| Course Code | Course Name | Credit | ECTS |
| Academic Year I | Fall | ||
| 0050010001 | General Tourism | 3 | 6 |
| 0050010003 | General Economy | 3 | 6 |
| 0050010004 | Gastronomy and Food History | 2 | 4 |
| 0050010009 | Basic Principles of Nutrition | 3 | 6 |
| AİT101 | History of Turkish Revolution and Atatürk’s Principles I | 2 | 2 |
| TDL101 | Turkish Language I | 2 | 2 |
| YBD101 | Foreign Language I | 2 | 2 |
| AYD101 | Academic Article | 2 | 2 |
| AKT101 | Academic Turkish | 2 | 2 |
| Academic Year I | Spring | ||
| 0050010010 | General Business | 3 | 6 |
| 0050010020 | Food Chemistry | 3 | 6 |
| 0050010011 | Basic Kitchen Knowledge | 3 | 7 |
| AİT102 | History of Turkish Revolution and Atatürk’s Principles | 2 | 2 |
| TDL102 | Turkish Language | 2 | 2 |
| YBD102 | Foreign Language | 2 | 2 |
| 0050010008 | Basic Information Technologies Application | 2 | 3 |
| KRP102 | Career Planning | 1 | 2 |
| AKT102 | Academic Turkish | 2 | 2 |
| Academic Year II | Fall | ||
| 0050010002 | Communication and Behavioral Sciences | 3 | 3 |
| 0050010018 | Food & Beverage Services Management | 2 | 2 |
| 0050010051 | Food Science and Technology | 3 | 4 |
| 0050010032 | Food Safety and Hygiene | 3 | 4 |
| 0050010017 | Management and Organization | 3 | 4 |
| 0050010015 | Culinary Application-I | 3.5 | 4 |
| 0050010030 | Turkish Cuisine | 3.5 | 4 |
| 0050010021 | English Speaking and Reading | 3 | 3 |
| BTF201 | History and Philosophy of Science | 2 | 2 |
| Academic Year II | Spring | ||
| 0050010052 | Service and Bar Techniques | 3 | 4 |
| 0050010019 | Tourism Marketing | 3 | 5 |
| 0050010053 | Food Legislation | 2 | 3 |
| 0050010081 | Courtesy and Protocol Principles | 2 | 3 |
| 0050010022 | Culinary Application-II | 3.5 | 5 |
| 0050010077 | Pastry Applications | 3.5 | 5 |
| 0050010028 | Business English | 3 | 5 |
| Academic Year III | Fall | ||
| 0050010049 | Menü Planning and Food and Beverage Cost Control | 3 | 4 |
| 0050010096 | Institutional Nutrition and Catering Systems | 3 | 4 |
| 0050010041 | World Cuisine-I | 3.5 | 5 |
| 0050010033 | Professional Foreign Language-I (ENG) | 2 | 3 |
| Elective Foreign Language I | 2 | 5 | |
| Elective Area Course I | 3.5 | 5 | |
| Elective Course I | 2 | 4 | |
| 0050010034 | German-I | 2 | 5 |
| 0050010035 | French-I | 2 | 5 |
| 0050010104 | Russian-I | 2 | 5 |
| 0050010079 | Chocolate and Candy Decoration | 3.5 | 5 |
| 0050010038 | Diet Cuisine | 3.5 | 5 |
| *** | Basic Barista Training | 3.5 | 5 |
| 0050010106 | Gastronomy and Media | 2 | 4 |
| 0050010107 | Food Toxicology | 2 | 4 |
| 0050010042 | Management of Culinarry Service | 2 | 4 |
| OZS101 | Introduction to the University Life | 2 | 4 |
| Academic Year III | Spring | ||
| 0050010036 | Food Styling and Photography | 2 | 3 |
| 0050010099 | Special Interest Tourism | 3 | 3 |
| 0050010083 | World Cuisine-II | 3.5 | 5 |
| ELD302 | Critical Thinking | 2 | 2 |
| 0050010043 | Professional Foreign Language-II (ENG) | 2 | 3 |
| Elective Foreign Language II | 2 | 5 | |
| Elective Area Course II | 3.5 | 5 | |
| Elective Course II | 2 | 4 | |
| 0050010044 | German-II | 2 | 5 |
| 0050010045 | French-II | 2 | 5 |
| 0050010117 | Russian-II | 2 | 5 |
| 0050010066 | Garde Manger (cold kitchen) | 3.5 | 5 |
| 0050010098 | Bread Baking Technology | 3.5 | 5 |
| Food and Sustainable in the Kitchen | 2 | 4 | |
| 0050010067 | Beverages and Features | 2 | 4 |
| 0050010029 | Banquette Organization and Training | 2 | 4 |
| OZS102 | Social Responsibility and Healthy Life | 2 | 4 |
| 0050010037 | Job Training | 1 | 20 |
| Academic Year IV | Fall | ||
| 0050010063 | Work Safety and Social Rights | 2 | 4 |
| 0050010121 | Food Additives | 2 | 4 |
| Ethics in tourism | 2 | 3 | |
| 0050010057 | Professional Foreign Language III (ENG) | 2 | 3 |
| Elective Foreign Language III | 2 | 5 | |
| Elective area course III | 3.5 | 6 | |
| Elective Course III | 2 | 5 | |
| German- III | 2 | 5 | |
| French-III | 2 | 5 | |
| Russian-III | 2 | 5 | |
| 0050010073 | Local Cuisine Applications | 3.5 | 6 |
| 0050010093 | Advanced Pastry | 3.5 | 6 |
| 0050010065 | Banquette, Buffet and Coctail Application | 3.5 | 6 |
| 0050010074 | Summer Internship | 0 | 5 |
| 0050010120 | Research Methods | 2 | 5 |
| 0050010087 | Culinary Shows and Seminars | 2 | 5 |
| GNLÇLŞ | Voluntariness work | 2 | 2 |
| Academic Year IV | Spring | ||
| 0050010082 | New Trends in World Cuisines | ||
| 0050010025 | The Kitchen Safety and First Aid | ||
| 0050010123 | Kitchen Planning | ||
| Professional Foreign Language- IV (ENG) | |||
| Elective Foreign Language IV | |||
| Elective area course IV | |||
| Elective Course IV | |||
| 0050010069 | German-IV | 2 | 5 |
| 0050010070 | French-IV | 2 | 5 |
| Russian-IV | 2 | 5 | |
| 0050010061 | Boutique Pastry And Decoration Techniques | 3.5 | 6 |
| 0050010090 | A’la carte kitchen | 3.5 | 6 |
| 0050010055 | Design and Decotarion in Gsatronomy | 3.5 | 6 |
| 0050010091 | Food Formulations and Sensory Analysis | 2 | 5 |
| Gastronomy routes | 2 | 5 | |
| 0050010064 | Entrepreneurship in Tourism Businesses | 2 | 5 |
| BİL102 | Information Technology | 2 | 5 |
