Course Contents
1st Semester
Turkish Language
To impart the features of the Turkish language, its rules of operation, to show it with examples; develop students' vocabulary through written and oral texts; to give students the habit of obeying spelling rules and using punctuation marks appropriately; to give students the habit of reading books, to give students the habit of scientific, critical, questioning, interpretive, creative and constructive thinking.
Atatürk's Principles And History of Revolution-I
By examining Atatürk's works, the basic characteristics of the republic and the achievements are explained and the value of Atatürk's principles is comprehended. In addition, it is aimed to teach the political developments experienced during the completion of the Turkish revolution and the establishment process of the new state.
Foreign Language
With this course, it is aimed that students learn English at the "Common European Framework" A1 level, have basic grammar, understand what they listen to, talk to each other, understand what they read, and express themselves in writing.
Information Technologies
In this course, the student develops himself/herself by using the informatics opportunities he/she has learned, practices frequently in this regard, learns the use of word processor, spreadsheet, presentation, database creation programs, which are among the office programs, to a certain level and applies it, knowing the basic concepts of the internet and surfing the internet. Also, it is aimed to inform about protection and search techniques.
Hygiene and Sanitation
With this course, it is aimed to provide students with the competencies of providing personal hygiene in accordance with the legislation and hygiene rules and applying the rules of business cleaning and disinfection.
Basic Nutritional Principles
To examine the basic nutrients in human nutrition, their chemical structures, sources, functions in the human body, the problems caused by deficiency and excessive intake, their needs, and their interactions with each other and other elements.
Introduction to Gastronomy and Culinary Arts
Informing students about the basic subjects of gastronomy and the profession, teaching national and international cuisine cultures.
Kitchen Applications
To apply the basic concepts, principles and rules for scientific management, which are the basis for the management of food and beverage businesses, to adopt a quality-oriented service approach with the consumer awareness that develops under tough competition conditions.
Basic Pastry
This course aims to enable students to follow the applied prescriptions properly and to understand the application techniques. It equips basic pastry recipes for making cookies, tarts, cakes, muffins, bulk doughs, meringue, macarons and marmalade. It enables them to reinforce the correct recipe reading and to recognize the basic products and raw materials used in the pastry field.
Food and Beverage Service and Applications
To apply international service methods to students with this course, serving breakfast, prepare the sauces for service, serving food groups, VIP will gain competence in dealing with guests, it is aimed to prepare breakfast service, to use the language during the service, to adopt guest and staff relations.
Academic Writing
It is aimed that the student will transform the findings obtained from the studies he has done in his field into academic writing within the framework of academic scientific ethical rules.
Tourism Management
Definition and characteristics of the tourism industry and accommodation industry, classification of accommodation establishments, place of establishment in accommodation establishments. ınvestment in hotel businesses, feasibility studies in investments, evaluation of investment projects, financing in hotel businesses, financing requirement and types, financing methods, financing methods used in hotel management, facilities and loans provided by the public sector, efficiency in hotel businesses, management in hotel businesses, organizational structure and functioning in hotel businesses, organizational effectiveness principles. organization of hotel businesses, front office department, food and beverage department, housekeeping department, hotel support departments.
Occupational Health and Safety
It is aimed to ensure that they have knowledge on occupational health, occupational safety and occupational health and safety law.
Academic Turkish
The aim of this course is to use language in an academic sense in order to facilitate the preparation of papers, articles and presentations to be used in scientific studies. It is among the main goals that the student transforms the findings obtained from the studies he has done in his field into academic writing within the framework of academic scientific ethical rules.
2nd SEMESTER
Turkish Language-II
To be able to determine the elements of the sentence and their importance in order to construct a correct, good and beautiful sentence; to be able to read and analyze works related to the world of literature and thought and to make rhetorical applications; recognizing the types of written compositions and making applications related to them; to be aware of language mistakes and to be able to correct them, to know the rules to be followed in the preparation of scientific articles and to be able to apply them. To be able to develop the student's ability to speak and write correctly and beautifully, based on selected texts from Turkish and world literatures and the history of thought.
Atatürk's Principles and History of Revolutıon-II
To give accurate information about Atatürk's Revolutions and the Atatürkist Thought system and the History of the Republic of Turkey, to train Turkish youth in line with the Kemalist Thought System. The aim of the Ataturk's Principles and Revolution History course can be said to be teaching the birth and development of modern Turkey in general. We can collect the aims of this course under the following headings: To Turkish Youth; 1) To give accurate information about the Turkish War of Independence, Atatürk's Principles and Revolutions, Atatürk's thoughts and views, and the recent history of the Republic of Turkey. 2) To give accurate information about the internal and external dangers and threats to the Republic of Turkey, Atatürk's Principles and Revolutions, and Atatürk's thoughts and views. 3) To unite the Turkish Youth in an indivisible integrity with its country, nation and state, in line with Atatürk's Principles and Revolutions and Atatürk's thoughts and views, in line with national goals and ideals. 4) To train and strengthen Turkish Youth in line with Atatürk's thoughts, views and principles.
Foreign Language-II
With this course, it is aimed that students learn English at the "Common European Framework" A1 level, have basic grammar, understand what they listen to, talk to each other, understand what they read, and express themselves in writing.
Turkish Cuisine-I
It is aimed to introduce Turkish cuisine at an international level, to give information about the Central Asian period of Turkish cuisine, to prepare special menus for Turkish cuisine, to comprehend the characteristics of Turkish cuisine.
Internship
The purpose of the internship is to strengthen students' theoretical knowledge and studies with accounting experience. It will help students make their career decisions.
Pastry Applications-I
In this course, which forms the basis of pastry, it is aimed to teach pastry terminology, measurements and units, what the main ingredients do and how they are used in the field of pastry.
Career Planning
The aim of this course is to create career awareness about the dynamics and expectations of business life, to plan their post-graduation work life by evaluating their learning processes in the best way, to choose a job and profession in the fields that are suitable for their qualifications, and to shape their careers in areas suitable for their skills, abilities and competencies.
Local Cuisine Applications
Cuisine in gastronomy, regional cuisines and their features, the examination of forgotten regional cuisines, the effect of different local elements on the table setting, the effect of belief on local cuisine, the classification of dishes with regional characteristics, the place of local cuisines in turkish cuisine the regional characteristics of the eastern anatolia region, the regional characteristics of the marmara region, the regional characteristics of the central anatolia region, the mediterranean it is aimed to teach the regional characteristics of the southeastern anatolia region. the regional characteristics of the black sea region.
Bread Making Techniques
While getting general information about bread, he/she makes and applies the history of bread besides sourdough bread and international breads. They have an effective experience in bread types and structures.
Cool Kitchen Applications
In this course, it is aimed to prepare the food made in the cold kitchen and manage the relevant units. Also, it is aimed to study the preparation of salads and sauces, hors d'oeuvres, appetizers and sandwiches, the preparation of cold soups and olive oil, the preparation of cold plates and decorations in terms of theory and practice.
Sweet Making Techniques
It is aimed that the students who take this course will teach the preparation methods and techniques of basic dessert varieties, and learn the standardization of basic dessert recipes.
Entrepreneurship Culture
Basic functions of entrepreneurship, contributions of SMEs to economy and social life, weaknesses of SMEs and organizations that provide support to SMEs in Turkey, the franchising system and the benefits it will provide to the investor, their market and promotion strategies. business plan and parts. entrepreneurship and entrepreneurship processes, creativity in entrepreneurship (design), innovation in entrepreneurship, venture financing, business establishment and business plan, environmental factors and market analysis in the preparation of the business plan, marketing plan, production plan, management plan, finance plan, risk analysis, evaluation of the business plan, it deals with issues such as business plan development.
Financial Management
Fundamental concepts of financial management, aims of businesses, business and its environment, classification of businesses, establishment stages of businesses, functions of business: management, functions of business: production, functions of business: marketing, functions of business: accounting, functions of business: finance, functions of business: human resources, functions of business: public relations, functions of business: research and development.
Occupational Health and Safety
Occupational health and safety application principles, risk prevention culture in the workplace, Importance of safety culture and its place in daily life, Establishing and maintaining a safety culture, establishment purpose, structure of İSGB, OSGB and TSM. Occupational safety expertise and qualifications, assignments, authorities and responsibilities of occupational physicians. The importance and history of occupational health and safety, Occupational accidents and their causes. Occupational diseases and their causes. It is aimed to teach the elements that threaten occupational safety in businesses.
Academic Turkısh
The aim of this course is to use language in an academic sense in order to facilitate the preparation of papers, articles and presentations to be used in scientific studies. It is among the main goals that the student transforms the findings obtained from the studies he has done in his field into academic writing within the framework of academic scientific ethical rules.
3rd SEMESTER
Turkish Cuisine-II
To learn the Ottoman palace culinary culture and the dishes in this culture practically, to explain the effects of different cultures on the Ottoman cuisine, to comprehend the structure and organization of the Ottoman palace cuisine, to explain the features and construction of the products prepared in the Ottoman palace cuisine, desserts, etc., to explain the Anatolian cuisine and food culture in the Ottoman period, and knowledge is intended.
World Cuisine-I
It is aimed to gain qualifications by researching the world cuisine culture, preparing dishes from these cuisines, designing new food recipes and carrying out activities related to professional development, researching the cuisine of the Far East and Asia Researching the cuisine of the Middle East and North Africa and the European cuisine
Pastry Applications-II
This course generally prepares the student to use the equipment in a pastry shop professionally, as well as comprehending and reinforcing the basic pastry techniques. They understand the importance of material selection and develop recipe formulas.
A La Carte Kitchen
Determining/applying breakfast service methods, determining/applying the service methods to be applied in the restaurant, determining/applying the way of serving the banquet, having breakfast cover prepared, having the breakfast buffet prepared, having sauce tools and equipment prepared, having sauce prepared according to its characteristics, having sauce served/following, cold starters. have/follow up the service, have/follow up the service of hot starters, have/follow up the service of the pastries, have/follow the service of the salads, have/follow the main courses, have/follow the service of the desserts/fruits, have/follow the service of the cheeses to get information about the guest, to inform and assign the staff, to check the satisfaction of welcoming the guest, to follow and control the flow of the service.
Mass Meal Systems and Menu Planning
Importance of service, importance of sanitation and appearance in catering establishments, service styles and placement, types of service, training of service personnel for food presentation, arrangement of service area, planning of reservations and blocking of tables, reservation of banquet organizations, management of banquet organizations.
Chocolate Processing Techniques
It is aimed to teach various styles and techniques in pastry, selection and application of couverture chocolates, decoration and cake decoration, flower making, figure making and chocolate decoration, mold and truffle chocolate making.
Diet Kitchen
General structure and history of vegetarian cuisines, materials used in vegetarian cuisines and practices aimed at developing food preparation skills with these materials, historical and cultural elements unique to vegetarian cuisines, and food presentation and organization in harmony with these elements.
Volunteering Studies
Management and organization concepts; the concept of volunteering and volunteer management basic fields of volunteering (disaster and emergency, environment, culture, sports, health and social work etc.) project development and participation in volunteer studies; ethics, moral, religious, traditional values and principles in voluntary work; participation in voluntary work in public ınstitutions, local administrations and non-governmental organizations (ngo); risk groups in society and volunteering, ımmigrants and volunteering are discussed.
Food Photography and Stylist
The aim of this course is to provide basic knowledge and skills related to food styling and photography. In the course content, basic knowledge and skills related to plate preparation, decoration and decoration, food photography will be seen in line with the basic design principles.
Russian-I
The main purpose of this course is to teach vocabulary and its usage, reading comprehension, reading and paragraph writing outside the classroom.
German-I
The main purpose of this course is to teach vocabulary and its usage, reading comprehension, reading and paragraph writing outside the classroom.
4th SEMESTER
World Cuisine-II
The content of this course; techniques and dishes in French cuisine, Italian cuisine dishes, Spanish cuisine dishes, Mexican cuisine dishes, Anatolian cuisine culture, Anatolian cuisine dishes are intended to be processed. The new recipe covers subjects such as researching, designing, evaluating, presenting the food to taste and photographing the food.
Banquet Kitchen
Preparing the staff meal menu by making the job descriptions of the staff kitchen, determining the target audience and preparing the meals for the corporate kitchen, preparing the a la carte kitchen work, preparing the sauces and garnishes for the à la carte kitchen, preparing the à la carte kitchen products for the presentation Definition and importance of banquet and catering services. Applications of banquet and catering services. Management style and functions in banquet and catering services. Appropriate business design, economical usage techniques of all materials. What needs to be done to ensure the expected benefit from the banquets. The subjects that will be needed to determine the necessary management style to provide the service in accordance with the customer expectations, Information about the tastes and preferences of the customers. Management functions and their functionalization. Sales and marketing of banquet and catering services. What needs to be done to satisfy the target and potential customer group that needs to be reached in order for the business to survive. Banquet menu and sale price. Preparation of banquet agreement and banquet order. What to do during the banquet? Banquet Table Shapes and hall arrangement
Advanced Bakery
Preparation of patisserie products (milk desserts, fruit desserts, ice cream and sorbet varieties, tart, tartlet, quiche preparation, confectionery preparation methods are aimed to be taught.
Special Nutritional Kitchens
The aim of this course is to define nutrition in cardiovascular diseases, its causes, nutrition types, materials used and nutritional values, effects on health, nutrition cultures and calorie charts of chronic patients. It is aimed to cover the subjects of creating special nutrition menus on main courses, drinks, breakfast, soups, salads, appetizers, burgers, wraps and desserts.
Graduation Project
It is aimed that the student, who is in the last year of the education program, researches and processes a subject according to the methods applied in the field of education, using the knowledge and competencies gained during the education and training period, and presents the obtained results in the form of a written report and defends it in front of a Jury.
Bakery Products Applications
This course aims to enable students to follow the applied prescriptions properly and to understand the application techniques. It equips basic pastry recipes for making cookies, tarts, cakes, muffins, bulk doughs, meringue, macarons and marmalade. It enables them to reinforce the correct recipe reading and to recognize the basic products and raw materials used in the pastry field.
Service and Bar Techniques
It is aimed to explain the qualifications that the service personnel should have, the points to be considered in their duties, the introduction of the service departments, the names, duties and criteria of the people working in the service field in the international literature.
Gastronomy and Media
While the students who take this course can deal with the reflections of their profession in the media from different angles, being informed about the point reached today, from the first gastronomy publications in the media within the wide spectrum of gastronomy, will not only make food, but also gain a media-oriented perspective.
Food and Beverage Services Management
To apply the basic concepts, principles and rules for scientific management, which are the basis for the management of food and beverage businesses, to adopt a quality-oriented service approach together with the consumer awareness that develops under tough competition conditions.
Russian-II
This course includes numbers in Russian grammar, conjugation of numbers according to noun cases, group and fraction numbers, adverbial verbs, formation of adverbial verbs from finished unfinished verbs, measure and degree expression in compound sentences, figurative literal words, time relations in simple sentences and duration of action. declarative structures, tense relations in compound sentences, simultaneity of action and events, conditional simple and compound sentences.
German-II
Course contents are created in which audio-visual phenomena are at the forefront, student-oriented projects take place at the end of each subject, sections from daily life are presented, and they can develop their creativity at the same time while using the language.
