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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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PROGRAM IN 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
LEE510 Ethics of Science and Research Techniques Required Courses 3 7.5
Seçmeli Dersler 22.5

III. SEMESTER

Course Code Course Title Required/Elective Theory + Practice ECTS
TEZ700 Thesis Required Courses 1 30.0
UZM700 Research in Area of Specialization Required Courses 5 4.5

IV. SEMESTER

Course Code Course Title Required/Elective Theory + Practice ECTS
TEZ700 Thesis Required Courses 1 30.0
UZM700 Research in Area of Specialization Required Courses 5 4.5

Elective Courses

Course Code Course Title Required/Elective Theory + Practice ECTS
GMS507 Food, Restaurant Design and Postmodernism (TR) Elective Courses 3 6.0
GMS509 Modern Food Microbiology Applications (TR) Elective Courses 3 6.0
GMS511 Geographical Indications Projects (TR) Elective Courses 3 6.0
GMS513 Gastrnomy and Popular Culture (TR) Elective Courses 3 6.0
GMS515 Gastronomy Research and Authorship (TR) Elective Courses 3 6.0
GMS517 Gastronomy and Digitalization (TR) Elective Courses 3 6.0
GMS519 Food Marketing (TR) Elective Courses 3 6.0
GMS521 Innovation and Product Development in Gastronomy (TR) Elective Courses 3 6.0
GMS523 Comparative Culinary Culture Studies (TR) Elective Courses 3 6.0
TRZ558 Gastronomy Tourism Development Projects (TR) Elective Courses 3 6.0
TRZ568 Sustainable Gastronomy Tourism (TR) Elective Courses 3 6.0
GMS506 Creative Touris and Gastronomy (TR) Elective Courses 3 6.0
GMS508 Menu Research (TR) Elective Courses 3 6.0
GMS510 Art and Creativity in Gastronomy (TR) Elective Courses 3 6.0
GMS512 New Issiues on Beverage Industry (TR) Elective Courses 3 6.0
GMS514 Research On Ottoman Cuisine (TR) Elective Courses 3 6.0
GMS516 Research on Turkish Cuisine (TR) Elective Courses 3 6.0
GMS518 Gastronomy and Media Practices (TR) Elective Courses 3 6.0
GMS520 Current Issues in Gastronomy (TR) Elective Courses 3 6.0
GMS522 Culinary Sociology (TR) Elective Courses 3 6.0
  • 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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