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16020-GASTRONOMY AND CULINARY ARTS (TURKISH)-
LEVEL: Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
PROGRAMME COURSE STRUCTURE
Please click on a course unit to see the details

1. Year Fall ( First ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
2648 KGU400 PERSONAL DEVELOPMENT PRACTICES Compulsory 0 + 0 0.0 0.0
2228 GAS113 INTRODUCTION TO GASTRONOMY Compulsory 3 + 0 3.0 5.0
562 ING101 ENGLISH I Compulsory 3 + 0 3.0 4.0
549 BLG101 COMPUTER I Compulsory 2 + 0 2.0 2.0
548 TRK101 TURKISH LANGUAGE I Compulsory 2 + 0 2.0 2.0
547 ATA101 ATATURK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION I Compulsory 2 + 0 2.0 2.0
2229 GAS115 FOOD TECHNOLOGY FOR GASTRONOMY AND CULINARY ARTS Compulsory 3 + 0 3.0 5.0
2227 GAS111 FOOD PRODUCTION I Compulsory 2 + 2 3.0 4.0
2230 GAS117 WEEKLY WORK EXPERIENCE I Compulsory 0 + 6 3.0 3.0
2646 ORY100 ORIENTATION Compulsory 0 + 0 0.0 0.0
  Details
ELECTIVE COURSE MODULE Elective -  - - 3
0001 BLMSEC Programme Elective - + - - -
Total ECTS Credit (Compulsory):27 Total ECTS Credit (Elective) :3 Total ECTS Credit :30

1. Year Spring ( Second ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
2234 GAS108 WEEKLY WORK EXPERIENCE II Compulsory 0 + 6 3.0 3.0
686 ATA102 ATATÜRK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION II Compulsory 2 + 0 2.0 2.0
688 TRK102 TURKISH LANGUAGE II Compulsory 2 + 0 2.0 2.0
687 BLG102 COMPUTER II Compulsory 2 + 0 2.0 2.0
689 ING102 ENGLISH II Compulsory 3 + 0 3.0 4.0
2233 GAS106 OCCUPATIONAL SAFETY AND SANITATION IN FOOD AND BEVERAGE COMPANIES Compulsory 3 + 0 3.0 5.0
2232 GAS104 FOOD AND BEVERAGE SERVICES Compulsory 3 + 0 3.0 5.0
2231 GAS102 FOOD PRODUCTION II Compulsory 2 + 2 3.0 4.0
  Details
ELECTIVE COURSE MODULE Elective -  - - 3
0001 BLMSEC Programme Elective - + - - -
0002 BLMSEC Programme Elective - + - - -
Total ECTS Credit (Compulsory):27 Total ECTS Credit (Elective) :3 Total ECTS Credit :30

2. Year Fall ( Third ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
2236 GAS217 MENU PLAN STRATEGIES IN FOOD AND BEVERAGE BUSINESSES Compulsory 3 + 0 3.0 4.0
2235 GAS215 FOOD PRODUCTION III Compulsory 2 + 2 3.0 6.0
2237 GAS219 FOOD AND BEVERAGE COST CONTROL Compulsory 3 + 0 3.0 3.0
2238 GAS221 WORLD CULINARY CULTURES Compulsory 3 + 0 3.0 3.0
2239 GAS223 COMPUTER APPLICATIONS IN FOOD AND BEVERAGE COMPANIES Compulsory 3 + 1 3.0 4.0
2276 GAS225 PURCHASING IN FOOD AND BEVERAGE COMPANIES Compulsory 3 + 0 3.0 3.0
2241 GAS227 WEEKLY WORK EXPERIENCE III Compulsory 0 + 6 3.0 4.0
  Details
ELECTIVE COURSE MODULE Elective -  - - 3
0001 BLMSEC Programme Elective - + - - -
0001 FKSEC Faculty Elective - + - - -
Total ECTS Credit (Compulsory):27 Total ECTS Credit (Elective) :3 Total ECTS Credit :30

2. Year Spring ( Fourth ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
2242 GAS214 FOOD PRODUCTION IV Compulsory 2 + 2 3.0 6.0
2243 GAS216 COMMUNICATION SKILLS FOR TOURISM INDUSTRY Compulsory 3 + 0 3.0 4.0
2244 GAS218 BASIC PASTRY Compulsory 2 + 2 3.0 5.0
2245 GAS220 LOCAL TURKISH CUISINE APPLICATIONS Compulsory 2 + 2 3.0 5.0
2246 GAS222 KITCHEN MANAGEMENT Compulsory 3 + 0 3.0 3.0
2247 GAS224 WEEKLY WORK EXPERIENCE IV Compulsory 0 + 6 3.0 4.0
  Details
ELECTIVE COURSE MODULE Elective -  - - 3
0001 BLMSEC Programme Elective - + - - -
Total ECTS Credit (Compulsory):27 Total ECTS Credit (Elective) :3 Total ECTS Credit :30

3. Year Fall ( Fifth ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
2251 GAS307 WEEKLY WORK EXPERIENCE VI Compulsory 0 + 6 3.0 4.0
2248 GAS301 FOOD PRODUCTION V Compulsory 2 + 2 3.0 6.0
2249 GAS303 SAFETY AND SANITATION FOR FOODSERVICE INDUSTRY Compulsory 3 + 0 3.0 3.0
2250 GAS305 ADVANCED PASTRY Compulsory 2 + 2 3.0 6.0
2267 GAS313 FOOD AND BEVERAGE MARKETING Compulsory 3 + 0 3.0 3.0
2263 GAS309 ART OF CHOCOLATE Compulsory 2 + 2 3.0 4.0
  Details
ELECTIVE COURSE MODULE Elective -  - - 4
0001 BLMSEC Programme Elective - + - - -
0001 UNSEC University Elective - + - - -
Total ECTS Credit (Compulsory):26 Total ECTS Credit (Elective) :4 Total ECTS Credit :30

3. Year Spring ( Sixth ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
2254 GAS306 BANQUET MANAGEMENT Compulsory 3 + 0 3.0 5.0
2252 GAS302 FOOD PRODUCTION VI Compulsory 2 + 2 3.0 6.0
2253 GAS304 KITCHEN PLANNING AND DESIGN Compulsory 3 + 0 3.0 5.0
2255 GAS308 WEEKLY WORK EXPERIENCE VI Compulsory 0 + 6 3.0 4.0
  Details
ELECTIVE COURSE MODULE Elective -  - - 10
0001 BLMSEC Programme Elective - + - - -
0001 UNSEC University Elective - + - - -
Total ECTS Credit (Compulsory):20 Total ECTS Credit (Elective) :10 Total ECTS Credit :30

4. Year Fall ( Seventh ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
2268 GAS407 ALACART KITCHEN Compulsory 2 + 2 3.0 6.0
2258 GAS405 BUFFET DESIGN AND DECORATION Compulsory 2 + 2 3.0 5.0
2257 GAS403 MANAGEMENT FOR FOODSERVICE INDUSTRY Compulsory 3 + 0 3.0 4.0
2256 GAS401 FOOD PRODUCTION VII Compulsory 2 + 2 3.0 6.0
  Details
ELECTIVE COURSE MODULE Elective -  - - 9
0001 BLMSEC Programme Elective - + - - -
0001 UNSEC University Elective - + - - -
Total ECTS Credit (Compulsory):21 Total ECTS Credit (Elective) :9 Total ECTS Credit :30

4. Year Spring ( Eighth ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
2269 GAS410 SPECIAL EVENTS IN THE FOOD AREA Compulsory 3 + 0 3.0 4.0
2262 GAS408 ACCOUNTING FOR FOODSERVICE INDUSTRY Compulsory 3 + 0 3.0 5.0
2261 GAS406 RESTAURANT LAYOUT AND SERVICE Compulsory 2 + 2 3.0 5.0
2260 GAS404 WINE BASIC Compulsory 3 + 0 3.0 4.0
2259 GAS402 FOOD PRODUCTION VIII Compulsory 2 + 2 3.0 6.0
  Details
ELECTIVE COURSE MODULE Elective -  - - 6
0001 BLMSEC Programme Elective - + - - -
Total ECTS Credit (Compulsory):24 Total ECTS Credit (Elective) :6 Total ECTS Credit :30
EBS : Kıbrıs İlim Üniversitesi Eğitim Öğretim Bilgi Sistemi Kıbrıs İlim Üniversitesi AKTS Bilgi Paketi AKTS Bilgi Paketi ECTS Information Package Avrupa Kredi Transfer Sistemi (AKTS/ECTS), Avrupa Yükseköğretim Alanı (Bologna Süreci) hedeflerini destekleyen iş yükü ve öğrenme çıktılarına dayalı öğrenci/öğrenme merkezli öğretme ve öğrenme yaklaşımı çerçevesinde yükseköğretimde uluslarası saydamlığı arttırmak ve öğrenci hareketliliği ile öğrencilerin yurtdışında gördükleri öğrenimleri kendi ülkelerinde tanınmasını kolaylaştırmak amacıyla Avrupa Komisyonu tarafından 1989 yılında Erasmus Programı (günümüzde Yaşam Boyu Öğrenme Programı) kapsamında geliştirilmiş ve Avrupa ülkeleri tarafından yaygın olarak kabul görmüş bir kredi sistemidir. AKTS, aynı zamanda, yükseköğretim kurumlarına, öğretim programları ve ders içeriklerinin iş yüküne bağlı olarak kolay anlaşılabilir bir yapıda tasarlanması, uygulanması, gözden geçirilmesi, iyileştirilmesi ve bu sayede yükseköğretim programlarının kalitesinin geliştirilmesine ve kalite güvencesine önemli katkı sağlayan bir sistematik yaklaşım sunmaktadır. ETIS : İstanbul Aydın University Education & Training System Cyprus Science University ECTS Information Package ECTS Information Package European Credit Transfer and Accumulation System (ECTS) which was introduced by the European Council in 1989, within the framework of Erasmus, now part of the Life Long Learning Programme, is a student-centered credit system based on the student workload required to achieve the objectives of a programme specified in terms of learning outcomes and competences to be acquired. The implementation of ECTS has, since its introduction, has been found wide acceptance in the higher education systems across the European Countries and become a credit system and an indispensable tool supporting major aims of the Bologna Process and, thus, of European Higher Education Area as it makes teaching and learning in higher education more transparent across Europe and facilitates the recognition of all studies. The system allows for the transfer of learning experiences between different institutions, greater student mobility and more flexible routes to gain degrees. It also offers a systematic approach to curriculum design as well as quality assessment and improvement and, thus, quality assurance.