Course Structure Diagram with Credits

To see the course details (such as objectives, learning outcomes, content, assessment and ECTS workload), click the relevant Course Code given in the table below.

1. Year Fall Semester
Code Pre. Course Name Theory Application/Laboratory Local Credits ECTS
SFL 1013 Second Foreign Languages I 2 2 3 3
IUE 100 Academic and Social Orientation 0 2 1 1
CLM 101 Sanitation and Safety 3 0 3 4
CLM 103 Concepts and Skills for Culinary Arts 2 2 3 6
ENG 101 Academic Skills in English I 2 2 3 3
MATH 107 Introduction to Mathematics and Statistics 3 0 3 5
HUM 103 Principles of Social Sciences I 3 0 3 4
ECON 100 Principles of Economics 3 0 3 4
Total : 30
1. Year Spring Semester
Code Pre. Course Name Theory Application/Laboratory Local Credits ECTS
CLM 104 Contemporary Culinary Cultures 2 2 3 5
SFL 1024 Second Foreign Languages II 2 2 3 3
CLM 102 Principles of Nutrition and Menu Planning 3 0 3 6
ENG 102 Academic Skills in English II 2 2 3 3
CLM 106 Gastronomic Terminology 3 3 3 4
HUM 104 Principles of Social Sciences II 3 0 3 4
BA 120 Introduction to Management 3 0 3 5
Total : 30
2. Year Fall Semester
Code Pre. Course Name Theory Application/Laboratory Local Credits ECTS
CLM 203 Art, Design and Gastronomy 4 4 3 5
SFL 201 Second Foreign Languages III 2 2 3 3
CLM 205 Materials in Food Production 3 0 3 4
ST 100 Summer Training 0 0 0 4
CLM 207 Purchasing and Product Identification 3 0 3 4
TURK 201 Turkish I 2 0 2 1
BA 215 Accounting 2 2 3 4
BA 216 Marketing Management 3 0 3 5
Total : 30
2. Year Spring Semester
Code Pre. Course Name Theory Application/Laboratory Local Credits ECTS
CLM 206 Food Chemistry 3 0 3 5
CLM 204 Beverage Culture 2 0 2 5
CLM 202 Food and Beverage Management 3 0 3 6
SFL 202 Second Foreign Languages IV 2 2 3 3
CLM 212 Baking Techniques 3 0 3 5
CLM 201 Computer Applications in Culinary Industry 1 2 2 5
TURK 202 Turkish II 2 0 2 1
Total : 30
3. Year Fall Semester
Code Pre. Course Name Theory Application/Laboratory Local Credits ECTS
CLM 305 Turkish Cuisine 2 2 3 5
CLM 301 Professional Skills Laboratory I 10 10 5 7
ST 200 Internship I 0 0 0 4
ELEC 001 Elective Course I 0 0 3 5
ELEC 002 Elective Course II 0 0 3 5
HIST 201 Principles of Atatürk and History of Revolution I 2 0 2 1
SFL 301 Second Foreign Languages V 2 2 3 3
Total : 30
3. Year Spring Semester
Code Pre. Course Name Theory Application/Laboratory Local Credits ECTS
CLM 304 Garde Manger 1 2 2 6
CLM 302 Professional Skills Laboratory II 0 10 5 10
ELEC 003 Elective Course III 0 0 3 5
HIST 202 Principles of Atatürk and History of Revolution II 2 0 2 1
ENG 310 Essential Speaking Skills in English 3 0 3 4
ELEC 004 Elective Course IV 0 0 3 5
Total : 31
4. Year Fall Semester
Code Pre. Course Name Theory Application/Laboratory Local Credits ECTS
ELEC 007 Elective Course VII 0 0 3 5
ELEC 006 Elective Course VI 0 0 3 5
CLM 401 Professional Skills Laboratory III 0 8 4 7
ST 300 Internship II 0 0 0 4
ELEC 005 Elective Course V 0 0 3 5
CLM 451 Workshop in Culinary Arts I 0 2 1 1
ENG 410 English for Career Development 3 0 3 4
Total : 31
4. Year Spring Semester
Code Pre. Course Name Theory Application/Laboratory Local Credits ECTS
CLM 404 Professional Skills Laboratory IV 0 8 4 6
ELEC 010 Elective Course X 0 0 3 5
CLM 498 Graduation Project 0 4 2 5
ELEC 008 Elective Course VIII 0 0 3 5
CLM 452 Workshop in Culinary Arts II 0 2 1 1
ELEC 009 Elective Course IX 0 0 3 5
SFL 402 Second Foreign Languages VIII 2 2 3 3
Total : 30
Elective Courses
Code Pre. Course Name Theory Application/Laboratory Local Credits ECTS
CLM 306 European Cuisine 2 2 3 5
CLM 309 Pastry 2 2 3 5
CLM 310 Charcuterie 3 0 3 5
CLM 400 Onelogy 3 0 3 5
CLM 402 Cost Analysis and Control 2 2 3 5
CLM 403 Asian Cuisine 2 2 3 5
CLM 405 Restaurant Management 3 0 3 5
CLM 410 Bread Making 2 2 3 5
CLM 412 Banquet Organization and Management 3 0 3 5
CLM 414 Olive, Olive Oil and in Culinary Culture 3 0 3 5
CLM 420 Advanced Pastry 2 2 3 5
CLM 422 New Product Development in Food Sector 3 0 3 5
CLM 430 Food Styling and Photography 2 2 3 5
CLM 440 Vegeterian Cuisine 2 2 3 5
CLM 450 American Cuisine 2 2 3 5
CLM 460 Classical European Cuisine 2 2 3 5
CLM 470 Regional Turkish Cuisine 2 2 3 5
CLM 480 Commercial Food Production 3 0 3 5
CLM 488 Trends in Culinary History 3 0 3 5
CLM 490 Quick Service Restaurant Management 3 0 3 5
CLM 499 Food Journalism 3 0 3 5
CLM 444 Sugarcraft and Chocolate 2 2 3 5
CLM 432 Food and Beverage Service 0 0 3 5
Additional Notes

Important Explanation about Elective Courses


- There are 10 elective courses in the curriculum of the Culinary Arts and Management. 7 of these courses must be taken from the department (with CLM code), 3 of them must be taken from outside the faculty.

If you need support for these courses due to your disability, please refer to Disability Support Unit. Contact; engelsiz@ieu.edu.tr

 

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