Faculty of Fine Arts / Gastronomy and Culinary Arts - Courses
Yıl
1.Semester Course Plan
Course Code Course Name T+A+L Compulsory/Elective ECTS Group Code Group Course Count
ATA101 Atatürk's Principles and the History of Turkish Revolution I 2+0+0 Compulsory 2
GMS101 Introduction to Business 3+0+0 Compulsory 6
GMS103 Hygiene and Sanitation 2+0+0 Compulsory 5
GMS105 Food Science 3+0+0 Compulsory 6
GMS107 Basic Art Education 2+0+0 Compulsory 6
İNG101 English I 3+0+0 Compulsory 3
TDB101 Turkish I 2+0+0 Compulsory 2
Total ECTS 30
2.Semester Course Plan
Course Code Course Name T+A+L Compulsory/Elective ECTS Group Code Group Course Count
ATA102 Atatürk's Principles and the History of Turkish Revolution II 2+0+0 Compulsory 2
GMS102 Introduction to Gastronomy 3+0+0 Compulsory 6
GMS104 Basic Principles of Nutrition 3+0+0 Compulsory 6
GMS106 Business Management 2+0+0 Compulsory 6
GMS108 Basic Culinary Knowledge 2+0+0 Compulsory 5
İNG102 English II 3+0+0 Compulsory 3
TDB102 Turkish II 2+0+0 Compulsory 2
Total ECTS 30
3.Semester Course Plan
Course Code Course Name T+A+L Compulsory/Elective ECTS Group Code Group Course Count
GMS201 Culinary Practices-I 1+4+0 Compulsory 5
GMS203 Practices of Patisserie and Floury Product 1+4+0 Compulsory 5
GMS205 Food and Beverage Management 3+0+0 Compulsory 4
GMS207 Professional English I 3+0+0 Compulsory 3
GMS209 Service Marketing in Gastronomy 3+0+0 Compulsory 3
[G] SECMELİ I ELECTIVES I - Elective 10 2
Total ECTS 30
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4.Semester Course Plan
Course Code Course Name T+A+L Compulsory/Elective ECTS Group Code Group Course Count
GMS200 Internship 0+0+0 Compulsory 0
GMS202 Culinary Practices 1+4+0 Compulsory 5
GMS204 Menu Planning and Management 3+0+0 Compulsory 3
GMS206 Food Safety 3+0+0 Compulsory 4
GMS208 World Culinary Practices-I (European Culinary) 1+4+0 Compulsory 5
GMS210 Professional English II 3+0+0 Compulsory 3
[G] SECMELİ II ELECTIVES II - Elective 10 2
Total ECTS 30
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5.Semester Course Plan
Course Code Course Name T+A+L Compulsory/Elective ECTS Group Code Group Course Count
GMS301 Sensory Analysis of Foods 3+0+0 Compulsory 5
GMS303 Project Management 3+0+0 Compulsory 4
GMS305 World Culinary Practices-II (Asian Culinary) 1+4+0 Compulsory 5
GMS307 Turkish Culinary Culture and Practices 1+4+0 Compulsory 6
[G] SECMELİ III ELECTIVES III - Elective 10 2
Total ECTS 30
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6.Semester Course Plan
Course Code Course Name T+A+L Compulsory/Elective ECTS Group Code Group Course Count
GMS300 Internship-II 0+0+0 Compulsory 0
GMS302 Alcoholic and Non-Alcoholic Beverages 3+0+0 Compulsory 4
GMS304 Scientific Research Methods 3+0+0 Compulsory 3
GMS306 World Culinary Practices-III (American Culinary) 1+4+0 Compulsory 5
GMS308 Food Legislation 3+0+0 Compulsory 4
GMS310 Cost Control and Analysis in Food and Beverage Businesses 3+0+0 Compulsory 4
[G] SECMELİ IV ELECTIVES IV - Elective 10 2
Total ECTS 30
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7.Semester Course Plan
Course Code Course Name T+A+L Compulsory/Elective ECTS Group Code Group Course Count
GMS401 Graduation Project-I 3+0+0 Compulsory 6
GMS403 Entrepreneurship and Innovation in Gastronomy 3+0+0 Compulsory 4
GMS405 Novel Culinary Trends 3+0+0 Compulsory 4
GMS407 Food Decoration Art 1+4+0 Compulsory 6
[G] SECMELİ V ELECTIVES V - Elective 5 1
[G] Universite SecmeliI University Electives I - Elective 5 1
Total ECTS 30
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8.Semester Course Plan
Course Code Course Name T+A+L Compulsory/Elective ECTS Group Code Group Course Count
GMS402 Graduation Project-II 3+0+0 Compulsory 6
GMS404 Food and Media 3+0+0 Compulsory 4
GMS406 Gastronomy Tourism 2+0+0 Compulsory 5
GMS408 Gastronomy and Professional Ethics 3+0+0 Compulsory 5
[G] SECMELİ VI ELECTIVES I - Elective 5 1
[G] Universite SecmeliII University ElectivesII - Elective 5 1
Total ECTS 30
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https://obs.halic.edu.tr/oibs/bologna/progCourses.aspx?lang=en&curSunit=1022