ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
Istanbul Okan University
Degree Programs
Gastronomy And Culinary Arts (English)
General Information For Students
Diploma SupplementErasmus Policy Statement
National Qualifications
Gastronomy And Culinary Arts (English)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Structure Diagram with Credits

1. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
ATA111 Atatürk Principles and The History of Turkish Revolution I EN 2 0 2 2
GSTE105 Main Principles of Gastronomy 2 0 2 4
GSTE109 Food Safety, Hygiene and Sanitation 2 0 2 5
GSTE111 Food Science in Gastronomy 3 0 3 5
GSTE155 Food and Beverage Management 3 0 3 5
TRD111 Turkish I EN 2 0 2 2
Foreign Language Elective 0 0
total 14 23
2. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
ATA112 Atatürk Principles and The History of Turkish Revolution II EN 2 0 2 2
BBA222 Entrepreneurship Applications EN 2 0 2 3
GSTE108 Fundamentals of Culinary Techniques 1 2 2 3 5
GSTE126 Nutrition and Diet 3 0 3 5
GSTE130 Health and First Aid 2 0 2 3
GSTE132 Mathematics for Gastronomy 2 0 2 3
GSTE136 Art Practices in Gastronomy EN 2 2 3 5
TRD112 Turkish II EN 2 0 2 2
Foreign Language Elective 0 0
total 19 28
3. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GSTE207 Fundamentals of Culinary Techniques 2 2 2 3 5
GSTE209 History of Food and Gastronomy 3 0 3 4
GSTE213 Bakery 2 2 3 5
GSTE219 Local Cuisine 1 (Aegean+Mediterranean) 2 2 3 5
GSTE235 Entrepreneurship Practices in Gastronomy 2 0 2 3
GSTE240 Structural Food İmplications 3 0 3 6
Department Elective 0 0
total 17 28
4. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GSTE214 Fundamentals of Culinary Techniques 3 2 2 3 5
GSTE228 History of Turkish Cuisine 3 0 3 4
GSTE234 Bakery and Dessert Techniques 2 2 3 5
GSTE246 Occupational Safety and Health 2 0 2 3
GSTE248 Local Cuisine 2 (Central Anatolia+Black Sea) 2 2 3 5
Department Elective 0 0
total 14 22
5. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GSTE315 Science of Wine 2 0 2 5
GSTE317 Local Cuisine 3 (East+South Eastern) 2 2 3 6
GSTE319 Gastronomy, Culture and Society 2 0 2 5
GSTE361 Human Resource Management in Gastronomy 3 0 3 6
Department Elective 0 0
Department Elective 0 0
total 10 22
6. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GSTE318 Advanced Bakery Techniques 2 2 3 6
GSTE322 Local Cuisine 4 2 2 3 6
GSTE334 Beverages and Mixology 3 0 3 6
INTS002 Internship 2 (60 work days) 0 0 0 4
Department Elective 0 0
Department Elective 0 0
total 9 22
7. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GSTE411 French Cuisine and Techniques 2 2 3 6
GSTE422 Graduation Project 2 0 2 5
GSTE431 Food Regulations and Labour Law 2 0 2 6
GSTE433 Sales and Marketing in Gastronomy 2 0 2 4
Department Elective 0 0
Department Elective 0 0
total 9 21
8. Semester
Course Code Course Name Language Prerequisites Theoretical Practical Credit ECTS
GSTE404 World Cuisines 2 2 3 6
GSTE408 Food and Beverage Cost Control 3 0 3 6
GSTE410 Intern Gastronomy 0 16 8 18
total 14 30