| Course-Programe LOs Relations |
| Compulsory Course Units |
| No |
Name of the Course Unit |
Programme Learning Outcomes |
| T | % |
|---|
| 1 |
FOOD PRODUCTION II | 0 | 0 |
| 2 |
INTRODUCTION TO GASTRONOMY | 0 | 0 |
| 3 |
PROCUREMENT AND STORAGE PRINCIPLES IN FOOD AND BEVERAGE INDUSTRY | 0 | 0 |
| 4 |
INTRODUCTION TO TOURISM INDUSTRY | 0 | 0 |
| 5 |
BUSINESS HEALTH, SAFETY, SANITATION | 0 | 0 |
| 6 |
ACCOMMODATION SERVICES | 0 | 0 |
| 7 |
FOOD PRODUCTION I | 0 | 0 |
| 8 |
SUMMER PRACTICE | 0 | 0 |
| 9 |
FOOD PRODUCTION III | 0 | 0 |
| 10 |
FOOD PRODUCTION IV | 0 | 0 |
| 11 |
MENU PLANNING AND MANAGEMENT STRATEGIES IN FOOD AND BEVERAGE BUSINESSES | 0 | 0 |
| 12 |
COST ANALYSIS AND CONTROL IN FOOD AND BEVERAGE OPERATIONS | 0 | 0 |
| 13 |
BASIC PASTRY | 0 | 0 |
| 14 |
SUSTAINABLE TOURISM | 0 | 0 |
| 15 |
WORLD CUISINE CULTURE | 0 | 0 |
| 16 |
KITCHEN MANAGEMENT IN FOOD AND BEVERAGE BUSINESSES | 0 | 0 |
| 17 |
FOOD AND BEVERAGE SERVICES | 0 | 0 |
| 18 |
ATATURK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION I | 0 | 0 |
| 19 |
ATATÜRK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION II | 0 | 0 |
| 20 |
PRINCIPLES OF NUTRITION | 0 | 0 |
| 21 |
COMPUTER I | 0 | 0 |
| 22 |
COMPUTER II | 0 | 0 |
| 23 |
ENGLISH I | 0 | 0 |
| 24 |
ENGLISH II | 0 | 0 |
| 25 |
TURKISH LANGUAGE I | 0 | 0 |
| 26 |
TURKISH LANGUAGE II | 0 | 0 |
| Related number of course units / 26 | - | - |
| Level of contribution | - | - |
| *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 |
| T | % |
|---|
| 1 |
VEGETARIAN KITCHEN | 0 | 0 |
| 2 |
EFFECTIVE COMMUNICATION SKILLS IN FOOD AND BEVERAGE BUSINESSES | 0 | 0 |
| 3 |
OTTOMAN PALACE CUISINE AND LOCAL CUISINE CULTURES | 0 | 0 |
| 4 |
CYPRUS CULINARY CULTURE | 0 | 0 |
| 5 |
CHOCOLATE MAKING TECHNIQUES | 0 | 0 |
| 6 |
FOOD STYLISTICS AND PHOTOGRAPHY | 0 | 0 |
| 7 |
BOUTIQUE SWEET AND PASTRY | 0 | 0 |
| 8 |
FOOD SOCIOLOGY | 0 | 0 |
| 9 |
PROFESSIONAL KITCHEN PLANNING | 0 | 0 |
| 10 |
BARTENDING AND MIKSOLOGY | 0 | 0 |
| 11 |
FAR EAST CUISINE | 0 | 0 |
| Related number of course units / 11 | - | - |
| Level of contribution | - | - |
| *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 |
| T | % |
|---|
| 1 |
OCCUPATIONAL SAFETY AND HEALTH | 0 | 0 |
| 2 |
PROTECTION OF CRITICAL INFRASTRUCTURE AND FACILITIES | 0 | 0 |
| 3 |
ENGLISH FOR HEALTH SCIENCES | 0 | 0 |
| 4 |
FINANCIAL LITERACY | 0 | 0 |
| 5 |
ASTROPHYSICAL BASIC INFORMATION | 0 | 0 |
| Related number of course units / 5 | - | - |
| Level of contribution | - | - |
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |