COMPULSORY MODULES
FIRST SEMESTER
READING AND WRITING SKILLS-I
Course code
ENGL141
Credit
3
Theoretical
2
Practical
2
Ects
4
This course aims to develop students' listening speaking reading - writing and study skills The course provides students with the opportunity to develop their communication skills through controlled activities and to equip students with the basic study skills necessary to follow the curriculum of English This course also provides students with the opportunity to process the newly acquired knowledge and to develop their ability to ask questions about how to apply the new knowledge to new situations and ask them to think critically In addition this course will enable students to learn about the different strategies required to review the various reading pieces such as finding the main idea and distinguishing the details from the main idea
INTRODUCTION TO GASTRONOMY AND CULINARY
FOOD PRODUCTION I
CULINARY TECHNIQUES
WEEKLY JOB EXPERIENCE I
INTRODUCTION TO COMPUTERS
FOOD SAFETY HYGIENE AND SANITATION
TURKISH LANGUAGE
TURKISH
SECOND SEMESTER
READING AND WRITING SKILLS-II
FOOD ANTHROPOLOGY
FOOD PRODUCTION II
PRINCIPLES OF NUTRITION SCIENCE
FOOD TERMINOLOGY
WEEKLY JOB EXPERIENCE II
HISTORY OF CIVILIZATION
MODERN TURKISH HISTORY
THIRD SEMESTER
PRINCIPLES OF ACCOUNTING FOR FOOD AND BEVERAGES
PROFESSIONAL CULINARY ARTS ENGLISH-I
FOOD AND BEVERAGE SERVICE
FOOD PRODUCTION III
MENU PLANNING
WEEKLY JOB EXPERIENCE III
FOURTH SEMESTER
PROFESSIONAL CULINARY ARTS ENGLISH-II
SUMMER TRAINING I
FOOD AND BEVERAGE MANAGEMENT
FOOD PRODUCTION IV
FOOD AND BEVERAGE COST CONTROL AND PURCHASING
PRINCIPLES OF MARKETING IN FOOD AND BEVERAGE
WEEKLY JOB EXPERIENCE IV
FIFTH SEMESTER
MANAGEMENT AND ORGANIZATIONAL BEHAVIOUR
TURKISH CUISINE CULTURE
FOOD PRODUCTION V
CATERING MANAGEMENT
WEEKLY JOB EXPERIENCE V
UNIVERSITY ELECTIVE I
SIXTH SEMESTER
HUMAN RESOURCES MANAGEMENT
SUMMER TRAINING II
FOOD PRODUCTION VI
DESSERT AND PASTRY ARTS
WINE SCIENCE
WEEKLY JOB EXPERIENCE VI
UNIVERSITY ELECTIVE II
SEVENTH SEMESTER
KITCHEN PLANNING AND DESIGN
FOOD PRODUCTION VII
BAKERY PRODUCTION MANUFACTORING
WEEKLY JOB EXPERIENCE VII
SCHOOL ELECTIVE I
SCHOOL ELECTIVE II
EIGHTH SEMESTER
BUFFET DESIGN AND DECORATION
FOOD PRODUCTION VIII
GARDE MANGER
WEEKLY JOB EXPERIENCE VIII
SCHOOL ELECTIVE III
SCHOOL ELECTIVE IV
OPTIONAL MODULES
BUTCHERY
Course code
GACA447
Credit
3
Theoretical
3
Practical
0
Ects
6
In this course the student will develop their butchery skills A basic knowledge of terminology and skills is essential to get the most out of the meat you process Butchery requires excellent technique and skill This isn’t something you can solve intuitively but with instruction and repetition before you begin to understand that the meat is separated from the bone that the cuts we recognize on the plate are hidden in a piece of raw product Students will learn how to cut the meat how to remove it from the bones how to clean the bones without breaking the bones with the training they will receive on all poultry many shelled flat round sea products large and small red meat
VEGETARIAN CUISINE
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