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GASTRONOMY AND CULINARY ARTS BACHELOR`S (FIRST CYCLE) DEGREE PROGRAMME

Qualification Awarded
Length of Programme (Year)
Total Number of ECTS Credits
Type of Education
 Level of Qualification & Field of Study


Bachelor's (First Cycle) Degree

4

240

Full Time
  • TQF Qualification Type: Academic
  • TQF, TQF-HE, EQF-LLL, ISCED (2011): Level 6
  • QF-EHEA: First Cycle
  • Yönelim: Academic
  • Sınıflandırma (ISCED 2013):072 Temel Öğrenme Alanı:21,54,62,72,81
  • Kategori: Ana Yeterlilik

COURSE & PROGRAM OUTCOMES MATRIX

(Matrix below shows how the courses in the curriculum of the programme associates with the programme learning outcomes as well as the level of their association in verbally and numerically illustrated matrices.)

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
No Effect ED (Lowest) D (Low) O (Average) Y (High) EY (Highest)
           
No Effect Lowest Low Average High Highest
           
(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively.)


DERSLER/PÖÇ		 KPLO1 KPLO2 KPLO3 KPLO4 KPLO5 TOTAL %
1 2 3 4 5 6 7 8 1 2 3 4 1 1 2 3 4 5 1 2 3 4 5 6 7 8 9 10 11 12
Work Placement Training 0 0.00
Work Placement Training
Work Placement Training
Capstone Project 5 5 5 3 3 5 3 3 32 21.33
Capstone Project EY EY EY O O EY O O
Capstone Project
Competency Development Program I (Career Planning I) 5 5 5 5 5 25 16.67
Competency Development Program I (Career Planning I) EY EY EY EY EY
Competency Development Program I (Career Planning I)
Competency Development Program II (Career Planning II) 0 0.00
Competency Development Program II (Career Planning II)
Competency Development Program II (Career Planning II)
Principles of Atatürk and History of Turkish Revolution 5 5 5 15 10.00
Principles of Atatürk and History of Turkish Revolution EY EY EY
Principles of Atatürk and History of Turkish Revolution
English I 3 3 2.00
English I O
English I
English II 5 5 5 15 10.00
English II EY EY EY
English II
Gastronomy and Semiotics 5 4 5 3 5 5 4 4 4 5 5 49 32.67
Gastronomy and Semiotics EY Y EY O EY EY Y Y Y EY EY
Gastronomy and Semiotics
Turkish Language 5 5 5 5 5 5 30 20.00
Turkish Language EY EY EY EY EY EY
Turkish Language
Marketing in the Food and Beverage Industry 5 5 3 3 16 10.67
Marketing in the Food and Beverage Industry EY EY O O
Marketing in the Food and Beverage Industry
Food Legislation and Sustainability 5 5 5 5 5 4 5 3 37 24.67
Food Legislation and Sustainability EY EY EY EY EY Y EY O
Food Legislation and Sustainability
Professional Knife Use and Cutting Techniques 5 3 2 1 4 5 3 4 3 3 5 5 43 28.67
Professional Knife Use and Cutting Techniques EY O D ED Y EY O Y O O EY EY
Professional Knife Use and Cutting Techniques
Food Processing Methods 4 3 5 2 4 5 3 3 2 2 3 2 3 3 3 2 2 3 54 36.00
Food Processing Methods Y O EY D Y EY O O D D O D O O O D D O
Food Processing Methods
Service and Presentation Techniques 4 3 2 2 4 5 3 2 4 4 5 5 4 5 52 34.67
Service and Presentation Techniques Y O D D Y EY O D Y Y EY EY Y EY
Service and Presentation Techniques
Culinary Mathematics and Terminology 5 2 4 5 5 5 4 2 1 1 1 1 1 1 1 1 1 4 45 30.00
Culinary Mathematics and Terminology EY D Y EY EY EY Y D ED ED ED ED ED ED ED ED ED Y
Culinary Mathematics and Terminology
Basic Cooking Techniques 3 5 4 4 5 4 4 4 4 5 42 28.00
Basic Cooking Techniques O EY Y Y EY Y Y Y Y EY
Basic Cooking Techniques
İntroductıon of Beverages 5 3 5 5 5 4 4 4 5 3 5 48 32.00
İntroductıon of Beverages EY O EY EY EY Y Y Y EY O EY
İntroductıon of Beverages
Introduction to Bakery Products 4 5 4 4 5 4 4 4 4 5 43 28.67
Introduction to Bakery Products Y EY Y Y EY Y Y Y Y EY
Introduction to Bakery Products
European Cuisine 3 5 4 2 5 4 5 2 3 2 5 2 2 2 2 1 1 5 1 2 5 63 42.00
European Cuisine O EY Y D EY Y EY D O D EY D D D D ED ED EY ED D EY
European Cuisine
Menu Planning and Costing 2 3 3 4 4 5 3 2 1 2 4 3 2 4 3 2 2 5 4 5 2 65 43.33
Menu Planning and Costing D O O Y Y EY O D ED D Y O D Y O D D EY Y EY D
Menu Planning and Costing
Breakfast and Brunch Practices 4 5 3 4 5 3 4 4 4 5 41 27.33
Breakfast and Brunch Practices Y EY O Y EY O Y Y Y EY
Breakfast and Brunch Practices
Nutrition in Diseases and Current Diets 5 4 4 5 5 5 3 3 5 4 43 28.67
Nutrition in Diseases and Current Diets EY Y Y EY EY EY O O EY Y
Nutrition in Diseases and Current Diets
Kitchen Chemistry 5 5 3 3 3 5 3 3 5 3 38 25.33
Kitchen Chemistry EY EY O O O EY O O EY O
Kitchen Chemistry
Turkish Cuisine I 5 3 5 3 5 4 4 5 5 5 5 5 5 5 64 42.67
Turkish Cuisine I EY O EY O EY Y Y EY EY EY EY EY EY EY
Turkish Cuisine I
Asian Cuisine 5 2 5 5 3 3 5 28 18.67
Asian Cuisine EY D EY EY O O EY
Asian Cuisine
Cold Kitchen 5 3 3 4 5 3 3 3 5 3 4 41 27.33
Cold Kitchen EY O O Y EY O O O EY O Y
Cold Kitchen
Food Culture and Communication 5 5 5 5 4 4 5 4 4 5 46 30.67
Food Culture and Communication EY EY EY EY Y Y EY Y Y EY
Food Culture and Communication
Bread Making 4 5 4 2 2 4 3 5 2 4 4 4 4 5 52 34.67
Bread Making Y EY Y D D Y O EY D Y Y Y Y EY
Bread Making
Turkish Cuisine II 3 5 3 5 4 5 3 5 4 4 4 5 5 5 60 40.00
Turkish Cuisine II O EY O EY Y EY O EY Y Y Y EY EY EY
Turkish Cuisine II
Space Design and Layout 5 5 5 4 19 12.67
Space Design and Layout EY EY EY Y
Space Design and Layout
Advanced Pastry 4 5 5 4 5 4 4 4 4 5 5 49 32.67
Advanced Pastry Y EY EY Y EY Y Y Y Y EY EY
Advanced Pastry
Advanced Cooking Techniques and A la Carte Kitchen 1 5 5 4 5 5 3 5 5 5 5 3 5 5 5 3 3 3 75 50.00
Advanced Cooking Techniques and A la Carte Kitchen ED EY EY Y EY EY O EY EY EY EY O EY EY EY O O O
Advanced Cooking Techniques and A la Carte Kitchen
Plate Design 1 3 3 1 5 1 3 3 1 3 4 1 1 1 1 5 5 5 5 5 3 3 3 66 44.00
Plate Design ED O O ED EY ED O O ED O Y ED ED ED ED EY EY EY EY EY O O O
Plate Design
Human Resources Management 5 5 5 15 10.00
Human Resources Management EY EY EY
Human Resources Management
Stocks, Sauces and Soups 5 5 5 4 2 2 1 4 4 2 3 1 1 1 2 2 4 3 1 4 3 2 1 1 3 66 44.00
Stocks, Sauces and Soups EY EY EY Y D D ED Y Y D O ED ED ED D D Y O ED Y O D ED ED O
Stocks, Sauces and Soups
American Cuisine 5 5 4 5 4 5 3 2 4 4 4 4 5 5 59 39.33
American Cuisine EY EY Y EY Y EY O D Y Y Y Y EY EY
American Cuisine
Introduction to Gastronomy and Culinary Arts 5 5 5 5 5 5 30 20.00
Introduction to Gastronomy and Culinary Arts EY EY EY EY EY EY
Introduction to Gastronomy and Culinary Arts
Food Science and Basic Principles of Nutrition 5 5 3 3 4 2 5 3 5 2 3 3 3 5 4 3 5 3 3 3 5 2 4 3 2 5 5 5 103 68.67
Food Science and Basic Principles of Nutrition EY EY O O Y D EY O EY D O O O EY Y O EY O O O EY D Y O D EY EY EY
Food Science and Basic Principles of Nutrition
Food Safety and Sanitation 5 3 5 5 5 3 3 4 3 3 3 5 3 3 3 2 58 38.67
Food Safety and Sanitation EY O EY EY EY O O Y O O O EY O O O D
Food Safety and Sanitation
Introduction to Food and Beverage Management 5 4 5 3 3 3 3 5 4 5 5 3 4 4 3 4 4 67 44.67
Introduction to Food and Beverage Management EY Y EY O O O O EY Y EY EY O Y Y O Y Y
Introduction to Food and Beverage Management
Culinary History 5 5 3 5 4 5 27 18.00
Culinary History EY EY O EY Y EY
Culinary History
Storage Management and Purchasing 5 4 3 5 3 5 3 3 4 3 3 5 4 5 5 5 4 4 3 76 50.67
Storage Management and Purchasing EY Y O EY O EY O O Y O O EY Y EY EY EY Y Y O
Storage Management and Purchasing
Departmental Elective (Seçmeli Ders III)
Departmental Elective (Seçmeli Ders II)
Departmental Elective (Seçmeli Ders IV)
Departmental Elective (Seçmeli Ders I)
General Education Elective (Genel Eğitim Dersi I)
University Elective (Yetkinlik Geliştirme Dersi V (Lisans))
University Elective (Yetkinlik Geliştirme Dersi IV (Lisans))
University Elective (Yetkinlik Geliştirme Dersi VI (Lisans))
University Elective (Yetkinlik Geliştirme Dersi I (Lisans))
University Elective (Yetkinlik Geliştirme Dersi II (Lisans))
University Elective (Yetkinlik Geliştirme Dersi III (Lisans))