Istanbul Gelisim University (IGU), Faculty of Fine Arts (FAF), Gastronomy, and Culinary Arts Department aims to support the development of students while they study enjoyably with the applied courses in their curriculum.
Gastronomy and Culinary Arts Department is known as an application-oriented department besides the theoretical courses. For this reason, the curriculum includes courses that students can practice, from basic application techniques to world cuisines. In this way, students have the opportunity to develop their hand skills and apply the techniques they have learned through practice lessons.
Information about the courses in question is given below:
GMS102 Mixology
The aim of this course: To give information about the history and traditions of beverages, types of alcoholic and non-alcoholic beverages, production methods and preparation, beverage serving methods, learning the service of various beverages, sensory evaluation in beverages, learning the beverages used in food preparation and bar management are among the main objectives of the course.
Students taking this course;
• Defines the properties of alcoholic and non-alcoholic beverages.
• Knows the production methods, properties, and preparation of alcoholic and non-alcoholic beverages.
• Knows the details of the cocktail presentations.
• It uses various beverages in food production.
• Knows three basic legal problems related to alcohol service.
• Knows third-party liability laws and bar and beverage laws.
GMS211 Kitchen Applications I and II
These courses aim to provide students with applied knowledge and skills about basic culinary skills and the preparation processes of various food groups. In addition, the application of basic cooking techniques and the effective use of kitchen preparations and recipes in terms of timing, and teaching the preparation and presentation of some basic foods.
Students taking this course;
• Applies standard recipes.
• Applies basic chopping and cooking techniques as needed.
• Categorizes basic sauces and stocks by content, color, and consistency.
• Selects the right cooking technique according to the characteristics of the materials.
GMS216 Bakery and Chocolate Art
This course aims to provide students with various skills and techniques, including the necessary applications for the preparation of basic bakery products used in food businesses.
Students taking this course;
• Students recognize bakery product recipes.
• Students decide on the preservation of bakery products.
• Students categorize bakery products.
• Students produce chocolate and chocolate products.
GMS311 Turkish Cuisine I and II
Purpose of these courses: It is aimed to study Turkish regional cuisines, which have been influenced by different cultures throughout history, theoretically and practically, and to apply traditional Turkish Cuisine recipes in today's modern conditions.
Students taking this course;
• It establishes a connection between the cultural foundations of Turkish cuisine.
• Prepares a report on Turkish eating habits.
• It rearranges the recipes of Turkish regional cuisines.
• Prepares regional cuisine products on a regional basis.
GMS313 Cooking Techniques
This course aims to provide students with basic knowledge and skills about cooking techniques in the field of gastronomy, nutrition, and nutritional elements of different cooking techniques and their effects on health.
Students taking this course;
• Interprets cooking techniques in terms of nutrition, nutrients, and health effects.
• Explains the basic principles and theories of cooking techniques.
• Explains the relationship between cooking techniques and occupational safety principles to be considered in the kitchen.
• Decides on the appropriate cooking technique according to health, physiological needs, and nutritional habits.
• Compares the physical, chemical, and sensory effects of different cooking techniques on food.
GMS314 World Cuisine
This course aims to provide students with detailed information about the main cuisines of the world and to make practical studies about these cuisines.
Students taking this course;
• It designs Europe's leading kitchen understandings.
• Develops recipes suitable for North, South, and Central American cuisine.
• Lists the basic food preparation principles specific to world cuisines.
• Names the dishes specific to the Middle East cuisine culture.
• Compares the features of the world's leading cuisines.
