Program Information
Amaç
The aim of the Gastronomy and Culinary Arts Department is to educate professionals capable of assuming high-level responsibilities across all food-related sectors, particularly within the tourism and food and beverage industries. These professionals are expected to possess an in-depth mastery of national and international culinary cultures and be equipped with modern kitchen management and business administration skills. By blending technical culinary proficiency with ethical values, creativity, and a scientific approach, the program aims to produce graduates who demonstrate strong foreign language competency and an openness to academic development. Accordingly, the department’s priority mission is to provide the industry with visionary chefs and management candidates who preserve regional culinary heritage, implement sustainable gastronomic practices, and can shape the future of the sector.Kazanılan Derece
Bachelor's DegreeKayıt ve Kabul Koşulları
Student admission to the program is specified in “the Student Selection and Placement Center (ÖSYM) Higher Education Programs and Quotas Guide”.Mezuniyet Koşulları
The graduation requirements of Gastronomy and Culinary Arts Department are determined in accordance with the provisions of the Ankara Medipol University Associate Degree and Undergraduate Education and Examination Regulations, as well as the relevant Department legislation.Önceki Öğrenimin Tanınması
There is compulsory English Preparatory Program in the Gastronomy and Culinary Arts Department. For horizontal and vertical transfer, it is required to fulfill the conditions specified in the Ankara Medipol University Associate Degree, Undergraduate Education and Examination Regulations. Admission of students to the Gastronomy and Culinary Arts Department is carried out in accordance with the principles determined by the Council of Higher Education (YÖK) and the decision of the Senate, in line with the relevant legislation. Students who have previously enrolled in other higher education institutions in Türkiye or abroad may, upon request, apply for credit and grade transfer; such applications are evaluated by the relevant units.Ders Planı- AKTS Kredileri
* Bu ders planı tablosunda gösterilen dersler öğrenci işlerindeki güncel ders plan bilgilerini göstermektedir.
** İlgili dönemde zorunlu dersler mutlaka açılırken, seçmeli ve programa bağlı seçmeli derslerin açılması tercih ve kontenjan durumuna bağlı olarak değişkenlik gösterebilir.
*** Mesleki klinik derslerin teorik ve uygulama ders saatleri, haftalık değil toplam ders saatini ifade etmektedir.
Her hangi bir dersin amaç, öğrenme kazanımları vs. detay bilgilerini görmek için aşağıdaki tabloda dersin ismine tıklayınız.
| 1. Yarıyıl Ders Planı (Güz Dönemi) | ||||||
| Kodu | Ders | Dil | T+U | UK | AKTS | İndir |
| GMS1111015 | INTRODUCTION TO TOURISM | İngilizce | 2 | 2 | 4 | |
| GMS1111019 | GASTRONOMY AND FOOD HISTORY | İngilizce | 2 | 2 | 4 | |
| GMS1111020 | INTRODUCTION TO GASTRONOMY AND CULINARY ARTS | İngilizce | 3 | 3 | 6 | |
| GMS1111080 | ACADEMIC ENGLISH I | İngilizce | 4 | 4 | 4 | |
| GMS1110072 | GERMAN I | İngilizce | 2 | 2 | 2 | |
| GMS1111022 | GASTRONOMY IN THE ART OF PAINTING | İngilizce | 2 | 2 | 2 | |
| GMS1111025 | PROTOCOL AND SOCIAL BEHAVIOUR RULES | İngilizce | 2 | 2 | 2 | |
| GMS1111026 | ORATORY AND RHETORIC | İngilizce | 2 | 2 | 2 | |
| GMS1111021 | GENERAL HEALTH INFORMATION AND FIRST AID | İngilizce | 2 | 2 | 2 | |
| GMS1111024 | FOOD CHEMISTRY | İngilizce | 2 | 2 | 2 | |
| GMS1111027 | FOOD PRESERVATION METHODS | İngilizce | 2 | 2 | 2 | |
| GMS1112537 | SPICE AND COFFEE CULTURE | İngilizce | 2 | 2 | 2 | |
| ATA1110008 | ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTION I | Türkçe | 2 | 2 | 2 | |
| ATA1111178 | ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTION I | İngilizce | 2 | 2 | 2 | |
| DRS1112861 | TURKISH LANGUAGE I | Türkçe | 2 | 2 | 2 | |
| TDL1110139 | TURKISH LANGUAGE I | Türkçe | 2 | 2 | 2 | |
| 2. Yarıyıl Ders Planı (Bahar Dönemi) | ||||||
| Kodu | Ders | Dil | T+U | UK | AKTS | İndir |
| GMS1210184 | ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTION II | Türkçe | 2 | 2 | 2 | |
| GMS1221103 | ACADEMIC ENGLISH II | İngilizce | 4 | 4 | 4 | |
| GMS1211544 | GENERAL BUSINESS | İngilizce | 3 | 3 | 5 | |
| GMS1211546 | BASIC KITCHEN USAGE | İngilizce | 2+2 | 3 | 5 | |
| GMS1211548 | PRINCIPLES OF NUTRITION | İngilizce | 2 | 2 | 4 | |
| GMS1211553 | GASTRONOMY AND MEDIA | İngilizce | 2 | 2 | 2 | |
| GMS1280077 | GERMAN II | İngilizce | 2 | 2 | 2 | |
| GMS1211552 | FOOD TECHNOLOGY | İngilizce | 2 | 2 | 2 | |
| GMS1211554 | OCCUPATIONAL ETHICS | İngilizce | 2 | 2 | 2 | |
| GMS1211555 | BUSINESS LAW | İngilizce | 2 | 2 | 2 | |
| GMS1211556 | MANAGEMENT OF KITCHEN SERVICES | İngilizce | 2 | 2 | 2 | |
| GMS1221223 | PROFESSIONALISM IN GASTRONOMY | İngilizce | 2 | 2 | 2 | |
| GMS1280032 | OCCUPATIONAL HEALTH AND SAFETY | İngilizce | 2 | 2 | 2 | |
| ATA1211557 | ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTION II | İngilizce | 2 | 2 | 2 | |
| DRS1211190 | TURKISH LANGUAGE II | İngilizce | 2 | 2 | 2 | |
| TDL1210179 | TURKISH LANGUAGE II | Türkçe | 2 | 2 | 2 | |
Program Yeterliliği
Theoretical, Factual
Explains the fundamental theories, facts, concepts, and principles in the fields of gastronomy, culinary arts, nutrition, food science, and tourism.
Explains national and international standards related to occupational health and safety, worker health, environmental protection, food safety, and quality control in the field.
Practically explains basic and advanced culinary techniques, food and beverage preparation and cooking methods, and presentation and serving techniques.
Explains national and international legal regulations, professional standards, sustainability, ethics, and environmental responsibility principles related to gastronomy at a basic level and clarifies at least one of the United Nations Sustainable Development Goals (UN SDGs).
| Program Çıktısı TYYÇ Temel Alan Matrisi | |
| Temel Alan Yeterliliği | Program Yeterliliği |
| KNOWLEDGE | |
| Theoretical, Factual | |
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| SKILLS | |
| Cognitive, Practical | |
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| COMPETENCIES | |
| Ability to work independently and take responsibility | |
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| Learning Competence | |
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| Communication and Social Competence | |
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| Field-based Competence | |
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İstihdam Olanakları
Graduates may work in; · In the kitchen and management departments of five- and four-star hotels, resorts, and boutique hotels, · At thermal tourism facilities, wellness centers, golf courses, entertainment centers, theme parks, winter sports and ski resorts, tourism complexes, and marinas certified by the Ministry of Culture and Tourism, · In first-class restaurants certified by the Ministry of Culture and Tourism, as well as restaurant and café chains, · In conference and event management companies, · In airline companies and airport-based businesses, · In food R&D centers, · In the fields of culinary writing, food styling, food photography, and food criticism, · In vocational high schools specializing in food and beverage services after completing vocational training · As academic staff in relevant departments at universitiesÜst Dereceye Geçiş
Relevant legislation is referenced.Eğitim Türü
Full TimeÖlçme ve Değerlendirme
In calculating students’ grades, the evaluation and grading system set forth in the Ankara Medipol University Associate Degree and Undergraduate Education and Examination Regulations, Internship Directive of Gastronomy and Culinary Arts, Directive for Practical Courses of Gastronomy and Culinary Arts and as well as the relevant Department legislation, is applied. Based on the evaluation conducted by the internship committee, which considers both the internship portfolio and the host institution’s assessment of the student, internships are graded as “Pass” or “Fail.” In practical courses, performance, project outcomes, and compliance with hygiene regulations are key components of the evaluation process.Bölüm/Program Başkanı
Öğrenme Durumları
Öğrenme durumları öğrencilerin yaratıcı, eleştirel, yansıtıcı düşünme becerilerini mantıksal, matematiksel düşünme becerileri gibi üst düzey düşünme becerilerini geliştirmeyi hedefler. Bunun yanında öğrencilerin meta-bilişsel becerilerini geliştirmeyi hedefler. Öğrenme durumları öğrenme stratejileri, yöntemleri, tekniklerinin yanında kullanılan araç gereçler ile ölçme değerlendirme yöntemlerini kapsamaktadır. Programlarda kullanılan öğrenme durumları aşağıdaki listede verilmiştir:
Öğrenme Durumları * | Başlıca öğrenme faaliyetleri | Kullanılan Araçlar |
|---|---|---|
Question–Answer Technique | Asking questions, critically evaluating responses, generating questions and answers, providing critique, analyzing and assessing creative responses, asking structured questions and producing answers, and asking closed-ended questions and generating responses. | Course textbooks, recommended readings, worksheets, question banks, and multimedia tools (text, images, graphics, drawings, audio, video, cartoons, and animations) are utilized. |
Multiple Choice Exam | ||
Case Studies | ||
Discussion Method | Listening, speaking, questioning, generating responses, developing opinions and inquiry, examining and researching viewpoints, producing critical thinking, and fostering creative thinking. | tandard classroom technologies, multimedia tools (text, images, graphics, drawings, audio, video, and animations), computers, projectors, online environments, conference halls, and workshops are utilized. |
Lecture Method | Listening and speaking activities are emphasized, and techniques such as direct instruction, conferences, seminars, speeches, statements, and briefings are applied. | |
Written Examination | written exams are used to assess creative, critical, and reflective thinking. In addition, multiple-choice and short-answer exams (including fill-in-the-blank, matching, true/false, and similar formats) are conducted to evaluate cognitive skills such as knowledge, comprehension, application, and analysis. | Written exam papers, multiple-choice tests, short-answer tests, mixed-format tests, and answer keys are utilized. |
Ders - Program Yeterlilikleri İlişkileri
| Ders | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| ADVANCED FOOD TECHNOLOGY | 5 | 5 | 2 | 3 | 3 | 2 | 5 | 4 | 2 | 3 | 2 | 5 | 2 | 2 | 3 |
| ANATOLIAN CUISINE | 4 | 4 | 5 | 3 | 5 | 4 | 5 | 4 | 3 | 2 | 3 | 4 | 4 | 2 | 4 |
| BANQUET CUISINE AND ORGANIZATION | 5 | 5 | 3 | 5 | 4 | 4 | 4 | 3 | 4 | 2 | 3 | 5 | 3 | 3 | 5 |
| BASIC ART EDUCATION AND AESTHETICS | 4 | 0 | 2 | 1 | 5 | 5 | 3 | 3 | 1 | 2 | 3 | 5 | 0 | 3 | 4 |
| BASIC KITCHEN USAGE | 5 | 4 | 5 | 4 | 5 | 4 | 5 | 3 | 4 | 2 | 3 | 5 | 4 | 2 | 4 |
| BASIC PASTRY APPLICATIONS | 5 | 4 | 4 | 2 | 5 | 4 | 5 | 3 | 1 | 2 | 3 | 4 | 2 | 2 | 3 |
| BUSINESS LAW | 5 | 5 | 0 | 4 | 2 | 2 | 3 | 5 | 2 | 2 | 3 | 4 | 0 | 3 | 4 |
| CHOCOLATE MAKING TECHNIQUES | 5 | 4 | 5 | 2 | 5 | 5 | 5 | 3 | 2 | 2 | 3 | 4 | 4 | 2 | 4 |
| CONGRESS AND FAIR ORGANIZATION | 4 | 2 | 2 | 5 | 3 | 2 | 2 | 4 | 4 | 3 | 3 | 4 | 2 | 3 | 3 |
| COST ANALYSIS AND PURCHASING | 4 | 2 | 3 | 5 | 2 | 2 | 3 | 3 | 2 | 4 | 3 | 5 | 0 | 2 | 3 |
| CUISINE MINCEUR | 5 | 4 | 4 | 3 | 5 | 5 | 5 | 3 | 3 | 2 | 3 | 4 | 3 | 2 | 4 |
| CULINARY APPLICATIONS I | 5 | 4 | 5 | 3 | 5 | 5 | 5 | 3 | 2 | 2 | 3 | 4 | 3 | 2 | 3 |
| CULINARY APPLICATIONS II | 5 | 4 | 5 | 3 | 5 | 4 | 5 | 3 | 2 | 2 | 3 | 4 | 3 | 2 | 3 |
| DAIRY DESSERTS AND ICE CREAM | 5 | 3 | 5 | 2 | 5 | 5 | 5 | 2 | 3 | 3 | 2 | 4 | 4 | 2 | 3 |
| DESSERTS AND BAKERY PRODUCTS | 5 | 4 | 5 | 3 | 5 | 5 | 5 | 3 | 2 | 2 | 3 | 4 | 3 | 2 | 3 |
| DRAWING AND PLATE PLANNING DESIGN | 4 | 0 | 3 | 1 | 5 | 5 | 3 | 2 | 1 | 2 | 3 | 4 | 0 | 4 | 4 |
| ENTREPRENEURSHIP | 3 | 2 | 2 | 5 | 3 | 2 | 3 | 3 | 4 | 4 | 4 | 4 | 3 | 3 | 4 |
| EXPERIMENTAL COOKING METHODS | 5 | 4 | 3 | 2 | 5 | 5 | 5 | 3 | 2 | 3 | 2 | 4 | 3 | 2 | 3 |
| FAR EAST CUISINE AND APPLICATIONS | 4 | 4 | 5 | 3 | 5 | 4 | 5 | 4 | 3 | 3 | 2 | 4 | 4 | 2 | 3 |
| FERMENTED FOODS | 4 | 4 | 2 | 2 | 2 | 3 | 5 | 4 | 1 | 3 | 2 | 4 | 2 | 2 | 3 |
| FLAVOURS AND FRAGRANCES IN FOODS | 4 | 2 | 1 | 1 | 2 | 3 | 4 | 3 | 1 | 3 | 2 | 4 | 2 | 2 | 3 |
| FOOD ADDITIVES | 4 | 4 | 1 | 1 | 1 | 2 | 4 | 4 | 1 | 2 | 1 | 3 | 3 | 1 | 2 |
| FOOD AND BEVERAGE AUTOMATION | 5 | 1 | 4 | 5 | 3 | 2 | 3 | 3 | 2 | 5 | 3 | 5 | 2 | 1 | 3 |
| FOOD AND BEVERAGE SERVICE | 5 | 4 | 5 | 3 | 5 | 5 | 5 | 3 | 3 | 2 | 3 | 4 | 3 | 2 | 3 |
| FOOD CHEMISTRY | 5 | 4 | 2 | 3 | 2 | 2 | 5 | 3 | 2 | 4 | 2 | 5 | 2 | 2 | 3 |
| FOOD FORMULATION AND SENSORY ANALYSIS | 5 | 4 | 3 | 3 | 4 | 4 | 5 | 5 | 2 | 3 | 3 | 5 | 3 | 2 | 4 |
| FOOD LEGISLATION | 4 | 5 | 2 | 3 | 1 | 1 | 4 | 5 | 2 | 2 | 3 | 4 | 5 | 2 | 4 |
| FOOD PRESERVATION METHODS | 5 | 5 | 3 | 2 | 2 | 1 | 5 | 4 | 2 | 3 | 3 | 5 | 4 | 2 | 4 |
| FOOD SAFETY AND HYGIENE | 5 | 5 | 3 | 3 | 2 | 2 | 5 | 3 | 2 | 3 | 3 | 5 | 5 | 2 | 3 |
| FOOD SOCIOLOGY | 5 | 2 | 0 | 3 | 4 | 5 | 3 | 5 | 2 | 2 | 3 | 5 | 0 | 3 | 4 |
| FOOD STYLING AND PHOTOGRAPHY | 4 | 1 | 3 | 2 | 5 | 5 | 3 | 3 | 2 | 5 | 5 | 4 | 2 | 2 | 4 |
| FOOD TECHNOLOGY | 5 | 4 | 3 | 3 | 2 | 2 | 5 | 3 | 2 | 5 | 2 | 5 | 3 | 3 | 4 |
| FOOD WRITING | 3 | 0 | 0 | 0 | 2 | 3 | 1 | 3 | 3 | 4 | 5 | 4 | 0 | 4 | 4 |
| FUNCTIONAL FOODS | 5 | 5 | 3 | 4 | 4 | 4 | 5 | 5 | 3 | 3 | 3 | 5 | 2 | 3 | 4 |
| FUNDAMENTALS OF MOLECULAR GASTRONOMY | 5 | 4 | 5 | 3 | 5 | 5 | 5 | 2 | 3 | 3 | 2 | 5 | 3 | 2 | 3 |
| FUSION CUISINE | 5 | 3 | 4 | 2 | 5 | 5 | 5 | 4 | 2 | 2 | 3 | 5 | 3 | 2 | 4 |
| GARDE MANGER | 5 | 4 | 5 | 3 | 5 | 5 | 5 | 3 | 2 | 2 | 3 | 4 | 3 | 2 | 3 |
| GASTRONOMY AND FOOD HISTORY | 5 | 3 | 1 | 2 | 4 | 4 | 5 | 5 | 2 | 2 | 3 | 5 | 0 | 3 | 4 |
| GASTRONOMY AND MEDIA | 4 | 1 | 0 | 1 | 2 | 2 | 1 | 4 | 3 | 3 | 5 | 4 | 0 | 4 | 4 |
| GASTRONOMY IN THE ART OF PAINTING | 5 | 2 | 0 | 2 | 3 | 5 | 3 | 5 | 2 | 2 | 3 | 3 | 0 | 3 | 4 |
| GASTRONOMY TOURISM | 5 | 3 | 0 | 4 | 3 | 3 | 3 | 5 | 2 | 3 | 3 | 5 | 0 | 3 | 4 |
| GENERAL BUSINESS | 5 | 4 | 0 | 5 | 2 | 2 | 3 | 3 | 3 | 2 | 3 | 5 | 0 | 4 | 4 |
| GENERAL HEALTH INFORMATION AND FIRST AID | 4 | 4 | 1 | 1 | 2 | 2 | 3 | 3 | 2 | 2 | 3 | 3 | 3 | 2 | 3 |
| GEOGRAPHICALLY INDICATED PRODUCTS | 4 | 2 | 0 | 2 | 4 | 3 | 3 | 5 | 2 | 2 | 2 | 4 | 0 | 3 | 4 |
| GLOBAL CUISINE APPLICATION-I | 5 | 5 | 4 | 4 | 4 | 4 | 5 | 3 | 4 | 2 | 3 | 4 | 3 | 2 | 4 |
| GLOBAL CUISINE APPLICATIONS-II | 5 | 3 | 4 | 2 | 5 | 5 | 5 | 4 | 2 | 2 | 3 | 4 | 2 | 2 | 4 |
| HOSPITAL FOOD SERVICE MANAGEMENT | 5 | 5 | 3 | 4 | 3 | 2 | 5 | 3 | 3 | 3 | 3 | 5 | 4 | 2 | 4 |
| HUMAN RESOURCES MANAGEMENT | 3 | 2 | 0 | 5 | 2 | 2 | 3 | 4 | 4 | 3 | 4 | 4 | 3 | 4 | 4 |
| INTRODUCTION TO AYURVEDA | 4 | 2 | 1 | 1 | 3 | 4 | 4 | 4 | 1 | 2 | 2 | 4 | 1 | 3 | 4 |
| INTRODUCTION TO GASTRONOMY AND CULINARY ARTS | 5 | 2 | 2 | 1 | 3 | 2 | 3 | 4 | 1 | 2 | 3 | 4 | 1 | 2 | 4 |
| INTRODUCTION TO TOURISM | 5 | 3 | 0 | 3 | 3 | 2 | 3 | 4 | 2 | 2 | 3 | 5 | 0 | 3 | 4 |
| KITCHEN FACILITIES DURING DISASTERS | 5 | 5 | 3 | 4 | 3 | 2 | 5 | 4 | 4 | 2 | 3 | 5 | 5 | 3 | 4 |
| KITCHEN UTENSILS | 5 | 4 | 3 | 4 | 3 | 2 | 4 | 3 | 2 | 3 | 3 | 5 | 3 | 2 | 3 |
| MANAGEMENT OF CUSTOMER RELATIONS | 5 | 3 | 3 | 5 | 3 | 2 | 3 | 4 | 5 | 4 | 3 | 5 | 2 | 3 | 4 |
| MANAGEMENT OF KITCHEN SERVICES | 5 | 4 | 3 | 5 | 4 | 3 | 5 | 3 | 3 | 3 | 3 | 4 | 1 | 3 | 4 |
| MARKETING IN FOOD-BEVERAGE BUSINESS | 4 | 1 | 2 | 5 | 3 | 2 | 3 | 3 | 3 | 3 | 5 | 4 | 0 | 3 | 4 |
| MEAT PRODUCTS AND PROCESSING APPLICATION | 5 | 5 | 5 | 3 | 3 | 3 | 5 | 3 | 3 | 3 | 2 | 4 | 5 | 2 | 3 |
| MEDICINAL AND AROMATIC PLANTS | 5 | 4 | 1 | 2 | 4 | 3 | 4 | 4 | 2 | 2 | 3 | 4 | 2 | 2 | 4 |
| MEDITERRANEAN CUISINE AND APPLICATIONS | 4 | 4 | 5 | 3 | 5 | 4 | 5 | 3 | 3 | 3 | 2 | 4 | 4 | 2 | 3 |
| MENU PLANNING AND MANAGEMENT | 4 | 2 | 1 | 5 | 4 | 4 | 4 | 4 | 2 | 4 | 3 | 5 | 1 | 3 | 4 |
| OCCUPATIONAL ETHICS | 5 | 4 | 1 | 3 | 2 | 3 | 3 | 5 | 3 | 2 | 3 | 5 | 2 | 3 | 4 |
| OCCUPATIONAL HEALTH AND SAFETY | 5 | 5 | 2 | 3 | 2 | 2 | 3 | 5 | 2 | 2 | 3 | 5 | 4 | 2 | 3 |
| ORATORY AND RHETORIC | 2 | 0 | 0 | 0 | 1 | 2 | 0 | 2 | 4 | 2 | 5 | 3 | 0 | 5 | 4 |
| OTTOMAN CUISINE | 4 | 2 | 5 | 2 | 5 | 4 | 4 | 3 | 2 | 2 | 2 | 4 | 2 | 2 | 4 |
| PRINCIPLES OF NUTRITION | 4 | 4 | 0 | 0 | 2 | 3 | 5 | 4 | 1 | 2 | 2 | 4 | 3 | 2 | 4 |
| PRODUCT DEVELOPMENT | 5 | 4 | 4 | 4 | 5 | 5 | 5 | 3 | 3 | 3 | 0 | 5 | 2 | 3 | 4 |
| PROFESSIONALISM IN GASTRONOMY | 5 | 5 | 3 | 4 | 3 | 3 | 3 | 5 | 4 | 3 | 5 | 5 | 3 | 4 | 4 |
| PROTOCOL AND SOCIAL BEHAVIOUR RULES | 2 | 1 | 1 | 2 | 2 | 2 | 1 | 3 | 4 | 2 | 5 | 3 | 4 | 4 | 4 |
| RESTAURANT MANAGEMENT | 5 | 3 | 1 | 5 | 3 | 2 | 5 | 3 | 2 | 3 | 3 | 5 | 1 | 3 | 4 |
| SEAFOODS | 4 | 4 | 5 | 2 | 5 | 4 | 5 | 2 | 3 | 3 | 2 | 4 | 4 | 2 | 3 |
| SENIOR PROJECT | 5 | 3 | 4 | 5 | 5 | 5 | 5 | 3 | 4 | 4 | 5 | 5 | 4 | 4 | 5 |
| SERVICE TECHNIQUES AND APPLICATIONS | 5 | 4 | 5 | 2 | 4 | 4 | 5 | 3 | 3 | 2 | 3 | 4 | 3 | 2 | 4 |
| SOUPS, SAUCES AND STOCKS | 5 | 4 | 5 | 2 | 5 | 4 | 5 | 2 | 2 | 3 | 2 | 4 | 4 | 2 | 3 |
| SPICE AND COFFEE CULTURE | 5 | 4 | 2 | 3 | 4 | 4 | 5 | 4 | 2 | 3 | 3 | 4 | 2 | 3 | 4 |
| STATISTICS | 5 | 2 | 3 | 5 | 1 | 1 | 3 | 5 | 2 | 5 | 3 | 5 | 0 | 1 | 3 |
| SUMMER INTERNSHIP | 4 | 3 | 4 | 4 | 4 | 3 | 4 | 3 | 4 | 2 | 3 | 5 | 4 | 2 | 5 |
| SUSTAINABLE GASTRONOMY STUDIES | 5 | 4 | 4 | 4 | 5 | 4 | 5 | 5 | 2 | 2 | 3 | 5 | 2 | 3 | 4 |
| TURKISH CUISINE APPLICATIONS-I | 5 | 3 | 4 | 2 | 5 | 4 | 5 | 3 | 2 | 3 | 3 | 4 | 1 | 2 | 3 |
| TURKISH CUISINE APPLICATIONS-II | 5 | 3 | 3 | 2 | 5 | 5 | 5 | 4 | 2 | 2 | 3 | 4 | 2 | 2 | 4 |
| TURKISH CULINARY CULTURE | 5 | 2 | 0 | 2 | 3 | 3 | 3 | 5 | 2 | 2 | 3 | 4 | 0 | 3 | 4 |
| İlişkili Ders Sayısı / 80/109 | 371 | 262 | 215 | 234 | 284 | 267 | 324 | 289 | 197 | 214 | 236 | 348 | 181 | 201 | 294 |