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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 17 18 19 20 21 22 23 24 T %
SCIENTIFIC RESEARCH TECHNIQUES AND PUBLICATION ETHICS 4 0 4 5 5 3 5 5 0 5 0 5 3 4 3 5 5 5 4 5 0 0 0 1 76 88,37
THESIS-I 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
INTRODUCTION TO THESIS AND SEMINAR 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
TERM PROJECT 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
THESIS-II 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
TOTAL 4 0 4 5 5 3 5 5 0 5 0 5 3 4 3 5 5 5 4 5 0 0 0 1 76 88,37

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 T %
FOODS, PROPERTIES AND FUNCTIONS 4 5 5 4 5 4 4 5 5 4 4 5 4 4 5 5 5 5 4 5 5 4 5 5 110 152,78
GASTRONOMY TOURISM 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
CUISINE SYSTEMS AND MANAGEMENT 4 5 4 3 5 5 5 4 3 5 2 5 3 3 2 5 5 4 2 0 0 0 3 3 80 111,11
INNOVATIVE CUISINE TRENDS 4 4 4 4 4 4 4 4 3 5 4 4 4 4 3 4 5 4 4 3 3 4 3 3 92 127,78
TURKISH CUISINE CULTURE AND HISTORY 4 4 4 4 4 4 4 4 3 5 4 4 4 4 3 5 4 3 4 4 3 3 3 5 93 129,17
FOOD, CULTURE AND CHANGE 5 5 5 5 5 5 5 5 4 5 5 5 5 3 3 5 4 4 5 4 5 4 4 5 110 152,78
SENSORY EVALUATION AND PRODUCT DEVELOPMENT 5 4 5 5 4 5 5 4 5 4 5 5 4 4 5 4 4 5 5 4 5 4 4 4 108 150
FOOD PHILOSOPHY 4 3 4 5 5 4 5 0 3 4 5 5 5 4 4 4 5 5 4 5 5 5 5 4 102 141,67
WORLD CUISINE APPLICATIONS 5 3 2 4 4 4 4 5 1 4 5 4 5 5 2 4 5 5 3 5 5 4 3 4 95 131,94
SUSTAINABLE GASTRONOMY 5 4 4 5 5 4 5 4 3 5 5 5 4 4 4 4 4 4 5 5 4 4 5 5 106 147,22
FOOD HYGIENE AND SAFETY 4 4 4 4 5 5 5 5 5 5 5 3 3 3 3 4 4 3 3 5 5 3 3 3 96 133,33
NUTRITION IN SPECIAL SITUATIONS 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
TOTAL 44 41 41 43 46 44 46 40 35 46 44 45 41 38 34 44 45 42 39 40 40 35 38 41 992 1377,78