Curriculum

Year 1 Semester 1
Code Course Name A P L C ECTS
YDL101 FOREIGN LANGUAGE I (ENG.) 3 0 0 3 3
TRD101 TURKISH LANGUAGE I 2 0 0 2 2
PEP157 INTRODUCTION TO PASTRY AND BREAD MAKING 3 0 0 3 6
PEP155 HAMUR TEKNİKLERİ 0 4 0 2 6
PEP153 PASTACILIK TEKNİKLERİ I 0 4 0 2 6
GDP157 HYGIENE AND SANITATION 2 0 0 2 5
ATA101 PRINCIPLES OF ATATURK AND THE HISTORY OF TURKISH REVOLUTION I 2 0 0 2 2
A: Academic, P: Practical, L: Laboratory, C: Credit 16 30
Year 1 Semester 2
Code Course Name A P L C ECTS
YDL102 FOREIGN LANGUAGE II (ENG.) 3 0 0 3 3
TRD102 TURKISH LANGUAGE II 2 0 0 2 2
PEP158 REGIONAL DESSERT MAKING TECHNIQUES 0 4 0 2 4
PEP156 BREAD MAKING AND BAKERY I 0 4 0 2 4
PEP154 PASTRY TECHNIQUES II 0 4 0 2 4
GDP154 NUTRITION PRINCIPLES 3 0 0 3 6
ATA202 PRINCIPLES OF ATATURK AND HISTORY OF TURKISH REVOLUTION II 2 0 0 2 2
ASP156 MENU PLANNING 3 0 0 3 5
A: Academic, P: Practical, L: Laboratory, C: Credit 19 30
Year 2 Semester 3
Code Course Name A P L C ECTS
PEP253 CHOCOLATE ART 0 4 0 2 6
PEP251 BREAD MAKING AND BAKERY II 0 4 0 2 5
MYO299 SUMMER INTERNSHIP 0 0 0 0 1
ASP151 GASTRONOMY HISTORY AND CULTURE 2 0 0 2 3
A: Academic, P: Practical, L: Laboratory, C: Credit 12 30
Year 2 Semester 4
Code Course Name A P L C ECTS
PEP256 FOOD AND BEVERAGE MANAGEMENT 2 0 0 2 6
PEP254 DECORATION IN PASTRIES 0 4 0 2 5
PEP252 CREATIVE CAKE AND DESSERT APPLICATIONS 0 4 0 2 4
A: Academic, P: Practical, L: Laboratory, C: Credit 12 30