Degree Programs

Gastronomy and Culinary Arts Master's program (with thesis)

GASTRONOMY AND CULINARY ARTS MASTER'S PROGRAM (WITH THESIS)
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

COURSES-ECTS CREDITS

1. Semester

Course Code

Course Name

Language

Course Type

ECTS

YGMS100

Scientific Research Methods and Publication Ethics

TR

Z

6

S

6

Course Code	Course Name	Language	Course Type	ECTS
YGMS101	Gastronomy History and Food Geography	TR	S	6
YGMS102	Professional Kitchen Management	TR	S	6
YGMS103	Turkish Culinary Culture, History and Methods	TR	S	6
YGMS104	Food Safety, Hygiene and Sanitation	TR	S	6
YGMS105	Comparative Culinary Cultures and Practices	TR	S	6
YGMS106	Menu Planning and Cost Management in Food and Beverage Businesses	TR	S	6
YGMS107	Innovative Kitchen and Applications	TR	S	6
YGMS108	Sustainable Product Development	TR	S	6
YGMS109	Food and Beverage Sociology	TR	S	6
YGMS110	International Restaurant Management	TR	S	6
YGMS111	Local to Global Gastronomy Management	TR	S	6
YGMS112	Food Legislation and Policies	TR	S	6
YGMS113	Healthy and Balanced Nutrition	TR	S	6
YGMS114	Beverage Technology and Mixology	TR	S	6
YGMS115	Pastry, Bread and Bakery Products	TR	S	6

S

6

Course Code	Course Name	Language	Course Type	ECTS
YGMS101	Gastronomy History and Food Geography	TR	S	6
YGMS102	Professional Kitchen Management	TR	S	6
YGMS103	Turkish Culinary Culture, History and Methods	TR	S	6
YGMS104	Food Safety, Hygiene and Sanitation	TR	S	6
YGMS105	Comparative Culinary Cultures and Practices	TR	S	6
YGMS106	Menu Planning and Cost Management in Food and Beverage Businesses	TR	S	6
YGMS107	Innovative Kitchen and Applications	TR	S	6
YGMS108	Sustainable Product Development	TR	S	6
YGMS109	Food and Beverage Sociology	TR	S	6
YGMS110	International Restaurant Management	TR	S	6
YGMS111	Local to Global Gastronomy Management	TR	S	6
YGMS112	Food Legislation and Policies	TR	S	6
YGMS113	Healthy and Balanced Nutrition	TR	S	6
YGMS114	Beverage Technology and Mixology	TR	S	6
YGMS115	Pastry, Bread and Bakery Products	TR	S	6

S

6

Course Code	Course Name	Language	Course Type	ECTS
YGMS101	Gastronomy History and Food Geography	TR	S	6
YGMS102	Professional Kitchen Management	TR	S	6
YGMS103	Turkish Culinary Culture, History and Methods	TR	S	6
YGMS104	Food Safety, Hygiene and Sanitation	TR	S	6
YGMS105	Comparative Culinary Cultures and Practices	TR	S	6
YGMS106	Menu Planning and Cost Management in Food and Beverage Businesses	TR	S	6
YGMS107	Innovative Kitchen and Applications	TR	S	6
YGMS108	Sustainable Product Development	TR	S	6
YGMS109	Food and Beverage Sociology	TR	S	6
YGMS110	International Restaurant Management	TR	S	6
YGMS111	Local to Global Gastronomy Management	TR	S	6
YGMS112	Food Legislation and Policies	TR	S	6
YGMS113	Healthy and Balanced Nutrition	TR	S	6
YGMS114	Beverage Technology and Mixology	TR	S	6
YGMS115	Pastry, Bread and Bakery Products	TR	S	6

S

6

Course Code	Course Name	Language	Course Type	ECTS
YGMS101	Gastronomy History and Food Geography	TR	S	6
YGMS102	Professional Kitchen Management	TR	S	6
YGMS103	Turkish Culinary Culture, History and Methods	TR	S	6
YGMS104	Food Safety, Hygiene and Sanitation	TR	S	6
YGMS105	Comparative Culinary Cultures and Practices	TR	S	6
YGMS106	Menu Planning and Cost Management in Food and Beverage Businesses	TR	S	6
YGMS107	Innovative Kitchen and Applications	TR	S	6
YGMS108	Sustainable Product Development	TR	S	6
YGMS109	Food and Beverage Sociology	TR	S	6
YGMS110	International Restaurant Management	TR	S	6
YGMS111	Local to Global Gastronomy Management	TR	S	6
YGMS112	Food Legislation and Policies	TR	S	6
YGMS113	Healthy and Balanced Nutrition	TR	S	6
YGMS114	Beverage Technology and Mixology	TR	S	6
YGMS115	Pastry, Bread and Bakery Products	TR	S	6

2. Semester

Course Code

Course Name

Language

Course Type

ECTS

YGMS116

Seminar

TR

Z

12

S

6

Course Code	Course Name	Language	Course Type	ECTS
YGMS101	Gastronomy History and Food Geography	TR	S	6
YGMS102	Professional Kitchen Management	TR	S	6
YGMS103	Turkish Culinary Culture, History and Methods	TR	S	6
YGMS104	Food Safety, Hygiene and Sanitation	TR	S	6
YGMS105	Comparative Culinary Cultures and Practices	TR	S	6
YGMS106	Menu Planning and Cost Management in Food and Beverage Businesses	TR	S	6
YGMS107	Innovative Kitchen and Applications	TR	S	6
YGMS108	Sustainable Product Development	TR	S	6
YGMS109	Food and Beverage Sociology	TR	S	6
YGMS110	International Restaurant Management	TR	S	6
YGMS111	Local to Global Gastronomy Management	TR	S	6
YGMS112	Food Legislation and Policies	TR	S	6
YGMS113	Healthy and Balanced Nutrition	TR	S	6
YGMS114	Beverage Technology and Mixology	TR	S	6
YGMS115	Pastry, Bread and Bakery Products	TR	S	6

S

6

Course Code	Course Name	Language	Course Type	ECTS
YGMS101	Gastronomy History and Food Geography	TR	S	6
YGMS102	Professional Kitchen Management	TR	S	6
YGMS103	Turkish Culinary Culture, History and Methods	TR	S	6
YGMS104	Food Safety, Hygiene and Sanitation	TR	S	6
YGMS105	Comparative Culinary Cultures and Practices	TR	S	6
YGMS106	Menu Planning and Cost Management in Food and Beverage Businesses	TR	S	6
YGMS107	Innovative Kitchen and Applications	TR	S	6
YGMS108	Sustainable Product Development	TR	S	6
YGMS109	Food and Beverage Sociology	TR	S	6
YGMS110	International Restaurant Management	TR	S	6
YGMS111	Local to Global Gastronomy Management	TR	S	6
YGMS112	Food Legislation and Policies	TR	S	6
YGMS113	Healthy and Balanced Nutrition	TR	S	6
YGMS114	Beverage Technology and Mixology	TR	S	6
YGMS115	Pastry, Bread and Bakery Products	TR	S	6

S

6

Course Code	Course Name	Language	Course Type	ECTS
YGMS101	Gastronomy History and Food Geography	TR	S	6
YGMS102	Professional Kitchen Management	TR	S	6
YGMS103	Turkish Culinary Culture, History and Methods	TR	S	6
YGMS104	Food Safety, Hygiene and Sanitation	TR	S	6
YGMS105	Comparative Culinary Cultures and Practices	TR	S	6
YGMS106	Menu Planning and Cost Management in Food and Beverage Businesses	TR	S	6
YGMS107	Innovative Kitchen and Applications	TR	S	6
YGMS108	Sustainable Product Development	TR	S	6
YGMS109	Food and Beverage Sociology	TR	S	6
YGMS110	International Restaurant Management	TR	S	6
YGMS111	Local to Global Gastronomy Management	TR	S	6
YGMS112	Food Legislation and Policies	TR	S	6
YGMS113	Healthy and Balanced Nutrition	TR	S	6
YGMS114	Beverage Technology and Mixology	TR	S	6
YGMS115	Pastry, Bread and Bakery Products	TR	S	6

3. Semester
Course Code	Course Name	Language	Course Type	ECTS
YGMS117	Thesis	TR	Z	30
total				30

4. Semester
Course Code	Course Name	Language	Course Type	ECTS
YGMS117	Thesis	TR	Z	30
total				30

Z:Necessary
S:Seçmeli