GASTRONOMY AND CULINARY ARTS (TURKISH) COURSE CONTENTS
COMPULSARY COURSES
FIRST SEMESTER
GMS 1101 – Food Hygiene
The aim of this course is to convey to students the basic concepts of food hygiene and the importance of food hygiene for production quality and safety. In this course, students will learn the basic concepts of food hygiene and safety, general principles of food hygiene, food spoilage and contamination, food-borne diseases, hygienic conditions that should be considered while cooking and keeping them, hygienic conditions that should be considered in the stages of transportation, presentation, and service of food. They will learn the importance and implementation of Health and Safety (Law No. 6331; 20/6/2012), as well as ISO 22000 and HACCP rules. Students who successfully complete the course; They gain knowledge about food hygiene and food safety, come to a level to apply food hygiene principles in their professional life, become a student community that engages in active inquiry, collaborative exploration, and supportive interactions in the classroom.
GMS 1102 – Food History
The aim of this course is to convey to the students the process of societies, food cultures and other concepts related to gastronomy from prehistoric times to the present. Developments of various culinary cultures from the Antiquity to the present; Basic information about the changes in food production and consumption habits globally, geographical, sociological, and cultural reasons and food culture from different parts of the world is given. In addition, the historical geographical development of the country's cuisines will be discussed, the contents of the dishes and the terms will be examined in detail. Students who successfully complete the course comprehend gastronomy in a historical perspective, learn the stages that people have gone through in the process of finding and producing food, and can interpret the culinary cultures shaped because of events such as wars, conquests, famines, and trade.
GMS 1103 – Introduction to Gastronomy
The aim of this course is to teach students concepts such as the use of tools for professional kitchens, basic cooking methods, kitchen terminology, storage and preservation, hygiene, and cleaning. At the same time, information about the concept and history of gastronomy is shared with students throughout the course. Upon successful completion of this course, students will have information about professionalism in the profession and have basic knowledge about the history of gastronomy. By learning professional culinary culture and tools, he/she has a command of the basic and current issues of gastronomy.
GMS 1104 – F&B Management
This course aims to provide a foundation for the management process in the food and beverage industry, food, and beverage operations. In the course, all aspects of food and beverage operations; It is examined in terms of operations such as organization, marketing, menus, cost and pricing, finance, production. It also includes the principles and procedures of operation and management in the management system. Students who successfully complete the course will have a good grasp of the operational structures, operation and management principles of food and beverage businesses, and understand the importance of menu planning by knowing the different menu types in the sector. They can integrate into the business world more easily by having information about different restaurant concepts and management styles.
SECOND SEMESTER
GMS 1201 – Food Science
The aim of this course is to examine the basic concepts of food science and macro and micro components such as water, carbohydrates, proteins, fats, vitamins, and minerals, which are the main components of food. Foods are examined scientifically in terms of physical, chemical, and nutrient composition, and basic chemical and physical reactions (osmosis, Maillard, enzymatic browning, oxidation) and their functions in food processing, storage, food matrix effect and new product development. become individuals who engage in collaborative exploration and supportive interactions.
GMS 1202 – Food Science Applications
This course works in coordination with the Food Science course. It is aimed to understand the basic physical and chemical properties of foods and the food-food interaction. It is aimed to make students comprehend the basic concepts of food science and their applications in the kitchen. All these processes are done practically in the kitchen. Upon successful completion of the course, students will have information about the applications of food science in the kitchen, and they will understand food-food interactions and food reactions better by observing them. They become a community of students engaged in active inquiry, collaborative exploration, and supportive interactions in the classroom.
GMS 1203 – Food Supply Chain and Storing
This course aims to provide students with the ability to understand effective supply chain management and strategies, and to use this information before and after the order. Theoretical information about the processing stages of the product from the manufacturer until it reaches the consumer and the proper storage of the product - various examples from the world are within the scope of the course. Students who successfully complete this course. She can make ordering, “par stock” keeping, purchasing, goods acceptance rules, warehouse and storage concepts, warehouse management and workflows for restaurant, school, hotel kitchens and dominate all processes.
GMS 1204 – Introduction to Beverages
This course aims to provide information about the history, traditions, and preparation methods of alcoholic and non-alcoholic beverages. In this context, beverage culture in the world, cultural history of alcoholic and non-alcoholic beverages, preparation and serving methods are covered in detail. Students who successfully complete this course; Knows the process and effects of beverages in world history. Gains knowledge about the process from production to serving of alcoholic and non-alcoholic beverages.
THIRD SEMESTER
GMS 2101 – Bread Making
The aim of this course is to provide the necessary theoretical and technical knowledge for flour types, yeast, dough, and bread types. Within the scope of the course, flour types are introduced, bread making techniques, materials used in bread making, learning the right equipment and dough techniques, and making breads in different regional/country cuisines are covered. During the course, dough, quick breads, poolish varieties and flat breads are baked and bakery terminology, equipment usage, formula translations, functions of ingredients and correct flour usage are explained both practically and theoretically. Students who successfully complete the course at the end of the term; Knows the importance of flour types and protein differences, knows the result differences that yeast varieties will provide, has the necessary technical knowledge for bread types.
GMS 2102 – Kitchen Practices I
The aim of the course is to provide the students with information on basic preparation, material selection, cutting techniques, cooking techniques and to provide a basis for their techniques. The necessary preparation process in the professional kitchen, basic cutting techniques, basic cooking techniques constitute the content of this course. Students who successfully complete this course; knows the importance of preliminary preparation for the kitchen, knows and can apply basic cutting techniques, knows, and can apply basic cooking techniques.
GMS 2103 – Introduction to Pastry
The aim of this course is to convey the technical and theoretical knowledge that will form the basis of pastry. It is among the objectives of the course to give them the basis they need to increase their knowledge and skills in classical pastry techniques such as doughs, creams and filling materials used in desserts. Techniques such as cake and other pastries, sponge cake and other pastry base dough, cream sauces, fruit sauces and hot and cold desserts, ice cream and sorbet, decorations, decoration, and presentation techniques constitute the scope of the course. Students who successfully complete the course have the necessary theoretical and technical knowledge for pastry, cakes, doughs, creams, ice creams, etc. masters the production stages, presentation, and decoration techniques of the products.
GMS 2104 – Cost Control
The aim of this course is to provide information on basic concepts for the accounting of food and beverage businesses, classification of costs, understanding cost elements, menu engineering. The course covers basic food and beverage product costs, labor costs, food, and beverage pricing, creating sales forecasts, and other expenses. Students who successfully complete this course at the end of the semester; Knows the cost channels in businesses, has a command of pricing, can apply menu engineering.
GMS 2105 – Nutrition Principles
The aim of this course is to provide students with nutritional knowledge on basic subjects such as the content of nutrients, comprehensive learning of macro and micronutrients (chemical structures, use in the body, digestion, and absorption), appropriate preparation and cooking methods, losses during preparation and cooking. Within the scope of the course, food health and strategies, factors affecting food habits, carbohydrates, lipids, proteins, vitamins, functions of minerals and diets recommended for these foods are explained. At the end of this course, students; They come to a level where they can evaluate foods in terms of energy, carbohydrate, protein, fat, vitamin, and mineral contents, distinguish food preparation, cooking and storage methods that will prevent vitamin and mineral loss, compare food processing-preservation methods, and question additives and label reading.
FOURTH SEMESTER
GMS 2201 – World Cuisines I
The aim of this course is to transfer the theoretical and technical knowledge of food cultures in different regions and countries of the world to students. The content of this course includes the prominent features and applications of cuisines from different regions of the world such as Europe, Russia, China, Korea, and Japan. The knowledge of the recipes of the mentioned regions is given theoretically and practically. Students are provided with knowledge about the food culture and cuisines of these geographies. Students who successfully complete this course will be able to cook dishes from different geographies in different continents, get to know their food cultures and interpret their relationships.
GMS 2202 – Kitchen Practices II
The aim of this course is to start with the preparation of the material, to learn to use the right equipment, to use it correctly, and to grasp and specialize in perfect stock making. This course is based on basic techniques and product usage and step-by-step instructions as stocks - sauces - soups. Within the scope of the course, preparation of stocks, sauces and soups, hygiene and continuity, storage and storage of products prepared in accordance with the course content are covered. Students who are entitled to complete this course; will have the ability to classify stocks, sauces, and soups, to master multiple recipes at the same time, to apply cooking techniques, and to have the necessary equipment about the five basic sauces.
GMS 2203 – Organization Management
In this course, it is aimed that students develop themselves in management - managerial practices and functions of management, basic management, and organizational skills in a business. In this context, after examining the history of management and organizational dynamics, how individual and group level variables affect organizational outputs and their relations with each other are explained. Thus, a strong foundation for management theories and organizational dynamics is established. At the end of the course, students learn about management's planning, organization, staffing, execution, control, classical and modern leadership theories, and motivation theories.
GMS 2204 – F&B Marketing
In this course, it is aimed to give information about marketing strategies, digital marketing methods and consumer behavior in the food/beverage industry. Within the scope of the course, the main concepts, and techniques necessary to identify and evaluate profitable business opportunities in terms of strategic planning will be discussed to introduce the system that allows products and services to be matched with current and developing consumer needs. In addition, marketing, and sales strategies in the food / beverage sector within the scope of service marketing, preparation of a marketing plan, digital marketing methods and their applications in the sector, brand creation processes and consumer behavior will be examined. Students who successfully complete this course; They will have basic knowledge about marketing and sales processes, will be able to do market research, competitor analysis, and will be able to create and implement marketing strategies suitable for the sector by observing consumer behavior.
GMS 2206 – Guest Behaviors in Hospitality
This course aims to understand consumer behavior, how and why consumers make their purchasing decisions, and their mindsets before, during and after purchasing. Principles and theories related to marketing issues such as product development, pricing and positioning are discussed. In general, understanding of consumers is theorized on ways that marketers can more effectively meet the needs of buyers in the marketplace and be more successful in the marketplace.
FIFTH SEMESTER
GMS 3101 – World Cuisines II
The aim of this course is to transfer the theoretical and technical knowledge of the food cultures in different regions and countries of the world to the students. Within the scope of the course, the culinary cultures of certain countries and cities in North America, Asia and Africa are covered. Mexico, Hawaii, New York, Lebanon, Morocco, Vietnam, India, and Thailand are some of the cuisines included in the course content. The knowledge of the prescriptions of the mentioned regions in the world is given theoretically and practically. Students who successfully complete this course will be able to cook dishes from different geographies in different continents, get to know their food cultures and interpret their relationships.
GMS 3102 – Turkish Cuisine I
In this course, it is aimed to prepare the menus of Turkish cuisine in accordance with their cultural values and to evaluate them in the culture they belong to. By working on local, Anatolian and Ottoman cuisine, their historical background, types of materials, food cultures, service and service understanding, hygiene concepts, taste expectations will be evaluated. Within the scope of the course, the general structure of Turkish cuisine, the materials used and the harmony with the cultural elements, the presentation of the dishes will be discussed. Meat dishes, pilafs, pastries, and soups specific to Turkish cuisine will be studied practically and theoretically. Students who successfully complete the course can describe the equipment, materials and methods used in the preparation of different menus within the framework of Turkish cuisine, know the types and styles of menu prepared in Turkish cuisine, apply safe, healthy, and professional behavior skills while preparing Turkish cuisine menus, and evaluate the quality of Turkish cuisine menus.
GMS 3103 – Kitchen Practices III
The main purpose of the course is to prepare students for the use of equipment and materials in the garde manger kitchen professionally and to introduce them to the production process. During the course, preparation methods related to garde manger are discussed together with hygiene and occupational safety issues. Students who successfully complete the course will have a professional command of garde manger techniques and knowledge.
GMS 3104 – Financial Accounting
In this course, students will be taught concepts and applications such as balance sheet, trial balance, income statement, journal, general ledger, cost of goods sold, break-even point, and they will be prepared for business life, and profitability targets will be provided in the workplaces. its role in creating information and recording business activities, preparing financial reports, and recording more specific types of business activities by creating an infrastructure about business analysis. Students who successfully complete the course can reveal the relationship between accounting and other business functions, analyze income, cash flow, economic resources and capital issues related to accounting, prepare, and interpret basic financial statements by using accounting knowledge in financial decision making.
SIXTH SEMESTER
GMS 3201 – Current Diets and Nutrition
The main purpose of the course is to develop menus that can meet different needs in line with the principles of menu planning. Students learn how to prepare menus for low/high calorie diets, people who avoid certain food groups (customers sensitive to meat, processed food, and healthy eating). Students gain skills in how to manage a food and beverage operation. Students who successfully complete this course; learns the principles of menu planning, will be able to use menu preparation techniques and create menus with different concepts.
GMS 3202 – Turkish Cuisine II
While this course discusses the plants from various geographical regions of Turkey, the agricultural and geographical structure of that region, it also aims to prepare the popular dishes of the region in accordance with the recipe and to create a table unique to the region. It aims to teach tricks about the production of products. Theoretical and practical applications of dishes belonging to the regional cuisines of Turkey constitute the content of this course. Students who can successfully complete this course; have both theoretical and practical knowledge about the products and food cultures of the geographical regions, and learn the methods of preparing, storing, and preserving food belonging to these regions.
GMS 3203 – Restaurant Layout and Service
The aim of this course is to provide a successful service management skill for food and beverage businesses. Within the scope of the course, arranging the restaurant service part-tables, bars and banquet areas; to control equipment such as forks, knives, spoons, plates and place them according to the type of service; performing the reservation process; carry out the preparatory control of the halls; give pre-service briefing; greet/settle guests; presenting/following the menu card, taking orders, making suggested sales; inquire about guest satisfaction; arranging/following the service flow is discussed. Students who successfully complete this course; knows the right service techniques, is aware of the necessary points for customer satisfaction and can make a correct service planning.
GMS 3204 - Entrepreneurship and İnnovation
The aim of the course is to be able to comprehend the emergence of the entrepreneur and the methods of success of the entrepreneur in business life, to comprehend small businesses and their roles in the economy, to comprehend the establishment and management of small businesses. Basic concepts of entrepreneurship, the social and economic importance of entrepreneurship, the process of being an entrepreneur, entrepreneurship, and its history in Turkey and in the world, new business ideas, venture capital and other methods of finding capital, entrepreneurship types and entrepreneurship culture. Students comprehend the emergence of the entrepreneur and the entrepreneur's methods of being successful in business life, comprehend the importance of small businesses and entrepreneurship in the economy, recognize the ways of being an entrepreneur in Turkey, improve their current entrepreneurship characteristics, have information about the obstacles that those who want to be entrepreneurs may encounter, learn about the incentives that those who want to become entrepreneurs can benefit from. can plan a career.
SEVENTH SEMESTER
GMS 4101 – Kitchen Practices IV
In this course, it is aimed to teach advanced kitchen techniques according to professional kitchen principles. A la carte kitchen applications constitute the content of this course. Salad making techniques, cooking techniques applied to red and white meats and different recipes, seafood, cooking techniques and recipe applications are the subjects covered during the course. Students who successfully complete the course can demonstrate their multitasking ability and respond to multiple demands, work in a coordinated manner as a team member in a professional kitchen environment, and work efficiently in the kitchen in accordance with the a la carte system.
GMS 4102 – Food Policies and Sustainability
This course, covering the main sustainability issues related to foods; Explaining the chain of transportation, processing, and consumption of food within the requirements of sustainable philosophy and informing students in this direction are among the main objectives of this course. The course focuses on concrete methods, such as regenerative farming techniques, sustainability in the food industry, reduction of greenhouse gas emissions, supply chain and reduced food waste. Technological and political issues are also discussed in the implementation of sustainable food solutions, and information is given on different policies in countries. Upon successful completion of this course, students will be able to master sustainable food systems, make sustainable decisions and be aware of harmful practices.
GMS 4103 – Human Resources Management
These courses aim at understanding all aspects of education, human support, management and staff knowledge and perspective from a different perspective. With this viewpoint; It will be fundamental to the selection, postings and selection of the personnel, the selection of performance and objectives and communication, the review of the target-organization, the targeting of the "we" route and the targeted training. What will happen will happen, what will happen will happen.
EIGHTH SEMESTER
GMS 4201 – Kitchen Practices V
In this course, students work on preparing and serving different local, ethnic, and international dishes in a restaurant using the cooking and presentation techniques they have learned in previous semesters. Within the scope of the course, it is especially aimed that the students prepare their presentations with complete mastery using their individual skills and abilities, and they are trained in time constraints and working under pressure, like real working conditions.
GMS 4202 – Advanced Pastry
The aim of the advanced pastry course is to introduce the techniques used in pastry, the relationship of pastry with design, the expectations of the pastry industry and the profession of pastry as a career. Profit and cost relations in pastry, syrups, creams, icings and ganaches, sugar dough, figure works, various dough products, layer cake. making and new techniques in pastry are among the topics covered in the course. Students who successfully complete this course; Knows the cost calculation methods required for pastry, can apply pastry techniques suitable for different concepts and can apply various sugar-chocolate techniques.
GMS 4203 – Graduation Project
The graduation project aims to apply what Gastronomy and Culinary Arts students have learned about their fields. Students research a subject using appropriate scientific methods and techniques and create a project by making a report. Students, whose research techniques are explained, are asked to research a topic they have chosen in the field of gastronomy and present it in front of a jury, accompanied by their advisors. At the end of the course, students will be able to master academic research methods, reach the information they are looking for, analyze statistically and interpret the results. In addition, he/she has knowledge of scientific writing and presentation techniques.
GMS 4104 – Internship
This course is included in the curriculum for the evaluation of the compulsory internship completed by the students.
DEPARTMENTAL ELECTIVE COURSES
GMS 3301 – Organization of Food Events
The aim of this course is to provide students with a general knowledge of "event management" and management techniques and strategies. Focusing on food festivals, fairs, and various food events, it provides the necessary information for the successful planning, promotion, implementation, and evaluation of special events. At the end of the lesson, the students organize their own food activities. Within the scope of the lesson, the purpose of the activities at different levels such as congress, seminar, workshop, festival, and the differences between each other are explained to the students. It is ensured that they get to know different cultures and visions by talking about national and international events and traditional rituals focused on food and gastronomy. Within the course, knowledge and skills are provided for the execution of all processes from the idea stage to the transformation of an organization into concrete outputs. Students gain practical experience by organizing a pilot event at the end of the semester.
GMS 3302 – Tea Science
The main purpose of the course; to give information about the historical process of tea and the varieties in different regions, to teach various brewing/making techniques by examining its place in different geographies and cultures today. Tea production, traditions, and rituals, drinking techniques, food pairings will be covered both theoretically and practically. Within the scope of the course, information is given about the history, agriculture, varieties, place of tea in different cultures and methods of making. Students who successfully complete this course; They will have general information about tea production and varieties in the world, have comprehensive information about tea brewing techniques, sensory properties, and ceremonies, and will be able to put their knowledge of brewing, tasting and sensory matching into practice.
GMS 3303 – Oenology
The aim of this course is to provide students with knowledge about wine and food pairing and wine quality evaluation. First, grape varieties, production techniques, characteristics such as climate and soil are explained, and the production of new/old world wine regions is given to students in the form of tasting and theory. In addition to information on wine and food pairing and wine quality assessment, wine tasting techniques, wine blind tasting and evaluation are demonstrated in practice. Students who successfully complete the course can distinguish grape varieties and different production techniques, have information about wine production and consumption in our country and in the world, and have basic knowledge to evaluate wines in a sensory sense.
GMS 3305 – Food Communication on Social Media
The main purpose of this course; To provide basic information about the definition, scope, and conscious use of social media, to develop the creativity of students by enabling them to produce gastronomy-oriented original content, and to introduce platforms and opportunities where they can gain different perspectives and gains. Students will evaluate the food and beverage world from a different perspective such as social media and the press, will search for opportunities in the print and/or electronic press and media, which play an important role in the recognition and spread of the sector or businesses, and will try to evaluate their entrepreneurial and creative aspects. Students who can successfully complete this course get to know social media platforms, have information about them, have the necessary equipment for the conscious and effective use of these platforms, and can produce professional content by following global trends.
GMS 3307 – Health and Food
The aim of this course; to explain the importance of the food industry in terms of health apart from classical restaurants and hotels, to contribute to their interdisciplinary development by gaining different perspectives and competencies. In this course, delicious and suitable menus for various diseases will be prepared in the hospital and a new job opportunity can be created for the students. Students who successfully complete this course know the importance of the interaction between health and food, can create special menus for various disease and patient groups, and can adapt to institutions such as hospitals and special care centers in a short time.
GMS 3309 – Coffee Science
The main purpose of the course; to give information about the historical process of coffee and the varieties in different regions, to teach various brewing/making techniques by examining its place in different geographies and cultures today. Coffee production, traditions, and rituals, drinking techniques, food pairings will be covered both theoretically and practically. Within the scope of the course, the history of coffee, its production, its place in world trade and daily life are mentioned, the characteristics of different beans, brewing techniques and current trends are explained. Students who successfully complete this course; They will have an idea about coffee production in the world, regional bean characteristics and commercial importance, learn barista techniques and methods, and put their knowledge of brewing, tasting and sensory matching into practice.
GMS 3310 – Sensory Evaluation Methods
The aim of this course is to provide students with a comprehensive knowledge of sensory principles and techniques, and to teach how to use sensory tests in a food quality control system. Within the scope of the course, teaching the basics of different sensory evaluation tests, how to develop or change a food product, and the theoretical and practical information necessary to change the existing food product and/or develop new food products, and how to prepare a sensory evaluation report and take part in teamwork, The development of working rules will be covered. Upon successful completion of the course, students gain knowledge of sensory principles and techniques and can apply the principles of sensory analysis in their professional lives.
GMS 3402 – Chocolate and Confectionary
This course aims to teach students the theoretical and practical knowledge necessary to produce chocolate and candies. Within the scope of the course, besides the information about chocolate and confectionery making techniques, their histories and geographies are explained to the students theoretically and practically. Students who successfully complete this course learn and develop chocolate and candy recipes, gain new interpretations, meet new materials, develop an understanding of quality between materials, and reinforce decoration techniques.
GMS 3403 – Gastronomy Tourism
This course reveals the concept of gastronomy and the basics of gastronomic tourism; Today, it aims to explain the way it is applied in terms of management, practice, and marketing. Within the scope of the course, it is discussed that the local cuisine culture can be used effectively in the marketing of destinations and regional economic development by creating a value chain through gastronomic tourism. The course focuses on the sources of gastronomic tourism suggested in the relevant literature, destination marketing and gastronomy tourism strategies, and the role of food in marketing strategy. Students who successfully complete this course; define and discuss the concepts of gastronomy and gastronomy tourism and evaluate the role of gastronomy tourism in regional development. They can analyze gastronomic tourism in terms of management, marketing and best practices and interpret the function of gastro-diplomacy in the study and practice of gastronomic tourism.
GMS 3406 – Technology, Games and Research Applications on Foods
The aim of this course; understanding the role of food in technology and play. In the course, the relationship between food and technology, the reflection of developments in the kitchen, and the relationship between technology and play and the relationship of individuals with food are examined. In addition, students participating in the course gain proficiency in computer applications such as MS Office.
GMS 3407 – Food and Art
In this course; it is aimed that students think about the place of food and fragrances in fine arts. While doing this, they discover eating and nutrition, cooking, and cooking techniques through their own artistic work. This course includes theoretical knowledge as well as applied discoveries. It encourages students to use interdisciplinary collaboration. It is exhibited after the selection made among the latest works.
GMS 3408 – Anatolian Civilizations and Food
This course; It aims to understand the cultures, nations, and their relationship with food in Anatolia, which has become the cradle of culinary culture. Regional cultural changes that progress in the historical chronology in the content of the course lead the students who will advance in the field of gastronomy to understand the land they are in.
GMS 3409 – Urban Farming
The aim of this course; To ensure that the chef candidates who will contribute to the production in the food and beverage sector understand the journey of all the products used from the seed to the plate. In the course; Information will be given on issues that are effective in agricultural production such as seeds, soil, seasonal cycles, seasonal production, greenhouse cultivation, fertilizer production. The first half of the course will be covered theoretically, and the theoretical knowledge learned with the second half will be demonstrated in practice in our sustainable terrace garden in our training center.
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