ASC 101 – Introduction to Basic Culinary Techniques
Course Description:
This course covers topics such as applying the characteristics of ingredients and sauces to elaborate various soup or sauce derivatives, including lectures and laboratory practices.
Credits: 2 ECTS: 6
ASC 102 – Basic Culinary Techniques I
Course Description:
This course covers topics such as applying the characteristics of ingredients and sauces to elaborate various soup or sauce derivatives, including lectures and laboratory practices.
Credits: 3 ECTS: 5
ASC 103 – Principles of Nutrition
Course Description:
This course introduces the basic principles of adequate and balanced nutrition, the properties, sources, and daily requirements of macro and micronutrients. It also covers concepts such as nutritional labeling and health claims. Students will learn how to interpret special dietary needs of customers in food and beverage operations and adapt menus using healthy cooking techniques.
Credits: 3 ECTS: 5
ASC 104 – Basic Pastry Techniques
Course Description:
This course introduces students to the fundamental recipes and concepts that form the foundation of the repertoire used by professional bakers and pastry chefs.
Credits: 3 ECTS: 5
ASC 105 – Food Safety, Hygiene and Sanitation
Course Description:
This course introduces students to the sanitation, hygiene, and occupational safety aspects of food and beverage service. It also enables students to examine food safety and hygiene practices. Topics include handwashing, foodborne illnesses, food microbiology, contamination, food safety management systems (HACCP), cleaning and maintenance of food production and service equipment, and personal hygiene.
Special focus is given to potential risks in the food flow process—such as purchasing, preparation, processing, cooking, holding, storage, and service—and control measures through case studies. The course also covers occupational safety risks that may pose a danger to employees (e.g. cuts, burns, slips and falls, electric shock, etc.).
Credits: 3 ECTS: 5
ASC 109 – Food and Beverage Management
Course Description:
This course covers the explanation and analysis of food service operations in businesses, industries, and healthcare facilities. It includes the organizational structure of food services, job descriptions, internal controls, system design, and the consideration of special food service equipment. The course also analyzes factors in areas such as hotel management, airline catering, catering for other transportation services, educational institutions, and contract food services. Field visits are conducted for these operations.
Credits: 2.5 ECTS: 4
ASC 107 – Information Technologies
Course Description:
This course equips students with basic computer literacy skills. It provides a general overview of computer and information concepts. Students will learn essential applications such as email, MS Word, MS Excel, MS PowerPoint, and the Windows operating system. The course mainly focuses on developing practical skills to effectively use computers in academic settings.
Credits: 1.5 ECTS: 2
ASC 108 – Foods and Their Properties
Course Description:
This course provides detailed coverage of the physical and chemical properties of food, as well as food preservation methods. It emphasizes the changes in food characteristics during preparation, different cooking methods, and storage.
Credits: 3 ECTS: 3
ASC 110 – Desserts and Pastries in Turkish Cuisine
Course Description:
This course aims to teach traditional Turkish dessert and pastry recipes through practical applications.
Credits: 3 ECTS: 4
ASC 201 – Basic Culinary Techniques II
Course Description:
Through 14 weeks of structured theoretical and practical training, students learn the basic processes in gastronomy and professional kitchen practices. The course focuses on general hygiene approaches and culinary jargon. It helps students develop the ability to accurately follow recipes.
Credits: 3 ECTS: 6
ASC 202 – Basic Culinary Techniques III
Course Description:
Throughout this 14-week structured training, students enhance their theoretical and practical knowledge of basic kitchen workflows in gastronomy and professional culinary operations. The course focuses on understanding the sections of the main kitchen, such as Saucier, Rotisseur, Grillardin, and Poissonier. This foundation provides a professional and socio-economic perspective that supports advanced culinary applications.
Credits: 3 ECTS: 5
ASC 203 – Regional Cuisines
Course Description:
This course includes theoretical and practical studies of classical and regional Turkish cuisine. It focuses on basic cooking techniques, modern interpretations of traditional recipes, and practical applications reflecting the characteristics of contemporary Turkish cuisine.
Credits: 3 ECTS: 3
ASC 204 – Ottoman Cuisine
Course Description:
In this course, students aim to read Classical Ottoman chronicles by the end of the semester. The focus is on earlier historical documents written in a simpler style, mostly consisting of Turkish words, to provide foundational understanding.
Credits: 3 ECTS: 4
ASC 205 – Menu Planning
Course Description:
This course includes the explanation of menu planning for all types of services and facilities. Students will work to understand menu layout, selection, development, pricing structure, and restaurant style, along with the type of clientele. The course also addresses food service design concepts. Students will be subjected to purchasing procedures, including the specifications for proper food transportation and storage. Conference sessions, demonstrations, and food preparation are also part of the course.
Credits: 2 ECTS: 4
ASC 206 – World Cuisines
Course Description:
This course teaches the culinary cultures and characteristics shaped by geography, history, and various cultural influences across the continents of Europe, Africa, Asia, and the Americas.
Credits: 3 ECTS: 5
ASC 223 – Food and Beverage Cost Control
Course Description:
This course enables students to evaluate the components of food service management in various food service systems. Students will learn the concepts of cost and sales, their relationship with profit, and how to calculate and apply control factors for food, beverages, and labor.
Credits: 3 ECTS: 3
ASC 208 – Catering and Banquet Services
Course Description:
The course covers food and beverage events, food festivals, indoor/outdoor catering organizations, culinary competitions, and the presentation of national and international cuisines. Students will learn current trends and consumer needs related to culinary events. Upon completing the course, they will understand the mechanisms and communication processes behind contracts, management, supervision, presentation, service, and private organizations.
Credits: 2 ECTS: 2
ASC 209 – Beverages
Course Description:
This course examines the historical development of beverages and their cultural influences, the production and storage of alcoholic and non-alcoholic beverages, and explores food and beverage pairings.
Credits: 2.5 ECTS: 3
ASC 212 – Vegetarian Cuisine
Course Description:
Students learn essential information about individuals with vegetarian or special dietary habits. They develop the skills to create alternative menus tailored to those needs.
Credits: 3 ECTS: 5
ASC 213 – History of Food
Course Description:
This course explores the historical development of food production and consumption from prehistoric times to the Middle Ages, examining it from economic, social, political, and cultural perspectives.
Credits: 3 ECTS: 5
ASC 214 – Food Styling
Course Description:
This course provides technical knowledge and examples of practices needed for expertise in visual, print, and social media, as well as artistic applications. Students explore topics related to food presentation and marketing, especially in the food industry, including fundamental design concepts such as form, texture, balance, color, movement, and plating.
Credits: 3 ECTS: 5
ASC 215 – Occupational Health and Safety in Food and Beverage Businesses
Course Description:
This course examines the historical development of food production and consumption from prehistoric times to the Middle Ages from economic, social, political, and cultural perspectives.
Credits: 3 ECTS: 5
ASC 217 – Chocolate
Course Description:
This course explores the history, origins, and cultural geographies of chocolate and desserts. It examines chocolate-based products and regional dessert interpretations, which are then produced and tasted in the pastry kitchen.
Credits: 3 ECTS: 5
ASC 230 – Social and Personal Development Practices
Course Description:
This course aims to contribute to students’ personal development through a variety of training sessions. It also seeks to raise students’ awareness of social issues, encouraging them to develop responsible behaviors and sensitivity toward their environment. Students are encouraged to participate actively in social responsibility projects as part of their personal development.
Credits: 3 ECTS: 5
ASC 233 – Bakery
Course Description:
This course covers basic bread dough techniques, the essentials of bakery, knowledge of ingredients and equipment, the cultural history of bread, and regional bread types. Students gain familiarity with different bread dough combinations, learn to identify characteristic features, understand the importance of sourdough bread, recognize equipment used in baking, and practice shaping and baking. The course includes hands-on lessons and solutions to common issues encountered during baking.
Credits: 3 ECTS: 5
ASC 234 – Regional Breads
Course Description:
This course provides basic knowledge on the preparation of regional breads traditionally consumed across various regions of Türkiye, with the aim of preserving and passing this culinary heritage from generation to generation.
During the course, students will explore the fundamentals of regional breads from cities such as Trabzon, Afyon, Isparta, Yozgat, Alaşehir, Kula, and Erbaa, including core techniques, ingredient and equipment knowledge, as well as the cultural and historical background of bread. They will also have the opportunity to recognize the characteristic features of various bread types found in the literature from different culinary traditions.
Credits: 3 ECTS: 5
ASC 235 – Entrepreneurship and Business Management
Course Description:
This course introduces the conceptual framework, management, production processes, and institutional support mechanisms required to successfully operate a business by effectively utilizing available resources and taking calculated risks.
Students will gain knowledge about institutions that promote entrepreneurship and listen to the real-life experiences of successful entrepreneurs who will share their journeys. The course offers high motivation by encouraging interaction between students and actual business professionals.
Credits: 3 ECTS: 5
