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 | 4 | |
IUE 100 | Orientation and Career Planning | 1 | 0 | 1 | 2 | |
CLM 101 | Sanitation and Safety | 3 | 0 | 3 | 6 | |
CLM 103 | Concepts and Skills for Culinary Arts | 2 | 2 | 3 | 6 | |
MATH 107 | Introduction to Mathematics and Statistics | 3 | 0 | 3 | 6 | |
TURK 100 | Turkish | 4 | 0 | 4 | 4 | |
ENG 101 | Academic Skills in English I | 2 | 2 | 3 | 3 | |
Total | 31 |
1. Year Spring Semester | ||||||
Code | Pre. | Course Name | Theory | Application/Laboratory | Local Credits | ECTS |
CLM 104 | Contemporary Culinary Cultures | 2 | 2 | 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 | |
POOL 003 | GEC-Social Sciences A: Economics | 3 | 0 | 3 | 6 | |
HIST 100 | Principles of Atatürk and History of Revolution | 4 | 0 | 4 | 4 | |
Total | 30 |
2. Year Fall Semester | ||||||
Code | Pre. | Course Name | Theory | Application/Laboratory | Local Credits | ECTS |
CLM 203 | Art, Design and Gastronomy | 2 | 2 | 3 | 3 | |
SFL 201 | Second Foreign Languages III | 2 | 2 | 3 | 4 | |
CLM 209 | Materials Science and Purchasing in Food Production | 3 | 0 | 3 | 3 | |
CLM 212 | Baking Techniques | 0 | 4 | 3 | 5 | |
ELEC 001 | Elective Course I | 2 | 2 | 3 | 5 | |
POOL 003 | GEC-Social Sciences A: Economics | 3 | 0 | 3 | 6 | |
ST 104 | Summer Training (4 weeks) | 0 | 0 | 0 | 4 | |
Total | 30 |
2. Year Spring Semester | ||||||
Code | Pre. | Course Name | Theory | Application/Laboratory | Local Credits | ECTS |
CLM 206 | Food Science | 3 | 0 | 3 | 6 | |
CLM 204 | Beverage Culture | 3 | 0 | 3 | 4 | |
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 | |
POOL 003 | GEC-Social Sciences A: Economics | 3 | 0 | 3 | 6 | |
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 | 0 | 8 | 4 | 6 | |
POOL 005 | GEC- Social Sciences C: Arts and Communication | 3 | 0 | 3 | 6 | |
ELEC 003 | Elective Course III | 3 | 0 | 3 | 5 | |
ELEC 004 | Elective Course IV | 2 | 2 | 3 | 4 | |
ST 204 | Summer Training (4 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 | |
POOL 004 | GEC- Social Sciences B: Humanities and Social Sciences | 3 | 0 | 3 | 6 | |
ELEC 006 | Elective Course VI | 3 | 0 | 3 | 5 | |
ENG 310 | Essential Speaking Skills in English | 3 | 0 | 3 | 4 | |
Total | 30 |
4. Year Fall Semester | ||||||
Code | Pre. | Course Name | Theory | Application/Laboratory | Local Credits | ECTS |
ELEC 007 | Elective Course VII | 3 | 0 | 3 | 4 | |
CLM 401 | Professional Skills Laboratory III | 0 | 6 | 3 | 8 | |
POOL 007 | GEC-Innovation and Entreprenuership | 3 | 0 | 3 | 5 | |
ENG 410 | English for Career Development | 3 | 0 | 3 | 4 | |
ST 304 | Summer Training (4 weeks) | 0 | 0 | 3 | 4 | |
CLM 497 | Research and Development Project | 2 | 2 | 3 | 5 | |
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 | |
CLM 200 | Turkish Cuisine Culture | 3 | 0 | 3 | 6 | |
CLM 498 | Graduation Project | 0 | 4 | 2 | 4 | |
POOL 006 | GEC- Social Awareness and Ethics | 3 | 0 | 3 | 5 | |
POOL 002 | GEC-Natural and Life Sciences | 3 | 0 | 3 | 4 | |
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 - 1 | 2 | 2 | 3 | 5 | |
CLM 310 | Charcuterie | 3 | 0 | 3 | 5 | |
CLM 320 | Terminology for Gastronomy | 3 | 0 | 3 | 5 | |
CLM 322 | Pastry - 2 | 2 | 2 | 3 | 5 | |
CLM 330 | Computer Applications in Culinary Industry | 3 | 0 | 3 | 5 | |
CLM 400 | Oenology | 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 | 0 | 4 | 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 415 | Regional İtalian Cuisine | 1 | 3 | 3 | 5 | |
CLM 420 | Advanced Pastry | 2 | 2 | 3 | 5 | |
CLM 422 | New Product Development in Food Sector | 3 | 0 | 3 | 5 | |
CLM 425 | Gastronomy Tourism | 3 | 0 | 3 | 4 | |
CLM 430 | Food Styling and Photography | 2 | 2 | 3 | 5 | |
CLM 432 | Food and Beverage Service | 3 | 0 | 3 | 6 | |
CLM 434 | Advanced Pastry 2 | 2 | 2 | 3 | 5 | |
CLM 436 | Chocolate | 2 | 2 | 3 | 5 | |
CLM 438 | Ottoman and Turkish Desserts | 2 | 2 | 3 | 5 | |
CLM 440 | Vegeterian Cuisine | 2 | 2 | 3 | 5 | |
CLM 444 | Sugarcraft and Confectionary | 2 | 2 | 3 | 5 | |
CLM 450 | American Cuisine | 2 | 2 | 3 | 5 | |
CLM 454 | Sensory Analysis of Wine and Food | 2 | 2 | 3 | 5 | |
CLM 455 | Marketing Food and Beverages | 3 | 0 | 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 |
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; -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 |