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09010-CULINARY ARTS (TURKISH)-
LEVEL: Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle
PROGRAMME COURSE STRUCTURE
Please click on a course unit to see the details

1. Year Fall ( First ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
547 ATA101 ATATURK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION I Compulsory 2 + 0 2.0 2.0
1290 BES101 PRINCIPLES OF NUTRITION Compulsory 3 + 0 3.0 4.0
548 TRK101 TURKISH LANGUAGE I Compulsory 2 + 0 2.0 2.0
562 ING101 ENGLISH I Compulsory 3 + 0 3.0 4.0
549 BLG101 COMPUTER I Compulsory 2 + 0 2.0 2.0
834 ASC107 BUSINESS HEALTH, SAFETY, SANITATION Compulsory 3 + 0 3.0 4.0
832 ASC103 INTRODUCTION TO GASTRONOMY Compulsory 3 + 0 3.0 4.0
983 ASC109 FOOD PRODUCTION I Compulsory 2 + 2 3.0 5.0
Total ECTS Credit (Compulsory):27 Total ECTS Credit (Elective) :0 Total ECTS Credit :27

1. Year Spring ( Second ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
1070 ASC110 SUMMER PRACTICE Compulsory 0 + 16 0.0 1.0
688 TRK102 TURKISH LANGUAGE II Compulsory 2 + 0 2.0 2.0
686 ATA102 ATATÜRK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION II Compulsory 2 + 0 2.0 2.0
687 BLG102 COMPUTER II Compulsory 2 + 0 2.0 2.0
689 ING102 ENGLISH II Compulsory 3 + 0 3.0 4.0
1059 ASC108 ACCOMMODATION SERVICES Compulsory 3 + 0 3.0 4.0
1058 ASC106 INTRODUCTION TO TOURISM INDUSTRY Compulsory 3 + 0 3.0 3.0
1056 ASC102 FOOD PRODUCTION II Compulsory 2 + 2 3.0 5.0
1057 ASC104 PROCUREMENT AND STORAGE PRINCIPLES IN FOOD AND BEVERAGE INDUSTRY Compulsory 3 + 0 3.0 3.0
Total ECTS Credit (Compulsory):26 Total ECTS Credit (Elective) :0 Total ECTS Credit :26

2. Year Fall ( Third ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
1061 ASC203 MENU PLANNING AND MANAGEMENT STRATEGIES IN FOOD AND BEVERAGE BUSINESSES Compulsory 3 + 0 3.0 5.0
1062 ASC205 BASIC PASTRY Compulsory 2 + 2 3.0 6.0
1063 ASC207 WORLD CUISINE CULTURE Compulsory 2 + 2 3.0 5.0
1060 ASC201 FOOD PRODUCTION III Compulsory 2 + 2 3.0 5.0
  Details
ELECTIVE COURSE MODULE Elective -  - - 9
0001 BLMSEC Programme Elective - + - - -
0002 BLMSEC Programme Elective - + - - -
0001 UNSEC University Elective - + - - -
Total ECTS Credit (Compulsory):21 Total ECTS Credit (Elective) :9 Total ECTS Credit :30

2. Year Spring ( Fourth ) Term Courses
ID Code Name of the Course Unit Type of the Course In-Class Hours (T+P) Credit ECTS Credit
1064 ASC202 FOOD PRODUCTION IV Compulsory 2 + 2 3.0 5.0
1065 ASC204 COST ANALYSIS AND CONTROL IN FOOD AND BEVERAGE OPERATIONS Compulsory 2 + 2 3.0 5.0
1066 ASC206 SUSTAINABLE TOURISM Compulsory 3 + 0 3.0 5.0
1067 ASC208 KITCHEN MANAGEMENT IN FOOD AND BEVERAGE BUSINESSES Compulsory 2 + 0 2.0 4.0
1068 ASC210 FOOD AND BEVERAGE SERVICES Compulsory 2 + 2 3.0 5.0
  Details
ELECTIVE COURSE MODULE Elective -  - - 6
0001 BLMSEC Programme Elective - + - - -
0002 BLMSEC Programme Elective - + - - -
Total ECTS Credit (Compulsory):24 Total ECTS Credit (Elective) :6 Total ECTS Credit :30
EBS : Kıbrıs İlim Üniversitesi Eğitim Öğretim Bilgi Sistemi Kıbrıs İlim Üniversitesi AKTS Bilgi Paketi AKTS Bilgi Paketi ECTS Information Package Avrupa Kredi Transfer Sistemi (AKTS/ECTS), Avrupa Yükseköğretim Alanı (Bologna Süreci) hedeflerini destekleyen iş yükü ve öğrenme çıktılarına dayalı öğrenci/öğrenme merkezli öğretme ve öğrenme yaklaşımı çerçevesinde yükseköğretimde uluslarası saydamlığı arttırmak ve öğrenci hareketliliği ile öğrencilerin yurtdışında gördükleri öğrenimleri kendi ülkelerinde tanınmasını kolaylaştırmak amacıyla Avrupa Komisyonu tarafından 1989 yılında Erasmus Programı (günümüzde Yaşam Boyu Öğrenme Programı) kapsamında geliştirilmiş ve Avrupa ülkeleri tarafından yaygın olarak kabul görmüş bir kredi sistemidir. AKTS, aynı zamanda, yükseköğretim kurumlarına, öğretim programları ve ders içeriklerinin iş yüküne bağlı olarak kolay anlaşılabilir bir yapıda tasarlanması, uygulanması, gözden geçirilmesi, iyileştirilmesi ve bu sayede yükseköğretim programlarının kalitesinin geliştirilmesine ve kalite güvencesine önemli katkı sağlayan bir sistematik yaklaşım sunmaktadır. ETIS : İstanbul Aydın University Education & Training System Cyprus Science University ECTS Information Package ECTS Information Package European Credit Transfer and Accumulation System (ECTS) which was introduced by the European Council in 1989, within the framework of Erasmus, now part of the Life Long Learning Programme, is a student-centered credit system based on the student workload required to achieve the objectives of a programme specified in terms of learning outcomes and competences to be acquired. The implementation of ECTS has, since its introduction, has been found wide acceptance in the higher education systems across the European Countries and become a credit system and an indispensable tool supporting major aims of the Bologna Process and, thus, of European Higher Education Area as it makes teaching and learning in higher education more transparent across Europe and facilitates the recognition of all studies. The system allows for the transfer of learning experiences between different institutions, greater student mobility and more flexible routes to gain degrees. It also offers a systematic approach to curriculum design as well as quality assessment and improvement and, thus, quality assurance.