StudyQA — Bachelor: Culinary Arts and Management Program

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Description Contents Requirements

The aim of the Culinary Arts and Management Program is to develop practical knowledge and skills, to raise chefs and chef candidates that are experts in world culinary cultures, and to equip students with the necessary theoretical and practical knowledge in gastronomy and culinary arts.

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.

1. Year Fall Semester
Code	Pre.	Course Name	Theory	Application/Laboratory	Local Credits	ECTS
SFL 1013		Second Foreign Languages I	2	2	3	3
IUE 100		Academic and Social Orientation	0	2	1	1
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
MATH 107		Introduction to Mathematics and Statistics	3	0	3	5
Total :	24

1. Year Spring Semester
Code	Pre.	Course Name	Theory	Application/Laboratory	Local Credits	ECTS
CLM 104		Contemporary Culinary Cultures	2	2	3	6
SFL 1024		Second Foreign Languages II	2	2	3	3
CLM 102		Principles of Nutrition and Menu Planning	3	0	3	6
ENG 102		Academic Skills in English II	2	2	3	3
HIST 100		Principles of Atatürk and History of Revolution	0	0	0	0
Total :	18

2. Year Fall Semester
Code	Pre.	Course Name	Theory	Application/Laboratory	Local Credits	ECTS
CLM 203		Art, Design and Gastronomy	3	0	3	3
SFL 201		Second Foreign Languages III	2	2	3	3
CLM 205		Materials in Food Production	3	0	3	4
ST 100		Summer Training	0	0	0	0
Total :	10

2. Year Spring Semester
Code	Pre.	Course Name	Theory	Application/Laboratory	Local Credits	ECTS
CLM 206		Food Chemistry	3	0	3	6
CLM 204		Beverage Culture	3	0	3	4
CLM 202		Food and Beverage Management	3	0	3	5
SFL 202		Second Foreign Languages IV	2	2	3	3
Total :	18

3. Year Fall Semester
Code	Pre.	Course Name	Theory	Application/Laboratory	Local Credits	ECTS
CLM 305		Turkish Cuisine	2	2	3	5
CLM 301		Professional Skills Laboratory I	0	8	4	6
SFL 301		Second Foreign Languages V	2	2	3	3
ST 200		Internship I	0	0	0	4
Total :	18

3. Year Spring Semester
Code	Pre.	Course Name	Theory	Application/Laboratory	Local Credits	ECTS
CLM 304		Garde Manger	1	2	2	4
SFL 302		Second Foreign Languages VI	2	2	3	3
ELEC 004		Elective Course IV	0	0	3	5
CLM 302		Professional Skills Laboratory II	0	8	4	6
Total :	18

4. Year Fall Semester
Code	Pre.	Course Name	Theory	Application/Laboratory	Local Credits	ECTS
ELEC 007		Elective Course VII	0	0	3	5
ELEC 006		Elective Course VI	0	0	3	5
CLM 401		Professional Skills Laboratory III	0	6	3	8
SFL 401		Second Foreign Languages VII	2	2	3	3
ST 300		Internship II	0	0	0	4
Total :	25

4. Year Spring Semester
Code	Pre.	Course Name	Theory	Application/Laboratory	Local Credits	ECTS
CLM 404		Professional Skills Laboratory IV	0	6	3	6
SFL 402		Second Foreign Languages VIII	2	2	3	3
ELEC 010		Elective Course X	0	0	3	5
ELEC 009		Elective Course IX	0	0	3	5
CLM 498		Graduation Project	0	4	2	5
Total :	24

Elective Courses
Code	Pre.	Course Name	Theory	Application/Laboratory	Local Credits	ECTS
CLM 306		European Cuisine	2	2	3	5
CLM 309		Pastry	2	2	3	5
CLM 310		Charcuterie	3	0	3	5
CLM 400		Onelogy	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		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 440		Vegeterian Cuisine	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
CLM 444		Sugarcraft and Chocolate	2	2	3	5
CLM 432		Food and Beverage Service	0	0	3	5

In the framework of the regulations set by Higher Education Council of Turkey (YÖK), student admission for this undergraduate program is made through a university entrance examination called ÖSYS and an “Aptitude Test” conducted by İzmir University of Economics. After getting the minimum score from ÖSYS, the students can apply directly to İzmir University of Economics for a pre-registration with their ÖSYS score and take the “Aptitude Test” . According to the evaluation of the scores, the applications of the students are finalized.

International students are accepted to this undergraduate program according to the score of one of the international exams they take such as SAT,ACT etc. or according to their high school diploma score.

Exchange student admission is made according to the requirements determined by bilateral agreements signed by IUE and the partner university.

Visiting students can enroll for the courses offered in this program upon the confirmation of the related academic unit. Additionally, they need to prove their English language level since the medium of instruction at IUE is English.

The students studying in this undergraduate program are required to have a Cumulative Grade Points Average (Cum.GPA) of not less than 2.00/4.00 and have completed all the courses with at least a letter grade of DD/S in the program in order to graduate. The minimum number of ECTS credits required for graduation is 240. It is also mandatory for the students to complete their compulsory internship in a specified duration and quality.