ANTALYA BİLİM ÜNIVERSITY
TOURISM FACULTY
GASTRONOMY AND CULINARY ART CURRICULUM
(2022 - 2023) |
| FRESHMEN |
| 1 Fall Semester |
|
|
|
|
Theory |
Practice |
Credits |
ECTS |
Pre / Co-requisite |
| GMS 1001 |
BASICS OF GASTRONOMY |
|
|
|
|
3 |
0 |
3 |
4 |
|
| GMS 1003 |
FOOD SCIENCE |
|
|
|
|
3 |
0 |
3 |
4 |
|
| TRM 1005 |
SANITATION HYGIENE AND OCCUPATIONAL SAFETY |
|
|
|
|
3 |
0 |
3 |
5 |
|
| TRM 1007 |
BASIC OFFICE PROGRAMS |
|
|
|
|
1 |
2 |
2 |
5 |
|
| TRM 1009 |
BASIC MATH |
|
|
|
|
3 |
0 |
3 |
5 |
|
| HIST 101 |
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I |
|
|
|
|
2 |
0 |
2 |
2 |
|
| TURK 101 |
TURKISH LANGUAGE I |
|
|
|
|
2 |
0 |
2 |
2 |
|
| ACE 10X |
AREA ELECTIVE COURSE - ACADEMIC ENGLISH |
|
|
|
|
3 |
0 |
3 |
3 |
|
| |
|
|
|
|
TOTAL |
20 |
2 |
21 |
30 |
|
| 2 Spring Semester |
|
|
|
|
Theory |
Practice |
Credits |
ECTS |
Pre / Co-requisite |
| GMS 1002 |
INTRODUCTION TO KITCHEN APPLICATIONS |
|
|
|
|
2 |
2 |
3 |
6 |
Pre-requisite: TRM 1005 |
| GMS 1004 |
NUTRITION |
|
|
|
|
3 |
0 |
3 |
5 |
|
| GMS 1006 |
BASIC ART EDUCATION |
|
|
|
|
2 |
1 |
3 |
6 |
|
| TRM 1002 |
INTRODUCTION TO MANAGEMENT |
|
|
|
|
3 |
0 |
3 |
6 |
|
| TURK 102 |
TURKISH LANGUAGE II |
|
|
|
|
2 |
0 |
2 |
2 |
|
| HIST 102 |
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY II |
|
|
|
|
2 |
0 |
2 |
2 |
|
| ACE 10X |
AREA ELECTIVE COURSE - ACADEMIC ENGLISH |
|
|
|
|
3 |
0 |
3 |
3 |
|
| |
|
|
|
|
TOTAL |
17 |
3 |
19 |
30 |
|
| COURSES |
|
|
# OF COURSE |
CREDITS |
ECTS |
|
| CORE COURSES |
|
|
9 |
26 |
46 |
|
| GENERAL COURSES |
|
|
4 |
8 |
8 |
|
| AREA ELECTIVE COURSES |
|
|
2 |
6 |
6 |
|
| NON-AREA ELECTIVE COURSES |
|
|
0 |
0 |
0 |
|
| |
|
1st YEAR TOTAL |
15 |
40 |
60 |
|
| |
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
| SOPHOMORE |
| 3 Fall Semester |
|
|
|
|
Theory |
Practice |
Credits |
ECTS |
Pre / Co-requisite |
| GMS 2001 |
KITCHEN PRACTICES I |
|
|
|
|
1 |
3 |
3 |
6 |
Pre-requisite: TRM 1005 |
| GMS 2003 |
FOOD HISTORY |
|
|
|
|
3 |
0 |
3 |
3 |
|
| GMS 2005 |
BREADS |
|
|
|
|
1 |
3 |
3 |
4 |
Pre-requisite: TRM 1005 |
| GMS 2007 |
BEVERAGES |
|
|
|
|
3 |
0 |
3 |
4 |
|
| TRM 2001 |
FOOD AND BEVERAGE MANAGEMENT |
|
|
|
|
3 |
0 |
3 |
5 |
|
| TRM 2005 |
INTODUCTION TO MARKETING |
|
|
|
|
3 |
0 |
3 |
5 |
|
| *** 201 |
AREA ELECTIVE COURSE- FOREIGN LANGUAGE I |
|
|
|
|
3 |
0 |
3 |
3 |
|
| |
|
|
|
|
TOTAL |
17 |
6 |
21 |
30 |
|
| 4 Spring Semester |
|
|
|
|
Theory |
Practice |
Credits |
ECTS |
Pre / Co-requisite |
| GMS 2000 |
INTERNSHIP I |
|
|
|
|
0 |
2 |
1 |
10 |
Pre-requisite: GMS 1002 |
| GMS 2002 |
KITCHEN PRACTICES II |
|
|
|
|
1 |
3 |
3 |
5 |
Pre-requisite: TRM 1005 |
| GMS 2004 |
MENU PLANNING |
|
|
|
|
3 |
0 |
3 |
3 |
|
| GMS 2006 |
PASTRY |
|
|
|
|
1 |
3 |
3 |
4 |
Pre-requisite: TRM 1005 |
| TRM 2004 |
COST MANAGEMENT |
|
|
|
|
2 |
1 |
3 |
5 |
|
| *** 202 |
AREA ELECTIVE COURSE- FOREIGN LANGUAGE II |
|
|
|
|
3 |
0 |
3 |
3 |
Pre-requisite: ***201 Foreign Language I |
| |
|
|
|
|
TOTAL |
10 |
9 |
16 |
30 |
|
| COURSES |
|
|
# OF COURSE |
CREDITS |
ECTS |
|
| CORE COURSES |
|
|
11 |
31 |
54 |
|
| GENERAL COURSES |
|
|
0 |
0 |
0 |
|
| AREA ELECTIVE COURSES |
|
|
2 |
6 |
6 |
|
| NON-AREA ELECTIVE COURSES |
|
|
0 |
0 |
0 |
|
| |
|
2nd YEAR TOTAL |
13 |
37 |
60 |
|
| |
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
| JUNIOR |
| 5 Fall Semester |
|
|
|
|
Theory |
Practice |
Credits |
ECTS |
Pre / Co-requisite |
| GMS 3001 |
KITCHEN PRACTICES III |
|
|
|
|
1 |
3 |
3 |
6 |
Pre-requisite: TRM 1005 |
| GMS 3003 |
FOODS AND THEIR SPECIFICATIONS |
|
|
|
|
3 |
0 |
3 |
4 |
|
| GMS 3005 |
REGIONAL CUISINES |
|
|
|
|
1 |
3 |
3 |
5 |
Pre-requisite: TRM 1005 |
| GMS 3007 |
FOOD CULTURE |
|
|
|
|
3 |
0 |
2 |
4 |
|
| TRM 3001 |
SERVICE MARKETING |
|
|
|
|
3 |
0 |
3 |
5 |
Pre-requisite: TRM 1005 |
| GMS 3XXX |
AREA ELECTIVE COURSE |
|
|
|
|
2 |
0 |
2 |
3 |
|
| *** 301 |
AREA ELECTIVE COURSE - FOREIGN LANGUAGE III |
|
|
|
|
3 |
0 |
3 |
3 |
Pre-requisite: *** 202 Foreign Language II |
| |
|
|
|
|
TOTAL |
16 |
0 |
19 |
30 |
|
| 6 Spring Semester |
|
|
|
|
Theory |
Practice |
Credits |
ECTS |
Pre / Co-requisite |
| GMS 3000 |
INTERNSHIP II |
|
|
|
|
0 |
2 |
1 |
10 |
Pre-requisite: GMS 2000 |
| GMS 3002 |
KITCHEN PRACTICES IV |
|
|
|
|
1 |
3 |
3 |
5 |
Pre-requisite: TRM 1005 |
| GMS 3004 |
TURKISH CUISINE |
|
|
|
|
1 |
3 |
3 |
4 |
Pre-requisite: TRM 1005 |
| KPL 101 |
CAREER PLANNING |
|
|
|
|
1 |
0 |
1 |
2 |
|
| GMS 3XXX |
AREA ELECTIVE COURSE |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 3XXX |
AREA ELECTIVE COURSE |
|
|
|
|
2 |
0 |
2 |
3 |
|
| *** 302 |
AREA ELECTIVE COURSE - FOREIGN LANGUAGE IV |
|
|
|
|
3 |
0 |
3 |
3 |
Pre-requisite: *** 301 Foreign Language III |
| |
|
|
|
|
TOTAL |
10 |
8 |
15 |
30 |
|
| COURSES |
|
|
# OF COURSE |
CREDITS |
ECTS |
|
| CORE COURSES |
|
|
7 |
21 |
43 |
|
| GENERAL COURSES |
|
|
1 |
1 |
2 |
|
| AREA ELECTIVE COURSES |
|
|
5 |
12 |
15 |
|
| NON-AREA ELECTIVE COURSES |
|
|
0 |
0 |
0 |
|
| |
|
3rd YEAR TOTAL |
13 |
34 |
60 |
|
| |
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
| SENIOR |
| 7 Fall Semester |
|
|
|
|
Theory |
Practice |
Credits |
ECTS |
Pre / Co-requisite |
| GMS 4001 |
KITCHEN PRACTICES V |
|
|
|
|
1 |
3 |
3 |
6 |
Pre-requisite: TRM 1005 |
| GMS 4003 |
INTERNATIONAL KITCHEN PRACTICES |
|
|
|
|
1 |
3 |
3 |
6 |
Pre-requisite: TRM 1005 |
| GMS 4005 |
AGRICULTURAL PRODUCTION |
|
|
|
|
1 |
2 |
2 |
5 |
|
| GMS 4007 |
FACILITIES MANAGEMENT AND DESIGN |
|
|
|
|
3 |
0 |
3 |
4 |
|
| GMS 4XXX |
AREA ELECTIVE COURSE |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 4XXX |
AREA ELECTIVE COURSE |
|
|
|
|
2 |
0 |
2 |
3 |
|
| USD 100 |
AREA ELECTIVE COURSE |
|
|
|
|
2 |
0 |
2 |
3 |
|
| |
|
|
|
|
TOTAL |
12 |
8 |
17 |
30 |
|
| 8 Spring Semester |
|
|
|
|
Theory |
Practice |
Credits |
ECTS |
Pre / Co-requisite |
| GMS 4002 |
KITCHEN PRACTICES VI |
|
|
|
|
1 |
3 |
3 |
5 |
Pre-requisite: TRM 1005 |
| GMS 4004 |
VEGETARIAN CUISINE |
|
|
|
|
1 |
3 |
3 |
5 |
Pre-requisite: TRM 1005 |
| GMS 4006 |
CAPSTONE PROJECT |
|
|
|
|
3 |
1 |
4 |
5 |
|
| GMS 4XXX |
AREA ELECTIVE COURSE |
|
|
|
|
2 |
0 |
2 |
3 |
Equivalency:
TRM 4152 15 ECTS,
relevant legislation Art. 10 |
| GMS 4XXX |
AREA ELECTIVE COURSE |
|
|
|
|
2 |
0 |
2 |
3 |
| GMS 4XXX |
AREA ELECTIVE COURSE |
|
|
|
|
2 |
0 |
2 |
3 |
| GMS 4XXX |
AREA ELECTIVE COURSE |
|
|
|
|
2 |
0 |
2 |
3 |
| GMS 4XXX |
AREA ELECTIVE COURSE |
|
|
|
|
2 |
0 |
2 |
3 |
| |
|
|
|
|
TOTAL |
15 |
7 |
20 |
30 |
|
| COURSES |
|
|
# OF COURSE |
CREDITS |
ECTS |
|
| CORE COURSES |
|
|
7 |
21 |
36 |
|
| GENERAL COURSES |
|
|
0 |
0 |
0 |
|
| AREA ELECTIVE COURSES |
|
|
7 |
14 |
21 |
|
| NON-AREA ELECTIVE COURSES |
|
|
1 |
3 |
3 |
|
| |
|
4th YEAR TOTAL |
15 |
38 |
60 |
|
| |
|
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
|
|
| AREA ELECTIVE COURSE |
|
|
|
|
Theory |
Practice |
Credits |
ECTS |
Pre / Co-requisite |
| |
Group - 0 (Gastronomy and Culinary Art Area Electives) |
|
|
|
|
|
|
|
|
|
| GMS 3011 |
FOOD AND SUSTAINABILITY |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 3013 |
NEW TRENDS IN GASTRONOMY |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 3015 |
TOURISM AND HOSPITALITY INDUSTRY |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 3006 |
WORLD CUISINE CULTURES |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 3008 |
CHEESE VARIETIES ININTERNATIONAL CUISINES |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 3010 |
SENSORY EVALUATION OF FOODS |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 3012 |
GASTRONOMY TOURISM |
|
|
|
|
2 |
0 |
2 |
3 |
|
| TRM 4063 |
MARKET RESEARCH IN TOURISM |
|
|
|
|
2 |
0 |
2 |
3 |
|
| TRM 4011 |
FOOD AND MEDIA |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 4013 |
FOOD ETHICS |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 4015 |
NEW PRODUCT DEVELOPMENT IN FOOD SECTOR |
|
|
|
|
2 |
0 |
2 |
3 |
|
| TRM 4056 |
RESTAURANT OPERATIONS AND ENTREPRENEURSHIP |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 4012 |
FOOD REGULATIONS |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 4014 |
BEVERAGE CULTURE |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 4016 |
FOOD POLITICS |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 4018 |
BANQUET AND EVENT MANAGEMENT |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 4020 |
FOOD AND BEVERAGE SERVICE |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 4022 |
GASTRONOMY SEMINARS |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 4024 |
FOOD PHOTOGRAPHY |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 4026 |
MOLECULAR GASTRONOMY |
|
|
|
|
2 |
0 |
2 |
3 |
|
| GMS 4028 |
PROFESIONAL PLATE DESIGN |
|
|
|
|
2 |
0 |
2 |
3 |
|
| |
Group - 1 (Vocational Education Electives) |
|
|
|
|
|
|
|
|
|
| TRM 4152 |
MANAGEMENT SHADOWING |
|
|
|
|
1 |
15 |
8 |
15 |
|
| |
Group - 2 (Foreign Language Electives) |
|
|
|
|
|
|
|
|
|
| SPA 201 |
SPANISH I |
|
|
|
|
3 |
0 |
3 |
3 |
|
| GRM 201 |
GERMAN I |
|
|
|
|
3 |
0 |
3 |
3 |
|
| CHI 201 |
CHINESE I |
|
|
|
|
3 |
0 |
3 |
3 |
|
| RUS 201 |
RUSSIAN I |
|
|
|
|
3 |
0 |
3 |
3 |
|
| SPA 202 |
SPANISH II |
|
|
|
|
3 |
0 |
3 |
3 |
|
| GRM 202 |
GERMAN II |
|
|
|
|
3 |
0 |
3 |
3 |
|
| CHI 202 |
CHINESE II |
|
|
|
|
3 |
0 |
3 |
3 |
|
| RUS 202 |
RUSSIAN II |
|
|
|
|
3 |
0 |
3 |
3 |
|
| SPA 301 |
SPANISH III |
|
|
|
|
3 |
0 |
3 |
3 |
|
| GRM 301 |
GERMAN II |
|
|
|
|
3 |
0 |
3 |
3 |
|
| CHI 301 |
CHINESE III |
|
|
|
|
3 |
0 |
3 |
3 |
|
| RUS 301 |
RUSSIAN III |
|
|
|
|
3 |
0 |
3 |
3 |
|
| SPA 302 |
SPANISH IV |
|
|
|
|
3 |
0 |
3 |
3 |
|
| GRM 302 |
GERMAN IV |
|
|
|
|
3 |
0 |
3 |
3 |
|
| CHI 302 |
CHINESE IV |
|
|
|
|
3 |
0 |
3 |
3 |
|
| RUS 302 |
RUSSIAN IV |
|
|
|
|
3 |
0 |
3 |
3 |
|
| |
Group - 3 (Academic English Electives) |
|
|
|
|
|
|
|
|
|
| ACE 101 |
INTRODUCTION TO ACADEMIC READING AND WRITING |
|
|
|
|
3 |
0 |
3 |
3 |
|
| ACE 102 |
ACADEMIC READING AND WRITING |
|
|
|
|
3 |
0 |
3 |
3 |
Pre-requisite: ACE 101 |
| ACE 103 |
PRESENTATION SKILLS |
|
|
|
|
3 |
0 |
3 |
3 |
|
| ACE 104 |
COMMUNICATION SKILLS |
|
|
|
|
3 |
0 |
3 |
3 |
|
| NUMBER OF COURSES AND TOTAL CREDITS |
NUMBER OF COURSE |
CREDITS |
ECTS |
|
| 56 |
149 |
240 |
|
| Form No: ÜY-FR-1053 Yayın Tarihi: 25.08.2021 Değ.Tarihi: -Değ. No: 0 |
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