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 | 131,48 |
TURKISH CUISINE AND DEVELOPMENT | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 80 | 148,15 |
FOOD SAFETY AND POLICIES | 4 | 5 | 4 | 5 | 5 | 5 | 4 | 5 | 4 | 3 | 5 | 5 | 4 | 4 | 5 | 5 | 72 | 133,33 |
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 | 148,15 |
LOCAL CUISINES AND GASTRONOMY IDENTITY | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 80 | 148,15 |
CURRENT APPROACHES AND NEW APPLICATIONS IN GASTRONOMY | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 80 | 148,15 |
TECHNOLOGICAL INNOVATIONS AND APPLICATIONS IN GASTRONOMY | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 80 | 148,15 |
SUSTAINABLE GASTRONOMY TOURISM | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 80 | 148,15 |
MENU DESIGNING AND COST ANALYSIS | 3 | 4 | 3 | 4 | 3 | 5 | 4 | 4 | 5 | 4 | 3 | 4 | 4 | 3 | 4 | 4 | 61 | 112,96 |
TOTAL | 42 | 43 | 41 | 44 | 43 | 44 | 42 | 44 | 44 | 41 | 42 | 43 | 43 | 41 | 43 | 44 | 684 | 1266,67 |