Gastronomi ve Mutfak Sanatları (YL) (Tezli)
Ders İçerikleri
1. Semester
| Course Code | Course Name | (T+A+L) | ECTS | Compulsory/Elective |
| GMS5101 | Gastronomy and reactions | 3+0+0 | 6 | Compulsory |
| Within the scope of the course, carbohydrate, protein and fat macronutrients found in foods and their reactions will be covered. | ||||
| Course Code | Course Name | (T+A+L) | ECTS | Compulsory/Elective |
| GMS5105 | Innovative Gastronomy Applications | 2+1+0 | 12 | Compulsory |
| The content of this course includes innovative practices based on Gastronomy and Culinary Arts. | ||||
2. Semester
| Course Code | Course Name | (T+A+L) | ECTS | Compulsory/Elective |
| GMS5102 | Cuisines and Ethnicities of Anatolia | 2+1+0 | 9 | Compulsory |
| Ethnic origins in Anatolia, the importance of food in Anatolian folklore and food culture | ||||
| Course Code | Course Name | (T+A+L) | ECTS | Compulsory/Elective |
| GMS5106 | Seminar | 0+0+0 | 6 | Compulsory |
| Developing an academic research question, conducting a systematic literature review, determining the research method to be used for the research question, preparing for the thesis writing process by conducting scientific research according to ethical principles | ||||
| Course Code | Course Name | (T+A+L) | ECTS | Compulsory/Elective |
| LEE5500 | Scientific Research Methods and Ethics | 3+0+0 | 9 | Compulsory |
| It includes topics such as science, scientific research, types of scientific research, stages of scientific research, scientific research and publication ethics. | ||||
3. Semester
| Course Code | Course Name | (T+A+L) | ECTS | Compulsory/Elective |
| GMS5203 | Thesis - 1 | 0+0+0 | 30 | Compulsory |
| Understanding the thesis writing process | ||||
4. Semester
| Course Code | Course Name | (T+A+L) | ECTS | Compulsory/Elective |
| GMS5204 | Thesis - 2 | 0+0+0 | 30 | Compulsory |
Department/Programme Elective Courses
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5002 | General Principles of Food and Beverage Harmony | 3+0+0 | 6 |
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5003 | Sensory Analysis Techniques and Applications | 3+0+0 | 6 |
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5005 | Gastronomy and sustainability | 3+0+0 | 6 |
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5006 | International Gastronomy Terminology | 3+0+0 | 6 |
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5007 | Gastronomy Literacy | 3+0+0 | 6 |
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5008 | Applications of Statistics Package Programs in Social Sciences | 3+0+0 | 6 |
| This course includes basic statistics in scientific research in the field of gastronomy and culinary arts, relationship and causality between concepts, and multivariate analysis for the purpose of exploring and explaining a subject with statistical information. The course will start with basic statistics topics and continue with applied data analysis. SPSS package program and Excel will be used. | |||
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5009 | Introduction to Ottoman Turkish | 3+0+0 | 6 |
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5010 | Kitchenware and tableware | 3+0+0 | 6 |
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5012 | Kitchen Calculations | 3+0+0 | 6 |
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5013 | Menu Engineering Applications | 3+0+0 | 6 |
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5014 | Functional Foods | 3+0+0 | 6 |
| Definition, history, production methods, classification, health benefits of functional foods; functional foods based on product groups, reasons for the development of functional foods and the increase in market share, functional ingredients, probiotics, probiotic foods, properties necessary for a microorganism to be used as a probiotic, properties that must be present in an ingredient to be defined as prebiotics, dietary fibers and their health benefits, phenolic components (phenolic acids and flavonoids), carotenoids, oil-based components, vitamins, minerals, functional foods, functional spices | |||
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5015 | Molecular Gastronomy | 3+0+0 | 6 |
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5016 | Alternative Tourism and Gastronomy | 3+0+0 | 6 |
| Tourism industry, tourism development, mass tourism, alternative tourism, gastronomy tourism | |||
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5017 | Gastronomy and Sustainable Development | 3+0+0 | 6 |
| The contributions of the gastronomy sector to sustainable development together with all its stakeholders will be discussed. Topics include no hunger, no poverty, healthy individuals, responsible consumption and production, accessible and clean energy, reducing inequalities, life on land, peace, justice and strong institutions, sustainable cities and habitats, decent work and economic growth, industry innovation and infrastructure. It will be addressed in a way that includes the 2030 Sustainable Development Goals set by the UN, such as climate action. | |||
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5018 | Fermented Products Technology | 3+0+0 | 6 |
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5020 | Gastro Diplomacy | 3+0+0 | 6 |
| The course will cover the concept of gastrodiplomacy, its relationship with soft power and public diplomacy, national culinary identity, cultural diplomacy tools, nation branding, gastronomy tourism, sustainability, and gastrodiplomacy applications on a global scale. Case studies from Turkey and various other countries will be conducted. | |||
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5021 | Herbal Food Chemistry and Technology | 3+0+6 | 6 |
| Understanding the content of plant foods | |||
| Course Code | Course Name | (T+A+L) | ECTS |
| GMS5103 | Fermented Products Technology | 2+2+0 | 6 |
| Production technology of fermented products, fermentation processes, some microorganisms affecting fermented foods and their properties, some fermented products, positive effects of fermented products on health, some spoilages in fermented foods and pathogenic microorganisms that may be present in fermented products, some microbial products of industrial importance. | |||
| Course Code | Course Name | (T+A+L) | ECTS |
| LEE5001 | Basic Statistics | 3+0+ | 8 |
| It includes teaching the understanding of basic concepts related to statistics, distinguishing data types, organizing data, and applying basic descriptive statistics and some parametric tests. | |||