PROGRAM
GAU
Gastronomy & Culinary Arts
About Program
Gastronomy is a study of comparison between the relationship of culture and cuisine. It also conveys the hygienic, well organized, good taste in kitchen, food arrangement and systems as a whole. The consumption of any food and beverage must be served hygienically, with good taste, visual appearance; therefore, the preparation, presentation and service to the consumer are all a part of the program mission.
In relation to this purpose students are equipped and supported with foreign language, information technology, Turkish and World cuisines, business operations, nutrition sciences and elements, and food and beverage production.
Career Opportunities
Student Opinions
Departmental Courses
| Year 3/ Fall Semester | ||
| GAS301 | Marketing in Food & Beverage Management | 3 |
| GAS303 | Restaurant Structure and Design | 3 |
| GAS305 | Introduction to Pastry | 3 |
| GAS307 | Food, Culture and Society | 3 |
| GAS309 | Wine Production & Tasting | 3 |
| Year 3/Spring Semester | ||
| GAS302 | Anatolian Cuisine | 3 |
| GAS304 | Food Styling and Photography | 3 |
| GAS306 | Cake Decoration | 3 |
| GAS308 | HRM in Hospitality | 3 |
| GAS310 | Fast Food Management | 3 |
| GAS001 | Internship | 0 |
| Year 4/ Fall Semester | ||
| GAS401 | Events Management | 3 |
| GAS403 | Catering Service | 3 |
| GAS405 | Traditional Turkish Cuisine | 3 |
| GAS407 | Inter Rules and Regulation in Food Production | 3 |
| Year 4/ Spring Semester | ||
| GAS402 | Serving Techniques | 3 |
| GAS404 | Fusion Cuisine | 3 |
| GAS406 | Food in Literature and Films | 3 |
| GAS408 | Graduation Project | 3 |
| MAJOR ELECTIVES | ||
| GAS420 | Purchase & Selection of Food Products | 3 |
| GAS421 | Sanitation Technology | 3 |
| GAS422 | Entrepreneurship | 3 |
| GAS423 | History of Civilization | 3 |
Faculty Presentation Video
About Program
Gastronomy is a study of comparison between the relationship of culture and cuisine. It also conveys the hygienic, well organized, good taste in kitchen, food arrangement and systems as a whole. The consumption of any food and beverage must be served hygienically, with good taste, visual appearance; therefore, the preparation, presentation and service to the consumer are all a part of the program mission.
In relation to this purpose students are equipped and supported with foreign language, information technology, Turkish and World cuisines, business operations, nutrition sciences and elements, and food and beverage production.
Career Opportunities
Student Opinions
Departmental Courses
| Year 3/ Fall Semester | ||
| GAS301 | Marketing in Food & Beverage Management | 3 |
| GAS303 | Restaurant Structure and Design | 3 |
| GAS305 | Introduction to Pastry | 3 |
| GAS307 | Food, Culture and Society | 3 |
| GAS309 | Wine Production & Tasting | 3 |
| Year 3/Spring Semester | ||
| GAS302 | Anatolian Cuisine | 3 |
| GAS304 | Food Styling and Photography | 3 |
| GAS306 | Cake Decoration | 3 |
| GAS308 | HRM in Hospitality | 3 |
| GAS310 | Fast Food Management | 3 |
| GAS001 | Internship | 0 |
| Year 4/ Fall Semester | ||
| GAS401 | Events Management | 3 |
| GAS403 | Catering Service | 3 |
| GAS405 | Traditional Turkish Cuisine | 3 |
| GAS407 | Inter Rules and Regulation in Food Production | 3 |
| Year 4/ Spring Semester | ||
| GAS402 | Serving Techniques | 3 |
| GAS404 | Fusion Cuisine | 3 |
| GAS406 | Food in Literature and Films | 3 |
| GAS408 | Graduation Project | 3 |
| MAJOR ELECTIVES | ||
| GAS420 | Purchase & Selection of Food Products | 3 |
| GAS421 | Sanitation Technology | 3 |
| GAS422 | Entrepreneurship | 3 |
| GAS423 | History of Civilization | 3 |