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16020 GASTRONOMY AND CULINARY ARTS (TURKISH) -
LEVEL: Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First 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
1234567891011121314151617181920T%
1 ATATURK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION I0000000000000000000000.00
2 ATATÜRK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION II0000000000000000000000.00
3 COMPUTER I0000000000000000000000.00
4 COMPUTER II0000000000000000000000.00
5 FOOD PRODUCTION II0000000000000000000000.00
6 FOOD AND BEVERAGE SERVICES455034043345344045046464.00
7 OCCUPATIONAL SAFETY AND SANITATION IN FOOD AND BEVERAGE COMPANIES502000034100431030002626.00
8 FOOD PRODUCTION I555055055555555055058080.00
9 INTRODUCTION TO GASTRONOMY0000000000000000000000.00
10 FOOD TECHNOLOGY FOR GASTRONOMY AND CULINARY ARTS444051001030003021002828.00
11 WEEKLY WORK EXPERIENCE I555055055555455045037676.00
12 GASTRONOMY TOURISM0000000000000000000000.00
13 FOOD PRODUCTION IV555055055555555055058080.00
14 FOOD PRODUCTION III555055055555555055058080.00
15 COMMUNICATION SKILLS FOR TOURISM INDUSTRY000000000002225022001515.00
16 MENU PLAN STRATEGIES IN FOOD AND BEVERAGE BUSINESSES445034045400344043045555.00
17 BASIC PASTRY555055055555555055058080.00
18 FOOD AND BEVERAGE COST CONTROL444044044444444044046464.00
19 WORLD CULINARY CULTURES0000000000000000000000.00
20 KITCHEN MANAGEMENT132033032332222022023737.00
21 COMPUTER APPLICATIONS IN FOOD AND BEVERAGE COMPANIES555055055055555055057575.00
22 PURCHASING IN FOOD AND BEVERAGE COMPANIES345034034334454054046262.00
23 WEEKLY WORK EXPERIENCE III0000000000000000000000.00
24 SUMMER INTERNSHIP I0000000000000000000000.00
25 SUSTAINABLE GASTRONOMY0000000000000000000000.00
26 FOOD PRODUCTION V555055055555555044047777.00
27 FOOD PRODUCTION VI555055055555555055058080.00
28 SAFETY AND SANITATION FOR FOODSERVICE INDUSTRY444044044444444044046464.00
29 KITCHEN PLANNING AND DESIGN234022023223233034034343.00
30 ADVANCED PASTRY555055055555555055058080.00
31 WEEKLY WORK EXPERIENCE VI0000000000000000000000.00
32 ART OF CHOCOLATE555055055555555055047979.00
33 FOOD AND BEVERAGE MARKETING454054054545455045047272.00
34 SUMMER INTERNSHIP II0000000000000000000000.00
35 BANQUET MANAGEMENT0000000000000000000000.00
36 FOOD PRODUCTION VII555055055555555055058080.00
37 FOOD PRODUCTION VIII555055055555555055058080.00
38 MANAGEMENT FOR FOODSERVICE INDUSTRY345034032524455045056363.00
39 WINE BASIC555055055555555055047979.00
40 BUFFET DESIGN AND DECORATION555055055555555055058080.00
41 RESTAURANT LAYOUT AND SERVICE555055055555555055058080.00
42 ALACART KITCHEN555055055555555055047979.00
43 ACCOUNTING FOR FOODSERVICE INDUSTRY555055055555555055058080.00
44 SPECIAL EVENTS IN THE FOOD AREA555055055555555055058080.00
45 ENGLISH I0000000000000000000000.00
46 ENGLISH II0000000000000000000000.00
47 PERSONAL DEVELOPMENT PRACTICES0000000000000000000000.00
48 TURKISH LANGUAGE I0000000000000000000000.00
49 TURKISH LANGUAGE II0000000000000000000000.00
Related number of course units / 49292829028280282927272729293003029027--
Level of contribution1281301340125124012512611911912312513113401291280118--
*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
1234567891011121314151617181920T%
1 FOOD SAFETY AND HYGIENE543031012011101000002323.00
2 FOOD POLICIES AND SUSTAINABILITY132000054100110020002020.00
3 INTERNATIONAL CUISINE0000000000000000000000.00
4 NUTRITIONAL ANTHROPOLOGY233005011023001035002929.00
5 VEGETARIAN CUISINE APPLICATIONS555055055555555055058080.00
6 PASTRIES IN BAKERY PRODUCTS555055055555555055058080.00
7 EASTERN ANATOLIAN AND SOUTHEASTERN ANATOLIAN CUISINE555055055555555055058080.00
8 CYPRUS CUISINE555055055555555055058080.00
Related number of course units / 877705607756665606504--
Level of contribution283028023260272721232422212202525020--
*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
1234567891011121314151617181920T%
1 HEALTHY LIFE BEHAVIORS0000000000000000000000.00
2 FOREIGN POLICIES OF RUSSIA AND CHINA0000000000000000000000.00
3 PATTERN0000000000000000000000.00
4 LEADERSHIP0000000000000000000000.00
5 FINANCIAL LITERACY0000000000000000000000.00
6 HISTORY OF SCIENCE0000000000000000000000.00
7 MIDDLE EAST GEOPOLITICS0000000000000000000000.00
Related number of course units / 700000000000000000000--
Level of contribution00000000000000000000--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
EBS : Kıbrıs Aydın Üniversitesi Eğitim Öğretim Bilgi Sistemi Kıbrıs 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 Aydin University Education & Training System Cyprus 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.