Gastronomy and Culinary Arts (English ) Undergraduate Program Course Contents.

1st YEAR - 1st SEMESTER

CLN110 Food Production I
This course aims to teach students the fundamental theory and practice of professional cooking. The course is conducted under the guidance of the teacher but in a student-centered manner, with active student participation in the practical applications.

CLN 111 - Introduction to Tourism
This course provides a general introduction to the tourism industry. It provides students with a general and historical understanding of tourism, as well as insights into the motivating factors and subsystems of the tourism industry. This course also provides a detailed examination of tourism businesses and introduces relevant terminology.

CLN 115 Introduction to Business
This course aims to explain the functioning of business enterprises in national and international contexts. It aims to equip students with management, planning, organizing, leading, and controlling skills, addressing appropriate methods and techniques. Students also examine and analyze sample problems businesses may encounter.

MAT 131- Mathematics for the Hospitality Industry
This course aims to teach students the basic calculations used in the tourism field and also to provide basic statistical techniques.

ING 101 - English I
This course aims to help students, starting from pre-intermediate level, use basic English effectively. In addition to using English grammar correctly and effectively, it also aims to equip them with the terminology and expressions needed in the tourism field and to develop listening and speaking skills in English by simulating real-life situations students might encounter.

TUR 101- Turkish Language I (Distance Education)
Fundamental characteristics of written language and written communication, fundamental differences between written and spoken language. Expression: written and oral expression; subjective expression, objective expression, paragraph; paragraph types (introduction-development-conclusion paragraphs). Definition of text and text types (informative texts, literary texts); conditions for being a text (cohesion, coherence, purposefulness, acceptability, situationality, informativeness, intertextuality). Written expression (written composition: free writing, planned writing); stages of planned writing (topic, narrowing the topic, purpose, point of view, determining main and supporting ideas; preparing a writing plan, paper layout); theoretical information on informative texts (petition, letter, news, decision, announcement/advertisement, minutes, reports, official letters, scientific papers); studies on examples and writing practices; summarizing and planning a text; correcting language and expression errors in written practices are included in the course.

AİT 101- Atatürk's Principles and History of Turkish Revolution I (Distance Education)
The course covers concepts, definitions, the Industrial Revolution and the French Revolution, the Dissolution of the Ottoman Empire (19th Century), Tanzimat and Islahat Edict, I. and II. Constitutional Monarchy, Tripoli and Balkan Wars, World War I, Mudros Armistice, Wilson's Principles, Paris Conference, M. Kemal's Landing in Samsun and the Situation in Anatolia, Amasya Circular, National Congresses, Opening of the Assembly of Deputies, Establishment of the Turkish Grand National Assembly and Internal Revolts, Constitutional Law, Establishment of the Regular Army, I. İnönü, II. İnönü, Kütahya-Eskişehir, the Battle of Sakarya and the Great Offensive, treaties during the War of Independence, Treaty of Lausanne, and the Abolition of the Sultanate.

1st YEAR - 2nd SEMESTER

CLN 140 - Food Production II The course covers
the terms used in kitchens regarding the preparation and cooking of food , food storage, principles regarding the preparation and cooking of cold buffet products, methods and techniques regarding the preparation and cooking of desserts, and methods and techniques regarding the efficient use of time in cooking.

CLN 141 - Fundamental Principles of Nutrition
This course covers the determination of individuals' energy and nutrient requirements using scientific methods and the development of individualized nutrition plans and programs in accordance with adequate and balanced nutrition principles . The aim is to equip students with methods for determining the nutritional status of the population and to develop food and nutrition plans and policies to protect, improve, and promote health.

CLN 142 - Food and Hygiene
This course provides students with advanced knowledge in professional food preparation. The course is student-centered, with active student participation in practical applications. This course covers the fundamental principles of food processing, essential nutrients, enzymes, digestion, and food and energy sanitation, including occupational health risks. Students are also taught HACCP Hazard Analysis and Critical Control Point Planning.

CLN 145 - Introduction to Gastronomy
This course aims to define the concept of gastronomy and examine it in terms of art and science, to evaluate the historical development of culinary art, food production and consumption in terms of economic, social, political and cultural aspects within the historical development process, to discuss the relationship between gastronomy and tourism, the concepts of gastronomy tourism and gastronomy tourist, and to understand the relationships among gastronomy, food, culture and tourism .

ENG 102 - English II
This course aims to provide intermediate-level students with a general knowledge of English, as well as the terminology and expressions needed in the tourism field. The course aims to enable students to use basic English effectively. In addition to using English grammar correctly and effectively, it aims to equip students with the terminology and expressions needed in the tourism field and to develop listening and speaking skills in English by simulating real-life situations. It also includes basic speaking exercises and activities to develop students' reading and writing skills.

TUR 102 - Turkish Language II
This course examines the fundamental characteristics of written language and written communication, and the fundamental differences between written and spoken language. Expression: written and oral expression; subjective expression, objective expression , paragraph, and paragraph types (introduction-development-conclusion paragraphs). Definition of text and text types (informative texts, literary texts); conditions for being a text (cohesion, coherence, purposefulness, acceptability, situationality, informativeness, intertextuality). Written expression (written composition: free writing, planned writing); stages of planned writing (topic, narrowing the topic, purpose, point of view, determining main and supporting ideas; preparing a writing plan, paper layout); theoretical information on informative texts (petition, letter, news, decision, announcement/advertisement, minutes, reports, official letters, scientific papers); examples and writing practices; summarizing and planning a text; and correcting language and expression errors in written practices are also included in the course.

AİT 102- Atatürk's Principles and History of Turkish Revolution II.
The course covers revolutions in the political arena, political parties and attempts to transition to multi-party politics, revolutions in the legal field, the regulation of social life, and innovations in the economic field. Turkish foreign policy between 1923 and 1938, Turkish foreign policy after Atatürk, and the principles of the Turkish Revolution: (Republicanism, Populism, Secularism, Revolutionism, Statism, Nationalism). Integrative principles are examined.

CLN 100 Internship I
includes a 50-day internship and is carried out under the supervision of the department.

2nd YEAR - 3rd SEMESTER

CLN 240 - Food Production III
This course covers the theoretical and practical application of professional culinary knowledge. The aim is to use technical and culinary technologies in food production.

CLN 241 - Introduction to Beverages
Types and uses of alcoholic and non-alcoholic beverages, storage conditions, properties of non-alcoholic beverages, factors affecting the desirability of non-alcoholic beverages, and consideration of customer profiles in food preparation with non-alcoholic beverages are covered in the course. The course aims to examine beverage production, the stages of non-alcoholic beverage production, the methods and techniques used in the production of non-alcoholic beverages, the use of non-alcoholic beverages in food preparation, the use of alcoholic and non-alcoholic beverages in meat and meat products, the use of non-alcoholic beverages in vegetable products, the use of alcoholic and non-alcoholic beverages in freshwater and saltwater products, and the use of alcoholic and non-alcoholic beverages in desserts and pastries.

CLN 245 - Local Cuisine I
The course covers the general structure of Turkish and Cypriot cuisine, the ingredients used in local cuisine and practices for developing food preparation skills with these ingredients, historical and cultural elements specific to local cuisine and meal presentation and organization compatible with these elements.

CLN 247 - World Cuisine I
The course covers the cultural foundations of world cuisines, the main terms used, their basic characteristics, the main food preparation and cooking techniques, the main nutrients used in food preparation, the main sauces, spices and garnishes, the main tools and equipment, the main hot and cold dishes, salads, and examples of desserts and cakes.

CLN 249 Menu Planning and Development
The course covers the concept and definition of menu, menu types, features of menu cards, menu content, the importance of menu content in businesses, as well as menu planning and development in accordance with nutritional principles.

CLNXXX Technical Elective Course

2nd YEAR - 4th SEMESTER

CLN 242 Food Production IV
This course aims to use the preliminary preparation, cooking stages, presentation techniques and new methods for professional food production using previous course content.

CLN 243 - Introduction to Tourism Marketing for the Service Industry
This course covers the fundamentals of marketing in tourism. It aims to inform students about the subject, scope, and development of marketing, as well as the functioning of modern marketing methods. It also covers marketing strategies and marketing tools.

CLN 246 - Local Cuisine II
The course aims to provide theoretical and practical study of classical and regional Turkish cuisines. It covers the fundamental cooking techniques that constitute Turkish cuisine, the interpretation of ancient recipes within the framework of modern culinary approaches, and practical study of contemporary local cuisine.
CLN 248 - World Cuisine II
covers advanced French, Italian, Asian, Latin American, and Balkan cuisines, cooking techniques, ingredients and equipment, recipes, and their applications.

CLN 264 - Food and Beverage Management
This course aims to provide students with knowledge and practical experience in the fundamentals of food and beverage management. It also provides comprehensive information and practical experience on the planning, kitchen organization, menu design, room service, cocktail preparation, order taking, and service required in hotel food and beverage departments.

3rd YEAR - 5th SEMESTER

CLN 310 - Organizational Behavior
The human factor is crucial in tourism establishments due to the labor-intensive, simultaneous production-consumption processes. The prominent topics in organizational behavior are examined within a general framework, specifically within tourism establishments. In this context, the goal is to help students who will work or manage in the tourism sector develop higher-quality and more functional relationships.

CLN 315 - Baking and Pastry

Bread making, dough-based desserts, savory dishes, and the preparation and presentation of creams, syrups, and sauces used in pastries . Fundamental principles of dessert making; making and presenting petit-beurre, mille-feuille, and various cakes and cookies; and the basic art of cake decorating. Examples of traditional and contemporary pastry practices are included in the course.

CLN 317 - Food Service Management
This course aims to provide the knowledge, skills, and abilities to manage various food service activities. This course aims to develop highly skilled food service operators and managers in the industry.

CLN 318 –Cost Control
This course aims to equip students with knowledge about budgeting and purchasing procedures. This course covers spending and expense control related to food, beverage, and personnel.

CLN XXX- Technical Elective Course

3rd YEAR - 6th SEMESTER

CLN 321 - Human Resource Management for the Hospitality Industry This course covers the importance of training, development, and planning in the tourism industry, and how these factors impact cultural differences. It also covers human behavior, motivational strategies, stress management, employee compensation, and productivity.

CLN 340 - Food and Beverage Operations
The phenomenon of eating out, food and beverage establishments and their characteristics, organization of food and beverage service, principles of food and beverage service, tools used in food and beverage service, preparation work in food and beverage service, food and beverage service methods are included in the course.

CLN 346 - Research Methods
This course aims to provide students with knowledge of research methods, data analysis, and SPSS. Research techniques address topics such as statistics, probability sampling, hypothesis evaluation, t-tests, variance analysis, correlation, and more, enabling students to conduct research in their areas of interest.

CLN XXX- Technical Elective Course

CLN XXX- Technical Elective Course

CLN 200 Summer Internship II
includes a 50-day internship and is carried out under the supervision of the department.

4th YEAR - 7th SEMESTER

CLN 417- Fundamentals of Finance
The aim of this course is to provide students with information about financial issues, financial institutions, risk management, financial analysis, financial forecasting and financial strategies.

CLN 420 - Consumer Behavior in the Hospitality Industry
This course explores the role of consumer behavior in the marketing process and examines consumer behavior in the tourism sector. It aims to identify the motivational factors in the consumer purchase process, including internal and external determinants, and to examine tourism purchasing decisions.

CLN XXX- Technical Elective Course

CLN XXX- Technical Elective Course

CLN XXX- Technical Elective Course

4th YEAR - 8th SEMESTER

CLN XXX- Technical Elective Course
CLN XXX- Technical Elective Course
CLN XXX- Technical Elective Course
CLN XXX- Technical Elective Course
CLN XXX- Technical Elective Course

Elective Courses

CLN 256- Gastronomy and Food History

The aim of this course is to provide students with an understanding of the evolution of dietary habits throughout human history and the evolution of culinary cultures over time. The aim is to provide students with a historically comparative analysis of the food and beverage cultures of various civilizations, including Mesopotamian, Ancient Greek, Roman, Far Eastern, Medieval European, and French cuisines. Furthermore, by examining the impact of the Industrial Revolution on culinary culture and the developmental processes of new trends in gastronomy, students are expected to develop the ability to think and analyze from a historical perspective.

CLN 311- Nutritional Anthropology

The objective of this course is to provide students with an understanding of how human diets have evolved throughout history and to analyze the impact of socioeconomic conditions on dietary habits. The course examines the scientific foundations, historical development, and fundamental concepts of social and cultural anthropology, exploring the definition of culture and the impact of cultural interactions on dietary behavior. Furthermore, the impact of globalization on the eating and drinking habits of different societies is explored, aiming to foster students' understanding of cultural diversity and develop critical thinking skills.

CLN 328 - Restaurant Management
The course covers information about the restaurant industry, hygiene and food protection control, marketing, menu planning and evaluation, human resources, purchasing and storage, food and beverage service, cost standardization, restaurant monetary analysis, solutions to restaurant problems, accounting and finance, restaurant service, and franchising.

CLN 352- Kitchen Management

The aim of the course is to implement a comprehensive and effective kitchen management process in Accommodation and Food and Beverage Enterprises.

CLN 355- Garde Manger

The aim of this course is to provide students with the fundamental knowledge and practical skills needed to prepare and present cold dishes. We teach students how to prepare items such as hors d'oeuvres, canapés, salads, olive oil dishes, and appetizers in accordance with hygienic standards, as well as visually appealing presentation techniques. By the end of the course, students will be able to deliver creative and professional presentations that align with industry expectations.

CLN 356 - Banquet Organization and Management

The course covers the planning and management of various events, meetings and banquets, as well as practical applications of food presentation in these meetings, the meaning and scope of banquets in hotel businesses, pricing in food and beverage businesses, organization of banquet activities, coordination of the banquet unit with other units, buffets, group meals, meeting and cocktail organization.

CLN 411 – Fundamental Art and Aesthetics
The aim of this course is to examine the impact of art and aesthetics on cuisine, the importance of art and aesthetics in terms of cuisine, the development of art and aesthetics over the years, and the effects on people, movements in art, and cuisine.

CLN 430 - Food Safety and Food Legislation

In this course, students learn the definition and scope of food legislation, legal regulations, laws-statutes and regulations, other legal regulations, authorized institutions and organizations, product notifications, and product standards.

CLN 435- Industrial Kitchen Applications

The objective of this course is to teach students the structure, operation, and hygiene practices of industrial kitchens. The aim is to provide students with knowledge and skills regarding planning, organization, equipment use, and workflow processes in large-scale production kitchens. Furthermore, the aim is to equip students with the ability to apply the principles of efficiency, sustainability, and quality control in industrial kitchens.

CLN 444- Food Geography

The primary objective of this course is to empower students to grasp the importance of food in human nutrition, understand the role of soil in ecosystems, and develop the ability to analyze environmental, economic, and technological factors affecting agricultural production. Throughout the course, fundamental information on plant and animal production will be presented, and production processes will be illustrated with examples in line with sustainable agriculture principles. This aims to foster students' awareness, critical thinking, and responsibility regarding food production.

CLN 445- New Trends in Gastronomy

The aim of this course is to equip students with the ability to understand and evaluate current trends and developments in gastronomy. The course provides information on sustainable cuisine and environmentally friendly approaches, while also exploring the impact of technology, digitalization, and innovation on gastronomy. Furthermore, healthy and functional nutrition trends are examined, and local and global gastronomic trends are compared and interpreted. In addition to this theoretical knowledge, the course also aims to develop students' culinary skills through creative and practical applications.

CLN447- Modern Cooking Techniques I

This course aims to introduce modern cooking techniques used in contemporary culinary practices, both theoretically and practically. Students will learn techniques such as low-temperature cooking, molecular gastronomy, and fermentation, acquiring the ability to develop creative and innovative culinary approaches.

CLN448- Modern Cooking Techniques II

This course covers advanced applications of modern cooking techniques. Students will gain a holistic view of modern gastronomy through creative presentation techniques, advanced molecular applications, and fusion cuisine approaches.

CLN 450- Cyprus Cuisine

This course aims to teach the history of the flavours of Cyprus, their evolution from past to present and most importantly, these beautiful flavours.

CLN 451- New Trends in Pastry

This course examines the latest trends in pastry, aiming to equip students with knowledge and skills in innovative techniques, sustainable ingredient use, modern presentation, and the digitalization of the industry. Students will analyze both local and international pastry trends, learn innovative product development processes, and have the opportunity to experience these trends through hands-on experience.

CLN 452- Purchasing

In this course, the importance and functioning of purchasing activities in food and beverage businesses will be examined; basic topics such as effective purchasing methods, supplier selection, stages of the purchasing process, purchasing specifications and appropriate purchasing conditions will be emphasized.

CLN 453- Sustainable Gastronomy

This course is designed to provide students with the knowledge, skills, and abilities necessary to manage a variety of food service activities, resulting in highly skilled managers in the food service industry.

CLN 458- French Pastry and Dessert Techniques

The aim of this course is to provide students with theoretical knowledge of classical and modern French pastry techniques and to reinforce this knowledge through practical application. Students will develop the skills to prepare, decorate, and present iconic French desserts in accordance with hygienic standards. The course also aims to enhance students' industry competencies by equipping them with creative thinking, aesthetic presentation, and professional culinary discipline.

CLN 459 - Food and Wine
This course will introduce students to wine production, grape varieties, wine and food pairings, and wine quality assessment. Students will be introduced to how to create a wine menu, wine-producing regions around the world, and the general characteristics of their wines. Other course components include wine tasting techniques, blind tastings, and wine evaluations.

CLN 460- Product Development in Gastronomy

This course aims to effectively manage the process of developing a product in the field of gastronomy, from the idea stage to marketing and registration.

CLN 470- Entrepreneurship

The primary objective of this course is to explain the concepts, theories, and topics identified, and to enhance students' existing knowledge by raising their awareness of these topics. Students are encouraged to examine the selected topics in depth, discuss their validity, and evaluate them using critical thinking skills. Furthermore, the course aims to develop and develop specific skills, thereby increasing their thinking, knowledge, and understanding of relevant concepts.

CLN 473 - Independent Field Study:
This is a self-paced course, conducted with the support of an advisor. Students design an individual academic project on a topic of interest within their field of study. This course provides students with the opportunity to gain academic learning experiences tailored to their individual interests and abilities.

RUS 101 - Russian I
This course aims to introduce students to basic grammar, the Russian alphabet, intonation, pronunciation, and the rules of Russian grammar. This course teaches students introductory terminology, written expression, reading rules, listening, speaking, and communication skills.

GER 101-German I:
This course aims to provide students with information about intonation, pronunciation, and basic grammar rules. It emphasizes grammar usage with research focused on general topics.

FRA 101-French I
This course is for beginners in French. It aims to teach themed vocabulary and grammar rules, helping students acquire the ability to use them in everyday conversations.

RUS 102-Russian II
This course aims to increase the terminology knowledge of pre-intermediate students and to develop their reading, writing, listening and speaking skills through individual, pair and group work.

GER 102 - German II
This course aims to improve students' German writing skills. It also aims to introduce students to short conversational expressions through exercises on tourism-related topics. Grammar is taught through dialogues and reading passages.

FRA 102-French II
This course is a continuation of FRA 101. The aim of this course is to develop students' vocabulary and grammar knowledge and to enable them to write compositions on various topics.

RUS 201-Russian III:
This course aims to equip students with the necessary speaking and communication skills to meet the needs of daily life in a variety of situations, using the readily available language structures found in modern Russian. Additionally, speaking and discussion sessions are conducted on tourism, travel, and hospitality related to Russia.

GER 201-German III
This course includes activities on establishing, combining and arranging oral expressions and oral discussions on tourism-related topics in order to provide students with effective communication skills.

FRA 201-French III
This course aims to enable students to understand simple conversations in everyday life. Short literary texts are read and discussed throughout the course.

RUS 202-Russian IV:
This course aims to develop students' creative, fluent, and spontaneous speaking skills, listening to rapid-fire conversations, and simultaneous written expression skills. Students are also taught effective communication skills in tourism and hospitality via the internet in the computer lab.

GER 202-German IV
This course aims to provide students with effective communication skills while teaching communication and grammar together.

FRA 202-French IV:
Students taking this course are expected to be able to write and interpret compositions at a proficient level. They will be able to participate in limited social and cultural discussions and gain written and oral communication skills.