Bolu Abant İzzet Baysal Tourism Faculty started its educational activities with the decision of the senate dated 03.08.2018 and numbered 2018/122.
Students who successfully complete the program are awarded a bachelor's degree in "Gastronomy and Culinary Arts".
License
In the undergraduate program at any higher education institution in Turkey for Turkish students to view education, students, Measurement Selection and Placement Center (ÖSYM) by entering the national selection exam students are required to do. Students are placed in these programs by OSYM according to their score (SÖZ) from this exam.
Before enrolling in the faculty, the courses taken and achieved in the undergraduate or associate degree program of any higher education institution can be transferred to the registered program with the decision of the Board of Directors, and the student can be exempted from these courses.
Students must successfully complete all of the courses in this program and have a equivalent of 240 ECTS and achieve a weighted grade point average of at least 2.00 out of 4.00.
The main purpose of the Gastronomy and Culinary Arts Department is; To make our university a brand in the field of gastronomy with graduates with high academic skills by training food and beverage operators and managers with the knowledge and equipment to introduce Turkish food culture to the world. For this purpose, the students of the department are taught all kinds of delicacy in food and beverage management and the arts of cooking, and efforts are made to ensure that graduates can take part in leading organizations in the sector. Equipped with knowledge and skills to compete internationally; Another aim of the department is to train personnel and executive chefs who are experts in national and international cuisine culture. Throughout the program, it was aimed that Turkish Cuisine to be included in International Cuisine by firstly working in the field of Turkish Cuisine Culture and then International Cooking. In this context, during the four-year undergraduate education, students are taught the fine arts of cooking from basic to advanced; Communication and management skills they will need in business life are provided. With the Professional Practice on Work course, it is aimed to improve the knowledge and skills of the graduate students and to prepare them for professional business life; For this purpose, a qualified work experience opportunity is offered to students with domestic and international sectoral collaborations.
Our graduates are mainly in the kitchen team or food and beverage departments of national and international five-star hotels; They can work in the kitchen or business parts of restaurants, in the product development departments (R&D) of food businesses, in institutions providing education in the food and beverage sector, and in visual-print media organizations.
Those who successfully complete the undergraduate program of this department can apply for a master's degree and / or doctorate in the same department, as well as apply to graduate programs in different fields. Candidates who have completed their undergraduate education can study in postgraduate programs provided that they get a valid grade from the ALES exam, have sufficient English language knowledge and pass the science exam.
Exams Students are subjected to a final exam apart from the exams they have taken or the studies they have done before. Each semester, students are given at least one midterm exam. Apart from midterm exams, quiz format exams can be held without a date. The criteria to be taken into account in the success assessment of the courses (midterm, homework, final exam, etc.) and their ratios are specified in the curriculum distributed to students at the beginning of the term or published on the website. Final exams are held on the dates announced by the University, at the specified place and time. Final grades of students; The midterm exam is given by the lecturer / lecturer responsible for the course according to the grades of the final exam, the studies they have carried out during the semester and the course attendance rules. Courses for which midterm and / or final exams will not be held are determined by the relevant department heads and school directorates and forwarded to the Registrar's Office. Final grades of these courses are determined according to the studies carried out by students throughout the term. Final grades are delivered to the Registrar's Office by the relevant faculty member / officer together with the success evaluation criteria. Grades For each course taken by students, the raw grade, which is appreciated by the instructor at the end of the semester, is converted into the following equivalent letter grade, based on one of the relative assessment, instructor's discretion and direct grade conversion assessment system. The coefficients of ECTS and letter grades and their equivalents over 100 points are shown below: Score Success Grade Coefficient 90-100 AA 4.0 85-89 BA 3.5 80-84 BB 3.0 75-79 CB 2.5 65-74 CC 2.0 60-64 DC 1.5 55-59 DD 1.0 50-54 FD 0.5 (Unsuccessful) 49 and below FF 0 (Unsuccessful) Successful Students Students who have a GPA of at least 2.00 at the end of a semester are considered successful. Students who have a GPA between 3.00-3.49 at the end of the semester by taking at least the normal course load are considered "Honored Students", and students with a GPA between 3.50-4.00 are considered "High Honor Students". Also, from the letter grades; I: Incomplete grade (Incomplete); It is given to students who are successful in the semester but cannot complete the required conditions except attendance. If a student receives a grade of I from any course, he or she must complete the deficiencies within two weeks from the announcement date of the grades and get a grade. This period can be extended with the decision of the relevant board of directors. Otherwise, the grade I will be converted into an FF grade. E: Exempted grade (Exempted); Those who are successful in the exemption examination and those who come through horizontal and vertical transfer are given to the courses that were taken and passed while they were studying at another higher education institution. E grades are not included in average calculations. NA: Grade absent (Not Attended); It is given to students who cannot fulfill the attendance requirements. It is treated like an FF grade in evaluations. Q: Grade of Success (Succesful); It is given to students who are successful in their thesis work. S grade also; Non-credit courses such as a term project, field, clinical and laboratory studies and seminars can also be used in case of success. The S grade is not included in the cumulative grade point average. U: Grade unsuccessful (Unsuccesful); It is given to students who are unsuccessful in their thesis. U grade also; Non-credit courses such as term project, field, clinical and laboratory studies and seminars can also be used in case of failure. Grade U is not included in the GPA.
The student who will graduate from the department of Gastronomy and Culinary Arts must fulfill the following requirements: -To have the learning outcomes of the program, -To complete all courses in the curriculum successfully, to achieve -240 ECTS, -A passing grade of at least 2.00 out of 4.00. and not to leave unsuccessful lessons from previous terms.
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Head of Department Assoc. Alper KURNAZ Built: 2670 Abant Izzet Baysal University Faculty of Tourism Gastronomy and Culinary Arts Department Meng Campus Bolu / 14280 Turkey. E-mail: turizmibu.edu.tr. Phone: +90,374,253 55 50 Fax: +90,374,253 55 51
There are office buildings, classrooms, application kitchens, canteen, dining hall, gym and multi-purpose building on the campus. Our department is in the application kitchen; There are 2 practice kitchens large enough for 24 students to practice one-to-one, a patisserie kitchen where 15 students will practice one-on-one, a service room where the prepared products are presented and served, a dishwasher and dressing rooms. Our kitchens have a very rich equipment in terms of tools-equipment and technological devices that students can complete their practice lessons efficiently.
Knowledge
Students study food in the context of food history, geography, culture and nutritional sciences.
Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.
Students know and apply the international standards of food hygiene and safety.
Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them.
They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the various stages of production. They can use this information in menu planning, food production, etc.
Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.
Skills
Students have comprehensive information about food related concepts, techniques, and new product information.
Students can develop a new food product, standardize it and execute the registration process in a scientific context.
Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and have an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context.
Students know the basic concepts, theories and principles of business, economics and marketing, and they can apply them. In accordance with the principles of menu planning, they can undertake food and beverage cost analysis, cost control and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theory and human relations practices.
Competences
Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.
Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate products.
They can engage in independent studies and team work. They can communicate effectively through verbal and written communication, and they develop good presentation skills.
Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.
The students who complete a 4- year undergraduate degree can use basic language skills of English which can be necessary for their academic, social and work lives.
Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.
Students understand and manage food-related events.
They understand the concepts of world food trade, globalization, patterns of production and consumption and the importance of the food policies for the country's economy.
Take risk and responsibility for the actualization of knowledge, ideas, practices or technologies that bring innovation to his/her field.
1. Students study food in the context of food history, geography, culture and nutritional sciences.
2. Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.
3. Students know and apply the international standards of food hygiene and safety.
4. Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them.
5. They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the various stages of production. They can use this information in menu planning, food production, etc.
6. Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.
7. Students have comprehensive information about food related concepts, techniques, and new product information.
8. Students can develop a new food product, standardize it and execute the registration process in a scientific context.
9. Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and have an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context.
10. Students know the basic concepts, theories and principles of business, economics and marketing, and they can apply them. In accordance with the principles of menu planning, they can undertake food and beverage cost analysis, cost control and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theory and human relations practices.
11. Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.
12. Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate products.
13. They can engage in independent studies and team work. They can communicate effectively through verbal and written communication, and they develop good presentation skills.
14. Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.
15. The students who complete a 4- year undergraduate degree can use basic language skills of English which can be necessary for their academic, social and work lives.
16. Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.
17. Students understand and manage food-related events.
18. They understand the concepts of world food trade, globalization, patterns of production and consumption and the importance of the food policies for the country's economy.
19. Take risk and responsibility for the actualization of knowledge, ideas, practices or technologies that bring innovation to his/her field.
| Knowledge | Skills | COMPETENCE | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Competence to Work Independently and Take Responsibility | Learning Competence | Communication and Social Competence | Field Specific Competence | |||||||||||||
| Students study food in the context of food history, geography, culture and nutritional sciences. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||
| Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | ||||||
| Students know and apply the international standards of food hygiene and safety. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||
| Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | ||||||
| They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the various stages of production. They can use this information in menu planning, food production, etc. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||
| Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production. | 1 | 1 | 1 | 1 | ||||||||||||
| Students have comprehensive information about food related concepts, techniques, and new product information. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||
| Students can develop a new food product, standardize it and execute the registration process in a scientific context. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | ||||||
| Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and have an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||
| Students know the basic concepts, theories and principles of business, economics and marketing, and they can apply them. In accordance with the principles of menu planning, they can undertake food and beverage cost analysis, cost control and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theory and human relations practices. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||
| Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food. | 1 | 1 | 1 | 1 | 1 | |||||||||||
| Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate products. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||
| They can engage in independent studies and team work. They can communicate effectively through verbal and written communication, and they develop good presentation skills. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||
| Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||
| The students who complete a 4- year undergraduate degree can use basic language skills of English which can be necessary for their academic, social and work lives. | 1 | 1 | 1 | |||||||||||||
| Students know the the national and international regulations, professional standards and professional ethics around food and they apply them. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||
| Students understand and manage food-related events. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||
| They understand the concepts of world food trade, globalization, patterns of production and consumption and the importance of the food policies for the country's economy. | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||
| Take risk and responsibility for the actualization of knowledge, ideas, practices or technologies that bring innovation to his/her field. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | ||||
| Course Code | Course Name | Course Type | T | P | L | ECTS |
|---|---|---|---|---|---|---|
| ATA3610120 | Atatürk İlkeleri ve İnkilap Tarihi I | Compulsory | 2 | 0 | 0 | 2.00 |
| ENG3610120 | İngilizce Becerileri I | Compulsory | 3 | 6 | 0 | 7.00 |
| GAS3610120 | Gastranomi ve Mutfak Sanatlarına Giriş | Compulsory | 3 | 0 | 0 | 5.00 |
| GAS3610320 | Temel Bilişim Teknolojileri | Compulsory | 1 | 2 | 0 | 3.00 |
| GAS3610520 | Yiyecek İçecek Kültürü | Compulsory | 3 | 0 | 0 | 4.00 |
| GAS3610720 | Kariyer Planlama | Compulsory | 1 | 0 | 0 | 2.00 |
| TZİ3610120 | Genel Turizm | Compulsory | 3 | 0 | 0 | 5.00 |
| TUR3610120 | Türk Dili I | Compulsory | 2 | 0 | 0 | 2.00 |
| Total: | 30 |
| Course Code | Course Name | Course Type | T | P | L | ECTS |
|---|---|---|---|---|---|---|
| ATA3610220 | Atatürk İlkeleri ve İnkilap Tarihi II | Compulsory | 2 | 0 | 0 | 2.00 |
| ENG3610220 | İngilizce Becerileri II | Compulsory | 3 | 6 | 0 | 7.00 |
| GAS3610220 | Gıda Bilimi ve Teknolojisi | Compulsory | 3 | 0 | 0 | 5.00 |
| GAS3610420 | Gıda Hijyeni ve Güvenliği | Compulsory | 3 | 0 | 0 | 5.00 |
| GAS3610620 | İş Sağlığı ve Güvenliği | Compulsory | 3 | 0 | 0 | 4.00 |
| GAS3610820 | Araştırma ve Sunum Becerileri | Compulsory | 1 | 0 | 0 | 3.00 |
| GAS3611020 | Toplumsal İlişkiler ve Çoğulculuk | Compulsory | 2 | 0 | 0 | 2.00 |
| TUR3610220 | Türk Dili II | Compulsory | 2 | 0 | 0 | 2.00 |
| Total: | 30 |
| Ders Kodu | Ders Adı | Ders Türü | T | U | L | AKTS |
|---|---|---|---|---|---|---|
| ENG3620120 | İngilizce Becerileri III | Compulsory | 3 | 6 | 0 | 7.00 |
| GAS3620120 | Temel Mutfak Uygulamaları-I | Compulsory | 2 | 2 | 0 | 5.00 |
| GAS3620320 | Malzeme Bilgisi | Compulsory | 3 | 0 | 0 | 5.00 |
| GAS3620520 | Beslenmenin Temel İlkeleri | Compulsory | 3 | 0 | 0 | 5.00 |
| GAS3620720 | İçecek Bilgisi | Compulsory | 3 | 1 | 0 | 5.00 |
| GAS3620920 | Yiyecek İçecek İşletmeciliği | Compulsory | 3 | 0 | 0 | 3.00 |
| Total: | 30 |
| Ders Kodu | Ders Adı | Ders Türü | T | U | L | AKTS |
|---|---|---|---|---|---|---|
| ENG3620220 | İngilizce Becerileri IV | Compulsory | 3 | 6 | 0 | 7.00 |
| GAS3620220 | Temel Mutfak Uygulamaları-II | Compulsory | 2 | 2 | 0 | 5.00 |
| GAS3620420 | Yiyecek İçecek İşletmelerinde Maliyet Muhasebesi | Compulsory | 3 | 0 | 0 | 5.00 |
| GAS3620620 | Restoran ve Servis Yönetimi | Compulsory | 3 | 0 | 0 | 5.00 |
| GAS3620820 | Menü Planlama | Compulsory | 3 | 0 | 0 | 5.00 |
| GAS3621020 | Türk Mutfak Kültürü | Compulsory | 3 | 0 | 0 | 3.00 |
| Total: | 30 |
| Ders Kodu | Ders Adı | Ders Türü | T | U | L | AKTS |
|---|---|---|---|---|---|---|
| GAS3630120 | Mesleki İngilizce I | Compulsory | 2 | 2 | 0 | 4.00 |
| GAS3630320 | Türk Mutfağı | Compulsory | 2 | 2 | 0 | 5.00 |
| GAS3639920 | Seçmeli Ders (V.Donem) | Elective | 0 | 0 | 0 | 15.00 |
| YBD3639920 | Zorunlu Seçmeli Ek Yabancı Dil Dersi I | Elective | 2 | 4 | 0 | 6.00 |
| Total: | 30 |
| Ders Kodu | Ders Adı | Ders Türü | T | U | L | AKTS |
|---|---|---|---|---|---|---|
| GAS3630220 | Mesleki İngilizce II | Compulsory | 2 | 2 | 0 | 4.00 |
| GAS3630420 | Uluslararası Mutfaklar | Compulsory | 2 | 2 | 0 | 5.00 |
| GAS3639820 | Seçmeli Ders (VI.Dönem) | Elective | 0 | 0 | 0 | 15.00 |
| YBD3639820 | Zorunlu Seçmeli Ek Yabancı Dil Dersi II | Elective | 2 | 4 | 0 | 6.00 |
| Total: | 30 |
| Ders Kodu | Ders Adı | Ders Türü | T | U | L | AKTS |
|---|---|---|---|---|---|---|
| GAS3640120 | Mesleki İngilizce III | Compulsory | 2 | 2 | 0 | 4.00 |
| GAS3640320 | Temel Pastacılık | Compulsory | 2 | 2 | 0 | 5.00 |
| GAS3649920 | Seçmeli Ders (VII.Donem) | Elective | 0 | 0 | 0 | 15.00 |
| YBD3649920 | Zorunlu Seçmeli Ek Yabancı Dil Dersi III | Elective | 2 | 4 | 0 | 6.00 |
| Total: | 30 |
| Ders Kodu | Ders Adı | Ders Türü | T | U | L | AKTS |
|---|---|---|---|---|---|---|
| Total: | 0 |
| Course Code | Course Name | Course Type | T | P | L | ECTS |
|---|
| Course Code | Course Name | Course Type | Semester | Elective Group | T | P | L | ECTS |
|---|---|---|---|---|---|---|---|---|
| GAS3631120 | Mutfak Kimyası | Elective | 5 | Seçmeli Ders (V.Donem) | 3 | 0 | 0 | 5.00 |
| GAS3631320 | Profesyonel Mutfak Uygulamaları | Elective | 5 | Seçmeli Ders (V.Donem) | 2 | 2 | 0 | 5.00 |
| GAS3631520 | Araştırma Teknikleri | Elective | 5 | Seçmeli Ders (V.Donem) | 3 | 0 | 0 | 5.00 |
| GAS3631720 | İnsan Kaynakları Yönetimi | Elective | 5 | Seçmeli Ders (V.Donem) | 3 | 0 | 0 | 5.00 |
| GAS3631920 | Yemek Tarifi Standardizasyonu | Elective | 5 | Seçmeli Ders (V.Donem) | 3 | 0 | 0 | 5.00 |
| GAS3632120 | Gastronomi ve Sosyal Medya | Elective | 5 | Seçmeli Ders (V.Donem) | 3 | 0 | 0 | 5.00 |
| GAS3632320 | Gıda Mevzuatı | Elective | 5 | Seçmeli Ders (V.Donem) | 3 | 0 | 0 | 5.00 |
| GAS3632520 | Mesleki Matematik | Elective | 5 | Seçmeli Ders (V.Donem) | 3 | 0 | 0 | 5.00 |
| GAS3631020 | Ziyafet Organizasyonu ve Yönetimi | Elective | 6 | Seçmeli Ders (VI.Dönem) | 3 | 0 | 0 | 5.00 |
| GAS3631220 | Vejetaryen Mutfağı | Elective | 6 | Seçmeli Ders (VI.Dönem) | 2 | 2 | 0 | 5.00 |
| GAS3631420 | Filmlerde ve Kitaplarda Gastronomi | Elective | 6 | Seçmeli Ders (VI.Dönem) | 3 | 0 | 0 | 5.00 |
| GAS3631620 | Hazır Yemek Teknolojisi | Elective | 6 | Seçmeli Ders (VI.Dönem) | 3 | 0 | 0 | 5.00 |
| GAS3631820 | Gıda Coğrafyası | Elective | 6 | Seçmeli Ders (VI.Dönem) | 3 | 0 | 0 | 5.00 |
| GAS3632020 | Duyusal Analiz | Elective | 6 | Seçmeli Ders (VI.Dönem) | 2 | 1 | 0 | 5.00 |
| GAS3632220 | Gastronomide Yeni Akımlar | Elective | 6 | Seçmeli Ders (VI.Dönem) | 3 | 0 | 0 | 5.00 |
| GAS3632420 | Yemek ve Sanat | Elective | 6 | Seçmeli Ders (VI.Dönem) | 3 | 0 | 0 | 5.00 |
| GAS3641120 | Restoran Yönetimi | Elective | 7 | Seçmeli Ders (VII.Donem) | 3 | 0 | 0 | 5.00 |
| GAS3641320 | Araştırma Teknikleri | Elective | 7 | Seçmeli Ders (VII.Donem) | 3 | 0 | 0 | 5.00 |
| GAS3641520 | Girişimcilik | Elective | 7 | Seçmeli Ders (VII.Donem) | 3 | 0 | 0 | 5.00 |
| GAS3641720 | Yiyecek İçecek İşletmelerinde Pazarlama | Elective | 7 | Seçmeli Ders (VII.Donem) | 3 | 0 | 0 | 5.00 |
| GAS3641920 | Gönüllülük Çalışmaları | Elective | 7 | Seçmeli Ders (VII.Donem) | 2 | 1 | 0 | 5.00 |
| GAS3642120 | Yemek Stilistliği ve Fotoğrafçılığı | Elective | 7 | Seçmeli Ders (VII.Donem) | 2 | 1 | 0 | 5.00 |
| GAS3642320 | İletişim Teknikleri | Elective | 7 | Seçmeli Ders (VII.Donem) | 3 | 0 | 0 | 5.00 |
| GAS3642520 | Soğuk Mutfak | Elective | 7 | Seçmeli Ders (VII.Donem) | 2 | 2 | 0 | 5.00 |
| YBD3630120 | Almanca I | Elective | 5 | Zorunlu Seçmeli Ek Yabancı Dil Dersi I | 2 | 4 | 0 | 6.00 |
| YBD3630320 | Rusça I | Elective | 5 | Zorunlu Seçmeli Ek Yabancı Dil Dersi I | 2 | 4 | 0 | 6.00 |
| YBD3630520 | Fransızca I | Elective | 5 | Zorunlu Seçmeli Ek Yabancı Dil Dersi I | 2 | 4 | 0 | 6.00 |
| YBD3630720 | İspanyolca I | Elective | 5 | Zorunlu Seçmeli Ek Yabancı Dil Dersi I | 2 | 4 | 0 | 6.00 |
| YBD3630920 | Çince I | Elective | 5 | Zorunlu Seçmeli Ek Yabancı Dil Dersi I | 2 | 4 | 0 | 6.00 |
| YBD3631120 | Arapça I | Elective | 5 | Zorunlu Seçmeli Ek Yabancı Dil Dersi I | 2 | 4 | 0 | 6.00 |
| YBD3630620 | Fransızca II | Elective | 6 | Zorunlu Seçmeli Ek Yabancı Dil Dersi II | 2 | 4 | 0 | 6.00 |
| YBD3630220 | Almanca II | Elective | 6 | Zorunlu Seçmeli Ek Yabancı Dil Dersi II | 2 | 4 | 0 | 6.00 |
| YBD3630420 | Rusça II | Elective | 6 | Zorunlu Seçmeli Ek Yabancı Dil Dersi II | 2 | 4 | 0 | 6.00 |
| YBD3630820 | İspanyolca II | Elective | 6 | Zorunlu Seçmeli Ek Yabancı Dil Dersi II | 2 | 4 | 0 | 6.00 |
| YBD3631020 | Çince II | Elective | 6 | Zorunlu Seçmeli Ek Yabancı Dil Dersi II | 2 | 4 | 0 | 6.00 |
| YBD3631220 | Arapça II | Elective | 6 | Zorunlu Seçmeli Ek Yabancı Dil Dersi II | 2 | 4 | 0 | 6.00 |
| YBD3640120 | Almanca III | Elective | 7 | Zorunlu Seçmeli Ek Yabancı Dil Dersi III | 2 | 4 | 0 | 6.00 |
| YBD3640320 | Rusça III | Elective | 7 | Zorunlu Seçmeli Ek Yabancı Dil Dersi III | 2 | 4 | 0 | 6.00 |
| YBD3640520 | Fransızca III | Elective | 7 | Zorunlu Seçmeli Ek Yabancı Dil Dersi III | 2 | 4 | 0 | 6.00 |
| YBD3640720 | İspanyolca III | Elective | 7 | Zorunlu Seçmeli Ek Yabancı Dil Dersi III | 2 | 4 | 0 | 6.00 |
| YBD3640920 | Çince III | Elective | 7 | Zorunlu Seçmeli Ek Yabancı Dil Dersi III | 2 | 4 | 0 | 6.00 |
| YBD3641120 | Arapça III | Elective | 7 | Zorunlu Seçmeli Ek Yabancı Dil Dersi III | 2 | 4 | 0 | 6.00 |
| Course Code | Course Name | Type | Semester | T | A | L | ECTS |
|---|