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 |
|---|---|---|---|---|---|
| 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 |
| PEP101 | CULINARY SERVICES MANAGEMENT I | 3 | - | 3 | 4 |
| PEP103 | BASIC DOUGH MAKING TECHNIQUES I | 2 | 2 | 3 | 4 |
| PEP105 | BASIC PASTRY MAKING TECHNIQUES | 2 | 2 | 3 | 4 |
| PEP107 | HISTORY OF PASTRY AND BAKERY | 3 | - | 3 | 3 |
| TÜRK101 | TURKISH I | 2 | - | 2 | 2 |
Second Term (Spring)
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| 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 |
| PEP102 | CULINARY SERVICES MANAGEMENT II | 3 | - | 3 | 4 |
| PEP104 | BASIC DOUGH MAKING TECHNIQUES II | 2 | 2 | 3 | 4 |
| PEP106 | ARTISAN BREADS | 2 | 2 | 3 | 3 |
| TÜRK102 | TURKISH II | 2 | - | 2 | 2 |
Third Term (Fall)
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| XXXXXX | ELECTIVE VI | 3 | - | 3 | 4 |
| XXXXXX | ELECTIVE VII | 3 | - | 3 | 4 |
| XXXXXX | ELECTIVE VIII | 3 | - | 3 | 4 |
| PEP201 | MILKY DESSERTS | 2 | 2 | 3 | 3 |
| PEP203 | FRENCH AND ITALIAN BREADS | 2 | 2 | 3 | 4 |
| PEP205 | CLASSIC AND MODERN PASTRY | 2 | 2 | 3 | 4 |
| PEP207 | CHOCOLATE PRODUCTION TECHNIQUES | 2 | 2 | 3 | 4 |
| PEP209 | FOOD SAFETY AND HYGIENE | 3 | - | 3 | 3 |
Fourth Term (Spring)
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| PEP202 | 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 |
| YZ101 | ARTIFICIAL INTELLIGENCE APPLICATION IN SOCIAL SCIENCES | 1 | - | 1 | 1 |
Program Elective Course
| Code | Course Title | T | P | C | ECTS |
|---|---|---|---|---|---|
| PEP150 | ANCIENT FOOD CULTURE | 3 | - | 3 | 4 |
| PEP151 | SPICES AND AROMATIC HERBS | 3 | - | 3 | 4 |
| PEP152 | FOOD TECHNOLOGY | 3 | - | 3 | 4 |
| PEP153 | FRENCH PATISSERIE | 1 | 2 | 2 | 4 |
| PEP154 | GASTRONOMIC TOURISM | 3 | - | 3 | 4 |
| PEP155 | TRADITIONAL ANATOLIAN BREADS | 1 | 2 | 2 | 4 |
| PEP156 | FOOD LAW AND LEGISLATION | 3 | - | 3 | 4 |
| PEP157 | ADVANCED PASTRY APPLICATIONS | 1 | 2 | 2 | 4 |
| PEP158 | CAKE PRODUCTION AND BISCUITS | 1 | 2 | 2 | 4 |
| PEP159 | MODERN PASTRY TRENDS | 3 | - | 3 | 4 |
| PEP160 | KITCHEN EQUIPMENT AND CULINARY FUNDAMENTALS | 3 | - | 3 | 4 |
| PEP161 | NUTRITION FOR SPECIAL CONDITIONS | 3 | - | 3 | 4 |
| PEP162 | PASTRY STYLING AND PHOTOGRAPHY | 1 | 2 | 2 | 4 |
| PEP163 | COOKING TECHNIQUES | 1 | 2 | 2 | 4 |
| PEP164 | PROFESSIONAL BARTENDING AND MIXOLOGY | 1 | 2 | 2 | 4 |
| PEP165 | SEMINAR | 3 | - | 3 | 4 |
| PEP166 | SUSTAINABLE GASTRONOMY PRACTICES | 3 | - | 3 | 4 |
| PEP167 | SUGAR PASTE MODELING TECHNIQUES AND APPLICATIONS | 1 | 2 | 2 | 4 |
| PEP168 | SUGAR ART AND ISOMALT APPLICATIONS | 1 | 2 | 2 | 4 |
| PEP169 | SYRUP-BASED DESSERTS | 1 | 2 | 2 | 4 |
| PEP170 | DESIGN AND AESTHETICS | 3 | - | 3 | 4 |
| PEP171 | BASIC CULINARY APPLICATIONS | 1 | 2 | 2 | 4 |
| PEP172 | BASIC CREAMS, SAUCES, AND SYRUPS | 1 | 2 | 2 | 4 |
| PEP173 | TOURISM TERMINOLOGY | 3 | - | 3 | 4 |
| PEP174 | RISK AND CRISIS MANAGEMENT IN FOOD ENTERPRISES | 3 | - | 3 | 4 |
| PEP175 | INTERNATIONAL BREAD DECORATION ART | 1 | 2 | 2 | 4 |
| PEP176 | INTERNATIONAL BAKERY APPLICATIONS | 1 | 2 | 2 | 4 |
| PEP177 | INTERNATIONAL PASTRY APPLICATIONS | 1 | 2 | 2 | 4 |
| PEP178 | FAR EASTERN AND ASIAN BREADS | 1 | 2 | 2 | 4 |
| PEP179 | PRODUCT SPECIFICATION AND PURCHASING | 3 | - | 3 | 4 |
| PEP180 | VEGAN AND VEGETARIAN PASTRY APPLICATIONS | 1 | 2 | 2 | 4 |
| PEP181 | SOCIOLOGY OF FOOD | 3 | - | 3 | 4 |
| PEP182 | NEW CULINARY TRENDS | 3 | - | 3 | 4 |
| PEP183 | FOOD AND BEVERAGE MANAGEMENT | 3 | - | 3 | 4 |
| PEP184 | FOOD AND BEVERAGE COST CONTROL AND REVENUE MANAGEMENT | 3 | - | 3 | 4 |
| PEP185 | FOOD AND BEVERAGE AUTOMATION SYSTEMS | 3 | - | 3 | 4 |
| PEP186 | REGIONAL DESSERT APPLICATIONS | 1 | 2 | 2 | 4 |
| PEP187 | BANQUET CUISINE AND ORGANIZATION | 3 | - | 3 | 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