Course Unit Code
|
Course Unit Title
|
Course Type
|
Theory
|
Practice
|
ECTS
|
Print
|
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
|
|
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