| Year 1 | ||||||
|---|---|---|---|---|---|---|
| Semester 1 | ||||||
| Code | Course Name | A | P | L | C | ECTS |
| YDL101 | FOREIGN LANGUAGE I (ENG.) | 3 | 0 | 0 | 3 | 3 |
| TRD101 | TURKISH LANGUAGE I | 2 | 0 | 0 | 2 | 2 |
| SOS115 | INTRODUCTION TO SOCIOLOGY | 3 | 0 | 0 | 3 | 4 |
| SBU109 | INTRODUCTION TO POLITICAL SCIENCE | 3 | 0 | 0 | 3 | 4 |
| GSY117 | BASIC CULINARY TECHNIQUES I | 0 | 6 | 0 | 3 | 7 |
| GSY115 | INTRODUCTION TO GASTRONOMY | 3 | 0 | 0 | 3 | 6 |
| EKF109 | INTRODUCTION TO ECONOMICS I | 3 | 0 | 0 | 3 | 4 |
| A:Academic, P:Practical, L:Laboratory,C:Credit | 20 | 30 | ||||
| Year 1 | ||||||
|---|---|---|---|---|---|---|
| Semester 2 | ||||||
| Code | Course Name | A | P | L | C | ECTS |
| YDL102 | FOREIGN LANGUAGE II (ENG.) | 3 | 0 | 0 | 3 | 3 |
| TRD102 | TURKISH LANGUAGE II | 2 | 0 | 0 | 2 | 2 |
| SOS118 | INTRODUCTION TO PHILOSOPHY | 3 | 0 | 0 | 3 | 4 |
| SOS116 | SCIENTIFIC RESEARCH METHODS | 3 | 0 | 0 | 3 | 4 |
| HUK102 | INTRODUCTION TO LAW | 3 | 0 | 0 | 3 | 4 |
| GSY120 | BASIC CULINARY TECHNIQUES II | 0 | 6 | 0 | 3 | 7 |
| GSY118 | BASICS OF NUTRITION | 3 | 0 | 0 | 3 | 6 |
| A:Academic, P:Practical, L:Laboratory,C:Credit | 20 | 30 | ||||
| Year 2 | ||||||
|---|---|---|---|---|---|---|
| Semester 3 | ||||||
| Code | Course Name | A | P | L | C | ECTS |
| ISL221 | ACADEMIC ACHIEVEMENT AND SOCIAL LIFE SKILLS | 2 | 0 | 0 | 2 | 4 |
| GSY229 | FOOD SAFETY AND HYGIENE | 3 | 0 | 0 | 3 | 6 |
| GSY227 | GASTRONOMIC APPLICATIONS I | 0 | 6 | 0 | 3 | 6 |
| GSY225 | MENU PLANNING AND COST CONTROL | 3 | 0 | 0 | 3 | 6 |
| GSY223 | SERVICE TECHNIQUES AND PROFESSIONAL ETIQUETTE | 3 | 0 | 0 | 3 | 6 |
| ATA201 | PRINCIPLES OF ATATURK AND HISTORY OF TURKISH REVOLUTION I | 2 | 0 | 0 | 2 | 2 |
| A:Academic, P:Practical, L:Laboratory,C:Credit | 16 | 30 | ||||
| Year 2 | ||||||
|---|---|---|---|---|---|---|
| Semester 4 | ||||||
| Code | Course Name | A | P | L | C | ECTS |
| GSY232 | CULINARY TRENDS | 3 | 0 | 0 | 3 | 6 |
| GSY230 | FOOD AND BEVERAGE MANAGEMENT | 3 | 0 | 0 | 3 | 6 |
| GSY226 | GASTRONOMIC APPLICATIONS II | 0 | 6 | 0 | 3 | 6 |
| GSY224 | FOOD DESIGN AND SENSORY ANALYSIS | 3 | 0 | 0 | 3 | 6 |
| EKF218 | INTRODUCTION TO SUSTAINABILITY | 2 | 0 | 0 | 2 | 4 |
| ATA202 | PRINCIPLES OF ATATURK AND HISTORY OF TURKISH REVOLUTION II | 2 | 0 | 0 | 2 | 2 |
| A:Academic, P:Practical, L:Laboratory,C:Credit | 16 | 30 | ||||
| Year 3 | ||||||
|---|---|---|---|---|---|---|
| Semester 5 | ||||||
| Code | Course Name | A | P | L | C | ECTS |
| GSY395 | SUMMER PRACTICE I | 0 | 0 | 0 | 0 | 8 |
| GSY321 | TURKISH CUISINE AND APPLICATIONS | 0 | 4 | 0 | 2 | 7 |
| - | ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| A:Academic, P:Practical, L:Laboratory,C:Credit | 11 | 30 | ||||
| Year 3 | ||||||
|---|---|---|---|---|---|---|
| Semester 6 | ||||||
| Code | Course Name | A | P | L | C | ECTS |
| GSY396 | SUMMER PRACTICE II | 0 | 0 | 0 | 0 | 8 |
| GSY320 | WORLD CUISINE AND APPLICATIONS | 0 | 4 | 0 | 2 | 7 |
| - | ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| A:Academic, P:Practical, L:Laboratory,C:Credit | 11 | 30 | ||||
| Year 4 | ||||||
|---|---|---|---|---|---|---|
| Semester 7 | ||||||
| Code | Course Name | A | P | L | C | ECTS |
| GSY427 | ALACARTE APPLICATIONS | 0 | 4 | 0 | 2 | 8 |
| GSY425 | PASTRY TECHNIQUES | 0 | 4 | 0 | 2 | 7 |
| - | ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| A:Academic, P:Practical, L:Laboratory,C:Credit | 13 | 30 | ||||
| Year 4 | ||||||
|---|---|---|---|---|---|---|
| Semester 8 | ||||||
| Code | Course Name | A | P | L | C | ECTS |
| GSY424 | CREATIVITY AND INNOVATION IN CULINARY | 3 | 0 | 0 | 3 | 8 |
| GSY422 | GRADUATION PROJECT | 0 | 2 | 0 | 1 | 7 |
| - | ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| - | ELECTIVE | 3 | 0 | 0 | 3 | 5 |
| A:Academic, P:Practical, L:Laboratory,C:Credit | 13 | 30 | ||||
