Bachelor's degree in Gastronomy and Culinary Arts
Candidates must have a high school and equivalent school diploma and have received sufficient points from the University Student Selection and Placement Exam.
The student must have successfully completed the courses he/she needs to take and thus achieved a weighted GPA of at least 60 out of 100. In this program, the student must provide a minimum of 240 ECTS credits.
The main purpose of the Department of Gastronomy and Culinary Arts, located within the Faculty of Tourism, is to provide students with training in Culinary Management, Restaurant Management, Cafe-Bar Management, Food and Beverage Management. It is another purpose of the department to train personnel and executive chefs who are equipped with knowledge and skills that can compete internationally and who are experts in national and international Culinary Culture (Culinary). During the program, it was aimed to include Turkish Cuisine in International Cuisines by first doing studies in the field of Turkish Culinary Culture and then International Culinary Culture (International Cooking). In this context, during the four-year undergraduate education, students are taught the intricacies of the art of cooking from the most basic to the most advanced level, and they are given the communication and management skills they will need in business life. At the end of the program, students will not only be able to become managers in food and beverage businesses, but also have the knowledge to start their own businesses. Academic career opportunities are also offered for successful students. Turkish Russian is the language of instruction in the department; students are offered the opportunity to study compulsory (English) and elective (French, Russian, German) foreign languages. Based on the fact that eating and drinking is an art, students are also trained in areas such as Creative Culinary Techniques, Food Stylistics and Photography, Food Decoration Art. In the Department of Gastronomy and Culinary Arts; There are theoretical and practical courses related to the History of Gastronomy, Turkish Culinary Culture, Ottoman Cuisine and the Culinary Cultures of the countries that stand out in International Cuisine. In addition, academic studies are also being conducted to ensure the best representation and promotion of Turkish Cuisine internationally. Our students will graduate with theoretical and practical knowledge related to various culinary cultures. In addition to the theoretical and practical courses offered in the Department of Gastronomy and Culinary Arts, there are also theoretical courses such as Management and Organization, Food and Beverage Management, Marketing in Food and Beverage Businesses, Hotel Management. besides, our department cooperates closely with the industry and supports our students to find businesses where they can do their professional internships during their education.
Graduates of the Department of Gastronomy and Culinary Arts can work in the food and beverage department of hotel enterprises; They can be managers in restaurants, kitchens and bars affiliated to this department, as well as in independent food and beverage enterprises. In addition, it is also possible for graduates of the department to pursue an academic career.
Upon successful completion of undergraduate degree, the candidates passing the exam and ALES in their field or related fields provided that they have sufficient English language skills to study in graduate programmes.
In order for students to successfully complete the program, they must obtain at least 240 ECTS credits and have a GPA of 2.00 out of 4.00.
Full Time
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6 |
1. Semester | ||||||||
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Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS11012021341 | Turkish | Occupational Health and Safety | Compulsory | 2 | - | - | 3 | |
GMS11022021341 | Turkish | Academic and Professional Orientation | Compulsory | 2 | - | - | 4 | |
GMS11032021341 | Turkish | Introduction to Gastronomy | Compulsory | 2 | - | - | 4 | |
GMS11042021341 | Turkish | Introduction to Tourism | Compulsory | 3 | - | - | 5 | |
GMS11052021341 | Turkish | Principles of Nutrition | Compulsory | 3 | - | - | 4 | |
TBT11012021341 | Turkish | Basic Information Technologies | Compulsory | 3 | - | - | 4 | |
YÖKA1 | Turkish | PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTION I | Compulsory | 2 | - | - | 2 | |
YÖKT1 | Turkish | TURKISH LANGUAGE I | Compulsory | 2 | - | - | 2 | |
YÖKY12022341 | Turkish | Foreign Language I (English) | Compulsory | 2 | - | - | 2 | |
Total | 21 | 0 | 0 | 30 | ||||
2. Semester | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS12012021341 | Turkish | Culture of Turkish Cuisine | Compulsory | 3 | - | - | 5 | |
GMS12022021341 | Turkish | Management and Organization | Compulsory | 2 | - | - | 4 | |
GMS12032021341 | Turkish | Food and Beverage Management | Compulsory | 2 | - | - | 4 | |
GMS12042021341 | Turkish | Communication and Ethics | Compulsory | 2 | - | - | 2 | |
GMS12052021341 | Turkish | Kitchen Planning | Compulsory | 3 | - | - | 5 | |
GMS12062021341 | Turkish | Marketing in Food and Beverage Businesses | Compulsory | 2 | - | - | 4 | |
YÖKA2 | Turkish | PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTION II | Compulsory | 2 | - | - | 2 | |
YÖKT2 | Turkish | TURKISH LANGUAGE II | Compulsory | 2 | - | - | 2 | |
YÖKY22022341 | Turkish | Foreign Language I (English) | Compulsory | 2 | - | - | 2 | |
Total | 20 | 0 | 0 | 30 | ||||
3. Semester | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS21012021341 | Turkish | Gastronomy Tourism | Compulsory | 2 | - | - | 3 | |
GMS21022021341 | Turkish | Culinary Techniques-I (Practical) | Compulsory | 2 | 2 | - | 5 | |
GMS21032021341 | Turkish | Hotel Management | Compulsory | 3 | - | - | 5 | |
GMS21042021341 | Turkish | Foreign Language III (English) | Compulsory | 2 | - | - | 2 | |
GMS21052021341 | Turkish | Food and Beverage Service | Compulsory | 3 | - | - | 5 | |
GMS21062021341 | Turkish | Food Safety | Compulsory | 2 | - | - | 2 | |
PFO20122341 | Turkish | Compulsory | 3 | - | - | 4 | ||
PFO20322341 | Turkish | Compulsory | 3 | - | - | 4 | ||
SEÇ.2021.134..2.1 | Turkish | Elective 3 | Elective | - | - | - | 8 | |
Total | 20 | 2 | 0 | 38 | ||||
4. Semester | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS22012021341 | Turkish | Recreation and Animation | Compulsory | 3 | - | - | 3 | |
GMS22022021341 | Turkish | Cost Controlling Methods in Food and Beverage Businesses | Compulsory | 3 | - | - | 3 | |
GMS22032021341 | Turkish | Culinary Techniques-II (Practical) | Compulsory | 2 | 2 | - | 5 | |
GMS22042021341 | Turkish | Foreign Language IV (English) | Compulsory | 2 | - | - | 2 | |
GMS22052021341 | Turkish | Regional Cuisines | Compulsory | 2 | 2 | - | 4 | |
GMS22062021341 | Turkish | Job Training 1 | Compulsory | - | - | - | 5 | |
PFO20222341 | Turkish | Compulsory | 3 | - | - | 4 | ||
PFO20422341 | Turkish | Compulsory | 2 | - | - | 3 | ||
SEÇ.2021.134..2.2 | Turkish | Elective 4 | Elective | - | - | - | 8 | |
Total | 17 | 4 | 0 | 37 | ||||
5. Semester | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS31012021341 | Turkish | Consumer Behaviour | Compulsory | 3 | - | - | 4 | |
GMS31022021341 | Turkish | Human Resources Management | Compulsory | 2 | - | - | 3 | |
GMS31032021341 | Turkish | Patisserie Products 1 | Compulsory | 2 | 2 | - | 5 | |
GMS31042021341 | Turkish | Vocational Foreign Language I (English) | Compulsory | 2 | - | - | 2 | |
GMS31052021341 | Turkish | Culinary Techniques-III (Practical) | Compulsory | 2 | 2 | - | 5 | |
GMS31062021341 | Turkish | Social Environment and Behavioral Sciences | Compulsory | 2 | - | - | 3 | |
PFO30122341 | Turkish | Compulsory | 3 | - | - | 4 | ||
PFO30322341 | Turkish | Compulsory | 2 | - | - | 3 | ||
SEÇ.2021.134.3.1 | Turkish | Elective 5 | Elective | - | - | - | 8 | |
Total | 18 | 4 | 0 | 37 | ||||
6. Semester | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS32012021341 | Turkish | Food and Beverage Automatic Control Systems | Compulsory | 3 | - | - | 3 | |
GMS32022021341 | Turkish | Patisserie Products 2 | Compulsory | 2 | 2 | - | 4 | |
GMS32032021341 | Turkish | Food Formulation and Sensory Analysis | Compulsory | 3 | - | - | 3 | |
GMS32042021341 | Turkish | Vocational Foreign Language II (English) | Compulsory | 2 | - | - | 2 | |
GMS32052021341 | Turkish | Culinary Techniques-IV (Practical) | Compulsory | 2 | 2 | - | 5 | |
GMS32062021341 | Turkish | Job Training 2 | Compulsory | - | - | - | 5 | |
PFO30222341 | Turkish | Compulsory | 3 | - | - | 4 | ||
PFO30422341 | Turkish | Compulsory | 3 | - | - | 4 | ||
SEÇ.2021.134.3.2 | Turkish | Elective 6 | Elective | - | - | - | 8 | |
Total | 18 | 4 | 0 | 38 | ||||
7. Semester | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS41012021341 | Turkish | World Cuisines | Compulsory | 2 | 2 | - | 5 | |
GMS41022021341 | Turkish | Research Methods | Compulsory | 2 | - | - | 4 | |
GMS41032021341 | Turkish | Vocational Foreign Language III (English) | Compulsory | 2 | - | - | 4 | |
GMS41042021341 | Turkish | Entrepreneurship | Compulsory | 2 | - | - | 4 | |
GMS41052021341 | Turkish | Food and Beverage Sector Practices I | Compulsory | 3 | 2 | - | 5 | |
ORTAKSEÇ_GÜZ | Turkish | Elective | - | - | - | 2 | ||
SEÇ.2021.134.4.1 | Turkish | Elective 7 | Elective | - | - | - | 8 | |
Total | 11 | 4 | 0 | 32 | ||||
8. Semester | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS42012021341 | Turkish | Restaurant Management | Compulsory | 2 | - | - | 3 | |
GMS42022021341 | Turkish | Ottoman Cuisine | Compulsory | 2 | 2 | - | 5 | |
GMS42032021341 | Turkish | Vocational Foreign Language IV (English) | Compulsory | 2 | - | - | 4 | |
GMS42042021341 | Turkish | Food and Beverage Sector Practices II | Compulsory | 3 | 2 | - | 5 | |
GMS42052021341 | Turkish | Graduation Project | Compulsory | 4 | - | - | 5 | |
SEÇ.2021.134.4.2 | Turkish | Elective 8 | Elective | - | - | - | 8 | |
Total | 13 | 4 | 0 | 30 | ||||
SEÇ.2021.134..2.1 - Elective 3 | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS21072021341 | Turkish | Barista Training | Elective | 3 | - | - | 4 | |
GMS21082021341 | Turkish | Food Chemistry | Elective | 3 | - | - | 4 | |
GMS21092021341 | Turkish | Supply Management in Kitchens | Elective | 3 | - | - | 4 | |
GMS21102021341 | Turkish | Eco-Gastronomy | Elective | 3 | - | - | 4 | |
GMS21112021341 | Turkish | Gastronomy Philosophy | Elective | 3 | - | - | 4 | |
GMS21122021341 | Turkish | Tourism Law | Elective | 3 | - | - | 4 | |
GMS21132021341 | Turkish | Dietary Cuisine | Elective | 3 | - | - | 4 | |
GMS21142021341 | Turkish | Menu Management | Elective | 3 | - | - | 4 | |
SEÇ.2021.134..2.2 - Elective 4 | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS22072021341 | Turkish | Vegetarian Cuisine | Elective | 3 | - | - | 4 | |
GMS22082021341 | Turkish | Medicinal and Aromatic Plants | Elective | 3 | - | - | 4 | |
GMS22092021341 | Turkish | Recipe Standardization | Elective | 3 | - | - | 4 | |
GMS22102021341 | Turkish | Gastronomy and Media | Elective | 3 | - | - | 4 | |
GMS22112021341 | Turkish | Food Microbiology | Elective | 3 | - | - | 4 | |
GMS22122021341 | Turkish | Banquet Organization Management | Elective | 3 | - | - | 4 | |
GMS22132021341 | Turkish | Creative Cuisine Practices | Elective | 3 | - | - | 4 | |
GMS22142021341 | Turkish | Tourism Economy | Elective | 3 | - | - | 4 | |
SEÇ.2021.134.3.1 - Elective 5 | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS31072021341 | Turkish | Food Dressing Art | Elective | 3 | - | - | 4 | |
GMS31082021341 | Turkish | Molecular Gastronomy | Elective | 3 | - | - | 4 | |
GMS31092021341 | Turkish | Food and Beverage Culture | Elective | 3 | - | - | 4 | |
GMS31102021341 | Turkish | Catering Systems | Elective | 3 | - | - | 4 | |
GMS31112021341 | Turkish | General Accounting | Elective | 3 | - | - | 4 | |
GMS31122021341 | Turkish | Second Foreign Language (French) I | Elective | 3 | - | - | 4 | |
GMS31132021341 | Turkish | Second Foreign Language (German) I | Elective | 3 | - | - | 4 | |
GMS31142021341 | Turkish | Second Foreign Language (Russian) I | Elective | 3 | - | - | 4 | |
SEÇ.2021.134.3.2 - Elective 6 | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS32072021341 | Turkish | Bread Making and Bakery | Elective | 3 | - | - | 4 | |
GMS32082021341 | Turkish | Street Delicacies | Elective | 3 | - | - | 4 | |
GMS32092021341 | Turkish | Food Geography | Elective | 3 | - | - | 4 | |
GMS32102021341 | Turkish | Customer Relationship Management | Elective | 3 | - | - | 4 | |
GMS32112021341 | Turkish | General Business | Elective | 3 | - | - | 4 | |
GMS32122021341 | Turkish | Second Foreign Language (French) II | Elective | 3 | - | - | 4 | |
GMS32132021341 | Turkish | Second Foreign Language (German) II | Elective | 3 | - | - | 4 | |
GMS32142021341 | Turkish | Second Foreign Language (Russian) II | Elective | 3 | - | - | 4 | |
ORTAKSEÇ_GÜZ - | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
ODUS0001 | Turkish | COFFEE CULTURE AND BARİSTA TRAİNİNG | Elective | 2 | - | - | 2 | |
ODUS0002 | Turkish | GIFTED AND TALENTED EDUCATION | Elective | 2 | - | - | 2 | |
ODUS0003 | Turkish | TEXT READING PROCESSES | Elective | 2 | - | - | 2 | |
ODUS0004 | Turkish | PHYSICAL TRAINING AND SPORTS | Elective | 2 | - | - | 2 | |
ODUS0005 | Turkish | BASIC PHOTOGRAPHY | Elective | 2 | - | - | 2 | |
ODUS0006 | Turkish | PORTFOLIO DESIGN | Elective | 2 | - | - | 2 | |
ODUS0007 | Turkish | MYTHOLOGY AND ICONOGRAPHY | Elective | 2 | - | - | 2 | |
ODUS0008 | Turkish | MARİNE ACCİDENTS AND HUMAN FACTORS CONTRİBUTİNG TO THE ACCİDENTS | Elective | 2 | - | - | 2 | |
ODUS0009 | Turkish | FİSHERİES İN THE BLACK SEA | Elective | 2 | - | - | 2 | |
ODUS0010 | Turkish | DİCRİON AND EFFECTİVE RHETORİC ART | Elective | 2 | - | - | 2 | |
ODUS0011 | Turkish | TİTANİC AND İTS UNTOLD STORY | Elective | 2 | - | - | 2 | |
ODUS0012 | Turkish | HEALTY NUTRİTİON | Elective | 2 | - | - | 2 | |
ODUS0013 | Turkish | WATER AND SEA MYTOLOGY | Elective | 2 | - | - | 2 | |
ODUS0014 | Turkish | 3D MODELİNG TECHNİQUES | Elective | 2 | - | - | 2 | |
ODUS0015 | Turkish | PRACTICAL FRUIT GROWING | Elective | 2 | - | - | 2 | |
ODUS0016 | Turkish | PRACTİCAL VİTİCULTURE | Elective | 2 | - | - | 2 | |
ODUS0017 | Turkish | PRACTICAL VEGETABLE CULTIVATION | Elective | 2 | - | - | 2 | |
ODUS0018 | Turkish | ORGANIC AGRICULTURE | Elective | 2 | - | - | 2 | |
ODUS0019 | Turkish | THE AGRİCULTURE AND ENVİRONMENT RELATIONSHIPS | Elective | 2 | - | - | 2 | |
ODUS0020 | Turkish | BASIC MEDICINAL PLANTS | Elective | 2 | - | - | 2 | |
ODUS0021 | Turkish | SMART CITIES | Elective | 2 | - | - | 2 | |
ODUS0022 | Turkish | SOCIAL SUSTAINABILITY AND CITY | Elective | 2 | - | - | 2 | |
ODUS0023 | Turkish | ENVIRONMENT AND HUMAN | Elective | 2 | - | - | 2 | |
ODUS0024 | Turkish | HEALTHY LIFE AND EXERCİSE | Elective | 2 | - | - | 2 | |
ODUS0025 | Turkish | ADDICTION AND FIGHT WITH ADDICTION | Elective | 2 | - | - | 2 | |
ODUS0026 | Turkish | NUTRITION IN THE LIFE CYCLE | Elective | 2 | - | - | 2 | |
ODUS0027 | Turkish | ENTREPRENEUR | Elective | 2 | - | - | 2 | |
ODUS0028 | Turkish | CAREER PLANNİNG | Elective | 2 | - | - | 2 | |
ODUS0029 | Turkish | FASHION PHOTOGRAPHY AND STYLIZATION | Elective | 2 | - | - | 2 | |
ODUS0030 | Turkish | OCCUPATIONAL HEALTH AND SAFETY | Elective | 2 | - | - | 2 | |
ODUS0031 | Turkish | PROFESSIONAL ETHICS | Elective | 2 | - | - | 2 | |
ODUS0032 | Turkish | HISTORY OF ART | Elective | 2 | - | - | 2 | |
ODUS0033 | Turkish | VOLUNTEERING STUDIES | Elective | 2 | - | - | 2 | |
ODUS0034 | Turkish | BRAND MANAGEMENT | Elective | 2 | - | - | 2 | |
ODUS0035 | Turkish | FIRST AID | Elective | 2 | - | - | 2 | |
ODUS0036 | Turkish | PROJECT MANAGEMENT | Elective | 2 | - | - | 2 | |
ODUS0037 | Turkish | TOURISM GEOGRAPHY OF TURKEY | Elective | 2 | - | - | 2 | |
ODUS0038 | Turkish | MEDİA LİTERACY | Elective | 2 | - | - | 2 | |
ODUS0039 | Turkish | CORPORATE SOCİAL RESPONSİBİLİTY | Elective | 2 | - | - | 2 | |
ODUS0040 | Turkish | SOCIAL MEDIA | Elective | 2 | - | - | 2 | |
ODUS0041 | Turkish | MEDIA ETHICS | Elective | 2 | - | - | 2 | |
ODUS0042 | Turkish | COMMUNICATION AND POSITIVE LIFE IN BUSINESS LIFE | Elective | 2 | - | - | 2 | |
ODUS0043 | Turkish | OPEN AND DISTANCE EDUCATION TECHNOLOGIES | Elective | 2 | - | - | 2 | |
ODUS0044 | Turkish | CURRENT ECONOMIC ISSUES | Elective | 2 | - | - | 2 | |
ODUS0045 | Turkish | TECHNOLOGY ADDICTION | Elective | 2 | - | - | 2 | |
ODUS0046 | Turkish | SIGN LANGUAGE | Elective | 2 | - | - | 2 | |
ODUS0047 | Turkish | CALLIGRAPHY ART | Elective | 2 | - | - | 2 | |
ODUS0048 | Turkish | INTRODUCTION TO COMPUTER NETWORKS AND INFORMATION TECHNOLOGY | Elective | 2 | - | - | 2 | |
ODUS0049 | Turkish | MEDICINAL AND AROMATIC PLANTS EVALUATION TECHNİQUES | Elective | 2 | - | - | 2 | |
ODUS0050 | Turkish | CURRENT PHILOSOPHY AND THEOLOGICAL DISCUSSION COURSE | Elective | 2 | - | - | 2 | |
ODUS0051 | Turkish | CURRENT PHILOSOPHY AND THEOLOGICAL DISCUSSION COURSE | Elective | 2 | - | - | 2 | |
ODUS0052 | Turkish | CURRENT PHILOSOPHY AND THEOLOGICAL DISCUSSION COURSE | Elective | 2 | - | - | 2 | |
ODUS0053 | Turkish | CURRENT PHILOSOPHY AND THEOLOGICAL DISCUSSION COURSE | Elective | 2 | - | - | 2 | |
ODUS0054 | Turkish | CURRENT PHILOSOPHY AND THEOLOGICAL DISCUSSION COURSE | Elective | 2 | - | - | 2 | |
ODUS0055 | Turkish | CURRENT PHILOSOPHY AND THEOLOGICAL DISCUSSION COURSE | Elective | 2 | - | - | 2 | |
ODUS0056 | Turkish | CURRENT PHILOSOPHY AND THEOLOGICAL DISCUSSION COURSE | Elective | 2 | - | - | 2 | |
ODUS0057 | Turkish | CURRENT PHILOSOPHY AND THEOLOGICAL DISCUSSION COURSE | Elective | 2 | - | - | 2 | |
ODUS0058 | Turkish | CURRENT PHILOSOPHY AND THEOLOGICAL DISCUSSION COURSE | Elective | 2 | - | - | 2 | |
SEÇ.2021.134.4.1 - Elective 7 | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS41062021341 | Turkish | Project Management | Elective | 3 | - | - | 4 | |
GMS41072021341 | Turkish | New Trends in Gastronomy | Elective | 3 | - | - | 4 | |
GMS41082021341 | Turkish | Chocolate and Confectionary Making | Elective | 3 | - | - | 4 | |
GMS41092021341 | Turkish | Tourism Geography | Elective | 3 | - | - | 4 | |
GMS41102021341 | Turkish | Tourism Policy | Elective | 3 | - | - | 4 | |
GMS41112021341 | Turkish | Second Foreign Language (French) III | Elective | 3 | - | - | 4 | |
GMS41122021341 | Turkish | Second Foreign Language (German) III | Elective | 3 | - | - | 4 | |
GMS41132021341 | Turkish | Second Foreign Language (Russian) III | Elective | 3 | - | - | 4 | |
SEÇ.2021.134.4.2 - Elective 8 | ||||||||
Course Unit Code | [DersinDili] | Course Unit Title | Type of Course | [D] | [U] | [L] | AKTS | Report |
GMS42062021341 | Turkish | Food Stylist and Photography | Elective | 3 | - | - | 4 | |
GMS42072021341 | Turkish | Advanced Pastry Techniques | Elective | 3 | - | - | 4 | |
GMS42082021341 | Turkish | Food Sociology | Elective | 3 | - | - | 4 | |
GMS42092021341 | Turkish | Folklore | Elective | 3 | - | - | 4 | |
GMS42102021341 | Turkish | Introduction to Economics | Elective | 3 | - | - | 4 | |
GMS42112021341 | Turkish | Second Foreign Language (French) IV | Elective | 3 | - | - | 4 | |
GMS42122021341 | Turkish | Second Foreign Language (German) IV | Elective | 3 | - | - | 4 | |
GMS42132021341 | Turkish | Second Foreign Language (Russian) IV | Elective | 3 | - | - | 4 |