Course Content

GASTRONOMY AND CULINARY ARTS DEPARTMENT (TURKISH) COURSE DESCRIPTIONS

COMPULSORY COURSES

1st SEMESTER

GMS 1101 – Food Hygiene

This course aims to introduce students to the fundamental 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, food spoilage and contamination, foodborne diseases, the hygienic conditions to be observed during cooking and holding, the hygienic conditions to be observed during the transportation, presentation and service of food, and HACCP rules. Students who successfully complete the course gain knowledge of food hygiene and food safety, become able to apply the principles of food hygiene 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

This course aims to present to students the development of societies, culinary cultures and other gastronomy-related concepts from prehistoric times to the present day. Basic information is given on the development of various culinary cultures from antiquity to today, the changes in food production and consumption habits worldwide and their geographical, sociological and cultural causes, and the culinary cultures of different regions of the world. The historical and geographical development of national cuisines is also covered, and the contents of dishes and related terms are examined in detail. Students who successfully complete the course understand 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

This course aims 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 field and basic knowledge of the history of gastronomy. By learning about professional kitchen culture and equipment, they gain a command of 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 gain a command of the operational structures, functioning and management principles of food and beverage businesses, and understand the importance of menu planning by learning about the different types of menus in the industry. Having gained knowledge of different restaurant concepts and management styles, they can integrate more easily into the business world. This course covers the principles and procedures of operations and management within 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 more easily into the business world.

2nd SEMESTER

GMS 1201 – Culinary Chemistry

This course aims to examine the fundamental concepts of food science and the macro and micro components that make up food, such as water, carbohydrates, proteins, fats, vitamins and minerals. The course covers 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 of the chemical interactions between the ingredients, heat and equipment used in the kitchen, become able to apply more effective cooking and food production in their professional lives in light of these interactions, and become individuals engaged in active inquiry, collaborative discovery and supportive interaction in the classroom.

GMS 1202 – Culinary Chemistry Practices

This course is conducted in coordination with the "Culinary Chemistry" course. It aims to develop an understanding of the basic physical and chemical properties of food and of the interaction between food, heat and materials, and to help students grasp the applications of the fundamental concepts of food science in the kitchen. All of this work is 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 understand food reactions by observing them more closely. 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 give students the ability to understand effective supply chain management and strategies and to use this knowledge before and after placing orders. The course covers theoretical knowledge of the processing stages a product goes through from the producer until it reaches the consumer, and of proper product preservation, with various examples from around the world. Students who successfully complete this course can handle ordering, par stock maintenance, purchasing, receiving rules, warehouse and storage concepts, warehouse management and workflows for restaurant, school and hotel kitchens, and gain a command of all 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. In this context, global 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 history and influence of beverages in world and gastronomic history, and gain knowledge of the process of alcoholic and non-alcoholic beverages from production to service.

3rd SEMESTER

GMS 2101 – Bread Making

This course aims to provide the necessary theoretical and technical knowledge of flour types, yeast, dough and bread varieties. The course introduces flour types 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 oven terminology, equipment use, formula conversions, ingredient functions and the correct use of flour are taught 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 different results produced by types of yeast, and have the technical knowledge required for various breads.

GMS 2102 – Kitchen Practices I

This course aims to give students knowledge of basic preparation, ingredient selection, cutting techniques and basic cooking techniques, and to provide a foundation for advanced techniques. The preparation process required in a professional kitchen, basic cutting techniques and basic cooking techniques make up the content of this course. Students who successfully complete this course know the importance of the preparation required in the kitchen and can apply basic cutting and cooking techniques.

GMS 2103 – Introduction to Pastry

This course aims to give students the basic skills for an entry-level job in the pastry shop or bakery of a hotel or restaurant. These skills include working safely and hygienically; working as part of a team; reading a recipe and following it completely; proper mixing; baking laminated doughs, 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 required for pastry.

GMS 2104 – Cost Control

This course aims 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 gain a command of preparing and applying standard recipes and calculating costs 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 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 and 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 individual 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 critically examine food additives and label reading.

4th SEMESTER

GMS 2201 – World Cuisines I

This course aims to present to students theoretical and technical knowledge of the culinary cultures of different regions and countries of the world. The course covers the distinctive features and recipes of cuisines from different parts of the world, particularly Europe, as well as the Americas, Asia and the Middle East. Knowledge of recipes from these regions is given theoretically and practically, and 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, recognize their culinary cultures and interpret the relationships between them.

GMS 2202 – Kitchen Practices II

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

GMS 2203 – Menu Management

This course aims to help students absorb the process of developing the elements of menu design and planning, one of the most important parts of setting up 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, menu 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. To introduce the system that matches products and services with current and emerging consumer needs, the course covers, 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, it examines marketing and sales strategies in the food and beverage industry, preparing a marketing plan, digital marketing methods and their applications in the industry, brand creation processes and consumer behavior. Students who successfully complete this course will have basic knowledge of marketing and sales processes, be able to conduct market research and competitor analysis, and be able to create and implement marketing strategies suited to the industry while 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 in which understanding consumers can enable marketers to meet the needs of buyers in the market more effectively and 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 present to students theoretical and technical knowledge of the culinary cultures of different regions and countries of the world. The course covers the distinctive features and recipes of cuisines from different parts of the world, particularly Europe, as well as the Americas, Asia and the Middle East. Knowledge of recipes from these regions is given theoretically and practically, and 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, recognize their culinary cultures and interpret the relationships between them.

GMS 3102 – Turkish Regional Cuisines I

This course aims to present 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 vegetables, starches, pastas, soups, egg and flour-based dishes, and hot and cold starters. Knife skills to be included: tourné, batonnet, allumette, rondelle, paysanne, julienne and chiffonade methods. Grilling, steaming, poaching and sautéing will be covered 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

This course aims to enable students to learn financial statements and the basic concepts of accounting, the logic of recording financial transactions and some basic valuation methods. Learning outcomes include understanding generally accepted accounting principles, the accounting system and record-keeping, recording basic transactions, and being able to prepare a balance sheet, trial balance and income statement.

6th SEMESTER

GMS 3201 – Current 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 the principles of menu planning, can use menu preparation techniques and can create menus for different concepts.

GMS 3202 – Turkish Regional Cuisines II

This course is a continuation of "Turkish Regional Cuisines I". It aims to present 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

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

GMS 3204 – Entrepreneurship and Innovation

This course aims to help students understand the emergence of entrepreneurs and the ways entrepreneurs succeed in business, small businesses and their role in the economy, and the forms of establishment and management of small businesses. The course covers the 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 raising capital, types of entrepreneurship and entrepreneurial culture. Students who successfully complete this course understand the emergence of entrepreneurs and the ways they succeed in business, understand small businesses and the importance of entrepreneurship in the economy, recognize the ways of becoming an entrepreneur in Türkiye, can develop their existing entrepreneurial traits, gain knowledge of the obstacles that aspiring entrepreneurs may face, and can plan their careers effectively by learning about the incentives available to aspiring entrepreneurs.

7th SEMESTER

GMS 4101 – Kitchen Practices IV

This course aims to teach students advanced culinary techniques according to professional kitchen principles. Four-course menu practices form the basic structure of the course. Topics covered throughout the course include 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. 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

This course aims to introduce the concepts of sustainability and sustainable development and to provide the knowledge and skills needed to evaluate sustainability in the food system with 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, assessing food system sustainability, and developing 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 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, advertising positions, selecting suitable staff and helping them adapt to the corporate culture, as well as employee motivation, performance evaluation, 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 an 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 how to apply advanced culinary techniques according to the workings of an à la carte service kitchen. The basic structure of the course consists of implementing previously prepared restaurant menus by dividing them among kitchen sections. Topics covered throughout the course include salad-making techniques, cooking techniques and various recipes for red and white meats, and seafood cooking techniques and recipe practices. 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 present to students the techniques used in pastry, the relationship between pastry and design, the expectations of the pastry industry and pastry as a career. Topics covered in the course include profit and cost relationships in pastry, syrups, creams, icings and ganaches, sugar paste, figure work, various dough products and new techniques in pastry. Students who successfully complete this course know the cost calculation methods required 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 to a jury. At the end of the course, students have a command of research methods, can access the information they need, analyze it statistically and interpret the results. They also gain a command of scientific writing and presentation techniques. After this project, students are prepared for the situations they will encounter at every stage of setting up 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

This course aims to give students a general understanding of "event management" and management techniques and strategies. Focusing on food festivals, fairs and various food events, it provides the information needed to plan, promote, implement and evaluate special events successfully. At the end of the course, students organize their own food events. The course explains 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, it helps students get to know different cultures and visions. The course provides the knowledge and skills needed to carry out all the processes of an event from start to finish, from the idea stage to tangible outcomes.

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/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 properties and ceremonies, and will be able to put their knowledge of brewing, tasting and sensory pairing into practice.

GMS 3303 – Oenology

This course aims to give students knowledge of wine and food pairing and the quality evaluation of wine. First, grape varieties, production techniques and characteristics such as climate and soil are explained, and the production of New and Old World wine regions is presented to students through tasting and theory. In addition to information on wine and food pairing and quality evaluation, wine tasting techniques and blind 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 needed to evaluate wines in sensory terms.

GMS 3305 – Food Communication on Social Media

The main aim of this course is to provide basic information on 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 skills. Students will evaluate the world of food and beverage from a different angle, such as social media and the press, explore opportunities in the print and/or electronic press and media, which play an important role in promoting and spreading the industry and businesses, and try to develop their entrepreneurial and creative sides. Students who successfully complete this course recognize and gain knowledge of social media platforms, acquire the skills needed to use them consciously and effectively, and can produce professional content by following global trends.

GMS 3307 – Health and Food

This course aims to explain to students the importance of the food industry in terms of health beyond traditional restaurants and hotels, and to contribute to their interdisciplinary development by giving them different perspectives and competencies. In this course, delicious menus suited to various illnesses will be prepared for hospitals, which may also create a new career opportunity for students. Students who successfully complete this course know the importance of the interaction between health and food, can create menus tailored 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/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 have an understanding of coffee production around the world, regional bean characteristics and coffee's commercial importance, will learn barista techniques and methods, and will be able to put their knowledge of brewing, tasting and sensory pairing into practice.

GMS 3310 – Sensory Analysis Methods

This course aims to give students 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 to develop or modify a food product and the fundamentals of different sensory evaluation tests, the theoretical and practical knowledge needed to modify an existing food product 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 become able to apply the principles of sensory analysis in their professional lives.

GMS 3402 – Chocolate and Confectionery

This course aims to teach the theoretical and practical knowledge needed to produce chocolate and confectionery. In addition to chocolate and confectionery-making techniques, the course covers their history and geography theoretically and practically. Students who successfully complete this course learn and develop chocolate and sugar recipes and bring new interpretations to them, get to know new ingredients, develop an understanding of quality across ingredients and reinforce their decoration techniques.

GMS 3403 – Gastronomy Tourism

This course aims to set out the concept of gastronomy and the foundations of gastronomy tourism, and to explain how it is practiced today in terms of management, implementation and marketing. The course addresses how local culinary culture can be used effectively in destination marketing and regional economic development through creating a value chain via gastronomy tourism. It focuses on 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

This course aims to develop an understanding of the role food plays in technology and gaming. The course examines the relationship between food and technology, how developments are reflected in the kitchen, and the relationship of people involved in technology and gaming with food. In addition, students taking the course gain proficiency in computer applications such as MS Office.

GMS 3407 – Food and Art

This course encourages students to reflect on the place of food and aromas in the fine arts. In doing so, they explore eating and nourishment, cooking and cooking techniques through their own artistic work. The course includes theoretical knowledge alongside hands-on exploration and encourages students to use interdisciplinary collaboration. Final works are exhibited after a selection is made.

GMS 3408 – Anatolian Civilizations and Food

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

GMS 3409 – Urban Agriculture for Chefs

This course aims to help future chefs who will contribute to production in the food and beverage industry understand the journey of all the ingredients 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 composting. The first half of the course is theoretical, and in the second half the theoretical knowledge learned is demonstrated in practice in the sustainable terrace garden at our training center.