(Between the 2013-2019 Academic Years) 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
CodePre.Course NameTheoryApplication/LaboratoryLocal CreditsECTS
SFL 1013Second Foreign Languages I2234
IUE 100Orientation and Career Planning1012
CLM 101Sanitation and Safety3036
CLM 103Concepts and Skills for Culinary Arts2236
MATH 107Introduction to Mathematics and Statistics3036
TURK 100Turkish4044
ENG 101Academic Skills in English I2233
Total 31
1. Year Spring Semester
CodePre.Course NameTheoryApplication/LaboratoryLocal CreditsECTS
CLM 104Contemporary Culinary Cultures2236
SFL 1024Second Foreign Languages II2234
CLM 102Principles of Nutrition and Menu Planning3036
ENG 102Academic Skills in English II2234
POOL 003GEC-Social Sciences A: Economics3036
HIST 100Principles of Atatürk and History of Revolution 4044
Total 30
2. Year Fall Semester
CodePre.Course NameTheoryApplication/LaboratoryLocal CreditsECTS
CLM 203Art, Design and Gastronomy2233
SFL 201Second Foreign Languages III2234
CLM 209Materials Science and Purchasing in Food Production3033
CLM 212Baking Techniques0435
ELEC 001Elective Course I2235
POOL 003GEC-Social Sciences A: Economics3036
ST 104Summer Training (4 weeks)0004
Total 30
2. Year Spring Semester
CodePre.Course NameTheoryApplication/LaboratoryLocal CreditsECTS
CLM 206Food Science3036
CLM 204Beverage Culture3034
CLM 202Food and Beverage Management3035
SFL 202Second Foreign Languages IV2234
ELEC 002Elective Course II3035
POOL 003GEC-Social Sciences A: Economics3036
Total 30
3. Year Fall Semester
CodePre.Course NameTheoryApplication/LaboratoryLocal CreditsECTS
CLM 305Turkish Cuisine2235
CLM 301Professional Skills Laboratory I0846
POOL 005GEC- Social Sciences C: Arts and Communication3036
ELEC 003Elective Course III3035
ELEC 004Elective Course IV2234
ST 204Summer Training (4 weeks)0004
Total 30
3. Year Spring Semester
CodePre.Course NameTheoryApplication/LaboratoryLocal CreditsECTS
CLM 304Garde Manger1434
CLM 302Professional Skills Laboratory II2656
ELEC 005Elective Course V3035
POOL 004GEC- Social Sciences B: Humanities and Social Sciences3036
ELEC 006Elective Course VI3035
ENG 310Essential Speaking Skills in English3034
Total 30
4. Year Fall Semester
CodePre.Course NameTheoryApplication/LaboratoryLocal CreditsECTS
ELEC 007Elective Course VII3034
CLM 401Professional Skills Laboratory III0638
POOL 007GEC-Innovation and Entreprenuership3035
ENG 410English for Career Development3034
ST 304Summer Training (4 weeks)0034
CLM 497Research and Development Project2235
Total 30
4. Year Spring Semester
CodePre.Course NameTheoryApplication/LaboratoryLocal CreditsECTS
CLM 404Professional Skills Laboratory IV2656
ELEC 008Elective Course VIII3035
CLM 200Turkish Cuisine Culture3036
CLM 498Graduation Project0424
POOL 006GEC- Social Awareness and Ethics3035
POOL 002GEC-Natural and Life Sciences3034
Total 30
Elective Courses
CodePre.Course NameTheoryApplication/LaboratoryLocal CreditsECTS
CLM 306European Cuisine2235
CLM 309Pastry - 12235
CLM 310Charcuterie3035
CLM 320Terminology for Gastronomy3035
CLM 322Pastry - 22235
CLM 330Computer Applications in Culinary Industry3035
CLM 400Oenology3035
CLM 402Cost Analysis and Control2235
CLM 403Asian Cuisine2235
CLM 405Restaurant Management3035
CLM 410Bread Making0435
CLM 412Banquet Organization and Management3035
CLM 414Olive, Olive Oil and in Culinary Culture3035
CLM 415Regional İtalian Cuisine1335
CLM 420Advanced Pastry2235
CLM 422New Product Development in Food Sector3035
CLM 425Gastronomy Tourism3034
CLM 430Food Styling and Photography2235
CLM 432Food and Beverage Service3036
CLM 434Advanced Pastry 2 2235
CLM 436Chocolate2235
CLM 438Ottoman and Turkish Desserts2235
CLM 440Vegeterian Cuisine2235
CLM 444Sugarcraft and Confectionary2235
CLM 450American Cuisine2235
CLM 454Sensory Analysis of Wine and Food 2235
CLM 455Marketing Food and Beverages3035
CLM 460Classical European Cuisine2235
CLM 470Regional Turkish Cuisine2235
CLM 480Commercial Food Production3035
CLM 488Trends in Culinary History3035
CLM 490Quick Service Restaurant Management3035
CLM 499Food Journalism3035
Restricted Elective Courses
CodePre.Course NameTheoryApplication/LaboratoryLocal CreditsECTS
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;

               -5 department electives,

               -3 university electives.

Important Explanations About General Education Courses (GEC) Courses

The Department of Gastronomy and Culinary Arts students are obliged to take 8 GED courses to graduate.

From the GEC courses;

               -5 from the field of "Social sciences", (3 courses from A, 1 courses from B, 1 course from C)

               -1 from the field of "Social Awareness and Ethics"

               -1 from the field of "Natural and Life Sciences" field,

               -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