ÜY-FR-0466 AKTS GAST 101 Int to Gast

ÜY-FR-0467 AKTS GAST 103 Nutrition

ÜY-FR-0468 AKTS GAST 400 CAPSTONE PROJECT

ÜY-FR-0469 AKTSGAST 104 Food Science

ÜY-FR-0470 AKTS GAST 106 Bahçe Ürünleri Yetiştirme

ÜY-FR-0471 AKTS GAST 305-Yiyecek ve İçecek için Satış ve Pazarlama

ÜY-FR-0472 AKTS GAST 306 Advanced Bakery and Pastery

ÜY-FR-0473 AKTS GAST 307 Ottoman Kitchen Culture

ÜY-FR-0474 AKTS GAST 108 BASIC ART EDUCATION

ÜY-FR-0475 AKTS GAST 200 SUMMER WORK INTEGRATED LEARNING I

ÜY-FR-0476 AKTS GAST 201 Introduction to Culinary Technology

ÜY-FR-0477 AKTS GAST 202 Mutfak Teknolojileri I

ÜY-FR-0478 AKTS GAST 203 FOOD AND THEIR SPECIFICATIONS

ÜY-FR-0479 AKTS GAST 405 World Cuisines

ÜY-FR-0480 AKTS GAST 204 Food Culture

ÜY-FR-0481 AKTS GAST 205 İçeceklere Giriş

ÜY-FR-0482 AKTS GAST 206 Banquet and Event Management

ÜY-FR-0483 AKTS GAST 208 Introduction to Pastry and Bakery

ÜY-FR-0484 AKTS GAST 210 Food History

ÜY-FR-0485 AKTS GAST 300 SUMMER WORK INTEGRATED LEARNING II

ÜY-FR-0486 AKTS GAST 301 Kitchen Technology II

ÜY-FR-0487 AKTS GAST 302 Kitchen Technology III

ÜY-FR-0488 AKTS GAST 303 COST CONTROL & PURCHASING 221117

ÜY-FR-0489 AKTS GAST 304 Turkish Regional Cuisines

ÜY-FR-0490 AKTS GAST 401 Menu Planning and Design

ÜY-FR-0491 AKTS GAST 402 Facilities Management and Design

ÜY-FR-0492 AKTS GAST 403 KITCHEN TECHNOLOGY IV

ÜY-FR-0493 AKTS GAST 404 Culinary Technology V

ÜY-FR-0494 AKTS GAST 405 Dünya Mutfakları

ÜY-FR-0495 AKTS GAST 407 Food Politics and Regulations

ÜY-FR-0496 AKTS GAST 330 Cheese Varieties in International Cuisines

ÜY-FR-0497 AKTS GAST 331 Sensory Evaluation of Food

ÜY-FR-0498 AKTS GAST 332 Gastronomic Writing

ÜY-FR-0499 AKTS GAST 333 Vejetaryen Mutfağı

ÜY-FR-0500 AKTS GASTRONOMİDE YENİ TRENDLER

ÜY-FR-0501 AKTS GAST -Restoran Operasyonları, Problemleri ve Çözümleri

ÜY-FR-0502 AKTS GAST 431 Food Styling and Photography

ÜY-FR-0503 AKTS GAST 432 Food and Media

ÜY-FR-0504 AKTS GAST 433 Oenology

ÜY-FR-0505 AKTS GAST 434 Food and Beverage Service

ÜY-FR-0506 AKTS GAST 435 Chocolate Art

ÜY-FR-0507 AKTS GAST 436 AEGEAN & MEDITERRANEAN CUISINE

ÜY-FR-0508 AKTS GAST 437 Gastronomy Tourism

ÜY-FR-0509 AKTS GAST 439 Culinary Geography

ÜY-FR-0510 AKTS GAST 466 Innovation and Creativity