2025-2026 Academic Year Spring Semester Double Major and Minor Applications
Yapılış Tarihi | 20 January 2026, Tuesday
Double Major and Minor Application Announcement
For the 2025-2026 Academic Year Spring Semester, double major and minor applications will be made as specified below. Only students from the Tourism Faculty Gastronomy and Culinary Arts Department can apply to our Faculty's Nutrition and Dietetics Department for a Double Major and Minor.
What is a Double Major?
It is a program that allows students who meet the success criteria and other conditions to take courses from two associate/bachelor's degree programs simultaneously and receive two separate diplomas. A diploma is awarded upon graduation.
What is a Minor?
It is a program that allows a student 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 bachelor's degree programs, provided that the prescribed conditions are met, and to 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 Spring Semester
Double Major: 21.01.2026-30.01.2026
Minor: 21.01.2026-30.01.2026
Who Can Apply for a Double Major? (Application Requirements)
1.) The GPA in the main program (enrolled program) must be at least 3.00 out of 4.00
2.) Must be in the top 20% of their class in the main program (document showing that they are in the top 20%) or students who meet the first 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 successfully complete all courses taken in the main 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 program (enrolled program) must be at least 2.50 out of 4.00
2.) The student must successfully complete all courses taken in the main 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 they are in the top 20% of their class or document showing that they 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 must 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
| 2025-2026 Spring Semester Double Major and Minor Calendar | |
| Double Major and Minor Application Date | 21.01.2026-30.01.2026 |
DOUBLE MAJOR AGREEMENT
(Nutrition and Dietetics Department- Gastronomy and Culinary Arts Department)
Nutrition and Dietetics Department Diploma Program Graduation Credit: 240 ECTS
For students of the Gastronomy and Culinary Arts Diploma Program who are doing a Double Major in the Nutrition and Dietetics Department, ECTS distribution:
97 EQUIVALENT ECTS, 143 NON-EQUIVALENT ECTS = 240 ECTS
| NUTRITION AND DIETETICS DIPLOMA PROGRAM AND GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM ACCEPTED EQUIVALENT COURSES | |||||||
| NUTRITION AND DIETETICS DIPLOMA PROGRAM (MAIN BRANCH) | GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM (SECOND MAIN BRANCH) | ||||||
| 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 Reforms I | 1 | 2 | 25170 | Atatürk's Principles and History of Reforms 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 Reforms II | 2 | 2 | 25270 | Atatürk's Principles and History of Reforms 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 | ||||
GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM STUDENTS WHO WANT TO DO A DOUBLE MAJOR IN NUTRITION AND DIETETICS DIPLOMA PROGRAM MUST TAKE 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 | Assessment 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 OF NON-EQUIVALENT COURSES FOR GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM STUDENTS | 143 | |||
MINOR AGREEMENT
(Nutrition and Dietetics Department- Gastronomy and Culinary Arts Department)
| NUTRITION AND DIETETICS DIPLOMA PROGRAM AND GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM ACCEPTED EQUIVALENT COURSES | |||||||
| NUTRITION AND DIETETICS DIPLOMA PROGRAM (MAIN BRANCH) | 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 Reforms I | 1 | 2 | 25170 | Atatürk's Principles and History of Reforms 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 Reforms II | 2 | 2 | 25270 | Atatürk's Principles and History of Reforms 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 | ||||
GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM STUDENTS WHO WANT TO DO A MINOR IN 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 | Assessment 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 OF COURSES REQUIRED FOR GASTRONOMY AND CULINARY ARTS DIPLOMA PROGRAM STUDENTS | 31 | |||

