Qualification Awarded

Specific Admission Requirements

1-

2-

3-

4-

5-

6-

7-

8-

Asist Prof.Dr. Levent KARADAĞ

Instructor Yasemin AKGÖL

1. Year - 1. Term

Course Unit Code	Course Unit Title	Course Type	Theory	Practice	ECTS
ATB1801	ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I	Required	2	0	2
ATBY1801	ATATURK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION I	Required	2	0	2
AŞÇ1007	COOKING METHODS I	Required	3	2	6
AŞÇ1501	VOCATIONAL MATHEMATICS	Elective	2	0	3
AŞÇ1507	PASTRY PRODUCTION TECHNIQUES	Elective	3	2	6
AŞÇ1509	BASIC KITCHEN TECHNIQUES	Elective	3	2	6
AŞÇ1511	KITCHEN ORGANIZATION	Elective	2	0	3
AŞÇ1513	MAIN PRINCIPLES OF NUTRITION	Elective	2	0	3
AŞÇ1515	FOOD STORAGE TECHNIQUES	Elective	2	2	6
AŞÇ1517	QUALITY MANAGEMENT IN KITCHEN	Elective	4	0	6
BRY1801	FILING AND ARCHIVING	Elective	2	0	3
ORD0040	VOLUNTEERING STUDIES	Elective	2	1	4
RTV1801	COMMUNICATION	Elective	2	0	3
SGP1801	FIRST AID	Elective	2	0	3
TDB1801	TURKISH LANGUAGE	Required	2	0	2
TDBY1801	TURKISH LANGUAGE I	Required	2	0	2
TOİ1903	CAREER PLANNING	Elective	2	0	3
TOİ1907	TOURISM WORK ETHICS	Elective	2	0	3
TOİ1909	GENERAL TOURISM	Elective	2	0	3
YDB1801	ENGLISH I	Required	2	0	2
YDB1803	German I	Required	2	0	2
YDB1805	FRENCH I	Required	2	0	2
İKR1901	CATERING SERVICES	Elective	2	0	3

1. Year - 2. Term

Course Unit Code	Course Unit Title	Course Type	Theory	Practice	ECTS
ATB1802	ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I	Required	2	0	2
ATBY1802	ATATURK’S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION II	Required	2	0	2
AŞÇ1008	COOKING METHODS II	Required	3	2	6
AŞÇ1010	KITCHEN PLANNING	Required	3	0	4
AŞÇ1012	VOCATIONAL TRAINING (30 working days)	Required	0	0	8
AŞÇ1504	OTTOMAN PALACE CUISINE	Elective	4	2	6
AŞÇ1506	FISH PRODUCTS IN THE KITCHEN	Elective	4	2	6
AŞÇ1508	HYGIENE AND SANITATION	Elective	3	0	3
AŞÇ1510	MENU PLANNING	Elective	3	0	3
BİP1924	INFORMATION AND COMMUNICATION TECHNOLOGIES I	Elective	2	0	3
TDB1802	TURKISH LANGUAGE	Required	2	0	2
TDBY1802	TURKISH II	Required	2	0	2
TOİ1904	TOURISM AND THE ENVIRONMENT	Elective	2	0	3
YDB1802	ENGLISH II	Required	2	0	2
YDB1804	German II	Required	2	0	2
YDB1806	FRENCH II	Required	2	0	2

2. Year - 1. Term

Course Unit Code	Course Unit Title	Course Type	Theory	Practice	ECTS
AŞÇ2011	COLD CUISINE	Required	2	2	5
AŞÇ2013	KITCHEN PRODUCTS	Required	4	2	5
AŞÇ2503	Local Cuisine	Elective	4	2	6
AŞÇ2505	TURKISH CUISINE	Elective	4	2	6
AŞÇ2507	MEAT PRODUCTS	Elective	2	2	6
AŞÇ2509	FOOD AND BEVAREGE BUSINESS	Elective	2	0	3
AŞÇ2511	FOOD SOCIOLOGY	Elective	2	0	3
AŞÇ2513	GASTRONOMY AND FOOD HISTORY	Elective	2	0	3
AŞÇ2515	FOOD AND BEVAREGE OTOMATION	Elective	3	1	6
AŞÇ2517	BANQUET CUISINE	Elective	2	2	6
AŞÇ2519	VOCATIONAL TRAINING (25 working days)	Elective	0	0	6
TOİ2903	GUEST RELATIONS	Elective	3	0	3
TOİ2911	FOOD AND BEVARAGE SERVICE	Elective	2	2	6
TOİ2913	HOTEL MANAGEMENT	Elective	3	0	3
YDB2807	VOCATIONAL FOREIGN LANGUAGE I (ENGILISH)	Required	2	0	2
YDB2809	VOCATIONAL FOREIGN LANGUAGE	Required	2	0	2
YDB2929	2. FOREIGN LANGUAGE ENGLISH I	Elective	2	0	3
YDB2931	2. FOREIGN LANGUAGE GERMAN I	Elective	2	0	3
YDB2933	2. FOREIGN LANGUAGE FRENCH I	Elective	2	0	3
İŞY2803	HUMAN RESOURCES MANAGEMENT	Elective	1	1	3
İŞY2805	RESEARCH METHODS AND TECHNIQUES	Elective	2	0	3
İŞY2809	QUALITY MANAGEMENT SYSTEMS	Elective	2	0	3
İŞY2813	BUSINESS MANAGEMENT I	Elective	2	0	3

2. Year - 2. Term

Course Unit Code	Course Unit Title	Course Type	Theory	Practice	ECTS
AŞÇ2012	PATISSERIE PRODUCTS	Required	4	2	5
AŞÇ2014	Cuisines of the World	Required	4	2	5
AŞÇ2506	MENU PLANNING II	Elective	3	0	3
AŞÇ2510	KITCHEN TYPES	Elective	4	2	6
AŞÇ2512	SENSORY ANALYSIS TECHNIQUES IN FOOD PRODUCTS	Elective	3	2	6
AŞÇ2514	COST CONTROL FOR FOOD AND BEVERAGE	Elective	3	0	3
AŞÇ2518	VEGETARIAN CUISINE	Elective	3	0	3
AŞÇ2520	NEW TRENDS IN GASTRONOMY	Elective	3	0	3
AŞÇ2522	MUĞLA CUISINE	Elective	2	1	3
AŞÇ2524	DECORATIVE ARTS	Elective	2	2	6
AŞÇ2532	VOCATIONAL TRAINING (25 working days)	Elective	0	0	6
MAT2902	GENERAL MATH	Elective	2	0	3
ORD0020	VOLUNTEERING	Elective	1	2	4
TOİ2906	ENTREPRENEURSHIP	Elective	2	1	3
TOİ2908	WINE SERVICE	Elective	2	2	6
TOİ2910	SHOW SERVICE	Elective	2	2	6
YDB2808	VOCATIONAL FOREIGN LANGUAGE II (ENGILISH)	Required	2	0	2
YDB2810	VOCATIONAL FOREIGN LANGUAGE II (GERMAN)	Required	2	0	2
YDB2930	2. FOREIGN LANGUAGE ENGLISH II	Elective	2	0	3
YDB2932	2. FOREIGN LANGUAGE GERMAN II	Elective	2	0	3
YDB2934	2. FOREIGN LANGUAGE FRENCH II	Elective	2	0	3
İŞY2802	ASSURANCE OF QUALITY AND STANDARDS	Elective	2	0	3
İŞY2814	BUSINESS MANAGEMENT II	Elective	2	0	3

1. Year - 1. Term

Ders Adı	Py1	Py2	Py3	Py4	Py5	Py6	Py7	Py8
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I	3	3	3	3	3	3
ATATURK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION I	3	3	3	3	3	3
COOKING METHODS I	5	1	2	3	1	5	5	5
VOCATIONAL MATHEMATICS			4					4
PASTRY PRODUCTION TECHNIQUES	4	5	4	4	1	4	4	4
BASIC KITCHEN TECHNIQUES	4	4	4	4	3	4	4	4
KITCHEN ORGANIZATION	5	5	5	1	1	2	5	1
MAIN PRINCIPLES OF NUTRITION	4	3	4	3	1	3	4	4
FOOD STORAGE TECHNIQUES	5	3	3	3	1	2	3	3
QUALITY MANAGEMENT IN KITCHEN	3	5	2	1	1	5	3	1
FILING AND ARCHIVING	3	3	3	3	3	3	3	3
VOLUNTEERING STUDIES	4	3	4	4	4	2	4	2
COMMUNICATION	3	4	4	4	5	5	4	5
FIRST AID	4	4	4	4	4	4	4	4
TURKISH LANGUAGE	4	4	4	4	4	4	3	3
TURKISH LANGUAGE I	5	1	1	1	1	1	1	3
CAREER PLANNING	3	3	3	3	3	3		3
TOURISM WORK ETHICS	3	3	3	3	3		3	3
GENERAL TOURISM	3	3	3	3	3		3	3
ENGLISH I	4	4	4	4	4	4	5	3
German I	3	4	5	4	5	3	5	4
FRENCH I	3	3	3	3	3	3	3	3
CATERING SERVICES	1	1	1	3	4	1	5	4

1. Year - 2. Term

Ders Adı	Py1	Py2	Py3	Py4	Py5	Py6	Py7	Py8
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I
ATATURK’S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION II	5	3	2	3	3	3	3	3
COOKING METHODS II	5	5	5	5	1	5	5	5
KITCHEN PLANNING	5	5	2	2	1	4	3	1
VOCATIONAL TRAINING (30 working days)	2	5	5	5	5	5	5	5
OTTOMAN PALACE CUISINE	3	3	3	3	3	3	3	3
FISH PRODUCTS IN THE KITCHEN	3	3	3	3	3		4	4
HYGIENE AND SANITATION	2	2	1	2	3	2	1	3
MENU PLANNING	5	5	5	3	1	3	5	1
INFORMATION AND COMMUNICATION TECHNOLOGIES I	1	1	1	1	1		1	5
TURKISH LANGUAGE
TURKISH II	5	1	1	1	1	1	4	3
TOURISM AND THE ENVIRONMENT	1	3	2	2	1		4	1
ENGLISH II	1	1	1	5	1	3	3	1
German II
FRENCH II

2. Year - 1. Term

Ders Adı	Py1	Py2	Py3	Py4	Py5	Py6	Py7	Py8
COLD CUISINE	3	3	3	3	3	3	3	3
KITCHEN PRODUCTS	4	4	4	4	4	4	4	4
Local Cuisine	3	3	4	5	1	5	4	1
TURKISH CUISINE	3	3	4	4	1	3	2	1
MEAT PRODUCTS	4	4	4	3	1	5	2	1
FOOD AND BEVAREGE BUSINESS	3	3	3	3	3	3	3	3
FOOD SOCIOLOGY	4	2	5	2	1	3	3	1
GASTRONOMY AND FOOD HISTORY	3	3		3	3	3	3	3
FOOD AND BEVAREGE OTOMATION	4	4	3	4	2	3	3	2
BANQUET CUISINE	1	1	1	5	5	5	5	5
VOCATIONAL TRAINING (25 working days)	5	5	5	5	5	5	5	5
GUEST RELATIONS	3	4	5	4	4	4	4	4
FOOD AND BEVARAGE SERVICE	5	5	4	2	1	3	5	2
HOTEL MANAGEMENT	4	5	4	5	4	4	4	3
VOCATIONAL FOREIGN LANGUAGE I (ENGILISH)	4	4	4	4	4	4	4	4
VOCATIONAL FOREIGN LANGUAGE	2	3	4	2	4	3	4	5
2. FOREIGN LANGUAGE ENGLISH I	3	3	3	3	3	3	3	3
2. FOREIGN LANGUAGE GERMAN I	1	1	1	1	1	1	1	1
2. FOREIGN LANGUAGE FRENCH I	1	1	1	1	1	1	1	1
HUMAN RESOURCES MANAGEMENT	4	4	4	4	4	4	4	3
RESEARCH METHODS AND TECHNIQUES	1							3
QUALITY MANAGEMENT SYSTEMS	3	5	3	1	1	3	2	1
BUSINESS MANAGEMENT I	1	1	1	1	1	1	4	5

2. Year - 2. Term

Ders Adı	Py1	Py2	Py3	Py4	Py5	Py6	Py7	Py8
PATISSERIE PRODUCTS	4	4	2	5	1	5	3	1
Cuisines of the World	5	1	2	3	1	5	5	5
MENU PLANNING II	4	4	5	3	5	4	3	4
KITCHEN TYPES	5	2	2	4		5	2	5
SENSORY ANALYSIS TECHNIQUES IN FOOD PRODUCTS	5	4	5	4	1	3	3	3
COST CONTROL FOR FOOD AND BEVERAGE	4	4	4	3	1	4	5	2
VEGETARIAN CUISINE	3	3	3	3	3	3	3	4
NEW TRENDS IN GASTRONOMY	4	4	4	4	4	4	4	4
MUĞLA CUISINE	3	3	4	4	1	3	2	1
DECORATIVE ARTS	4	4	4	4	4	4	4	4
VOCATIONAL TRAINING (25 working days)	5	5	5	5	5	5	5	5
GENERAL MATH	2	1	4	5	1	1	2	1
VOLUNTEERING	4	3	4	4	4	2	4	2
ENTREPRENEURSHIP	5	4	3	4	4	4	4	4
WINE SERVICE	4	4	4	4	2	4	4	2
SHOW SERVICE	4	4	4	4	1	3	4	1
VOCATIONAL FOREIGN LANGUAGE II (ENGILISH)	1			1		1	3	4
VOCATIONAL FOREIGN LANGUAGE II (GERMAN)	2	3	4	2	4	3	4	5
2. FOREIGN LANGUAGE ENGLISH II
2. FOREIGN LANGUAGE GERMAN II	3	5	3	1	1	5	1	1
2. FOREIGN LANGUAGE FRENCH II	1	1	1	1	1	1	1	1
ASSURANCE OF QUALITY AND STANDARDS	3	5	5	4	1	3	3	1
BUSINESS MANAGEMENT II	5			5			4