Gastronomy and Culinary Arts

READING AND WRITING SKILLS-I

Course code

ENGL141

Credit

3

Theoretical

2

Practical

2

Ects

4

This course aims to develop students' listening, speaking, reading - writing and study skills. The course provides students with the opportunity to develop their communication skills through controlled activities and to equip students with the basic study skills necessary to follow the curriculum of English. This course also provides students with the opportunity to process the newly acquired knowledge and to develop their ability to ask questions about how to apply the new knowledge to new situations and ask them to think critically. In addition, this course will enable students to learn about the different strategies required to review the various reading pieces, such as finding the main idea and distinguishing the details from the main idea.

INTRODUCTION TO GASTRONOMY AND CULINARY

Course code

GACA101

Credit

3

Theoretical

3

Practical

0

Ects

5

This course is designed to introduce students to current and foundational issues in food studies and gastronomy.An introduction to the social,historical and cultural forces that have affected or will affect the culinary as well as the baking and pastry professions.Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social and professional discipline.Students will be expected to complete several written assignments and present a group research project.Students learn the proper use of foodservice equipment, weighing and measuring of wet and dry food ingredients.Understand the theory and practice of basic cooking techniques,Develop basic knife skills.

FOOD PRODUCTION I

Course code

GACA103

Credit

3

Theoretical

2

Practical

2

Ects

6

Identification of various kitchen staples, food products, equipment used within the commercial food operation.This course provides students with the opportunity to manufacture processed food on a large scale under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs of at least four different food products. Students will be expected to implement Good Manufacturing Practices as learned in Introduction to Food Technology and to apply quality management, food safety principles. They will also demonstrate understanding of food science and processing technology relevant to the food they make, hands-on activities require the preparation of a wide variety of recipes.

CULINARY TECHNIQUES

Course code

GACA105

Credit

3

Theoretical

2

Practical

2

Ects

6

This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, sharp , safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the food service industry. Combining classic techniques with acontemporary approach, you’ll get hands-on practical experience in each and every class. Learn to cook by expanding your knowledge, honing new techniques, perfecting your timing and developing and refining your sense of taste - all in our professional kitchens.

WEEKLY JOB EXPERIENCE I

Course code

GACA151

Credit

0

Theoretical

0

Practical

0

Ects

1

This course students will be working one day in a week and gain work experience in the kitchens of the food and beverage enterprises such as hotels, restaurants, or cafes. Combining off the job training with on the job learning, the apprentice chef Works alongside qualified chefs assisting in all aspects of food preparition and production. It is a training position, and is bound by the terms of reference contained within the training contract.This position provides the oportunity to learn and build experience and as such, requires commitment to completion of all learning and development activities within the training plan.

INTRODUCTION TO COMPUTERS

Course code

ITEC110

Credit

3

Theoretical

2

Practical

2

Ects

4

The aim of this course is to give the students an understanding of the fundamentals of computers such as the basic components of the computers, input, output, storage devices and processing as well as application and system software, utility programs and internet basics. At the end of this course students will be familiar with the computer terminology and able to use the word processing and spreadsheet programs as well as efficient internet usage. General presentation of computer technologies, Windows operating system and applications in the Microsoft Office packageWord, Excel, Access and Power Point , softwares used in pharmacies, drawing for academic purposes and web-based method of screening of literature are also covered.

FOOD SAFETY, HYGIENE AND SANITATION

Course code

NUTR150

Credit

3

Theoretical

3

Practical

0

Ects

0

Fundamental concepts of specific hazards that may pose risk to employees (such as cuts, burns, slips and falls, electric shock, etc.) addressed with an additional special focus on control measures and contemporary issues relevant to developing professionals in industry. Course main principles of good personal hygiene, safe food storage, preparation, cooking, thawing, holding food for service. An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating.

TURKISH LANGUAGE

Course code

TREG100

Credit

0

Theoretical

2

Practical

0

Ects

2

This course examines basic areas of language and expression. In the first half of the course, the theoretical approach to language is formed and the spelling rules of the Turkish language are studied. In the latter part of the course, language and narrative errors are studied together with editing. In the second half of the course, formal writing, curriculum vitae, petition, evaluation of the columns in terms of language and style, types of written expression and practice; Turkish production and application of shooting attachments; Turkish grammar structure; It is aimed to teaching subjects like phonetics of Turkish to students.

TURKISH

Course code

TURK100

Credit

0

Theoretical

2

Practical

0

Ects

2

This course provides an orientation to modern Turkish language for foreign students who wish to communicate in this language for their needs. It mainly focuses on the differences between Turkish and English Alphabets, especially the sounds and the letters which are not included in the English alphabet (i.e. Turkish letters ç-ğ-i-ö-ş-ü). In addition, basic grammar and sentence structure forms in Turkish are practised. The required grammar and vocabulary will also be developed through their adaptation to daily situations in contexts such as introducing yourselves, greeting, talking about the things they possess by using possessive adjectives, forming positive, negative and question sentences by using present simple, telling the time, talking about their own timetables, using demonstrative pronouns when describing the place of objects and becoming familiar with vocabulary related to family members.

READING AND WRITING SKILLS-II

Course code

ENGL142

Credit

3

Theoretical

2

Practical

2

Ects

4

This course is the continuation of ENG 101. The course aims to improve students' listening, speaking, reading, writing and working skills. In the course, students are guided in writing compare and contrast essays using Venn diagram. In addition, the aim of the course is to learn the necessary conjunctions for composition writing. In addition, the students will be able to write a four-part critical composition by learning the difference between ideas and factual real sentences and how to write the opposing opinion and sentences used to refute it. Thus, the students will be able to distinguish between the compare and contrast essay and discursive essay. Students will also be able to make presentations by using presentation techniques. In addition, this course aims to summarize the reading pieces of the students and to use the strategies of reading and to draw conclusions and meanings using their reading skills.

FOOD ANTHROPOLOGY

Course code

GACA102

Credit

3

Theoretical

3

Practical

0

Ects

6

Food is of wide-ranging anthropological interest because, in eating, humans incorporate into our very bodies the products of nature transformed into culture. This course explores connections between what we eat and who we are through cross-cultural study of how personal identities formed via food production. Readings are organized around critical discussion of what makes "good" food good. Focus of the course is to provide students with theoretical, empirical tools to understand and evaluate food systems at local and global levels. Food tell us about larger social organizations and global interconnections through products like Spam that are traded around the globe.

FOOD PRODUCTION II

Course code

GACA104

Credit

3

Theoretical

3

Practical

0

Ects

6

Identification of various kitchen staples, food products, equipment used within the commercial food operation.This course provides students with the opportunity to manufacture processed food on a large scale under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs of at least four different food products. Students will be expected to implement Good Manufacturing Practices as learned in Introduction to Food Technology and to apply quality management, food safety principles. They will also demonstrate understanding of food science and processing technology relevant to the food they make, hands-on activities require the preparation of a wide variety of recipes.

PRINCIPLES OF NUTRITION SCIENCE

Course code

GACA106

Credit

3

Theoretical

3

Practical

0

Ects

6

The overarching goal is to develop a working understanding of the basic science of nutrition and apply this knowledge to personal health and professional settings.Examine the basic concepts and principles of nutrition. In course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes. . The course begins with the fundamentals of nutrition, focusing on macro- and micronutrient intakes and needs throughout the life course. Food-based nutrition will also be discussed, alongside dietary guidelines, recommendations, and food labels.

FOOD TERMINOLOGY

Course code

GACA108

Credit

3

Theoretical

3

Practical

0

Ects

6

This course will provide the student with an understanding quality of the products and of the field of Culinary Arts. Special emphasis is given to the study as worldwide cultural of the history of food and the organization of the traditional and modern kitchens. Students will gain an understanding of the Station System of the Professional Kitchen and their general functions and how they work in concert with each other. The fundamental concepts and techniques involved in basic cookery are covered in this course. Students will also gain an understanding of the terminology of common cooking methods, ingredients and procedures.

WEEKLY JOB EXPERIENCE II

Course code

GACA152

Credit

0

Theoretical

0

Practical

0

Ects

1

This course students will be working one day in a week and gain work experience in the kitchens of the food and beverage enterprises such as hotels, restaurants, or cafes. Combining off the job training with on the job learning, the apprentice chef Works alongside qualified chefs assisting in all aspects of food preparition and production. It is a training position, and is bound by the terms of reference contained within the training contract.This position provides the oportunity to learn and build experience and as such, requires commitment to completion of all learning and development activities within the training plan.

HISTORY OF CIVILIZATION

Course code

HIST100

Credit

0

Theoretical

2

Practical

0

Ects

2

The aim of this course is to outline the development of civilizations in the course of history. It firstly focuses on the concepts such as “Civilization”, “Prehistoric”, and “Historic” and on the factors forcing the emergence of the first civilizations. As well as examining the prehistoric periods and their characteristics in the course of human life since the first appearance of human beings on earth, the course mainly focuses on the early civilizations, namely the Mesopotamian, Egyptian, Aegean, Classical Greek, Hellenistic, Indian, Chinese and Roman Civilizations. Political, social, economical, cultural, intellectual, philosophical and scientific aspects in these entities are also examined in this course.

MODERN TURKISH HISTORY

Course code

TARH100

Credit

0

Theoretical

2

Practical

0

Ects

2

In this course, Ottoman state and society, factors causing the collapse of the state; Ottoman modernization; Tripoli and Balkan Wars, World War I, Mudros Armistice and Sevres Agreement; parties and associations, the national resistance movement led by Mustafa Kemal, the Havza and Amasya Circulars, the Congresses, the National Pact, the Turkish Grand National Assembly; the rebellions, the regular army and the War of Independence; the Mudanya Armistice, the Lausanne Peace Treaty; Revolution in the political field, secularization of the state and society, abolition of the sultanate, declaration of the republic, abolition of the caliphate; 1921 and 1924 constitutions, constitutional changes; Sheikh Said Rebellion; Multi-party experience, secularization and modernization in law, nationalization and secularization in education, Kemalizm and 6 principles, Turkish foreign policy(1923-1938) are covered.

PRINCIPLES OF ACCOUNTING FOR FOOD AND BEVERAGES

Course code

ACFN205

Credit

3

Theoretical

3

Practical

0

Ects

6

This course aims to integrate the special accounting requirements of the hospitality industry with generally accepted accounting principles. It defines basic principles and concepts as they relate to practical accounting problems, analyzes a business transaction into its debit and credit elements. With this course students complete the accounting cycle: journalize entries, post to general ledger, adjusting entries, and prepare financial statements. The course also interprets various accounting data and appropriately applies basic principles of accounting to the problems of operating a business in the hospitality industry. The students more focusing, hospitality accounting in action, recording process and adjusting an account.

PROFESSIONAL CULINARY ARTS ENGLISH-I

Course code

ENGL209

Credit

3

Theoretical

2

Practical

2

Ects

4

This course is intended for students who will continue to develop their range and competence in the language skills of their academic discipline and profession. The course is designed to equip students with general and specific terminology and expressions which will help them communicate efficiently in their field. Course also aims to give realistic and communicative practice of language skills, listening, reading, speaking and writing, needed in tourism, Also writing practice which will focus on the type of texts that they will nedd to produce in the industry,and will expose the students to industry situations, including dialogues, presentations, and interviews.

FOOD AND BEVERAGE SERVICE

Course code

GACA201

Credit

3

Theoretical

3

Practical

0

Ects

7

This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety settings. Topics include greeting/service, dining room set-up, profitability, menu sales, merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages. Various food and beverage service techniques and effective customer service skills and attitudes will be developed and practiced. This course will introduce basic knowledge of baverages. Mandatory SmartServe certification addresses legal responsibilities and obligations of serving alcohol in a licensed establishment.

FOOD PRODUCTION III

Course code

GACA203

Credit

3

Theoretical

2

Practical

2

Ects

6

Identification of various kitchen staples, food products,equipment used within the commercial food operation.This course provides students with the opportunity to manufacture processed food on a large scale under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs of at least four different food products. Students will be expected to implement Good Manufacturing Practices as learned in Introduction to Food Technology and to apply quality management,food safety principles. They will also demonstrate understanding of food science and processing technology relevant to the food they make,hands-on activities require the preparation of a wide variety of recipes.

MENU PLANNING

Course code

GACA207

Credit

3

Theoretical

3

Practical

0

Ects

5

The explanations of menu planning for every type of serviceand facility. An analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will critique and create menus from the perspective of concept, clarity, cost, price, and efficiency. In this course students examine the basic elements of menu planning. Topics include develop menu and controls, nutrition, marketing strategies, pricing, ordering, recipe conversion, various types of menu and food preferences. Nutrition receives special emphasis. Other topics include marketing strategies, the life cycle of the menu, cost controls.

WEEKLY JOB EXPERIENCE III

Course code

GACA251

Credit

0

Theoretical

0

Practical

0

Ects

1

This course students will be working one day in a week and gain work experience in the kitchens of the food and beverage enterprises such as hotels, restaurants, or cafes. Combining off the job training with on the job learning, the apprentice chef Works alongside qualified chefs assisting in all aspects of food preparition and production. It is a training position, and is bound by the terms of reference contained within the training contract.This position provides the oportunity to learn and build experience and as such, requires commitment to completion of all learning and development activities within the training plan.

PROFESSIONAL CULINARY ARTS ENGLISH-II

Course code

ENGL210

Credit

3

Theoretical

2

Practical

2

Ects

4

This course is intended for students who will continue to develop their range and competence in the language skills of their academic discipline and profession. The course is designed to equip students with general and specific terminology and expressions which will help them communicate efficiently in their field. Course also aims to give realistic and communicative practice of language skills, listening, reading, speaking and writing, needed in tourism, Also writing practice which will focus on the type of texts that they will nedd to produce in the industry,and will expose the students to industry situations, including dialogues, presentations, and interviews.

SUMMER TRAINING I

Course code

GACA200

Credit

0

Theoretical

0

Practical

0

Ects

1

This course offers the opportunity to facilitate the learned knowledge to practical applications in a supervised work environment. Students are required to complete of days and also complete a portfolio on the internship. Students could be placed at five-star hotels, A-group travel agencies, inbound and outbound tour operators, holiday villages, airlines, theme parks and other approved establishments. Periodic conferences between the supervisor of the workplace and CIU School of Tourism and Hotel Management internship coordinators are scheduled to observe and assess student progress. This course is limited to sophomores, seniors and requires the approval of the director of the school.

FOOD AND BEVERAGE MANAGEMENT

Course code

GACA202

Credit

3

Theoretical

3

Practical

0

Ects

5

Students are introduced to the principles of food service operations, beginning with an overview of the food service industry at large. Attention is initially focused on major industry segments, business practices, and trends. Subsequently, detailed consideration is given to the components of the food service system: marketing, menu planning, production, service, controls, and quality assurance. Students will be examine the basics of management in the food and beverage area in this overview course. Product and systems differentiation in various industry segments are emphasized throughout the course. Completion of a work experience in the Statler Hotel is a required course activity.

FOOD PRODUCTION IV

Course code

GACA204

Credit

3

Theoretical

3

Practical

0

Ects

6

Identification of various kitchen staples, food products,equipment used within the commercial food operation.This course provides students with the opportunity to manufacture processed food on a large scale under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs of at least four different food products. Students will be expected to implement Good Manufacturing Practices as learned in Introduction to Food Technology and to apply quality management,food safety principles. They will also demonstrate understanding of food science and processing technology relevant to the food they make,hands-on activities require the preparation of a wide variety of recipes.

FOOD AND BEVERAGE COST CONTROL AND PURCHASING

Course code

GACA206

Credit

3

Theoretical

3

Practical

0

Ects

5

This course focuses on the principles of beverage and labour controls for the hospitality industry and course provides the fundamentals for gathering information, developing forms\ procedures, assessing and evaluating information and applying the results to maintain efficient food, beverage and labour cost control. Topics include: the basic control procedures used, food and beverage costing, labour cost analysis, pricing methods and computer applications. A restaurant management simulation program exercise is incorporated to enhance the cost control theory.Students will concentrate on establishing food and beverage control standards, developing and monitoring operational budgets, calculating, analyzing and reporting food and beverage costs and revenue.

PRINCIPLES OF MARKETING IN FOOD AND BEVERAGE

Course code

GACA208

Credit

3

Theoretical

3

Practical

0

Ects

6

This course serves to introduce business students to the system by which products and services are matched with existing and evolving consumer needs. From a strategic planning perspective, course focuses upon the major concepts and techniques necessary to identify and assess profitable business opportunities for large and small organizations. Students will examine the basics of management in the food and beverage area in this course. Discussion includes: cost controls, proper inventory procedures, purchasing, storage, front of the house management, point of sales equipment, maintaining profitable operations, liquor handling and training, and other required areas for successful food and beverage management.

WEEKLY JOB EXPERIENCE IV

Course code

GACA252

Credit

0

Theoretical

0

Practical

0

Ects

1

This course students will be working one day in a week and gain work experience in the kitchens of the food and beverage enterprises such as hotels, restaurants, or cafes. Combining off the job training with on the job learning, the apprentice chef Works alongside qualified chefs assisting in all aspects of food preparition and production. It is a training position, and is bound by the terms of reference contained within the training contract.This position provides the oportunity to learn and build experience and as such, requires commitment to completion of all learning and development activities within the training plan.

MANAGEMENT AND ORGANIZATIONAL BEHAVIOUR

Course code

BUSN309

Credit

3

Theoretical

3

Practical

0

Ects

6

This course integrates the study of management principles and practices with the study of human behavior within organizations. The focus will be upon translation of management and organizational behavior theory to practices that result in organizational effectiveness, efficiency, and human resource development. The primary goal of this course is to prepare students for advanced leadership roles in modern organization. This course will provide a good foundation for students intending to study in any major, as the main objective of this course is to provide students with the essential content and experiences they need to become a motivating student, successful manager and an effective employee in any type of work they do in the future.

TURKISH CUISINE CULTURE

Course code

GACA301

Credit

3

Theoretical

2

Practical

2

Ects

6

This course aims students to gain knowledge about Turkish food culture and apply that knowledge to their academic and professional lives. This course will define what Turkish cuisine is and replace it in an historical, geographical and anthropological context. They will prepare Turkish cousine to have experience as well. This course will enhance students’ vision about contemporary processes which redefines Turkish food culture, both inside and outside Turkey. The students who succeeded in this course; Knows the historical developments of Turkish cuisine will enhance their knowledge of the complexity of Turkish cuisine Engages students to accommodate in global food globalization

FOOD PRODUCTION V

Course code

GACA303

Credit

3

Theoretical

2

Practical

2

Ects

6

Identification of various kitchen staples, food products,equipment used within the commercial food operation.This course provides students with the opportunity to manufacture processed food on a large scale under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs of at least four different food products. Students will be expected to implement Good Manufacturing Practices as learned in Introduction to Food Technology and to apply quality management,food safety principles. They will also demonstrate understanding of food science and processing technology relevant to the food they make,hands-on activities require the preparation of a wide variety of recipes.

CATERING MANAGEMENT

Course code

GACA307

Credit

3

Theoretical

2

Practical

2

Ects

5

This course introduces the students to practices and principles of effective buffet and banquet / event management from pre-planning to service and staffing to breakdown and cleanup. The course focuses on the proper preparation and display of buffet food and service and Banquet reports and Administrations, Banquet Profit & Loss. Students will rotate through different positions in kitchen and dining room. This course provides students with the understanding of banquet planning and management. Topics include organizational structure and the various positions in the banquet and sales division, banquet menu planning and seat planning, different types of banquets and program rundown.

WEEKLY JOB EXPERIENCE V

Course code

GACA351

Credit

0

Theoretical

0

Practical

0

Ects

1

This course students will be working one day in a week and gain work experience in the kitchens of the food and beverage enterprises such as hotels, restaurants, or cafes. Combining off the job training with on the job learning, the apprentice chef Works alongside qualified chefs assisting in all aspects of food preparition and production. It is a training position, and is bound by the terms of reference contained within the training contract.This position provides the oportunity to learn and build experience and as such, requires commitment to completion of all learning and development activities within the training plan.

UNIVERSITY ELECTIVE I

Course code

GACAXX1

Credit

3

Theoretical

3

Practical

0

Ects

6

.

HUMAN RESOURCES MANAGEMENT

Course code

BUSN315

Credit

3

Theoretical

3

Practical

0

Ects

6

This course is designed to provide students with a basic working knowledge of the main facets of the human resources management functions. Topics discussed in this course include; selection, orientation and socialization practices, training, development, and performance appraisal systems; view of HRM from the perception of both management and subordinate employees. The importance of maintaining fair and equitable compensation and benefit program will be alighted. The student will be exposed to practical situations and problem solving regarding areas of employee counseling, discipline and termination, equal employment opportunity will be discussed in order for the student to understand its need, importance and the legal issues surrounding it. Other critical areas of international human resource management, staffing and strategy will also be explored.

SUMMER TRAINING II

Course code

GACA300

Credit

0

Theoretical

0

Practical

0

Ects

5

This course offers the opportunity to facilitate the learned knowledge to practical applications in a supervised work environment. Students are required to complete of days and also complete a portfolio on the internship. Students could be placed at five-star hotels, A-group travel agencies, inbound and outbound tour operators, holiday villages, airlines, theme parks and other approved establishments. Periodic conferences between the supervisor of the workplace and CIU School of Tourism and Hotel Management internship coordinators are scheduled to observe and assess student progress. This course is limited to sophomores, seniors and requires the approval of the director of the school.

FOOD PRODUCTION VI

Course code

GACA304

Credit

3

Theoretical

3

Practical

0

Ects

6

Identification of various kitchen staples, food products,equipment used within the commercial food operation.This course provides students with the opportunity to manufacture processed food on a large scale under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs of at least four different food products. Students will be expected to implement Good Manufacturing Practices as learned in Introduction to Food Technology and to apply quality management,food safety principles. They will also demonstrate understanding of food science and processing technology relevant to the food they make,hands-on activities require the preparation of a wide variety of recipes.

DESSERT AND PASTRY ARTS

Course code

GACA306

Credit

3

Theoretical

3

Practical

0

Ects

6

Baking & Pastry Technologies is a look into the scientific side of baking. Baking & Pastry Technologies is dedicated to teaching different scenarios, and reactions of ingredients, while baking. The lab element gives the experience of seeing different reactions of ingredients in baking; knowing, by looking at finished products, what works best and what may ruin the project. At the completion of this course, the student will have basic knowledge of the scientific breakdown that goes into the formulas of baking. This course will enable graduates to better be prepared to gain positions as a pastry chef or patissiere.

WINE SCIENCE

Course code

GACA308

Credit

3

Theoretical

2

Practical

2

Ects

5

An examination of the roles that wines play as quality beverages in professional food service operations. The course will emphasize styles of wine from around the world, the theory and practice of matching wine with food, tasting wines, and organizing wine service. Subjects to be explored include wines of the New World (Northern and Southern Hemispheres) and the Old World (Europe) as well as purchasing, storing, marketing, and serving wines in a restaurant environment. Students will also participate in a restaurant based wine and food tasting, which will be used as the basis for a wine and food pairing essay.

WEEKLY JOB EXPERIENCE VI

Course code

GACA352

Credit

0

Theoretical

0

Practical

0

Ects

1

This course students will be working one day in a week and gain work experience in the kitchens of the food and beverage enterprises such as hotels, restaurants, or cafes. Combining off the job training with on the job learning, the apprentice chef Works alongside qualified chefs assisting in all aspects of food preparition and production. It is a training position, and is bound by the terms of reference contained within the training contract.This position provides the oportunity to learn and build experience and as such, requires commitment to completion of all learning and development activities within the training plan.

UNIVERSITY ELECTIVE II

Course code

GACAXX2

Credit

3

Theoretical

3

Practical

0

Ects

6

.

KITCHEN PLANNING AND DESIGN

Course code

GACA401

Credit

3

Theoretical

2

Practical

2

Ects

6

Course offers students an opportunity to express themselves creatively while developing the skills necessary to obtain employment in the kitchen industry. To ensure the quality and success of this program, Interior Design faculty collaborated with the National Kitchen . The principles of kitchen design are introduced in this course. Emphasis is placed on understanding how users interact with the room and how the designer can create a layout that is more efficient and intuitive. The class explains how the task of kitchen design changes between new construction and remodeling projects. This course is one of the first taken by students.

FOOD PRODUCTION VII

Course code

GACA403

Credit

3

Theoretical

2

Practical

2

Ects

6

Identification of various kitchen staples, food products,equipment used within the commercial food operation.This course provides students with the opportunity to manufacture processed food on a large scale under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs of at least four different food products. Students will be expected to implement Good Manufacturing Practices as learned in Introduction to Food Technology and to apply quality management,food safety principles. They will also demonstrate understanding of food science and processing technology relevant to the food they make,hands-on activities require the preparation of a wide variety of recipes.

BAKERY PRODUCTION MANUFACTORING

Course code

GACA405

Credit

3

Theoretical

2

Practical

2

Ects

5

This course is offer students to how to make basic pastry and bakery dough,cookies,bread, tart and many more. A pastry dough class teaches students about flakey, sweet and cookie doughs, which are the primary pastry dough types. Students learn the different mixing, rolling and turning techniques required with each dough type. Hands-on activities resulting in the creation of pastries and tarts are integral to this pastry and baking class, and may involve molding dough by hand or with commercial dough sheeters and slicers. Specialty pastries such as phyllo, doughnuts, pie crusts, strudel and galettes may also be demonstrated or attempted.

WEEKLY JOB EXPERIENCE VII

Course code

GACA451

Credit

0

Theoretical

0

Practical

0

Ects

1

This course students will be working one day in a week and gain work experience in the kitchens of the food and beverage enterprises such as hotels, restaurants, or cafes. Combining off the job training with on the job learning, the apprentice chef Works alongside qualified chefs assisting in all aspects of food preparition and production. It is a training position, and is bound by the terms of reference contained within the training contract.This position provides the oportunity to learn and build experience and as such, requires commitment to completion of all learning and development activities within the training plan.

SCHOOL ELECTIVE I

Course code

GACAXX3

Credit

3

Theoretical

3

Practical

0

Ects

6

.

SCHOOL ELECTIVE II

Course code

GACAXX4

Credit

3

Theoretical

3

Practical

0

Ects

6

.

BUFFET DESIGN AND DECORATION

Course code

GACA402

Credit

3

Theoretical

2

Practical

2

Ects

6

The aim of this course is to teach students the concept of open buffet, food and beverages served in open buffet, preparation and service of these food and beverage. In this course, our students will learn about buffet design and decoration. In this regard, chefs will learn how to design and decorate the buffet with the help of professional hands. In a way to support individual education; methods and techniques such as narration, demonstration, question-answer, giving examples, group work, practice, research and observation in the sector etc. will be applied. In this course, the student; how to prepare open buffet, cocktail, hors d'oeuvres and appetizers, how to sort, decorate, decorate and decorate the buffet.

FOOD PRODUCTION VIII

Course code

GACA404

Credit

3

Theoretical

2

Practical

2

Ects

6

Identification of various kitchen staples, food products, equipment used within the commercial food operation.This course provides students with the opportunity to manufacture processed food on a large scale under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs of at least four different food products. Students will be expected to implement Good Manufacturing Practices as learned in Introduction to Food Technology and to apply quality management,food safety principles. They will also demonstrate understanding of food science and processing technology relevant to the food they make,hands-on activities require the preparation of a wide variety of recipes.

GARDE MANGER

Course code

GACA406

Credit

3

Theoretical

2

Practical

2

Ects

5

This culinary arts production course is designed to develop practical necessary skills for students to work in cold kitchen or garde manger positions in foodservice operations. An overview on the preparation of classical garde manger techniques, salad and salad dressings, sandwiches, cured and smoked meats; sausage; terrines and pates; canapes; hors d'oeuvers, cold soups; vegetable and fruit displays; basic cheese knowledge; and buffet presentation Upon completion of this course, students will be able to Explain the history of the garde manger. Explain and execute smoking, brining and basic sausage making techniques. Prepare cold sauces, soups, various salads and salad dressings.

WEEKLY JOB EXPERIENCE VIII

Course code

GACA452

Credit

0

Theoretical

0

Practical

0

Ects

1

This course students will be working one day in a week and gain work experience in the kitchens of the food and beverage enterprises such as hotels, restaurants, or cafes. Combining off the job training with on the job learning, the apprentice chef Works alongside qualified chefs assisting in all aspects of food preparition and production. It is a training position, and is bound by the terms of reference contained within the training contract.This position provides the oportunity to learn and build experience and as such, requires commitment to completion of all learning and development activities within the training plan.

SCHOOL ELECTIVE III

Course code

GACAXX5

Credit

3

Theoretical

3

Practical

0

Ects

5

.

SCHOOL ELECTIVE IV

Course code

GACAXX6

Credit

3

Theoretical

3

Practical

0

Ects

5

.

	Non-Scholarship	50% Scholarship
Undergraduate Programs	€ 5.843,00	€ 3.099,00

Gastronomy and Culinary Arts

About the Program

Education Opportunities

Career Areas

Contact

Compulsory modules

First Semester

READING AND WRITING SKILLS-I

INTRODUCTION TO GASTRONOMY AND CULINARY

FOOD PRODUCTION I

CULINARY TECHNIQUES

WEEKLY JOB EXPERIENCE I

INTRODUCTION TO COMPUTERS

FOOD SAFETY, HYGIENE AND SANITATION

TURKISH LANGUAGE

TURKISH

Second Semester

READING AND WRITING SKILLS-II

FOOD ANTHROPOLOGY

FOOD PRODUCTION II

PRINCIPLES OF NUTRITION SCIENCE

FOOD TERMINOLOGY

WEEKLY JOB EXPERIENCE II

HISTORY OF CIVILIZATION

MODERN TURKISH HISTORY

Third Semester

PRINCIPLES OF ACCOUNTING FOR FOOD AND BEVERAGES

PROFESSIONAL CULINARY ARTS ENGLISH-I

FOOD AND BEVERAGE SERVICE

FOOD PRODUCTION III

MENU PLANNING

WEEKLY JOB EXPERIENCE III

Fourth Semester

PROFESSIONAL CULINARY ARTS ENGLISH-II

SUMMER TRAINING I

FOOD AND BEVERAGE MANAGEMENT

FOOD PRODUCTION IV

FOOD AND BEVERAGE COST CONTROL AND PURCHASING

PRINCIPLES OF MARKETING IN FOOD AND BEVERAGE

WEEKLY JOB EXPERIENCE IV

Fifth Semester

MANAGEMENT AND ORGANIZATIONAL BEHAVIOUR

TURKISH CUISINE CULTURE

FOOD PRODUCTION V

CATERING MANAGEMENT

WEEKLY JOB EXPERIENCE V

UNIVERSITY ELECTIVE I

Sixth Semester

HUMAN RESOURCES MANAGEMENT

SUMMER TRAINING II

FOOD PRODUCTION VI

DESSERT AND PASTRY ARTS

WINE SCIENCE

WEEKLY JOB EXPERIENCE VI

UNIVERSITY ELECTIVE II

Seventh Semester

KITCHEN PLANNING AND DESIGN

FOOD PRODUCTION VII

BAKERY PRODUCTION MANUFACTORING

WEEKLY JOB EXPERIENCE VII

SCHOOL ELECTIVE I

SCHOOL ELECTIVE II

Eighth Semester

BUFFET DESIGN AND DECORATION

FOOD PRODUCTION VIII

GARDE MANGER

WEEKLY JOB EXPERIENCE VIII

SCHOOL ELECTIVE III

SCHOOL ELECTIVE IV

Optional modules

BUTCHERY

Vegetarian Cuisine