SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
Course Structure Diagram with Credits
To see the course details (such as objectives, learning outcomes, content, assessment and ECTS workload), click the relevant Course Code given in the table below.
| 1. Year Fall Semester | ||||||
| Code | Pre. | Course Name | Theory | App/Lab | Local Credits | ECTS |
| CLM 101 | Hygiene and Safety | 3 | 0 | 3 | 6 | |
| CLM 103 | Concepts and Skills for Culinary Arts - I | 1 | 4 | 3 | 6 | |
| CLM 105 | Introduction to Gastronomy | 3 | 0 | 3 | 6 | |
| ENG 101 | Academic Skills in English I | 2 | 2 | 3 | 3 | |
| IUE 100 | Orientation and Career Planning | 1 | 0 | 1 | 2 | |
| SFL 1013 | Second Foreign Languages I | 2 | 2 | 3 | 3 | |
| TURK 100 | Turkish | 4 | 0 | 4 | 4 | |
| Total : | 30 | |||||
| 1. Year Spring Semester | ||||||
| Code | Pre. | Course Name | Theory | App/Lab | Local Credits | ECTS |
| CLM 102 | Principles of Nutrition and Menu Planning | 3 | 0 | 3 | 6 | |
| CLM 104 |
|
Concepts and Skills for Culinary Arts - II | 1 | 4 | 3 | 6 |
| CLM 108 | Calculations For Culinary Applications | 3 | 0 | 3 | 6 | |
| ENG 102 | Academic Skills in English II | 2 | 2 | 3 | 4 | |
| HIST 100 | Principles of Atatürk and History of Revolution | 4 | 0 | 4 | 4 | |
| SFL 1024 | Second Foreign Languages II | 2 | 2 | 3 | 4 | |
| Total : | 30 | |||||
| 2. Year Fall Semester | ||||||
| Code | Pre. | Course Name | Theory | App/Lab | Local Credits | ECTS |
| CLM 211 | Turkish Cuisine Culture | 3 | 0 | 3 | 4 | |
| CLM 213 | Cooking and Baking Techniques | 1 | 4 | 3 | 5 | |
| CLM 215 | Fundamentals of Pastry and Baking - I | 2 | 4 | 4 | 5 | |
| CLM 217 | Ethics in Gastronomy | 2 | 0 | 2 | 3 | |
| CLM 219 | Materials Science and Purchasing in Food Production | 3 | 0 | 3 | 4 | |
| ELEC 001 | Elective Course I | 2 | 2 | 3 | 5 | |
| SFL 201 | Second Foreign Languages III | 2 | 2 | 3 | 4 | |
| Total : | 30 | |||||
| 2. Year Spring Semester | ||||||
| Code | Pre. | Course Name | Theory | App/Lab | Local Credits | ECTS |
| CLM 202 | Food and Beverage Management | 3 | 0 | 3 | 5 | |
| CLM 206 | Food Science | 2 | 2 | 3 | 6 | |
| CLM 214 | Art, Design and Gastronomy | 1 | 4 | 3 | 5 | |
| CLM 216 |
|
Fundamentals of Pastry and Baking - II | 2 | 4 | 4 | 5 |
| ELEC 002 | Elective Course II | 3 | 0 | 3 | 5 | |
| SFL 202 | Second Foreign Languages IV | 2 | 2 | 3 | 4 | |
| Total : | 30 | |||||
| 3. Year Fall Semester | ||||||
| Code | Pre. | Course Name | Theory | App/Lab | Local Credits | ECTS |
| CLM 301 | Professional Skills Laboratory I | 2 | 6 | 5 | 6 | |
| CLM 305 | Turkish Cuisine | 1 | 4 | 3 | 5 | |
| CLM 317 |
|
Cost Analysis and Control | 2 | 2 | 3 | 5 |
| CLMST 304 | Internship (8 Weeks) | 0 | 0 | 0 | 4 | |
| ELEC 003 | Elective Course III | 3 | 0 | 3 | 5 | |
| ELEC 004 | Elective Course IV | 2 | 2 | 3 | 5 | |
| Total : | 30 | |||||
| 3. Year Spring Semester | ||||||
| Code | Pre. | Course Name | Theory | App/Lab | Local Credits | ECTS |
| CLM 302 |
|
Professional Skills Laboratory II | 2 | 6 | 5 | 6 |
| CLM 304 | Garde Manger | 1 | 4 | 3 | 4 | |
| CLM 308 | Restaurant Management | 3 | 0 | 3 | 5 | |
| ELEC 005 | Elective Course V | 3 | 0 | 3 | 5 | |
| ENG 310 |
|
Essential Speaking Skills in English | 3 | 0 | 3 | 4 |
| POOL 006 | GEC- Social Awareness and Ethics | 3 | 0 | 3 | 6 | |
| Total : | 30 | |||||
| 4. Year Fall Semester | ||||||
| Code | Pre. | Course Name | Theory | App/Lab | Local Credits | ECTS |
| CLM 413 |
|
Professional Skills Laboratory - III | 2 | 6 | 5 | 6 |
| CLM 495 |
|
Graduation Project - I | 2 | 2 | 3 | 6 |
| CLMST 404 |
|
Internship (12 Weeks) | 0 | 0 | 0 | 4 |
| ELEC 006 | Elective Course VI | 2 | 2 | 3 | 4 | |
| ENG 410 |
|
English for Career Development | 3 | 0 | 3 | 4 |
| POOL 007 | GEC-Innovation and Entreprenuership | 3 | 0 | 3 | 6 | |
| Total : | 30 | |||||
| 4. Year Spring Semester | ||||||
| Code | Pre. | Course Name | Theory | App/Lab | Local Credits | ECTS |
| CLM 404 |
|
Professional Skills Laboratory IV | 2 | 6 | 5 | 6 |
| CLM 406 | Aegean Cuisine | 1 | 4 | 3 | 4 | |
| CLM 408 | Beverage Culture | 3 | 0 | 3 | 4 | |
| CLM 496 |
|
Graduation Project - II | 0 | 4 | 2 | 6 |
| ELEC 007 | Elective Course VII | 3 | 0 | 3 | 5 | |
| ELEC 008 | Elective Course VIII | 3 | 0 | 3 | 5 | |
| Total : | 30 | |||||
| Elective Courses | ||||||
| Code | Pre. | Course Name | Theory | App/Lab | Local Credits | ECTS |
| CLM 220 | Food Styling and Photography | 2 | 2 | 3 | 4 | |
| CLM 221 | Olive, Olive Oil and Culinary Culture | 3 | 0 | 3 | 4 | |
| CLM 222 | Chocolate | 2 | 2 | 3 | 5 | |
| CLM 223 | Bread Making | 2 | 2 | 3 | 4 | |
| CLM 224 |
|
Advanced Bakery | 1 | 4 | 3 | 5 |
| CLM 225 | Terminology for Gastronomy | 3 | 0 | 3 | 4 | |
| CLM 226 | Food and Beverage Service | 3 | 0 | 3 | 4 | |
| CLM 227 | Food Journalism | 3 | 0 | 3 | 4 | |
| CLM 228 | Trends in Culinary History | 3 | 0 | 3 | 4 | |
| CLM 232 | New Trends in Gastronomy | 3 | 0 | 3 | 4 | |
| CLM 321 | Pastry - I | 0 | 4 | 2 | 5 | |
| CLM 322 |
|
Pastry - 2 | 2 | 2 | 3 | 5 |
| CLM 323 | Oenology | 3 | 0 | 3 | 4 | |
| CLM 324 |
|
Oenology, Food, Sensory Analysis | 2 | 2 | 3 | 5 |
| CLM 325 | European Cuisine | 2 | 2 | 3 | 5 | |
| CLM 326 | Vegeterian Cuisine | 2 | 2 | 3 | 4 | |
| CLM 327 | Banquet Organization & Management | 3 | 0 | 3 | 4 | |
| CLM 328 | Gastronomy Tourism | 3 | 0 | 3 | 4 | |
| CLM 329 | New Product Development in Food Sector | 3 | 0 | 3 | 4 | |
| CLM 331 | Asian Cuisine | 2 | 2 | 3 | 5 | |
| CLM 332 | Computer Applications in Culinary Industry | 3 | 0 | 3 | 4 | |
| CLM 333 | Special Issues in Nutrition and Menu Planning | 3 | 0 | 3 | 5 | |
| CLM 341 |
|
Cooking Chemistry: Applied Culinary Reactions | 1 | 4 | 3 | 5 |
| CLM 355 | Marketing Food and Beverages | 3 | 0 | 3 | 4 | |
| CLM 421 |
|
Advanced Pastry - I | 2 | 4 | 4 | 5 |
| CLM 423 | Charcuterie | 2 | 2 | 3 | 5 | |
| CLM 424 | Regional Italian Cuisine | 2 | 2 | 3 | 5 | |
| CLM 426 | American Cuisines | 2 | 2 | 3 | 5 | |
| CLM 427 | Ottoman and Turkish Desserts | 2 | 2 | 3 | 4 | |
| CLM 428 | Applied Workshops in Gastronomy | 3 | 0 | 3 | 4 | |
| CLM 429 | Sugarcraft and Confectionary | 2 | 2 | 3 | 4 | |
| CLM 431 | Commercial Food Production | 3 | 0 | 3 | 5 | |
| CLM 433 | Gastronomy Strategies and Branding | 3 | 0 | 3 | 6 | |
| CLM 442 |
|
Advanced Pastry - II | 2 | 4 | 4 | 5 |
| CLM 462 | Classical European Cuisine | 2 | 2 | 3 | 5 | |
| CLM 472 | Regional Turkish Cuisines | 2 | 2 | 3 | 4 | |
| CLM 491 | Quick Service Restaurant Management | 3 | 0 | 3 | 4 | |
| Additional Notes |
In order to graduate, 240 ECTS courses are required. The department students must complete the General Education Courses (GEC) and elective courses to provide a total of 240 ECTS. Otherwise they will be deemed not to fulfill the conditions for graduation from the program. Important Explanations Related to Elective Courses: Department of Gastronomy and Culinary Arts students are obliged to take 8 elective courses in order to graduate. Elective courses should be taken as the following; - at least 5 department electives,
Important Explanations About General Education Courses (GEC) Courses The Department of Gastronomy and Culinary Arts students are obliged to take 2 GED courses to graduate. From the GEC courses;
-1 from the field of "Social Awareness and Ethics" -1 from the field of "Innovation and Entrepreneurship ". |
If you need support for these courses due to your disability, please refer to Disability Support Unit. Contact; engelsiz@ieu.edu.tr |
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