English

10015 COOKING -
LEVEL: Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle

Level of Contribution from 0 to 5* Level of Contribution Existence of Contribution (Relation)
Course-Programe LOs Relations
Compulsory Course Units
No Name of the Course Unit Programme Learning Outcomes
12345678910111213141516171819202122232425T%
1 INTRODUCTION TO GASTRONOMY55300111001131200112212013427.20
2 KITCHEN PRACTICE-I41400151002353100222200024032.00
3 CULTURE AND CUISINE42000014000211300041224033427.20
4 BASIC FOOD SCIENCE10000530001114100003200012318.40
5 BASIC PRINCIPLES OF NUTRITION21000420000005000000022022016.00
6 BEVERAGE SCIENCE43400454005454500455454057963.20
7 ETIQUETTE51000000002000000000105001411.20
8 OCCUPATIONAL HEALT AND SAFETY IN THE KITCHEN35200000000320300222000052923.20
9 KITCHEN PRACTICE-II32200253003335300222200004233.60
10 COLD CUTS11200052004233200321111013528.00
11 SERVICE AND PRESENTATION TECHNIQUES22100020005335200202202013427.20
12 PASTRY AND DESSERTS11200350001134200222222013628.80
13 GRADUATION PROJECT00000000000000000055550002016.00
14 ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-I21100212001212100211111022520.00
15 ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-II40000000001400000002255412822.40
16 INFORMATION TECHNOLOGIES50000000003400000004243333124.80
17 ENTREPRENEURSHIP22100121001221100222112002620.80
18 ENGLISH-I43400454004343400004435056350.40
19 ENGLISH-II21200211001212100001200012016.00
20 PROFESSIONAL ENGLISH-I21100122001112100222121022721.60
21 PROFESSIONAL ENGLISH-II21200121001221100122112022721.60
22 INTRODUCTION TO BUSINESS MANAGEMENT10300000003250000003000001713.60
23 SOCIAL RESPONSIBILITY AND ETHICS34300441000043300004444055040.00
24 TURKISH LANGUAGE-I21100211002121100212121022620.80
25 TURKISH LANGUAGE-II22100212001211200001212022520.00
26 WORK PLACEMENT-I54400545005545500555444058366.40
27 WORK PLACEMENT-II32300212001211200211222023225.60
28 WORK PLACEMENT-III31100212002112200221211022923.20
Related number of course units / 282723210019221800232423222200161726252021223--
Level of contribution7747470048593900515658594800364162544955756--
*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
12345678910111213141516171819202122232425T%
1 SPICES AND SOUCES11000552001125100001100012721.60
2 CAKES AND CHOCOLATE20000254000044400344545045443.20
3 MENU PLANNING22100511005535400454500005241.60
4 BARTENDING AND MIXOLOGY32200122001221100232112023225.60
Related number of course units / 44320044400334440033442203--
Level of contribution853001313900781115100091211125707--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
EBS : İstanbul Aydın Üniversitesi Eğitim Öğretim Bilgi Sistemi İstanbul Aydın Üniversitesi AKTS Bilgi Paketi AKTS Bilgi Paketi ECTS Information Package Avrupa Kredi Transfer Sistemi (AKTS/ECTS), Avrupa Yükseköğretim Alanı (Bologna Süreci) hedeflerini destekleyen iş yükü ve öğrenme çıktılarına dayalı öğrenci/öğrenme merkezli öğretme ve öğrenme yaklaşımı çerçevesinde yükseköğretimde uluslarası saydamlığı arttırmak ve öğrenci hareketliliği ile öğrencilerin yurtdışında gördükleri öğrenimleri kendi ülkelerinde tanınmasını kolaylaştırmak amacıyla Avrupa Komisyonu tarafından 1989 yılında Erasmus Programı (günümüzde Yaşam Boyu Öğrenme Programı) kapsamında geliştirilmiş ve Avrupa ülkeleri tarafından yaygın olarak kabul görmüş bir kredi sistemidir. AKTS, aynı zamanda, yükseköğretim kurumlarına, öğretim programları ve ders içeriklerinin iş yüküne bağlı olarak kolay anlaşılabilir bir yapıda tasarlanması, uygulanması, gözden geçirilmesi, iyileştirilmesi ve bu sayede yükseköğretim programlarının kalitesinin geliştirilmesine ve kalite güvencesine önemli katkı sağlayan bir sistematik yaklaşım sunmaktadır. ETIS : İstanbul Aydın University Education & Training System Istanbul Aydin University ECTS Information Package ECTS Information Package European Credit Transfer and Accumulation System (ECTS) which was introduced by the European Council in 1989, within the framework of Erasmus, now part of the Life Long Learning Programme, is a student-centered credit system based on the student workload required to achieve the objectives of a programme specified in terms of learning outcomes and competences to be acquired. The implementation of ECTS has, since its introduction, has been found wide acceptance in the higher education systems across the European Countries and become a credit system and an indispensable tool supporting major aims of the Bologna Process and, thus, of European Higher Education Area as it makes teaching and learning in higher education more transparent across Europe and facilitates the recognition of all studies. The system allows for the transfer of learning experiences between different institutions, greater student mobility and more flexible routes to gain degrees. It also offers a systematic approach to curriculum design as well as quality assessment and improvement and, thus, quality assurance.