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GASTRONOMY AND CULINARY ARTS DEPARTMENT CURRICULUM
I. SEMESTER
Course Code Course Name Class Theory Practice Credit ECTS Compulsory/Elective
  Atatürk's Principles and History of Turkish Revolution I 1 2 0 2 2 C
  Nutrition Principles 1 3 0 3 4 C
  General Tourism 1 3 0 3 4 C
  Hygiene and Sanitation 1 3 0 3 4 C
  English I 1 4 0 4 5 C
  Introduction to Professional Culinary Life 1 3 0 3 5 C
  Basic Art Education 1 3 0 3 4 C
  Turkish Language I 1 2 0 2 2 C
  TOTAL 30  
II. SEMESTER
Course Code Course Name Class Theory Practice Credit ECTS Compulsory/Elective
  Atatürk's Principles and History of Turkish Revolution II 1 2 0 2 2 C
  History of Gastronomy 1 3 0 3 4 C
  Introduction to Gastronomy and Culinary Arts 1 2 2 3 6 C
  General Business 1 3 0 3 4 C
  Food Science 1 3 0 3 4 C
  English II 1 4 0 4 5 C
  Occupational Health and Safety 1 3 0 3 3 C
  Career Planning 1 2 0 2 2 C
  Turkish Language II 1 2 0 2 2 C
  TOTAL 32  
III. SEMESTER
Course Code Course Name Class Theory Practice Credit ECTS Compulsory/Elective
  Foods and Their Properties I 2 3 0 3 5 C
  English III  2 4 0 3 5 C
  Culinary Application I 2 2 2 3 6 C
  Food and Beverage Service Applications 2 2 1 3 5 C
  Food and Beverage Marketing 2 3 0 3 5 C
  Elective Foreign Language I 2 4 0 4 4 E
 
Elective Foreign Language I*
-German I
-Arabic I
-French I
            
  TOTAL 30  
IV. SEMESTER
Course Code Course Name Class Theory Practice Credit ECTS Compulsory/Elective
  Bread and Pastry Applications I 2 2 2 3 5 C
  Foods and Their Properties II 2 3 0 3 5 C
  English IV 2 4 0 4 5 C
  Menu Planning and Design 2 2 1 3 4 C
  Elective Foreign Language II 2 4 0 4 4 E
  Management and Organization 2 3 0 3 4 C
  INTERNSHIP I 2 0 0 0 3 C
 
Elective Foreign Language II*
-German II
-Arabic II
-French II
            
  TOTAL 30  
V. SEMESTER
Course Code Course Name Class Theory Practice Credit ECTS Compulsory/Elective
  ***Bread and Pastry Practices II 3 2 2 3 6 C
  Protocol and Social Conduct Rules 3 2 0 2 3 C
  Professional English I 3 4 0 4 4 C
  ***Culinary Practice II 3 2 2 3 5 C
  Elective Course Group I 3 3 0 3 4 E
  Elective Course Group I 3 3 0 3 4 E
  Elective Foreign Language III 3 4 0 4 4 E
 
Elective Foreign Language III*
-German III
-Arabic III
-French III
            
 
Elective Course Group I**
-Functional Foods
-Gastronomy and Media
-Gastronomy and Food Culture
-Food Geography
-Molecular Gastronomy
-Organic Agriculture Practices
-Organizational Behavior
-Recreation and Entertainment Management
            
  TOTAL 30  
VI. SEMESTER
Course Code Course Name Class Theory Practice Credit ECTS Compulsory/Elective
  World Culinary Cultures and Practices I 3 2 2 3 5 C
  General Accounting 3 3 0 3 4 C
  Professional English II 3 4 0 4 4 C
  Turkish Culinary Culture Practices I 3 2 2 3 5 C
  Elective Course Group II 3 3 0 3 4 E
  Elective Course Group II 3 3 0 3 4 E
  Elective Foreign Language IV 3 4 0 4 4 E
 
Elective Foreign Language IV*
-German IV
-Arabic IV
-French IV
            
 
Elective Course Group II**
-***Chocolate and Sugar Applications
-Gastronomy and Sustainability
-Food Microbiology
-***Advanced Pastry and Bread Making
-Hospitality Management
-Restaurant Design
-Seminar I
-Tourism and the Environment
            
  TOTAL 30  
VII. SEMESTER
Course Code Course Name Class Theory Practice Credit ECTS Compulsory/Elective
  ***World Culinary Culture and Practices II 4 2 2 3 4 C
  Human Resources Management 4 3 0 3 3 C
  Professional English III 4 4 0 4 4 C
  ***Turkish Culinary Culture and Practices II 4 2 2 3 4 C
  Sensory Analysis of Foods 4 3 0 3 3 C
  Elective Course Group III 4 3 0 3 4 E
  Elective Course Group III 4 3 0 3 4 E
  Elective Foreign Language V 4 4 0 4 4 C
 
Elective Foreign Language V*
-German V
-Arabic V
-French V
            
 
Elective Course Group III**
-Anatolian Civilizations and Mythology
-Fusion Cuisine Applications
-Research Methods in Gastronomy
-Ottoman Palace Cuisine
-Community Service Practices
-Product Styling and Modeling
-Food Sociology
-Food Styling and Photography
            
  TOTAL 30  
VIII. SEMESTER
Course Code Course Name Class Theory Practice Credit ECTS Compulsory/Elective
  Entrepreneurship 4 3 0 3 5 C
  Professional English IV 4 4 0 4 4 C
  Culinary Trends and Movements 4 2 1 3 5 C
  Elective Course Group IV 4 3 0 3 4 E
  Elective Course Group IV 4 3 0 3 4 E
  Elective Foreign Language VI 4 4 0 4 4 E
  INTERNSHIP II 4 0 0 0 3 C
 
Elective Foreign Language VI*
-German VI
-Arabic VI
-French VI
            
 
Elective Course Group IV**
-Tea, Coffee, and Spices
-Gastronomy and Anthropology
-Food Legislation
-Social Responsibility and Professional Ethics
-Seminar II
-Vegetarian Cuisine
-Food and Beverage Cost Control
-Local Culinary Practices
            
  TOTAL 30  
* 1 course will be selected from this course group.
** 2 courses will be selected from this course group.
Courses marked with the *** symbol are prerequisite courses. Accordingly,
-Culinary Practices I is a prerequisite for Culinary Practices II,
-Bread and Pastry Practices I is a prerequisite for Bread and Pastry Practices II,
-Bread and Pastry Practices II is a prerequisite for Advanced Pastry and Bakery,
-Bread and Pastry Practices II is a prerequisite for Chocolate and Sugar Applications,
-World Culinary Cultures and Practices I is a prerequisite for World Culinary Cultures and Practices II,
-Turkish Culinary Cultures and Practices I is a prerequisite for Turkish Culinary Practices II.
Last Update Date: 09 October 2025, Thursday
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