1. Semester
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| GAS101 | Tourism and Hospitality Math | 3 | 0 | 3 | 5 | This is a comprehensive hospitality mathematics course, designed to provide students with the essential numeric skills required for Hospitality and Tourism management. The course content includes percentages, menu pricing, yield and price factors, profit and loss statements, algebra, simple and compound interest, hospitality and tourism statistics, and weight/volume conversions between the Imperial and Metric systems. | ||
| GAS103 | Principles of Nutririon | 3 | 0 | 3 | 5 | Principles of persanal health, energy requirements and calculations, carbonates, oils, protein, vitamins and mineralts; nutrician among the lifecycle and exercise, nutrician and health, nutricious element loss reduction, health Diet schedule, dietary menu engineering. | ||
| GAS105 | Sanitation and Personel Hygine | 3 | 0 | 3 | 6 | |||
| GAS107 | English in Hospitality I | 3 | 0 | 3 | 6 | This cource will introduce English Tourism terminology where sutendts will be able to understand and develop their reading and speaking skills. | ||
| GAS109 | History of Food & Beverage | 3 | 0 | 3 | 6 | Investigation of the development of food production and consumption with effect of historical economical, social, political and control factos. Outline the Acient era until Rannasience changing cultures and eating habits, food conversion, food presentation and consumption style. | ||
| TURK001 | Turkish I | 3 | 0 | 0 | 2 | In this lesson students will learn the languages rules, consumptions, the foundation and utilization of the Turkish language in focus of speaking the language correctly and clearly. Also important Turkish literature will be introduces to the student. | ||
| GAS307 | Food, Culture and Society | 3 | 0 | 3 | 6 | Introduction to the education of food in society and the complex relationships between cultures. Food consumptions and religious identities and also the interaction between cultures. Food selection and food production cultures, the effects of technological developments in their relations with social developments. | ||
| Total | 18 | 36 |
2. Semester
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| GAS106 | Consumer Behaviour | 3 | 0 | 3 | 5 | The course provides a scope of behavioral concepts and ways to determine the strategic implications of customer behavior for marketers in tourism and hospitality industry. The course engages student to get familiarized with the realities and associations of buyer behavior in hospitality marketing. This course provides understanding of buyer behavior that can alleviate strategic decision making in hospitality operations. | ||
| GAS102 | Principles of Marketing Principles of Marketing | 3 | 0 | 3 | 5 | This course serves as an introduction to the basic concepts and practices of modern hospitality to student's knowledge. It will have a balance between theories-concepts and practices-applications. An integrative approach will be used to discuss the major marketing decisions hospitality marketing managers face in today's global marketplace. | ||
| GAS104 | Food & Beverage Management | 3 | 0 | 3 | 6 | Introduction to the food and beverage industry and management. The food and beverage department and organization structure. Hygiene, sanitation and security. Nutrition, menu service, kitchen production, bar knowledge and service, food and beverage marketing, host relationship and dealing with complaints. | ||
| GAS108 | English for Hospitality II | 3 | 0 | 3 | 6 | This course will introduce English Tourism terminology where students will be able to understand and develop their reading and speaking skills. | ||
| GAS110 | Kitchen Management | 3 | 0 | 3 | 6 | Kitchen and organization, management and leadership, kitchen management and productivity, other departments and relationships, organization and responsibility, kitchen planning. Kitchen ingredients planning, inventory. Kitchen health and hygiene, food transport and hygiene, sanitation, food poisoning and health. Standard recipies, cooking management, food consumption elements, hunger, appetite and attractiveness. | ||
| TURK002 | Turkish II | 3 | 0 | 0 | 2 | In this lesson students will learn the languages rules, consumptions, the foundation and utilization of the Turkish language in focus of speaking the language correctly and clearly. Also important Turkish literature will be introduces to the student. | ||
| Total | 15 | 30 |
3. Semester
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| GAS201 | Food & Beverage Cost Control | 3 | 0 | 3 | 5 | Food and beverage classifications and functions, organization structures, service planning and marketing, food and beverage cost control, the benefits of control for business's. food and beverage cost control and stages. Developing costing for food and beverage standard receipies, cost calculation. Statistical calculation and reflection in report writing of food and beverage events. | ||
| GAS203 | Restaurant Management | 3 | 0 | 3 | 5 | Principles of the restaurant business. Restaurant development and cost control analysis. Restaurant management planning, organisations management and control process's. restaurant business marketing, selling, finance and human resource application. | ||
| GAS205 | Culinary Practice II | 0 | 3 | 3 | 6 | The course introduces students to practical applications of culinary arts to include all salads, salad sauces, meze, canapi and cold appertisors. Preperation and presentation techniques. General food preparation and cooking principles. Soup, vegetable, a variety of pastry ingredients, meat and poultry preparation and production. Soup, vegerable, a variety of pastry ingredients, meat and poultry preparation and cooking principles. Garnish, presentation and preparation. This course builds on Part I and extends kitchen practice to provide a broader understanding and experience in the preparation of starters and the main courses and deserts for a variety of international menus. | ||
| GAS207 | Traditional European Cuisine | 0 | 6 | 3 | 6 | The general framework of European Cuisine (İtalian,French, Mid Europe). The main ingredients used in European cuisine and the development of skills in the preparation of these ingredients throught application, the main history of this cuisine and cultural elements and the marriage of these foods in presentation and organization. | ||
| NH001 | National History I | 3 | 0 | 0 | 2 | In this course the Turkish History, Atatürk era international relations, international independence and Atatürk principles and its revolution is explained. | ||
| Total | 12 | 24 |
4. Semester
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| GAS202 | Menu Planning & Design | 3 | 0 | 3 | 5 | Definition of food and beverage menu engineering. Menu types, age groups and industry related menu planning. Health related menu planning. Special features of Menu planning, menu contents, menus and selling, menu design and pricing. | ||
| GAS204GAS204 | Modern Cuisine | 0 | 3 | 3 | 5 | Theoretical presentation of North, Central and South America, Australia and New Zealand cuisine's materials and food processing. Description on the effect of the present century and access to world markets from communicating with the global processes of development, change in dietary patterns of people and focuses on food options. | ||
| GAS206 | Culinary Practice II | 0 | 3 | 3 | 5 | The course introduces students to practical applications of culinary arts to include all salads, salad sauces, meze, canapi and cold appertisors. Preperation and presentation techniques. General food preparation and cooking principles. Soup, vegetable, a variety of pastry ingredients, meat and poultry preparation and production. Soup, vegerable, a variety of pastry ingredients, meat and poultry preparation and cooking principles. Garnish, presentation and preparation. This course builds on Part I and extends kitchen practice to provide a broader understanding and experience in the preparation of starters and the main courses and deserts for a variety of international menus. | ||
| GAS208 | Beverage Industry and Production | 3 | 0 | 3 | 5 | Introduction to history, traditions and preparation of alcoholic and non-alcoholic drinks. Meals and snacks that are compatible with drinks. Beverages used in the kitchen to prepare meals. Bar management and General information about drinks. General information about soft drinks. Information about the alcohol and beverage industry and the management of manufacturing. | ||
| NH002 | National History II | 3 | 0 | 0 | 2 | In this course the Turkish History, Atatürk era international relations, international independence and Atatürk principles and its revolution is explained. | ||
| GAS001 | Internship | 0 | 0 | 0 | 4 | Students are expected to work complete 75 days internship in a appropriate kitchen. Students must prepare a presentation as part of the assessment to pass. | ||
| Total | 12 | 26 |
5. Semester
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| GAS301 | Marketing in Food & Beverage Management | 3 | 0 | 3 | 6 | Food and beverage sectorial marketing functions and management. Marketing definitions and management of food and beverage. Insident and subject analysis management. | ||
| GAS303 | Restaurant Structure and Design | 3 | 0 | 3 | 6 | Restaurant interior and design. Kitchen principles, production and service area design and structure. Electric and other energy resources management. An outline of requirements depending on Menu, selection and purchasing. Importance of ambiance and suitablity. Tableware requirements. | ||
| GAS305 | Introduction to Pastry | 0 | 3 | 3 | 6 | The main rules of pastry production. Introduction to the main varieties of pastris, preparation and presentation. | ||
| GAS309 | Wine Production & Tasting | 2 | 1 | 3 | 6 | The foundation requirements of understanding types of Grapes, Wine and Wine making. World map of winemaking and traditional wine information. Introduction to different types of wines, quality and tasting skills. Food and Wine combining, usage of spice and wine in food production and aroma. | ||
| Total | 12 | 24 |
6. Semester
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| GAS302 | Anatolian Cuisine | 1 | 2 | 3 | 5 | Applications of examples of the rich Anatolian cuisine from different areas and its traditional kitchen and how it is applied to date. | ||
| GAS304 | Food Styling and Photography | 2 | 1 | 3 | 5 | The course will focus on Food decoration, the world is changing and has the influence of being decorative the meal, now it's not enough to make delicious meals. It's also important to present in a best possible way, the course will show and give opportunity to be like a painter or a sculptor, in the kitchens to decorate the food art on the plate not just only good cooking. | ||
| GAS306 | Cake Decoration | 1 | 2 | 3 | 5 | Introduction and description on decorating cake and presentation of desserts and pastries. | ||
| GAS308 | Hrm in Hospitality | 3 | 0 | 3 | 5 | Introduction to Human Resource Management & its policies and planning's. ıntroduction to job analysis, job descriptions, job requirements. Description on labor market and employment. Description about the procedure of selection, recruitment, training, team building and development, employee evaluation, discipline, pricing, hospitality industry and industrial relations. | ||
| GAS310 | Fast Food Management | 1 | 2 | 3 | 6 | The main framework of the food industry is outlined. An identification to Cafes , bars, taeaways and franchise business's are analysed on the main restaurant set up and costing. Marketing, selling, finance and human resource management are generally applied. | ||
| GAS002 | Internship | 0 | 0 | 0 | 4 | Students are expected to work complete 75 days internship in a appropriate kitchen. Students must prepare a presentation as part of the assessment to pass. | ||
| Total | 15 | 30 |
7. Semester
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| GAS401 | Events Management | 3 | 0 | 3 | 6 | Definitions of events, purpose of the sector and the factors that must be considered in events planning. Time planning and management, calendar planning and coordinating, target audience, venue inspection, marketing material, events itinerary program development, media relations, monitoring and evaluation. | ||
| GAS403 | Catering Service | 2 | 1 | 3 | 6 | An explanation of Banquet food production, table d'hote food production, pre-prepared food production and industrial food preparation and production. | ||
| GAS405 | Traditional Turkish Cuisine | 2 | 1 | 3 | 6 | Modern Turkish cuisine and the influence of kitchens in the 19th and 20th century. The Ottoman kitchen culture. Techniques utilized in the kitchen, food ingredients, food customs and traditions. The modernization of the Ottoman kitchen. | ||
| GAS407 | International Rules and Regulation in Food Production | 3 | 0 | 3 | 6 | Rules and regulations of the international nutrician legislation and systems. Also introduction of ethics of geneticly modified foods, food important companents, micro security and regulation responsibilities are included. | ||
| Total | 12 | 24 |
8. Semester
| CODE | COURSE NAME | T | P | C | ECTS | Prereq. | Syllabus | Description |
|---|---|---|---|---|---|---|---|---|
| GAS402 | Serving Techniques | 1 | 2 | 3 | 6 | Description of goods and services, special features about restaurant and service department, service personnel, properties of professional stages and their features, description of materials used in the service department, dining tables, chairs, plates, cups, table linen, napkins and preparation in restaurant service procedures & description hot to attend customers, types of breakfast, room service, banquets and protocol service, the definition of the bar, bar service, general information about the bat and drinks. | ||
| GAS404 | Fusion Cuisine | 1 | 2 | 3 | 6 | The definition and description of fusion cuisine in the world through the examples and applications and experimental production techniques. | ||
| GAS406 | Food in Literature and Films | 3 | 0 | 3 | 6 | The aim of the course is to describe the food connection to the film and literature. Study about the books and films which has been written and filmed on food. | ||
| GAS408 | Graduation Project | 3 | 0 | 3 | 6 | The graduation project will be based on what they have learned in their educational period and what they implement in their education. Students can choose a topic either single or in group according to their field using appropriate methods and techniques. The graduation projects will be evaluate by the project committee consisting of a faculty member of the program. | ||
| Total | 12 | 24 |