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 4 2 2 2 3 5 5 4 4 2 3 3 2 3 4 0 2 0 0 2 4 2 2 2 2 78 97,5
COOKING METHODS II 5 5 4 5 5 4 5 4 4 5 4 5 5 4 4 5 5 4 5 5 5 4 4 4 5 4 4 5 4 131 163,75
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 1 4 3 2 2 5 1 5 1 5 4 1 5 3 3 5 5 3 3 2 2 5 0 3 0 5 5 93 116,25
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 4 5 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 5 5 4 5 4 4 4 5 5 4 1 3 5 5 5 3 5 5 127 158,75
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 4 4 4 3 5 5 4 4 4 4 4 5 4 4 4 5 5 5 5 5 5 4 4 5 4 125 156,25
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 53 60 61 59 57 61 59 66 58 56 68 56 72 64 57 56 69 65 69 45 51 57 57 60 56 61 58 1735 2168,75

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 4 5 4 4 5 4 4 4 4 5 5 4 4 5 5 4 5 5 5 4 4 5 5 5 4 3 4 4 4 127 92,7
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 0 0 5 5 5 5 5 4 5 5 5 4 0 0 4 0 2 5 5 5 88 64,23
FIRST AID 0 3 4 2 5 3 2 4 3 4 2 3 4 4 4 5 4 4 4 4 3 4 2 3 4 2 4 3 2 95 69,34
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 58 61 63 59 66 102 105 105 91 65 57 83 100 97 97 97 87 92 91 93 92 41 42 93 73 83 96 80 84 2353 1717,52