| Course-Programe LOs Relations |
| Compulsory Course Units |
| No |
Name of the Course Unit |
Programme Learning Outcomes |
| 1 | T | % |
|---|
| 1 |
ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-I | 1 | 1 | 20.00 |
| 2 |
ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-II | 1 | 1 | 20.00 |
| 3 |
INFORMATION TECHNOLOGY-I | 0 | 0 | 0.00 |
| 4 |
INTRODUCTION TO GASTRONOMY | 5 | 5 | 100.00 |
| 5 |
CULTURE AND CUISINE | 2 | 2 | 40.00 |
| 6 |
BASIC FOOD SCIENCE | 1 | 1 | 20.00 |
| 7 |
KÜLTÜR TARİHİ | 1 | 1 | 20.00 |
| 8 |
İŞ SAĞLIĞI VE GÜVENLİĞİ | 0 | 0 | 0.00 |
| 9 |
SANAT TARİHİ | 0 | 0 | 0.00 |
| 10 |
BİLİMSEL ARAŞTIRMA VE SUNUM TEKNİKLERİ | 0 | 0 | 0.00 |
| 11 |
BESLENMENİN TEMEL İLKELERİ VE GIDA KİMYASI | 2 | 2 | 40.00 |
| 12 |
GARDE MANGER | 0 | 0 | 0.00 |
| 13 |
FOOD PROCESSING TECHNIQUES | 2 | 2 | 40.00 |
| 14 |
PASTRY AND DESSERTS | 1 | 1 | 20.00 |
| 15 |
KITCHEN PRACTICE-I | 2 | 2 | 40.00 |
| 16 |
KITCHEN PRACTICE-II | 2 | 2 | 40.00 |
| 17 |
FOOD HYGIENE AND SAFETY | 3 | 3 | 60.00 |
| 18 |
GASTRONOMİ İÇİN MATEMATİK | 0 | 0 | 0.00 |
| 19 |
YEMEK SOSYOLOJİSİ | 0 | 0 | 0.00 |
| 20 |
GASTRONOMİ İÇİN İNGİLİZCE | 0 | 0 | 0.00 |
| 21 |
MENÜ PLANLAMA VE MALİYET KONTROL | 0 | 0 | 0.00 |
| 22 |
KITCHEN PRACTICE-III | 2 | 2 | 40.00 |
| 23 |
KITCHEN PRACTICE-IV | 2 | 2 | 40.00 |
| 24 |
FOOD&BEVERAGE SERVICES MANAGEMENT | 3 | 3 | 60.00 |
| 25 |
GRADUATION PROJECT | 1 | 1 | 20.00 |
| 26 |
WORLD CUISINE | 2 | 2 | 40.00 |
| 27 |
TURKISH CUISINE | 2 | 2 | 40.00 |
| 28 |
ENTREPRENEURSHIP | 2 | 2 | 40.00 |
| 29 |
MYTHOLOGY | 0 | 0 | 0.00 |
| 30 |
ENGLISH-I | 0 | 0 | 0.00 |
| 31 |
ENGLISH-II | 0 | 0 | 0.00 |
| 32 |
INTRODUCTION TO BUSINESS MANAGEMENT | 5 | 5 | 100.00 |
| 33 |
HUMAN RESOURCES MANAGEMENT | 2 | 2 | 40.00 |
| 34 |
INTRODUCTION TO ORGANIZATIONAL BEHAVIOUR | 2 | 2 | 40.00 |
| 35 |
SOCIAL RESPONSIBILITY AND ETHICS | 3 | 3 | 60.00 |
| 36 |
TURKISH LANGUAGE-I | 0 | 0 | 0.00 |
| 37 |
TURKISH LANGUAGE-II | 0 | 0 | 0.00 |
| 38 |
WORK PLACEMENT I | 1 | 1 | 20.00 |
| 39 |
WORK PLACEMENT-II | 1 | 1 | 20.00 |
| 40 |
WORK PLACEMENT III | 1 | 1 | 20.00 |
| Related number of course units / 40 | 26 | - | - |
|---|
| Level of contribution | 52 | - | - |
|---|
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
| Programme Elective Course Units |
| No |
Name of the Course Unit |
Programme Learning Outcomes |
| 1 | T | % |
|---|
| 1 |
INDUSTRIAL FOOD PRODUCTION | 1 | 1 | 20.00 |
| 2 |
ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES | 0 | 0 | 0.00 |
| 3 |
CAKES AND CHOCOLATE | 2 | 2 | 40.00 |
| 4 |
SPICES AND SOUCES | 1 | 1 | 20.00 |
| 5 |
GASTRONOMY AND TOURISM | 2 | 2 | 40.00 |
| 6 |
SEAFOODS | 0 | 0 | 0.00 |
| 7 |
BAKLAVA VE DİĞER ŞERBETLİ TATLILAR | 0 | 0 | 0.00 |
| 8 |
FOOD STYLING AND PHOTOGRAPHY | 4 | 4 | 80.00 |
| 9 |
CATERING AND EVENT MANAGEMENT | 3 | 3 | 60.00 |
| 10 |
MENU PLANNING | 5 | 5 | 100.00 |
| 11 |
VEGETARIAN AND DIETARY CUISINE | 2 | 2 | 40.00 |
| 12 |
FOOD QUALITY AND SAFETY MANAGEMENT | 5 | 5 | 100.00 |
| 13 |
ÜRÜN GELİŞTİRME VE DUYUSAL ANALİZ | 2 | 2 | 40.00 |
| 14 |
ARAŞTIRMA VE SUNUM TEKNİKLERİ | 0 | 0 | 0.00 |
| 15 |
GASTRONOMİ VE PAZARLAMA | 0 | 0 | 0.00 |
| Related number of course units / 15 | 10 | - | - |
|---|
| Level of contribution | 27 | - | - |
|---|
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
| Faculty Elective Course Units |
| No |
Name of the Course Unit |
Programme Learning Outcomes |
| 1 | T | % |
|---|
| 1 |
RECENT TENDENCIES IN CULTURE AND ARTS | 2 | 2 | 40.00 |
| 2 |
AESTHETICS AND PHILOSOPHY OF ART | 2 | 2 | 40.00 |
| 3 |
CONTEMPORARY ART THEORIES | 2 | 2 | 40.00 |
| 4 |
ART ANALYSIS | 2 | 2 | 40.00 |
| 5 |
YAPAY ZEKA VE DİJİTAL TEKNOLOJİLER | 0 | 0 | 0.00 |
| 6 |
DESIGN AND VISUAL CULTURE | 2 | 2 | 40.00 |
| 7 |
ISLAMIC AND EASTERN ARTS | 0 | 0 | 0.00 |
| 8 |
AVANGARD TRENDS IN WESTERN ART | 2 | 2 | 40.00 |
| 9 |
SEMIOLOGY AND ART | 2 | 2 | 40.00 |
| 10 |
SOCIOLOGY AND ART | 2 | 2 | 40.00 |
| Related number of course units / 10 | 8 | - | - |
|---|
| Level of contribution | 16 | - | - |
|---|
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
| University Elective Course Units |
| No |
Name of the Course Unit |
Programme Learning Outcomes |
| 1 | T | % |
|---|
| 1 |
WOMEN AND EXERCISE | 0 | 0 | 0.00 |
| 2 |
CYBER SECURITY | 0 | 0 | 0.00 |
| 3 |
PEER GUIDANCE | 0 | 0 | 0.00 |
| 4 |
RHYTHM DANCE AND ORFF TRAINING | 0 | 0 | 0.00 |
| 5 |
EDUCATION WITH COMPUTER GAMES | 0 | 0 | 0.00 |
| 6 |
MULTIMEDIA DESIGN AND PRODUCTION | 0 | 0 | 0.00 |
| 7 |
INSTRUCTIONAL DESIGN | 0 | 0 | 0.00 |
| 8 |
APPLICATIONS IN INSTRUCTIONAL TECHNOLOGY | 0 | 0 | 0.00 |
| 9 |
INTRODUCTION TO PHOTOGRAPHY | 0 | 0 | 0.00 |
| 10 |
INTERPERSONAL COMMUNICATION | 0 | 0 | 0.00 |
| 11 |
HUMAN RIGHTS (ECHR AND CASE LAW) | 0 | 0 | 0.00 |
| 12 |
CONSUMER LAW | 0 | 0 | 0.00 |
| 13 |
KARİYER PLANLAMA | 0 | 0 | 0.00 |
| 14 |
FİNANCİAL LİTERACY | 0 | 0 | 0.00 |
| 15 |
EUROPEAN PALACE GARDENZ | 0 | 0 | 0.00 |
| 16 |
TECHNOLOGY ADDICTION | 0 | 0 | 0.00 |
| 17 |
SOCIOLOGY | 0 | 0 | 0.00 |
| 18 |
CONTEMPOARY APPROACHES IN PEACE STUDIES | 0 | 0 | 0.00 |
| 19 |
DIGITAL COMMUNICATION | 0 | 0 | 0.00 |
| Related number of course units / 19 | 0 | - | - |
|---|
| Level of contribution | 0 | - | - |
|---|
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
