GAST 101 FOOD&BEVERAGE BUSINESS
Food and beverage industry, establishment of food and beverage operations, organisational structure, hygiene, sanitation, menu, service, kitchen, bar, beverage service, cost control, handling guest complaints, marketing.
GAST 102 BEVERAGE CULTURE
A general information about beverages, production method of alcohol and sprits, alchololic beverages, preparation and service methods of alcoholic and non alcoholic beverages.
GAST 103 KITCHEN MANAGEMENT 1
Kitchen in history, basic kitchen production principles, menu, principles of nutrition, food groups, the importance of nutrition, cooking methods used in international cuisines, stocks, sauces, herbs.
GAST 104 FOOD CULTURE
Examining the historical development of economic, social, political and cultural aspects in the process of food production and consumption,European and world cusine from the period of Renaissance to the present, the evolution of food production systems from the period of industrail revolution to the present,with regard to food production and consumption patterns of consumers of individual and social aspects.
GAST 106 PRINCIPLES OF NUTRITION
Nutrion and health, nutrition policy, carbohydrates, lipids, proteins, water and minerals, vitamins, nutrition groups, energy.
GAST 201 KITCHEN MANAGEMENT 2
Kitchen management organisation, basic kitchen planning, preparation of standard recipes, menu planning and development, hygiene in kitchen.
GAST 202 HYGIENE AND SANITATION
Hygiene and sanitation, food hygiene and importance, causes of food deterioration, definition and importance of HACCP, definition and history of food additives.
GAST 221 PHYSICAL PLANNING IN FOOD&BEVERAGE BUSINESS
Selection of site and location for the restaurant,principles of kitchen design,issues to be considered in restaurant design, layout of production and service areas in restaurants,energy management and environmental compatibility.
GAST 222 CATERING PLANNING
Definition of catering concept, alternative menus, vegetarian menu, menu for sportsmen, menu for labors, menu for the amy,diet planning, menu creation,service, packaging,hygiene, cost control,pricing, purchasing and taking order.
GAST 223 BANQUET MANAGEMENT
Definition and importance of banquet, banquet organisation, banquet reservation, banquet planning, organizing the banquet hall, clearing the banquet,banquet sales and marketing,protocol in banquet.
GAST 301 FERMENTED BEVERAGES
General information about fermented beverages, brewing techniques, process of brewing, types of beer and wine and other fermented beverages.
GAST 302 DIET PROGRAMMING
Obesity and its causes,ideal weight,principles of diet planning, the correct nutritional habits, types of diet; the Mediterranean,Miami, Zone,Realage,slimming.
GAST 303 QUALITY CONTROL PROCESSING
Examining the quality control methods such as HACCP, ISO 9001:2000, ISO 14000, OHSAS.
GAST 304 TURKISH CUISINE
The history of Turkish cuisine, turkish cuisine features, Mediterranean cuisine within the turkish cuisine, differences in turkish cuisine.
GAST 306 SEA FOODS
Sea food,types of fish and shellfish, seafood preparation, seafood cooking methods, sauces for seafood.
GAST 320 BIOCHEMICALS IN NUTRITION
GAST 325 COCTAILS
The concept of a coctail, types of coctails, coctail presentation methods, coctail equipment, getting ready for a coctail to be considered, decorating different coctail glasses.
GAST 401 MILITARY AND HOSPITAL CATERING
Daily dietry allowance for military personnel and hospital patients, menu planning for military and hospital, diet planning for patients who have different health problems.
GAST 402 PROCUREMENT IN FOOD &BEVERAGE BUSINESS
Analysis of food& beverage purchasing function, receiving and storing, factors of affecting the purchasing , purchasing methods, purchasing problems.
GAST 403 SPORT CATERING
Daily dietry allowance for athletes, nutrition before competition, nutrition after competition, proper nutrition guideliness for athletes.
GAST 405 POSTMODERN FOOD CULTURE
Definition of the concept of postmodernism, the history of food culture, the modern food culture, changes in food culture,fast food culture, franchising and fusine cuisine.
GAST 421
GAST 423 FOOD TECHNOLOGY
The history of food technology, techological development of food storage methods,canned, dairy products, meat and meat products, freezing, salting and technological aspects of radiation processing.
GAST 425 CATERING IN AIRLINES