Course Contents

 

ACADEMIC COURSE CONTENT

TC Toros University Faculty of Fine Arts

Department of Gastronomy and Culinary Arts Course Contents

 

FIRST YEAR/First Semester

TRK 101 TURKISH LANGUAGE I (2+0+0 Credits: 2 ECTS:2)

World Language Groups, The Place of Turkish Among World Languages, Spreading Areas of Turkish Punctuation Marks, Spelling Rules Petition Phonetic features of Turkish Phonetics in Turkish Features of written and oral expression; paragraph creation and paragraph types (introductory, body, conclusion paragraphs); Ways of developing thinking (explanation, discussion, narration, description; definition, exemplification, witnessing, comparison, etc. applications); Text structure (structural features of the text, introduction- development and conclusion sections); textuality features (cohesiveness, coherence; purposefulness, acceptability, contingency , informational , intertextuality ); Writing text (drafting, writing, editing and sharing); Writing text (writing informative-explanatory text; writing descriptive text) Writing text (writing argumentative/persuasive and narrative text)

INK 101 PRINCIPLES OF ATATÜRK AND HISTORY OF REVOLUTIONS I (2+0+0 Credits:2 ECTS:2)

The Dissolution of the Ottoman Empire (XIX Century ) . Tanzimat and Reform Edict, I. and II. Constitutional Monarchy, Tripoli and Balkan Wars, World War I, Mondros Armistice Agreement, Wilson Principles, Paris Conference, M. Kemal's departure to Samsun and the Situation in Anatolia, Amasya Circular, National Congresses, Opening of the Parliamentary Assembly , TBMM Establishment and Internal Revolts, Organization-ı Esasi Law, Establishment of the Regular Army, İnönü I, Kütahya - Eskişehir, Sakarya Pitched Battle and Great Offensive, Treaties during the War of Independence, Lausanne Peace Treaty, Abolition of the Sultanate, Revolutions in the political field, political parties and attempts to transition to multi-party political life, revolutions in the field of law, regulation of social life, innovations in the economic field, Turkish foreign policy in the period of 1923-1938, Turkish foreign policy after Atatürk, Principles of the Turkish Revolution: (Republicanism, Populism, Secularism, Revolutionism, Statism, Nationalism). Integrative Principles.

GMS 101 INTRODUCTION TO THE SCIENCE OF GASTRONOMY (4+0+0 Credits:4 ECTS:4)

In the Introduction to Gastronomy Science course, it is aimed to comprehend the historical development of the eating and drinking habits of societies and the factors that are effective in the formation of culinary cultures. Information on basic topics related to the concept of gastronomy and its history is also shared with students throughout the course. It is aimed that students who successfully complete this course will have basic knowledge about the history of gastronomy by having knowledge about professionalism in the profession. In addition, students are informed about the relations between gastronomy and other sciences and new trends in gastronomy. The course starts with a general introduction to gastronomy and an overview of gastronomy-related concepts; introduction to the history of gastronomy reveals the historical process of gastronomy from past to present.

GMS 103 INFORMATION TECHNOLOGIES (2+2+0 Credits:3 ECTS:3)

Information technologies; computer systems; basic concepts of software and hardware; basics of operating systems, current operating systems; file management; utilities (third party software); word processing programs; calculation/table/graph programs; presentation programs; desktop publishing; database management systems; Web designing; internet use in education; communication and collaboration technologies; safe internet use.

GMS 105 FINANCIAL MATHEMATICS (2+0+0 Credits:2 ECTS:2)

Financial markets, definition and importance of interest, annual nominal interest rate and effective interest rate, simple interest, compound interest calculations, compound interest applications, annuity calculations, financial instruments, debt amortization, evaluation of bonds, evaluation of stocks, problems and solutions

GMS 107 ORGANIC AGRICULTURE (2+2+0 Credits:3 ECTS:4)

Within the scope of this course, information will be given about the purpose and principles of organic farming practices, their place in the world and in our country, good agricultural practices, sustainable farming, pest control methods, fertilization, production methods of organic products, processing and packaging and organic farming certification.

GMS 109 BASIC KITCHEN KNOWLEDGE (3+0+0 Credits:3 ECTS:3)

the criteria for kitchen layout , kitchen parts, definition of kitchen equipment, kitchen tools and equipment, kitchen staff and hierarchy, personnel clothes, food safety in the kitchen, simple preparation and cooking techniques, food storage and storage, etc. intended to teach the subjects.

GMS 111 OCCUPATIONAL HEALTH AND SAFETY (2+0+0 Credits:2 ECTS:2)

It includes the scope, historical development, components, occupational health team, manpower, occupational health ethics, sensitive groups, and country-specific and international priorities of occupational health and safety.

DIL 101 ENGLISH I (2+0+0 Credits:2 ECTS:2)

The English education given within the scope of the Foreign Language I course is at the beginner level ( beginner) . level ) and intermediate ( elementary level ) is carried out by putting the targeted grammar topics into practice with a sufficient number of exercises. Dialogues are used to reinforce the grammar topics covered and to put these structures into practice in daily language. With reading passages and vocabulary exercises, topics are covered in a broader framework and students' reading, writing skills and vocabulary are developed. Online and interactive activities and dialogues enable students to adapt what they learn to daily life.

KRY 101 CAREER PLANNING (1+0+0 Credits:1 ECTS:2)

Cover for self-introducing CVs articles, introduction letters, job interview methods and types, interview preparation and interview stages, situations that may be encountered in interviews , Question types, body language-body signs.

GMS 113 FOOD PHOTOGRAPHY AND STYLIST (2+0+0 Credits:2 ECTS:2)

This course covers the preparation and design of dishes for the camera in line with the basic design principles, and the basic knowledge and skills of food photography.

GMS 115 STORAGE AND PURCHASE (2+0+0 Credits:2 ECTS:2)

as stock control, determination of orders, price research, and purchasing will be transferred to students . In addition, the importance of food safety at the stage of food storage, food labeling and label literacy, storage methods of dry foods, fresh fruits and vegetables, cooling and freezing methods, storage of food waste and food storage for emergencies constitute the content of the course.

GMS 117 BASIC DESIGN (2+0+0 Credits:2 ECTS:2)

Introduction to the basic concepts and principles of design. Developing mental and manual skills to solve design problems. Developing visual values so that two- and three-dimensional space compositions can be structured and expressed in different environments. Design methods that can be applied in gastronomy

GMS 119 INTRODUCTION TO BUSINESS SCIENCE (2+0+0 Credits:2 ECTS:2)

is an undergraduate level course that aims to equip students with the necessary knowledge and skills on basic concepts of economics and business administration, ethics, social responsibility, functions of management, marketing, human resources management, entrepreneurship, production and motivation .

 

FIRST YEAR/Second Semester

GMS 102 NUTRITIONAL PRINCIPLES AND PRACTICES (2+0+2 Credits:3 ECTS:3)

Introduction to food chemistry, water and the importance of water in food, carbohydrates, fats, chemical change of fats in food processing, amino acids, proteins, vitamins, minerals, enzymes and their applications in food, organic acids, phenolic compounds, natural colorants, natural flavor and aroma substances , food additives, natural toxic compounds, contaminants

GMS 104 FOOD PREPARATION AND COOKING TECHNIQUES (2+5+0 Credits:4 ECTS:5)

international chopping styles, flavoring herbs, spices and mixtures, fond and varieties, sauces, meats, offal, salads, pilafs, appetizers, national soups, vegetable dishes, and cooking techniques and applications.

GMS 106 BEVERAGE TECHNOLOGY (3+0+0 Credits:3 ECTS:3)

Beverage Industry and Its Structure in Turkey and in the World, Soft Drinks, History of Tea, Types and Production Stages, History of Coffee, Types and Production Stages, Characteristics of Carbonated Drinks and Production Stages, Energy Drinks and Mineral Water Features and Production Stages, Fruit Juice Production Stages, Alcoholic Beverages, Wine Production, Beer Production, Whiskey and Raki Production, Vodka, Gin, Rum, Cognac, Tequila and Liquors, Traditional Turkish Beverages

GMS 108 GEOGRAPHY OF FOOD (2+2+0 Credits:3 ECTS:2)

Basic concepts of food geography, cereals, legumes, vegetables, fruits and their dishes, dishes from land animals, foods based on aquatic products, spices that vary according to different regions and 7 regions of Turkey.

GMS 110 FOOD HYGIENE AND SANITATION (2+2+0 Credits:3 ECTS:3)

Food safety and its basic concepts, importance of food safety, dangers affecting food safety, food-borne diseases, food poisoning and the factors that cause them, necessary protection techniques to avoid such situations, purchase and acceptance rules, preparation, storage and service rules , food preservation methods, hygiene in the kitchen area , personnel hygiene, hygiene in the food flow process, cleaning and disinfection methods in food businesses, sanitation rules and promotion of equipment,

GMS 112 TOURISM MANAGEMENT (2+0+0 Credits:2 ECTS:2)

In this course; The place of tourism in the Turkish economy, concepts on tourism management and general information on practice are included.

GMS 114 BREAKFAST AND BRUNCH APPLICATIONS (2+2+0 Credits:3 ECTS:3)

Turkish breakfast culture, World breakfast culture, breads, soups, breakfast drinks, breakfast salads, breakfast appetizers, vegetable gratins, egg dishes, fries , pastries, brunch and buffet applications

TRK 102 TURKISH LANGUAGE II (2+0+0 Credits:2 ECTS:2)

Structure in a Word (Root, Body, Constructive Suffixes, Inflectional Suffixes) Sentence Knowledge (Elements of Sentence) Sentence Knowledge (Types of Sentence) Speech Disorder (Semantic Expression Disorders) Speech Disorder (Structural Expression Disorders) Types of Written Expression: Poetry (Lyric, Epic, Pastoral) , Didactic, Dramatic, Satirical Poetry; Free and Verse Poetry) Types of Written Expression: Modern Literary Genres (Novel, Story, Theatre, Essay) Types of Written Expression: Genres for Information Transfer (Article, Joke/Column, Criticism/Criticism, Interview) ) Types of Written Expression: Types that talk about real life and are related to communication (Diary / Diary, Memoir / Memoir, Travel Writing, Letter) Official Correspondence: (Petition, Curriculum Vitae, Report, Minute, Announcement/Announcement, Decision) Academic Writing and Academic Writing Characteristics (Writing Process) Academic Writing and Academic Writing Characteristics (Academic Text Types: Article, Paper, Thesis, Report) Scientific Research Method and Steps (Empirical Approach, Observations, Questions, Hypotheses, Experiments, Analysis, Results, Review ) Scientific Ethics in Research and the Process of Reporting Research (Title, Authors; Abstract, Introduction, Method, Results, Discussion, Conclusion and Bibliography Sections

INK 102 PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS II (2+0+0 Credits:2 ECTS:2)

In parallel with the establishment of the Republic of Turkey, evaluating the Turkish society at the level of contemporary nation-states and within the value system that defines the nation-state , The experience of the Turkish Revolution with generic features (in a chronological line: Classical and post-classical Turkish imperial past, late 18th and 19th century, 1908 Revolution, 1914-1918, 1918-1922 and 1923-60 sections), modern Turkish nation -The stages of the change of the Turkish political and social system holistically, handled within the framework of the state and social restructuring of the state, Analysis of the internal and external political events of the phenomenon of political, social, economic and cultural change (transformation), which is shaped and implemented at various levels and with various dimensions , Analysis of the thoughts and activities of all actors, These historical processes (the establishment of the modern Turkish Republic) are also a reference and comparison area in solving the problems of today's contemporary Turkish society and politics.

DIL 102 ENGLISH II (2+0+0 Credits:2 ECTS:2)

Countable and uncountable words, would you like …? / I'd like … / Can I have …? foods, Past tense: was / were affirmative, negative and interrogative, past tense words. comparative and superlative adjectives

GMS 116 PLATE DESIGN AND THE ART OF DECORATION (3+0+0 Credits:3 ECTS:2)

Culinary Trends from Past to Present / Advanced cutting techniques, Introduction to plate presentation, Basic principles of plate presentation: Balancing Color, Shape, Texture, Heat and Taste Portion Size and Amount Arrangement of Food on the Plate Correct Plate Selection, Use of decorative tools in tanning: Required Steps for Perfect Tanning Visual Thinking Taste and Flavor Profile, Main sauces and main sauces in tanning, Garnishing products and pulverized sauces: Fresh Herbs, Flowers, Micro Sprouts Choux Dough, Tuile Making , Decor Dough Use Puller Sauces, Glaze Sauces Sauce Use in Salty and Pastry Products Dessert Sauces , The Art of Plate Presentation: Classical Tanning Models Free Tanning Models Landscape Model Gravy Drawing: Line Drawing, Circle and Triangle Formation, Dessert plate presentations, Deconstructed dessert plate presentations, Breakfast presentations and Bowl presentations, Tanning and design workshop, Molecular Gastronomy Physical and chemical reactions: Fats and Oils, Crystallization , Heat Reaction, Acid and Base, Oxidation , Shrinkers, Molecular Gastronomy Physical and chemical reactions: Fats and Oils, Crystallization, Heat Reaction, Acid and Base, Oxidation , Shrinkers, Foam, emulsion and Gels: Foam, Emulsion, Gel, Collioids and Suspension Gelatinization, Coagulation , Gelatin Types Agar agar

GMS 118 FOOD PRESERVATION METHODS (3+0+0 Credits:3 ECTS:2)

Physical, chemical and microbiological deterioration in foods, definition and classification of food preservation methods, pasteurization and sterilization applications, drying technology, cooling and cold preservation of foods, freezing and frozen preservation of foods, irradiation technology, preservation of foods by chemical methods, smoking technology, edible film coatings, modified atmosphere packaging technique, controlled atmosphere packaging technique, vacuum packaging technique

GMS 120 SOCIAL SENSITIVITY PRACTICES (3+0+0 Credits:3 ECTS:2)

It will be ensured that students gain a perspective on finding solutions to social problems through the stages of social contribution, perception of social problems, non-governmental organizations, formation of groups and brainstorming, problem solving methods, group presentations, and evaluation of presentations.

GMS 122 BASIC PRINCIPLES OF MANAGEMENT (2+0+0 Credits:2 ECTS:2)

The basic principles of the concept of management, the development of these principles in the historical process and the examination of applications in businesses within the framework of global change are among the scopes of this course.

GMS 124 COLLECTIVE NUTRITION SYSTEMS (2+0+0 Credits:2 ECTS:2)

In this course, students; will be able to explain the system approach in food and beverage services, the importance of food service operation systems in purchasing, storage, production and distribution, and will be able to improve food service practice and gain the necessary equipment to develop menu planning for mass nutrition institutions, management skills in food and beverage systems. In addition, they will learn the classification of businesses that provide all kinds of food and beverage services, the management and organization of food and beverage departments in businesses, the important rules about the acceptance of foods and raw materials, storage and production methods, food and beverage service methods.

GMS 126 PERSPECTIVE (2+0+0 Credits:2 ECTS:2)

Course introduction, content, method What is perspective and why is it necessary, Historical development of perspective, Picture plane, standpoint, point of view, horizon line, vanishing point, Types of perspective, classification of perspective methods and artistic perspective, its application in works of art from the Renaissance to the present with examples Explaining the methods and techniques according to the principles of perspective in non -space areas, perspective in Gastronomy and Culinary Arts.

SECOND YEAR/First Semester

GMS 201 MENU PLANNING (2+0+0 Credits:2 ECTS:2)

Basic nutrition principles, menu definition and features, menu types, menu planning principles and factors affecting planning, menu card design, calorie calculation of meals, menu planning for special days and different groups, sample menus, menu cost calculation and pricing, menu development methods.

GMS 203 GASTRONOMY TOURISM (2+0+0 Credits:2 ECTS:2)

This course; Course Goals and a General Introduction to Tourism, Concepts and characteristics of tourism industry, Gastronomy tourism concepts, Tourism and Gastronomy, Geographical indication concept and its benefits in the development of tourism, Effects of culinary museums in gastronomy tourism, The importance of localization in the globalizing world and its effect on gastronomic tourism, Gastronomy festivals, Turkey' Gastronomy tourism in Turkey, Preparing and marketing travel programs of gastronomy tourism, Sustainable gastronomy tourism; includes topics.

GMS 205 FOOD AND BEVERAGE SERVICE (2+0+0 Credits:2 ECTS:2)

In this course, it is aimed to provide the student with the competencies of welcoming the guest, sending off, serving food and beverages in classical and modern ways.

G MS 207 FOOD TECHNOLOGY I (2+0+3 Credits:3 ECTS:4)

Within the scope of the course, the characteristics of meat and meat products and their place in human nutrition, slaughtering technique and meat products processing technology, meat preservation methods, chicken meat and seafood processing technology, milk and dairy products' properties and their place in human nutrition, drinking milk, yoghurt, cheese and butter Information about special dairy products production technology such as ice cream, milk powder, whey powder, kefir, egg, honey and beekeeping products production technology is given.

GMS 209 PASTRY I (2+5+0 Credits:4 ECTS:6)

Introduction to the course, introduction and use of pastry equipment , Basic cookie dough, salty cookies, sweet cookies, Cake and sponge making, Cupcake and muffin making, cupcake decorating techniques, Tart, crumble , pasteis de nata and pie making, Crepe, waffle , pancake , Making fondue, Desserts with milk, Desserts with syrup, Desserts served hot, Classic Turkish desserts (baklava, kadayif etc.), Mersin desserts (cezerye, kerbiç etc.), Local sweets, Jar/cup desserts

GMS 211 BASIC ART INFORMATION (2+0+0 Credits:2 ECTS:2)

It is to provide students with a view of art from a certain point of view within a certain cultural background. Definition of art, fields of art, prehistoric art. Basic concepts about art and art history are given. Style, form and aesthetic features of painting, sculpture and architectural examples are handled in chronological order, accompanied by visuals.

GMS 213 TURKISH CUISINE (2+5+0 Credits:4 ECTS:6)

Soups from Turkish cuisine, hot and cold appetizers from Turkish cuisine, main dishes from Turkish cuisine, desserts in Turkish cuisine, examples from Ottoman cuisine, examples from Ottoman palace cuisine, Mediterranean Region cuisine, Southeastern Anatolia Region cuisine, Marmara Region cuisine, Black Sea Region cuisine, Eastern Anatolia Region cuisine cuisine, Central Anatolia Region cuisine, Aegean Region cuisine

DIL 201 VOCATIONAL ENGLISH I (3+0+0 Credits:3 ECTS:2)

Gaining English expression skills in subjects such as professional terminology, culinary concepts and skills, historical development of cuisine, world cuisines, tools and equipment used in the kitchen, kitchen staff

GMS 231 MASS AND ENERGY BALANCES (2+0+0 Credits:2 ECTS:2)

Dimensions and units. Mass balances in processes with or without chemical reactions. Gases and vapors, saturation and humidity. Energy balances, physical and chemical heat effects, use of steam tables. Co-transfer of heat and mass.

GMS 215 PRODUCT DEVELOPMENT IN GASTRONOMY (2+0+0 Credits:2 ECTS:2)

Introducing the purpose in new product development, examining the methods to be followed in product development, evaluating and interpreting the sensory analysis of the new product

GMS 217 KITCHEN TECHNOLOGIES (2+0+0 Credits:2 ECTS:2)

Methods of reshaping traditional applications and methods used in the field of gastronomy using technology, technological tools, devices, equipment and kitchen units used in the kitchen, smart kitchens

GMS 219 FINANCIAL MANAGEMENT (2+0+0 Credits:2 ECTS:2)

Time value of money, breakeven point and leverage, source of finance, working capital management, risk and return

GMS 221 ORGANIZATIONAL BEHAVIOR (2+0+0 Credits:2 ECTS:2)

within the organization will be discussed within the scope of this course.

GMS 223 PHYSICAL ACTIVITY AND EXERCISE (2+0+0 Credits:2 ECTS:2)

Definition of health and basic health, Physical activity, exercise, and sports, Physical activity, Inactivity , Physical fitness, Evaluation of physical fitness, exercise training principles, Exercise training methods. Pre-exercise evaluation, Exercise types, Pre- and post-exercise menus

GMS 225 ATHLETE NUTRITION (2+0+0 Credits:2 ECTS:2)

Basic Nutrition Principles, Definition and importance of nutrition, Nutrients required for adequate and balanced nutrition, Efficiency in body work and importance in sports nutrition; Nutrients, Food groups, Carbohydrates, Fats, Proteins, Minerals, Vitamins, Water's functions in the organism, Effects on physical performance, Pre-race, Inter-race, Post-race nutrition principles; Importance of Sports Nutrition-Problems and Solutions; Formation and Consumption of Energy in the Body; Athlete Energy Requirement; Post-Competition Nutrition Characteristics of Athletes; Athlete Weight Control.

GMS 227 SPECIAL EDUCATION (2+0+0 Credits:2 ECTS:2)

Definition of special education, basic principles of special education, causes of disability, importance of early diagnosis and treatment, historical approach to disability, the state of special education in our country, institutions and organizations established for this purpose, nutrition in children with special education.

GMS 229 AESTHETICS (2+0+0 Credits:2 ECTS:2)

for the sake of aesthetic beauty , to explain what it is and to think and analyze the values of beauty in question.

 

SECOND YEAR/Second Semester

DIL 202 VOCATIONAL ENGLISH II (3+0+0 Credits:3 ECTS:2)

Gaining English expression skills on topics such as nutrition, foods and their properties, hygiene and sanitation, menu, food preparation and cooking techniques, alcoholic and non-alcoholic beverages, service techniques

GMS 202 COST ACCOUNTING (2+2+0 Credits:3 ECTS:3)

This course is at the introductory level to cost accounting. Accounting practice is complex and involves the simultaneous application of many interrelated concepts. For an effective learning, the concepts are separated from each other and presented in a logical order. The application of accounting concepts to business practice should be the result of the educational process rather than the starting point.

GMS 210 PASTRY II (2+5+0 Credits:4 ECTS:6)

Mereng , pavlova and macaroon making, World desserts ( choux pastry and eclairs, profiteroles, paris-brest etc.), World desserts (san sebastian ) cheesecake , new york cheesecake , japanese cheesecake et al. cheesecake making), world desserts ( tiramisu , trileçe , creme) brulee , caramel cream , churros , opera cake , brownie etc.), Sample desserts for the dessert buffet and their presentations, A la carte desserts, dessert presentation and tanning, Ice cream, sorbet making techniques, Sponge cake making, classical cake making techniques; ganaches , pastry cream, butter Cream , making sauces, Basic cake making, rolling, simple decoration , Yeast dough (bread roll, roll, tahini bun etc.), Basic bread making, processing and folding techniques, Ciabatta , pretzel , focaccia , baguette world bread production, Grissini , rusk, flat bread making.

GMS 204 WORLD CUISINE I (2+5+0 Credits:4 ECTS:6)

Example applications from French cuisine, examples from Italian cuisine, examples from Spanish cuisine, examples from British cuisine, examples from Middle Eastern cuisine, examples from Levantine cuisine, examples from American cuisine, examples from Mexican cuisine, examples from Canadian cuisine

GMS 208 FOOD TECHNOLOGY II (2+0+3 Credits:3 ECTS:4)

Within the scope of the course, basic concepts that should be known in flour milling such as physical and chemical properties of grain and wheat, storage atmosphere conditions, tempering of wheat, blending formation, production of hard wheat products such as pasta, bulgur, soft wheat products such as biscuits, crackers, starch, glucose and breakfast cereals . technologies, composition of fruits and vegetables, fruit juice, canned and tomato paste production technologies, chemical structure of oils, sources and classification of commercial oils, crude oil refining , various oils and margarine production technologies , oil modification methods such as interesterification and hydrogenation used in the solidification of liquid oils , hydrolytic and oxidative deteriorations in oils and control measures are given.

GMS 206 SOCIOLOGY OF GASTRONOMY (2+0+0 Credits:2 ECTS:2)

Examination of the field of sociology that focuses on the sociocultural dimension of the practice of eating and drinking, the sociology of food existing in our country, the effect of foreign cuisines on our table and consumption and similar studies, Culinary Culture, Food as a cultural symbol, eating and drinking habits according to religions, eating and drinking habits depending on power and authority. drinking habits, Food and culture, Food in Turkish culture.

GMS 212 SUMMER INTERNSHIP (0+0+0 Credits:0 ECTS:2)

Obtaining practical information about the field in the applied business.

GMS 220 CONSUMER BEHAVIOR (2+0+0 Credits:2 ECTS:2)

Concept of consumer, consumer behavior, influencing factors, purchasing process, types of purchasing decisions

GMS 222 NUTRITIONAL SUPPORT SYSTEMS (2+0+0 Credits:2 ECTS:2)

Determination of nutritional status, definition and importance of malnutrition , Nutrition support methods, Disease-specific nutritional support systems, nutritional support systems in children

GMS 224 PSYCHOLOGY OF ADDICTION (2+0+0 Credits:2 ECTS:2)

This course covers basic information about how various abused substances affect the brain, behavioral effects of these substances and approaches to treatment.

GMS 226 MODEL MAKING TECHNIQUES (2+0+0 Credits:2 ECTS:2)

The place and importance of model in architectural design, Basic concepts of model and model making, Materials used in model making, Model making process

GMS 214 STREET FLAVORS (3+0+0 Credits:3 ECTS:3)

Definition of street food, the emergence of street food, street food in different culinary cultures, examples of street food from Turkey and the world

GMS 216 FINANCIAL ANALYSIS (3+0+0 Credits:3 ECTS:3)

Presentation of general information on financial statements, basic financial statements; analysis of balance sheet and income statement, analysis of balance sheet, additional financial statements, financial analysis techniques and application of these techniques to basic financial statements, analysis of ratio and financial statements.

GMS 218 BREAD MAKING (3+0+0 Credits:3 ECTS:3)

The aim of this course; To provide necessary theoretical and technical information about flour types, yeast, dough and bread types. Within the scope of the course, flour types are introduced, bread making techniques, materials used in bread making, learning the right equipment and dough techniques, and making breads in different regional/country cuisines are covered.

THIRD YEAR/First Semester

GMS 301 GASTRONOMY TRENDS AND SUSTAINABILITY (3+0+0 Credits:3 ECTS:3)

slow fast food _ food , molecular gastronomy, fusion cuisine, organic farming, vegan / vegetarian nutrition, raw food , green restaurant, functional foods, edible insects, vertical farming, maximum transparency, cellular farming, hyper- local sourcing, silicon valley food, 3D printed food, neurogastronomy , surf & turf , themed restaurants, living kitchens, black food etc. gastronomy trends will be covered.

GMS 303 FOOD LEGISLATION (3+0+0 Credits:3 ECTS:3)

the Concept of Food Safety, Turkish Food Legislation and Control, Concept of Food Quality, National and International Food Standards and Control Criteria, Foodborne Diseases and Risks in Food Safety, Food Safety Management Systems.

GMS 305 WORLD CUISINE II (2+5+0 Credits:4 ECTS:6)

Korean, Chinese, Japanese, Indian, Balkan, African, Russian, Northern European, Eastern European, Western Asian cuisines will be covered.

GMS 307 SENSORY EVALUATION (2+0+2 Credits:3 ECTS:3)

Sensory techniques used in the control of sensory properties of foods are given and sensory panel work is applied. In addition, the effects of aroma molecules and chemical reactions behind culinary applications on aroma molecules are explained. The effect of sensory factors on consumer preferences is discussed.

GMS 309 PUBLIC RELATIONS (2+0+0 Credits:2 ECTS:2)

Definition and Scope of public relations, human factors, elements, importance and target audiences, distinction and common aspects of public relations in advertisement and program, corporate advertising and its importance, personal relations, human in social structure, communication, culture and environment, four steps principle and public relations The way to be followed in the studies, the principles to be taken into account in public relations are covered.

GMS 311 ARTISTIC PASTRY I (2+5+0 Credits:4 ECTS:6)

Artistic pastry equipment promotion and use, sponge cake, pastry cream, ganache production; cake plastering, coating techniques and naked cake design, sugar paste making, sugar paste processing techniques, sugar paste cake coating and decoration techniques, sugar paste figure making techniques and examples (animal figure, flower making, simple face modeling), 2-3 layer sugar paste covered cake making, safari themed cake making, marble technique with sugar paste, birthday and wedding concept cake making, human figure making from sugar paste, face painting techniques, creative cake designs are applied.

GMS 313 E-MARKETING (2+0+0 Credits:2 ECTS:2)

The development and characteristics of electronic commerce, important concepts related to the subject, the effects of e-commerce on businesses, organizations and consumers, the opportunities it offers in the field of marketing, marketing strategies in the electronic environment and the issues that should be considered before and after companies that want to do electronic commerce are covered. .

GMS 315 LOCAL KITCHENS (3+0+0 Credits:3 ECTS:3)

The dishes of the regions in our country, especially the Mersin region, culinary cultures, customs and traditions, special day meals, table manners and eating cultures in the regions, kitchen equipment and cooking techniques they have used from the past to the present will be discussed.

GMS 317 CORPORATE GOVERNANCE (3+0+0 Credits:3 ECTS:3)

To inform students about the history, development and principles of corporate governance and the most up-to-date practices in the world and in Turkey. Corporate governance is a critical area for enterprises to manage their resources in the most effective way, to attract international investments, and to increase the competitiveness of organizations; In the course, which will be reinforced with examples from the world and Turkey, including corporate governance practices, the relations between company shareholders, the board of directors and company management and all relevant social stakeholders will be explained as the basic components of corporate governance.

GMS 319 CHOCOLATE AND CANDY (3+0+0 Credits:3 ECTS:3)

Cocoa and chocolate history, roots, geography, production; chocolate types and usage areas, chocolate tempering methods and degrees, chocolate decorations, chocolate making, filled chocolate production, colored chocolate production, flavored chocolate production; confectionery types and confectionery production methods will be covered.

GMS 321 INVESTMENT PROJECTS ANALYSIS (3+0+0 Credits:3 ECTS:3)

Concepts of investment, capital, project; economic systems and planning, investment project system approach, preparation of investment projects, consumer analysis, competition analysis, demand forecasting and marketing plan, technology selection, production capacity and workforce, establishment location and application plan, financial analysis, commercial analysis, sensitivity analysis and national analysis will be covered.

GMS 323 FRENCH I (2+0+0 Credits:2 ECTS:2)

Basic French information such as meeting, introducing yourself, feelings and emotions, days, seasons, months, numbers, colors are covered.

GMS 325 ITALIAN I (2+0+0 Credits:2 ECTS:2)

Basic French information such as meeting, introducing yourself, feelings and emotions, days, seasons, months, numbers, colors are covered.

GMS 327 RUSSIAN I (2+0+0 Credits:2 ECTS:2)

Basic French information such as meeting, introducing yourself, feelings and emotions, days, seasons, months, numbers, colors are covered.

GMS 329 SPANISH I (2+0+0 Credits:2 ECTS:2)

Basic French information such as meeting, introducing yourself, feelings and emotions, days, seasons, months, numbers, colors are covered.

GMS 331 E-COMMERCE (2+0+0 Credits:2 ECTS:2)

Definition, development, marketing of e-commerce, security issues, security needs; Legal issues in e-commerce, international rules, customer service expectation; trade points are covered.

GMS 333 PROTOCOL AND SOCIAL BEHAVIORS (2+0+0 Credits:2 ECTS:2)

Protocol and social behavior rules , basic principles of protocol , protocol types and hierarchies, protocol rules in the workplace and job interview (interview), welcome and farewell, protocol letters, invitation and visit protocol, protocol rules to be applied in meetings, dress code in the protocol, protocol rules to be followed on the phone will be covered.

GMS 335 ERGONOMIC RESTAURANT DESIGN (2+0+0 Credits:2 ECTS:2)

Kitchen design rules, kitchen equipment , kitchen furniture layout, sample kitchen designs are processed.

THIRD YEAR/Second Semester

GMS 302 FUSION CUISINE (2+5+0 Credits:4 ECTS:6)

What is fusion kitchen, what are fusion kitchen applications; Fusion cuisine examples according to regions, countries and continents, gastronomy trends and the interoperability of fusion cuisine applications will be covered in practice.

GMS 304 PERSONALIZED NUTRITION (2+3+0 Credits:3 ECTS:3)

Vegetarian , vegan , diabetic, gluten-free , athlete, pregnancy, lactating and infancy nutrition; elderly nutrition, mediterranean , dukan, ketogenic diet; Healthy nutrition topics will be covered.

GMS 306 ENTREPRENEURSHIP (3+0+0 Credits:3 ECTS:3)

Concept of entrepreneurship, business plan development, marketing and finance for SMEs, quality practices, human resources management in SMEs.

GMS 312 ARTISTIC PASTRY II (2+5+0 Credits:4 ECTS:6)

Concept cookie making with sugar paste , concept cupcake making with sugar paste , chocolate decorated cake making, cake painting techniques, bento cake making, cake making with airbrush technique, cake making with crackleur technique (cracking), flower making with edible paper, flower making with edible paper, sugar sheet technique, creative cake design applications are made.

GMS 308 BANQUET AND ORGANIZATION (3+0+0 Credits:3 ECTS:3)

Management functions in the food and beverage service sector and food and beverage businesses, the scope and importance of food and beverage businesses, the purpose, scope and management of the banquet organization, the planning and flow of the banquet organization, the management of the banquet activities in the hotel establishments, the control function of the banquet activities in the hotel establishments, the buffet-cocktail and meeting organization management and control functions, control of food production process in banquet organizations, workforce planning-cost and sales analysis, marketing and banquet budget in hotels and catering establishments, banquet decoration and layout practices in catering establishments, coordination in catering establishments banquet management, exemplary organization and banget planning are covered.

GMS 310 GASTRONOMY 4.0 (2+0+0 Credits:2 ECTS:2)

Innovative approaches in gastronomy, new technologies used, new methods, electronic menus, robot staff, smart kitchens, smart bars, smart kitchen equipment

GMS 314 AROMATIC PLANTS AND SPICE TECHNOLOGY (2+0+0 Credits:2 ECTS:2)

Aromatic plants and their use in the kitchen, the use of fresh and dry spices, aroma harmony and incompatibility will be discussed.

GMS 316 MOLECULAR GASTRONOMY (3+0+0 Credits:3 ECTS:3)

What is molecular gastronomy, the formation process of molecular gastronomy, the equipment and usage patterns used, the materials used, emulsification , gelatination , siphon use, spherical formation, ice formation, foam formation, methods of storing molecular products, bringing products into molecular form without using molecular materials are covered. .

GMS 318 APPLIED STATISTICS (3+0+0 Credits:3 ECTS:3)

The lectures will cover descriptive statistical measures, sampling theory, estimation and testing of population parameters, regression correlation analysis and basic time series analysis. R applied examples will be examined in the class.

GMS 320 READY CATERING AND CATERING SERVICES (3+0+0 Credits:3 ECTS:3)

Ready meal system and its types. cooking techniques and its relations with the ready-to-eat sector, menu and menu planning in the ready-to-eat sector, kitchen planning in the ready-to-eat sector, operational organization of the kitchen, food safety and food poisoning in the ready-to-eat sector, preparing the food specification in the ready-made food sector and submitting a price offer to the specification, ready-to-eat food Legal obligations for the industry will be covered.

GMS 322 BOUTIQUE PASTRY (3+0+0 Credits:3 ECTS:3)

In addition to the training given in the basic pastry course, the subjects of cake and other pastries, sponge cake and other pastry base doughs, cake coating, sugar paste making and coloring and decoration, and modeling and figure making techniques will be used to cover the subjects of boutique pastry.

GMS 324 FRENCH II (2+0+0 Credits:2 ECTS:2)

School supplies, kitchen utensils, foodstuffs such as vegetables/meat, basic terms in the kitchen are covered.

GMS 326 ITALIAN II (2+0+0 Credits:2 ECTS:2)

School supplies, kitchen utensils, foodstuffs such as vegetables/meat, basic terms in the kitchen are covered.

GMS 328 RUSSIAN II (2+0+0 Credits:2 ECTS:2)

School supplies, kitchen utensils, foodstuffs such as vegetables/meat, basic terms in the kitchen are covered.

GMS 330 SPANISH II (2+0+0 Credits:2 ECTS:2)

School supplies, kitchen utensils, foodstuffs such as vegetables/meat, basic terms in the kitchen are covered.

GMS 332 INTERNATIONAL MANAGEMENT (2+0+0 Credits:2 ECTS:2)

The internationalization of businesses in the global business world , the difference of international business from national business, how international environmental conditions affect businesses and market entry methods, international management and manager assignment approaches will be discussed within the framework of theoretical and practical examples.

GMS 334 MOTHER AND CHILD NUTRITION (2+0+0 Credits:2 ECTS:2)

The importance of mother-child nutrition , nutrition during pregnancy , lactation and breastfeeding, infant nutrition , nutrition and mental development , follow-up of growth and development in infants, children and adolescents, Premature baby nutrition, pre-school and school period nutrition, adolescent nutrition are covered.

FOURTH YEAR/First Semester

GMS 401 COLD KITCHEN APPLICATIONS (0+8+0 Credits:3 ECTS:6)

Sector internship is carried out within the scope of cold kitchen applications.

GMS 403 HOT KITCHEN APPLICATIONS (0+8+0 Credits:3 ECTS:6)

Sector internship is carried out within the scope of hot kitchen applications.

GMS 405 A LA CARTE KITCHEN APPLICATIONS (0+8+0 Credits:3 ECTS:6)

a la carte kitchen applications.

GMS 407 PASTRY APPLICATIONS (0+8+0 Credits:3 ECTS:6)

Sector internship is carried out in the field of pastry.

GMS 409 BREAKFAST AND BRUNCH APPLICATIONS (0+8+0 Credits:3 ECTS:6)

Sector internships are held within the scope of breakfast and brunch.

FOURTH YEAR/Second Semester

GMS 402 VOCATIONAL PRACTICE COURSE (0+8+0 Credits:3 ECTS:6)

Sector internship is done in the food and beverage business.