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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

Gastronomy

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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 T %
SCIENTIFIC RESEARCH TECHNIQUES AND PUBLICATION ETHICS 5 4 5 5 5 0 0 5 3 5 5 5 5 5 3 5 65 31,86
DISSERTATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
DISSERTATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
DISSERTATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
DISSERTATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INTRODUCTION TO THESIS AND SEMINAR 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
DOKTORAL QUALIFICATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
DISSERTATION PROPOSAL 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TOTAL 5 4 5 5 5 0 0 5 3 5 5 5 5 5 3 5 65 31,86

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 T %
FOOD AND FUNCTIONS 5 4 4 5 5 4 4 5 5 4 4 4 5 4 4 5 71 84,52
TURKISH CUISINE AND DEVELOPMENT 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 80 95,24
FOOD SAFETY AND POLICIES 4 5 4 5 5 5 4 5 4 3 5 5 4 4 5 5 72 85,71
MANAGEMENT AND APPLICATIONS IN FOOD AND BEVERAGE ENTERPRISES 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 80 95,24
LOCAL CUISINES AND GASTRONOMY IDENTITY 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 80 95,24
CURRENT APPROACHES AND NEW APPLICATIONS IN GASTRONOMY 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 80 95,24
TECHNOLOGICAL INNOVATIONS AND APPLICATIONS IN GASTRONOMY 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 80 95,24
SUSTAINABLE GASTRONOMY TOURISM 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 80 95,24
MENU DESIGNING AND COST ANALYSIS 3 4 3 4 3 5 4 4 5 4 3 4 4 3 4 4 61 72,62
ADVANCED GASTRONOMY STUDIES 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
NEUROGASTRONOMY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
SPECIAL FOODS 4 5 4 5 5 2 1 4 3 2 4 3 4 3 3 5 57 67,86
TURKISH AND WORLD CUISINE 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
THE HISTORY AND CULTURAL EVOLUTION OF COOKBOOKS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TOTAL 46 48 45 49 48 46 43 48 47 43 46 46 47 44 46 49 741 882,14