| Nutrition | 1 | 0 | 1 | 1 | 1 | 2 | 1 | 2 | 1 | 1 | | | | | |
| Kitchen Design | 1 | 3 | 1 | 1 | 3 | 0 | 2 | 3 | 0 | 1 | | | | | |
| Technology of Food | 1 | 1 | 0 | 0 | 3 | 1 | 1 | 0 | 1 | 1 | | | | | |
| Kitchen Equipment | 2 | 1 | 1 | 0 | 1 | 2 | 0 | 0 | 1 | 1 | | | | | |
| Food and Beverage Services | 0 | 3 | 2 | 3 | 3 | 1 | 3 | 0 | 1 | 1 | | | | | |
| Introduction to Cookery | 2 | 0 | 1 | 1 | 2 | 0 | 1 | 1 | 3 | 2 | | | | | |
| Ottoman Cuisine | 0 | 3 | 3 | 3 | 1 | 2 | 2 | 0 | 1 | 2 | | | | | |
| Functional Foods | 1 | 0 | 1 | 0 | 0 | 1 | 2 | 0 | 2 | 1 | | | | | |
| History and Culture of Food | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 2 | | | | | |
| Basic Kitchen Techniques I | 1 | 3 | 3 | 2 | 1 | 3 | 1 | 1 | 2 | 1 | | | | | |
| Basic Kitchen Techniques II | 0 | 3 | 3 | 3 | 2 | 3 | 2 | 0 | 1 | 1 | | | | | |
| Hygiene and Quality in the Kitchen | 1 | 2 | 1 | 2 | 3 | 1 | 1 | 0 | 1 | 0 | 0 | 3 | 3 | 0 | 3 |
| Basic Chocolate Making Techniques | | | | | | | | | | | | | | | |
| Pastry Products | 0 | 3 | 2 | 2 | 1 | 3 | 3 | 3 | 3 | 3 | | | | | |
| Menu Planning | 2 | 1 | 2 | 1 | 1 | 3 | 1 | 2 | 1 | 1 | | | | | |
| Food and Beverage Cost Control | 0 | 2 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 2 | | | | | |
| Food and Beverage Cost Control | | | | | | | | | | | | | | | |
| World Kitchen | 3 | 2 | 3 | 0 | 0 | 1 | 0 | 0 | 0 | 2 | | | | | |
| Turkish Cuisine | 0 | 3 | 3 | 3 | 1 | 3 | 3 | 1 | 2 | 3 | | | | | |
| The Art of Food Decoration | 1 | 3 | 1 | 3 | 1 | 2 | 3 | 1 | 2 | 3 | | | | | |
| Banquet Cuisine | 1 | 3 | 3 | 3 | 1 | 2 | 1 | 1 | 1 | 3 | | | | | |
| Cold Kitchen Applications | 0 | 3 | 3 | 3 | 1 | 3 | 3 | 1 | 1 | 1 | | | | | |
| Sauces | 0 | 3 | 2 | 2 | 1 | 2 | 2 | 1 | 0 | 1 | | | | | |
| Turkish Cuisine | 1 | 3 | 3 | 3 | 1 | 2 | 2 | 1 | 2 | 3 | | | | | |
| Research of Culinary Culture and Food | 3 | 3 | 2 | 1 | 0 | 3 | 2 | 3 | 1 | 3 | | | | | |
| Bread Making Technique | 1 | 3 | 2 | 1 | 2 | 1 | 1 | 0 | 1 | 0 | | | | | |
| Aromatic Herbs, Spices and Blends | 0 | 3 | 3 | 2 | 1 | 1 | 3 | 1 | 1 | 2 | | | | | |
| Smart Kitchen Systems | 2 | 1 | 1 | 0 | 1 | 1 | 0 | 1 | 1 | 1 | | | | | |
| Fundamentals of Information Technology | 0 | 3 | 0 | 2 | 0 | 0 | 2 | 3 | 0 | 3 | | | | | |
| Ethics in Cookery | 0 | 1 | 0 | 1 | 3 | 0 | 1 | 0 | 1 | 1 | | | | | |
| Food Photography | 1 | 3 | 1 | 2 | 1 | 0 | 2 | 3 | 1 | 2 | | | | | |
| Current Approaches in Gastronomy | 3 | 1 | 1 | 0 | 1 | 0 | 0 | 0 | 3 | 2 | | | | | |
| Regional Cuisines | 1 | 3 | 3 | 3 | 3 | 3 | 3 | 1 | 2 | 3 | | | | | |
| Creative Kitchen Practices | 0 | 3 | 3 | 2 | 1 | 3 | 1 | 1 | 1 | 2 | | | | | |
| English I | 0 | 2 | 1 | 0 | 0 | 0 | 1 | 1 | 1 | 1 | 0 | 0 | 1 | 1 | 0 |
| English II | 0 | 1 | 1 | 0 | 1 | 0 | 2 | 0 | 0 | 0 | | | | | |
| English III | | | | | | | | | | | | | | | |
| English IV | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | | | | | |
| Introduction to Business | 1 | 1 | 0 | 1 | 1 | 0 | 0 | 0 | 0 | 0 | | | | | |
| Restaurant Management | 1 | 3 | 3 | 3 | 3 | 3 | 3 | 1 | 2 | 1 | | | | | |
| Volunteer Work | 0 | 3 | 0 | 2 | 0 | 0 | 3 | 0 | 0 | 3 | 2 | 0 | 0 | 0 | 0 |
| General Mathematics | 0 | 2 | 3 | 2 | 2 | 2 | 1 | 1 | 1 | 3 | 1 | 0 | 2 | 0 | 0 |
| Basic Art Education | 0 | 2 | 1 | 1 | 1 | 1 | 1 | 0 | 0 | 2 | | | | | |
| Internship | 1 | 3 | 3 | 3 | 2 | 3 | 3 | 2 | 3 | 1 | | | | | |
| Internship | 1 | 3 | 3 | 3 | 2 | 3 | 3 | 2 | 3 | 1 | | | | | |
| Atatürk's Principles and History of Turkish Revolution I | 1 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 |
| Atatürk's Principles and History of Turkish Revolution II | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | | | | | |
| Turkish Language I | 2 | 0 | 1 | 0 | 0 | 1 | 2 | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 0 |
| Turkish Language II | 2 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 3 | | | | | |
Anadolu Info Package 
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