2025-2026 Fall Double Major and Minor Program Application Announcement
Yayın Tarihi | 18 August 2025, Monday
Double Major and Minor Application Announcement
For the 2025-2026 Academic Year Fall Semester, double major and minor applications will be made as specified below. Double Major and Minor applications can be made by only students of the Faculty of Tourism, Department of Gastronomy and Culinary Arts to the Department of Nutrition and Dietetics of our Faculty.
What is a Double Major?
It is a program that allows students who meet the success requirement and other conditions to take courses from two diploma programs of the same associate degree/undergraduate diploma programs simultaneously and receive two separate diplomas. A diploma is awarded upon graduation.
What is a Minor?
It is a program that allows students enrolled in a diploma program to take a limited number of courses on a specific subject within the scope of another diploma program among our university's undergraduate diploma programs, provided that they meet the prescribed conditions, and receive a document (minor certificate) that does not replace a diploma. Upon graduation, a minor certificate that does not replace a diploma is awarded.
Application dates for the 2025-2026 Fall Semester
Double Major: 18.08.2025-27.08.2025
Minor: 18.08.2025-27.08.2025
Who Can Apply for a Double Major? (Application Requirements)
1.) The GPA in the main major (enrolled program) must be at least 3.00 out of 4.00
2.) Must be in the top 20% of the class in the main major program (document showing that you are in the top 20%) or students who meet the 1st condition but are not in the top 20% of their class can apply if they have a score not less than the base score of the Nutrition and Dietetics Department for the relevant year.
3.) The student must have successfully completed all courses taken in the main major program.
Semesters for Double Major Applications: 3rd, 4th, and 5th Semesters
Double Major Quota: 5 people
Who Can Apply for a Minor? (Application Requirements)
1.) The GPA in the main major (enrolled program) must be at least 2.50 out of 4.00
2.) The student must have successfully completed all courses taken in the main major program (enrolled program).
Quota: 5 People
Semesters for Minor Applications: 3rd, 4th, 5th, and 6th Semesters
Documents required from students for Double Major Application:
1.) Application Form (Attached.)
2.) Transcript
3.) Document showing that you are in the top 20% of your class or document showing that you have a score not less than the base score of the Nutrition and Dietetics Department for the relevant year (document showing ÖSYM Score types)
Documents required from students for Minor Application:
1.) Application Form (Attached.)
2.) Transcript
You are required to submit/forward the requested application documents in person or via email completely/completed.
Email Address: sbf@mehmetakif.edu.tr
In-person/physical submission address: Faculty of Health Sciences
MINOR AGREEMENT
(Department of Nutrition and Dietetics - Department of Gastronomy and Culinary Arts)
NUTRITION AND DIETETICS DIPLOMA PROGRAM AND EQUIVALENT COURSES ACCEPTED BETWEEN THE GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM | |||||||
NUTRITION AND DIETETICS DIPLOMA PROGRAM (MAIN MAJOR) | GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM (MINOR) | ||||||
COURSE CODE | COURSE NAME | SEMESTER | ECTS | COURSE CODE | COURSE NAME | SEMESTER | ECTS |
19101 | Nutrition Principles I | 1 | 6 | 25107 | Nutrition Principles | 1 | 6 |
18160 | Atatürk's Principles and History of Revolution I | 1 | 2 | 25170 | Atatürk's Principles and History of Revolution I | 7 | 2 |
18170 | Turkish Language I | 1 | 2 | 25160 | Turkish Language I | 7 | 2 |
18180 | Foreign Language I (English) | 1 | 2 | 25180 | Foreign Language I (English) | 1 | 2 |
YPY01 | Artificial Intelligence Applications | 1 | 2 | YPY01 | Artificial Intelligence Applications | 1 | 2 |
24113 | Health Sociology | 1 | 3 | 25109 | Health Sociology | 1 | 3 |
1SGS | 1st Year Fall Elective Courses | 1 | 2 | GAST1G25 | GAST1G25 | 1 | 6 |
19102 | Nutrition Principles II | 2 | 6 | 25102 | Cooking Preparation and Methods II | 2 | 5 |
18260 | Atatürk's Principles and History of Revolution II | 2 | 2 | 25270 | Atatürk's Principles and History of Revolution II | 8 | 2 |
18270 | Turkish Language II | 2 | 2 | 25260 | Turkish Language II | 8 | 2 |
18280 | Foreign Language II (English) | 2 | 2 | 25280 | Foreign Language II (English) | 2 | 4 |
18114 | Nutrition Anthropology | 2 | 2 | 25112 | Nutrition Anthropology | 2 | 2 |
1SBS | 1st Year Spring Elective Courses | 2 | 2 | GAST1B25 | GAST1B25 | 2 | 4 |
19205 | Microbiology | 3 | 5 | 25103 | Introduction to Gastronomy Science | 1 | 4 |
19213 | Functional Foods and Health | 3 | 2 | 25302 | New Trends in Gastronomy | 6 | 3 |
2SGS | 2nd Year Fall Elective Courses | 3 | 2 | GAST2G25 | GAST2G25 | 3 | 4 |
19206 | Food Microbiology | 4 | 5 | 25210 | Kitchen Hygiene and Sanitation | 4 | 4 |
19210 | Sports Nutrition | 4 | 3 | 25214 | Sports Nutrition | 4 | 3 |
19212 | Food Additives | 4 | 2 | 25220 | Food Additives | 4 | 2 |
2SBS | 2nd Year Spring Elective Courses | 4 | 2 | GAST2B25 | GAST2B25 | 4 | 4 |
22301 | Mass Nutrition Systems I | 5 | 5 | 25104 | Economics in Food and Beverage Management | 2 | 4 |
20307 | Professional Foreign Language I (English) | 5 | 3 | 25211 | Foreign Language III (English) | 3 | 4 |
22309 | Research Methods | 5 | 2 | 25322 | Data Analysis and Interpretation in Research Methods | 6 | 3 |
3SGS | 3rd Year Fall Elective Courses | 5 | 2 | GAST3G25 | GAST3G25 | 5 | 4 |
22302 | Mass Nutrition Systems II | 6 | 5 | 25108 | Management and Organization in Food and Beverage Enterprises | 2 | 4 |
20308 | Professional Foreign Language II (English) | 6 | 3 | 25212 | Foreign Language IV (English) | 4 | 4 |
3SBS | 3rd Year Spring Elective Courses | 6 | 2 | GAST3B25 | GAST3B25 | 6 | 4 |
22405 | Applications in Nutrition and Dietetics I | 7 | 9 | 25401 | Professional Training in Business I | 7 | 15 |
25409 | Community Health Internship | 7 | 6 | 25308 | Internship | 6 | 5 |
4SGS | 4th Year Fall Elective Courses | 7 | 2 | GAST4G25 | GAST4G25 | 7 | 2 |
4SBS | 4th Year Spring Elective Courses | 8 | 2 | GAST4B25 | GAST4B25 | 8 | 2 |
TOTAL ECTS | 97 | TOTAL ECTS | 121 |
STUDENTS OF THE GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM WHO WANT TO DO A MINOR IN THE NUTRITION AND DIETETICS DIPLOMA PROGRAM MUST TAKE THE FOLLOWING COURSES
NUTRITION AND DIETETICS DIPLOMA PROGRAM COURSES | ||||
No | COURSE CODE | COURSE NAME | SEMESTER | ECTS |
1 | 19207 | Mother and Child Nutrition | 3 | 5 |
2 | 19211 | Basic Concepts in Nutrition and Dietetics | 3 | 2 |
3 | 19214 | Nutrition Education and Counseling | 4 | 2 |
4 | 20305 | Medical Nutrition Therapy in Adult Diseases I | 5 | 6 |
5 | 22311 | Food Control and Legislation | 5 | 3 |
6 | 22313 | Determination and Applications of Nutritional Status | 5 | 3 |
7 | 20306 | Medical Nutrition Therapy in Adult Diseases II | 6 | 6 |
8 | 21314 | Nutritional Problems and Epidemiology in Society | 6 | 4 |
TOTAL ECTS FOR COURSES REQUIRED FOR STUDENTS OF THE GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM | 31 |
DOUBLE MAJOR AGREEMENT
(Department of Nutrition and Dietetics - Department of Gastronomy and Culinary Arts)
Nutrition and Dietetics Department Diploma Program Graduation Credit: 240 ECTS
ECTS distribution for students of the Gastronomy and Culinary Arts Diploma Program who do a Double Major in the Nutrition and Dietetics Department:
97 EQUIVALENT ECTS, 143 NON-EQUIVALENT ECTS = 240 ECTS
NUTRITION AND DIETETICS DIPLOMA PROGRAM AND EQUIVALENT COURSES ACCEPTED BETWEEN THE GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM | |||||||
NUTRITION AND DIETETICS DIPLOMA PROGRAM (MAIN MAJOR) | GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM (SECOND MAJOR) | ||||||
COURSE CODE | COURSE NAME | SEMESTER | ECTS | COURSE CODE | COURSE NAME | SEMESTER | ECTS |
19101 | Nutrition Principles I | 1 | 6 | 25107 | Nutrition Principles | 1 | 6 |
18160 | Atatürk's Principles and History of Revolution I | 1 | 2 | 25170 | Atatürk's Principles and History of Revolution I | 7 | 2 |
18170 | Turkish Language I | 1 | 2 | 25160 | Turkish Language I | 7 | 2 |
18180 | Foreign Language I (English) | 1 | 2 | 25180 | Foreign Language I (English) | 1 | 2 |
YPY01 | Artificial Intelligence Applications | 1 | 2 | YPY01 | Artificial Intelligence Applications | 1 | 2 |
24113 | Health Sociology | 1 | 3 | 25109 | Health Sociology | 1 | 3 |
1SGS | 1st Year Fall Elective Courses | 1 | 2 | GAST1G25 | GAST1G25 | 1 | 6 |
19102 | Nutrition Principles II | 2 | 6 | 25102 | Cooking Preparation and Methods II | 2 | 5 |
18260 | Atatürk's Principles and History of Revolution II | 2 | 2 | 25270 | Atatürk's Principles and History of Revolution II | 8 | 2 |
18270 | Turkish Language II | 2 | 2 | 25260 | Turkish Language II | 8 | 2 |
18280 | Foreign Language II (English) | 2 | 2 | 25280 | Foreign Language II (English) | 2 | 4 |
18114 | Nutrition Anthropology | 2 | 2 | 25112 | Nutrition Anthropology | 2 | 2 |
1SBS | 1st Year Spring Elective Courses | 2 | 2 | GAST1B25 | GAST1B25 | 2 | 4 |
19205 | Microbiology | 3 | 5 | 25103 | Introduction to Gastronomy Science | 1 | 4 |
19213 | Functional Foods and Health | 3 | 2 | 25302 | New Trends in Gastronomy | 6 | 3 |
2SGS | 2nd Year Fall Elective Courses | 3 | 2 | GAST2G25 | GAST2G25 | 3 | 4 |
19206 | Food Microbiology | 4 | 5 | 25210 | Kitchen Hygiene and Sanitation | 4 | 4 |
19210 | Sports Nutrition | 4 | 3 | 25214 | Sports Nutrition | 4 | 3 |
19212 | Food Additives | 4 | 2 | 25220 | Food Additives | 4 | 2 |
2SBS | 2nd Year Spring Elective Courses | 4 | 2 | GAST2B25 | GAST2B25 | 4 | 4 |
22301 | Mass Nutrition Systems I | 5 | 5 | 25104 | Economics in Food and Beverage Management | 2 | 4 |
20307 | Professional Foreign Language I (English) | 5 | 3 | 25211 | Foreign Language III (English) | 3 | 4 |
22309 | Research Methods | 5 | 2 | 25322 | Data Analysis and Interpretation in Research Methods | 6 | 3 |
3SGS | 3rd Year Fall Elective Courses | 5 | 2 | GAST3G25 | GAST3G25 | 5 | 4 |
22302 | Mass Nutrition Systems II | 6 | 5 | 25108 | Management and Organization in Food and Beverage Enterprises | 2 | 4 |
20308 | Professional Foreign Language II (English) | 6 | 3 | 25212 | Foreign Language IV (English) | 4 | 4 |
3SBS | 3rd Year Spring Elective Courses | 6 | 2 | GAST3B25 | GAST3B25 | 6 | 4 |
22405 | Applications in Nutrition and Dietetics I | 7 | 9 | 25401 | Professional Training in Business I | 7 | 15 |
25409 | Community Health Internship | 7 | 6 | 25308 | Internship | 6 | 5 |
4SGS | 4th Year Fall Elective Courses | 7 | 2 | GAST4G25 | GAST4G25 | 7 | 2 |
4SBS | 4th Year Spring Elective Courses | 8 | 2 | GAST4B25 | GAST4B25 | 8 | 2 |
TOTAL ECTS | 97 | TOTAL ECTS | 121 |
STUDENTS OF THE GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM WHO WANT TO DO A DOUBLE MAJOR IN THE NUTRITION AND DIETETICS DIPLOMA PROGRAM MUST TAKE THE FOLLOWING NON-EQUIVALENT COURSES
NUTRITION AND DIETETICS DIPLOMA PROGRAM COURSES | ||||
No | COURSE CODE | COURSE NAME | SEMESTER | ECTS |
1 | 18103 | Anatomy I | 1 | 4 |
2 | 18105 | Physiology I | 1 | 3 |
3 | 19107 | Basic Chemistry I | 1 | 4 |
4 | 18104 | Anatomy II | 2 | 4 |
5 | 18106 | Physiology II | 2 | 3 |
6 | 19108 | Basic Chemistry II | 2 | 4 |
7 | 18112 | Demographic Structure and Health | 2 | 3 |
8 | 19201 | Food Chemistry and Analysis I | 3 | 6 |
9 | 19203 | Nutrition Biochemistry I | 3 | 5 |
10 | 19207 | Mother and Child Nutrition | 3 | 5 |
11 | 22215 | Medical Biology and Genetics | 3 | 3 |
12 | 19211 | Basic Concepts in Nutrition and Dietetics | 3 | 2 |
13 | 19202 | Food Chemistry and Analysis II | 4 | 6 |
14 | 19204 | Nutrition Biochemistry II | 4 | 5 |
15 | 19208 | Pathophysiology of Chronic Diseases | 4 | 5 |
16 | 19214 | Nutrition Education and Counseling | 4 | 2 |
17 | 20303 | Medical Nutrition Therapy in Pediatric Diseases I | 5 | 6 |
18 | 20305 | Medical Nutrition Therapy in Adult Diseases I | 5 | 6 |
19 | 22311 | Food Control and Legislation | 5 | 3 |
20 | 22313 | Determination and Applications of Nutritional Status | 5 | 3 |
21 | 20304 | Medical Nutrition Therapy in Pediatric Diseases II | 6 | 6 |
22 | 20306 | Medical Nutrition Therapy in Adult Diseases II | 6 | 6 |
23 | 22310 | Biostatistics | 6 | 4 |
24 | 21314 | Nutritional Problems and Epidemiology in Society | 6 | 4 |
25 | 21401 | Seminar I | 7 | 2 |
26 | 21403 | Graduation Studies I | 7 | 2 |
27 | 22407 | Applications in Nutrition and Dietetics II | 7 | 9 |
28 | 21402 | Seminar II | 8 | 4 |
29 | 22404 | Graduation Studies II | 8 | 6 |
30 | 22406 | Applications in Nutrition and Dietetics III | 8 | 9 |
31 | 22408 | Applications in Nutrition and Dietetics IV | 8 | 9 |
TOTAL ECTS FOR NON-EQUIVALENT COURSES REQUIRED FOR STUDENTS OF THE GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM | 143 |
2025-2026 Fall Semester Double Major and Minor Calendar | |
Double Major and Minor Application Date | 18.08.2025-27.08.2025 |