1. YEAR | |||||||||
---|---|---|---|---|---|---|---|---|---|
1. SEMESTER | |||||||||
CODE | TITLE | PRECONDITION | LANGUAGE OF INSTRUCTION | A | P | L | C | ECTS | |
ECF109 | INTRODUCTION TO ECONOMICS I | - | English | 3 | 0 | 0 | 3 | 4 | |
GAS115 | INTRODUCTION TO GASTRONOMY | - | English | 3 | 0 | 0 | 3 | 6 | |
GAS117 | BASIC CULINARY TECHNIQUES I | - | English | 0 | 6 | 0 | 3 | 7 | |
POL109 | INTRODUCTION TO POLITICAL SCIENCE | - | English | 3 | 0 | 0 | 3 | 4 | |
SOC115 | INTRODUCTION TO SOCIOLOGY | - | English | 3 | 0 | 0 | 3 | 4 | |
TRD101E | TURKISH LANGUAGE I | - | Turkish | 2 | 0 | 0 | 2 | 2 | |
YDL103 | ADVANCED ENGLISH SKILLS I | - | English | 3 | 0 | 0 | 3 | 3 | |
A:Academic, P:Practical, L:Laboratory, C:Credit | 20 | 30 |
1. YEAR | |||||||||
---|---|---|---|---|---|---|---|---|---|
2. SEMESTER | |||||||||
CODE | TITLE | PRECONDITION | LANGUAGE OF INSTRUCTION | A | P | L | C | ECTS | |
GAS118 | BASICS OF NUTRITION | - | English | 3 | 0 | 0 | 3 | 6 | |
GAS120 | BASIC CULINARY TECHNIQUES II | - | English | 0 | 6 | 0 | 3 | 7 | |
LAW102 | INTRODUCTION TO LAW | - | English | 3 | 0 | 0 | 3 | 4 | |
SOC116 | SCIENTIFIC RESEARCH METHODS | - | English | 3 | 0 | 0 | 3 | 4 | |
SOC118 | INTRODUCTION TO PHILOSOPHY | - | English | 3 | 0 | 0 | 3 | 4 | |
TRD102E | TURKISH LANGUAGE II | - | Turkish | 2 | 0 | 0 | 2 | 2 | |
YDL104 | ADVANCED ENGLISH SKILLS II | - | English | 3 | 0 | 0 | 3 | 3 | |
A:Academic, P:Practical, L:Laboratory, C:Credit | 20 | 30 |
2. YEAR | |||||||||
---|---|---|---|---|---|---|---|---|---|
3. SEMESTER | |||||||||
CODE | TITLE | PRECONDITION | LANGUAGE OF INSTRUCTION | A | P | L | C | ECTS | |
ATA201E | PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS I | - | Turkish | 2 | 0 | 0 | 2 | 2 | |
BUS221 | ACADEMIC SUCCESS AND SOCIAL LIFE SKILLS | - | English | 2 | 0 | 0 | 2 | 4 | |
GAS223 | SERVICE TECHNIQUES AND PROFESSIONAL ETIQUETTE | - | English | 3 | 0 | 0 | 3 | 6 | |
GAS225 | MENU PLANNING AND COST CONTROL | - | English | 3 | 0 | 0 | 3 | 6 | |
GAS227 | GASTRONOMIC APPLICATIONS I | - | English | 0 | 6 | 0 | 3 | 6 | |
GAS229 | FOOD SAFETY AND HYGIENE | - | English | 3 | 0 | 0 | 3 | 6 | |
A:Academic, P:Practical, L:Laboratory, C:Credit | 16 | 30 |
2. YEAR | |||||||||
---|---|---|---|---|---|---|---|---|---|
4. SEMESTER | |||||||||
CODE | TITLE | PRECONDITION | LANGUAGE OF INSTRUCTION | A | P | L | C | ECTS | |
ATA202E | PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS II | - | Turkish | 2 | 0 | 0 | 2 | 2 | |
ECF218 | INTRODUCTION TO SUSTAINABILITY | - | English | 2 | 0 | 0 | 2 | 4 | |
GAS224 | FOOD DESIGN AND SENSORY ANALYSIS | - | English | 3 | 0 | 0 | 3 | 6 | |
GAS226 | GASTRONOMIC APPLICATIONS II | - | English | 0 | 6 | 0 | 3 | 6 | |
GAS230 | FOOD AND BEVERAGE MANAGEMENT | - | English | 3 | 0 | 0 | 3 | 6 | |
GAS232 | CULINARY TRENDS | - | English | 3 | 0 | 0 | 3 | 6 | |
A:Academic, P:Practical, L:Laboratory, C:Credit | 16 | 30 |
3. YEAR | |||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
5. SEMESTER | |||||||||||||||
CODE | TITLE | PRECONDITION | LANGUAGE OF INSTRUCTION | A | P | L | C | ECTS | |||||||
- |
ELECTIVE |
- | English | 3 | 0 | 0 | 3 | 5 | |||||||
|
|||||||||||||||
- |
ELECTIVE |
- | English | 3 | 0 | 0 | 3 | 5 | |||||||
|
|||||||||||||||
- |
ELECTIVE |
- | English | 3 | 0 | 0 | 3 | 5 | |||||||
|
|||||||||||||||
GAS321 | TURKISH CUISINE AND APPLICATIONS | - | English | 0 | 4 | 0 | 2 | 7 | |||||||
GAS395 | SUMMER PRACTICE I | - | English | 0 | 0 | 0 | 0 | 8 | |||||||
A:Academic, P:Practical, L:Laboratory, C:Credit | 11 | 30 |
3. YEAR | |||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
6. SEMESTER | |||||||||||||||
CODE | TITLE | PRECONDITION | LANGUAGE OF INSTRUCTION | A | P | L | C | ECTS | |||||||
- |
ELECTIVE |
- | English | 3 | 0 | 0 | 3 | 5 | |||||||
|
|||||||||||||||
- |
ELECTIVE |
- | English | 3 | 0 | 0 | 3 | 5 | |||||||
|
|||||||||||||||
- |
ELECTIVE |
- | English | 3 | 0 | 0 | 3 | 5 | |||||||
|
|||||||||||||||
GAS320 | WORLD CUISINE AND APPLICATIONS | - | English | 0 | 4 | 0 | 2 | 7 | |||||||
GAS396 | SUMMER PRACTICE II | - | English | 0 | 0 | 0 | 0 | 8 | |||||||
A:Academic, P:Practical, L:Laboratory, C:Credit | 11 | 30 |
4. YEAR | |||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
7. SEMESTER | |||||||||||||||
CODE | TITLE | PRECONDITION | LANGUAGE OF INSTRUCTION | A | P | L | C | ECTS | |||||||
- |
ELECTIVE |
- | English | 3 | 0 | 0 | 3 | 5 | |||||||
|
|||||||||||||||
- |
ELECTIVE |
- | English | 3 | 0 | 0 | 3 | 5 | |||||||
|
|||||||||||||||
- |
ELECTIVE |
- | English | 3 | 0 | 0 | 3 | 5 | |||||||
|
|||||||||||||||
GAS425 | PASTRY TECHNIQUES | - | English | 0 | 4 | 0 | 2 | 7 | |||||||
GAS427 | ALACARTE APPLICATIONS | - | English | 0 | 4 | 0 | 2 | 8 | |||||||
A:Academic, P:Practical, L:Laboratory, C:Credit | 13 | 30 |
4. YEAR | |||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
8. SEMESTER | |||||||||||||||
CODE | TITLE | PRECONDITION | LANGUAGE OF INSTRUCTION | A | P | L | C | ECTS | |||||||
- |
ELECTIVE |
- | English | 3 | 0 | 0 | 3 | 5 | |||||||
|
|||||||||||||||
- |
ELECTIVE |
- | English | 3 | 0 | 0 | 3 | 5 | |||||||
|
|||||||||||||||
- |
ELECTIVE |
- | English | 3 | 0 | 0 | 3 | 5 | |||||||
|
|||||||||||||||
GAS422 | GRADUATION PROJECT | - | English | 0 | 2 | 0 | 1 | 7 | |||||||
GAS424 | CREATIVITY AND INNOVATION IN CULINARY | - | English | 3 | 0 | 0 | 3 | 8 | |||||||
A:Academic, P:Practical, L:Laboratory, C:Credit | 13 | 30 |
Total Credit : 120 , Total ECTS : 240 |
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