| ATA 151 | Principles of Atatürk and History of Turkish Revolution I | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| ATA 152 | Principles of Atatürk and History of Turkish Revolution II | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| GMS 101 | Basic Principles of Nutrition | 5 | 3 | 1 | 3 | 4 | 4 | 2 | 3 | 4 | 3 | 5 | 3 | 3 | 3 | 3 |
| GMS 103 | Food Hygiene and Sanitation | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| GMS 104 | Introduction to Food Science | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 0 |
| GMS 107 | Introduction to Kitchen Gastronomy | 0 | 0 | 5 | 0 | 5 | 5 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| GMS 114 | Introduction to Kitchen Application | 4 | 0 | 4 | 0 | 4 | 4 | 4 | 4 | 3 | 3 | 5 | 0 | 0 | 0 | 4 |
| GMS 115 | Culinary Calculations | 0 | 0 | 0 | 0 | 5 | 5 | 0 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 |
| GMS 116 | Food Laboratory | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 0 |
| GMS 201 | Foods and Their Specifications | 0 | 4 | 0 | 0 | 5 | 5 | 0 | 0 | 0 | 0 | 5 | 0 | 0 | 0 | 0 |
| GMS 209 | Food and Beverage Management - I | 5 | 4 | 5 | 5 | 5 | 5 | 2 | 5 | 4 | 4 | 3 | 3 | 2 | 5 | 2 |
| GMS 210 | Food and Beverage Management - II | 5 | 5 | 2 | 4 | 5 | 5 | 3 | 5 | 5 | 5 | 3 | 4 | 3 | 5 | 2 |
| GMS 211 | Kitchen Application I | 5 | 0 | 0 | 2 | 4 | 5 | 5 | 4 | 1 | 1 | 4 | 4 | 4 | 1 | 5 |
| GMS 212 | Kitchen Application II | 5 | 4 | 5 | 3 | 4 | 5 | 5 | 4 | 2 | 2 | 4 | 3 | 5 | 3 | 5 |
| GMS 213 | Bread Making | 5 | 4 | 0 | 0 | 3 | 5 | 5 | 4 | 3 | 0 | 4 | 3 | 0 | 3 | 5 |
| GMS 214 | Introduction to Patisserie | 5 | 4 | 5 | 0 | 0 | 5 | 5 | 5 | 0 | 4 | 4 | 0 | 0 | 0 | 0 |
| GMS 215 | Occupational Safety | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| GMS 216 | Restaurant Management | 5 | 2 | 4 | 2 | 4 | 5 | 2 | 4 | 5 | 5 | 2 | 3 | 1 | 4 | 1 |
| GMS 217 | Food Culture and Society | 5 | 3 | 3 | 3 | 5 | 5 | 3 | 3 | 3 | 3 | 4 | 3 | 5 | 4 | 3 |
| GMS 304 | Food & Beverage Marketing and Sales | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 5 | 5 | 0 | 0 | 0 | 0 | 0 |
| GMS 313 | Turkish Cuisine I | 5 | 3 | 3 | 0 | 0 | 5 | 4 | 4 | 3 | 2 | 3 | 3 | 5 | 0 | 5 |
| GMS 315 | Advanced Patisserie | 5 | 4 | 0 | 0 | 0 | 4 | 4 | 4 | 0 | 4 | 4 | 4 | 0 | 0 | 5 |
| GMS 316 | Kitchen Application IV | 5 | 3 | 5 | 3 | 4 | 4 | 5 | 3 | 4 | 3 | 4 | 4 | 5 | 4 | 5 |
| GMS 317 | Kitchen Application III | 5 | 1 | 5 | 2 | 4 | 5 | 5 | 4 | 1 | 1 | 4 | 4 | 4 | 1 | 5 |
| GMS 318 | Turkish Cuisine-II | 5 | 5 | 5 | 0 | 3 | 5 | 5 | 5 | 2 | 2 | 4 | 5 | 5 | 4 | 5 |
| GMS 319 | Consumer Behavior in F&B Industry | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| GMS 401 | Food Beverage Cost Control | 0 | 0 | 0 | 0 | 5 | 5 | 0 | 0 | 5 | 5 | 0 | 0 | 0 | 0 | 0 |
| GMS 407 | International Food Laws and Regulations | 5 | 5 | 2 | 5 | 5 | 5 | 3 | 5 | 2 | 3 | 5 | 2 | 2 | 2 | 2 |
| GMS 411 | World Cuisines I | 5 | 4 | 5 | 0 | 4 | 5 | 5 | 4 | 4 | 4 | 4 | 4 | 5 | 0 | 5 |
| GMS 412 | Graduate Project | 5 | 0 | 0 | 5 | 0 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| GMS 414 | World Cuisines II | 5 | 5 | 5 | 0 | 4 | 5 | 5 | 4 | 0 | 2 | 3 | 5 | 5 | 3 | 5 |
| GMS 415 | Training Course | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - |
| İNG 131 | English I | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| İNG 132 | English II | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| İNG 269 | English for Profession I | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| İNG 270 | English for Profession II | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| KPL 100 | Career Planning | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 |
| TRD 157 | Turkish Language I | 0 | 0 | 0 | 3 | 3 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 2 | 0 | 0 |
| TRD 158 | Turkish Language II | 0 | 2 | 0 | 3 | 3 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| TSE 190 | Fundamentals of Art II | 4 | 2 | 2 | 2 | 5 | 5 | 4 | 2 | 5 | 3 | 2 | 5 | 4 | 5 | 2 |
| TSE 191 | Fundamentals of Art I | 0 | 0 | 0 | 0 | 2 | 4 | 0 | 0 | 2 | 0 | 0 | 5 | 4 | 3 | 0 |