Course Content

DEPARTMENT OF GASTRONOMY AND CULINARY ARTS (TURKISH) COURSE DESCRIPTIONS

COMPULSORY COURSES

1st 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 learn the basic concepts of food hygiene and safety, the general principles of food hygiene, spoilage and contamination in food, foodborne illnesses, the hygienic conditions to be observed during cooking and holding, the hygienic conditions to be observed during the transport, presentation and service of food, and HACCP rules. Students who successfully complete the course gain knowledge of food hygiene and food safety, reach a level at which they can apply food hygiene principles in their professional lives, and become a community of learners engaged in active inquiry, collaborative discovery and supportive interaction in the classroom.

GMS 1102 – History of Gastronomy

The aim of this course is to convey to students the development of societies, food cultures and other gastronomy-related concepts from prehistoric times to the present. Basic information is provided on the development of various culinary cultures from antiquity to the present, the global changes in food production and consumption habits and their geographical, sociological and cultural causes, and food cultures from different regions of the world. The historical and geographical development of national cuisines is also addressed, and the contents of dishes and related terms are examined in detail. Students who successfully complete the course grasp gastronomy from a historical perspective, learn the stages humans have gone through in finding and producing food up to the present day, and can interpret culinary cultures shaped by events such as wars, conquests, famines and trade.

GMS 1103 – Introduction to Gastronomy and Culinary Sciences

The aim of this course is to teach students the historical development of the universal world of gastronomy and the kitchen environment, basic cooking techniques, basic kitchen organization and hierarchy, and concepts such as taste and flavor. Information on fundamental topics related to the concept of gastronomy is also shared with students throughout the course. Students who successfully complete this course gain knowledge of professionalism in the profession and basic knowledge of the history of gastronomy. By learning about professional kitchen culture and equipment, they become familiar with basic and current topics in gastronomy.

GMS 1104 – Food and Beverage Management

This course aims to provide a foundation for the food and beverage industry and the management process in food and beverage operations. The course examines food and beverage operations in all their aspects, including organization, marketing, menus, cost and pricing, finance and production. It also covers the principles and procedures of operations and management within the management system. Students who successfully complete the course master the operational structures, functioning and management principles of food and beverage businesses, and understand the importance of menu planning by knowing the different types of menus in the industry. By gaining knowledge of different restaurant concepts and management styles, they can integrate into the business world more easily. This course covers the principles and procedures of operations and management in the management system of the food and beverage industry. Students will gain knowledge of the managerial expectations of food and beverage departments in hotels and restaurants and will understand the importance of the menu in the industry. They will gain knowledge of different restaurant concepts and management styles and will integrate into the business world more easily.

2nd SEMESTER

GMS 1201 – Culinary Chemistry

The aim of this course is to examine the basic concepts of food science and the macro and micro components that make up food, such as water, carbohydrates, proteins, fats, vitamins and minerals. The scope of the course includes the scientific examination of foods in terms of their physical, chemical and nutritional composition, the explanation of basic chemical and physical reactions (such as osmosis, the Maillard reaction, enzymatic browning and oxidation), and their functions in food processing, storage and new product development. Students who successfully complete the course gain knowledge of food science and the chemical interactions between products, heat and equipment used in the kitchen; they reach a level at which they can apply more effective cooking and food production in their professional lives in light of these chemical interactions, and become individuals engaged in active inquiry, collaborative discovery and supportive interaction in the classroom.

GMS 1202 – Culinary Chemistry Practices

This course works in coordination with the "Culinary Chemistry" course. It aims to provide an understanding of the basic physical and chemical properties of food and of the interaction between food, heat and materials. It aims to help students grasp the kitchen applications of the basic concepts of food science. All of these processes are carried out hands-on in the kitchen. Students who successfully complete the course gain knowledge of the applications of food science in the kitchen and better understand food reactions by observing them. They become a community of learners engaged in active inquiry, collaborative discovery and supportive interaction in the classroom.

GMS 1203 – Food Supply Chain and Storage

This course aims to equip students with the ability to understand effective supply chain management and strategies and to use this knowledge before and after ordering. The scope of the course includes theoretical knowledge, with various examples from around the world, of the processing stages a product goes through from the producer until it reaches the consumer and of the proper preservation of the product. Students who successfully complete this course can map out ordering for restaurant, school and hotel kitchens, par stock keeping, purchasing, goods receiving rules, warehouse and storage concepts, warehouse management and workflows, and master all of these processes.

GMS 1204 – Introduction to Beverages

This course aims to provide information on the history, traditions and preparation methods of alcoholic and non-alcoholic beverages. Within this scope, the world's beverage culture, the cultural histories of alcoholic and non-alcoholic beverages, and their preparation and service methods are covered in detail. Students who successfully complete this course know the development and influence of beverages in world and gastronomic history. They gain knowledge of the process of alcoholic and non-alcoholic beverages from production to service.

3rd SEMESTER

GMS 2101 – Bread Making

The aim of this course is to provide the necessary theoretical and technical knowledge about types of flour, yeast, dough and bread. The course introduces types of flour and covers the bread-making techniques suited to them, the ingredients used in bread making, the correct equipment and dough techniques, and the making of breads from the cuisines of different regions and countries. Throughout the course, doughs, quick breads, poolish varieties and flatbreads are baked, and bakery terminology, equipment use, formula conversions, the functions of ingredients and the correct use of flour are explained both practically and theoretically. Students who successfully complete the course at the end of the semester know the types of flour and the importance of protein differences, know the differences in results produced by types of yeast, and have the technical knowledge necessary for different types of bread.

GMS 2102 – Kitchen Practices I

The aim of this course is to give students knowledge of topics such as basic preparation, ingredient selection, cutting techniques and basic cooking techniques, and to provide a foundation for advanced techniques. The content of this course consists of the preparation process required in a professional kitchen, basic cutting techniques and basic cooking techniques. Students who successfully complete this course know the importance of the preliminary preparation required in the kitchen and can apply basic cutting techniques and basic cooking techniques.

GMS 2103 – Introduction to Pastry

The aim of this course is to provide students with the basic skills for an entry-level job in the pastry shops or bakeries of hotels or restaurants. These skills include working safely and hygienically; working as part of a team; reading and following a recipe completely; proper mixing; laminated dough; baking cookies, cakes, pies and tarts; simple decoration techniques using a piping bag; and plating techniques. Students who successfully complete the course gain the theoretical and basic technical knowledge necessary for pastry.

GMS 2104 – Cost Control

The aim of this course is to teach the basic mathematical calculations to be used for menu, budget and resource management in professional kitchen life and in the food and beverage industry. Students who successfully complete this course master the preparation and application of standard recipes and cost calculation based on standard recipes. They can calculate menu costs and the break-even point of a business. They can calculate the operating costs of food and beverage businesses and interpret financial tables.

GMS 2105 – Principles of Nutrition

This course covers the importance of nutrition; the properties, sources, digestion, absorption and metabolism of nutrients (carbohydrates, proteins, fats, vitamins, minerals and water); requirements; problems of excessive and unbalanced intake; and the energy values of foods. In addition, within the framework of the relationship between healthy living and the kitchen, it covers the individual's energy expenditure, problems of energy balance and imbalance, and the interaction between nutrition and health. At the end of this course, students will be able to evaluate foods in terms of their energy, carbohydrate, protein, fat, vitamin and mineral content, distinguish food preparation, cooking and storage methods that prevent vitamin and mineral loss, compare food processing and storage methods, and question topics such as additives and label reading.

4th SEMESTER

GMS 2201 – World Cuisines I

The aim of this course is to convey to students theoretical and technical knowledge of the food cultures found in different regions and countries of the world. The content of this course includes the prominent features and recipes of the cuisines of different regions of the world, primarily Europe, as well as the Americas, Asia and the Middle East. Knowledge of recipes from these regions is provided theoretically and practically. Students gain knowledge of the food cultures and cuisines of these regions. Students who successfully complete this course will be able to prepare dishes from different regions on different continents, become familiar with their food cultures and interpret the relationships between them.

GMS 2202 – Kitchen Practices II

The main aim of the course is to prepare students professionally for the use of equipment and ingredients in the garde manger kitchen and to introduce them to the production process. Throughout the course, preparation methods related to the cold kitchen are addressed together with hygiene and occupational safety. Students who successfully complete the course master garde manger techniques and knowledge at a professional level.

GMS 2203 – Menu Management

The aim of this course is to grasp the process of developing the design and planning of the menu, one of the most important components in establishing a new venue in the increasingly competitive restaurant industry, in line with diversifying consumer demands and developing technology. At the end of this course, students learn the importance of menu planning, the rules to be followed, classifications and types, as well as marketing and pricing.

GMS 2204 – Marketing in the Food and Beverage Industry

This course aims to provide information on marketing strategies, digital marketing methods and consumer behavior in the food and beverage industry. In order to introduce the system that matches products and services with existing and emerging consumer needs, the course addresses, from a strategic planning perspective, the key concepts and techniques required to identify and evaluate profitable business opportunities. In addition, within the scope of services marketing, marketing and sales strategies in the food and beverage industry, the preparation of a marketing plan, digital marketing methods and their applications in the industry, brand creation processes and consumer behavior will be examined. Students who successfully complete this course will have basic knowledge of marketing and sales processes, will be able to conduct market research and competitor analysis, and will be able to create and implement marketing strategies suited to the industry by taking consumer behavior into account.

GMS 2206 – Customer Behavior in the Hospitality Industry

This course aims to understand consumer behavior, how and why consumers make purchasing decisions, and their thinking before, during and after a purchase. Principles and theories related to marketing topics such as product development, pricing and positioning are discussed. In general, theories are developed on ways of understanding consumers that will enable marketers to meet the needs of buyers in the market more effectively and to be more successful in the market.

5th SEMESTER

GMS 3101 – World Cuisines II

This course is a continuation of "World Cuisines I". It aims to convey to students theoretical and technical knowledge of the food cultures found in different regions and countries of the world. The content of this course includes the prominent features and recipes of the cuisines of different regions of the world, primarily Europe, as well as the Americas, Asia and the Middle East. Knowledge of recipes from these regions is provided theoretically and practically. Students gain knowledge of the food cultures and cuisines of these regions. Students who successfully complete this course will be able to prepare dishes from different regions on different continents, become familiar with their food cultures and interpret the relationships between them.

GMS 3102 – Turkish Regional Cuisines I

The aim of this course is to convey to students the changes and development Turkish cuisine has undergone since the 14th century. This development and change is illustrated through culture, changes in ingredients and techniques in the kitchen. Students who complete this course will gain theoretical and practical knowledge of soups, pilafs, olive oil dishes, mezes, köfte and mantı found in Turkish regional cuisine.

GMS 3103 – Kitchen Practices III

Preparation of various vegetable, starch, pasta, soup, egg and flour-based dishes, as well as hot and cold starters. Knife skills to be included: making use of tourné, batonnet, allumette, rondelle, paysanne, julienne and chiffonade methodologies. Grilling, steaming, poaching, sautéing and broiling will be practiced in this course. Appearance, texture, seasoning, quality, consistency and the ability to produce under time constraints will be reviewed. Mise en place, organization, coordination and ergonomics in the kitchen will be monitored and reviewed.

GMS 3104 – Financial Accounting

The aim of this course is to enable students to learn financial statements and the basic concepts of accounting, the logic of recording financial transactions and some basic valuation methods. Understanding generally accepted accounting principles, the accounting system and the bookkeeping order, recording basic transactions, and being able to prepare a balance sheet, trial balance and income statement are among the learning outcomes.

6th SEMESTER

GMS 3201 – Contemporary Diets and Nutrition

The main aim of the course is to develop menus that can meet different needs in line with menu planning principles. Students learn how to prepare menus for low/high-calorie diet groups and for people who avoid certain food groups (customers with sensitivities regarding meat, processed food and healthy eating). Students gain skills in managing a food and beverage operation. Students who successfully complete this course learn menu planning principles, can use menu preparation techniques and can create menus in different concepts.

GMS 3202 – Turkish Regional Cuisines II

This course is a continuation of "Turkish Regional Cuisines I". It conveys to students the changes and development Turkish cuisine has undergone since the 14th century. This development and change is illustrated through culture, changes in ingredients and techniques in the kitchen. Students who complete this course will gain theoretical and practical knowledge of the desserts found in Turkish regional cuisine.

GMS 3203 – Restaurant Layout and Service

The aim of this course is to provide the ability to manage service successfully in food and beverage businesses. The course covers arranging the restaurant service area, including tables, bars and banquet areas; checking equipment such as cutlery and plates and setting them according to the type of service; taking reservations; checking the readiness of dining rooms; giving pre-service briefings; welcoming and seating guests; presenting and following up the menu card, ensuring orders are taken and suggestive selling is carried out; asking about guest satisfaction; and organizing and monitoring the service flow. Students who successfully complete this course know correct service techniques, are aware of the points necessary for customer satisfaction and can plan service correctly.

GMS 3204 – Entrepreneurship and Innovation

The aim of this course is to help students understand the emergence of the entrepreneur and the ways entrepreneurs succeed in business life, small businesses and their roles in the economy, and the forms of establishment and management of small businesses. The course covers topics such as basic concepts of entrepreneurship, the social and economic importance of entrepreneurship, the process of becoming an entrepreneur, entrepreneurship and its history in Türkiye and the world, new business ideas, venture capital and other methods of finding capital, types of entrepreneurship and entrepreneurial culture. Students who successfully complete this course understand the emergence of the entrepreneur and the ways entrepreneurs succeed in business life, understand small businesses and the importance of entrepreneurship in the economy, become familiar with the ways of becoming an entrepreneur in Türkiye, can develop their existing entrepreneurial traits, gain knowledge of the obstacles prospective entrepreneurs may face, and can plan an effective career by learning about the incentives available to prospective entrepreneurs.

7th SEMESTER

GMS 4101 – Kitchen Practices IV

This course aims to teach students advanced culinary techniques according to the principles of the professional kitchen. Four-course menu practices form the basic structure of this course. Salad-making techniques, cooking techniques and various recipes for red and white meats, seafood cooking techniques and recipe practices, and the making of bread and pastry products are among the topics covered throughout the course. Students who successfully complete the course can demonstrate multitasking ability and respond to multiple
demands, and can work in a coordinated manner as team members in a professional kitchen environment.

GMS 4102 – Food Policies and Sustainability

The aim of this course is to introduce the concepts of sustainability and sustainable development and to provide the knowledge and skills needed to evaluate sustainability in the food system through a multidisciplinary systems approach. Work is carried out in the areas of sustainability and sustainable development, the concept and framework of sustainable food systems, climate change and the food system, eco-labeling, the assessment of food system sustainability, and the formulation of food policies within a sustainability framework across the stages of the food system.

GMS 4103 – Human Resources Management

This course aims to help students understand their knowledge and principles of human relations, management and personnel management as a whole and from a different perspective. From this perspective, the course focuses on determining staffing needs, posting job advertisements, selecting suitable staff and helping them adapt to the organizational culture, as well as employee motivation, performance appraisal, conflict resolution, building relationships and communication between individuals and groups, developing management and organization, fostering a sense of "we", and employee training and development. Students who successfully complete this course will understand, in light of real case studies, how to use human resources management tools to help the organization achieve its goals most efficiently.

8th SEMESTER

GMS 4201 – Kitchen Practices V

This course is a continuation of "Kitchen Practices IV". It aims to teach students the application of advanced culinary techniques according to the workings of an à la carte service kitchen. The basic structure of this course consists of implementing previously prepared restaurant menus by dividing them among kitchen sections. Salad-making techniques, cooking techniques and various recipes for red and white meats, and seafood cooking techniques and recipe practices are among the topics covered throughout the course. Students who successfully complete the course can demonstrate multitasking ability and respond to multiple demands, and can work in a coordinated manner as team members in a professional kitchen environment.

GMS 4202 – Advanced Pastry

This course is a continuation of "Introduction to Pastry". The aim of the Advanced Pastry course is to convey to students the techniques used in pastry, the relationship between pastry and design, the expectations of the pastry industry, and the pastry profession as a career. Profit and cost relationships in pastry, syrups, creams, icings and ganaches, sugar paste, figure work, various dough products and new techniques in pastry are among the topics covered in the course. Students who successfully complete this course know the cost calculation methods necessary for pastry, can apply pastry techniques suited to different concepts and can apply various sugar and chocolate techniques.

GMS 4203 – Graduation Project

The graduation project aims to enable Gastronomy and Culinary Arts students to apply what they have learned in their field. Students research a topic using appropriate scientific methods and techniques and create a project by turning it into a report. After being taught research techniques, students are asked to create a suitable business in an area of gastronomy of their choice under the guidance of their advisors and to present it before a jury. At the end of the course, students master research methods, can access the information they seek, can analyze it statistically and interpret the results. In addition, they master scientific writing and presentation techniques. After this project, students are familiar with the situations they may encounter at every stage of establishing a business.

GSM 4104 – Internship

This course is included in the curriculum for the evaluation of the compulsory internships completed by students.

DEPARTMENTAL ELECTIVE COURSES

GMS 3301 – Special Events Organization

The aim of this course is to provide students with a general understanding of "event management" and management techniques and strategies. Focusing on food festivals, fairs and various food events, it provides the knowledge necessary for the successful planning, promotion, implementation and evaluation of special events. At the end of the course, students organize their own food events. Within the scope of this course, students are taught the purpose of events at different levels, such as congresses, seminars, workshops and festivals, and the differences between them. By discussing national and international food- and gastronomy-focused events and traditional rituals, students become familiar with different cultures and visions. The course provides the knowledge and skills needed to carry out all processes of an organization from start to finish, from the idea stage to concrete outputs.

GMS 3302 – Tea Science

The main aim of the course is to provide information on the history of tea and its varieties in different regions, and to teach various brewing and preparation techniques by examining its place in different geographies and cultures today. The production, traditions and rituals, drinking techniques and food pairings of tea will be covered both theoretically and practically. The course provides information on the history, cultivation and varieties of tea, its place in different cultures and its preparation methods. Students who successfully complete this course will have general knowledge of tea production and varieties around the world, comprehensive knowledge of tea brewing techniques, sensory characteristics and ceremonies, and will be able to put their knowledge of brewing, tasting and sensory pairing into practice.

GMS 3303 – Oenology

The aim of this course is for students to gain knowledge of wine and food pairing and the quality assessment of wine. First, grape varieties, production techniques and characteristics such as climate and soil are explained, and the production of New World and Old World wine regions is presented to students through tastings and theory. In addition to information on wine and food pairing and wine quality assessment, wine tasting techniques, blind wine tasting and evaluation are demonstrated in practice. Students who successfully complete the course can distinguish grape varieties and different production techniques, gain knowledge of wine production and consumption in Türkiye and around the world, and acquire the basic knowledge to evaluate wines in sensory terms.

GMS 3305 – Food Communication on Social Media

The main aim of this course is to provide basic information about the definition, scope and conscious use of social media, to develop students' creativity by enabling them to produce original gastronomy-focused content, and to introduce platforms and opportunities through which they can gain different perspectives and achievements. Students will evaluate the world of food and beverage from a different angle, such as social media and the press, explore opportunities in print and/or electronic press and media, which play an important role in the recognition and growth of the industry and businesses, and try to develop their entrepreneurial and creative sides. Students who successfully complete this course become familiar with social media platforms, gain knowledge about them, acquire the competence necessary 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 is to explain to students the importance of the food industry in terms of health beyond conventional restaurants and hotels, and to contribute to their interdisciplinary development by providing different perspectives and competencies. In this course, delicious menus suitable for various illnesses will be prepared for hospitals, which can also create a new job opportunity for students. Students who successfully complete this course know the importance of the interaction between health and food, can create menus specific to various illnesses and patient groups, and can quickly adapt to institutions such as hospitals and special care centers.

GMS 3309 – Coffee Science

The main aim of the course is to provide information on the history of coffee and its varieties in different regions, and to teach various brewing and preparation techniques by examining its place in different geographies and cultures today. The production, traditions and rituals, drinking techniques and food pairings of coffee will be covered both theoretically and practically. The course discusses the history and production of coffee and its place in world trade and daily life, and explains the characteristics of different beans, brewing techniques and current trends. Students who successfully complete this course will gain an understanding of coffee production around the world, regional bean characteristics and its commercial importance, learn barista techniques and methods, and be able to put their knowledge of brewing, tasting and sensory pairing into practice.

GMS 3310 – Sensory Analysis Methods

This course aims to provide students with comprehensive knowledge of sensory principles and techniques and to teach how sensory tests are used within the food quality control system. The course covers how a food product is developed or modified, the fundamentals of different sensory evaluation tests, the theoretical and practical knowledge required to modify existing food products and/or develop new food products, how to prepare a sensory evaluation report, and the development of group work rules by taking part in teamwork. Students who successfully complete the course gain knowledge of sensory principles and techniques and reach a level at which they can apply sensory analysis principles in their professional lives.

GMS 3402 – Chocolate and Confectionery

This course aims to teach students the theoretical and practical knowledge required to produce chocolate and confectionery. In addition to information on chocolate and confectionery-making techniques, their history and geography are explained to students theoretically and practically. Students who successfully complete this course learn and develop chocolate and sugar recipes and give them new interpretations, become acquainted with new ingredients, develop an understanding of quality across ingredients and reinforce their decoration techniques.

GMS 3403 – Gastronomy Tourism

By setting out the concept of gastronomy and the foundations of gastronomy tourism, this course aims to explain how it is applied today in terms of management, practice and marketing. The course addresses how local culinary culture can be used effectively in marketing destinations and regional economic development through creating a value chain via gastronomy tourism. The course focuses on the gastronomy tourism resources proposed in the relevant literature, destination marketing and gastronomy tourism strategies, and the role of food in marketing strategy. Students who successfully complete this course can define and discuss concepts related to gastronomy and gastronomy tourism and evaluate the role of gastronomy tourism in regional development. They can analyze gastronomy tourism in terms of management, marketing and best practices, and interpret the function of gastrodiplomacy in the study and practice of gastronomy tourism.

GMS 3406 – Technology, Gaming and Research Applications in Food

The aim of this course is to understand the role food plays in the fields of technology and gaming. The course examines the relationship between food and technology, the reflection of developments in the kitchen, and the relationship of individuals involved in technology and gaming with food. In addition, students taking the course gain competence in computer applications such as MS Office.

GMS 3407 – Food and Art

This course aims to encourage students to reflect on the place of food and scents in the fine arts. In doing so, they explore eating and nutrition, cooking and cooking techniques through their own artistic work. In addition to hands-on exploration, the course includes theoretical knowledge. It encourages students to make use of interdisciplinary collaboration. Selected final works are exhibited.

GMS 3408 – Anatolian Civilizations and Food

This course aims to understand the cultures and peoples that have lived in Anatolia, which has become the cradle of culinary culture, and their relationship with food. The regional cultural changes that unfold along the historical chronology in the course content help students pursuing gastronomy understand the land they live in.

GMS 3409 – Urban Agriculture for Chefs

The aim of this course is to enable prospective chefs who will contribute to production in the food and beverage industry to understand the journey of all the products they use from seed to plate.
The course provides information on topics that are important in agricultural production, such as seeds, soil, seasonal cycles, seasonal production, greenhouse cultivation and compost making. The first half of the course is theoretical, and in the second half the theoretical knowledge acquired is demonstrated in practice in the sustainable terrace garden at our training center.