Course Structure Diagram with Credits

To see the course details (such as objectives, learning outcomes, content, assessment and ECTS workload), click the relevant Course Code given in the table below.

Curriculum (Before 2013)

1. Year Fall Semester
Code Pre. Course Name Theory App/Lab Local Credits ECTS
CLM 101 Sanitation and Safety 3 0 3 6
CLM 103 Concepts and Skills for Culinary Arts 2 2 3 6
ENG 101 Academic Skills in English I 2 2 3 3
IUE 100 Academic and Social Orientation 0 2 1 1
MATH 107 Introduction to Mathematics and Statistics 3 0 3 6
SFL 1013 Second Foreign Languages I 2 2 3 4
TURK 100 Turkish 4 0 4 4
Total : 30
1. Year Spring Semester
Code Pre. Course Name Theory App/Lab Local Credits ECTS
CLM 102 Principles of Nutrition and Menu Planning 3 0 3 6
CLM 104 On kosul Contemporary Culinary Cultures 2 2 3 6
ENG 102 Academic Skills in English II 2 2 3 4
HIST 100 Principles of Atatürk and History of Revolution 4 0 4 4
POOL 003 GEC-Social Sciences A: Economics 3 0 3 6
SFL 1024 Second Foreign Languages II 2 2 3 4
Total : 30
2. Year Fall Semester
Code Pre. Course Name Theory App/Lab Local Credits ECTS
CLM 203 Art, Design and Gastronomy 2 2 3 3
CLM 209 Materials Science and Purchasing in Food Production 3 0 3 3
CLM 212 Baking Techniques 2 2 3 5
ELEC 001 Elective Course I 2 2 3 5
POOL 003 GEC-Social Sciences A: Economics 3 0 3 6
SFL 201 Second Foreign Languages III 2 2 3 4
ST 104 Summer Training (4 weeks) 0 0 0 4
Total : 30
2. Year Spring Semester
Code Pre. Course Name Theory App/Lab Local Credits ECTS
CLM 202 Food and Beverage Management 3 0 3 5
CLM 204 Beverage Culture 3 0 3 4
CLM 206 Food Science 3 0 3 6
ELEC 002 Elective Course II 3 0 3 5
POOL 003 GEC-Social Sciences A: Economics 3 0 3 6
SFL 202 Second Foreign Languages IV 2 2 3 4
Total : 30
3. Year Fall Semester
Code Pre. Course Name Theory App/Lab Local Credits ECTS
CLM 301 Professional Skills Laboratory I 0 8 4 6
CLM 305 Turkish Cuisine 2 2 3 5
ELEC 003 Elective Course III 3 0 3 5
ELEC 004 Elective Course IV 2 2 3 4
POOL 005 GEC- Social Sciences C: Arts and Communication 3 0 3 6
ST 204 Summer Training (4 weeks) 0 0 0 4
Total : 30
3. Year Spring Semester
Code Pre. Course Name Theory App/Lab Local Credits ECTS
CLM 302 Professional Skills Laboratory II 0 8 4 6
CLM 304 Garde Manger 2 2 3 4
ELEC 005 Elective Course V 3 0 3 5
ELEC 006 Elective Course VI 3 0 3 5
ENG 310 Essential Speaking Skills in English 3 0 3 4
POOL 004 GEC- Social Sciences B: Humanities and Social Sciences 3 0 3 6
Total : 30
4. Year Fall Semester
Code Pre. Course Name Theory App/Lab Local Credits ECTS
CLM 401 On kosul Professional Skills Laboratory III 0 6 3 8
CLM 497 On kosul Research and Development Project 2 2 3 5
ELEC 007 Elective Course VII 3 0 3 4
ENG 410 English for Career Development 3 0 3 4
POOL 007 GEC-Innovation and Entreprenuership 3 0 3 5
ST 304 Summer Training (4 weeks) 0 0 3 4
Total : 30
4. Year Spring Semester
Code Pre. Course Name Theory App/Lab Local Credits ECTS
CLM 200 Turkish Cuisine Culture 3 0 3 6
CLM 404 On kosul Professional Skills Laboratory IV 0 6 3 6
CLM 498 On kosul Research and Development Project 0 4 2 4
ELEC 008 Elective Course VIII 3 0 3 5
POOL 002 GEC-Natural and Life Sciences 3 0 3 4
POOL 006 GEC- Social Awareness and Ethics 3 0 3 5
Total : 30
Elective Courses
Code Pre. Course Name Theory App/Lab Local Credits ECTS
CLM 306 European Cuisine 2 2 3 5
CLM 309 Pastry - 1 2 2 3 5
CLM 310 Charcuterie 3 0 3 5
CLM 320 Terminology for Gastronomy 3 0 3 5
CLM 322 On kosul Pastry - 2 2 2 3 5
CLM 330 Computer Applications in Culinary Industry 3 0 3 5
CLM 400 Oenology 3 0 3 5
CLM 402 Cost Analysis and Control 2 2 3 5
CLM 403 Asian Cuisine 2 2 3 5
CLM 405 Restaurant Management 3 0 3 5
CLM 410 Bread Making 2 2 3 5
CLM 412 Banquet Organization and Management 3 0 3 5
CLM 414 Olive, Olive Oil and in Culinary Culture 3 0 3 5
CLM 420 On kosul Advanced Pastry 2 2 3 5
CLM 422 New Product Development in Food Sector 3 0 3 5
CLM 430 Food Styling and Photography 2 2 3 5
CLM 432 Food and Beverage Service 3 0 3 6
CLM 434 On kosul Advanced Pastry 2 2 2 3 5
CLM 436 Chocolate 2 2 3 5
CLM 438 Ottoman and Turkish Desserts 2 2 3 5
CLM 440 Vegeterian Cuisine 2 2 3 5
CLM 444 Sugarcraft and Confectionary 2 2 3 5
CLM 450 American Cuisine 2 2 3 5
CLM 460 Classical European Cuisine 2 2 3 5
CLM 470 Regional Turkish Cuisine 2 2 3 5
CLM 480 Commercial Food Production 3 0 3 5
CLM 488 Trends in Culinary History 3 0 3 5
CLM 490 Quick Service Restaurant Management 3 0 3 5
CLM 499 Food Journalism 3 0 3 5
Additional Notes

In order to graduate, 240 ECTS courses are required. The department students must complete the GED and elective courses to provide a total of 240 ECTS. Otherwise they will be deemed not to fulfill the conditions for graduation from the program.

Important Explanations Related to Elective Courses:

Culinary Arts and Management Department students are obliged to take 8 elective courses in order to graduate.

Elective courses should be taken as the following;

               -5 department electives,

               -3 university electives.

Important Explanations About GEC Courses

The Department of Culinary Arts and Management is obliged to take 8 GED courses to graduate.

From the GED courses;

               -5 from the field of "Social sciences", (3 courses from A, 1 courses from B, 1 course from C)

               -1 from the field of "Social Awareness and Ethics"

               -1 from the field of "Natural and Life Sciences" field,

               -1 from the field of "Innovation and Entrepreneurship ".

If you need support for these courses due to your disability, please refer to Disability Support Unit. Contact; engelsiz@ieu.edu.tr

Curriculum (Before 2013)