This course has been designed to examine management as a series of steps progressing from the ‘micro’ (individual) to the ‘macro’ (societal) level of analysis.

This course aims to set the fundamental basis for the future accounting courses by covering the bookkeeping process and the reporting of the basic financial statements as the balance sheet, income statement, the statement of cash flows, and the statement of retained earnings. Also, it aims to understand basic concepts of managerial accounting.

This course consists of detailed investigations of the topics of the development of marketing management orientations, consumer behavior, targeting, product development, pricing, distribution and communication strategies.

Basic knowledge about providing safety in the kitchen. The definition and importance of sanitation, importance, contamination source of microorganisms, parameters that affect microbial growth, personal hygiene in food industry, safety in the kitchen, HACCP.

Healthy nutrition, planning of a healthy diet, nutrition labels, digestion, absorption and transport, the carbohydrates, lipids, proteins,metabolism, energy balance, body composition, weight management, vitamins, antioxidants, water ,and major minerals, trace minerals, life cycle nutrition, diet and health, the factors that affect menu planning, developing menus, menu types, menu planning and its relation with nutrition, standard recipe development, yield testing process, designing, writing, and evaluation of a menu, menu characteristics, menu and food service equipment analysis.

Students will be exposed to the function and use of equipments and ingredients in a commercial kitchen. The course also introduces food service basic cooking techniques, culinary vocabulary and terms, storage and labeling of food items, sanitation, and dishwashing, in order to gather some concepts and theories of culinary arts.

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Recognition of the international vocabulary patterns by the students, which are adapted from the French language, and have become integrated with Culinary Arts terminology. Enabling the students to be more conscious and more equipped while putting their knowledge of area and expertise into practice on both academic and professional platforms, and in addition to this, creating a cultural awareness, and distinction in terms of professional vision.

Automation systems and software in hospitality industry and applications, advanced skills in word processing, spreadsheet and presentation software, image processing and graphics software and applications relating these subjects.

This course comprises from overview of food and beverage operations, food service marketing, menu planning, nutrition concerns, menu cost and pricing strategies, production, service, beverage management, sanitation and safety issues, facility design and equipment, accounting, and food service automation. Beside these theoretical subjects students will create a F&B business simulation at the end of term.

The aim of this course is to train students to use their imagination, to produce merchantable dishes that expose different way of product handling and creativity.

Beverage history, culture, production, storing and presentation of alcoholic and nonalcoholic drinks, beverages Consumption thru cultures, applications on food and beverage match.

Raw materials and their combination in ready food technology, food deficiency factors and control, physical food preservation methods (refrigeration, freezing, sterilization, pasteurization, radiation, gas pressure, vacuum, filtration) chemical food preservation techniques, industrial food processing technologies, processed food quality control principles.

The components of food: carbohydrates, proteins, lipids, minerals, vitamins and water, chemical changes of food during preparation, storing, preserving and processing. Changes of food components’ affects on functional, physcal and nutritional features of food. Food contaminants, food additives and food legislations.

The course involves of 14 chapters related with dynamics of food purchasing, food markets, regulations and law for food, importance of purchasing department, principles of purchasing, spesifications of purchasing and test issues, receiving, storing, control processes and food items purchase and services.

Baking ingredients and equipment and the use of these in various areas. Selecting and preserving the grains, yeasts, spices, fats and oils used in the baking field. Mixing methods for dough and bread baking. The usage of professional bakery equipments, costs, operational processes, advantages and disadvantages relating to this usage.

Workshops about developing culinary knowledge and skills in the framework of the subjects tought throughout the semester

Workshops about developing culinary knowledge and skills in the framework of the subjects tought throughout the semester

Preparation, decoration and presentation of cold buffet ham, hors d'oeuvres, cheese, cold sauces, etc.).

The general structure of Turkish Cuisine. The ingredients used in Turkish Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to Turkish cuisine and plate presentation and organization compatible with these elements

Workshops about developing culinary knowledge and skills in the framework of the subjects tought throughout the semester

Workshops about developing culinary knowledge and skills in the framework of the subjects tought throughout the semester

Lessons will be held with Guest speakers that all work and have worked in the Culinary Arts and Management industry. The professionals will join us every week to share their experience with the students. Field trips might also been organized during the semester. The main objective of this course is career planning of the sophomore students.
Students are required to participate in all of the courses since they will have to write a course report at the end of the semester.
Dates of the guest speakers and field trip will be announced on our “Facebook” page and in our school website.

Expert guests will be invited to the workshops and the students will have the chance of getting first hand information on the practical tools and applications in the real world cases. Projects may be given within the course context to students groups in order to develop teamwork skills. Specific subjects are assigned to the groups, which will gather information, have indepth interviews with the professionals and write a report on their findings.

In this course, the students will work on their graduation projects.

This course provides an introduction to basic models and concepts in microeconomics and macroeconomics. Basic topics in microeconomics analyzed in this course include an introduction to market economies, supply and demand, consumer theory, the theory of the firm, perfect competition. Basic topics in macroeconomics analyzed in this course include national income, employment, unemployment, inflation, and economic growth.

This course aims at equipping students with skills related to two main aspects of Academic English, which are listening and notetaking and academic speaking.

This course aims at equipping students with skills related to two main aspects of Academic English, which are reading and academic writing.

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This course provides a general information of the events from the end of the 19. century until the end of the Turkish War of Independence and the signing of the Treaty of Lausanne in 1923.

With special reference to the Principals of Atatürk the course will examine the philosophy of the foundation and existence of the republican regime as well as the democratic developments in secular Turkey during the twentieth century and in the era of extending globalization.

In addition to a specific discussion on the nature of scientific knowledge and social sciences, the course will cover selected issues from anthropology, sociology, psychology, social psychology, political science and economics.

The course involves a careful study of the formation of various aspects of modern societies. It examines the key ideas of the Enlightenment, the development of the modern state, the economic formation of modernity, the relevance of class and gender issues to industrial societies, and the political and cultural significance of religion, secularism and ideology in the modern world.

Presentation of Administrative Units, Academic Units and Student Clubs

Sets, functions, matrices, introduction to statistics, data types and collecting data, permutation, combination, probability function, random variable, their expected values and variances and distribution fuctions.

Please Select a Language

Please Select a Language

Please Select a Language

Please Select a Language

Please Select a Language

Please Select a Language

Internship covers field experience at any work place (public or private) for four weeks (twenty work days). Students should follow the instructions stated in IUE Internship Guide in order to successfully complete their internships.
Internship covers field experience at any work place (public or private) for four weeks (twenty work days). Students should follow the instructions stated in IUE Internship Guide in order to successfully complete their internships.

Internship covers field experience at any work place (public or private) for four weeks (twenty work days). Students should follow the instructions stated in IUE Internship Guide in order to successfully complete their internships.

Internship covers field experience at any work place (public or private) for four weeks (twenty work days). Students should follow the instructions stated in IUE Internship Guide in order to successfully complete their internships.

Students will be taught how to use the written communication tools accurately and efficiently in this course. Various types of written statements will be examined through a critical point of view by doing exercises on understanding, telling, reading, and writing. Punctuation and spelling rules, which are basis of written statement, will be taught and accurate usage of these rules for efficient and strong expression will be provided.

Students will be taught how to use the written communication tools accurately and efficiently in this course. There will be exercises on understanding, telling, reading, and writing; types of speeches (panel, symposium, conference, etc.) will be introduced; the student will be equipped with information on using body language, accent and intonation, and presentation techniques.