TR EN

Culınary

Total Course & Programme Outcome Relationship

Level of Contribution
0 1 2 3 4 5

Compulsory Course Units
Name of the Course Unit 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 T %
COOKING METHODS - I 5 4 2 3 2 2 2 2 3 5 5 4 4 2 3 3 5 4 4 0 2 0 0 4 5 1 1 2 3 82 102,5
COOKING METHODS II 5 5 4 5 4 4 5 4 4 5 5 5 5 4 4 5 5 5 5 5 5 4 4 4 5 5 4 3 3 130 162,5
KITCHEN ORGANİZATİON 4 4 4 5 5 5 4 4 4 4 5 2 5 5 5 5 5 4 4 4 5 2 3 5 4 5 4 4 4 123 153,75
MENU PLANNING 5 5 5 5 3 3 3 5 5 5 1 4 5 4 4 5 3 5 5 5 5 3 3 5 0 3 0 5 5 114 142,5
QUALITY MANAGEMENT IN KITCHEN 4 5 4 5 5 5 5 5 5 5 4 4 5 5 5 4 4 4 4 5 5 5 3 4 4 5 4 5 5 132 165
KITCHEN PRODUCTS 5 5 5 5 4 5 5 5 5 5 5 3 5 5 5 5 5 4 5 3 2 0 0 5 5 5 4 4 4 123 153,75
HYGIENE AND SANITATION 4 5 3 5 5 5 4 5 5 5 4 4 5 5 5 4 4 4 5 5 4 1 2 5 5 5 3 5 5 126 157,5
BREAD MAKING TECHNIQUES 4 4 4 4 4 4 4 4 4 5 4 4 4 0 4 5 4 4 5 4 4 4 4 4 4 5 5 4 4 117 146,25
PROFESSIONAL PRACTICE I 5 4 4 4 5 4 4 5 4 4 4 4 4 5 4 4 4 4 4 4 4 5 4 4 4 4 5 4 4 122 152,5
PROFESSIONAL PRACTICE II 5 4 4 4 4 5 4 4 5 4 4 4 4 0 4 4 4 5 4 4 4 4 5 0 4 4 4 5 4 114 142,5
BAKERY PRODUCTS 4 4 4 4 5 4 4 3 5 5 5 4 4 4 4 5 3 4 4 5 5 5 5 2 5 5 4 5 5 125 156,25
COLD KITCHEN 5 5 5 5 5 5 5 5 4 5 4 4 5 5 5 3 2 3 5 4 4 1 1 5 5 5 5 5 5 125 156,25
SUMMER INTERSHIP 5 5 5 5 5 4 4 5 5 5 5 1 4 4 4 4 3 0 4 2 4 1 1 4 5 4 2 3 3 106 132,5
PRINCIPLES OF ATATURK AND THE HISTORY OF TURKISH REVOLUTION I 0 1 1 0 0 2 1 2 2 1 1 0 1 2 2 1 2 2 3 2 1 1 2 1 1 2 2 2 1 39 48,75
PRINCIPLES OF ATATURK AND THE HISTORY OF TURKISH REVOLUTION II 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 0 4 0 0 0 0 0 0 3 0 0 8 10
INFORMATION TECHNOLOGIES 0 0 0 0 0 0 0 0 0 0 0 1 2 3 3 3 2 2 2 0 5 3 2 0 0 0 0 0 0 28 35
TURKISH LANGUAGE I 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 4 1 1 1 1 1 1 1 1 32 40
TURKISH LANGUAGE II 0 0 0 0 0 0 0 0 0 0 0 3 3 3 3 3 0 0 0 3 3 3 2 0 0 0 0 0 0 26 32,5
FOREIGN LANGUAGE I (ENG.) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4 0 0 0 2 3 2 0 5 0 0 0 0 0 0 16 20
FOREIGN LANGUAGE II (ENG.) 1 1 2 1 2 2 3 2 2 2 3 2 3 3 2 2 2 3 3 4 3 3 4 3 1 3 3 2 3 70 87,5
TOTAL 62 62 57 61 59 60 58 61 63 66 60 54 69 60 71 66 59 58 69 67 71 46 51 56 58 62 54 59 59 1758 2197,5

Course-Programme Outcome Relationship
Name of the Course Unit 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 T %
CUISİNES OF WORLD 3 2 3 2 2 1 2 2 1 1 2 3 2 2 2 2 3 3 3 2 3 4 3 2 3 2 2 2 2 66 48,18
BUSINESS ENGLISH 5 4 5 4 5 4 5 4 4 4 4 4 4 5 4 5 5 4 5 4 5 4 5 5 4 5 4 5 4 129 94,16
HİSTORY AND CULTURE OF CUİSİNE 5 5 5 5 5 5 4 5 5 5 5 5 4 5 5 5 5 5 5 5 5 5 5 4 4 5 4 4 4 138 100,73
FOOD AND BEVERAGE SERVİCE 4 4 4 4 4 3 4 4 4 4 4 3 5 5 5 4 3 3 3 4 4 0 0 4 5 3 3 1 3 101 73,72
BANQUET KITCHEN 5 5 5 5 5 5 3 4 0 5 5 0 5 2 5 5 5 5 5 1 5 0 0 5 4 3 4 4 4 109 79,56
REGİONAL CUISINES 3 5 5 5 4 5 5 5 5 4 4 3 5 5 5 4 5 5 5 4 3 1 1 4 5 4 5 5 4 123 89,78
FOOD FORMULATIONS AND SENSORY ANALYSIS 5 5 5 5 5 5 5 5 5 5 5 2 4 1 3 5 4 5 4 2 2 0 0 5 5 5 4 0 0 106 77,37
FOOD AND BEVERAGE COST 4 4 3 4 4 3 3 4 4 3 3 3 4 4 3 4 4 4 4 4 4 2 4 4 4 4 4 4 4 107 78,1
FOOD TECHNOLOGY 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 145 105,84
FOOD AND BEVERAGE MANAGEMENT IN HOTELS AND RESTAURANTS 4 4 4 3 3 4 4 4 3 4 3 4 4 3 3 4 3 4 4 4 3 1 2 4 4 4 4 4 4 103 75,18
VEGETARIAN CUISINE 5 5 5 5 5 5 5 5 4 5 5 4 5 5 5 4 2 3 5 4 4 1 1 5 5 5 5 5 5 127 92,7
OSMANLI YEMEK KÜLTÜRÜ 5 5 5 5 5 5 5 5 4 5 5 4 5 5 4 3 1 2 5 4 4 1 1 5 5 5 5 5 5 123 89,78
PREVENTION OF ADDICTIONS 0 0 0 0 0 0 0 0 0 0 0 0 1 0 0 0 0 0 0 0 0 0 0 0 1 0 0 3 2 7 5,11
GENERAL ECONOMICS 1 0 0 0 0 5 5 5 4 1 1 0 0 1 1 1 2 1 0 0 2 1 1 0 0 1 0 0 0 33 24,09
ENTREPRENEURSHIP 1 0 1 1 1 5 5 5 5 0 0 5 5 4 5 4 5 5 5 4 4 1 1 5 5 5 4 4 4 99 72,26
INTRODUCTION TO BUSINESS 0 0 0 0 0 3 3 3 2 0 0 1 1 2 2 2 3 4 2 1 3 1 1 1 0 0 0 0 1 36 26,28
INTRODUCTION TO PUBLIC RELATIONS 0 0 0 0 0 5 5 4 0 0 0 0 5 3 3 4 4 3 0 4 5 1 1 3 0 0 5 1 1 57 41,61
INTRODUCTION TO ADVERTISING 1 1 1 1 1 4 5 5 5 0 0 3 5 5 4 2 3 5 5 5 5 1 1 0 0 4 5 0 3 80 58,39
INTRODUCTION TO COMMUNICATION 1 0 0 0 0 5 5 5 5 5 1 4 5 5 5 5 4 4 5 5 5 1 1 5 0 0 5 5 5 96 70,07
BEHAVIORAL SCIENCES 1 1 1 1 1 5 5 5 5 1 1 5 5 4 5 5 5 5 5 5 5 1 1 5 0 5 5 5 4 102 74,45
OCCUPATIONAL HEALTH AND SAFETY 0 0 0 0 0 5 5 4 5 5 5 5 5 5 5 5 0 5 0 5 4 0 0 5 5 5 5 5 5 98 71,53
FIRST AID 4 5 4 1 5 5 5 4 5 4 2 5 5 4 5 4 4 4 4 4 3 0 0 3 4 2 4 3 2 104 75,91
SOCIOLOGY 1 2 2 1 2 3 5 5 3 1 1 5 5 4 5 5 0 1 3 5 3 0 0 5 3 4 5 0 5 84 61,31
PSYCHOLOGY 0 0 0 0 1 5 5 5 2 2 0 4 4 5 4 5 5 4 0 5 3 1 1 5 2 5 5 5 4 87 63,5
KALİTE YÖNETİMİNİN TEMEL İLKELERİ 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
FUNDAMENTALS OF TOTAL QUALITY MANAGEMENT 0 1 1 2 3 5 4 3 4 1 1 4 4 5 5 5 3 3 4 4 4 0 0 5 5 5 4 5 4 94 68,61
TOTAL 63 63 64 59 66 105 107 105 89 70 62 81 102 94 98 97 83 92 86 90 93 32 35 94 78 86 96 80 84 2354 1718,25