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 | Orientation and Career Planning | 1 | 0 | 1 | 2 | |
| CLM 101 | Hygiene and Safety | 3 | 0 | 3 | 6 | |
| CLM 103 | Concepts and Skills for Culinary Arts - I | 1 | 4 | 3 | 6 | |
| TURK 100 | Turkish | 4 | 0 | 4 | 4 | |
| ENG 101 | Academic Skills in English I | 2 | 2 | 3 | 3 | |
| CLM 105 | Introduction to Gastronomy | 3 | 0 | 3 | 6 | |
| Total | 30 | |||||
| 1. Year Spring Semester | ||||||
| Code | Pre. | Course Name | Theory | Application/Laboratory | Local Credits | ECTS |
| CLM 104 | Concepts and Skills for Culinary Arts - II | 1 | 4 | 3 | 6 | |
| SFL 1024 | Second Foreign Languages II | 2 | 2 | 3 | 4 | |
| CLM 102 | Principles of Nutrition and Menu Planning | 3 | 0 | 3 | 6 | |
| ENG 102 | Academic Skills in English II | 2 | 2 | 3 | 4 | |
| HIST 100 | Principles of Atatürk and History of Revolution | 4 | 0 | 4 | 4 | |
| CLM 108 | Calculations For Culinary Applications | 3 | 0 | 3 | 6 | |
| Total | 30 | |||||
| 2. Year Fall Semester | ||||||
| Code | Pre. | Course Name | Theory | Application/Laboratory | Local Credits | ECTS |
| SFL 201 | Second Foreign Languages III | 2 | 2 | 3 | 4 | |
| ELEC 001 | Elective Course I | 2 | 2 | 3 | 5 | |
| CLM 213 | Cooking and Baking Techniques | 1 | 4 | 3 | 5 | |
| CLM 211 | Turkish Cuisine Culture | 3 | 0 | 3 | 4 | |
| CLM 215 | Fundamentals of Pastry and Baking - I | 2 | 4 | 4 | 5 | |
| CLM 219 | Materials Science and Purchasing in Food Production | 3 | 0 | 3 | 4 | |
| CLM 217 | Ethics in Gastronomy | 2 | 0 | 2 | 3 | |
| Total | 30 | |||||
| 2. Year Spring Semester | ||||||
| Code | Pre. | Course Name | Theory | Application/Laboratory | Local Credits | ECTS |
| CLM 206 | Food Science | 2 | 2 | 3 | 6 | |
| CLM 202 | Food and Beverage Management | 3 | 0 | 3 | 5 | |
| SFL 202 | Second Foreign Languages IV | 2 | 2 | 3 | 4 | |
| ELEC 002 | Elective Course II | 3 | 0 | 3 | 5 | |
| CLM 214 | Art, Design and Gastronomy | 1 | 4 | 3 | 5 | |
| CLM 216 | Fundamentals of Pastry and Baking - II | 2 | 4 | 4 | 5 | |
| Total | 30 | |||||
| 3. Year Fall Semester | ||||||
| Code | Pre. | Course Name | Theory | Application/Laboratory | Local Credits | ECTS |
| CLM 305 | Turkish Cuisine | 1 | 4 | 3 | 5 | |
| CLM 301 | Professional Skills Laboratory I | 2 | 6 | 5 | 6 | |
| ELEC 003 | Elective Course III | 3 | 0 | 3 | 5 | |
| ELEC 004 | Elective Course IV | 2 | 2 | 3 | 5 | |
| CLM 317 | Cost Analysis and Control | 2 | 2 | 3 | 5 | |
| CLMST 304 | Internship (8 Weeks) | 0 | 0 | 0 | 4 | |
| Total | 30 | |||||
| 3. Year Spring Semester | ||||||
| Code | Pre. | Course Name | Theory | Application/Laboratory | Local Credits | ECTS |
| CLM 304 | Garde Manger | 1 | 4 | 3 | 4 | |
| CLM 302 | Professional Skills Laboratory II | 2 | 6 | 5 | 6 | |
| ELEC 005 | Elective Course V | 3 | 0 | 3 | 5 | |
| ENG 310 | Essential Speaking Skills in English | 3 | 0 | 3 | 4 | |
| CLM 308 | Restaurant Management | 3 | 0 | 3 | 5 | |
| POOL 006 | GEC- Social Awareness and Ethics | 3 | 0 | 3 | 6 | |
| Total | 30 | |||||
| 4. Year Fall Semester | ||||||
| Code | Pre. | Course Name | Theory | Application/Laboratory | Local Credits | ECTS |
| ENG 410 | English for Career Development | 3 | 0 | 3 | 4 | |
| CLM 413 | Professional Skills Laboratory - III | 2 | 6 | 5 | 6 | |
| CLM 495 | Graduation Project - I | 2 | 2 | 3 | 6 | |
| ELEC 006 | Elective Course VI | 2 | 2 | 3 | 4 | |
| POOL 007 | GEC-Innovation and Entreprenuership | 3 | 0 | 3 | 6 | |
| CLMST 404 | Internship (12 Weeks) | 0 | 0 | 0 | 4 | |
| Total | 30 | |||||
| 4. Year Spring Semester | ||||||
| Code | Pre. | Course Name | Theory | Application/Laboratory | Local Credits | ECTS |
| CLM 404 | Professional Skills Laboratory IV | 2 | 6 | 5 | 6 | |
| ELEC 008 | Elective Course VIII | 3 | 0 | 3 | 5 | |
| ELEC 007 | Elective Course VII | 3 | 0 | 3 | 5 | |
| CLM 496 | Graduation Project - II | 0 | 4 | 2 | 6 | |
| CLM 408 | Beverage Culture | 3 | 0 | 3 | 4 | |
| CLM 406 | Aegean Cuisine | 1 | 4 | 3 | 4 | |
| Total | 30 | |||||
| Elective Courses | ||||||
| Code | Pre. | Course Name | Theory | Application/Laboratory | Local Credits | ECTS |
| CLM 220 | Food Styling and Photography | 2 | 2 | 3 | 4 | |
| CLM 221 | Olive, Olive Oil and Culinary Culture | 3 | 0 | 3 | 4 | |
| CLM 222 | Chocolate | 2 | 2 | 3 | 5 | |
| CLM 223 | Bread Making | 2 | 2 | 3 | 4 | |
| CLM 224 | Advanced Bakery | 1 | 4 | 3 | 5 | |
| CLM 225 | Terminology for Gastronomy | 3 | 0 | 3 | 4 | |
| CLM 226 | Food and Beverage Service | 3 | 0 | 3 | 4 | |
| CLM 227 | Food Journalism | 3 | 0 | 3 | 4 | |
| CLM 228 | Trends in Culinary History | 3 | 0 | 3 | 4 | |
| CLM 232 | New Trends in Gastronomy | 3 | 0 | 3 | 4 | |
| CLM 321 | Pastry - I | 0 | 4 | 2 | 5 | |
| CLM 322 | Pastry - 2 | 2 | 2 | 3 | 5 | |
| CLM 323 | Oenology | 3 | 0 | 3 | 4 | |
| CLM 324 | Oenology, Food, Sensory Analysis | 2 | 2 | 3 | 5 | |
| CLM 325 | European Cuisine | 2 | 2 | 3 | 5 | |
| CLM 326 | Vegeterian Cuisine | 2 | 2 | 3 | 4 | |
| CLM 327 | Banquet Organization & Management | 3 | 0 | 3 | 4 | |
| CLM 328 | Gastronomy Tourism | 3 | 0 | 3 | 4 | |
| CLM 329 | New Product Development in Food Sector | 3 | 0 | 3 | 4 | |
| CLM 331 | Asian Cuisine | 2 | 2 | 3 | 5 | |
| CLM 332 | Computer Applications in Culinary Industry | 3 | 0 | 3 | 4 | |
| CLM 333 | Special Issues in Nutrition and Menu Planning | 3 | 0 | 3 | 5 | |
| CLM 341 | Cooking Chemistry: Applied Culinary Reactions | 1 | 4 | 3 | 5 | |
| CLM 355 | Marketing Food and Beverages | 3 | 0 | 3 | 4 | |
| CLM 421 | Advanced Pastry - I | 2 | 4 | 4 | 5 | |
| CLM 423 | Charcuterie | 2 | 2 | 3 | 5 | |
| CLM 424 | Regional Italian Cuisine | 2 | 2 | 3 | 5 | |
| CLM 426 | American Cuisines | 2 | 2 | 3 | 5 | |
| CLM 427 | Ottoman and Turkish Desserts | 2 | 2 | 3 | 4 | |
| CLM 428 | Applied Workshops in Gastronomy | 3 | 0 | 3 | 4 | |
| CLM 429 | Sugarcraft and Confectionary | 2 | 2 | 3 | 4 | |
| CLM 431 | Commercial Food Production | 3 | 0 | 3 | 5 | |
| CLM 433 | Gastronomy Strategies and Branding | 3 | 0 | 3 | 6 | |
| CLM 442 | Advanced Pastry - II | 2 | 4 | 4 | 5 | |
| CLM 462 | Classical European Cuisine | 2 | 2 | 3 | 5 | |
| CLM 472 | Regional Turkish Cuisines | 2 | 2 | 3 | 4 | |
| CLM 491 | Quick Service Restaurant Management | 3 | 0 | 3 | 4 | |
| Restricted Elective Courses | ||||||
| Code | Pre. | Course Name | Theory | Application/Laboratory | Local Credits | ECTS |
| Additional Notes |
In order to graduate, 240 ECTS courses are required. The department students must complete the General Education Courses (GEC) and elective courses to provide a total of 240 ECTS. Otherwise they will be deemed not to fulfill the conditions for graduation from the program. Important Explanations Related to Elective Courses: Department of Gastronomy and Culinary Arts students are obliged to take 8 elective courses in order to graduate. Elective courses should be taken as the following; - at least 5 department electives,
Important Explanations About General Education Courses (GEC) Courses The Department of Gastronomy and Culinary Arts students are obliged to take 2 GED courses to graduate. From the GEC courses;
-1 from the field of "Social Awareness and Ethics" -1 from the field of "Innovation and Entrepreneurship ". |
If you need support for these courses due to your disability, please refer to Disability Support Unit. Contact; engelsiz@ieu.edu.tr |
