| Code | Course Title | C/E | Avarage | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|
| AİB101 | Ataturk's Principles and History of Revolution I | Yes | Yes | 2 + 0 | 2 | 2 |
| GMS101 | General Tourism | Yes | Yes | 3 + 0 | 3 | 5 |
| GMS103 | Gastronomy and Food History | Yes | Yes | 3 + 0 | 3 | 5 |
| GMS105 | Basic Information Technologies | Yes | Yes | 2 + 1 | 3 | 5 |
| GMS107 | General Business | Yes | Yes | 3 + 0 | 3 | 5 |
| ING105 | English I | Yes | Yes | 4 + 0 | 4 | 6 |
| TDB121 | Turkish Language I | Yes | Yes | 2 + 0 | 2 | 2 |
| Total: | 20 | 30 | ||||
| Code | Course Title | C/E | Avarage | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|
| AİB102 | Ataturk's Principles and History of Turkish Revolution II | Yes | Yes | 2 + 0 | 2 | 2 |
| GMS102 | General Accounting | Yes | Yes | 3 + 0 | 3 | 5 |
| GMS104 | Tourism Management | Yes | Yes | 3 + 0 | 3 | 5 |
| GMS106 | Basic Cuisine Knowledge | Yes | Yes | 3 + 0 | 3 | 5 |
| GMS108 | General Economy | Yes | Yes | 3 + 0 | 3 | 5 |
| ING106 | English II | Yes | Yes | 4 + 0 | 4 | 6 |
| KRP102 | Career Planning | Yes | Yes | 1 + 0 | 1 | 2 |
| TDB122 | Turkish Language II | Yes | Yes | 2 + 0 | 2 | 2 |
| Total: | 21 | 32 | ||||
| Code | Course Title | C/E | Avarage | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|
| GMS201 | Management and Organization | Yes | Yes | 3 + 0 | 3 | 4 |
| GMS203 | Principles of Nutrition | Yes | Yes | 3 + 0 | 3 | 4 |
| GMS205 | Food and Beverage Management | Yes | Yes | 3 + 0 | 3 | 5 |
| GMS207 | Service Techniques | Yes | Yes | 1 + 2 | 3 | 4 |
| GMS209 | Basic Cooking Methods | Yes | Yes | 3 + 0 | 3 | 4 |
| GMS211 | Business Mathematics | Yes | Yes | 3 + 0 | 3 | 4 |
| ING107 | Foreign Language III (English) | Yes | Yes | 3 + 0 | 3 | 5 |
| PF3YY | Pedagojik Formasyon 3YY | No | Yes | 6 + 0 | 6 | 8 |
| Total: | 27 | 38 | ||||
| Pedagojik Formasyon 3YY (PF3YY) | ||||||
| İBSPF101 | Eğitime Giriş | No | Yes | 3 + 0 | 3 | 4 |
| İBSPF107 | Eğitim Psikolojisi | No | Yes | 3 + 0 | 3 | 4 |
| Code | Course Title | C/E | Avarage | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|
| GMS202 | Scientific Research Methodology | Yes | Yes | 3 + 0 | 3 | 4 |
| GMS204 | Food Safety and Hygiene | Yes | Yes | 3 + 0 | 3 | 5 |
| GMS206 | Use of Equipment in Kitchens | Yes | Yes | 2 + 1 | 3 | 4 |
| GMS208 | Food Technology | Yes | Yes | 3 + 0 | 3 | 4 |
| GMS210 | Menu Planning | Yes | Yes | 3 + 0 | 3 | 4 |
| GMS212 | Labor Law and Social Security | Yes | Yes | 3 + 0 | 3 | 4 |
| ING108 | Foreign Language IV (English) | Yes | Yes | 3 + 0 | 3 | 5 |
| PF4YY | Pedagojik Formasyon 4YY | No | Yes | 5 + 0 | 5 | 7 |
| Total: | 26 | 37 | ||||
| Pedagojik Formasyon 4YY (PF4YY) | ||||||
| İBSPF102 | Öğretim İlke ve Yöntemleri | No | Yes | 3 + 0 | 3 | 4 |
| İBSPF108 | Öğretim Teknolojileri | No | Yes | 2 + 0 | 2 | 3 |
| Code | Course Title | C/E | Avarage | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|
| 5YYGMS | Gastronomi ve Mutfak Sanatları-5YY-NÖ | No | Yes | 9 + 0 | 9 | 15 |
| GMS301 | Cuisine Applications I | Yes | Yes | 1 + 2 | 3 | 5 |
| GMS303 | Professional English I | Yes | Yes | 3 + 0 | 3 | 5 |
| PF5YY | Pedagojik Formasyon 5YY | No | Yes | 5 + 0 | 5 | 7 |
| YDB303 | II. Foreign Language(German) I | Yes | Yes | 3 + 0 | 3 | 5 |
| Total: | 23 | 37 | ||||
| Gastronomi ve Mutfak Sanatları-5YY-NÖ (5YYGMS) | ||||||
| GMS305 | Banquet Organization and Management | No | Yes | 2 + 1 | 3 | 5 |
| GMS307 | Human Resources Management in Tourism Companies | No | Yes | 3 + 0 | 3 | 5 |
| GMS309 | Culinary Herbs and Spices | No | Yes | 3 + 0 | 3 | 5 |
| GMS311 | Garde Manger | No | Yes | 3 + 0 | 3 | 5 |
| GMS313 | Art of Food Decoration | No | Yes | 2 + 1 | 3 | 5 |
| GMS315 | Food and Culture | No | Yes | 3 + 0 | 3 | 5 |
| GMS317 | Bakery Products and Desserts | No | Yes | 3 + 0 | 3 | 5 |
| GMS319 | Marketing in Food and Beverage Companies | No | Yes | 3 + 0 | 3 | 5 |
| GMS321 | Behavior and Communication | No | Yes | 3 + 0 | 3 | 5 |
| GMS323 | Tourism and Ethics | No | Yes | 3 + 0 | 3 | 5 |
| GMS325 | Food And Beverage Cost Control | No | Yes | 3 + 0 | 3 | 5 |
| GMS327 | World Kitchen | No | Yes | 1 + 2 | 3 | 5 |
| GMS329 | Molecular Gastronomy | No | Yes | 3 + 0 | 3 | 5 |
| GMS331 | Food Storage Techniques | No | Yes | 2 + 1 | 3 | 5 |
| UNI101 | University Optional Course | No | Yes | 2 + 0 | 2 | 3 |
| Pedagojik Formasyon 5YY (PF5YY) | ||||||
| İBSPF103 | Sınıf Yönetimi | No | Yes | 2 + 0 | 2 | 3 |
| İBSPF106 | Eğitimde Ölçme ve Değerlendirme | No | Yes | 3 + 0 | 3 | 4 |
| Code | Course Title | C/E | Avarage | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|
| 6YYGMS | Gastronomi ve Mutfak Sanatları-6YY-NÖ | No | Yes | 9 + 0 | 9 | 15 |
| GMS302 | Cuisine Applications II | Yes | Yes | 1 + 0 | 2 | 5 |
| GMS304 | Professional English II | Yes | Yes | 3 + 0 | 3 | 5 |
| PF6YY | Pedagojik Formasyon 6YY | No | Yes | 6 + 0 | 6 | 8 |
| YDB302 | II. Foreign Language (German) II | Yes | Yes | 3 + 0 | 3 | 5 |
| YDB304 | II. Foreign Language(German) II | Yes | Yes | 3 + 0 | 3 | 5 |
| Total: | 26 | 43 | ||||
| Gastronomi ve Mutfak Sanatları-6YY-NÖ (6YYGMS) | ||||||
| GMS306 | Hot Cuisine | No | Yes | 3 + 0 | 3 | 5 |
| GMS308 | Special Interest Tourism | No | Yes | 3 + 0 | 3 | 5 |
| GMS310 | General Health Information and First Aid | No | Yes | 3 + 0 | 3 | 5 |
| GMS312 | Vegetarian Cuisine | No | Yes | 3 + 0 | 3 | 5 |
| GMS314 | Public relations | No | Yes | 3 + 0 | 3 | 5 |
| GMS316 | Sustainable Tourism | No | Yes | 3 + 0 | 3 | 5 |
| GMS318 | Sociology of Food and Beverage | No | Yes | 3 + 0 | 3 | 5 |
| GMS320 | Basic Dough Techniques | No | Yes | 3 + 0 | 3 | 5 |
| GMS322 | Consumer Behavior in Tourism | No | Yes | 3 + 0 | 3 | 5 |
| GMS324 | Anatolian Civilizations | No | Yes | 3 + 0 | 3 | 5 |
| GMS326 | Restaurant Management | No | Yes | 3 + 0 | 3 | 5 |
| GMS328 | Functional Foods | No | Yes | 2 + 1 | 3 | 5 |
| GMS330 | Food Rituals | No | Yes | 3 + 0 | 3 | 5 |
| GMS332 | Beverage Culture | No | Yes | 2 + 1 | 3 | 5 |
| GMS340 | Nutrition and Health | No | Yes | 3 + 0 | 3 | 5 |
| UNI101 | University Optional Course | No | Yes | 2 + 0 | 2 | 3 |
| Pedagojik Formasyon 6YY (PF6YY) | ||||||
| İBSPF104 | Özel Öğretim Yöntemleri | No | Yes | 3 + 0 | 3 | 4 |
| İBSPF105 | Rehberlik ve Özel Eğitim | No | Yes | 3 + 0 | 3 | 4 |
| Code | Course Title | C/E | Avarage | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|
| 7YYGMS | Gastronomi ve Mutfak Sanatları-7YY-NÖ | No | Yes | 9 + 0 | 9 | 15 |
| GMS401 | Turkish Cuisine | Yes | Yes | 2 + 1 | 3 | 5 |
| GMS403 | Professional English III | Yes | Yes | 3 + 0 | 3 | 5 |
| GMS421 | World Tourism Movements | Yes | No | 3 + 0 | 3 | 5 |
| PF7YY | Pedagojik Formasyon 7YY | No | Yes | 1 + 8 | 5 | 10 |
| YDB403 | II. Foreign Language(German) III | Yes | Yes | 3 + 0 | 3 | 5 |
| Total: | 26 | 45 | ||||
| Gastronomi ve Mutfak Sanatları-7YY-NÖ (7YYGMS) | ||||||
| GMS405 | New Trends in Gastronomy | No | Yes | 3 + 0 | 3 | 5 |
| GMS407 | Tourism Sociology | No | Yes | 3 + 0 | 3 | 5 |
| GMS409 | Meeting and Special Event Management | No | Yes | 3 + 0 | 3 | 5 |
| GMS411 | Fusion Cuisine | No | Yes | 3 + 0 | 3 | 5 |
| GMS413 | Current Problems and Approaches in Gastronomy | No | Yes | 3 + 0 | 3 | 5 |
| GMS415 | Alternative Tourism | No | Yes | 3 + 0 | 3 | 5 |
| GMS417 | Culture and Tourism | No | Yes | 3 + 0 | 3 | 5 |
| GMS419 | Communication and Human Relations | No | Yes | 3 + 0 | 3 | 5 |
| GMS423 | Tourism and Environment | No | Yes | 3 + 0 | 3 | 5 |
| GMS425 | Automation Systems in Food and Beverage Industry | No | Yes | 1 + 2 | 3 | 5 |
| GMS427 | A la Carte Cuisine | No | Yes | 3 + 0 | 3 | 5 |
| GMS429 | Cake Making Techniques | No | Yes | 1 + 2 | 3 | 5 |
| GMS431 | Food Styling and Photography | No | Yes | 2 + 1 | 3 | 5 |
| GMS433 | Gastronomy and Media | No | Yes | 3 + 0 | 3 | 5 |
| Pedagojik Formasyon 7YY (PF7YY) | ||||||
| İBSPF109 | Öğretmenlik Uygulaması | No | Yes | 1 + 8 | 5 | 10 |
| Code | Course Title | C/E | Avarage | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|
| 8YYGMS | Gastronomi ve Mutfak Sanatları-8YY-NÖ | No | Yes | 15 + 0 | 15 | 25 |
| GMS402 | Optional Lesson (Professional Practice) | Yes | Yes | 0 + 0 | 5 | 25 |
| GMS404 | Graduation Project | Yes | Yes | 0 + 0 | 0 | 10 |
| GMS406 | Internship | Yes | Yes | 0 + 2 | 1 | 5 |
| Total: | 21 | 65 | ||||
| Gastronomi ve Mutfak Sanatları-8YY-NÖ (8YYGMS) | ||||||
| GMS404 | Graduation Project | No | Yes | 3 + 0 | 3 | 5 |
| GMS408 | Local Cuisines | No | Yes | 3 + 0 | 3 | 5 |
| GMS410 | Ottoman Cuisine | No | Yes | 3 + 0 | 3 | 5 |
| GMS412 | Social Responsibility and Business Ethics | No | Yes | 3 + 0 | 3 | 5 |
| GMS414 | Banquet Cuisine | No | Yes | 2 + 1 | 3 | 5 |
| GMS416 | Tourism Policy and Planning | No | Yes | 3 + 0 | 3 | 5 |
| GMS418 | Food and Mythology | No | Yes | 3 + 0 | 3 | 5 |
| GMS420 | New Trends in Food and Beverage Businesses | No | Yes | 3 + 0 | 3 | 5 |
| GMS422 | Entrepreneurship | No | Yes | 3 + 0 | 3 | 5 |
| GMS424 | Destination Management | No | Yes | 3 + 0 | 3 | 5 |
| GMS426 | Waste Management in Kitchens | No | Yes | 3 + 0 | 3 | 5 |
| GMS428 | Food Control and Legislation | No | Yes | 3 + 0 | 3 | 5 |
| GMS430 | Basic Art Education | No | Yes | 3 + 0 | 3 | 5 |
| GMS432 | Sensory Analysis | No | Yes | 2 + 1 | 3 | 5 |
| GMS434 | Food Allergies | No | Yes | 3 + 0 | 3 | 5 |
| GMS436 | Sustainable Gastronomy | No | Yes | 3 + 0 | 3 | 5 |
