ALTINBAŞ UNIVERSITY APPLIED SCIENCES FACULTY GASTRONOMY DEPARTMENT CURRICULUM YEAR I C O U R S E S

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1 ALINBAŞ NIVIY APPLID IN FALY GANMY DPAMN ILM M I YA I D / P GA 101 Food afety and anitation Z GA 103 Introduction to Gastronomy Z YB 101 Introduction to Business Management Z YB 105 Introduction to conomics Z H 103 History of urkish epublic Z K 103 urkish Language and ommunication Z BİL 100 omputer kills Z NG 111 nglish I Z KL 101 ulture and ociety Z ompulsory 30 otal per emester 30 D M II / P GA 102 ulinary Foundation Z GA 104 ulinary hemistry Z GA 106 ulinary Mathematics and Basic tatistical Analysis Z GA108 Basic oncepts of Law Z H 104 History of urkish epublic II Z K 104 urkish Language and ommunication II Z ocietal esponsibility Project Z NG 112 nglish II Z H 110 ivilization History Z 3 0 3

2 ompulsory 30 otal per emester 30

3 M III YA II D / P GA 201 Kitchen Practice I Z GA 203 Food History and rends Z GA 205 Introduction to Baking Z GA 207 Basic Principles of Nutrition Z GA 209 F&B ervices Z YB 209 Financial Accounting Z NG 211 nglish III Z GA 211 pecifications of foods Z GA 201 Kitchen Practice I Z ompulsory 30 otal per emester 30 D M IV / P GA 202 Kitchen Practice II Z GA 204 Introduction to Beverages Z GA 206 Pastry Practices Z GA 208 Marketing in F&B perations Z GA 210 Financial Management in F&B perations Z NG 212 nglish IV Z ompulsory 25 GA 212 Food in Fine Arts GA 214 ooking echnology GA 216 onsumer Behavior in F&B perations GA 218 ea and ea ulture lective 5

4 otal per emester 30

5 M V YA III D / P GA 301 urkish uisine I Z GA 303 trategic Management in F&B perations Z GA 305 Purchasing and torage in F&B perations Z NG 311 nglish ommunication I Z GA 399 ummer Practice I 3 ompulsory 21 GA 307 Advanced Pastry GA 309 able live and live il Production GA 311 Production Planning in F&B perations GA 313 Food Preservation echniques ne course will be selected from above G 225 Digital Photography V 221 Visual ommunication V 222 rban ulture GA 315 estaurant planning and design ontemporary Issues in ociology ne course will be selected from above lective 10 otal per emester 31 D M VI / P GA 302 urkish uisine II Z GA 304 ost ontrol in F&B perations Z GA 306 World uisines Z NG 312 nglish ommunication II Z 3 0 3

6 ompulsory 21 GA 308 Art of hocolate GA 310 offee and offee ulture GA 312 ulinary ulture and ociology GA 314 se of ocial Media in F&B Industry GA 316 Production of Fruit and Vegetables GA 318 Aroma hemistry MAN 352 Foundations of onsumer Behaviors wo courses will be selected from above lective 10 otal per emester 31

7 YA IV D M VII / P GA 401 Mediterranean uisine Z GA 403 ocial esponsibility and Professional thics Z GA 405 Menu Management Z GA 499 ummer Practice II 7 ompulsory 19 GA 407 Far astern ulinary ulture GA 417 egional uisines I GA 419 Anatolian thnic uisines ne course will be selected from above GA 409 Gastronomy ourism GA 411 Diary Production GA 413 HM in ervice ector GA 415 enology MAN 337 Foundations of ntrepreneurship ne course will be selected from above lective 10 otal per emester 29 D M VIII / P GA 402 Graduation Project Z 7 GA 404 atering Planning and Management Z GA 406 Work afety Z ompulsory 4 GA 408 Americas uisine GA 428 Anatolian egional uisines II GA 416 ecipe Development and Presentation kills ne course will be selected from above

8 GA 410 Bartending and Mixology GA 412 Food Laws and egulations GA 414 Budgeting in F&B perations GA 418 Agricultural Applications GA 420 Fermentation and Fermented Products ne course will be selected from above GA 422 Food tyling GA 424 vent and Banquet Management G292 Advertisement Photography GA 426 reativity ne course will be selected from above lective 15 otal per emester 29