Faculty of Tourism | Department of Gastronomy and Culinary Arts | Matrix of Course& Program Qualifications

0 : Does not support 1 : Low-level support 2 : Mid-level support 3 : Top level support

Key Learning Outcomes	18	19	20	21	22	23	24	25	26	27	28	29	30	31	32	33	34	35	36	37	38	39	40	41	42	43	44	45	46	47	48
Nutrition Anthropolog
Scientific Research Methods
Computer Applications in Food and Beverage Management
Aesthetics and Philosophy
Professional Ethics
Basic Photography
Food Styling and Photography
French IV
Introduction to the Kitchen
Introduction to the Gastronomy
Introduction to Nutrition
Sustainable Gastronomy
Beverage Culture
Basic Cooking Applications
Gastronomy
Food and Beverage Cost Control
Banquet Management
Turkish Cuisine Culture
Food Storage Methods in Turkish Cuisine
Service Technique
Gastronomy and Social Media
Gastronomy and Social Media
Technology of Soft Drinks
Themed Restaurants
New Trends on Nutrition Culture
Turkish Cuisine Applications
Turkish Cuisine Applications
Gastronomy Seminar I
Gastronomy Seminar II
Career Opportunities in Food and Beverage Industry
Food Technology
Gastronomy and Media
Beverages in Turkish Culture
Culinary Microbiology
Public Relations Campaigns in Gastronomy
Gastronomy Events
Kitchen Optimization
Korean Cuisine
Regional Cuisines
Regional Cuisines
Olive oil Dishes and Appetizers in Turkish Cuisine
Banquet Practices
Turkish Desserts
Turkish Desserts
Creative Kitchen Practices	1	1	2	1	2	1	1	1	2	3	3	1	1	1	2	2	2	1	1	2	1	3	3	1	1	1	1	0	0	1	2
Distilled Drink
Ergonomical Restaurant Design and Safety
Gastronomic Writing
Menu Planning
Fermanted Drinks
Human and Taste
Project Management in Gastronomy
Culinary Trends
Term Project
Mixology
Feast Rituals
Sensory Analysis
Basic Chocolate Production Techniques
Plate Design
Ottoman Culinary
Culinary Arts of World I
Culinary Arts of World II
Pastry
Coffee Culture
Experimental Food Preparation
English I
English II
English III
English IV
English V
English VI
Business Management
Aliment Security and Hygiene
Kitchen Management
Career Planning
Basic Mathematics
Cost Accounting
Customer Relations
F&B Marketing
Basic Health Information and First Aid
Creativity
Internship
Internship
Community Services
Food and Beverage Management
Introduction to Tourism
Restaurant Management
Sectoral Relations in Tourism
World Culinary Culture
Public Relations Campaigns in Tourism

0 : Does not support 1 : Low-level support 2 : Mid-level support 3 : Top level support