ECTS Information Package / Course Catalogue
HOME INSTITUTIONAL INFORMATION
INFORMATION ON DEGREE PROGRAMMES
Culinary
CERTIFICATE PROGRAMMES
USEFUL INFORMATION, RESOURCES & SERVICES FOR STUDENTS
USEFUL LINKS AND DOCUMENTSADITIONAL & SUPPORTING INFORMATION

CULINARY ASSOCIATE`S (SHORT CYCLE) DEGREE PROGRAMME

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


Associate (Short Cycle) Degree

2

120

Full Time
  • TQF Qualification Type: Associate Degree
  • TQF, TQF-HE, EQF-LLL, ISCED (2011): Level 5
  • QF-EHEA: Short Cycle
  • Yönelim: Vocational
  • Sınıflandırma (ISCED 2013):101 Temel Öğrenme Alanı: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 1 2 1 2 1 2 3 4 1 2 3 4 5 6 7 8 9
Competency Development Program I (Career Planning I) 0 0.00
Competency Development Program I (Career Planning I)
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 3 5 8 7.27
Principles of Atatürk and History of Turkish Revolution O EY
Principles of Atatürk and History of Turkish Revolution
English I 5 5 10 9.09
English I EY EY
English I
English II 5 5 10 9.09
English II EY EY
English II
Turkish language 5 4 9 8.18
Turkish language EY Y
Turkish language
Work Placement Training 0 0.00
Work Placement Training
Work Placement Training
Food and Beverage Services Management and Cost Calculations 3 4 5 5 3 5 4 4 33 30.00
Food and Beverage Services Management and Cost Calculations O Y EY EY O EY Y Y
Food and Beverage Services Management and Cost Calculations
Kitchen Applications and Techniques I 5 5 5 5 3 4 4 5 5 4 5 4 5 5 5 5 2 76 69.09
Kitchen Applications and Techniques I EY EY EY EY O Y Y EY EY Y EY Y EY EY EY EY D
Kitchen Applications and Techniques I
Kitchen Mathematics and Terminology 3 3 3 5 5 5 4 28 25.45
Kitchen Mathematics and Terminology O O O EY EY EY Y
Kitchen Mathematics and Terminology
Turkish Cuisine II 0 0.00
Turkish Cuisine II
Turkish Cuisine II
World Cuisine Applications II 0 0.00
World Cuisine Applications II
World Cuisine Applications II
Cake and Chocolate 0 0.00
Cake and Chocolate
Cake and Chocolate
Cold Kitchen 3 5 5 5 3 4 5 5 5 5 1 46 41.82
Cold Kitchen O EY EY EY O Y EY EY EY EY ED
Cold Kitchen
World Cuisine Practices-I 4 5 5 5 5 3 3 4 3 4 5 5 5 5 5 66 60.00
World Cuisine Practices-I Y EY EY EY EY O O Y O Y EY EY EY EY EY
World Cuisine Practices-I
Bread and Bakery Production Techniques 3 5 5 5 5 3 4 5 5 5 5 5 55 50.00
Bread and Bakery Production Techniques O EY EY EY EY O Y EY EY EY EY EY
Bread and Bakery Production Techniques
Culinary Practices and Techniques II 5 5 5 5 3 4 5 5 5 5 5 5 57 51.82
Culinary Practices and Techniques II EY EY EY EY O Y EY EY EY EY EY EY
Culinary Practices and Techniques II
Turkish Cuisine I 0 0.00
Turkish Cuisine I
Turkish Cuisine I
Basic Principles of Nutrition 5 5 3 5 5 23 20.91
Basic Principles of Nutrition EY EY O EY EY
Basic Principles of Nutrition
Food Hygiene 3 5 5 4 4 4 5 30 27.27
Food Hygiene O EY EY Y Y Y EY
Food Hygiene
Diet and Nutrition in Diseases 5 4 5 5 5 4 4 32 29.09
Diet and Nutrition in Diseases EY Y EY EY EY Y Y
Diet and Nutrition in Diseases
Beverage Science 3 5 5 5 5 3 4 3 5 5 5 5 5 58 52.73
Beverage Science O EY EY EY EY O Y O EY EY EY EY EY
Beverage Science
Culinary Culture and History 5 3 5 5 5 5 5 5 4 42 38.18
Culinary Culture and History EY O EY EY EY EY EY EY Y
Culinary Culture and History
Kitchen Organization 3 3 4 3 5 5 5 5 5 38 34.55
Kitchen Organization O O Y O EY EY EY EY EY
Kitchen Organization
Menu Planning 5 4 4 5 5 5 28 25.45
Menu Planning EY Y Y EY EY EY
Menu Planning
Service and Presentation Techniques 3 5 5 5 5 3 3 5 5 5 5 5 54 49.09
Service and Presentation Techniques O EY EY EY EY O O EY EY EY EY EY
Service and Presentation Techniques
University Elective (Yetkinlik Geliştirme Dersi I (Önlisans))
University Elective (Yetkinlik Geliştirme Dersi II (Önlisans))