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baskent.edu.tr

Program of Gastronomy and Culinary Arts

Studies and Graduation

Course Structure Diagram with Credits

University Compulsory Courses

Code Course Title T P C ECTS
BTU100 COMPUTER LITERACY 2 - 2 2
KRY100 CAREER PLANNING 1 - 1 2
ORY100 INTRODUCTION TO UNIVERSITY LIFE 1 - 1 1

First Term (Fall)

Code Course Title T P C ECTS
ATA101 ATATÜRK'S PRIN. AND THE HIST. OF THE TURKISH REP. I 2 - 2 2
GMS001 DEPARTMENTAL ELECTIVE I 1 2 2 3
GMS008 NON-DEPARTMENTAL ELECTIVE I 2 - 2 3
GMS101 GENERAL BUSINESS 3 - 3 5
GMS103 GENERAL ACCOUNTING 3 - 3 5
GMS105 GASTRONOMY AND FOOD HISTORY 3 - 3 5
İNGL101 ENGLISH I 4 - 4 5
TÜRK101 TURKISH I 2 - 2 2

Second Term (Spring)

Code Course Title Prerequisite T P C ECTS
ATA102 ATATÜRK'S PRIN. AND THE HIST. OF THE TURKISH REP. II 2 - 2 2
GMS002 DEPARTMENTAL ELECTIVE II 1 2 2 3
GMS009 NON-DEPARTMENTAL ELECTIVE II (**) 2 - 2 3
GMS102 INTRODUCTION TO PRODUCT IDENTIFICATION 3 - 3 5
GMS104 FOOD SERVICES MANAGEMENT 3 - 3 5
GMS106 FOOD SAFETY AND HYGIENE 3 - 3 5
İNGL102 ENGLISH II İNGL101 4 - 4 5
TÜRK102 TURKISH II 2 - 2 2

Third Term (Fall)

Code Course Title Prerequisite T P C ECTS
GMS003 DEPARTMENTAL ELECTIVE III 1 2 2 3
GMS010 NON-DEPARTMENTAL ELECTIVE III (***) 2 - 2 3
GMS201 CULINARY SKILLS I 2 4 4 8
GMS203 MENU MANAGEMENT AND PLANNING 2 - 2 3
GMS205 BASIC DESIGN AND AESTHETICS 2 2 3 5
GMS207 FUNDAMENTALS OF NUTRITION 2 - 2 3
İNGL201 ENGLISH III İNGL102 4 - 4 5

Fourth Term (Spring)

Code Course Title Prerequisite T P C ECTS
GMS004 DEPARTMENTAL ELECTIVE IV 1 2 2 3
GMS011 NON-DEPARTMENTAL ELECTIVE IV (***) 2 - 2 3
GMS202 CULINARY SKILLS II GMS201 2 4 4 8
GMS208 INTERNSHIP I - 40 - 4
GMS210 MANAGEMENT AND ORGANIZATION 3 - 3 3
GMS212 GENERAL TOURISM 3 - 3 4
İNGL202 ENGLISH IV İNGL201 4 - 4 5

Fifth Term (Fall)

Code Course Title Prerequisite T P C ECTS
GMS005 DEPARTMENTAL ELECTIVE V 1 2 2 3
GMS012 NON-DEPARTMENTAL ELECTIVE V (***) 2 - 2 3
GMS015 FOREIGN LANGUAGE ELECTIVE I 3 - 3 5
GMS301 TURKISH CULINARY CULTURE I 1 3 3 5
GMS303 WORLD CUISINES I 1 3 3 5
GMS305 PASTRY PRACTICES 1 2 2 4
İNGL301 ENGLISH V İNGL202 4 - 4 5

Sixth Term (Spring)

Code Course Title Prerequisite T P C ECTS
GMS006 DEPARTMENTAL ELECTIVE VI 1 2 2 3
GMS013 NON-DEPARTMENTAL ELECTIVE VI (***) 2 - 2 3
GMS016 FOREIGN LANGUAGE ELECTIVE II 3 - 3 5
GMS300 INTERNSHIP II - 40 - 1
GMS302 TURKISH CULINARY CULTURE II 1 3 3 5
GMS304 WORLD CUISENES II 1 3 3 5
GMS306 BAKERY PRACTICES 1 2 2 3
GMS308 PROFESSIONAL ENGLISH I İNGL301 3 - 3 5

Seventh Term (Fall)

Code Course Title Prerequisite T P C ECTS
GMS007 DEPARTMENTAL ELECTIVE VII 1 2 2 3
GMS014 NON-DEPARTMENTAL ELECTIVE VII (***) 2 - 2 3
GMS017 FOREIGN LANGUAGE ELECTIVE III 3 - 3 5
GMS403 FOOD AND BEVERAGE PRODUCT AND SERVICE 2 4 4 6
GMS405 COST CONTROLLING IN FOOD AND BEVERAGE SERVICES 3 - 3 5
GMS409 GRADUATION PROJECT 1 2 2 3
GMS490 PROFESIONAL ENGLISH II GMS308 3 - 3 5

Eighth Term (Spring)

Code Course Title T P C ECTS
GMS400 IMMERSIVE INTERNSHIP (****) - 40 20 30

Compulsory Elective Foreign Language

Code Course Title Prerequisite T P C ECTS
GMS135 GERMAN I 3 - 3 5
GMS136 GERMAN II GMS135 3 - 3 5
GMS147 GERMAN III GMS136 3 - 3 5
GMS235 ITALIAN I 3 - 3 5
GMS236 ITALIAN II GMS235 3 - 3 5
GMS247 ITALIAN III GMS236 3 - 3 5
GMS335 CHINESE I 3 - 3 5
GMS336 CHINESE II GMS335 3 - 3 5
GMS347 CHINESE III GMS336 3 - 3 5
GMS435 FRENCH I 3 - 3 5
GMS436 FRENCH II GMS435 3 - 3 5
GMS445 SPANISH I 3 - 3 5
GMS446 SPANISH II GMS445 3 - 3 5
GMS447 FRENCH III GMS436 3 - 3 5
GMS449 SPANISH III GMS446 3 - 3 5

Non-Departmental Elective Courses

Code Course Title T P C ECTS
GMS171 ENVIRONMENTAL PROTECTION 2 - 2 3
GMS172 RESEARCH METHODS AND TECHNIQUES 2 - 2 3
GMS173 COMMUNICATION 2 - 2 3
GMS174 BUSINESS MATHEMATICS 2 - 2 3
GMS175 GENERAL ECONOMY 2 - 2 3
GMS176 PUBLIC RELATIONS 2 - 2 3
GMS177 FUNDAMENTAL LAW 2 - 2 3
GMS178 TOTAL QUALITY MANAGEMENT 2 - 2 3
GMS179 SERVICE MARKETING 2 - 2 3
GMS180 FINANCIAL MANAGEMENT IN FOOD AND BEVERAGE BUSINESSES 2 - 2 3
GMS181 INFORMATION AND COMMUNICATION TECHNOLOGIES 2 - 2 3
GMS182 COST ACCOUNTING IN FOOD AND BEVERAGE BUSINESSES 2 - 2 3
GMS271 BUSINESS AND SOCIAL SECURITY LAW 2 - 2 3
GMS272 ORGANIZATIONAL BEHAVIOR 2 - 2 3
GMS273 CONGRESS AND EXHIBITION ORGANIZATION 2 - 2 3
GMS274 TAX LAW 2 - 2 3
GMS275 SIGN LANGUAGE 2 - 2 3
GMS276 PROTOCOL AND SOCIAL ETIQUETTE 2 - 2 3
GMS277 INTERNATIONAL BUSINESS 2 - 2 3
GMS278 PROJECT MANAGEMENT 2 - 2 3
GMS279 NEGOTIATION TECHNIQUES AND CONFLICT MANAGEMENT 2 - 2 3
GMS280 HISTORY OF CIVILIZATION 2 - 2 3
GMS281 RECREATION AND ANIMATION IN TOURISM 2 - 2 3
GMS282 PRODUCTION MANAGEMENT IN FOOD AND BEVERAGE BUSINESSES 2 - 2 3
GMS371 GENERAL PSYCHOLOGY 2 - 2 3
GMS372 CONTEMPORARY MANAGEMENT TECHNIQUES 2 - 2 3
GMS373 E-COMMERCE 2 - 2 3
GMS374 SOCIOLOGY OF FOOD 2 - 2 3
GMS375 PROFESSIONAL ETHICS 2 - 2 3
GMS376 HUMAN RESORCE MANAGEMENT 2 - 2 3
GMS377 STRATEGIC MANAGEMENT 2 - 2 3
GMS378 CURRENT ISSUES IN AND APPOACHES TO TOURISM 2 - 2 3
GMS379 CUSTOMER RELATIONS MANAGEMENT 2 - 2 3
GMS380 FOOD CULTURE AND MUSIC 2 - 2 3
GMS381 FOOD AND BEVERAGE AUTOMATION SYSTEMS 2 - 2 3
GMS471 ARTISTIC APPROPRIATION AND INTELLECTUAL PROPERTY LAW 2 - 2 3
GMS473 MERCANTILE LAW 2 - 2 3
GMS475 ENTREPRENEURSHIP 2 - 2 3
GMS477 STATISTICS 2 - 2 3
GMS479 PUBLIC SPEAKING AND ELOQUENCE 2 - 2 3

Professional Elective Courses

Code Course Title Prerequisite T P C ECTS
GMS151 INTRODUCTION TO KITCHEN EQUIPMENTS 1 2 2 3
GMS152 MEDIA AND GASTRONOMY 1 2 2 3
GMS153 SOUP AND SAUCE DEVELOPMENT 1 2 2 3
GMS154 SEMINARS IN GASTRONOMY 1 2 2 3
GMS155 FOOD SCIENCE AND TECHNOLOGY 1 2 2 3
GMS156 ANTIQUE FOOD CULTURES 1 2 2 3
GMS157 GASTRONOMY TOURISM 1 2 2 3
GMS158 PRODUCT KNOWLEDGE AND PURCHASING 1 2 2 3
GMS159 INTRODUCTION TO CULINARY SKILLS I 1 2 2 3
GMS160 INTRODUCTION TO CULINARY SKILLS II 1 2 2 3
GMS161 INTRODUCTION TO THE SCIENCE OF GASTRONOMY 1 2 2 3
GMS251 BEVERAGE TECHNOLOGY AND BAR MANAGEMENT 1 2 2 3
GMS252 FOOD STORAGE TECHNIQUES 1 2 2 3
GMS253 TEA, COFFEE AND CULTURE 1 2 2 3
GMS254 BANQUET ANR CATERING ORGANIZATION 1 2 2 3
GMS255 VEGETARIAN CUISINE 1 2 2 3
GMS256 MEDICINAL AND AROMATIC HERBS 1 2 2 3
GMS257 OCCUPATIONAL HEALTH AND SAFETY IN PROFESSIONAL KITCHENS 1 2 2 3
GMS258 TOURISM LEGISLATION 1 2 2 3
GMS259 CULINARY SKILL DEVELOPMENT I 1 2 2 3
GMS260 CULINARY SKILL DEVELOPMENT II 1 2 2 3
GMS261 ADVANCED MEAT PRODUCTION 1 2 2 3
GMS262 BASIC DOUGH PREPRATION TECHNIQUES 1 2 2 3
GMS263 GASTRONOMY AND TECHNOLOGY 1 2 2 3
GMS264 FERMENTATION TECHNOLOGIES IN GASTRONOMY 1 2 2 3
GMS266 GASTRONOMIC ROUTES AND CULINARY GUIDING 1 2 2 3
GMS283 FOOD LAW AND LEGISLATION 2 - 2 3
GMS350 MIXOLOGY TECHNIQUES AND APPLICATION 1 2 2 3
GMS351 ADVANCED SEAFOOD PRODUCTION 1 2 2 3
GMS352 CHOCOLATE PRODUCTION TECHNIQUES AND PRACTICE 1 2 2 3
GMS353 OENOLOGY: THE SCIENCE OF WINE PRODUCTION 1 2 2 3
GMS354 CATERING SERVICES 1 2 2 3
GMS355 INDUSTRIAL CULINARY AND RESTAURANT DESIGN 1 2 2 3
GMS356 SENSORY ANALYSES OF APPLIED FOOD FORMULATIONS 1 2 2 3
GMS357 FOOD GARNISHING AND DECORATION TECHNIQUES 1 2 2 3
GMS358 FOOD AND BEVERAGE MANAGEMENT 1 2 2 3
GMS359 EXPERIMENTAL COOKING METHODS 1 2 2 3
GMS360 FONDANT MODELING TECHNIQUES AND PRACTICE 1 2 2 3
GMS361 ICE CREAM AND MILK-BASED DESSERTS PRACTICE 1 2 2 3
GMS362 ANATOLIAN CULINARY CULTURE AND PRACTICES 1 2 2 3
GMS363 REGIONAL TURKISH BAKING AND PASTRY 1 2 2 3
GMS364 GARDE MANGER 1 2 2 3
GMS365 CULINARY CULTURES OF KOREA 1 2 2 3
GMS366 ADVANCED CAKE PRODUCTION 1 2 2 3
GMS367 CULINARY CULTURES OF SPAIN 1 2 2 3
GMS368 CULINARY CULTURES OF ITALY 1 2 2 3
GMS369 CULINARY CULTURE OF FRANCE 1 2 2 3
GMS370 PROFESSIONAL CAKE MODELING APPLICATIONS GMS360 1 2 2 3
GMS383 AFRICAN CULINARY CULTURE 1 1 2 3
GMS451 FOOD STYLING AND PHOTOGRAPHY 1 2 2 3
GMS453 TURKISH DESSERT PRACTICES 1 2 2 3
GMS455 CURRENT TRENDS IN GASTRONOMY 1 2 2 3
GMS457 OTTOMAN CULINARY PRACTICES 1 2 2 3
GMS459 FOOD PREPARATION AND DIETARY RESTRICTIONS 1 2 2 3
GMS461 CULINARY CULTURES OF THE MEDITERRANEAN 1 2 2 3
GMS463 CULINARY CULTURES PRACTICES OF ASIA 1 2 2 3
GMS465 MOLECULAR GASTRONOMY 1 2 2 3
GMS467 ARTISINAL BREADS 1 2 2 3
GMS469 SUSTAINABLE GASTRONOMY 1 2 2 3
GMS481 NUTRITION AND GASTRONOMY IN DISASTER AND EMERGENCY SITUATIONS 1 2 2 3
  • T Theoretical hours
  • P Practice hours
  • C Credit
  • ECTS European Credit Transfer System