Akademik Personel Memnuniyet Anketi

Akademik Personel Memnuniyet Anketi

İdari Personel Memnuniyet Anketi

İdari Personel Memnuniyet Anketi

Öğrenci Memnuniyet Anketi

Öğrenci Memnuniyet Anketi

Etkinlikler

Contents Of Courses

SIIRT UNIVERSITY

SCHOOL OF TOURISM AND HOTEL MANAGEMENT

GASTRONOMY AND CULINARY ARTS PROGRAMME

COURSE ATTENDANCE FORMS

	Compulsory Courses
	Career Planning Course
	Elective Foreign Language Courses
	Elective Departman Courses

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Atatürk İlke ve İnkılap Tarihi-I	ATA101	1	1	2+0	2	2
Course Content
Terms, definitions, description of course methods and resources, Industrial Revolution and French Revolution, The Disintegration of the Ottoman Empire (XIX. Century), Tanzimat and Reform Edict, I. and II. Constitutional Monarchy, Tripoli and Balkan Wars, World War I, Armistice Treaty of Mudros, Wilson Principles, Paris Conference, M. Kemal's Landing in Samsun and the Situation in Anatolia, Amasya Circular, National Congresses, Mebusan Opening of the Assembly, Establishment of the Grand National Assembly and Internal Rebellions, Organization-I Esasi Law, Establishment of the Regular Army, I. İnönü, II. İnönü, Kütahya-Eskişehir, Sakarya Square Battle and the Great Offensive, Treaties during the War of Independence, Lausanne Treaty, Abolition of the Sultanate.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Basic Information Technologies -I	GST113	1	1	2+1	3	4
Course Content
Computer hardware, software and operating system, basic concepts of internet, information ethics, web-based learning, word processing, presentation preparation, spreadsheet, new developments in information and communication technology.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Turkish Language -I	TUR101	1	1	2+0	2	2
Course Content
Definition and characteristics of language, language-nation-language-thought and language-culture relationship. Languages on earth. The place and historical development of Turkish language among these languages. Ataturk's language revolution, understanding, studies. Sounds in Turkish. Sound features of Turkish language sound events. Spelling rules and application. Punctuation marks and application. Word knowledge. Turkish vocabulary

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
English -I	GST111	1	1	4+2	6	6
Course Content
Prepositions; prepositions of place, time, motion; singular and plural nouns, countable and uncountable nouns, tenses, present tense, present simple, past simple, modals, will, should, should not, must, must not, can, comparative constructions, pronouns, personal pronouns, possessive pronouns, adjectives, affirmative sentences, negative sentences and question sentences.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Introduction to Economy	GST103	1	1	2+0	2	4
Course Content
Basic terms, observation and explanation of economics, scarcity selection and economic interaction, the supply and demand model, elasticity and its uses, the demand curve and the behavior of consumers, the supply curve and the behavior of firms, the interaction of individuals in markets, costs and the evolution of firms over time, rise and fall of industries, monopoly, product differentiation, monopolistic competition and oligopoly product differentiation, monopolistic competition and oligopoly, anti-monopoly policy and regulation, labor markets, taxes, transfers and income distribution, public goods, externalities and government behavior, physical capital and financial markets.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
General Tourism	GST105	1	1	2+0	2	4
Course Content
Basic concepts in tourism, types and classification of tourism, history of tourism development, factors affecting the development of tourism, tourism industry, tourism supply, tourism demand, effects of tourism, tourism policy, tourism planning, tourism in Turkey, new trends in tourism.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Introduction to Business Science	GST107	1	1	2+0	2	4
Course Content
Introduction to business science and its importance for tourism and tourism management students. Historical overview of business science and business concept, some basic concepts in business science. Environment in businesses, segmentation of businesses, objectives of businesses. Establishment and growth of businesses. Downsizing of businesses. Business ethics and social responsibility. Management concept and historical development Functions of management. Effective communication in businesses. Examination of the functions of business and business manager from the point of view of tourism. Examination of leadership theories from the point of view of tourism enterprises. Sample businesses, management and organizational structures in tourism. Management from the students' point of view

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Gastronomy and Food History	GST109	1	1	2+0	2	4
Course Content
The concept of culture and culinary culture; perceptions of culture and taste; the effects of history, sociological, economic and technological factors on culinary culture, the historical development process of food production and consumption in terms of economic, social, political and cultural aspects, the ways in which foods are found and the changes they have undergone until today; The phases of classical cuisine since Marie-Antoine Careme and George-Auguste Escoffier; the evolution of food production systems since the industrial revolution; Turkish cuisine, Anatolian cuisine, world cuisine, Nouvelle cuisine and fusion cuisine,

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Atatürk's Principles and Revolution History -II	ATA102	1	2	2+0	2	2
Course Content
Preparations for the opening of the Turkish Grand National Assembly. Inauguration, structure and work of the Turkish Grand National Assembly. Reactions against the Turkish Grand National Assembly: Uprisings. Establishment of the National Army Human, money and material resources. Treaty of Sevres and its provisions. Eastern Front, Gyumri Treaty, Southern Front. Western Front: I. Battle of Inonu and London Conference, Moscow Treaty. First Constitution of the Grand National Assembly of Turkey. II. İnönü War, Kütahya Eskişehir Battles. Battle of Sakarya and its results, Ankara Treaty. The Great Offensive. Mudanya Armistice Treaty.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Turkish Language -II	TUR102	1	2	2+0	2	2
Course Content
Expression disorders. Expression disorders at word level. Practice on sample texts. Expression disorders at sentence level. Examples of sentence-level expression disorders compiled from various press and broadcasting organs. Written expression, writing plan, subject, purpose, content, basic idea in paragraph, paragraph types, content of paragraph, auxiliary ideas in paragraph. Ways of developing thought. Examples of written expression types. Emphasis, pause, ulama, correction of speech defects. Types of oral expression. Effective speech, body language

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Basic Information Technologies -II	GST102	1	2	2+1	3	4
Course Content
To recognize the computer in general and explain the working principle, to use the computer at a basic level with the Windows XP operating system, to make common operations related to the file structure of Office XP, to define the WORD XP package program and to make basic operations related to the appearance and layout of the program. Adding objects to the document in WORD XP package program, formatting the document in WORD XP package program. Working with tables in WORD XP package program, Using Ms Excel 2000 Package Program at Basic Level, Recognizing and using Microsoft PowerPoint XP package program and preparing a presentation on any subject. To be able to access information and communicate on the Internet.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
English -II	GST112	1	2	4+2	6	6
Course Content
All Simple and Perfect Tenses, Articles, Numbers, Possessive Adjectives, can, Singular and Plurals, How Many, How Much, Some, Any, A Little, A Few, Some Prepositions, Architectural, Auxiliary Verbs (Be, Do), Must, Have to, Has to, Going to From, Adverbs of Time, Regular and IrregularVerbs, Possessive Pronouns, Architectural words

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Digital Literacy	DOY102	1	2	2+0	2	3
Course Content
The course content consists of themes related to being an informed user and producer in the digital age and digital culture. These themes address the conceptual framework, use, key strategies, risks and benefits, information access, sharing, control and production of digital technologies and digital platforms.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
General Accounting	GST104	1	2	2+0	2	4
Course Content
Definition and functions of accounting, basic concepts of accounting, accounting recording methods, account concept, balance sheet, income statement, uniform chart of accounts, off-balance accounts, journal, opening record, general ledger, trial balance, inventory transactions, depreciation, VAT calculation, budget, declaration, declaration forms.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Food and Beverage Management	GST106	1	2	2+0	2	4
Course Content
Basic concepts related to business management, the development of management thought, management functions, the establishment process of organizations and various approaches to management practices, types of businesses operating in the food and beverage sector, the characteristics of these businesses, the type and content of the service provided, the characteristics and production methods of production in related businesses, service procedures, legal regulations and obligations that businesses are subject to constitute the content of this course.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Introduction to Culinary Arts	GST110	1	2	2+0	2	5
Course Content
Definitions and basic concepts related to gastronomy, food and beverage businesses, general kitchen knowledge, basic kitchen utensils, preparation processes of food and beverages, food microbiology, hygiene and sanitation, etiquette, tourism and gastronomy

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Kitchen Services Management	GST201	2	3	3+0	3	5
Course Content
Principles of kitchen management, kitchen plan and physical characteristics, kitchen equipment and sanitation

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Kitchen Practices -I	GST203	2	3	1+4	5	8
Course Content
Basic kitchen training, kitchen organization, processes in the kitchen, kitchen equipment and safe use; purchasing and storage; pre-treatments before cooking; basic cooking techniques; service and presentation techniques

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Behavioral and Communication	GST205	2	3	3+0	3	3
Course Content
To acquire the necessary knowledge on issues such as perception, motivation, attitudes, learning, personality, values, beliefs, culture, emotions, communication and groups related to individuals themselves, their colleagues and organizational structure in working life.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Food Safety and Hygiene	GST207	2	3	2+0	2	3
Course Content
The importance of food hygiene, the presence of microorganisms in foods, sources of contamination and personnel hygiene in food production

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Principles of Nutrition	GST208	2	3	3+0	3	3
Course Content
Nutrients, nutrition-diet and health, nutrients (carbohydrates, fats, proteins, water, minerals and vitamins), the importance of energy and macronutrients in nutrition

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
English -III	GST209	2	3	4+2	6	5
Course Content
In this course, the content is determined to improve students' reading comprehension, listening comprehension, writing and speaking skills according to the European Language Portfolio A2 level. The learner will be able to interpret frequently used sentences and expressions in the areas most closely related to him/her (basic personal and family information, shopping, local environment, occupation, etc.). Can communicate directly at a basic level on routine topics familiar to him/her. can describe himself/herself, his/her past, his/her immediate environment and related topics in simple expressions.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Human Resources Management	GST213	2	3	2+0	2	3
Course Content
Human function and human resource management in organizations, systems, procedures and activities, ethical practices in managing employees. strategic human resource management, globalization, performance appraisal, training, employee motivation, reward techniques, change management and flexibility

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Kitchen Practices -II	GST204	2	4	1+4	5	8
Course Content
Introducing the kitchen departments, preparing the classic breakfast varieties, preparing the products produced in the cold and hot kitchen and learning the things to be considered in the presentation of the prepared products.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Food Technology	GST206	2	4	2+0	2	3
Course Content
Definition and scope of food technology, food processing, food storage methods, canning technology, cereal technology, fruit and vegetable processing technology, milk and dairy products technology, and meat and meat products technology

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Garde Manger	GST208	2	4	1+3	4	5
Course Content
Sauces and Flavorings, Cold Soups, Smoked Techniques, Salting, Charcuterie, Aspic and Faux Caviar, Cold appetizers of the world cuisine, Cold hors d'oeuvres, Cold hors d'oeuvres and in the kitchen environment; distribution of personnel, control, preliminary preparation techniques of cold kitchen.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Research Methods	GST212	2	4	2+0	2	3
Course Content
Purpose and definition of science, Characteristics of scientific knowledge, Introduction to scientific research, Scientific approaches, Basic concepts in scientific research, Selection of research topic and problem, Data types and data collection tools in scientific research, Measurement and scales in research, Sampling and sample types, Quantitative and quantitative data analysis, Preparation of research report, Examination of scientific research samples in the field of gastronomy..

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
English -IV	GST210	2	4	4+2	6	5
Course Content
In this course, the content is determined to improve students' reading comprehension, listening comprehension, writing and speaking skills according to the European Language Portfolio A2 level. The learner will be able to interpret frequently used sentences and expressions in the areas most closely related to him/her (basic personal and family information, shopping, local environment, occupation, etc.). Can communicate directly at a basic level on routine topics familiar to him/her. can describe himself/herself, his/her past, his/her immediate environment and related topics in simple expressions

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Quality Management Systems	GST214	2	4	2+0	2	3
Course Content
Quality Management Systems and Quality Standards will be transferred to students through theoretical and practical applications.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Career Planning	KPD202	2	4	2+0	2	3
Course Content
At the end of this course, students; Career Planning course is taught within the framework of the draft created by the Presidential Human Resources Office, with videos and activities prepared for each week and guest trainers invited from university faculty members, sector professionals, non-governmental organizations and international organizations. The supporting activities to be included in the course are designed to inform students about the methods and tools used in professional applications and to gain the ability to use them in the most effective way and are supported by practical activities. Akdeniz University Career Center will follow the course practically with activities that offer experience opportunities to support students to develop their skills.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Kitchen Practices -III	GST303	3	5	1+4	5	8
Course Content
Practice with basic stocks, soups and basic cooking techniques. Theoretical lectures and complementary laboratory applications

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Menu Planning	GST301	3	5	2	0	6
Course Content
Menu concept and definition, historical development of the menu, menu types, menu planning in accordance with nutritional principles, menu planning in accordance with nutritional principles, personalized menu planning, menu planning process, menu planning considerations; menu organization principles, standard recipes, menu cards; menu cost analysis, preparation by paying attention to different table settings of nations, elaboration of various banquets.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Organizational Behaviour	GST302	3	5	2+0	2	4
Course Content
Historical development of organizational behavior, theories of organizational behavior, change in organizations, ethical behavior in organizations, power and politics in organizations.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Cost Control in Food and Beverage Business	GST305	3	5	2+0	2	4
Course Content
Definition, scope, importance, purpose and basic concepts of cost control, food, beverage and labor cost control processes, pricing approaches, analysis of costs and sales, allocation of costs, cost-benefit analysis.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Elective Foreign Language I (Russian)	SYD301	3	5	4+0	4	5
Course Content
Alphabet, general rules, introducing oneself, asking for address and directions, answering questions, basic self-expression, basic reading and comprehension, expression in written language.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Elective Foreign Language I (French)	SYD305	3	5	4+0	4	5
Course Content
Alphabet, general rules, introducing oneself, asking for address and directions, answering questions, basic self-expression, basic reading and comprehension, expression in written language.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Hospitality Management	GST311	3	5	2+0	2	3
Course Content
By explaining the definition and development of accommodation businesses by classifying them, transferring the establishment, management and organization models in accommodation businesses.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Tourism and Ethics	GST313	3	5	2+0	2	3
Course Content
Concepts related to ethics, basic ethical principles and types of ethics, definition of professional ethical norms and ethics in the public sector, sensitivity to the demands and behaviors of society are the learning objectives of the course. Responsibility issues, factors affecting ethics, standards related to ethics and other issues.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Basic Law and Labor Law	GST315	3	5	2+0	2	3
Course Content
It includes titles/subjects on the basic concepts/subjects of law and law and the basic concepts/subjects of labor law and labor law.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Sauces and Production Techniques	GST317	3	5	1+1	2	3
Course Content
Preparation, use and presentation of various hot and cold sauces.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Pastry and Desserts	GST302	3	6	1+3	4	6
Course Content
Types of cereals; flour production; general information about bakery products; basic tools and equipment used in bakery production, basic stages of bakery production; production of various bakery products; preservation of bakery products; hot and cold desserts; dessert types and preparations, dessert decoration and decarosyanu, presentation of desserts.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Kitchen Practices -IV	GST304	3	6	1+4	5	5
Course Content
Preparation and presentation of vegetable dishes, preparation and presentation of offal dishes, dishes prepared from fresh red meats and their presentation, menu creation and implementation.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Industrial Kitchen Planning	GST306	3	6	2+0	2	3
Course Content
Industrial kitchen, kitchen types, functioning of the kitchen.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Service Techniques and Practice	GST308	3	6	3+0	3	5
Course Content
The content of this course is to develop the skills of welcoming and accompanying guests, presenting menu cards, taking orders, presenting the bill, serving in different styles and concepts.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Elective Foreign Language II (Russian)	SYD302	3	6	4+0	4	5
Course Content
Types of tenses, sample uses, Russian Turkish and Turkish Russian translation, analyzing reading passages, solving questions through reading passages, academic and current texts and their analysis.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Elective Foreign Language II (French)	SYD306	3	6	4+	4	5
Course Content
Types of tenses, sample uses, French Turkish and Turkish French translation, analyzing reading passages, solving questions through reading passages, academic and current texts and their analysis, verb types, tenses.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Fundamental of First Aid	GST310	3	6	2+0	2	3
Course Content
In this course, students learn the definition, importance, basic principles of first aid and first aid intervention in all situations.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Tourism Law and Legislation	GST312	3	6	2+0	2	3
Course Content
Basic Legal Concepts, the place of Tourism Law in general law, the contents of the basic laws related to Tourism Law and the examination of important regulations related to the field, legal regulations and institutions related to Tourism in the international arena, the intersection points of Tourism Law with Labor Law, Consumer Law and Law of Obligations.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Purchasing and Product Identification	GST314	3	6	2+0	2	3
Course Content
It includes the integration of company strategy into store purchasing and supply strategy, performance measurement, financial control.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Beverage Technology	GST316	3	6	2+0	2	3
Course Content
Beverage and Beverage Concepts, Classification of Beverages: Hot Drinks - Cold Drinks, Alcohol Definition, Production, Distillation Technique, Fermentation Technique, Service and History. Alcoholic Drinks, Soft Drinks

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Turkish Culinary	GST403	4	7	1+3	4	5
Course Content
General structure of Turkish cuisine, formation phases of Turkish cuisine from past to present, other cuisines influenced by Turkish cuisine; ingredients used in Turkish cuisine; basic food techniques that make up Turkish cuisine; Ottoman cuisine, different culinary practices applied and being applied in different regions of Anatolia

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Food Styling and Photography	GST405	4	7	3+0	3	5
Course Content
General photographic knowledge, shooting techniques, preparing, decorating and decorating plates in line with basic design principles, basic knowledge and skills related to food photography..

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Banquet Organization and Management	GST411	4	7	3+0	3	3
Course Content
Definitions related to hospitality; hospitality industry, planning and management of various organizations, meetings and banquets, control of food production process in banquet organizations, preparation of banquet halls, service types in banquet organizations, sales and cost analysis in banquet organizations, hygiene-sanitation.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Eco-Gastronomy and Sustainability	GST409	4	7	3+0	3	3
Course Content
Introduction to the world of plants, Soil and seed, Agricultural and animal production link, Vegetable cultivation, Fruit growing, sustainable gastronomy, slow food,

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Entrepreneurship	GST407	4	7	2+0	2	3
Course Content
Basic concepts, success and failure factors in entrepreneurship, feasibility report, scale and capacity, innovations in management, production, marketing, finance functions, SMEs, contributions of SMEs to the economic and social system, problems and solutions of SMEs, organizations providing support

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Elective Foreign Language III (Russian)	SYD401	4	7	4+0	4	5
Course Content
Types of tenses, sample uses, nouns, pronouns, adjectives, verbs, Russian Turkish and Turkish Russian translation, analysis of reading passages, question solving through reading passages.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Elective Foreign Language III (French)	SYD405	4	7	4+0	4	5
Course Content
Types of tenses, sample usages, nouns, pronouns, adjectives, verbs, French Turkish and Turkish French translation, analyzing reading passages, solving questions through reading passages.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Kitchen Automation Systems	GST409	4	7	2+0	2	3
Course Content
Applications in automation systems.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
National and International Food Legislation	GST415	4	7	2+0	2	3
Course Content
Basic concepts of law, food law and food legislation; Requirements for food control and organization of food control system, Preparation of modern food law, regulations and standards, Introduction of food law, regulations, communiqués and standards in Turkey; Responsibilities of those who produce and sell food; International food legislation (ISO, CAC, EU studies and directives, CE marking, US food legislation)

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Anatolian Cuisine and Local Dishes	GST423	4	7	2+0	2	3
Course Content
Central Anatolian Cuisine, Eastern Anatolian Region Cuisine, Southeastern Anatolian Cuisine, Mediterranean Cuisine, Aegean Cuisine, Black Sea Region Cuisine, Thracian Cuisine.

Name of the Course Unit		Code	Year		Term	In-Class Hours (T+P)	Credit	ECTS Credit
Seafoods	GST421			4	7	2+0	2	3
Course Content
It covers subjects such as chemical composition, quality characteristics, nutritional importance, post-mortem changes in the quality of fish and other aquatic products.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
World Cousine	GST404	4	8	1+3	4	5
Course Content
Cultural foundations of the major cuisines of the world, basic characteristics, main food preparation cooking techniques, main nutrients used in food preparation, main sauces, spices and garnishes, main tools and utensils, main hot and cold dishes, salads, desserts and cakes

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Food Formulations and Sensory Analysis	GST412	4	8	2+0	2	3
Course Content
Definition and scope of food quality and food quality control, importance of sensory food analysis in food production and consumption, sensory quality characteristics, sensory testing techniques, panelist selection and use of sensory tests in consumer preference studies

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Marketing in Food and Beverage Business	GST410	4	8	3+0	3	3
Course Content
All elements of food and beverage marketing and sales operations are covered, focusing on marketing, marketing mix, marketing plan development, market segmentation and positioning, and social media marketing.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Food Decoration Art	GST408	4	8	2+0	2	3
Course Content
Teaching the methods of decoration in plate design of all kinds of prepared food, preparation of sculptures for decoration in buffets.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Strategic Management	GST406	4	8	3+0	3	5
Course Content
Definition of strategy, internal and external environment analysis, strategy development, case studies and applications.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Elective Foreign Language IV (Russian)	SYD402	4	8	4+0	4	5
Course Content
Types of tenses, sample uses, nouns, pronouns, adjectives, verbs, Russian Turkish and Turkish Russian translation, analysis of reading passages, question solving through reading passages.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Elective Foreign Language IV (French)	SYD406	4	8	4+0	4	5
Course Content
Types of tenses, sample usages, nouns, pronouns, adjectives, verbs, French Turkish and Turkish French translation, analyzing reading passages, solving questions through reading passages.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Ottoman Culinary	GST414	4	8	2+0	2	3
Course Content
Introducing the basic features of the Ottoman Palace Cuisine and teaching the basic dishes, desserts, sherbets, soups, wraps and appetizers in the Ottoman Palace Cuisine.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Bread and Cake Making	GST416	4	8	2+0	2	3
Course Content
Within the context of preparing products with dough; bread types - sponge cake - other pastry base doughs, puff pastry dough, pastry, buns, bagels and pizza types are taught to prepare. Preparation of cake varieties, preparation of dry pastry products, dairy desserts, fruit desserts, special Turkish desserts, ice cream and sorbet varieties, tarts, tartlets, pies and quiche, confectionery and chocolate decorations

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Sociology of Tourism	GST418	4	8	2+0	2	3
Course Content
The content of this course is; Emergence, Development and General Framework of Tourism Sociology, Historical Background of Tourism Phenomenon, Leisure and Recreation concepts and relationship, Socio-Cultural Effects of Tourism Development, Culture and Tourism Interaction, Labor Market in Tourism, globalization and tourism relationship and Environmental Effects of Tourism Development.

Name of the Course Unit	Code	Year	Term	In-Class Hours (T+P)	Credit	ECTS Credit
Siirt Cuisine and Dishes	GST420	4	8	2+0	2	3
Course Content
Siirt food culture, Siirt geography, Siirt's geographically marked products, Soups, Meat dishes, Dolmas and other dishes.

Arş. Gör. KEMAL AKSU

Güncelleme : 10.05.2023 11:51:33