Course Contents

COURSE CONTENTS
GMSE 501 – Research Methods and Techniques
This course introduces scientific concepts, the design of a scientific research, the characteristics and processes of qualitative-quantitative and mixed methods, scientific reporting, and citation topics.
GMSE 503 – Gastronomy Science
This course covers the fundamental areas of gastronomy science. It includes information about nutrition, molecular gastronomy, fusion cuisine, basic kitchen techniques, gastronomy history, food legislation, and hygiene. The working areas of gastronomy science are discussed interactively, facilitating knowledge and opinion exchange.
GMSE 505 – Strategic Management in Gastronomy
The aim of this course is to explore what businesses need to do to gain a competitive advantage and sustain their operations. The content of the course includes strategic management concepts, strategic management theories, external environment analysis, internal environment analysis, competition strategies, growth strategies, and examples of strategic processes in tourism and hotel organizations in terms of management stage, organizational goals, and strategic planning.
GMSE 507 – Gastronomy and Communication
This course covers the theory and practice of the development of communication science from its inception to the present day, the historical development of advertising, and the preparation of advertising and public relations campaigns in communication media.
GMSE 502 – Kitchen Techniques and Applications
This course emphasizes the effective use of recipes in terms of timing, teaches food preparation, selection of appropriate cooking techniques, and cooking of foods. It explains how to prepare and serve meticulous and delicious meals quickly to real customers in the kitchen, providing the information necessary for professional work in the kitchen. The course includes theoretical and practical studies. The main topics include menu and recipe, food and kitchen safety, recognition and processing of meats, basic cutting, chopping and cooking techniques, aromatic waters, basic sauces and soups, examples from Turkish and world cuisines, and basic techniques and applications related to desserts.
GMSE 504 – Sensory Analysis in Gastronomy
This course will address how product evaluation criteria are determined in gastronomy. Physiological and psychological factors affecting consumer product selection will be discussed. Information about the fundamentals of sensory perception in consumers will be conveyed. The course topics include the effects of different cooking techniques and formulations on the sensory properties of the final product, testing the appearance, taste, smell, sound, etc. sensory properties of the product with sensory panels. In addition, laboratory technologies, equipment, and techniques that can be used to evaluate these properties are also taught in this course.
GMSE 506 – Basic Cooking Methods
This course aims to enable students to look at cooking from different perspectives by addressing topics such as nutrition and nutrients, the purposes of cooking, types of heat transfer, the effects of different cooking methods on health, and safety and health in the kitchen.
GMSE 508 – Management Science and Strategy
A course where students can increase their knowledge in management and develop skills in strategic approach.
GMSE 500 – Seminar
A graduate student registered for the seminar course becomes informed about the methods to be followed and the issues to be considered when conducting scientific research for their thesis. The student improves their skills in compiling and presenting their work in report form during the seminar course. In addition, by using techniques such as tables, graphs, presentations, etc., the student contributes to the development of the scientific discussion environment by sharing their research orally and in writing with other researchers. The aim is to provide the student with the method and perspective necessary to prepare for their thesis.
GMSE 509- Ready Meal Technologies
With the increasing role of women in the business world, the ready meal industry has shown a rapid rise, especially in recent years. The aim of this course is to increase students' knowledge about production technologies for ready meals, the characteristics of tools and equipment used in this field, the problems encountered in this field, and ready meal preserves.
GMSE 511- Functional Foods
This course aims to enable students to look at functional foods from different perspectives by addressing topics such as the definition of functional foods, types of functional foods, positive effects on health, plant-based and animal-based functional foods, and the place of functional foods in the world.
GMSE 513 Management Science
The aim of this course is to comprehensively examine managerial skills, roles, management theories, and functions and to enable students to look at these topics from different perspectives.
GMSE 512 Molecular Gastronomy Techniques
This course aims to enable students to look at molecular gastronomy from different perspectives by addressing topics such as the definition of molecular gastronomy, techniques used, the place of molecular gastronomy in the world, and new trends.
GMSE 514 Trends in the Food and Beverage Industry
The aim of this course is to train qualified chefs who adapt to the changing world order, follow world trends, and apply them in the field.
GMSE 516 Chemical Structures of Foods and Basic Information
This course aims to provide general information about food chemistry and food processing and to discuss their importance from a gastronomic perspective.
GMSE 591 – Thesis I
The aim is to complete the thesis topic and subject determined by the student in cooperation with the thesis advisor during the program period in accordance with scientific and ethical rules. The student, who conducts research in the relevant field in the thesis, carries out the research process in a way that is free from repetition in the thesis subject, aiming to provide a new knowledge, perspective, or method to science, and presents this work to the jury evaluation.
GMSE 592 – Thesis II
The aim is to complete the thesis topic and subject determined by the student in cooperation with the thesis advisor during the program period in accordance with scientific and ethical rules. The student, who conducts research in the relevant field in the thesis, carries out the research process in a way that is free from repetition in the thesis subject, aiming to provide a new knowledge, perspective, or method to science, and presents this work to the jury evaluation.