Studies and Graduation
Course Structure Diagram with Credits
University Compulsory Courses
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| BTU100 | COMPUTER LITERACY | 2 | - | 2 | 2 |
| GSBHSH | FINE ARTS ELECTIVE/FIRST AID | - | 2 | 1 | 1 |
| KRY100 | CAREER PLANNING | 1 | - | 1 | 2 |
| ORY100 | INTRODUCTION TO UNIVERSITY LIFE | 1 | - | 1 | 1 |
First Term (Fall)
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| APR101 | KITCHEN SERVICES MANAGEMENT | 3 | - | 3 | 4 |
| APR103 | FOOD PRESERVATION TECHNIQUES | 3 | - | 3 | 4 |
| APR105 | BASIC KITCHEN PRACTICES I | 2 | 2 | 3 | 4 |
| APR107 | HISTORY OF GASTRONOMY | 3 | - | 3 | 3 |
| ATA101 | ATATÜRK'S PRIN. AND THE HIST. OF THE TURKISH REP. I | 2 | - | 2 | 2 |
| XXXXXX | ELECTIVE I | 3 | - | 3 | 4 |
| XXXXXX | ELECTIVE II | 3 | - | 3 | 4 |
| ING121 | ENGLISH I | 3 | - | 3 | 3 |
| TÜRK101 | TURKISH I | 2 | - | 2 | 2 |
Second Term (Spring)
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| APR102 | COLD KITCHEN | 2 | 2 | 3 | 3 |
| APR104 | TURKISH CULINARY CULTURE AND PRACTICES | 2 | 2 | 3 | 4 |
| APR106 | BASIC KITCHEN PRACTICES II | 2 | 2 | 3 | 4 |
| ATA102 | ATATÜRK'S PRIN. AND THE HIST. OF THE TURKISH REP. II | 2 | - | 2 | 2 |
| XXXXXX | ELECTIVE III | 3 | - | 3 | 4 |
| XXXXXX | ELECTIVE IV | 3 | - | 3 | 4 |
| XXXXXX | ELECTIVE V | 3 | - | 3 | 4 |
| ING122 | ENGLISH II | 3 | - | 3 | 3 |
| TÜRK102 | TURKISH II | 2 | - | 2 | 2 |
Third Term (Fall)
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| APR201 | BASIC PASTRY PRACTICES | 2 | 2 | 3 | 4 |
| APR203 | WORLD CUISINE PRACTICES | 2 | 2 | 3 | 4 |
| APR205 | NEW CULINARY TRENDS | 3 | - | 3 | 3 |
| APR207 | BASIC PRINCIPLES OF NUTRITION | 3 | - | 3 | 3 |
| APR209 | FOOD SAFETY AND HYGIENE | 3 | - | 3 | 4 |
| XXXXXX | ELECTIVE VI | 3 | - | 3 | 4 |
| XXXXXX | ELECTIVE VII | 3 | - | 3 | 4 |
| XXXXXX | ELECTIVE VIII | 3 | - | 3 | 4 |
Fourth Term (Spring)
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| APR202 | VOCATIONAL TRAINING IN BUSINESS | - | 40 | 20 | 30 |
Elective Courses
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| SBMO101 | RESEARCH METHODS AND TECHNIQUES | 3 | - | 3 | 4 |
| SBMO102 | DIGITAL TRANSFORMATION AND OFFICE TECHNOLOGIES | 3 | - | 3 | 4 |
| SBMO103 | EFFECTIVE AND ELOQUENT SPEAKING | 3 | - | 3 | 4 |
| SBMO104 | HISTORY OF GASTRONOMY | 3 | - | 3 | 4 |
| SBMO105 | GENERAL ECONOMICS | 3 | - | 3 | 4 |
| SBMO106 | GENERAL BUSINESS | 3 | - | 3 | 4 |
| SBMO107 | GENERAL ACCOUNTING | 3 | - | 3 | 4 |
| SBMO108 | ENTREPRENEURSHIP AND LEADERSHIP | 3 | - | 3 | 4 |
| SBMO109 | VISUAL COMMUNICATION | 3 | - | 3 | 4 |
| SBMO110 | PUBLIC RELATIONS | 3 | - | 3 | 4 |
| SBMO111 | COMMUNICATION | 3 | - | 3 | 4 |
| SBMO112 | HUMAN RESOURCES MANAGEMENT | 3 | - | 3 | 4 |
| SBMO113 | OCCUPATIONAL HEALTH AND SAFETY | 3 | - | 3 | 4 |
| SBMO114 | LABOR AND SOCIAL SECURITY LAW | 3 | - | 3 | 4 |
| SBMO115 | COFFEE AND TEA CULTURE | 3 | - | 3 | 4 |
| SBMO116 | CONGRESS AND EVENT MANAGEMENT | 3 | - | 3 | 4 |
| SBMO117 | MEDIA AND GASTRONOMY | 3 | - | 3 | 4 |
| SBMO118 | PROFESSIONAL DEVELOPMENT AND CAREER SKILLS | 3 | - | 3 | 4 |
| SBMO119 | WOMEN AND SOCIAL CHANGE IN MODERN TÜRKIYE | 3 | - | 3 | 4 |
| SBMO120 | CUSTOMER RELATIONSHIP MANAGEMENT | 3 | - | 3 | 4 |
| SBMO121 | ORGANIZATIONAL BEHAVIOR | 3 | - | 3 | 4 |
| SBMO122 | MARKETING MANAGEMENT | 3 | - | 3 | 4 |
| SBMO123 | PROTOCOL AND RULES OF SOCIAL CONDUCT | 3 | - | 3 | 4 |
| SBMO124 | PSYCHOLOGY | 3 | - | 3 | 4 |
| SBMO125 | HISTORY OF ART | 3 | - | 3 | 4 |
| SBMO126 | SOCIAL MEDIA MANAGEMENT | 3 | - | 3 | 4 |
| SBMO127 | SOCIAL RESPONSIBILITY | 3 | - | 3 | 4 |
| SBMO128 | SOCIOLOGY | 3 | - | 3 | 4 |
| SBMO129 | PRESENTATION TECHNIQUES | 3 | - | 3 | 4 |
| SBMO130 | SUSTAINABLE ENVIRONMENT | 3 | - | 3 | 4 |
| SBMO131 | COMMERCIAL LAW | 3 | - | 3 | 4 |
| SBMO132 | TOURISM AND ENVIRONMENT | 3 | - | 3 | 4 |
| SBMO133 | CONTEMPORARY HISTORY OF TÜRKIYE | 3 | - | 3 | 4 |
| SBMO134 | GENERATIVE ARTIFICIAL INTELLIGENCE APPLICATIONS | 3 | - | 3 | 4 |
| SBMO135 | DATABASE MANAGEMENT | 3 | - | 3 | 4 |
| SBMO136 | MANAGEMENT AND ORGANIZATION | 3 | - | 3 | 4 |
Common Elective Courses
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| GSB101 | PHOTOGRAPHY | - | 2 | 1 | 1 |
| GSB102 | PHOTOGRAPHY | - | 2 | 1 | 1 |
| GSB103 | SCULPTURE | - | 2 | 1 | 1 |
| GSB104 | SCULPTURE | - | 2 | 1 | 1 |
| GSB105 | CLASSICAL MUSIC APPRECIATION | - | 2 | 1 | 1 |
| GSB107 | VISUAL CULTURE AND HISTORY OF ART | - | 2 | 1 | 1 |
| GSB109 | ANATOLIAN ARCHAEOLOGY | - | 2 | 1 | 1 |
| GSB111 | FILM CULTURE AND HISTORY | - | 2 | 1 | 1 |
| GSB113 | PAINTING | - | 2 | 1 | 1 |
| GSB115 | DANCE IMPROVISATION AND CONTACT IMPROVISATION | - | 2 | 1 | 1 |
| GSB117 | INTERPRETING CONTEMPORARY DANCE | - | 2 | 1 | 1 |
| GSB119 | HUMAN AND ENVIRONMENT INTERACTION | - | 2 | 1 | 1 |
| GSB121 | DESIGN, CULTURE AND CONSUMPTION | - | 2 | 1 | 1 |
| GSB123 | INTRODUCTION TO CONTEMPORARY DANCE | - | 2 | 1 | 1 |
| GSB125 | JEWELLERY DESIGN | - | 2 | 1 | 1 |
| GSB127 | CERAMIC | - | 2 | 1 | 1 |
| GSB129 | CITIES AND HISTORICAL ENVIRONMENTS | - | 2 | 1 | 1 |
| GSB131 | 21ST CENTURY WORLD AND TRENDS IN ART | - | 2 | 1 | 1 |
| GSB133 | MUSIC GENRES THROUGHOUT AGES | - | 2 | 1 | 1 |
| GSB135 | UNIVERSAL LAW PRINCIPLES IN WORKS OF ART AND LITERATURE | - | 2 | 1 | 1 |
| GSB137 | EFFECTIVE AND FLUENT SPEAKING | - | 2 | 1 | 1 |
| GSB139 | CURREND BASIC ECONOMICS | - | 2 | 1 | 1 |
| GSB141 | HISTORY OF MATHEMATICS | - | 2 | 1 | 1 |
| HSH100 | BASIC FIRST AID | 1 | 1 | 1 | 1 |
| KAM100 | CURRENT PERIOD HISTORY OF TURKISH CYPRIOTS | - | 2 | 1 | 1 |
| TBS103 | SUSTAINABLE DEVELOPMENT GOALS | 1 | - | 1 | 1 |
| TBS105 | ECO-TRANSITION AND CLIMATE ACTION | 1 | - | 1 | 1 |
| TBS106 | FINANCIAL LITERACY | 1 | - | 1 | 1 |
| MED099 | SOCIAL GENDER AND VIOLENCE AGAINST WOMEN | 1 | 2 | 1 | 1 |
| YAKE100 | CREATIVE INDUSTRY | 2 | - | 1 | 1 |
Program Elective Course
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| APR150 | ANCIENT FOOD CULTURE | 3 | - | 3 | 4 |
| APR151 | MEDITERRANEAN CUISINE APPLICATIONS | 1 | 2 | 2 | 4 |
| APR152 | FOOD TECHNOLOGY | 3 | - | 3 | 4 |
| APR153 | CHOCOLATE MAKING TECHNIQUES | 1 | 2 | 2 | 4 |
| APR154 | EXPERIMENTAL COOKING METHODS | 1 | 2 | 2 | 4 |
| APR155 | SEAFOOD CUISINE | 1 | 2 | 2 | 4 |
| APR156 | DIET CUISINE | 1 | 2 | 2 | 4 |
| APR157 | MEAT PRODUCTS PROCESSING TECHNOLOGY | 1 | 2 | 2 | 4 |
| APR158 | FRENCH CUISINE APPLICATIONS | 1 | 2 | 2 | 4 |
| APR159 | GASTRONOMIC TOURISM | 3 | - | 3 | 4 |
| APR160 | FOOD LAW AND REGULATIONS | 3 | - | 3 | 4 |
| APR161 | SPANISH CUISINE APPLICATIONS | 1 | 2 | 2 | 4 |
| APR162 | ITALIAN CUISINE APPLICATIONS | 1 | 2 | 2 | 4 |
| APR163 | MEDIA AND GASTRONOMY | 3 | - | 3 | 4 |
| APR164 | PROFESSINAL ETHICS | 3 | - | 3 | 4 |
| APR165 | NUTRITION IN SPECIAL CONDITIONS | 3 | - | 3 | 4 |
| APR166 | PROFESSIONAL BARTENDING AND MIXOLOGY | 1 | 2 | 2 | 4 |
| APR167 | SELJUK AND OTTOMAN CUISINE | 1 | 2 | 2 | 4 |
| APR168 | SEMINAR | 3 | - | 3 | 4 |
| APR169 | SUSTAINABLE GASTRONOMY PRACTICES | 3 | - | 3 | 4 |
| APR170 | MILK-BASED DESSERTS AND ICE CREAM APPLICATIONS | 1 | 2 | 2 | 4 |
| APR171 | PLATING AND PRESENTATION PRINCIPLES | 1 | 2 | 2 | 4 |
| APR172 | TOURISM TERMINOLOGY | 3 | - | 3 | 4 |
| APR173 | DESIGN AND AESTHETICS | 3 | - | 3 | 4 |
| APR174 | MEDICINAL AND AROMATIC PLANTS | 3 | - | 3 | 4 |
| APR175 | EAST ASIAN CULINARY CULTURE AND PRACTICES | 1 | 2 | 2 | 4 |
| APR176 | PRODUCT DETERMINATION AND PURCHASING | 3 | - | 3 | 4 |
| APR177 | VEGETARIAN CUISINE | 1 | 2 | 2 | 4 |
| APR178 | CREATIVE CULINARY APPLICATIONS | 1 | 2 | 2 | 4 |
| APR179 | SOCIOLOGY OF FOOD | 3 | - | 3 | 4 |
| APR180 | FOOD STYLING AND PHOTOGRAPHY | 1 | 2 | 2 | 4 |
| APR181 | THE RELATIONSHIP BETWEEN FOOD AND MUSIC | 3 | - | 3 | 4 |
| APR182 | FOOD AND BEVERAGE MANAGEMENT | 3 | - | 3 | 4 |
| APR183 | CRISIS MANAGEMENT IN FOOD AND BEVERAGE BUSINESSES | 3 | - | 3 | 4 |
| APR184 | FOOD AND BEVERAGE COST CONTROL AND REVENUE MANAGEMENT | 3 | - | 3 | 4 |
| APR185 | FOOD AND BEVERAGE AUTOMATION SYSTEMS | 3 | - | 3 | 4 |
| APR186 | BANQUET KITCHEN AND ORGANIZATION | 1 | 2 | 2 | 4 |
Non-scheduled Elective Course
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| GNLÇ310 | VOLUNTARY STUDIES | 1 | 2 | 2 | 4 |
- T Theoretical hours
- P Practice hours
- C Credit
- ECTS European Credit Transfer System