GMS 1001 Introduction to Gastronomy
This course enables students to explore the exciting world of texture and flavour production as it provides the opportunity to develop sensory skills, understand the cultural factors that influence individual taste and eating choices and apply what they have learned in research and problem solving. The course emphasises an understanding of quality; being able to recognise differences in products depending on how particular products are made and who they are made for.
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GMS 1002 Introduction to Kitchen Practices
Introduction to catering and food production systems. Basic kitchen techniques, equipment use, cutting techniques and theoretical lectures and complementary laboratory applications.
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TRM 1002 Introduction to Management
This course introduces technical terms related to the field and discusses mainstream understandings of management. Case studies and discussion questions used throughout the course are expected to elicit students' experiences relevant to the course. Accordingly, topics such as the nature of management, management approaches, leadership skills, types of organisations, organisational culture, measurement of employee performance are discussed.
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GMS 1003 Food Science
The basic functions of the basic chemical substances found in foods in culinary processes, the chemical principle of cooking.
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GMS 1004 Nutrition Principles
This course closely examines the properties, sources and role of essential nutrients such as protein, carbohydrate, fat, vitamins and minerals in the body. It provides students with an understanding of concepts such as calories, healthy eating, special diets (e.g. low calorie, low sodium, gluten free, etc.), ethical choices, balanced nutrition, weight control, portion size, nutrition labelling including nutrition and health claims. After gaining the necessary knowledge and skills in nutrition, students will be able to develop and adapt menus and recipes for healthier and more nutritious cooking in a food business in the hospitality sector, as well as the special dietary requirements of customers. The course also encourages students to evaluate current issues and trends published in nutrition research and news articles using what they have learnt in the course.
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TRM 1005 Sanitation Hygiene and Occupational Safety
This course introduces students to the sanitation, hygiene and occupational safety aspects of food and beverage service in the hospitality industry. It also enables students to explore food safety and hygiene practices. The courses aim to teach students from the basics such as hand washing, to foodborne illnesses, food microbiology, contamination, food safety management systems (HACCP) and more complex topics such as cleaning and maintenance of food production and service equipment and personnel hygiene. Potential risks that may arise during the food flow stages in a restaurant, such as purchasing, preparation, handling, transport, cooking, holding, storage and serving, and the preventive and control measures to address them are detailed with the help of case studies. In addition, specific hazards (cuts, burns, slips and falls, electric shocks, etc.) that may pose a risk to employees are also addressed.
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GMS 1006 Basic Art Education
In addition to reinforcing the basic art knowledge of the students, they also develop their predisposition to materials, concentration and meticulousness. Making 2D and 3D compositions and arrangements based on the basic principles of composition. Applications related to black and white and colour; re-evaluation with an abstract-concrete understanding. To transform their thoughts into production with imagination, in a completely free space, thinking freely but without losing a certain discipline.
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TRM 1007 Basic Office Programmes
Within the scope of the course, students have knowledge about MS office programmes that they will need in their courses that require computer use and in the sector. Students use Google forms, Outlook, Word, Excel and Powerpoint tools practically in the course and develop their analysing, reporting and presentation skills.
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GMS 2000 Internship I
This course covers the duration, period and internship directive principles that Antalya Bilim University Tourism Faculty students have to do, the duration, period and internship directive principles, defined in these principles and working in a workplace with the qualifications specified in these principles.
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GMS 2001 Kitchen Practices 1
Applying the properties of ingredients and sauces to elaborate any soup or sauce derivatives, lectures and laboratory applications.
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TRM 2001 Food and Beverage Management
Explanation and analysis of the internal workings of a catering service management in enterprises; industrial and health-related facilities. Presentation and analysis of food service organisational structures; job descriptions; internal controls; internal system design; special food service equipment considerations. Analysis of factors in the context of areas such as hotels; airline catering; other transport catering; educational institutions and contract catering management. Site visits to the types of operations mentioned above.
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GMS 2002 Kitchen Practices II
Basic cooking and cutting techniques, preparation of vegetables, meat, poultry and fish and basic stocks, soup and sauce making.
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GMS 2003 Food History
This course provides students with a basic understanding of peoples, their traditions and cultures at various stages of world history. Food is one of the basic needs for all people throughout time and space; hunger drives people to search for food. Hunger continues to drive people to develop new systems of food production, consumption and access to food. People also worry when food supply is threatened. Food traditions and human practices (i.e. production, preparation and consumption) are informed and determined by a variety of forces, including social policies, economic and class conditions, gender and cultural beliefs, i.e. what is considered acceptable or unacceptable behaviour, how we eat and with whom. Technology, politics, tradition, religion and other aspects of culture influence our understanding of food. We will focus on the development of systems involving food and food making and production and consumption throughout world history. This includes growing food, eating food, sharing food, trading food, and foods that are seen as ‘exotic’ or ‘offensive’. Topics will also include hunting and gathering, the development of agriculture, food and rituals, food and geography, food and gender roles, and what happens when there is a lack of food..
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GMS 2004 Menu Planning
This course covers topics such as strategic menu design with target audience identification, different menu styles, profitable menu pricing and key features of an impressive menu design.
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TRM 2004 Cost Management
This course will enable the student to evaluate the components of food service management in various food service systems. The student will learn the concepts of cost and sales and their relationship to profit. The student will learn how to calculate costs and profits and apply control concept factors for food, beverage and labour control.
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GMS 2005 Bakery
With the help of the theoretical information given systematically during the fourteen (14) weeks of training, the students taking the course will learn the basic functioning of gastronomy and professional kitchen practices: basic functioning, general hygiene approach in the kitchen and the world culinary hierarchy and jargon; this knowledge and experience to create a healthy and solid basis for advanced culinary practices and a socio-economic systematic perspective on professionalism; HACCP System; basic gastronomy terminology; introduction of product properties on the basis of main ingredients; basic bread dough techniques, basic principles of bakery, knowledge of materials and equipment; cultural historical background of bread and bread types encountered in the literature according to cultures; to gain mastery of bread dough in different combinations and to recognise its characteristic properties; the importance and properties of sourdough breads in daily life; to know the bakery equipment used in the world bakery sector and the auxiliary equipment used in shaping and usage practices; pre-ferment, direct and indirect dough formation; ovens and their usage together with their properties, to produce solutions to the problems frequently encountered in bread applications by establishing a trial-and-effect relationship.
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TRM 2005 Introduction to Marketing
This course addresses the basic concepts and issues of marketing. In this direction, it focuses on supply, demand, need, satisfaction, marketing mix elements, business macro and micro environment, marketing strategy, product development process, consumer need formation process, sustainability and modern marketing tools.
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GMS 2006 Pastry
In this course, it is aimed to enable students to use and prepare the tools and materials used in a pastry kitchen in a professional sense. In addition, the place of pastry in classical kitchen departments, basic cooking methods and preparations, learning basic pastry methods are among the objectives of the course. This course aims to create a practical form of global patisserie production by applying the basics of pastry products.
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GMS 2007 Beverages
This course covers the basic classification of alcoholic and non-alcoholic beverages and provides information about the production processes and functions of the components of the beverages studied.
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GMS 3000 Internship II
This course covers the duration, period and internship directive principles that Antalya Bilim University Tourism Faculty students have to do, the duration, period and internship directive principles, defined in these principles and working in a workplace with the qualifications specified in these principles.
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GMS 3001 Kitchen Practices 3
Basic cooking and cutting techniques, preparation of vegetables, meat, poultry and fish and basic stocks, soup and sauce making.
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TRM 3001 Service Marketing
The requirements of service organisation, application of marketing concepts, methods and techniques in the service industry, management of the marketing function, managing marketing components in the service industry, pricing and quality of services, and service process management concepts are covered in the course.
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GMS 3002 Kitchen Practices 4
The content of this course consists of the future culinary characteristics and practices of Europe, Far East, Asia and America. Students are given information about the culinary culture and cuisines of those geographical regions. Recipes of those geographical regions of the world are taught theoretically and practically.
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GMS 3003 Foods and Properties
This course builds on the principles taught in food science courses and covers in more detail the grouping of foods, physical and chemical properties, preservation and storage of foods. Emphasis is placed on food preparation, different cooking methods and changes in food properties during storage.
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GMS 3004 Turkish Cuisine
This course will address food-related issues from an anthropological perspective. It will examine the role that food plays in shaping group and personal identities, ethnic affiliations in a global world, religious boundaries through rituals, taboos and abstinence, and the revitalisation of local and global communities. Through reading assignments and ethnographic research in different settings, students will explore how ‘food traditions’ and ‘local dishes’ are preserved and transformed over time and space, and how culinary knowledge is used by people to indicate cultural differences. The course will focus on food as a heritage through culinary tourism, food in urban settings, restaurant culture and UNESCO's protection of ‘endangered’ diets.
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GMS 3005 Traditional Cuisines
In this course, students can understand that Turkish cuisine is a result of the interaction of historical, economic, political and social dynamics. To enable students to be more aware and equipped to apply their knowledge of the field and expertise in both academic and professional platforms. This class format requires all students to participate in class discussion. Grades are based on the level and complexity of your participation. Students are expected to involve others in the discussion, analyse, formulate conclusions and share their thoughts with the class.
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GMS 3006 World Culinary Cultures
The culinary cultures of the selected countries are analysed with the following basic dimensions: Historical development of culinary culture, differences observed according to regions, kitchen architecture and equipment, basic ingredients used in eating and drinking, types of food, everyday foods and luxury foods, cooking methods, image of food and beverages, eating and drinking in everyday image, table setting and etiquette, service of food and beverages.
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GMS 3007 Food Culture
This course will address food-related issues from an anthropological perspective. It will examine the role that food plays in shaping group and personal identities, ethnic affiliations in a global world, religious boundaries through rituals, taboos and abstinence, and the revitalisation of local and global communities. Through reading assignments and ethnographic research in different settings, students will explore how ‘food traditions’ and ‘local foods’ are preserved and transformed over time and space, and how culinary knowledge is used by people to signify cultural differences. The course will focus on food as a heritage through culinary tourism, food in urban settings, restaurant culture and UNESCO's protection of ‘endangered’ diets.
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GMS 3008 Cheese Types in International Cuisine
This course examines the stages of cheese making across continents and the evolution of various cheese varieties.
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GMS 3010 Sensory Evaluation of Foods
In this course, students will explore the mechanism of sensory perception of foods in a new/ reformulated food product and learn some of the tests used in product acceptance.
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GMS 3011 Food and Sustainability
The course informs students about the theoretical foundations of sustainable practices, demonstrating their applicability through the best representatives of restaurant and catering services. The course includes the integration of sustainable approaches centred on gastronomy business models that consider limited natural resources for the future.
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GMS 3012 Gastronomy Tourism
Gastronomic values, destination marketing, local food, special days and events related to local food, the link between gastronomy and tourism creating a destination brand through gastrotour planning.
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GMS 3013 New Trends in Gastronomy
New trends and developments in the world of gastronomy.
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GMS 3015 Tourism and Hospitality Sector
Analysis of the socio-economic planning process related to the development of tourism destinations in global, community, metropolitan, urban and rural areas. Policy and product development, regeneration and development of facilities and services to meet the needs of tourists. This course includes the adjustment process involved in the integration of tourism into a developing economy and the project management skills inherent in guiding development from inception.
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GMS 4001 Kitchen Practices 5
This course emphasises the effective use of recipes in terms of timing; food preparation, selection of appropriate cooking techniques and cooking of dishes are taught. Preparation of stocks, detailed kitchen practices and bakery product preparation techniques are carried out. We will show how to prepare and cook delicious and elaborate meals in a short time and how to provide a real customer presentation and service. The content of the course includes hot and cold food and presentation in detail.
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GMS 4002 Kitchen Practices 6
This course emphasises the effective use of recipes in terms of timing; food preparation, selection of appropriate cooking techniques and cooking of dishes are taught. Preparation of stocks, detailed kitchen practices and bakery product preparation techniques are carried out. We will show how to prepare and cook delicious and elaborate meals in a short time and how to provide a real customer presentation and service. The content of the course includes hot and cold food and presentation in detail.
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GMS 4003 International Culinary Practices
This course includes cooking techniques, ingredients and food presentations of the cuisines of various countries in Europe, Asia and America. Theoretical field researches about these cuisines are provided.
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GMS 4004 Vegetarian Cuisine
The origin and history of vegetarian nutrition, veganism and plant-based diets in general are explained. Different plant-based eating habits are discussed (such as pescetarian, frutarian). Since veganism is a philosophy of life rather than a dietary habit, vegan philosophy, activism and its advantages and disadvantages are discussed. The importance of plant-based nutrition in terms of sustainable environment, its positive and negative effects on health, non-governmental organisations that have a say in this issue are also among the content of the course.
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GMS 4005 Horticultural Cultivation
Using fresh ingredients from a restaurant's/hotel's own garden to produce something in the kitchen has become a popular practice in recent times. In this course, students will be introduced to this concept and will be experientially involved in growing their own salad greens or herbs in their small garden.
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GMS 4006 Capstone Project
The graduation project is a study on a topic related to tourism chosen by the student and approved by the advisor in the presence of an academic advisor in the field of tourism. In order to complete this course, a research thesis of minimum 5000 words must be written. The study will contribute to the student's mastery of the subject, knowledge, oral and written communication. The work will be evaluated by the supervisor in terms of compliance with academic rules.
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GMS 4007 Facility Management and Design
The subject of the course is food culture and general design principles of dining spaces. In this context, students are expected to understand the conceptual, physical and psychological aspects of the space in relation to the main theme and to develop strategies about the necessary spatial requirements of the space, the necessary equipment of the sub-spaces, building technology, environmental and human factors.
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TRM 4152 Management Shadowing
Students who are accepted to this course go to the facility 3 days a week and work as a shadow of their manager.
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GMS 4011 Food and Media
Food and Media course covers the presentation, communication, advertising and promotion of food in the hospitality industry.
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GMS 4012 Food Legislation
Quality is directly related to the implementation of Food legislation and is recognised as the key to sustainable competitive success in the global market. This course introduces students to the basic concepts and applications of Food legislation.
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GMS 4013 Food Ethics
This course covers ethical issues such as ethical theories, food insecurity, hunger, food aid, consumer awareness and marketing issues, animal rights violations, ethics such as waste management and climate change.
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GMS 4014 Beverage Culture
This course covers beverage history, consumption and culture, beverage production, storage, presentation, cost control, bar management, profitability, legal and regulatory issues.
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GMS 4015 New Product Development in Food Industry
Definition of ‘new food product’ according to the food sector, factors in defining a food product introduced to the market as successful or unsuccessful, new product development processes on sectoral basis, the importance of consumers in the new product development process.
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GMS 4016 Food Policies
Food production and population growth, high food prices policy, hunger and starvation policies, green revolution debates, obesity, food aid and power, agricultural subsidies and trade, organic and local food, food safety, GMO, world food system National and international food laws and regulations. Applications of food laws and regulations in different countries.
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GMS 4018 Banquet and Banquet Management
This course provides information on banqueting and banqueting operations; includes planning, management and marketing procedures.
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GMS 4020 Food and Beverage Service
Food and beverage service, service personnel, service types, basic service types, protocol information, hygiene in service.
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GMS 4022 Gastronomy Seminars
The course enriches the knowledge of undergraduate students by covering examples representing science, culture, art and cuisine in a pioneering way in weekly topics.
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GMS 4024 Food Photography
This course helps students understand how to use their cameras, how to shoot using natural light and the practical tools necessary for the successful presentation of food and drink. Developing critical thinking and visual communication skills, students create their own photographs on an aesthetic and technical level.
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GMS 4026 Molecular Gastronomy
This course provides students with the scientific basis of gastronomy and provides information about new culinary trends on a molecular basis.
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GMS 4028 Professional Plate Design
The content of the course aims to unravel the link between culinary art and art and design and enables students to use their creativity in the kitchen and design food.
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TRM 4056 Restaurant Operation and Entrepreneurship
This course offers a systematic understanding of restaurant management and a start-up guide for entrepreneurs. The course emphasises the management nature of restaurants, employee job descriptions, motivation and evaluation of employees in a restaurant. Management approaches, customer profiles of different types of restaurants, service failure and customer satisfaction are other topics covered. Since each student is also a customer of a restaurant, case studies and discussion questions are expected to reveal students' experiences in daily life. After explaining the functioning of a restaurant, students are asked to design an innovative restaurant business model.
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TRM 4063 Market Research
This course will examine research avenues for solving industry problems in hospitality, recreation, sport and other tourism fields. Topics include problem identification, research rationale, research designs, information seeking strategies, survey development and statistical analysis. Written and oral communication skills as well as the use of data analysis software are emphasised.
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