| ANP201-Nutrition Anthropolog | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| ARY307-Scientific Research Methods | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 3 | 1 |
| BİL150-Fundamentals of Information Technology | 0 | 0 | 3 | 1 | 1 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 1 | 0 | 1 | 1 |
| BİL833-Computer Applications in Food and Beverage Management | 0 | 0 | 3 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 3 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 2 |
| ETK204-Professional Ethics | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 3 | 3 | 0 | 0 | 0 | 0 | 3 | 0 | 3 | 3 | 0 | 3 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 3 |
| FOT201-Basic Photography | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 2 | 1 | 0 | 2 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 3 |
| GMS101-Introduction to the Kitchen | 0 | 0 | 1 | 1 | 0 | 1 | 0 | 1 | 2 | 2 | 0 | 2 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 2 |
| GMS103-Introduction to the Gastronomy | 0 | 2 | 3 | 2 | 0 | 3 | 1 | 2 | 3 | 1 | 3 | 2 | 3 | 1 | 2 | 3 | 2 | 1 | 3 | 3 | 2 | 3 | 3 | 2 | 3 | 2 | 3 | 2 | 2 | 2 | 3 |
| GMS105-Introduction to Nutrition | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 1 | 0 | 3 | 3 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 1 | 2 |
| GMS108-Beverage Culture | 0 | 0 | 0 | 1 | 2 | 1 | 0 | 0 | 1 | 0 | 1 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 3 | 0 | 0 | 0 | 2 | 1 |
| GMS208-Banquet Management | 1 | 1 | 3 | 3 | 3 | 2 | 2 | 2 | 2 | 3 | 2 | 3 | 2 | 2 | 2 | 3 | 2 | 2 | 1 | 3 | 3 | 2 | 2 | 2 | 1 | 1 | 2 | 3 | 1 | 2 | 3 |
| GMS211-Turkish Cuisine Culture | 0 | 0 | 1 | 1 | 0 | 3 | 1 | 0 | 3 | 0 | 0 | 0 | 1 | 0 | 0 | 2 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 3 | 3 | 1 | 0 | 0 | 1 | 3 |
| GMS213-Service Technique | 0 | 0 | 1 | 0 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | 1 | 0 | 0 | 1 | 1 | 3 | 0 | 0 | 0 | 1 | 0 | 0 | 2 | 0 | 1 | 0 | 0 | 1 | 0 | 3 |
| GMS217-Themed Restaurants | 0 | 0 | 3 | 3 | 0 | 3 | 3 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 3 | 3 | 3 | 0 | 3 | 0 | 0 | 0 | 0 | 3 | 0 | 3 | 3 |
| GMS219-New Trends on Nutrition Culture | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 1 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 3 | 0 | 0 | 0 | 1 |
| GMS221-Turkish Cuisine Applications | 0 | 0 | 1 | 2 | 3 | 3 | 0 | 1 | 2 | 3 | 1 | 1 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 2 |
| GMS303-Gastronomy Seminar I | 0 | 0 | 1 | 2 | 1 | 2 | 2 | 1 | 3 | 0 | 2 | 0 | 1 | 0 | 0 | 1 | 3 | 0 | 1 | 1 | 1 | 2 | 0 | 1 | 1 | 0 | 3 | 1 | 1 | 1 | 3 |
| GMS307-Food Technology | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 3 | 2 | 3 | 0 | 2 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 1 | 0 | 0 | 1 | 1 |
| GMS315-Gastronomy and Media | 0 | 0 | 3 | 3 | 0 | 2 | 2 | 2 | 3 | 3 | 0 | 0 | 0 | 0 | 3 | 3 | 3 | 0 | 2 | 1 | 2 | 0 | 3 | 3 | 0 | 0 | 3 | 1 | 0 | 3 | 1 |
| GMS318-Beverages in Turkish Culture | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 0 | 0 | 0 | 3 | 2 | 2 | 0 | 0 | 0 | 0 |
| GMS321-Culinary Microbiology | 0 | 0 | 0 | 0 | 1 | 2 | 1 | 2 | 1 | 1 | 3 | 3 | 1 | 3 | 0 | 1 | 2 | 0 | 0 | 2 | 1 | 0 | 1 | 0 | 1 | 1 | 3 | 1 | 0 | 1 | 2 |
| GMS325-Gastronomy Events | 0 | 0 | 2 | 2 | 3 | 2 | 1 | 1 | 2 | 3 | 1 | 1 | 0 | 0 | 1 | 1 | 3 | 0 | 2 | 1 | 1 | 1 | 1 | 2 | 2 | 2 | 1 | 0 | 3 | 1 | 3 |
| GMS329-Local Cuisines | 0 | 0 | 0 | 1 | 2 | 3 | 0 | 0 | 3 | 3 | 1 | 1 | 0 | 0 | 0 | 2 | 1 | 0 | 3 | 0 | 0 | 0 | 1 | 0 | 2 | 1 | 0 | 0 | 3 | 1 | 3 |
| GMS354-Ergonomical Restaurant Design and Safety | 0 | 0 | 0 | 3 | 3 | 0 | 3 | 0 | 3 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 3 |
| GMS356-Gastronomic Writing | 0 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 2 | 2 | 0 | 0 | 0 | 0 | 3 | 3 |
| GMS366-Fermanted Drinks | 0 | 0 | 2 | 1 | 2 | 1 | 2 | 3 | 3 | 1 | 2 | 2 | 2 | 3 | 2 | 3 | 3 | 1 | 3 | 2 | 2 | 3 | 1 | 2 | 2 | 3 | 2 | 2 | 2 | 1 | 2 |
| GMS401-Human and Taste | 0 | 0 | 2 | 3 | 3 | 0 | 2 | 0 | 2 | 0 | 2 | 1 | 2 | 1 | 0 | 2 | 1 | 0 | 2 | 3 | 3 | 3 | 0 | 0 | 2 | 0 | 3 | 3 | 0 | 3 | 3 |
| GMS407-Project Management in Gastronomy | 0 | 0 | 3 | 3 | 3 | 0 | 0 | 3 | 3 | 0 | 0 | 0 | 0 | 0 | 3 | 2 | 3 | 0 | 0 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 3 |
| GMS409-Gastronomic Product Development | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| GMS463-Feast Rituals | 0 | 0 | 0 | 2 | 0 | 2 | 1 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 1 | 0 | 0 | 0 | 1 | 3 |
| GMS469-Sensory Analysis | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 2 | 2 | 3 | 1 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 2 |
| GMS470-Basic Chocolate Making Techniques | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| GMS471-Plate Design | 0 | 0 | 2 | 2 | 3 | 3 | 2 | 0 | 2 | 3 | 2 | 3 | 2 | 0 | 2 | 2 | 2 | 0 | 3 | 1 | 3 | 2 | 3 | 3 | 3 | 0 | 3 | 0 | 0 | 3 | 3 |
| GMS473-World Cuisine I | 0 | 0 | 0 | 0 | 3 | 3 | 3 | 1 | 3 | 3 | 2 | 1 | 2 | 1 | 0 | 2 | 0 | 0 | 0 | 3 | 2 | 3 | 3 | 0 | 0 | 3 | 1 | 0 | 0 | 0 | 3 |
| GMS477-Experimental Food Preparation | 0 | 0 | 3 | 2 | 2 | 2 | 1 | 1 | 2 | 3 | 3 | 3 | 1 | 1 | 3 | 3 | 2 | 1 | 1 | 3 | 1 | 3 | 0 | 1 | 1 | 1 | 1 | 3 | 1 | 3 | 3 |
| İNG189-English I | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| İNG289-English III | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| İNG305-English V | 2 | 0 | 3 | 2 | 2 | 2 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 3 |
| KÜL193-Career Planning | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 1 | 3 |
| MUH239-Cost Accounting | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 0 | 3 | 2 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| PZL210-Customer Relations | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 1 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 1 | 3 | 0 | 0 | 0 |
| SAN408-Creativity | 0 | 0 | 2 | 3 | 2 | 2 | 1 | 0 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 2 | 0 | 3 | 3 | 0 | 3 | 2 | 3 | 0 | 0 | 3 | 3 |
| STJ306-Internship | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| TAR165-Atatürk's Principles and History of Turkish Revolution I | 0 | 0 | 0 | 1 | 1 | 0 | 0 | 2 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 0 | 0 | 1 | 0 | 1 | 1 |
| TRZ106-Food and Beverage Management | 0 | 0 | 1 | 3 | 1 | 1 | 3 | 1 | 1 | 1 | 2 | 2 | 1 | 3 | 1 | 1 | 2 | 1 | 2 | 2 | 1 | 1 | 1 | 0 | 1 | 0 | 1 | 0 | 1 | 1 | 3 |
| TRZ145-Introduction to Tourism | 0 | 0 | 2 | 1 | 1 | 1 | 2 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 3 | 3 | 0 | 3 | 0 | 2 | 0 | 0 | 1 | 0 | 0 | 0 | 1 | 2 | 1 | 3 |
| TRZ361-World Culinary Culture | 0 | 0 | 0 | 0 | 0 | 1 | 2 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 2 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 3 | 3 | 3 | 0 | 0 | 0 | 0 |
| TÜR125-Turkish Language I | 0 | 0 | 0 | 1 | 1 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 0 | 1 | 0 | 1 | 1 |