLICATIONS I 0 6 0 3 6
GAS229 FOOD SAFETY AND HYGIENE 3 0 0 3 6
YDL203 PROFESSIONAL ENGLISH I 2 0 0 2 2
T:Teorik, U:Uygulama, L:Laboratuvar, K:Kredi 15 6 0 18 30
4 . YARIYIL - ZORUNLU
KOD DERS ADI T U L K AKTS
ATA202E PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS II 2 0 0 2 2
ECF218 INTRODUCTION TO SUSTAINABILITY 2 0 0 2 2
GAS224 FOOD DESIGN AND SENSORY ANALYSIS 3 0 0 3 6
GAS226 GASTRONOMIC APPLICATIONS II 0 6 0 3 6
GAS228 CULINARY TRENDS AND SOCIETY 3 0 0 3 6
GAS230 FOOD AND BEVERAGE MANAGEMENT 3 0 0 3 6
YDL204 PROFESSIONAL ENGLISH II 2 0 0 2 2
T:Teorik, U:Uygulama, L:Laboratuvar, K:Kredi 15 6 0 18 30
5 . YARIYIL - ZORUNLU
KOD DERS ADI T U L K AKTS
- ELECTIVE 3 0 0 3 5
- ELECTIVE 3 0 0 3 5
- ELECTIVE 3 0 0 3 5
GAS321 TURKISH CUISINE AND APPLICATIONS 2 2 0 3 7
GAS395 SUMMER PRACTICE I 0 0 0 0 8
T:Teorik, U:Uygulama, L:Laboratuvar, K:Kredi 11 2 0 12 30
6 . YARIYIL - ZORUNLU
KOD DERS ADI T U L K AKTS
- ELECTIVE 3 0 0 3 5
- ELECTIVE 3 0 0 3 5
- ELECTIVE 3 0 0 3 5
GAS320 WORLD CUISINE AND APPLICATIONS 2 2 0 3 7
GAS396 SUMMER PRACTICE II 0 0 0 0 8
T:Teorik, U:Uygulama, L:Laboratuvar, K:Kredi 11 2 0 12 30
7 . YARIYIL - ZORUNLU
KOD DERS ADI T U L K AKTS
- ELECTIVE 3 0 0 3 5
- ELECTIVE 3 0 0 3 5
- ELECTIVE 3 0 0 3 5
GAS425 PASTRY TECHNIQUES 2 2 0 3 7
GAS427 ALACARTE APPLICATIONS 1 4 0 3 8
T:Teorik, U:Uygulama, L:Laboratuvar, K:Kredi 12 6 0 15 30
8 . YARIYIL - ZORUNLU
KOD DERS ADI T U L K AKTS
- ELECTIVE 3 0 0 3 5
- ELECTIVE 3 0 0 3 5
- ELECTIVE 3 0 0 3 5
GAS422 GRADUATION PROJECT 3 0 0 3 7
GAS424 CREATIVITY AND INNOVATION IN CULINARY 3 0 0 3 8
T:Teorik, U:Uygulama, L:Laboratuvar, K:Kredi 15 0 0 15 30
5 . YARIYIL - SEÇMELİ
KOD DERS ADI T U L K AKTS
ARA101E ARABIC I 3 0 0 3 6
ARA102E ARABIC II 3 0 0 3 6
CHI101E CHINESE I 3 0 0 3 6
CHI102E CHINESE II 3 0 0 3 6
FRE101E FRENCH I 3 0 0 3 6
FRE102E FRENCH II 3 0 0 3 6
GAS318 FOOD PHOTOGRAPHY AND STYLING 3 0 0 3 5
GAS319 ARTISANAL PRODUCTS 3 0 0 3 5
GAS322 BAKERY PRODUCTS 1 4 0 3 5
GAS323 EVENT PLANNING 3 0 0 3 5
GAS324 SAUCES AND SOUPS 1 4 0 3 5
GAS325 CATERING 3 0 0 3 5
GAS326 CLIMATE CHANGE AND BIODIVERSITY 3 0 0 3 5
GAS327 COOKING TECHNIQUES AND KINETICS 3 0 0 3 5
GAS328 CULINARY TECHNOLOGY 3 0 0 3 5
GAS329 SEAFOODS 2 2 0 3 5
GAS330 MYTHOLOGY 3 0 0 3 5
GAS331 MIXOLOGY 3 0 0 3 5
GAS332 OCCUPATIONAL HEALT AND SAFETY 3 0 0 3 5
GAS333 PROFESSIONAL ETHICS 3 0 0 3 5
GAS334 TEAMWORK 3 0 0 3 5
GAS335 INTRODUCTION TO PUBLIC RELATIONS 3 0 0 3 5
GAS336 STRESS AND ANGER MANAGEMENT 3 0 0 3 5
GAS337 CULTURAL SOCIOLOGY 3 0 0 3 5
GAS338 POPULAR CULTURE 3 0 0 3 5
GAS339 INTRODUCTION TO MANAGEMENT 3 0 0 3 5
GAS417 ECOLOGICAL GASTRONOMY 3 0 0 3 5
GAS418 NUTRITIONAL GENOMICS 3 0 0 3 5
GAS420 GASTROTOURISM 3 0 0 3 5
GAS421 GASTRONOMY AND ARTS 3 0 0 3 5
GAS423 3D STEREOCHEMISTRY IN CULINARY 3 0 0 3 5
GAS426 FOOD AND CULTURAL ANTHROPOLOGY 3 0 0 3 5
GAS428 HOT AND COLD DESSERTS 2 2 0 3 5
GAS429 OTTOMAN FOOD CULTURE 2 2 0 3 5
GAS430 VEGAN CUISINE 3 0 0 3 5
GAS431 HUMAN RESOURCES PLANNING 3 0 0 3 5
GAS432 LEADERSHIP AND MANAGEMENT SKILLS 3 0 0 3 5
GAS433 CONSUMER BEHAVIOURS 3 0 0 3 5
GAS434 REPUTATION MANAGEMENT 3 0 0 3 5
GAS436 INTERCULTURAL COMMUNICATION 3 0 0 3 5
GAS437 GARDE MANGER 2 2 0 3 5
GAS439 HEALTHY AND SPECIAL DIETS 3 0 0 3 5
HIS401 HISTORY OF CIVILIZATIONS I 3 0 0 3 6
HIS402 HISTORY OF CIVILISATIONS II 3 0 0 3 6
JAP101E JAPAN I 3 0 0 3 6
JAP102E JAPAN II 3 0 0 3 6
MUT303 ENTERPRENEURSHIP AND PROJECT MANAGEMENT 3 0 0 3 5
MUT305 CULTURE AND COMMUNICATION I 3 0 0 3 5
MUT306 RESEARCH METHODS AND TRANSLATION 3 0 0 3 5
MUT307 VERBAL COMMUNICATION I 3 0 0 3 5
MUT308 TRANSLATION IN THE FIELD OF LAW 3 0 0 3 5
MUT309 BUSINESS ENGLISH I 3 0 0 3 5
MUT310 TRANSLATION CRITICISM 3 0 0 3 5
MUT312 CULTURE AND COMMUNICATION II 3 0 0 3 5
MUT405 VERBAL COMMUNICATION II 3 0 0 3 5
MUT406 TRANSLATION İN THE FIELD OF MEDICINE 3 0 0 3 5
MUT407 BUSINESS ENGLISH II 3 0 0 3 5
MUT408 TRANSLATION IN THE FIELD OF ART 3 0 0 3 5
MUT409 TRANSLATION IN THE FIELD OF ECONOMICS 3 0 0 3 5
MUT410 TRANSLATION OF MEDIA AND ADVERTISING TEXTS 3 0 0 3 5
PSY328 LEADERSHIP PSYCHOLOGY 3 0 0 3 5
PSY425 TRAFFIC PSYCHOLOGY 3 0 0 3 5
PSY429 PREJUDICE AND VIOLENCE 3 0 0 3 5
PSY464 FAMILY PSYCHOLOGY 3 0 0 3 5
RUS101E RUSSIAN I 3 0 0 3 6
RUS102E RUSSIAN II 3 0 0 3 6
SOC375 YOUTH SOCIOLOGY 3 0 0 3 5
SOC445 PHILOSOPHY OF SCIENCE 3 0 0 3 5
SPA101E SPANISH I 3 0 0 3 6
SPA102E SPANISH II 3 0 0 3 6
SSD238 FIRST AID 2 0 0 2 5
T:Teorik, U:Uygulama, L:Laboratuvar, K:Kredi
6 . YARIYIL - SEÇMELİ
KOD DERS ADI T U L K AKTS
ARA101E ARABIC I 3 0 0 3 6
ARA102E ARABIC II 3 0 0 3 6
CHI101E CHINESE I 3 0 0 3 6
CHI102E CHINESE II 3 0 0 3 6
FRE101E FRENCH I 3 0 0 3 6
FRE102E FRENCH II 3 0 0 3 6
GAS318 FOOD PHOTOGRAPHY AND STYLING 3 0 0 3 5
GAS319 ARTISANAL PRODUCTS 3 0 0 3 5
GAS322 BAKERY PRODUCTS 1 4 0 3 5
GAS323 EVENT PLANNING 3 0 0 3 5
GAS324 SAUCES AND SOUPS 1 4 0 3 5
GAS325 CATERING 3 0 0 3 5
GAS326 CLIMATE CHANGE AND BIODIVERSITY 3 0 0 3 5
GAS327 COOKING TECHNIQUES AND KINETICS 3 0 0 3 5
GAS328 CULINARY TECHNOLOGY 3 0 0 3 5
GAS329 SEAFOODS 2 2 0 3 5
GAS330 MYTHOLOGY 3 0 0 3 5
GAS331 MIXOLOGY 3 0 0 3 5
GAS332 OCCUPATIONAL HEALT AND SAFETY 3 0 0 3 5
GAS333 PROFESSIONAL ETHICS 3 0 0 3 5
GAS334 TEAMWORK 3 0 0 3 5
GAS335 INTRODUCTION TO PUBLIC RELATIONS 3 0 0 3 5
GAS336 STRESS AND ANGER MANAGEMENT 3 0 0 3 5
GAS337 CULTURAL SOCIOLOGY 3 0 0 3 5
GAS338 POPULAR CULTURE 3 0 0 3 5
GAS339 INTRODUCTION TO MANAGEMENT 3 0 0 3 5
GAS417 ECOLOGICAL GASTRONOMY 3 0 0 3 5
GAS418 NUTRITIONAL GENOMICS 3 0 0 3 5
GAS420 GASTROTOURISM 3 0 0 3 5
GAS421 GASTRONOMY AND ARTS 3 0 0 3 5
GAS423 3D STEREOCHEMISTRY IN CULINARY 3 0 0 3 5
GAS426 FOOD AND CULTURAL ANTHROPOLOGY 3 0 0 3 5
GAS428 HOT AND COLD DESSERTS 2 2 0 3 5
GAS429 OTTOMAN FOOD CULTURE 2 2 0 3 5
GAS430 VEGAN CUISINE 3 0 0 3 5
GAS431 HUMAN RESOURCES PLANNING 3 0 0 3 5
GAS432 LEADERSHIP AND MANAGEMENT SKILLS 3 0 0 3 5
GAS433 CONSUMER BEHAVIOURS 3 0 0 3 5
GAS434 REPUTATION MANAGEMENT 3 0 0 3 5
GAS436 INTERCULTURAL COMMUNICATION 3 0 0 3 5
GAS437 GARDE MANGER 2 2 0 3 5
GAS439 HEALTHY AND SPECIAL DIETS 3 0 0 3 5
HIS401 HISTORY OF CIVILIZATIONS I 3 0 0 3 6
HIS402 HISTORY OF CIVILISATIONS II 3 0 0 3 6
JAP101E JAPAN I 3 0 0 3 6
JAP102E JAPAN II 3 0 0 3 6
MUT303 ENTERPRENEURSHIP AND PROJECT MANAGEMENT 3 0 0 3 5
MUT305 CULTURE AND COMMUNICATION I 3 0 0 3 5
MUT306 RESEARCH METHODS AND TRANSLATION 3 0 0 3 5
MUT307 VERBAL COMMUNICATION I 3 0 0 3 5
MUT308 TRANSLATION IN THE FIELD OF LAW 3 0 0 3 5
MUT309 BUSINESS ENGLISH I 3 0 0 3 5
MUT310 TRANSLATION CRITICISM 3 0 0 3 5
MUT312 CULTURE AND COMMUNICATION II 3 0 0 3 5
MUT405 VERBAL COMMUNICATION II 3 0 0 3 5
MUT406 TRANSLATION İN THE FIELD OF MEDICINE 3 0 0 3 5
MUT407 BUSINESS ENGLISH II 3 0 0 3 5
MUT408 TRANSLATION IN THE FIELD OF ART 3 0 0 3 5
MUT409 TRANSLATION IN THE FIELD OF ECONOMICS 3 0 0 3 5
MUT410 TRANSLATION OF MEDIA AND ADVERTISING TEXTS 3 0 0 3 5
PSY328 LEADERSHIP PSYCHOLOGY 3 0 0 3 5
PSY425 TRAFFIC PSYCHOLOGY 3 0 0 3 5
PSY429 PREJUDICE AND VIOLENCE 3 0 0 3 5
PSY464 FAMILY PSYCHOLOGY 3 0 0 3 5
RUS101E RUSSIAN I 3 0 0 3 6
RUS102E RUSSIAN II 3 0 0 3 6
SOC375 YOUTH SOCIOLOGY 3 0 0 3 5
SOC445 PHILOSOPHY OF SCIENCE 3 0 0 3 5
SPA101E SPANISH I 3 0 0 3 6
SPA102E SPANISH II 3 0 0 3 6
SSD238 FIRST AID 2 0 0 2 5
T:Teorik, U:Uygulama, L:Laboratuvar, K:Kredi
7 . YARIYIL - SEÇMELİ
KOD DERS ADI T U L K AKTS
ARA101E ARABIC I 3 0 0 3 6
ARA102E ARABIC II 3 0 0 3 6
CHI101E CHINESE I 3 0 0 3 6
CHI102E CHINESE II 3 0 0 3 6
FRE101E FRENCH I 3 0 0 3 6
FRE102E FRENCH II 3 0 0 3 6
GAS318 FOOD PHOTOGRAPHY AND STYLING 3 0 0 3 5
GAS319 ARTISANAL PRODUCTS 3 0 0 3 5
GAS322 BAKERY PRODUCTS 1 4 0 3 5
GAS323 EVENT PLANNING 3 0 0 3 5
GAS324 SAUCES AND SOUPS 1 4 0 3 5
GAS325 CATERING 3 0 0 3 5
GAS326 CLIMATE CHANGE AND BIODIVERSITY 3 0 0 3 5
GAS327 COOKING TECHNIQUES AND KINETICS 3 0 0 3 5
GAS328 CULINARY TECHNOLOGY 3 0 0 3 5
GAS329 SEAFOODS 2 2 0 3 5
GAS330 MYTHOLOGY 3 0 0 3 5
GAS331 MIXOLOGY 3 0 0 3 5
GAS332 OCCUPATIONAL HEALT AND SAFETY 3 0 0 3 5
GAS333 PROFESSIONAL ETHICS 3 0 0 3 5
GAS334 TEAMWORK 3 0 0 3 5
GAS335 INTRODUCTION TO PUBLIC RELATIONS 3 0 0 3 5
GAS336 STRESS AND ANGER MANAGEMENT 3 0 0 3 5
GAS337 CULTURAL SOCIOLOGY 3 0 0 3 5
GAS338 POPULAR CULTURE 3 0 0 3 5
GAS339 INTRODUCTION TO MANAGEMENT 3 0 0 3 5
GAS417 ECOLOGICAL GASTRONOMY 3 0 0 3 5
GAS418 NUTRITIONAL GENOMICS 3 0 0 3 5
GAS420 GASTROTOURISM 3 0 0 3 5
GAS421 GASTRONOMY AND ARTS 3 0 0 3 5
GAS423 3D STEREOCHEMISTRY IN CULINARY 3 0 0 3 5
GAS426 FOOD AND CULTURAL ANTHROPOLOGY 3 0 0 3 5
GAS428 HOT AND COLD DESSERTS 2 2 0 3 5
GAS429 OTTOMAN FOOD CULTURE 2 2 0 3 5
GAS430 VEGAN CUISINE 3 0 0 3 5
GAS431 HUMAN RESOURCES PLANNING 3 0 0 3 5
GAS432 LEADERSHIP AND MANAGEMENT SKILLS 3 0 0 3 5
GAS433 CONSUMER BEHAVIOURS 3 0 0 3 5
GAS434 REPUTATION MANAGEMENT 3 0 0 3 5
GAS436 INTERCULTURAL COMMUNICATION 3 0 0 3 5
GAS437 GARDE MANGER 2 2 0 3 5
GAS439 HEALTHY AND SPECIAL DIETS 3 0 0 3 5
HIS401 HISTORY OF CIVILIZATIONS I 3 0 0 3 6
HIS402 HISTORY OF CIVILISATIONS II 3 0 0 3 6
JAP101E JAPAN I 3 0 0 3 6
JAP102E JAPAN II 3 0 0 3 6
MUT303 ENTERPRENEURSHIP AND PROJECT MANAGEMENT 3 0 0 3 5
MUT305 CULTURE AND COMMUNICATION I 3 0 0 3 5
MUT306 RESEARCH METHODS AND TRANSLATION 3 0 0 3 5
MUT307 VERBAL COMMUNICATION I 3 0 0 3 5
MUT308 TRANSLATION IN THE FIELD OF LAW 3 0 0 3 5
MUT309 BUSINESS ENGLISH I 3 0 0 3 5
MUT310 TRANSLATION CRITICISM 3 0 0 3 5
MUT312 CULTURE AND COMMUNICATION II 3 0 0 3 5
MUT405 VERBAL COMMUNICATION II 3 0 0 3 5
MUT406 TRANSLATION İN THE FIELD OF MEDICINE 3 0 0 3 5
MUT407 BUSINESS ENGLISH II 3 0 0 3 5
MUT408 TRANSLATION IN THE FIELD OF ART 3 0 0 3 5
MUT409 TRANSLATION IN THE FIELD OF ECONOMICS 3 0 0 3 5
MUT410 TRANSLATION OF MEDIA AND ADVERTISING TEXTS 3 0 0 3 5
PSY328 LEADERSHIP PSYCHOLOGY 3 0 0 3 5
PSY425 TRAFFIC PSYCHOLOGY 3 0 0 3 5
PSY429 PREJUDICE AND VIOLENCE 3 0 0 3 5
PSY464 FAMILY PSYCHOLOGY 3 0 0 3 5
RUS101E RUSSIAN I 3 0 0 3 6
RUS102E RUSSIAN II 3 0 0 3 6
SOC375 YOUTH SOCIOLOGY 3 0 0 3 5
SOC445 PHILOSOPHY OF SCIENCE 3 0 0 3 5
SPA101E SPANISH I 3 0 0 3 6
SPA102E SPANISH II 3 0 0 3 6
SSD238 FIRST AID 2 0 0 2 5
T:Teorik, U:Uygulama, L:Laboratuvar, K:Kredi
8 . YARIYIL - SEÇMELİ
KOD DERS ADI T U L K AKTS
ARA101E ARABIC I 3 0 0 3 6
ARA102E ARABIC II 3 0 0 3 6
CHI101E CHINESE I 3 0 0 3 6
CHI102E CHINESE II 3 0 0 3 6
FRE101E FRENCH I 3 0 0 3 6
FRE102E FRENCH II 3 0 0 3 6
GAS318 FOOD PHOTOGRAPHY AND STYLING 3 0 0 3 5
GAS319 ARTISANAL PRODUCTS 3 0 0 3 5
GAS322 BAKERY PRODUCTS 1 4 0 3 5
GAS323 EVENT PLANNING 3 0 0 3 5
GAS324 SAUCES AND SOUPS 1 4 0 3 5
GAS325 CATERING 3 0 0 3 5
GAS326 CLIMATE CHANGE AND BIODIVERSITY 3 0 0 3 5
GAS327 COOKING TECHNIQUES AND KINETICS 3 0 0 3 5
GAS328 CULINARY TECHNOLOGY 3 0 0 3 5
GAS329 SEAFOODS 2 2 0 3 5
GAS330 MYTHOLOGY 3 0 0 3 5
GAS331 MIXOLOGY 3 0 0 3 5
GAS332 OCCUPATIONAL HEALT AND SAFETY 3 0 0 3 5
GAS333 PROFESSIONAL ETHICS 3 0 0 3 5
GAS334 TEAMWORK 3 0 0 3 5
GAS335 INTRODUCTION TO PUBLIC RELATIONS 3 0 0 3 5
GAS336 STRESS AND ANGER MANAGEMENT 3 0 0 3 5
GAS337 CULTURAL SOCIOLOGY 3 0 0 3 5
GAS338 POPULAR CULTURE 3 0 0 3 5
GAS339 INTRODUCTION TO MANAGEMENT 3 0 0 3 5
GAS417 ECOLOGICAL GASTRONOMY 3 0 0 3 5
GAS418 NUTRITIONAL GENOMICS 3 0 0 3 5
GAS420 GASTROTOURISM 3 0 0 3 5
GAS421 GASTRONOMY AND ARTS 3 0 0 3 5
GAS423 3D STEREOCHEMISTRY IN CULINARY 3 0 0 3 5
GAS426 FOOD AND CULTURAL ANTHROPOLOGY 3 0 0 3 5
GAS428 HOT AND COLD DESSERTS 2 2 0 3 5
GAS429 OTTOMAN FOOD CULTURE 2 2 0 3 5
GAS430 VEGAN CUISINE 3 0 0 3 5
GAS431 HUMAN RESOURCES PLANNING 3 0 0 3 5
GAS432 LEADERSHIP AND MANAGEMENT SKILLS 3 0 0 3 5
GAS433 CONSUMER BEHAVIOURS 3 0 0 3 5
GAS434 REPUTATION MANAGEMENT 3 0 0 3 5
GAS436 INTERCULTURAL COMMUNICATION 3 0 0 3 5
GAS437 GARDE MANGER 2 2 0 3 5
GAS439 HEALTHY AND SPECIAL DIETS 3 0 0 3 5
HIS401 HISTORY OF CIVILIZATIONS I 3 0 0 3 6
HIS402 HISTORY OF CIVILISATIONS II 3 0 0 3 6
JAP101E JAPAN I 3 0 0 3 6
JAP102E JAPAN II 3 0 0 3 6
MUT303 ENTERPRENEURSHIP AND PROJECT MANAGEMENT 3 0 0 3 5
MUT305 CULTURE AND COMMUNICATION I 3 0 0 3 5
MUT306 RESEARCH METHODS AND TRANSLATION 3 0 0 3 5
MUT307 VERBAL COMMUNICATION I 3 0 0 3 5
MUT308 TRANSLATION IN THE FIELD OF LAW 3 0 0 3 5
MUT309 BUSINESS ENGLISH I 3 0 0 3 5
MUT310 TRANSLATION CRITICISM 3 0 0 3 5
MUT312 CULTURE AND COMMUNICATION II 3 0 0 3 5
MUT405 VERBAL COMMUNICATION II 3 0 0 3 5
MUT406 TRANSLATION İN THE FIELD OF MEDICINE 3 0 0 3 5
MUT407 BUSINESS ENGLISH II 3 0 0 3 5
MUT408 TRANSLATION IN THE FIELD OF ART 3 0 0 3 5
MUT409 TRANSLATION IN THE FIELD OF ECONOMICS 3 0 0 3 5
MUT410 TRANSLATION OF MEDIA AND ADVERTISING TEXTS 3 0 0 3 5
PSY328 LEADERSHIP PSYCHOLOGY 3 0 0 3 5
PSY425 TRAFFIC PSYCHOLOGY 3 0 0 3 5
PSY429 PREJUDICE AND VIOLENCE 3 0 0 3 5
PSY464 FAMILY PSYCHOLOGY 3 0 0 3 5
RUS101E RUSSIAN I 3 0 0 3 6
RUS102E RUSSIAN II 3 0 0 3 6
SOC375 YOUTH SOCIOLOGY 3 0 0 3 5
SOC445 PHILOSOPHY OF SCIENCE 3 0 0 3 5
SPA101E SPANISH I 3 0 0 3 6
SPA102E SPANISH II 3 0 0 3 6
SSD238 FIRST AID 2 0 0 2 5
T:Teorik, U:Uygulama, L:Laboratuvar, K:Kredi

Adres

Cihangir Mahallesi Şehit Piyade Onbaşı Murat Şengöz Sokak No:8 Avcılar/ İSTANBUL

Telefon

0212 422 70 00

Fax

0212 422 74 01

E-mail

bilgi@gelisim.edu.tr