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 |
166,67 |
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 |
121,21 |
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 |
139,39 |
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 |
140,91 |
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 |
166,67 |
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 |
163,64 |
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 |
154,55 |
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 |
143,94 |
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 |
160,61 |
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 |
145,45 |
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 |
1503,03 |