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    Eskişehir Academy of Economic and Commercial Sciences, founded in 1958, formed the basis of Anadolu University. The Academy was replaced by Anadolu University in 1982, which has gained a well-deserved place as a modern, dynamic and innovative institution among the largest universities not only in Türkiye, but also in the world.
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    Anadolu University Open Education System plays an essential role in overcoming educational problems of Türkiye not only by providing open and distance education to 1 million active students and 3.5 million graduates but also by developing specific projects. Besides with those numbers, the system is among the mega universities of the world. By the constantly renewing method of open and distance education, it implements many initiatives and innovations in the Turkish Higher Education System.
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    Kısa adıyla BAP (Bilimsel Araştırma Projeleri), yüksek öğretim kurumlarındaki bilimsel araştırmaların desteklenmesi amacıyla geliştirilmiş bir uygulamadır. Bu uygulama YÖK'ün 01.01.2002 tarihinden geçerli olmak üzere yürülüğe aldığı Yükseköğretim Kurumları Bilimsel Araştırma Projeleri Hakkında Yönetmelik uyarınca gerçekleştirilmektedir. Üniversitemizin tüm öğretim elemanları BAP Komisyonuna başvurarak bilimsel araştırmaları için kaynak alabilirler.
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    At Anadolu University, social and cultural activities are as important as education and scientific research. The University frequently holds scientific events such as conferences, seminars, panels, congresses and symposia, and cultural activities such as exhibitions, stage performances and concerts. In addition to smaller conference halls in each unit, Atatürk Culture and Arts Center, Congress Center and Cinema Anadolu on Yunusemre Campus house many activities throughout the year.

DEPARTMENT OF GASTRONOMY AND CULINARY ARTS

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  • Course Structure Diagram with Credits
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Course Structure Diagram with Credits

I. SEMESTER

Course Code Course Title Required/Elective Theory + Practice ECTS
BİL150 Fundamentals of Information Technology Required Courses 4 5.0
GMS101 Introduction to the Kitchen Required Courses 2 2.0
GMS103 Introduction to the Gastronomy Required Courses 2 4.0
GMS105 Introduction to Nutrition Required Courses 3 3.0
İNG189 English I (ENG) Required Courses 8 8.0
KÜL193 Career Planning Required Courses 1 2.0
TRZ145 Introduction to Tourism Required Courses 2 2.0
TÜR125 Turkish Language I Required Courses 2 2.0
Seçmeli Dersler 2.0

II. SEMESTER

Course Code Course Title Required/Elective Theory + Practice ECTS
GMS110 Basic Cooking Applications Required Courses 4 6.0
GMS203 Gastronomy Required Courses 3 4.0
İNG190 English II (ENG) Required Courses 8 8.0
KON211 Aliment Security and Hygiene Required Courses 3 3.0
MAT164 Basic Mathematics Required Courses 2 2.0
SAĞ408 Basic Health Information and First Aid Required Courses 2 3.0
TÜR126 Turkish Language II Required Courses 2 2.0
Seçmeli Dersler 2.0

III. SEMESTER

Course Code Course Title Required/Elective Theory + Practice ECTS
ETK204 Professional Ethics Required Courses 2 3.0
GMS211 Turkish Cuisine Culture Required Courses 3 3.0
GMS213 Service Technique Required Courses 2 2.0
GMS221 Turkish Cuisine Applications (ENG) Required Courses 4 6.0
İNG289 English III (ENG) Required Courses 8 8.0
MUH239 Cost Accounting Required Courses 3 4.0
TAR165 Atatürk's Principles and History of Turkish Revolution I Required Courses 2 2.0
Seçmeli Dersler 2.0

IV. SEMESTER

Course Code Course Title Required/Elective Theory + Practice ECTS
EST201 Aesthetics and Philosophy Required Courses 3 4.0
GMS206 Food and Beverage Cost Control Required Courses 3 4.0
GMS408 Culinary Trends Required Courses 3 4.0
İNG290 English IV (ENG) Required Courses 8 8.0
PZL256 F&B Marketing Required Courses 3 4.0
TAR166 Atatürk's Principles and History of Turkish Revolution II Required Courses 2 2.0
Seçmeli Dersler 4.0

V. SEMESTER

Course Code Course Title Required/Elective Theory + Practice ECTS
GMS315 Gastronomy and Media Required Courses 3 4.0
İNG389 English V (ENG) Required Courses 8 8.0
STJ306 Internship Required Courses 2 8.0
TRZ106 Food and Beverage Management Required Courses 3 4.0
TRZ361 World Culinary Culture Required Courses 3 4.0
Seçmeli Dersler 2.0
Mesleki Seçmeli Dersler 8.0

VI. SEMESTER

Course Code Course Title Required/Elective Theory + Practice ECTS
GMS106 Sustainable Gastronomy Required Courses 3 4.0
İNG390 English VI (ENG) Required Courses 8 8.0
KON301 Kitchen Management Required Courses 3 4.0
STJ306 Internship Required Courses 2 8.0
Mesleki Seçmeli Dersler 6.0

VII. SEMESTER

Course Code Course Title Required/Elective Theory + Practice ECTS
ARY307 Scientific Research Methods Required Courses 3 4.0
GMS407 Project Management in Gastronomy Required Courses 3 4.0
Seçmeli Dersler 10.0
Mesleki Seçmeli Dersler 12.0

VIII. SEMESTER

Course Code Course Title Required/Elective Theory + Practice ECTS
GMS412 Term Project Required Courses 6 8.0
Seçmeli Dersler 12.0
Mesleki Seçmeli Dersler 10.0

Area Elective Courses

Course Code Course Title Required/Elective Theory + Practice ECTS
ANP201 Nutrition Anthropolog (TR) Area Elective Courses 2 3.0
GMS217 Themed Restaurants (TR) Area Elective Courses 2 4.0
GMS219 New Trends on Nutrition Culture (TR) Area Elective Courses 2 4.0
GMS305 Career Opportunities in Food and Beverage Industry (TR) Area Elective Courses 3 4.0
GMS212 Food Storage Methods in Turkish Cuisine (TR) Area Elective Courses 3 4.0
GMS214 Gastronomy and Social Media (TR) Area Elective Courses 2 4.0
GMS214 Gastronomy and Social Media (ENG) (ENG) Area Elective Courses 2 4.0
GMS216 Technology of Soft Drinks (TR) Area Elective Courses 3 4.0
GMS324 Public Relations Campaigns in Gastronomy (TR) Area Elective Courses 3 4.0
KON204 Bar Management (TR) Area Elective Courses 3 4.0
GMS108 Beverage Culture (TR) Area Elective Courses 2 4.0
GMS208 Banquet Management (TR) Area Elective Courses 2 3.0
GMS303 Gastronomy Seminar I (TR) Area Elective Courses 3 4.0
GMS307 Food Technology (TR) Area Elective Courses 3 4.0
GMS318 Beverages in Turkish Culture (TR) Area Elective Courses 3 4.0
GMS321 Culinary Microbiology (TR) Area Elective Courses 2 4.0
GMS329 Regional Cuisines (ENG) (ENG) Area Elective Courses 4 6.0
GMS352 Creative Kitchen Practices (TR) Area Elective Courses 4 6.0
GMS354 Ergonomical Restaurant Design and Safety (TR) Area Elective Courses 3 4.0
GMS356 Gastronomic Writing (TR) Area Elective Courses 3 4.0
GMS366 Fermanted Drinks (TR) Area Elective Courses 3 4.0
SAN408 Creativity (TR) Area Elective Courses 3 3.0
GMS304 Gastronomy Seminar II (TR) Area Elective Courses 3 4.0
GMS326 Kitchen Optimization (TR) Area Elective Courses 2 4.0
GMS338 Turkish Desserts (ENG) (ENG) Area Elective Courses 4 6.0
GMS353 Distilled Drink (TR) Area Elective Courses 3 4.0
GMS364 Menu Planning (TR) Area Elective Courses 3 4.0
TRZ281 Restaurant Management (TR) Area Elective Courses 3 4.0
FOT201 Basic Photography (TR) Area Elective Courses 4 5.0
GMS401 Human and Taste (TR) Area Elective Courses 2 3.0
GMS459 Mixology (TR) Area Elective Courses 2 3.0
GMS463 Feast Rituals (TR) Area Elective Courses 2 4.0
GMS469 Sensory Analysis (TR) Area Elective Courses 2 4.0
FOT403 Food Styling and Photography (TR) Area Elective Courses 3 4.0
GMS310 Food Chemistry (TR) Area Elective Courses 3 4.0
GMS410 Food, Culture and Community (TR) Area Elective Courses 3 4.0

Elective Courses

Course Code Course Title Required/Elective Theory + Practice ECTS
THU203 Community Services (TR) Elective Courses 2 3.0
FRA238 French IV (FRA) (FRA) Elective Courses 3 3.0
İŞL103 Business Management (TR) Elective Courses 3 3.5
TRZ419 Public Relations Campaigns in Tourism (TR) Elective Courses 4 5.0
PZL210 Customer Relations (TR) Elective Courses 2 3.0
TRZ318 Sectoral Relations in Tourism (TR) Elective Courses 2 3.0
  • Profile of the Programme
  • Specific Admission Requirements
  • Qualification Requirements and Regulations
  • Recognition of Prior Learning
  • Educational Staff
  • Programme Director & ECTS Coord.
  • Field Qualifications
  • Key Learning Outcomes
  • Course Structure Diagram with Credits
  • Matrix of Program Outcomes&Field Qualifications
  • Matrix of Course& Program Qualifications
  • Examination Regulations, Assessment and Grading
  • Graduation Requirements
  • Access to Further Studies
  • Occupational Profiles of Graduates
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