| 1st Grade Fall Period |
| Course Code | Course Name | Language of Instruction | Type of Course | Theoretical | Practice | Lab | Local Credit | ECTS |
| CULA506 | SUSTAINABLE FOOD PRODUCTION | English | Compulsory | 3 | 0 | 0 | 3.00 | 6.00 |
| CULA504 | CLASSICAL COOKING TECHNIQUES AND INNOVATIVE APPROACHES | English | Compulsory | 3 | 0 | 0 | 3.00 | 6.00 |
| CULA505 | FACTORS AFFECTING THE FOOD CONSUMPTION BEHAVIOUR OF CONSUMERS | English | Compulsory | 3 | 0 | 0 | 3.00 | 6.00 |
| CULA597 | GRADUATION PROJECT | English | Compulsory | 0 | 0 | 0 | 0.00 | 30.00 |
| CULA503 | RESEARCH METHODS & APPLICATIONS IN GASTRONOMY AND CULINARY CULTURE STUDIES | English | Compulsory | 2 | 2 | 0 | 3.00 | 6.00 |
| CULA501 | TURKISH CULINARY CULTURE AND COOKING TECHNICS | English | Compulsory | 2 | 2 | 0 | 3.00 | 6.00 |
| CULA502 | COMPARATIVE CULINARY CULTURES | English | Compulsory | 3 | 0 | 0 | 3.00 | 6.00 |
| Elective (Department) Course Group - 1 | Elective (Department) - 1 | - | - | - | 3.0 | 6.0 |
| Elective (Department) Course Group - 2 | Elective (Department) - 1 | - | - | - | 3.0 | 6.0 |
| Elective (Department) Course Group - 3 | Elective (Department) - 1 | - | - | - | 3.0 | 6.0 |
| Elective (Department) Course Group - 4 | Elective (Department) - 1 | - | - | - | 3.0 | 6.0 |
| Credit Totals | - | - | - | 30 | 90 |
|
| 1st Grade Spring Period |
| Course Code | Course Name | Language of Instruction | Type of Course | Theoretical | Practice | Lab | Local Credit | ECTS |
| Credit Totals | - | - | - | 0 | 0 |
|
| 2nd Grade Fall Period |
| Course Code | Course Name | Language of Instruction | Type of Course | Theoretical | Practice | Lab | Local Credit | ECTS |
| Credit Totals | - | - | - | 0 | 0 |
|
| 2nd Grade Spring Period |
| Course Code | Course Name | Language of Instruction | Type of Course | Theoretical | Practice | Lab | Local Credit | ECTS |
| Credit Totals | - | - | - | 0 | 0 |
|
