In this course, in order to ensure safety in the kitchen; definition and importance of sanitation, importance of microorganisms, sources of contamination, factors affecting microorganism growth, personnel hygiene in food production, safety in the kitchen and HACCP are covered.
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, 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.
In this course, kitchen and hygiene rules and principles, heat transfer types and cooking techniques are explained. In the course, the use of knives and basic cutting techniques, stocks, basic sauces and soups followed by basic egg cooking, sandwich, salad and salad dressing preparation techniques are covered in practice.
In this course, different cooking techniques applied in a professional kitchen environment, preliminary preparations of basic food products, selection of suitable cooking techniques and the preparation of plate presentations by matching these products properly are taught in practice.
The concept of the course is based on the definition of gastronomy and related terms in the historical perspective. In this course the cuisine trends and the hierarchy of kitchen are discussed in terms of the basic terminology and basic skills.
This course includes the fundamental calculations related to recipe, portion, costing based on major food groups, menu pricing, labor cost and inventory management.
In this course, the organizational structure of food and beverage industry, management process and planning of food and beverage operations will be taught. Food and beverage management functions will be examined in detail and explained via cases regarding food and beverage companies.
This course includes the food and the cooking science based on the basic and the organic chemistry. The relationship between the heat, temperature major and minor food molecules is analyzed and then the applications of cooking chemistry is evaluated.
In this course, it will be explained that Turkish cuisine is a result of its mixture between historical, economic, political and social dynamics. In this direction, students will be more conscious and equipped by increasing their cultural awareness and professional visions while revealing their expertise in professional platforms.
In this course, basic tools, equipment and materials used in cooking and heat transfer methods are explained; cooking techniques and cooking times according to different products are taught. Basic plate presentation techniques suitable for cooking methods are discussed comparatively.
In this course, the basic plate presentation techniques used in professional kitchens, the methods of sauce drawing, the rules and subtleties of making the food visually attractive are explained.
This course aims to enable students to follow the recipes applied in the field of pastry properly and aim at the concepts of application techniques. It enables them to learn about basic products and raw materials by equipping them with basic pastry products such as cookies, tarts, cakes and yeast doughs.
This course provides a solid theoretical and practical foundation in the selection of basic ingredients in the field of pastry, the correct methods for calculating and developing a recipe, techniques for creams, custards, fruit desserts, chocolates and designing a dessert plate.
This course examines the claims of basic ethical theories, the structure of ethical issues and principles, and their relevance to professional ethics. It includes to raise awareness of ethical decision-making, individual, social responsibilities and the nature of the profession, professional ethical codes and responsibilities, and an individual's individual character and professional responsibilities.
In this course, basic principles and processes of food purchasing will be examined. The importance of inventory management, product and supplier selection will be reinforced by analyse practices.
In this course, students are taught the basic food service and the importance of teamwork in a professional kitchen environment. Within the scope of the course, students are provided to apply recipes, prepare for presentations and serve them to guests within the specified time.
In this course, students are provided to apply the stages of food preparation and serving with more advanced techniques in a professional kitchen environment and to consolidate what they have learned. Within the scope of the course, it is aimed that the students gain speed in the management of professional kitchen service and in the process of preparing recipes.
This course includes the elements of garde manger, the techniques and the usage of techniques in the food design and plate styling.
This course includes the general structure of Turkish cuisine, the materials used in Turkish cuisine and the applications for developing food preparation skills with these ingredients. It aims the historical and cultural elements unique to Turkish Cuisine and the food presentation and organization compatible with these elements.
In this course, the structure of restaurant management, principles and concepts of restaurant business will be examined at the department base. Restaurant concept development and operation management will be explained with relevant case studies.
In this course, management of income and expenses in food and beverage companies will be examined and the contribution of cost analysis to business management and profit planning processes will be explained. Calculation of costs, inventory management and sales forecasting issues will be reinforced by applied case studies.
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.
This course describes the Aegean cuisine culture and regional differences in the Aegean cuisine in a practical manner. Students are taught practices to improve food preparation skills with local ingredients unique to the Aegean. Historical and cultural elements unique to the Aegean cuisine and recipes compatible with these elements are applied and presented.
This course includes the beverage history, culture, their production including with the storing and the presentation of alcoholic and nonalcoholic beverages.
In this course, the rules and methods of professional kitchen service are taught in practice. The students also develop their skills in preparing, plating and presenting food depending on the chef’s style.
This lesson contains to learn how to use the knowledge on culinary and gastronomy area for the development of the research projects and observation of the other research projects in the world.
A student designs a project with the skills and knowledge in the gastronomy and culinary arts field, analyzes and develops a plan. A detailed project is written and presented by using technological tools.
The internship envisages that the students who are deemed appropriate by the department will gain field experience in food and beverage businesses and accommodation businesses.
The internship envisages that the students who are deemed appropriate by the department will gain field experience in food and beverage businesses and accommodation businesses.
This course aims at preparing students to use academic skills in English.
ENG 102 is a compulsory course for first year students. ENG 102 focuses on the cognitive skills of listening, reading, writing and speaking. Students' academic listening skills will be improved by listening to important / relevant information from lectures or discussions and reading skills by reading recent academic texts and then using this information to create an output task. Speaking focuses on giving presentations and students get prepared to express their ideas and opinions by speaking persuasively and coherently. The writing component is a consolidation of the speaking activities.
ENG 310 is a compulsory course for third year students and is designed to enable them to speak more effectively while expressing themselves in a variety of areas, such as business related and academic related topics. These areas range from participating in discusiions to presenting information in the form of short presentations, known as Pecha Kuchas. Students will also take part in role plays and formal debates.
This course is designed to equip students with the necessary skills and knowledge that they will need when they start their professional lives. The course simulates all stages of the job application process, including topics like finding job openings, CVs, job application forms, cover letters, job interviews, and following up, as well as handling job offers and rejection.
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 and the following period until 1990’s.
The course will help students recognize the skills needed for university life and their career goals. These skills include self-awareness, goal setting, time management, effective communication, mindfulness and analytical thinking. The course will also raise students’ awareness on problems such as addiction and bullying.
Students will be taught how to use the written and verbal communication tools accurately and efficiently in this course. Various types of verbal and 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. As for verbal statement, students will be taught how to use the body language, use accent and intonation elaborately, and use presentation techniques.
This course covers the basic knowledge and skills of preparing, decorating and decorating plates in line with basic design principles and food photography. This course covers the basic knowledge and skills of preparing, decorating and decorating plates in line with basic design principles and food photography. This course covers the basic knowledge and skills of preparing, decorating and decorating plates in line with basic design principles and food photography.
This course covers olive and olive oil - history, agriculture, economy, trade, use and tasting of olive oil and table olives, place of olive in art and culture. The main focus of the course is to enhance useful information to students and equip them with the necessary skill to distinguish the difference between defected and highly qualified table olives and olive oil.
This course is a supportive course that describes the history and the steps of chocolate making. It demonstrates different techniques and practices and outlines the usage of chocolate in pastry.
This course includes bread making, leavening, baking and presenting steps. It compares the difference between sourdough and industrial yeast and also flour types while practicing different types of breads from different food cultures.
The course consists of the fermentation process of different types of sour doughs, baking artisanal bread with the prepared sourdoughs. Professional shaping, knitting styles will be covered as well as most popular world breads and ethnic breads. Laminated doughs such as croissants, Danish pastries will be practiced. Professionalism in artisanal bread will be achieved through knowledge and practice.
In this course, terms used in natural sciences, culinary practices and business subjects associated with the field of gastronomy and culinary arts and their usage will be covered. At the same time, students will be given tasks to use this information effectively in professional matters.
This course includes introduction to food and beverage service, service equipment, preparation for food and beverage services, order taking procedures; French, British, American and Russian service styles, after-service operations; soup, gueridon, buffet and cafeteria services.
This course covers sample documents, presentations and worldwide application on food journalism along with web applications.
This course reviews the historical transformation of food to understand current and future trends in the food industry.
In this course, information about the new trends and developments in the field of gastronomy is obtained. The course also examines the effects and reflections of these trends and developments on the applications of food and beverage sector businesses and consumers.
In this course, students learn how to follow pastry recipes properly, how to apply basic techniques of preparing and presenting cakes and desserts, and how to develop new pastry recipes.
The course covers a solid theoretical and practical foundation in pastry practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation.
This course covers basic knowledge about viticulture and its relationship with the field of gastronomy.
This course covers the methods of detailed sensory analysis, distinguishing fermented grape juice according to regions, menu planning, wine service and glassware, Turkish dishes and pairing.
This course is comprised of information about the structures of European cuisines and gives information about the local European products and practices that improve skills of preparing European menus. It includes the historical and cultural elements of different regions as well as the food presentations of those elements of Europe.
In this course, the general structure and history of vegetarian cuisines are covered. Students learn and practice the ingredients used in vegetarian cuisines and applications to develop food preparation skills with these ingredients.
This course is an introduction to the basic principles of banquet organization and management. We will cover the essential concepts and components with an emphasis on the importance of team work in banquet operations. Students will explore the demand for banquet operations and the important factors involved in fulfilling this demand. We will also focus on how to plan tailor made events.
In this course, gastronomy and gastronomy tourism will be examined from the perspectives of economic value, management, marketing and best practices worldwide.
In this course, the steps in the process of developing a new product in the food sector and the basic principles for the success of the product will be explained. The details of new product development will be examined from a creative perspective using appropriate methods.
This course is an introductory course to Asian cuisine, and in the course, students are taught the products and ingredients used in Asian local cuisines and applications for developing food preparation skills with those products. It is aimed that students prepare recipes compatible with the historical and cultural elements of Asian cuisines and learn how to present food.
This course involves of descriptions of inventory items, purchasing procedures, recording inventory items, transfer transactions, building recipe, cost control and inventory transactions in order to manage culinary software in industry.
Within the scope of this course, macro and micro-nutrients; nutritional sources, importance in the menu and menu planning for special nutrition requirements will be examined.
This course aims to enable students to follow the applications in the field of cooking chemistry properly and aim at the concepts of application techniques in order to understand the culinary reactions.
In this course, marketing management and concept exclusive to food and beverages marketing will be explained in all aspects. The necessary techniques and skills in the process of developing food and beverage marketing strategies will be reinforced by case studies and in class discussions.
In this course, artisan cake types with its texture and presentation will be taught in practice. Practices are gained in the field of advanced application techniques. Baking and shaping techniques used in the field of pastry are demonstrated.
This course is a general introduction to charcuterie, and develops the skills of production and presentation techniques while inferring different types of charcuterie products from different parts of the world.
This course is the basic course for introduction to the Italian regional cuisines. It outlines the local products of the regions and practices the different cooking skills with the local products.
This course develops students' ability to showcase individual dishes and specific local techniques from American countries in North and South American cuisine styles. In the course, the historical and cultural elements of different regions of America are discussed in gastronomic terms, with reference to the elements of regional American dishes.
This course covers the materials, methods, techniques, equipment and presentation used in Turkish and Ottoman desserts.
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In this course, students learn different techniques by getting to know boutique pastry. Specializing in the making of celebration cakes, they learn to decorate cakes, make flowers, create figures from sugar paste and make chocolate decorations.
In this course, the organizational structure of the commercial food and beverage service enterprises, management process and planning of their operations will be explained. The functions of management in commercial food production will be examined in detail and will be explained with cases from enterprises.
This lesson includes the development of project in the gastronomy area for Turkey gastronomy progressing, sustainability, and national-international branding.
In this course, artisan desserts with its texture and presentation are taught in practice. Practices are gained in the field of advanced application techniques. New taste matches and presentation techniques used in pastry are demonstrated.
In this course, the general structure of European cuisines, materials used in these kitchens and cooking methods will be shown. In the course, different recipes, presentations and techniques used in European cuisine will also be covered. Students will be taught how the historical and cultural elements of the European countries are reflected in the cuisine culture.
This course covers the general structure of Regional Turkish Cuisine, the ingredients used in Regional Turkish Cuisine, cooking techniques, the effect of historical and cultural elements in the local sense of culinary culture of the regions
In this course, the history of quick service restaurants, managerial principles and concepts of quick service restaurant business will be examined via literature review and case studies.
