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1. Year
- 1. Term
| Ders Adı | Py1 | Py2 | Py3 | Py4 | Py5 | Py6 | Py7 | Py8 | Py9 | Py10 | Py11 | Py12 | Py13 | Py14 | Py15 |
| USE OF BASIC INFORMATION TECHNOLOGY | 3 | 2 | 4 | 3 | 2 | 3 | 4 | 5 | 4 | 5 | 3 | 4 | 3 | 4 | 4 |
| INTRODUCTION TO TOURISM | 5 | 3 | 3 | 4 | 4 | 5 | 5 | 3 | 4 | 5 | 3 | 4 | 4 | 2 | 4 |
| TURKISH LANGUAGE I | 5 | 1 | 1 | 1 | 1 | 1 | 4 | 3 | 4 | 5 | 3 | 2 | 2 | 2 | 4 |
| BASIC ENGLISH I | 4 | 5 | 5 | 4 | 4 | 5 | 1 | 1 | 1 | 3 | 5 | 2 | 2 | 4 | 2 |
| PRINCIPLES OF NUTRITION | 5 | 1 | 5 | 5 | 1 | 5 | 5 | 1 | 1 | 1 | 1 | 2 | 1 | 1 | 1 |
| INTRODUCTION TO ECONOMICS I | 5 | 3 | 3 | 2 | 2 | 2 | 3 | 3 | 4 | 4 | 3 | 3 | 2 | 2 | 4 |
| PRINCIPLES OF ACCOUNTING | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 4 | 1 | 1 | 2 | 1 |
| INTRODUCTION TO MANAGEMENT SCIENCE | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 4 | 5 |
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1. Year
- 2. Term
| Ders Adı | Py1 | Py2 | Py3 | Py4 | Py5 | Py6 | Py7 | Py8 | Py9 | Py10 | Py11 | Py12 | Py13 | Py14 | Py15 |
| FRONT OFFICE MANAGEMENT | 3 | 4 | 4 | 3 | 4 | 4 | 3 | 5 | 4 | 4 | 4 | 3 | 3 | 4 | 4 |
| TOURISM POLICY AND PLANNING | 5 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 4 |
| TOURISM AND ENVIRONMENT | 4 | 4 | 3 | 1 | 1 | 1 | 3 | 1 | 3 | 4 | 3 | 3 | 1 | 1 | 4 |
| TURKISH LANGUAGE II | 5 | 1 | 1 | 1 | 1 | 1 | 4 | 3 | 4 | 5 | 3 | 2 | 2 | 2 | 4 |
| BASIC ENGLISH II | 5 | 1 | 4 | 1 | 5 | 4 | 5 | 2 | 2 | 5 | 4 | 2 | 5 | 2 | 1 |
| FOOD AND BEVERAGE MANAGEMENT | 4 | 1 | 1 | 5 | 4 | 4 | 1 | 4 | 4 | 2 | 4 | 5 | 5 | 1 | 3 |
| FOOD SAFETY AND HYGIENE | 5 | 1 | 5 | 4 | 1 | 5 | 5 | 5 | 1 | 3 | 1 | 5 | 2 | 1 | 5 |
| FOOD TECHNOLOGY | 4 | 1 | 5 | 4 | 1 | 3 | 5 | 4 | 4 | 3 | 1 | 1 | 3 | 4 | 4 |
| BEVERAGE TECHNOLOGY | 5 | 1 | 5 | 4 | 1 | 1 | 5 | 1 | 3 | 1 | 1 | 5 | 5 | 1 | 2 |
| ACCOUNTING PRACTICES IN FOOD AND BEVERAGE BUSINESSES | 1 | 1 | 1 | 1 | 2 | 1 | 1 | 1 | 1 | 5 | 1 | 1 | 1 | 1 | 1 |
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2. Year
- 1. Term
| Ders Adı | Py1 | Py2 | Py3 | Py4 | Py5 | Py6 | Py7 | Py8 | Py9 | Py10 | Py11 | Py12 | Py13 | Py14 | Py15 |
| ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I | 5 | 2 | 2 | | 3 | 3 | 3 | 1 | 2 | 1 | 3 | 1 | 1 | 1 | 4 |
| Introduction to Education | 5 | 1 | 4 | 3 | 5 | 4 | 5 | 5 | 5 | 5 | 3 | 3 | 1 | 2 | 5 |
| INTRODUCTION TO MARKETING | 5 | 4 | 4 | 4 | 4 | 4 | 4 | 1 | 4 | 4 | 4 | 4 | 4 | 1 | 4 |
| TOURISM GEOGRAPHY OF TURKEY | 4 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| Turkish Language I | | | | | | | | | | | | | | | |
| BASIC ENGLISH III | 1 | 5 | 1 | 4 | 4 | 3 | 5 | 5 | 4 | 5 | 5 | 5 | 2 | 5 | 5 |
| FOOD AND BEVERAGE SERVICE I | 5 | 1 | 5 | 4 | 1 | 3 | 1 | 5 | 5 | 1 | 1 | 5 | 5 | 1 | 4 |
| MENU PLANNING | 5 | 1 | 5 | 5 | 1 | 3 | 1 | 3 | 1 | 4 | 1 | 5 | 5 | 1 | 1 |
| CATERING OPERATIONS | 1 | 1 | 1 | 3 | 4 | 1 | 5 | 4 | 5 | 5 | 1 | 4 | 4 | 3 | 2 |
| CULINARY TECHNIQUES (Practical) | 5 | 1 | 5 | 5 | 1 | 5 | 4 | 5 | 5 | 5 | 1 | 5 | 4 | 1 | 1 |
| SOFTWARE APPLICATIONS IN FOOD AND BEVERAGE FACILITIES | 5 | 1 | 5 | 4 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 5 | 1 | 2 |
| MANAGERIAL ACCOUNTING IN FOOD AND BEVERAGE FACILITIES | 5 | 4 | 4 | 1 | 1 | 1 | 1 | 3 | 4 | 4 | 4 | 3 | 1 | 3 | 4 |
| Titanic Hotels & Resorts And Beverage Servıce I | 5 | 5 | 4 | 4 | 4 | 5 | 1 | 4 | 3 | 3 | 5 | 1 | 1 | 1 | 4 |
| Work Health and Security | 4 | 3 | 5 | 4 | 3 | 1 | 1 | 3 | 4 | 3 | 4 | 2 | 1 | 1 | 5 |
| BUSINESS MATHEMATICS | 5 | 3 | 3 | 3 | 3 | 2 | 3 | 2 | 3 | 4 | 4 | 3 | 3 | 3 | 4 |
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2. Year
- 2. Term
| Ders Adı | Py1 | Py2 | Py3 | Py4 | Py5 | Py6 | Py7 | Py8 | Py9 | Py10 | Py11 | Py12 | Py13 | Py14 | Py15 |
| ATATURK'S PRINCIPLES AND REVOLUTION HISTORY II | 5 | 2 | 2 | 3 | 3 | 3 | 3 | 1 | 2 | 1 | 3 | 1 | 1 | 1 | 4 |
| ATATURK'S PRINCIPLES AND REVOLUTION HISTORY II | 3 | 3 | 2 | 2 | 1 | 1 | 3 | 1 | 1 | 1 | 1 | 5 | 5 | 1 | 3 |
| Education psychology | 5 | 1 | 4 | 3 | 5 | 4 | 5 | 5 | 5 | 5 | 3 | 3 | 1 | 2 | 5 |
| HEALTH AND FIRST AID | 4 | 1 | 4 | 3 | 3 | 2 | 3 | 5 | 4 | 4 | 5 | 3 | 1 | | 5 |
| COMMUNICATION AND CUSTOMER RELATIONS IN TOURISM BUSINESSES | 5 | 4 | 4 | 4 | 3 | 3 | 4 | 3 | 5 | 3 | 5 | 3 | 2 | 1 | 4 |
| TOURISM MARKETING | 4 | 4 | 4 | 4 | 5 | 5 | 4 | 2 | 4 | 5 | 4 | 3 | 2 | 1 | 4 |
| BASIC ENGLISH IV | 4 | 3 | 1 | 3 | 5 | 3 | 5 | 4 | 4 | 5 | 3 | 4 | 4 | 4 | 2 |
| VOCATIONAL TRAINING | 5 | 1 | 5 | 5 | 5 | 1 | 1 | 5 | 3 | 4 | 3 | 3 | 3 | 1 | 3 |
| FOOD AND BEVERAGE SERVICE II | 5 | 1 | 5 | 4 | 1 | 3 | 1 | 5 | 5 | 1 | 1 | 5 | 5 | 1 | 4 |
| COOKING TECHNIQUES FOR HOT MEALS (Saucier) | 5 | 1 | 5 | 5 | 1 | 4 | 5 | 5 | 5 | 1 | 5 | 2 | 1 | 2 | 1 |
| PROTOCOL AND ETIQUETTE | 5 | 1 | 5 | 3 | 1 | 1 | 1 | 5 | 1 | 1 | 1 | 4 | 5 | 1 | 2 |
| MANAGEMENT AND ORGANIZATION IN FOOD AND BEVERAGE BUSINESSES | 4 | 1 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 5 | 1 | 2 | 1 | 2 |
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3. Year
- 1. Term
| Ders Adı | Py1 | Py2 | Py3 | Py4 | Py5 | Py6 | Py7 | Py8 | Py9 | Py10 | Py11 | Py12 | Py13 | Py14 | Py15 |
| Teaching Principles and Methods | 5 | 5 | 3 | 3 | 5 | 3 | 4 | 5 | 4 | 4 | 3 | 3 | 1 | 2 | 5 |
| Special teaching methods | 4 | 3 | 3 | 5 | 5 | 3 | 2 | 4 | 4 | 4 | 4 | 3 | 1 | 2 | 5 |
| BASIC PRINCIPLES OF LAW | 5 | 4 | 3 | 5 | 4 | 5 | 5 | 4 | 3 | 5 | 4 | 2 | 3 | 4 | 4 |
| ENTREPRENEURSHIP IN TOURISM INDUSTRY | 4 | 1 | 4 | 1 | 1 | 1 | 1 | 2 | 1 | 1 | 4 | 1 | 3 | 3 | 1 |
| HUMAN RESOURCES MANAGEMENT IN TOURISM ENTERPRISES | 4 | 4 | 3 | 4 | 3 | 3 | 4 | 4 | 3 | 2 | 5 | 4 | 1 | 1 | 4 |
| HUMAN RESOURCES MANAGEMENT IN TOURISM ENTERPRISES | 4 | 5 | 5 | 1 | 4 | 5 | 3 | 4 | 1 | 5 | 4 | 4 | 1 | 5 | 3 |
| ENTREPRENEURSHIP IN TOURISM | 4 | 1 | 4 | 1 | 1 | 1 | 1 | 2 | 1 | 1 | 4 | 1 | 3 | 3 | 1 |
| ECONOMY OF TOURISM | 3 | 3 | 1 | 4 | 4 | 4 | 4 | 1 | 2 | 4 | 5 | 1 | 2 | 1 | 3 |
| TOURISM ECONOMICS | 3 | 3 | 1 | 4 | 4 | 4 | 4 | 1 | 2 | 4 | 5 | 1 | 2 | 1 | 3 |
| PROFESSIONAL ENGLISH I | 4 | 2 | 3 | 4 | 3 | 5 | 4 | 4 | 5 | 5 | 4 | 3 | 2 | 3 | 1 |
| GERMAN I | 4 | 5 | 5 | 4 | 4 | 5 | 4 | | 5 | 1 | 3 | 3 | 2 | 5 | 1 |
| FRENCH I | 5 | 3 | 4 | 4 | 5 | 3 | 2 | 1 | 3 | 5 | 3 | 4 | 4 | 1 | 5 |
| RUSSIAN I | 4 | 4 | 1 | 1 | 5 | 2 | 3 | 4 | 5 | 4 | 3 | 4 | 5 | 4 | 4 |
| ERGONOMICS IN FOOD AND BEVERAGE FACILITIES | 5 | 1 | 5 | 5 | 3 | 1 | 1 | 5 | 1 | 4 | 1 | 1 | 3 | 1 | 1 |
| GASTRONOMY TOURISM | 5 | 1 | 5 | 4 | 1 | 1 | 1 | 4 | 1 | 1 | 1 | 1 | 4 | 3 | 1 |
| CULTURE OF TURKISH CUISINE | 5 | 1 | 5 | 5 | 1 | 5 | 4 | 4 | 5 | 5 | 1 | 5 | 1 | 4 | 3 |
| COOKING TECHNIQUES FOR COOL MEALS (Garde Manger) | 5 | 1 | 5 | 5 | 1 | 5 | 4 | 4 | 5 | 5 | 1 | 5 | 4 | 3 | 1 |
| CULTURE OF TURKISH COUISINE | 5 | 1 | 1 | 4 | 5 | 4 | 5 | 1 | 4 | 2 | 5 | 4 | 3 | 4 | 1 |
| GASTRONOMY TOURISM AROUND THE WORLD | 5 | 1 | 5 | 4 | 1 | 1 | 1 | 4 | 1 | 1 | 1 | 1 | 4 | 3 | 1 |
| Lujo Hotel Cookıng Technıoues For Cool Meals (Garde Manger) | 3 | 1 | 3 | 3 | 2 | 4 | 1 | 4 | 3 | 4 | 5 | 1 | 1 | 1 | 4 |
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3. Year
- 2. Term
| Ders Adı | Py1 | Py2 | Py3 | Py4 | Py5 | Py6 | Py7 | Py8 | Py9 | Py10 | Py11 | Py12 | Py13 | Py14 | Py15 |
| Measurement and Evaluation in Education | 3 | 2 | 3 | 4 | 3 | 4 | 4 | 4 | 5 | 2 | 3 | 2 | 1 | 2 | 5 |
| Instructional Technologies | 5 | 2 | 3 | 3 | 4 | 4 | 3 | 4 | 4 | 4 | 4 | 2 | 1 | 4 | 5 |
| PRODUCT DIVERSIFICATION IN TOURISM | 4 | 2 | 3 | 1 | 1 | 1 | 1 | 3 | 4 | 3 | 2 | 3 | 3 | 5 | 5 |
| RESEARCH METHODS IN TOURISM | 3 | 3 | 4 | 2 | 4 | 4 | 2 | 2 | 4 | 2 | 1 | 2 | 1 | 1 | 4 |
| PRODUCT DIVERSIFICATION IN TOURISM | 4 | 1 | 5 | 3 | 3 | 4 | 4 | 1 | 5 | 3 | 5 | 4 | 4 | 4 | 2 |
| TOURISM LEGISLATION | 5 | 1 | 5 | 4 | 1 | 5 | 5 | 1 | 3 | 1 | 1 | 4 | 4 | 1 | 3 |
| EUROPEAN union AND TOURISM | 4 | 5 | 5 | 2 | 1 | 5 | 1 | 5 | 3 | 4 | 5 | 4 | 4 | 4 | 1 |
| CONSUMER BEHAVIOUR IN TOURISM | 3 | 3 | 4 | 3 | 3 | 3 | 2 | 1 | 2 | 2 | 1 | 2 | 1 | 1 | 4 |
| EUROPEAN union AND TOURISM | 4 | 5 | 2 | 5 | 4 | 1 | 2 | 4 | 5 | 2 | 3 | 1 | 2 | 5 | 4 |
| CONSUMER BEHAVIOR IN TOURISM | 4 | | 5 | 5 | 4 | 4 | 2 | 1 | 4 | 4 | 1 | 5 | 3 | 3 | 2 |
| PROFESSIONAL ENGLISH II | 4 | 2 | 3 | 5 | 3 | 4 | 4 | 5 | 3 | 3 | 2 | 4 | 4 | 3 | 4 |
| GERMAN II | 4 | 5 | 4 | 5 | 3 | 5 | 2 | 3 | 4 | 3 | 5 | 3 | 4 | 5 | 2 |
| FRENCH II | 4 | 4 | 4 | 4 | 2 | 3 | 4 | 3 | 4 | 4 | 2 | 3 | 3 | 1 | 3 |
| RUSSIAN II | 4 | 3 | 3 | 3 | 2 | 5 | 4 | 3 | 5 | 1 | 4 | 4 | 5 | 5 | 4 |
| VOCATIONAL TRAINING | 5 | 1 | 5 | 5 | 5 | 1 | 1 | 5 | 3 | 4 | 3 | 3 | 3 | 1 | 3 |
| SERVICE OF SPECIAL MEALS | 5 | 1 | 5 | 1 | 1 | 1 | 1 | 4 | 5 | 4 | 1 | 5 | 5 | 3 | 1 |
| FOOD CONTROL AND REGULATIONS | 5 | 1 | 5 | 4 | 1 | 5 | 5 | 1 | 3 | 1 | 1 | 4 | 4 | 1 | 3 |
| INTERNATIONAL CUISINE | 4 | 4 | 4 | 3 | 3 | 3 | 5 | 3 | 4 | 5 | 3 | 1 | 1 | 1 | 4 |
| COST CONTROL IN FOOD AND BEVERAGE BUSINESSES | 5 | 1 | 2 | 2 | 1 | 1 | 1 | 1 | 1 | 1 | 4 | 1 | 2 | 1 | 1 |
| INTERNATIONAL CUISINE | 4 | 5 | 5 | 2 | 4 | 4 | 4 | 5 | 3 | 3 | 5 | 5 | 3 | 4 | 3 |
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4. Year
- 1. Term
| Ders Adı | Py1 | Py2 | Py3 | Py4 | Py5 | Py6 | Py7 | Py8 | Py9 | Py10 | Py11 | Py12 | Py13 | Py14 | Py15 |
| Classroom Management | 5 | 1 | 3 | 4 | 4 | 3 | 2 | 4 | 4 | 4 | 3 | 2 | 1 | 2 | 5 |
| Guidance and Special Education | 5 | 3 | 4 | 2 | 2 | 1 | 1 | 2 | 2 | 4 | 5 | 1 | 1 | 1 | 5 |
| STRATEGIC MANAGEMENT IN TOURISM BUSINESSES | 4 | 4 | 2 | 2 | 3 | 3 | 4 | 2 | 3 | 3 | 4 | 2 | 1 | 1 | 4 |
| E-COMMERCE IN TOURISM | 1 | 2 | 5 | 3 | 2 | 3 | 4 | 4 | 1 | 5 | 4 | 4 | 4 | 4 | 4 |
| INNOVATION MANAGEMENT IN TOURISM ENTERPRISES | 5 | 4 | 4 | 4 | 1 | 4 | 2 | 3 | 4 | 2 | 1 | 3 | 2 | 1 | 3 |
| QUALITY MANAGEMENT IN TOURISM ENTERPRISES | 3 | 3 | 3 | | 4 | 4 | 3 | 2 | 4 | 3 | 2 | 1 | 1 | 1 | 3 |
| E-COMMERCE IN TOURISM | 5 | 2 | 4 | 3 | 4 | 4 | 5 | 4 | 2 | 4 | 4 | 2 | 4 | 5 | 5 |
| YIELD MANAGEMENT IN TOURISM ENTERPRISES | 4 | 4 | 3 | 3 | 4 | 1 | 4 | 3 | 3 | 1 | 3 | | 1 | 3 | 1 |
| QUALITY MANAGEMENT IN TOURISM ENTERPRISES | 4 | 3 | 3 | 5 | 5 | 3 | 4 | 2 | 1 | 3 | 4 | 1 | 3 | 2 | 5 |
| WORLD TOURISM GEOGRAPHY | 4 | 3 | 3 | 2 | 3 | 4 | 5 | 4 | 3 | 2 | 1 | 5 | 4 | 5 | 3 |
| PROFESSIONAL ENGLISH III | 4 | 3 | 5 | 3 | 2 | 3 | 4 | 4 | 5 | 3 | 3 | 5 | 5 | 2 | 4 |
| GERMAN III | 4 | 5 | 4 | 1 | 5 | 4 | 5 | 2 | 5 | 5 | 4 | 4 | 5 | 3 | 3 |
| FRENCH III | 4 | 3 | 4 | 2 | 5 | 4 | 4 | 1 | 4 | 3 | 3 | 4 | 1 | 4 | 4 |
| RUSSIAN III | 4 | 3 | 5 | 3 | 2 | 5 | 4 | 3 | 4 | 1 | 2 | 3 | 4 | 4 | 1 |
| NEW TRENDS IN FOOD AND BEVERAGE FACILITIES | 5 | 1 | 5 | 4 | 5 | 1 | 3 | 3 | 3 | 1 | 5 | 5 | 4 | 1 | 1 |
| BANQUET AND EVENT MANAGEMENT | 5 | 1 | 5 | 4 | 1 | 1 | 1 | 5 | 4 | 1 | 1 | 5 | 5 | 3 | 1 |
| EXPERIENTAL AND SENSORIAL ANALYSIS IN FOOD AND BEVERAGE FACILITIES | 5 | 1 | 5 | 5 | 1 | 4 | 4 | 1 | 5 | 5 | 1 | 4 | 4 | 3 | 1 |
| VEGETARIAN CUISINE | 5 | 1 | 5 | 5 | 1 | 5 | 4 | 4 | 5 | 5 | 1 | 5 | 4 | 3 | 1 |
| DRESSING TECHNIQUES IN FOOD AND BEVERAGE FACILITIES | 5 | 1 | 5 | 4 | 1 | 1 | 1 | 4 | 5 | 1 | 1 | 5 | 4 | 3 | 1 |
| NEW TRENDS IN THE FOOD AND BEVERAGE MANAGEMENT | 5 | 1 | 5 | 4 | 5 | 1 | 3 | 3 | 3 | 1 | 5 | 5 | 4 | 1 | 1 |
| WORK AND SOCIAL SECURITY LAW | 4 | 4 | 2 | 4 | 3 | 3 | 4 | 1 | 4 | 4 | 1 | 1 | 1 | 1 | 5 |
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4. Year
- 2. Term
| Ders Adı | Py1 | Py2 | Py3 | Py4 | Py5 | Py6 | Py7 | Py8 | Py9 | Py10 | Py11 | Py12 | Py13 | Py14 | Py15 |
| Teaching Practice | 5 | 3 | 5 | 4 | 4 | 3 | 1 | 4 | 4 | 4 | 3 | 2 | 1 | 1 | 5 |
| CAREER MANAGEMENT IN TOURISM ENTERPRISES | 1 | 4 | 3 | 3 | 3 | 5 | 1 | 3 | 5 | 4 | 2 | 1 | 3 | 2 | 1 |
| ORGANIZATIONAL BEHAVIOUR IN TOURISM ENTERPRISES | 1 | 5 | 2 | 5 | 4 | 4 | 1 | 2 | 1 | 4 | 5 | 1 | 2 | 4 | 4 |
| DISABILITY AND TOURISM | 4 | 4 | 3 | 5 | 1 | 5 | 5 | 4 | 4 | 2 | 1 | 3 | 4 | 1 | 4 |
| CURRENT ISSUES IN TOURISM | 4 | 3 | 2 | 4 | 1 | 1 | 4 | 2 | 3 | 3 | 4 | 1 | 4 | 5 | 5 |
| DISABILITY AND TOURISM | 4 | 4 | 3 | 5 | 1 | | 5 | 4 | 4 | 2 | 1 | 3 | 4 | 1 | 4 |
| CURRENT ISSUES IN TOURISM | 4 | 3 | 2 | 4 | 1 | 1 | 4 | 2 | 3 | 3 | 4 | 1 | 4 | 5 | 5 |
| INTERNATIONAL TOURISM MANAGEMENT | 4 | 1 | 5 | 4 | 1 | 2 | 1 | 4 | 5 | 5 | 4 | 4 | 4 | 5 | 3 |
| ETHICS IN TOURISM ENTERPRISES | 4 | 1 | 5 | 1 | 1 | 1 | 1 | 1 | 3 | 1 | 1 | 1 | 1 | 1 | 5 |
| SUSTAINABLE TOURISM | 4 | 3 | 5 | 1 | 3 | 2 | 4 | 4 | 2 | 1 | 4 | 5 | 4 | 2 | 2 |
| SUSTAINABLE TOURISM | 4 | 3 | 5 | 1 | 3 | 2 | 4 | 4 | 2 | 1 | 4 | 5 | 4 | 2 | 2 |
| PROFESSIONAL ENGLISH IV | 4 | 4 | 4 | 4 | 5 | 4 | 4 | 2 | 1 | 5 | 4 | 2 | 5 | 4 | 2 |
| GERMAN IV | 4 | 1 | 5 | 2 | 3 | 4 | 2 | 1 | 2 | 1 | 2 | 1 | 2 | 4 | 5 |
| FRENCH IV | 1 | 3 | 4 | 4 | 3 | 3 | 1 | 2 | 4 | 4 | 4 | 5 | 4 | 3 | 1 |
| RUSSIAN IV | 4 | 3 | 2 | 5 | 1 | 2 | 1 | 3 | 5 | 4 | 3 | 4 | 4 | 2 | 3 |
| COCKTAIL MAKING | 5 | 1 | 5 | 1 | 1 | 1 | 1 | 5 | 5 | 1 | 1 | 5 | 5 | 3 | 1 |
| COOKING TECHNIQUES FOR DESSERT, CAKE AND BREAD (Bakery) | 5 | 1 | 5 | 5 | 1 | 4 | 4 | 4 | 5 | 5 | 1 | 5 | 4 | 3 | 1 |
| FOOD AND MYTHOLOGY | 1 | 1 | 5 | 3 | 1 | 1 | 1 | 1 | 5 | 5 | 1 | 5 | 3 | 3 | 1 |
| FOOD DESIGN AND PHOTOGRAPHY | 5 | 1 | 5 | 3 | 1 | 1 | 1 | 4 | 5 | 4 | 1 | 5 | 4 | 3 | 1 |
| PROMOTION IN FOOD AND BEVERAGE ENTERPRISES | 4 | 1 | 5 | 4 | 5 | 1 | 1 | 5 | 1 | 1 | 1 | 1 | 1 | 5 | 5 |
| SAFETY IN FOOD AND BEVERAGE ENTERPRISES | 5 | 1 | 5 | 3 | 4 | 3 | 5 | 5 | 1 | 4 | 1 | 1 | 1 | 1 | 5 |
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