GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR
Course Structure Diagram with Credits
1.Semester Course Plan | ||||
Code | Course Title | Compulsory/Elective | ECTS | |
ING-101 | FOREIGN LANGUAGE I (ENGLISH) | Compulsory | 3 | |
TAR-101 | PRINCIPLES OF ATATÜRK AND HISTORY OF REVOLUTION I | Compulsory | 2 | |
TUR 101 | INTRODUCTION TO TOURISM | Compulsory | 6 | |
TUR 121 | ECONOMICS | Compulsory | 6 | |
TUR 131 | INTRODUCTION TO ACCOUNTING | Compulsory | 6 | |
TUR 141 | INTRODUCTION TO LAW | Compulsory | 5 | |
TÜR-101 | TURKISH I | Compulsory | 2 | |
Total ECTS credits: | 30 |
2.Semester Course Plan | ||||
Code | Course Title | Compulsory/Elective | ECTS | |
ING-102 | FOREIGN LANGUAGE II (ENGLISH) | Compulsory | 3 | |
REH 102 | BEHAVIORAL SCIENCES | Compulsory | 6 | |
REK 102 | RECREATION | Compulsory | 5 | |
TAR-102 | PRINCIPLES OF ATATÜRK AND HISTORY OF REVOLUTION II | Compulsory | 2 | |
TUR 112 | INTRODUCTION TO BUSINESS | Compulsory | 6 | |
TUR 122 | MATHEMATICS FOR BUSINESS | Compulsory | 6 | |
TÜR-102 | TURKISH II | Compulsory | 2 | |
Total ECTS credits: | 30 |
3.Semester Course Plan | ||||
Code | Course Title | Compulsory/Elective | ECTS | |
GAS 211 | FOOD AND BEVERAGE SERVICES | Compulsory | 5 | |
GAS 231 | FOOD LAW | Compulsory | 4 | |
REK 201 | ORGANIZATION THEORY | Compulsory | 5 | |
TUR 221 | STATISTICS | Compulsory | 5 | |
ELECTIVE COURSES(3): | 11 | |||
Total ECTS credits: | 30 |
4.Semester Course Plan | ||||
Code | Course Title | Compulsory/Elective | ECTS | |
GAS 202 | TURKISH CULINARY CULTURE | Compulsory | 4 | |
GAS 212 | KITCHEN PRACTICES I | Compulsory | 6 | |
GAS 222 | BEVERAGE TECHNOLOGY | Compulsory | 4 | |
REH 212 | TOURISM GEOGRAPHY | Compulsory | 5 | |
ELECTIVE COURSES(3): | 11 | |||
Total ECTS credits: | 30 |
5.Semester Course Plan | ||||
Code | Course Title | Compulsory/Elective | ECTS | |
GAS 321 | FOOD SCIENCE AND TECHNOLOGY | Compulsory | 3 | |
GAS 331 | KITCHEN PRACTICES II | Compulsory | 5 | |
TUR 301 | TOURISM MARKETING | Compulsory | 5 | |
ELECTIVE COURSES(4): | 17 | |||
Total ECTS credits: | 30 |
6.Semester Course Plan | ||||
Code | Course Title | Compulsory/Elective | ECTS | |
GAS 332 | FOOD AND BEVERAGE AUTOMATION SYSTEMS | Compulsory | 5 | |
GAS 342 | FOOD SAFETY AND HYGIENE | Compulsory | 4 | |
GAS 352 | KITCHEN PRACTICES III | Compulsory | 4 | |
ELECTIVE COURSES(4): | 17 | |||
Total ECTS credits: | 30 |
7.Semester Course Plan | ||||
Code | Course Title | Compulsory/Elective | ECTS | |
GAS 411 | MENU PLANNING | Compulsory | 5 | |
GAS 461 | BREAD AND PASTRY TECHNOLOGY | Compulsory | 5 | |
TUR 461 | RESEARCH METHODS | Compulsory | 5 | |
ELECTIVE COURSES(3): | 15 | |||
Total ECTS credits: | 30 |
8.Semester Course Plan | ||||
Code | Course Title | Compulsory/Elective | ECTS | |
GAS 422 | FOOD FORMULATION AND SENSORY ANALYSIS | Compulsory | 5 | |
GAS 452 | SERVICE AND BAR PRACTICES | Compulsory | 5 | |
GAS 490 | GRADUATION PROJECT | Compulsory | 5 | |
ELECTIVE COURSES(3): | 15 | |||
Total ECTS credits: | 30 |
Elective Courses | ||||
Code | Course Title | Compulsory/Elective | ECTS | |
GAS 241 | SPICE AND COFFEE CULTURE | Elective | 3 | |
REH 201 | CULTURE AND TOURISM | Elective | 3 | |
REH 211 | COMMUNICATION AND HUMAN RELATIONS | Elective | 3 | |
REH 221 | BASIC ART AND AESTHETIC | Elective | 3 | |
TUR 253 | PROFESSIONAL FOREIGN LANGUAGE I (ENGLISH) | Elective | 5 | |
TUR 255 | PROFESSIONAL FOREIGN LANGUAGE I (GERMAN) | Elective | 5 | |
TUR 257 | PROFESSIONAL FOREIGN LANGUAGE I (FRENCH) | Elective | 5 | |
REH 222 | HEALTH MEASURES AND FIRST AID | Elective | 3 | |
REH 252 | WORLD TOURISM ACTIVITIES | Elective | 3 | |
REH 262 | TRAVEL AND TRANSPORTATION SERVICES | Elective | 3 | |
REK 242 | TOURISM AND ENVIRONMENT | Elective | 3 | |
TUR 254 | PROFESSIONAL FOREIGN LANGUAGE II (ENGLISH) | Elective | 5 | |
TUR 256 | PROFESSIONAL FOREIGN LANGUAGE II (GERMAN) | Elective | 5 | |
TUR 258 | PROFESSIONAL FOREIGN LANGUAGE II (FRENCH) | Elective | 5 | |
GAS 311 | PRINCIPLES OF NUTRITION | Elective | 4 | |
GAS 341 | CATERING SERVICES | Elective | 4 | |
GAS 351 | SERVICE AND BAR | Elective | 4 | |
GAS 361 | GARDE MANGER | Elective | 4 | |
GAS 371 | REGIONAL CUISINES | Elective | 4 | |
TUR 353 | PROFESSIONAL FOREIGN LANGUAGE III (ENGLISH) | Elective | 5 | |
TUR 355 | PROFESSIONAL FOREIGN LANGUAGE III (GERMAN) | Elective | 5 | |
TUR 357 | PROFESSIONAL FOREIGN LANGUAGE III (FRENCH) | Elective | 5 | |
TUR 371 | HOTEL SERVICES AT HEALTH ESTABLISHMENTS | Elective | 4 | |
GAS 372 | FOOD AND BEVERAGE COST CONTROL | Elective | 4 | |
GAS 382 | DESSERTS, CAKES AND PASTRIES | Elective | 4 | |
GAS 392 | OTTOMAN CUISINE | Elective | 4 | |
REK 332 | PLACE DESIGN AND CONCEPT | Elective | 4 | |
TUR 332 | HUMAN RESOURCES MANAGEMENT | Elective | 4 | |
TUR 354 | PROFESSIONAL FOREIGN LANGUAGE IV (ENGLISH) | Elective | 5 | |
TUR 356 | PROFESSIONAL FOREIGN LANGUAGE IV (GERMAN) | Elective | 5 | |
TUR 358 | PROFESSIONAL FOREIGN LANGUAGE IV (FRENCH) | Elective | 5 | |
TUR 362 | ENTREPRENEURSHIP | Elective | 4 | |
GAS 471 | INTERNATIONAL CUISINES | Elective | 5 | |
GAS 481 | PRODUCT IDENTIFICATION AND PURCHASING | Elective | 5 | |
GAS 491 | BANQUET MANAGEMENT | Elective | 5 | |
REH 483 | SPANISH I | Elective | 5 | |
REH 491 | GERMAN I | Elective | 5 | |
REH 493 | FRENCH I | Elective | 5 | |
REH 495 | RUSSIAN I | Elective | 5 | |
TUR 481 | SOCIAL RESPONSIBILITY AND ETHICS | Elective | 5 | |
TUR 491 | LABOUR AND SOCIAL SECURITY LAW | Elective | 5 | |
GAS 462 | FOOD AND BEVERAGE STYLING | Elective | 5 | |
GAS 472 | FUSION CUISINE PRACTICES | Elective | 5 | |
GAS 482 | GASTRONOMY AND FOOD HISTORY | Elective | 5 | |
REH 462 | CITY AND CIVILIZATION | Elective | 5 | |
REH 472 | SPECIAL INTEREST TOURISM | Elective | 5 | |
REH 484 | SPANISH II | Elective | 5 | |
REH 492 | GERMAN II | Elective | 5 | |
REH 494 | FRENCH II | Elective | 5 | |
REH 496 | RUSSIAN II | Elective | 5 |