Gastronomy and Culinary Arts

The Department of Gastronomy and Culinary Arts offers a unique educational opportunity for those who want to deeply learn food culture and culinary arts. This department provides students with comprehensive training in recognising national and international culinary cultures, exploring gastronomic creative processes, and professional kitchen management.

About

The vision of the Department of Gastronomy and Culinary Arts is to become a leading department with national and international prestige, training experts who are always in demand in various fields and positions worldwide. The department has qualified faculty members who are experts in their field and who meet the requirements of contemporary education and training. The aim of the Gastronomy and Culinary Arts Undergraduate Programme is to train specialised individuals who can successfully conduct R&D studies in the food and beverage culture, possess world-class competitive ability, and who are able to serve the food and beverage sector.

Interest in the Gastronomy and Culinary Arts sector is rapidly increasing not only on the island, but worldwide. The sector, which has moved beyond seeing eating and drinking as a mere necessity, instead views it as part of local and international culture requiring qualified and expert professionals in the context of the emerging supply/demand balance. The food and beverage sector is at the heart of tourism – which itself is considered the most important sector in the TRNC – is continuously renewing itself. Our department has great potential due to its place in Cyprus’s tourism sector and existing businesses.

Gastronomy and Culinary Arts training encompasses not only cooking skills but also important areas such as kitchen disciplines, food and beverage management, menu design, food safety, and hygiene. Students learn all processes from meal preparation to presentation while also gaining knowledge relating to kitchen equipment and technologies.

Courses in the department span a wide range from culinary arts, the history of gastronomy, nutrition and world cuisines, to food and beverage services. Additionally, internship opportunities and practical training are provided to enable students to be closely integrated with the sector. This allows students to gain experience in real kitchen environments before entering the business world.

The Department of Gastronomy and Culinary Arts offers you an unrivalled education to transform your passion for culinary arts into a professional career.

Programme Type

Bachelor Degree

Duration

4 Years

* It is planned to open in the 2025-2026 Academic Year.

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FALL
Course No Semester Course Code Course Name Course Category Credit
T P L C ECTS
1 1 GACA 101 Basic Principles of Gastronomy AC 3 0 0 3 5
1 1 GACA 103 Nutrition Principles AC 3 0 0 3 5
3 1 GACA 105 Food Science AC 3 0 0 3 6
4 1 GACA 107 Food Hygiene and Sanitation AC 3 0 0 3 5
5 1 GACA 109 Introduction to Business AC 3 0 0 3 5
6 1 SOFL101 Academic English I UC 3 0 0 3 4
Total Credits 18 30
SPRING
Course No Semester Course Code Course Name Course Category Credit
T P L C ECTS
7 2 GACA 102 Food and Beverage Services AC 3 0 0 3 5
8 2 GACA 104 Introduction to Culinary Arts AC 3 0 0 3 6
9 2 GACA 106 Food Sociology and Anthropology AC 3 0 0 3 5
10 2          GACA108 Food Microbiology AC 3 0 0 3 5
11 2 GACA 110 Kitchen Management and Design AC 3 0 0 3 5
12 2 SOFL102 Academic English II UC 3 0 0 3 4
Total Credits 18 30
FALL
Course No Semester Course Code Course Name Course Category Credit
T P L C ECTS
13 3 GACA211 Basic Art and Design Education AC 2 4 0 4 5
14 3 GACA 221 Culinary Practices I AC 2 2 0 3 6
15 3 GACA 231 Bartending and Mixology AC 2 2 0 3 5
16 3 GACA 205 Food Technology I AC 3 0 0 3 5
17 3 HIST 201/AIIT 201 Atatürk’s Principles and History of Revolutions I UC 2 0 0 2 2
18 3 TUDI 201/TURK 201 Turkish Language I UC 2 0 0 2 2
19 3   Area Elective I AE       3 5
Total Credits       20 30
SPRING
Course No Semester Course Code Course Name Course Category Credit
T P L C ECTS
20 4 GACA 212 Color and Design in Gastronomy AC 2 2 0 3 5
21 4 GACA 222 Culinary Practices II AC 2 2 0 3 6
22 4 GACA 204 Marketing Principles in Food and Beverage Business AC 3 0 0 3 5
23 4 GACA 206 Food Technology II AC 3 0 0 3 5
24 4 HIST 202/AIIT 202 Atatürk’s Principles and History of Revolutions II UC 2 0 0 2 2
25 4 TUDI 202/TURK 202 Turkish Language II UC 2 0 0 2 2
26 4   Area Elective II AE       3 5
Total Credits       19 30
FALL
Course No Semester Course Code Course Name Course Category Credit
T P L C ECTS
27 5 GACA 321 Turkish Culinary Culture and Practices I AC 2 4 0 4 6
28 5 GACA 341 Basic Pastry AC 2 4 0 4 5
29 5 GACA 301 Management Systems and Standards in Gastronomy AC 3 0 0 3 5
30 5 GACA 343 Bakery  Production AC 1 4 0 3 4
31 5   Area Elective III AE       3 5
32 5   Faculty Elective I FE       3 5
Total Credits       20 30
SPRING
Course No Semester Course Code Course Name Course Category Credit
T P L C ECTS
33 6 GACA 322 Turkish Culinary Culture and Practices II AC 2 4 0 4 6
34 6 GACA 342 Advanced Pastry AC 2 4 0 4 5
35 6 GACA 352 World Cuisine I AC 2 4 0 4 5
36 6 GACA 360 Recipe Development and Presentation Techniques AC 1 4 0 3 4
37 6   Area Elective IV AE       3 5
38 6   Faculty Elective II FE       3 5
Total Credits       21 30
FALL
Course NoSemesterCourse CodeCourse NameCourse CategoryCredit
TPLCECTS
397GACA 451World Cuisine IIAC24045
407GACA 401Food and Gastronomy CultureAC30035
41 7GACA 480InternshipAC00005
427 Area Elective VAE   35
437 Faculty Elective IIIFE   35
447 University Elective IUE   35
Total Credits   1630
SPRING
Course NoSemesterCourse CodeCourse NameCourse CategoryCredit
TPLCECTS
458GACA 492Graduation ProjectAC280615
468 Area Elective VIAE   35
478 Faculty Elective IVFE   35
488 University Elective IIUE   35
Total Credits   1530
Course No Semester Course Code and Name Credit
T P L K ECTS
1. GACA 203 Beverage Culture 3 0 0 3 5
2. GACA207 Modernity and Consumption Society 3 0 0 3 5
3. GACA 208 New Trends in Gastronomy 3 0 0 3 5
4. GACA 210 Gastronomy and Food History 3 0 0 3 5
5. GACA 307 Food Design and  Food Photography 2 2 0 3 5
6. GACA 309 Cost Management in Food and Beverage Business 3 0 0 3 5
7. GACA 308 Ottoman Cuisine 2 2 0 3 5
8. GACA 310 Vegetarian and Diet Kitchen 2 2 0 3 5
9. GACA 405 Barista Training 2 2 0 3 5
10. GACA 407 Wine Science 3 0 0 3 5
11. GACA 402 Food and Mythology 3 0 0 3 5
12. GACA 404 Menu Planning and Service Techniques 3 0 0 3 5

GACA 101 Basic Principles of Gastronomy (3-0) 3

Learning the definition and differences of catering systems and food production systems. Personal and kitchen hygiene, use and organization of kitchen equipment. Introducing knife use and cutting techniques. Basic kitchen techniques, use of equipment, cutting techniques and theoretical lessons and supplementary laboratory applications. Know the systems of food production and catering system recognizes and differences.

Reference Books:

  1. Cracknell H.L and Kaufmann R.J. 1999. Practical Professional Cookery.  3rd ed. Cengage Learning.                                                    
  2. Gisslen, W. 2007. The Professional Chef. 8th ed. John Wiley and Sons,USA.
  3. Ozilgen, S. 2014. Cooking as a Chemical Reaction. CRC Press, USA.

GACA 103 Nutrition Principles (3-0)3

 The aim of this course is to teach the use of macro nutrients and food groups, the use of macro nutrients in the body and its relationship with health, the characteristics of food groups and consumption recommendations. Sufficient and balanced starting from the importance of nutrition, learning the nutrients and food groups, preparing menus that can provide nourishment during periods and special occasions are other topics within the scope of this course.

Reference Books:

  1. Essentials of Human Nutrition, Jim Mann, Stewart Truswell, Oxford University Press, USA; 3 edition (June 14, 2007)
  2. Williams’ Essentials of Nutrition and Diet Therapy, Eleanor Schlenker , Sara Long Roth , Mosby; 10 edition (November 17, 2010)
  3. Understanding the Basics of Nutrition, Elizabeth Carpenter, BookSurge Publishing (August 4, 2008) 

GACA 105 Food Science (3-0)3

The aim of the course is to learn the basic components, physical, chemical and biochemical properties of the foods that students will use while preparing food and beverage, to evaluate the importance of these factors in terms of human health, and to have sufficient knowledge about the quality criteria of foods. Course content; It covers food ingredients, its definition, general characteristics, importance of food ingredients in terms of nutrition and innovations in the food sector.

Reference Books:

  1. Introduction to Functional Food Science, Danik M Martirosyan PhD, Independently published (April 11, 2020)
  2. Essentials of Food Science, Vickie A. Vaclavik, Elizabeth W. Christian, Springer; 4th ed. 2014 edition (December 6, 2013)
  3. Introducing Food Science, Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke, CRC Press; 2nd edition (September 14, 2015)

GACA 107 Food Hygiene and Sanitation (3-0)3

Hygienic production, cleaning and sanitation practices in food businesses and the importance of public health. The definition and importance of hygiene, sanitation, air hygiene, water hygiene, personnel hygiene in food enterprises, tool and equipment hygiene, cleaning and disinfection, hygiene in vegetable food production and hygiene in animal food production, food poisoning will be covered in this course.

Reference Books:

  1. Principles of Food Sanitation, Norman G. Marriott, M. Wes Schilling, Robert B. Gravani, Springer; 6th ed. 2018 edition (April 17, 2018)
  2. The Essentials of Food Safety and Sanitation, David R. McSwane, Nancy R. Rue, Richard Linton, Anna Graf Willliams, David McSwane, Nancy Rue, Prentice Hall; 3rd edition (February 1, 2002)
  3. Retail Best Practices and Quick Reference to Food Safety and Sanitation, Nancy Rue PhD, Anna Graf Willliams, Fmi Supersafemark, Prentice Hall; 1st edition (February 1, 2004)

GACA109 Introduction to Business (3-0)3

The aim of lesson; This course, which is an introduction to business management, will focus on the basic activities of general management, human resources management, marketing and finance. The goal is to make sense of what businesses do, how they do it, and why they do it. For this purpose, the basic functions of the enterprise will be examined and the contributions of these functions to the whole enterprise will be emphasized. In addition to the academic knowledge acquired in the course, examples from the real business world will be discussed in order to understand the activities of businesses in the business world more comprehensively.

Course Content; covers management functions, management and organization, human resources management, marketing management, accounting, finance, production management, ethics and social responsibility.

Reference Books:

  1. Management Fundamentals: Concepts, Applications, and Skill Development, Robert N. Lussier, SAGE Publications, Inc; 9th edition (January 14, 2020)
  2. Management: A Practical Introduction, Angelo Kinicki, Brian Williams, McGraw-Hill Education; 9th edition (March 29, 2019)
  3. An Introduction to Management Science: Quantitative Approach, David R. Anderson, Dennis J. Sweeney,  Cengage Learning; 15th edition (January 1, 2018)

SOFL 101 Academic English I (3-0) 3

Students who regularly attend this course will have the opportunity to practice a variety of study skills, including but not limited to setting goals, organizing, using time, concentrating, and taking notes. Students will be given important articles written in modern-day English and students will learn to discuss and write responses at an academic level. At the end of the lessons, each student will be able to derive the meaning of unknown words in a reading text, write paragraphs and articles, summarize, discuss and write reply letters.

Reference Books:

  1. The Compass, Nüans Kitabevi, Ankara, 2015.
  2. IELTS Foundation: Students’ Book, Andrew Preshous, Rachael Roberts, Joanne Gakonga ve Joanna Preshous, MacMillan Education, Oxford, 2012.

GACA 102 Food and Beverage Services (3-0)3

The aim of lesson; The students learn the basic concepts of the organizational structure and management of food and beverage services. Throughout the course, students also learn about service techniques used in food and beverage services, cost control, and banquet organization. Course content; It covers the Classification, Management, Organization, Cost Control and Human Resources Management of Food and Beverage Businesses.

Reference Books:

  1. Management of Food and Beverage Operations, Jack D. Ninemeier, Educational Institute of the American Hotel Motel Assoc; Sixth edition (June 1, 2015)
  2. Service Management Principles for Hospitality and Tourism, Jay Kandampully, David Solnet, Kendall Hunt Publishing; 3rd edition (August 31, 2018)
  3. Foodservice Organizations: A Managerial and Systems Approach, Mary Gregoire, Pearson; 9th edition (February 29, 2016) 

GACA 104 Introduction to Culinary Arts (3-0)3

The aim of lesson; Making the definitions of gastronomy from the scientific and artistic aspects, the historical process of people’s food and beverage activities, the development of important cuisines, primarily French Cuisine, the factors affecting this development and the effects of these processes on Ottoman and Turkish cuisine. In addition, the student gets information about new trends in Gastronomy within the scope of the course.

Course Content; It includes definitions and concepts related to gastronomy, eating habits and food culture of people in historical ages, Renaissance and Italian Cuisine, the rise of French Cuisine, Ottoman Cuisine and Turkish Culinary Culture, and new trends in Gastronomy.

Reference Books:

  1. Introduction to Culinary Arts (Myculinarylab), Jerry Gleason, Pearson; 2nd edition (January 21, 2014)
  2. Welcome to Culinary School: A Culinary Student Survival Guide, Daniel Traster, Pearson; 2nd edition (January 7, 2016)
  3. On Food and Cooking: The Science and Lore of the Kitchen, Harold McGee, Scribner; Revised and Updated ed. edition (November 23, 2004)

 GACA 106 Food Sociology and Anthropology (3-0)3

It is aimed that students will have the ability to examine the development of food history starting from prehistoric times and to interpret its reflections on contemporary cuisine. Many countries of the world will be studied in different time periods, and students will learn about fascinating food science and culture. In the content of this course; the concept of culture, the cultural importance of food and food Anatolian dishes-Hittites, the oldest dishes of Anatolia, Phrygians, Ancient Greece, Ancient Egypt, Ancient Rome, Aztec and Incas, Latin America and Mexico, Arab, Central Asia, Crete, Hebrew (Jewish ) food cultures, Slow-Food trends will be covered.

Reference Books:

  1. Eating Culture: An Anthropological Guide to Food, Gillian Crowther, University of Toronto Press, Higher Education Division; Illustrated edition (May 15, 2018)
  2. Food and Culture, Penny Van Esterik, Alice Julier, Carole Counihan, Routledge; 4th edition (November 27, 2018)
  3. Nutritional Anthropology: Biocultural Perspectives on Food and Nutrition, Darna L. Dufour, Alan H. Goodman, Gretel H. Pelto, Oxford University Press; 2nd edition (June 13, 2012)

GACA 108 Food Microbiology (3-0)3

The aim of lesson; To give students basic information about food-related bacteria, yeast, mold, protozoa and viruses. The course covers the basic concepts of microorganisms in foods, sources of microbial contamination, factors affecting the growth of microorganisms in foods, food spoilage, and foodborne diseases.

Course content; It covers food safety, foodborne diseases, food poisoning / microorganism relationship, important microorganisms causing food poisoning.

Reference Books:

  1. Modern Food Microbiology, James M. Jay, Martin J. Loessner, David A. Golden, Springer; 7th edition (February 10, 2005)
  2. Food Microbiology: An Introduction, Karl R. Matthews, Kalmia E. Kniel, Thomas J. Montville, ASM Press; 4th edition (March 21, 2017)
  3. Food Microbiology: Fundamentals and Frontiers, Michael P. Doyle, Francisco Diez-Gonzalez, Colin Hill, ASM Press; Fifth edition (June 18, 2019)

GACA 110 Kitchen Management and Design (3-0)3

The aim of lesson; definition, types and development of collective nutrition systems, principles of kitchen management and understanding of factors to be considered in kitchen management and planning.

Course content; It covers Kitchen Planning and Its Importance, Kitchen Management and Organization, Kitchen Workflow and Equipment Layout Types, Menu Planning, Purchasing, Storage, Preparation, Production and Service in Catering Businesses.

Reference Books:

  1. Activity Guide for Foundations of Restaurat Management and Culinary Arts Level I, National Restaurant Association, Pearson; 1st edition (August 26, 2010)
  2. Activity Guide for Foundations of Restaurat Management and Culinary Arts Level II, National Restaurant Association, Pearson; 1st edition (August 26, 2010)
  3. Foodservice Management- by Design, Legvold (Author), Salisbury, Association of Nutrition & Foodservice Professionals; 2nd edition (January 1, 2018) 

SOFL 102 Academic English II (3-0) 3

It is a continuation of the Academic English I course. Students who regularly attend this course will have the opportunity to practice many study skills, including but not limited to setting goals, organizing, using time, concentrating, and taking notes. Students will be given important essays written in contemporary English, and students will learn to discuss and write responses at an academic level. At the end of the lessons, each student will be able to understand the meaning of unknown words in a reading passage and write paragraphs and articles.

Reference Books:

  1. The Compass, Nüans Kitabevi, Ankara, 2015.
  2. IELTS Foundation: Students’ Book, Andrew Preshous, Rachael Roberts, Joanne Gakonga ve Joanna Preshous, MacMillan Education, Oxford, 2012.

GACA 211 Basic Art and Design Education (2-4)4

Basic art education aims to understand and experience plastic values ​​on the basis of application. The curriculum, which includes theory and technical information about the use of colors and materials, educates the student about the field experience before entering the creative production phase. The student learns by applying all basic art concepts while pursuing aesthetics with textures, structures and masses.

Reference Books:

  1. Ways of Seeing, John Berger, Penguin Classics; 01 edition, 2008.
  2. Visual Methodologies: An Introduction to the Interpretation of Visual Materials, Gillian Rose, Sage Publications Ltd; 2nd edition, 2006.
  3. Painting as an Art, Richard Wollheim, Princeton University Press, 1990.

 GACA 221 Culinay Practices I (2-2)3

To inform the students about the functioning and order of the kitchen; To gain knowledge and skills about basic food preparation and presentation.

Course Content Basic kitchen education, kitchen organization, kitchen equipment and safe use; purchase and retention; pre-treatment before cooking; use of knives; cutting and chopping techniques; General cooking techniques (boiling, boiling, frying in oil, grilling, roasting, baking, sauté, steaming, smoking, etc.), basic service and presentation technique, plate preparation, decoration and decoration will be covered.

Reference Books:

  1. How to Cook Everything The Basics: All You Need to Make Great Food, Mark Bittman, Houghton Mifflin Harcourt; 1st edition (February 24, 2012)
  2. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, Samin Nosrat  (Author), Wendy MacNaughton, Simon and Schuster; 4th edition (April 25, 2017)
  3. The Professional Chef, The Culinary Institute of America, Wiley; 9th edition (September 13, 2011)

GACA 231 Bartending and Mixology (2-2)3

To inform students about bar management in this course; will gain knowledge and skills about the preparation and presentation of cold and hot, alcoholic and non-alcoholic beverages.

Content of the Course Definition of bartender and barmaid, types of bar, bar organization, bar equipment and usage; cups, decorations and garnishes for the bar; drinking groups, types of alcoholic beverages, beverage presentation and service techniques; alcoholic and non-alcoholic cocktail preparation techniques; various cocktail recipes cover bar hygiene topics.

Reference Books:

  1. The Bar Recipes Book: The secret art of Cocktails and Bartending Mixology Technique, Milano F, Independently published (June 22, 2019)
  2. The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails (Cocktail Book, Bartender Book, Mixology Book, Mixed Drinks Recipe Book), Mittie Hellmich, Chronicle Books; 1st Edition (June 23, 2006)
  3. The Art of Mixology: Classic Cocktails and Curious Concoctions, Parragon Books, Parragon Books (September 18, 2018)

GACA 205 Food Technologhy I (3-0)3

The aim of lesson; To give students information about the basic composition of foods and applications of food technology, and also to enlighten students on how to preserve food safely and for a longer time using methods of processing and evaluating agricultural products. Course content; It covers the basic composition of foods and food technology applications.

Reference Books:

  1. Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science, Technology and Nutrition), P J Fellows, Woodhead Publishing; 3rd edition (July 6, 2009)
  2. Food Processing: Principles and Applications, Stephanie Clark (Editor), Stephanie Jung (Editor), Buddhi Lamsal, Wiley; 2nd edition (June 3, 2014)
  3. Food Science: Fifth Edition, Norman N. Potter, Joseph H. Hotchkiss, Springer; 5th edition (July 31, 1999)

AITT/ HIST 201 Ataturk’s Principles and History of Turkish Revolution I (2-0)2
Atatürk’s Principles and History of Turkish Revolution course; telling students how to establish the circumstances under which the Republic of Turkey, forming the government intends to adopt the basic principles of Ataturk. The reason why his principles were transferred to the field of application is explained with case studies that not only the Turkish Nation but also the whole humanity needs more than ever.

Reference Books:

  1. Atatürk ve Türk İnkılap Tarihi, Fatma Acun, Siyasal Kitabevi, Ankara, 2016.

TUDI/TURK 201 Turkish Language I (2-0)2

The aim of the course is to comprehend the structure and functioning characteristics of the mother tongue to every young person studying in higher education, and to gain the ability to use Turkish correctly and beautifully as a means of written and oral expression in terms of language-thought connection. Another goal is to make a unifying and integrative language prevailing in teaching and to raise young people who have native language awareness.

Reference Books:

  1. Türk Dili, Hasan Kolcu, Umuttepe Yayınları, Kocaeli, 2013.

GACA 212 Color and Design in Gastronomy (2-2)3

This course generally aims at the student to solve the link between culinary art and art and design, and foresees the use of creativity in the kitchen to design food. In this course, plate presentation techniques used in professional kitchens, sauce drawing methods, rules and subtleties of making foods visually attractive will be shown. Presentation models and shapes of products based on different cooking techniques will be discussed. The effects of the techniques applied within the scope of molecular gastronomy on the presentation and tanning of the products will be studied.

Reference Books:

  1. Working the Plate: The Art of Food Presentation, Christopher Styler, Houghton Mifflin Harcourt (September 8, 2006)
  2. 1,000 Food Art and Styling Ideas: Mouthwatering Food Presentations from Chefs, Photographers, and Bloggers from Around the Globe, Ari Bendersky, Rockport Publishers (December 1, 2013)
  3. Culinary Artistry, Andrew Dornenburg  (Author), Karen Page, Wiley; 1st edition (November 4, 1996)

GACA 222 Culinary Practices II (2-2)3

To provide students with knowledge and skills about the preparation and presentation of breakfast, drinks, sauces, salads, soups, hot starters and olive oil dishes.

The content of the course includes the preparation and serving of cold buffet products, salads, olive oil dishes, side dishes, sauces, appetizers, canapes, cold starters, soups, warm starters.

Reference Books:

  1. Individual Cold Dishes, Ptes – Terrines, Galantines and Ballotines, Aspics, Pizzas and Quiches (The Professional Caterer Series), Denis Ruffel, Wiley; 1st edition (January 1, 1998)
  2. Soups Starters & Salads : Create the Perfect Start to a Meal with Over 400 Recipes for Fabulous First Courses, Felicity (editor) Forster, Hermes House (January 1, 2002)
  3. 250+ Insanely Delicious Side Dishes: Starters, Salads, & Soups (Cooking 101 Book 1), Anna Morgan, Kindle Edition.

 GACA 204 Marketing Principles in Food and Beverage Business (3-0)3
In this course, students comprehend the basic principles of marketing and sales, master the marketing and sales studies in food and beverage businesses, and prepare a marketing plan for a food and beverage business.

Reference Books:

  1. Marketing in Food, Hospitality, Tourism and Events, Richard Tresidder  (Author), Craig Hirst, Goodfellow Publishers (May 31, 2012)
  2. Say What, Chef?: A Digital Content Strategy Guide to Build Your Culinary Business, Vickie Flaugher, kindle edition.
  3. Marketing Essentials in Hospitality and Tourism: Foundations and Practices, Stowe Shoemaker and Margaret Shaw, Pearson (August 6, 2007)

GACA 206 Food Technology II (3-0)3

The aim of lesson; The aim of this course is to provide students with the necessary knowledge about the production methods of animal and plant-derived products and the types of these products and to teach food processing technologies. Course content; It covers food processing technologies, production methods of animal and plant-derived products and types of these products.

Reference Books:

  1. Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science, Technology and Nutrition), P J Fellows, Woodhead Publishing; 3rd edition (July 6, 2009)
  2. Food Processing: Principles and Applications, Stephanie Clark (Editor), Stephanie Jung (Editor), Buddhi Lamsal, Wiley; 2nd edition (June 3, 2014)
  3. Food Science: Fifth Edition, Norman N. Potter, Joseph H. Hotchkiss, Springer; 5th edition (July 31, 1999)

 AITT/ HIST 202 Ataturk’s Principles and History of Turkish Revolution II (2-0)2
Atatürk’s Principles and History of Turkish Revolution course; telling students how to establish the circumstances under which the Republic of Turkey, forming the government intends to adopt the basic principles of Ataturk. The reason why his principles were transferred to the field of application is explained with case studies that not only the Turkish Nation but also the whole humanity needs more than ever.

Reference Books:

  1. Atatürk ve Türk İnkılap Tarihi, Fatma Acun, Siyasal Kitabevi, Ankara, 2016.

TUDI/ TURK 202 Turkish Language I (2-0)2

The aim of the course is to comprehend the structure and functioning characteristics of the mother tongue to every young person studying in higher education, and to gain the ability to use Turkish correctly and beautifully as a means of written and oral expression in terms of language-thought connection. Another goal is to make a unifying and integrative language prevailing in teaching and to raise young people who have native language awareness.

Reference Books:

  1. Türk Dili, Hasan Kolcu, Umuttepe Yayınları, Kocaeli, 2013.

GACA 321 Turkish Culinary Culture and Practices I (2-4)4

The aim of lesson; Based on Turkish nutrition culture, to explain the cuisine and its importance in Turkish culture, to teach the materials and dishes used in Turkish cuisine and to provide the students to practice

Course content; It covers Turkish kitchen equipment, tools and equipment used in Turkish cuisine culture, vegetables, meat, chicken, fish dishes in Turkish cuisine culture, modern Turkish cuisine. 

Reference Books:

  1. The Turkish Cookbook, Musa Dağdeviren, Phaidon Press; Illustrated edition (April 1, 2019)
  2. The Complete Book of Turkish Cooking: All the Ingredients, Techniques and Traditions of an Ancient Cuisine, Ghillie Basan, Southwater; Reprint edition (July 7, 2014)
  3. Classic Turkish Cooking, Ghillie Basan, St. Martin’s Press (April 15, 1997)

GACA 341 Basic Pastry (2-4)4

The aim of the course is to explain desserts and production techniques and to apply them by providing practical knowledge on the production of desserts.

Course content; It covers the history of pastry, sugar and flour types used in cake and dessert production, introduction of the pastry department in general, basic cake making, cake filling and coating materials.

Reference Books:

  1. Le Cordon Bleu Pastry School: 101 Step-by-Step Recipes, Le Cordon Bleu, Grub Street Cookery; Illustrated edition (October 25, 2018)
  2. Le Cordon Bleu Chocolate Bible: 180 Recipes from the Famous French Culinary School, Le Cordon Bleu, Grub Street Cookery; Illustrated edition (October 25, 2018)
  3. Modern French Pastry: Innovative Techniques, Tools and Design, Cheryl Wakerhauser, Page Street Publishing (October 24, 2017)

GACA 301 Management Systems and Standards in Gastronomy (3-0)3

The aim of lesson; To have knowledge about the history and current situation of quality management systems. Recognize the concepts of standardization and certification and related institutions. To learn quality management techniques.

Course content; It covers the purpose, stages, guiding names, quality control, quality assurance, quality improvement, quality management techniques, process management system, standardization, certification, quality awards, strategy quality relationship, quality issues in the service sector.

Reference Books:

  1. Building Quality Management Systems, Luis Rocha-Lona, Routledge; 1st edition (July 31, 2013)
  2. QUALITY MANAGEMENT: Journal … Notes, Ideas, Actions , Checklists, Log, Just Visualize It, Independently published (October 1, 2018)
  3. Quality Management Demystified, Sid Kemp, McGraw-Hill Education; 1st edition (January 2, 2006)

GACA 343 Bakery Production (1-4)3

The aim of lesson; To enable students to make products such as bread, cookies, bulk dough, tarts, quiche, yeast pastries by providing them to recognize and apply bakery product techniques.

Course content; History of bread, bread production technology, yeast types, production techniques of yeast dough, dough prepared by mincing, mashing, cookie dough, etc. It covers topics.

Reference Books:

  1. The Baking Bible, Rose Levy Beranbaum, Houghton Mifflin Harcourt; 1st edition (October 28, 2014)
  2. Baking and Pastry: Mastering the Art and Craft, The Culinary Institute of America (CIA), Wiley; 3rd edition (February 25, 2015)
  3. Advanced Bread and Pastry, Michel Suas, Cengage Learning; 1st edition (April 4, 2008)

GACA 322 Turkish Culinary Culture and Practices II (2-4)4

The aim of lesson; Introduction of Anatolian and local cuisines and gaining application competence.

Course content; Classical Ottoman Palace cuisine, the physical structure of the kitchen, the tools used, the cooking methods unique to this cuisine, the making of soups, kebabs, rice and desserts. It includes topics of local cuisine culture and practices.

Reference Books:

  1. The Turkish Cookbook, Musa Dağdeviren, Phaidon Press; Illustrated edition (April 1, 2019)
  2. The Complete Book of Turkish Cooking: All the Ingredients, Techniques and Traditions of an Ancient Cuisine, Ghillie Basan, Southwater; Reprint edition (July 7, 2014)
  3. Classic Turkish Cooking, Ghillie Basan, St. Martin’s Press (April 15, 1997)

GACA 342 Advanced Pastry (2-4)4

In the Advanced Pastry course; It covers the recognition of advanced pastry products and their areas of use, the development of learned basic pastry techniques, the learning and application of cake decorating art such as cake plastering and shaping. The student who takes the course can make visual studies for the cake itself and the plate to be presented, and create a recipe and formulation. Learns classic French pastry products such as Opera Cake, as well as modern pastry products such as Naked Cake and Entreme. The courses are applied in a total of 14 weeks.

Reference Books:

  1. Patisserie: A Masterclass in Classic and Contemporary Patisserie, William Curley, Jacqui Small (May 22, 2014)
  2. The Advanced Art of Baking and Pastry, R. Andrew Chlebana, Wiley; 1st edition (October 16, 2017)
  3. The Fundamental Techniques of Classic Pastry Arts, French Culinary Institute (Author), Judith Choate  (Author), Harry N. Abrams; Illustrated edition (November 1, 2009)

GACA 352 World Cuisine I (2-4)4

World Kitchen on the course; Similar and different aspects of Scandinavian countries, South America, Spain, Portugal, North Africa, India, Thailand, Vietnam, Russia, USA, Georgia, and other world cuisines are examined, the evolution of their cuisines is examined and cooking techniques are taught by considering their historical and cultural backgrounds. to specific recipes understanding the different international cuisine, that will help you design menus in the program of information and recipes, the course period end reflections kitchens of world trends, it is referred to issues such as Turkish cuisine and adaptation to the gastronomy sector in Turkey.

Reference Books:

  1. Food Lover’s Guide to the World: Experience the Great Global Cuisines, Mark Bittman, James Oseland, Lonely Planet, Lonely Planet; 1st edition (October 1, 2012)
  2. Around the World in 450 Recipes, Sarah Ainley, Southwater; First Thus edition (April 7, 2014)
  3. The Complete Book Of National Dishes: Over 200 Delicious Recipes and their Origins from around the World, Henderson Daniel, Kristy Khemraj,  HDTEN Media Group (August 12, 2019)

GACA 360 Recipe Development and Presentation Techniques (1-4)3

The aim of lesson; This course is based on creativity and analytical thinking. The aim of the course is to provide students with professional skills and creativity by using the recipes in the literature and prioritizing creativity, developing new products and recipes, and creating presentations for original tastes. It is also aimed to improve students’ presentation skills.

Course content; Transferring knowledge on the way to become an individual food stylist by developing recipe development and presentation techniques using different ingredients from soups to main dishes and desserts

Reference Books:

  1. The Recipe Writer’s Handbook, Revised and Updated, Barbara Gibbs Ostmann, Jane L. Baker, Houghton Mifflin Harcourt; 1st edition (March 30, 2001)
  2. Recipes into type: A handbook for cookbook writers and editors, Joan Whitman, Biscuit Books; 1st Biscuit Books ed edition (January 1, 2000)
  3. Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Memoir, Recipes, and More, Dianne Jacob, Da Capo Lifelong Books; 3rd edition (July 14, 2015)

GACA 451 World Cuisine II (2-4)4
To learn the role of cultural systems in the formation of geography, history, European, African, Asian and American culinary cultures; To know the special kitchen techniques and components of these kitchens. The content of the course is examined with a focus on the geographical, climatic and historical influences that have shaped their cuisine in Europe, Africa, Asia and America; It covers the preparation, tasting and evaluation of European, African, Asian and American cuisines.

Reference  Reference Books:

  1. Food Lover’s Guide to the World: Experience the Great Global Cuisines, Mark Bittman, James Oseland, Lonely Planet, Lonely Planet; 1st edition (October 1, 2012)
  2. Around the World in 450 Recipes, Sarah Ainley, Southwater; First Thus edition (April 7, 2014)
  3. The Complete Book Of National Dishes: Over 200 Delicious Recipes and their Origins from around the World, Henderson Daniel, Kristy Khemraj,  HDTEN Media Group (August 12, 2019)

GACA 401 Food and Gastronomy Culture (3-0)3

To learn the continuity of the history of food and gastronomy from the Middle Ages to the present, with the changes in global and local contexts.

The content of the course is the development of world and Turkish culinary cultures from the Middle Ages to the present; The events and facts that have influenced the change of food production and consumption habits globally.

Reference Books:

  1. Food and Culture: A Reader 3rd Edition by Carole Counihan  (Editor),‎ Penny Van Esterik (Editor)
  2. Remembrance of Repasts: An Anthropology of Food and Memory (Materializing Culture) 2001 by David E. Sutton
  3. Cuisine and Culture: A History of Food and People 3rd Edition by Linda Civitello

GACA 480 Internship (0-0)0

The aim of lesson; to enable students to experience and consolidate what they learned in the Gastronomy and Culinary Arts education they received theoretically and practically in the real kitchen. Students get to know the sector closely and learn the management and application processes that should be in the kitchen.

Course content; Management Internship, Application Internship

GACA 492 Graduation Project (2-8)6

The aim of lesson; To contribute to the intellectual knowledge of students before business life and to consolidate the theoretical-practical knowledge obtained in the field of Gastronomy and Culinary Arts by combining academic work ethics with scientific methods by making an original study (report, project, etc.) presentation.

Course content; A literature review is made on a topic accepted by the department chair and a study is prepared at the end of the semester.

Reference Books:

  1. Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence, Institut Paul Bocuse, Hamlyn; Illustrated edition (November 1, 2016)
  2. Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, Maxime Bilet, The Cooking Lab; Spi Har/Pa edition (March 14, 2011)
  3. On Food and Cooking: The Science and Lore of the Kitchen, Harold McGee, Scribner; Revised and Updated ed. edition (November 23, 2004)

GACA 203 Beverage Culture (3-0)3

The aim of lesson; To explain to students the culture and history of beverages as well as the production, storage, presentation, food and beverage compliance and beverage management issues.

Course content; Beverage technology and properties, beverage types, hot and cold soft drinks, alcoholic beverage production, alcoholic beverages produced by fermentation, alcoholic beverages produced by distillation and wine production.

Reference Books:

  1. Drinking Occasions: Comparative Perspectives on Alcohol and Culture, Dwight B. Heath, Routledge; 1st edition (April 7, 2000)
  2. How’s Your Drink?: Cocktails, Culture, and the Art of Drinking Well, Eric Felten, Agate Surrey; 1st edition (November 28, 2007)
  3. The Taste Culture Reader: Experiencing Food and Drink, Carolyn Korsmeyer, Bloomsbury Academic; 2nd edition (December 29, 2016)

GACA 207 Modernity and Consumption Society (3-0)3

The aim of lesson; It aims to introduce the concepts of modernity and post-modernity, the change of production methods and how this change affects consumption habits.

Course content; It covers the definition of modernity and post-modernity, basic theoretical approaches to modernity, industrial revolution and its consequences, Fordism and Taylorism, the concept of dominant consumer, consumption culture and globalization, environmental effects of excessive consumption.

Reference Books:

  1. Suitably Modern: Making Middle-Class Culture in a New Consumer Society, Mark Liechty, Princeton University Press (December 1, 2002)
  2. Consumer Culture and Postmodernism (Published in association with Theory, Culture & Society), Mike Featherstone, SAGE Publications Ltd; 2nd edition (August 10, 2007)
  3. The Future of Capitalism: Facing the New Anxieties, Paul Collier, Harper; 1st Edition (December 4, 2018)

GACA 208 New Trends in Gastronomy (3-0)3

There are constantly new developments in gastronomy in our country and in the world. In this context many new trends such as slow food will be covered in the course. In addition, the tools that emerged with these trends and their use will be explained in the course.

The content of the course includes understanding the reasons for the emergence of gastronomy trends and discussing their sustainability and determining the needs that are likely to be experienced in the future.

Reference Books:

  1. Food globalisation, New Global Cuisine and the quest for a definition, Scarpato, R. (1999)
  2. The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir, Pascal Baudar, Chelsea Green Publishing (March 24, 2016)
  3. Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation, Jeremy Umansky, Chelsea Green Publishing; Illustrated edition (May 6, 2020)

GACA 210 Gastronomy and Food History (3-0)3

Gastronomy and Food History is a comprehensive course that aims to comparatively examine food production and consumption from prehistoric times to the present from economic, social, cultural and political perspectives. The process of finding and producing food by human beings is covered with the main topics of Mesopotamia, Egypt, Ancient Greece, Roman Empire, Islamic civilization in the Middle Ages and the historical development of European cuisine, starting from the Neolithic Age. European cuisine; Starting from the Middle Ages, Renaissance innovations and Italian cuisine, the food exchange that took place with the discovery of the American continent, the French Cuisine, the industrial revolution and the changes that took place afterwards are discussed.

Reference Books:

  1. Cuisine and Culture: A History of Food and People, Linda Civitello, Wiley; 3rd edition (March 29, 2011)
  2. A History of Food, Maguelonne Toussaint-Samat, Wiley-Blackwell; 2nd edition (November 3, 2008)
  3. Food in History, Reay Tannahill, Crown; Illustrated edition (May 10, 1995)

 

GACA 307 Food Design and  Food Photography (2-2)3

The aim of the course is to design, prepare, produce (production) food and beverage visuals used in the sector and to examine them in the aesthetic values ​​of the day on the basis of color, form, texture, movement and balance. It includes the presentations of food and beverages, their visual effects, accessories, plates, compositions on the table and their editing according to the required medium. The course covers the function of the food stylist, working areas, features, photography techniques, composition and the expectations of the publicity sector in theory and practice.

Reference Books:

  1. The Photography of Modernist Cuisine, Nathan Myhrvold, The Cooking Lab; 10/22/13 edition (October 22, 2013)
  2. How to Photograph Food: Compose, Shoot, and Edit Appetizing Images, Beata Lubas, Running Press Adult (September 29, 2020)
  3. Food Photography: From Snapshots to Great Shots, Nicole Young, Peachpit Press; 2nd edition (July 29, 2015)

GACA 309 Cost Management in Food and Beverage Business (3-0)3

Cost Management course in Food and Beverage Business; It is a course that starts with the concept of income management and covers the processes of turning the food produced in the kitchen into a product in terms of marketing. It approaches concepts such as production, storage and marketing from the perspective of restaurant business. While providing students with the ability to evaluate products financially, it is aimed to teach the basic principles that will enable them to deliver the right product to the right consumer at the right time. The course is held for 14 weeks and theoretically.

Reference Books:

  1. Food and Beverage Cost Control, Lea R. Dopson (Author), David K. Hayes (Author), Wiley; 7th edition (September 4, 2019)
  2. Controlling Foodservice Costs with Answer Sheet, ManageFirst Program, National Restaurant Association, Pearson; 2nd edition (August 6, 2012)
  3. The Book of Yields: Accuracy in Food Costing and Purchasing, Francis T. Lynch, Wiley; 8th edition (December 20, 2010)

GACA 308 Ottoman Cuisine (2-2)3

Ottoman period food culture is comparatively studied in the social, economic, political and cultural context of the period. The course, which is reinforced with documentaries and videos, is supported by the research assignments given to the students. Turkish cuisine culture course is conducted as a theoretical course in a period of 14 weeks. The three ancient capitals of the Ottoman Empire are located within the borders of the region and associate the region with the Ottoman palace cuisine. In the course, the recipes of Istanbul and Ottoman palace cuisine, the recipes of the dishes belonging to the region, the applications of the Ottoman culinary culture in the local cuisine and the classical recipes are studied practically.

Reference Books:

  1. 500 Years of Ottoman Cuisine, Marianna Yerasimos,  Boyut Yayin Grubu (January 1, 2005)
  2. Ottoman Cuisine: A Rich Culinary Tradition, Omur Akkor, Blue Dome Press (September 16, 2014)
  3. Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and Beyond, Sarah Woodward  (Author), Surah Woodward (Author), David Spillman, Interlink Publishing Group; Illustrated edition (October 1, 2002)

GACA 310 Vegetarian and Diet Kitchen (2-2)3

 The aim of this course is to teach students vegetarian and dietary food and beverage preparation techniques and gain their skills.

Course Content Vegetarian-style nutrition, reasons for preference, cultural and global trends; general structure of vegetarian cuisine; ingredients used in vegetarian kitchens; preparation and presentation of vegetarian meals, preparation and presentation of food for special nutritional purposes

Reference Books:

  1. Vegetarian Cookbook for Beginners: The Essential Vegetarian Cookbook to Get Started, Rockridge Press, Rockridge Press (October 25, 2013)
  2. The Plant Based Diet for Beginners: 75 Delicious, Healthy Whole Food Recipes, Gabriel Miller, Rockridge Press (December 10, 2019)
  3. The Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love, Susan Pridmore, Rockridge Press (July 31, 2018)

GACA 405 Barista Training (2-2)3

In this course, which will focus on coffee culture, preparation and presentation, students will learn the characteristics of the presentation techniques under different names, starting from the coffee bean, processing and roasting the coffee. During the course, information will be shared especially on expresso-based drinks.

Reference Books:

  1. The Curious Barista’s Guide to Coffee, Tristan Stephenson, Ryland Peters & Small; Illustrated edition (March 12, 2015)
  2. The Barista Book: A Coffee Lover’s Companion with Brewing Tips and Over 50 Recipes, Hiroshi Sawada, Skyhorse (March 20, 2018)
  3. The Coffee Roaster’s Handbook: A How-To Guide for Home and Professional Roasters, Len Brault, Rockridge Press (August 25, 2020)

 GACA 407 Wine Science (3-0)3
To teach students what to know about wine culture; To gain knowledge and skills about the presentation of wine

Course Content Basic information about grape, viticulture and wine production; wine culture from past to present, introduction of different wine types; Turkish and world wines; food and wine pairing; storage and presentation of wines; Information will be given on issues such as changes.

Reference Books:

  1. Vines and Vine Culture, Archibald F. (Archibald Farquhar Barron, HardPress Publishing (January 10, 2012)
  2. Vine Culture Under Glass, John Royston Pearson (Author), Joseph Bregion (Author), Anne Miller (Author), Palala Press (May 24, 2016)
  3. A Practical Treatise on the Culture of the Vine: As Well Under Glass as in the Open Air, John Sanders, HardPress Publishing (January 10, 2012)

 

GACA 402 Food and Mythology (3-0)3

The aim of the Food and Mythology course; It is the discussion of the legends and beliefs about food and drink in the mythologies of Sumerian, Babylon, Egypt, Near East, Greek, Roman, Viking, Indian, Chinese and other geographies. The first emergence stories of today’s food and food products that have disappeared over time are told. The myths of food and beverage items such as bread, wine, beer, blood, olive, pomegranate, honey, nectar, apple, milk, mulberry, mushroom, pig, sacrifice, rice are processed through their descriptions in oral and written literature and arts.

Reference Books:

  1. Nectar and Ambrosia: An Encyclopedia of Food in World Mythology, Tamra Andrews, ABC-CLIO; Illustrated edition (October 26, 2000)
  2. Dictionary of Nature Myths: Legends of the Earth, Sea, and Sky, Tamra Andrews, Oxford University Press; 1st edition (May 18, 2000)
  3. The Social Archaeology of Food: Thinking about Eating from Prehistory to the Present, Christine A Hastorf, Cambridge University Press; Reprint edition (February 8, 2018)

GACA 404 Menu Planning and Service Techniques (3-0)3
The aim of the Menu Planning course is to provide important resources such as material knowledge, concept development, design mechanics, menu pricing, cost calculations, market trends, profitability strategies and research to prepare an effective and successful menu. This course also aims to explore the principles of cost control and their applications in catering businesses.

Reference Books:

  1. Foundations of Menu Planning (What’s New in Culinary & Hospitality), Daniel Traster, Pearson; 2nd edition (January 4, 2017)
  2. Fundamentals of Menu Planning, Paul J. McVety  (Author), Bradley J. Ware (Author), Claudette Lévesque Ware,  Wiley; 3rd edition (March 3, 2008)
  3. Profitable Menu Planning, John Drysdale (Author), Jennifer Galipeau, Pearson; 4th edition (December 29, 2007)