General concepts about the course, collapse of the Ottoman Empire, leading to National Struggle, congresses, Sevres Treaty, wars, opening of Turkish Great National Assembly, Mudanya Armistice, Lausanne Treaty discussions.

Abolishment of sultanate and declaration of Republic, strategy and importance of Turkish Revolution, financial, social, legal, educational and cultural renovation, experiments for multi- party system, Turkish foreign policy during Atatürk?s term, basic principles of Atatürkism.

The fundamentals of personal nutrition; energy requirements and calculations, carbohydrates, lipids: fats and oils, proteins, vitamins and minerals; nutrition over the life cycle, weight management and exercise, nutrition and health. Nutrition topics relevant to foodservices: nutrition and menu planning, developing healthy recipes, and marketing healthy menu options. Impact of nutrient retention.

Microbial, chemical, biochemical and physical mechanisms of food spoilage. Techniques available for controlling food spoilage. Microorganisms, which cause deterioration of major food commodities together with contaminant chemical and organoleptic changes. Personal hygiene; cleaning and maintaining food production and service equipment and facilities. HACCP concept.

Scientific study of food regarding its physical, chemical nature and nutritional composition. Food systems:-osmosis, water activity, hydrogen bonding- relevance of these concepts to an understanding of food behavior. Foams, gels, sols, emulsions, suspensions, aero gels, classification and factors affecting its stability. Sensory evaluation of foods.

Development of French culinary art and sharing of works in kitchen. Basic principles of culinary art, work safe and food safety. Introduction to kitchen equipment. Simple preparation of food and cooking techniques. Kitchen organization and methods. Mice-en place and food storing.

Preparing and using thickening and bonding agents, preparing and cooking soups, salads,
main sauces and their varieties.

The purpose of this course to develop and solve problems related to situations that students will encounter in daily life by using basic mathematical methods in order to improve their analytical thinking skills and use this knowledge in their careers.Practical thinking skills will be gained by giving basic mathematics knowledge.

Food Laboratory course can use chemistry and chemical reactions related to food and food use. Understanding of chemical substances will be emphasized. Demos and applied studies offer an opportunity to observe and understand different reactions and techniques. They will be necessary for the lessons of the course.

Major food commodities used in the food and catering industries to cover:-types available, composition and structure, method of cultivation, production/manufacture; physical and chemical factors influencing quality; and uses by the caterer, consumer and food industry. The effects of geographical conditions on cultivar varieties and their specifications. This course will be conducted by theoretical lectures and field visits to major markets and industrial plants.

In this course, the importance of food and beverage services, organizational structure, functions, relationship with other relevant departments, menu planning, budgeting and cost control system will be discussed.

Management and organizational structure in food and beverage operations, tasks, terms of purchase, storage conditions, hygiene and sanitation in food and beverage operations etc. will be discussed.

Application of basic cooking and cutting techniques. Teaching the making of basic stocks, sauces, and soups using thickener and binding agents. All salads, salad dressings, appetizers, canapés, cold starters. Theoretical courses and complementary laboratory applications, preparation, and presentation techniques.

Preparing vegetables, meat, chicken, and fish by applying general food preparation and cooking principles. Production and presentations of soups, vegetables, various dough ingredients (pasta, rice varieties, starchy foods). Basic cooking techniques, effective use of mise-en-place, and recipes in terms of timing. Theoretical lessons and complementary laboratory applications.

Basic bakery information, preparation and cooking techniques, preparation of basic bread dough, and bread making. International and regional bread making, artisan bread, and its application. Teaching of various bakery products and bakery products. Theoretical lessons and complementary laboratory applications.

Basic information to start pastry. Information about basic pastry products and the materials used in pastry and their application. Various doughs used in pastry, pastry cream and filling materials, tart, quiche, choux pastry application. Theoretical lessons and complementary laboratory applications.

Theorical and practical studies of the regional cuisine. Study and practice of local contemporary cuisine. Introduction to ingredients and their using.

This course is designed to introduce students to research issues in Gastronomy and Culinary Arts. Research techniques will be teached through review of the article and project. Students will engage directly in the interdisciplinary aplication that is central to food studies through this focus on research topics about food. The course will give Gastronomy students a better understanding of the their field as a whole and provides a guidance towards the practice of scientific. While providing an overview and methodological data, it will act as a springboard in to areas of specialization of the course. Also, this course aims to learns scientific research methods, the validity of the scientific research, Uses resource scanning in a qualified way, Prepares research proposal, report, become aware of legal liability and scientific code of ethics. This course is qualifications as a basic course for the ?Graduation Project Course?.

-

Management of the marketing function with special emphasis on the requirements of food and beverage organization, application of marketing concepts, methods and techniques in the restaurant sector. Uses and limitation of various promotional forces such as advertising, merchandising, and sales promotion in F&B sector. Importance of the menu as a marketing tool. Case studies in the food and beverage business.

Menu preparation, time management and presentation techniques. Versatile menus, preparation under certain (defined) conditions. Improving menu development abilities with different techniques and materials, features of team work, focusing on the production of menu items and plate presentations and creativity. Theoretical lessons and complementary laboratory applications.

: Sauces of meat, poultry, fish and vegetable dishes, preparation of stocks from these materials. Special Butchery techniques. Garnish, presentation, and cooking techniques of these dishes. To teach the preparation and cooking processes of sensitive and high-quality dishes and to serve to real customers in a short time. Theoretical lessons and complementary laboratory applications.

This course focuses on understanding consumer behavior, how and why consumers make their purchase decisions, how they think, feel and act before, during and after the purchase. In addition, the underlying concepts of consumer behavior are examined. With the help of various social sciences (marketing, psychology, sociology and anthropology); The principles and theories of marketing problems such as product development, pricing and positioning are discussed. In general, theories are established on understanding consumers, ways that marketers can meet the needs of buyers in the market more effectively and be more successful in the market.

Menu Planning İs The Most İmportant Aspect Of Planning And Organization İn The Food İndustry. It İs An Advance Plan Of A Dietary Pattern Over A Given Period Of Time. Menu Planning İs Considering With A La Carte, Banquets And İndustrial Production.

Examination Of Food Objects Which Used İn Fine Arts Such As Ceremonies And Banquets. Description Of Visiual Samples.

The Product İmplementation Stage Of Food Product Development İncluding Preliminary Product Description, Prototype Development, Product Testing And The Formal Presentation Of A New Product Development. The Product Specification, Food Formulation, Food İngredient Technology, İngredient İnteractions And How To Conduct And Terminate A Project İn An Orderly Manner. Final Product Will Be Evaluated By Using Sensory Measurements To Determine Quality Attributes. Panel Tests And Their Statistical İnterpretations; Taste, Odor, Color, And Texture Measurements Will Be Done To Analyze The Acceptance Of New Product By Consumers.

Molecular Gastronomy Blends Physics And Chemistry To Transform The Tastes And Textures Of Food. New And İnnovative Dining Experiences. The Term Molecular Gastronomy İs Commonly Used To Describe A Style Of Cuisine İn Which Chefs Explore Culinary Possibilities By Borrowing Tools From The Science Lab And İngredients From The Food İndustry Molecular Gastronomy Seeks To İnvestigate And Explain The Chemical Reasons Behind The Transformation Of İngredients, As Well As The Social, Artistic And Technical Components Of Culinary And Gastronomic Phenomena.

Introducing the gastronomy trends related to the changing eating and drinking behaviors to the students, giving information about molecular
gastronomy, alternative foods and nutrition options, colorful foods, drinks such as smoothies, waste-free cuisine, etc. and providing all
students to gain a different perspective are aimed during the lessons.

The course emphasizes alternative, sustainable food production and consumption practices developed by various food and
environmental movements in the world against this food regime. Students understand concepts such as Green Revolution and genetically
modified seeds, Slow Food, Eco Gastronomy, sustainability and learn about new actors such as alternative food networks. In development,
terms such as Gastronomic Destinations,and Gastronomic Identity, Geographical Indication and Slow Food-Cittaslow are explained.

Define management functions and processes in a food and beverage control system; Differences amongst successful, less successful and unsuccessful F&B concepts; Identify key performance indicators of F&B; Interpret and analyze financial statements and ratios; Remedial actions for solutions and proactive actions for prevention; Critical thinking and problem solving skills to increase productivity and efficiency.

Different countries food regulations and systems. Food and drug law of countries, chemical, virus, export and import regulations and responsibility.

Examining focusing on geographical, climatic, and historical influences that shape European, American, African, and Middle Eastern cuisines; It covers preparation techniques, tasting and evaluation of samples from European, African, Asian and American cuisines. Theoretical lessons and complementary laboratory applications.

Understanding of meaning restaurant establishment. Correct design and place, menu development and financial management. Correct marketing and selling methods.

The Course Aiming To Famous World Cuisines Meet With The Students And The İncreasing Are Own Ability Under The Supervisorship Of Well-Known Chefs. The Course Mostly Concerning With The World Cuisine Which İs Risinig And Trendy.

The Course Or Seminars Mostly Concerning With Famaous Person Who Known Best İn The F & B Sector. They Discuss To Their Own Experience And Ability On Sector.

The Course İs Containing Social Behavior From The Banquets And Table Rules. The Description İs Also İncluding Protocols How The People İs Attemp To Manner Rules. At The Sametime The Course İs Concerning With The Table Order And Using Of Service Utensils.

Gms 453 Continuance.

The Course Aiming To Describe And Practiced Raising And Trendy Cuisines İn Worldwide. Many Samples Will Be Practice İn This Course With Famous Chefs Who Held İn The Field Of Gastronomy And Culinary Arts.

The Course Aiming To Describe Of Alcholic And None-Alcholicc Beverages. The İntroduction To Making Of Alcholic Beverages, And Their Storage. The Course İs Also İnterested İn With The Serving Techniques Of Beverages; Sort Of The Offering Glasses And Using Methods.

Basic anatomy of mouth, nose, pharynx and gastrointestinal systems. Neurophysiological
aspect of related organs. Taste sensation, basic flavors and mouth. Place of Salty, sour, sweet, bitter and umami flavors in Gastronomy. Perception different tastes in brain. Cranial nerves. Appreciation of solid, aromatic and/or volatile foods by the brain. Appreciation of coffee, wine and other pleasurable drinks by brain. Obesity and starvation and special neurogastronomic diets.

This course is designed to teach students about fermented food products which have wide use and positive effects on health. Within the scope of this course, the students are informed about the changes occurring in the formation process of different fermented products and the microorganisms (bacteria, fungus and yeast) responsible for these processes. Students are also informed about the usage areas of fermented products produced from different raw materials and their positive effects on health. The course provides students with knowledge about the fermented products used in the Turkish cuisine as well as fermented products that are widely used in the world cuisines. Students are also provided with the opportunity to evaluate the use of existing technologies in fermented product production.

The historical period of coffee, from its emergence to the present, will be examined within the scope of this course. The processes of coffee such as harvesting, fermentation, roasting, etc. will be mentioned with the beginning of a coffee bean to a cup of coffee. In addition, coffee preparation and presentation techniques and appropriate coffee tasting procedures will be given.

The course introduces students to different types of food events as a part of gastronomy; teach students how to organize a food event, handling media, logistics, purchasing, outsourcing, manning, cooperating with third parties, securing attendance, planning and designing themes, venues, programs, menus, the budget and sponsorship.

Sugar production; basics, shaping, molding, and storage. Working degrees and usage areas of sugar. Application of these techniques and
methods in making classical and traditional Turkish desserts. To understand the formation of gel, jelly, marshmallow, hard candy. The use
and decoration of sugar in desserts. Understanding confectionery.

It is aimed to give information to the students about food additives, their properties, toxicological evaluations, classes, usage areas in food,
legal regulations, food additives used in the food industry.

-

-

-

-

To create awareness among students about "career"; to help students to make a personal career planning by gaining awareness of their interests, personal characteristics and values and by getting to know different sectors.

In this course, the studies will be made about the understanding, explanation, reading and writing, various features of written explanation will be considered and examined with critical viewpoint. The punctuation marks which are the basis of the written explanation and writing rules will be made evident and the correct use of such rules for efficient and sound expression will be elicited.

In this course, the studies will be made about the understanding, explanation, reading and writing, various features of written explanation will be considered and examined with critical viewpoint. The punctuation marks which are the basis of written explanation and writing rules will be made evident and the correct use of such rules for efficient and sound expression will be elicited.

Describing the historical development of contemporary art, the characteristics of the currents in this development process and the investigate relations. Discuss the current state of the art of changing and developing.

Describing the historical development of contemporary art, the characteristics of the currents in this development process and the investigate relations. Discuss the current state of the art of changing and developing.