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| Academic | Faculties | Faculty of Fine Arts | Departments | Gastronomy and Culinary Arts|
Gastronomy and Culinary Arts have taken their place among the fields of art that have increased in number in our country and in the world. Our Gastronomy and Culinary Arts Department was established within the Faculty of Fine Arts in order to develop the cuisine, which is an output of our country's location and cultural richness, and which is located in a unique place in the world, with its technical knowledge and artistic equipment. |
Asst. Prof.
Head of Gastronomy and Culinary Arts Department
asliaksoy@halic.edu.tr
More Info|
The Faculty of Fine Arts, which was included in the body of Haliç University, which was established in 1998, provides education by taking students with the Gastronomy and Culinary Arts department established in 2020. |
| Students who successfully complete this program are entitled to receive a Bachelor's degree in Gastronomy and Culinary Arts. |
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Students, up to the quota determined by the Board of Trustees upon the proposal of the relevant academic boards and the recommendation of the Senate, and finalized as a result of the approval of the Higher Education Council, are accepted according to the results of the AYT exam conducted by the Assessment, Selection and Placement Center (ÖSYM). |
| Students who have completed their undergraduate education can apply to graduate education with / without thesis. |
| Ders Kodu | Ders Adı | T+U+L | AKTS | Ders Türü |
|---|---|---|---|---|
| GMS1001 | Introduction to Gastronomy and Culinary Arts | 3+0+0 | 4 | Compulsory |
| GMS1003 | Introduction to Tourısm | 3+0+0 | 4 | Compulsory |
| GMS1005 | Food Science and Technology | 3+0+0 | 5 | Compulsory |
| GMS1007 | Food Safety and Hygiene | 3+0+0 | 4 | Compulsory |
| GMS1009 | Basic Art Education | 2+1+0 | 4 | Compulsory |
| HLÜ0120 | Occupational Health and Safety | 2+0+0 | 2 | Compulsory |
| OZD0101 | Turkish Language & Literature I | 2+0+0 | 2 | Compulsory |
| OZD0103 | Principles of Atatürk and History of Modern Turkey I | 2+0+0 | 2 | Compulsory |
| OZD0105 | English I | 3+0+0 | 3 | Compulsory |
| Ders Kodu | Ders Adı | T+U+L | AKTS | Ders Türü |
|---|---|---|---|---|
| GMS1002 | Gastronomy and Food Beverage History | 4+0+0 | 5 | Compulsory |
| GMS1004 | Nutrition Principles | 3+0+0 | 5 | Compulsory |
| GMS1006 | Professional Knife Use and Cutting Techniques | 1+2+0 | 5 | Compulsory |
| HİT1006 | General Business | 3+0+0 | 6 | Compulsory |
| OZD0102 | Turkish Language & Literature II | 2+0+0 | 2 | Compulsory |
| OZD0104 | Principles of Atatürk and History of Modern Turkey II | 2+0+0 | 2 | Compulsory |
| OZD0106 | English II | 3+0+0 | 3 | Compulsory |
| OZD0130 | Career Planning | 2+0+0 | 2 | Compulsory |
| Ders Kodu | Ders Adı | T+U+L | AKTS | Ders Türü |
|---|---|---|---|---|
| GMS2001 | Food and Beverage Management | 3+0+0 | 6 | Compulsory |
| GMS2003 | Menu Planning | 3+0+0 | 5 | Compulsory |
| GMS2005 | Basic Cooking Techniques | 1+3+0 | 6 | Compulsory |
| HLÜ0111 | Advance Professional English I | 3+2+0 | 4 | Compulsory |
| ADS2XX1 | Non-Area Elective | - | 4 | Elective |
| AİS2XX1 | Area Elective | - | 5 | Elective |
| GMS2101 | Gastronomy and Media | 3+0+0 | 5 | Elective |
| GMS2103 | Basic Health Information and First Aid | 3+0+0 | 5 | Elective |
| GMS2105 | Food Preservation Techniques | 3+0+0 | 5 | Elective |
| GMS2107 | Storage Management and Purchasing | 3+0+0 | 5 | Elective |
| Ders Kodu | Ders Adı | T+U+L | AKTS | Ders Türü |
|---|---|---|---|---|
| GMS2002 | World Cuisines I | 1+3+0 | 5 | Compulsory |
| GMS2004 | Bakery and Bread Making | 1+3+0 | 4 | Compulsory |
| GSF0010 | Internship I | 0+0+0 | 6 | Compulsory |
| HLÜ0112 | Advance Professional English II | 3+2+0 | 4 | Compulsory |
| ADS2XX2 | Non-Area Elective | - | 6 | Elective |
| AİS2XX2 | Area Elective | - | 5 | Elective |
| GMS2102 | Social Behavior and Protocol | 3+0+0 | 5 | Elective |
| GMS2104 | Service Marketing and Strategies | 3+0+0 | 5 | Elective |
| GMS2106 | Spice and Coffee Culture | 3+0+0 | 5 | Elective |
| GMS2108 | Food Additives | 3+0+0 | 5 | Elective |
| Ders Kodu | Ders Adı | T+U+L | AKTS | Ders Türü |
|---|---|---|---|---|
| GMS3001 | World Cuisines II | 1+3+0 | 5 | Compulsory |
| GMS3003 | Turkısh Cuısıne I | 1+3+0 | 5 | Compulsory |
| GMS3005 | Food and Beverage Service Techniques | 1+2+0 | 4 | Compulsory |
| HLÜ0113 | Advance Professional English III | 3+2+0 | 4 | Compulsory |
| ADS3XX1 | Non-Area Elective | - | 5 | Elective |
| AİS3XX1 | Area Elective | - | 4 | Elective |
| GMS3101 | Sustainable Gastronomy | 3+0+0 | 5 | Elective |
| GMS3103 | Organizational Behavior | 3+0+0 | 5 | Elective |
| GMS3105 | Gastronomy and Entrepreneurship | 3+0+0 | 5 | Elective |
| HLÜ0010 | Scientific Research Methods | 1+2+0 | 4 | Elective |
| YDS3XX1 | Foreign Language (Elective) | - | 3 | Compulsory |
| HLÜ0521 | French I | 3+0+0 | 3 | Elective |
| HLÜ0551 | Italıan I | 3+0+0 | 3 | Elective |
| Ders Kodu | Ders Adı | T+U+L | AKTS | Ders Türü |
|---|---|---|---|---|
| GMS3002 | World Cuisines III | 1+4+0 | 5 | Compulsory |
| GMS3004 | Cold Kıtchen | 1+3+0 | 4 | Compulsory |
| GSF0020 | Internship II | 0+0+0 | 6 | Compulsory |
| HLÜ0114 | Advance Professional English IV | 3+2+0 | 4 | Compulsory |
| ADS3XX2 | Non-Area Elective | - | 3 | Elective |
| AİS3XX2 | Area Elective | - | 5 | Elective |
| GMS3102 | Breakfast and Brunch Practises | 1+3+0 | 5 | Elective |
| GMS3104 | Restaurant Management | 3+0+0 | 5 | Elective |
| GMS3106 | Kitchen Design | 3+0+0 | 5 | Elective |
| İŞF3004 | Human Resources Management | 3+0+0 | 5 | Elective |
| YDS3XX2 | Foreign Language (Elective) | - | 3 | Compulsory |
| HLÜ0522 | French II | 3+0+0 | 3 | Elective |
| HLÜ0552 | Italıan II | 3+0+0 | 3 | Elective |
| Ders Kodu | Ders Adı | T+U+L | AKTS | Ders Türü |
|---|---|---|---|---|
| GMS4001 | Food and Beverage Cost Control | 3+0+0 | 4 | Compulsory |
| GMS4003 | Pastry Practises | 1+3+0 | 4 | Compulsory |
| GSF4001 | Graduation Project I | 0+2+0 | 5 | Compulsory |
| HLÜ0115 | Advance Professional English V | 3+2+0 | 4 | Compulsory |
| ADS4XX1 | Non-Area Elective | - | 5 | Elective |
| AİS4XX1 | Area Elective V | - | 5 | Elective |
| GMS4101 | Functional Kitchen and Practises | 1+3+0 | 5 | Elective |
| GMS4103 | Sensory Analysis | 1+2+0 | 5 | Elective |
| GMS4105 | Mixology | 1+3+0 | 5 | Elective |
| GMS4107 | Food and Beverage Culture | 3+0+0 | 5 | Elective |
| GMS4109 | Street Foods | 1+3+0 | 5 | Elective |
| HLÜ0020 | Professional Ethics | 3+0+0 | 4 | Elective |
| YDS4XX1 | Foreign Language (Elective) | - | 3 | Compulsory |
| HLÜ0523 | French III | 3+0+0 | 3 | Elective |
| HLÜ0553 | Italıan III | 3+0+0 | 3 | Elective |
| Ders Kodu | Ders Adı | T+U+L | AKTS | Ders Türü |
|---|---|---|---|---|
| GMS4002 | Local Cuisine and Practises | 1+3+0 | 5 | Compulsory |
| GSF4002 | Graduation Project II | 0+2+0 | 5 | Compulsory |
| HLÜ0116 | Advance Professional English VI | 3+2+0 | 4 | Compulsory |
| ADS4XX2 | Non-Area Elective | - | 3 | Elective |
| AİS4XX2 | Area Elective | - | 5 | Elective |
| GMS4102 | Food Legislation and Quality Management Systems | 3+0+0 | 5 | Elective |
| GMS4104 | Advanced Pastry | 1+3+0 | 5 | Elective |
| GMS4106 | Food Stylist and Food Photography | 1+2+0 | 5 | Elective |
| GMS4108 | Sociology of Food | 3+0+0 | 5 | Elective |
| GMS4112 | Banquet Meals and Banquet Organization | 1+2+0 | 5 | Elective |
| YDS4XX2 | Foreign Language (Elective) | - | 3 | Compulsory |
| HLÜ0524 | French IV | 3+0+0 | 3 | Elective |
| HLÜ0554 | Italıan IV | 3+0+0 | 3 | Elective |
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Students who have completed their undergraduate education and training must have a cumulative grade point average of at least 2.00 in order to graduate. Graduation GPA is calculated over 4.00; All courses taken are taken into account when calculating this average. Students who have completed their education in a maximum of 8 semesters with no FF or FA grades and without any disciplinary action, those with a GPA of 3.50 or higher are included in the "high honor" list, and those between 3.00 and 3.49 are included in the "honor" list. Students who are placed on the honor list are given a special document showing their status together with the diploma. Students are also required to complete the annual Turkish Language, Atatürk's Principles and Revolution History and English courses, known as compulsory YÖK courses, before graduation. The total credit required by the student during his/her education is 240 credits. An advisor is appointed for each student, and this advisor prepares a separate course follow-up chart for each student at the end of each semester. General preliminary plans can be made for the graduation of the student and this course follow-up schedule is presented to the faculty secretariat at the graduation stage by means of this schedule. |
| Students who successfully complete the department; can be employed in many branches of hotels, restaurants and catering industry with different titles. Research chef (test cook), culinary scientist, food and beverage manager, kitchen manager, restaurant supervisor-coordinator, restaurant manager, etc. can work in staff. In addition, they can be food researchers, food writers, food processors, food stylists, food architects, menu developers, recipe developers, food and beverage trainers, gastronomy specialists, or they can establish their own workplaces in line with their expertise. |
| Midterm, Final exam and make-up examinations |
| Dr. Faculty Member Aslı AKSOY |
| Faculty Sectary Tuğba EREZ |
