KIUS
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09010 CULINARY ARTS (TURKISH) -
LEVEL: Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle

Level of Contribution from 0 to 5* Level of Contribution Existence of Contribution (Relation)
Course-Programe LOs Relations
Compulsory Course Units
No Name of the Course Unit Programme Learning Outcomes
T%
1 FOOD PRODUCTION II00
2 INTRODUCTION TO GASTRONOMY00
3 PROCUREMENT AND STORAGE PRINCIPLES IN FOOD AND BEVERAGE INDUSTRY00
4 INTRODUCTION TO TOURISM INDUSTRY00
5 BUSINESS HEALTH, SAFETY, SANITATION00
6 ACCOMMODATION SERVICES00
7 FOOD PRODUCTION I00
8 SUMMER PRACTICE00
9 FOOD PRODUCTION III00
10 FOOD PRODUCTION IV00
11 MENU PLANNING AND MANAGEMENT STRATEGIES IN FOOD AND BEVERAGE BUSINESSES00
12 COST ANALYSIS AND CONTROL IN FOOD AND BEVERAGE OPERATIONS00
13 BASIC PASTRY00
14 SUSTAINABLE TOURISM00
15 WORLD CUISINE CULTURE00
16 KITCHEN MANAGEMENT IN FOOD AND BEVERAGE BUSINESSES00
17 FOOD AND BEVERAGE SERVICES00
18 ATATURK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION I00
19 ATATÜRK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION II00
20 PRINCIPLES OF NUTRITION00
21 COMPUTER I00
22 COMPUTER II00
23 ENGLISH I00
24 ENGLISH II00
25 TURKISH LANGUAGE I00
26 TURKISH LANGUAGE II00
Related number of course units / 26--
Level of contribution--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
Programme Elective Course Units
No Name of the Course Unit Programme Learning Outcomes
T%
1 VEGETARIAN KITCHEN00
2 EFFECTIVE COMMUNICATION SKILLS IN FOOD AND BEVERAGE BUSINESSES00
3 OTTOMAN PALACE CUISINE AND LOCAL CUISINE CULTURES00
4 CYPRUS CULINARY CULTURE00
5 CHOCOLATE MAKING TECHNIQUES00
6 FOOD STYLISTICS AND PHOTOGRAPHY00
7 BOUTIQUE SWEET AND PASTRY00
8 FOOD SOCIOLOGY00
9 PROFESSIONAL KITCHEN PLANNING00
10 BARTENDING AND MIKSOLOGY00
11 FAR EAST CUISINE00
Related number of course units / 11--
Level of contribution--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
University Elective Course Units
No Name of the Course Unit Programme Learning Outcomes
T%
1 FEASIBILITY ANALYSES AND INVESTMENT00
2 GERMAN I00
3 ARABIC I00
4 INFORMATION MANAGEMENT00
5 GENERAL COMMUNICATION SKILLS00
6 SOCIAL ANTROPOLOGY00
7 DICTION00
8 ACADEMIC PRESENTATION SKILLS00
Related number of course units / 8--
Level of contribution--
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High
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.