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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

Gastronomy (Englısh)

FAST LINKS

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 T %
PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS I 0 0 3 0 0 0 0 0 0 0 0 0 0 2 0 3 3 1 3 1 16 8,89
PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS II 0 0 3 0 0 0 0 0 0 0 0 0 0 2 0 0 0 1 3 1 10 5,56
ACADEMIC SUCCESS AND SOCIAL LIFE SKILLS 0 5 5 0 2 0 0 4 1 2 0 3 5 5 0 5 3 2 5 5 52 28,89
PRINCIPLES OF ECONOMICS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INTRODUCTION TO SUSTAINABILITY 2 2 5 3 0 0 2 1 3 0 0 0 0 2 0 0 0 3 2 1 26 14,44
INTRODUCTION TO GASTRONOMY 2 4 2 4 4 4 4 4 1 1 1 3 1 4 4 4 1 3 2 2 55 30,56
BASICS OF NUTRITION 3 3 2 2 3 1 1 1 1 1 1 3 1 4 1 4 1 3 2 2 40 22,22
BASIC CULINARY TECHNIQUES I 3 4 2 4 4 4 5 4 5 5 3 2 1 3 3 1 1 2 2 2 60 33,33
BASIC CULINARY TECHNIQUES II 3 4 1 4 4 4 5 4 5 5 3 2 1 3 3 0 0 2 2 2 57 31,67
CULINARY TERMINOLOGY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INTRODUCTION TO MANAGEMENT 0 0 2 0 5 5 2 5 4 4 2 5 0 2 4 0 0 0 0 0 40 22,22
COOKING TECHNIQUES 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
FOOD SAFETY AND HYGIENE 3 3 2 2 3 2 4 1 1 3 1 3 1 4 3 4 1 3 2 2 48 26,67
CULINARY TRENDS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TURKISH CUISINE AND APPLICATIONS I 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TURKISH CUISINE AND APPLICATIONS II 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
MENU PLANNING AND COST CONTROL 3 2 3 1 4 3 2 1 2 5 5 4 1 3 4 1 1 3 2 2 52 28,89
FOOD DESIGN AND SENSORY ANALYSIS 3 2 2 3 3 3 4 4 3 1 1 3 1 4 1 4 1 3 2 2 50 27,78
FOOD AND BEVERAGE SERVICE TECHNIQUES 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
FOOD AND BEVERAGE MANAGEMENT 3 2 3 1 5 4 2 1 2 5 5 5 1 3 4 1 3 3 2 2 57 31,67
SUMMER PRACTICE I 4 5 1 2 5 5 5 5 5 5 5 5 0 1 4 3 0 4 0 3 67 37,22
SUMMER PRACTICE II 4 5 1 3 5 5 5 5 5 5 5 5 0 1 4 3 0 4 3 0 68 37,78
WORLD CUISINE AND APPLICATIONS I 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
WORLD CUISINE AND APPLICATIONS II 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
FOOD PHOTOGRAPHY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
CULINARY INNOVATION AND DIGITAL GASTRONOMY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
PASTRY TECHNIQUES 3 3 1 3 5 2 4 5 4 4 4 3 3 4 4 3 3 3 3 3 67 37,22
GRADUATION PROJECT 3 4 2 4 4 4 4 4 5 5 4 3 4 4 4 4 5 4 4 5 80 44,44
SCIENTIFIC RESEARCH METHODS 0 3 1 0 0 0 0 0 0 0 0 0 0 5 0 2 1 0 3 5 20 11,11
INTRODUCTION TO PHILOSOPHY 0 0 5 0 0 0 0 0 0 0 0 0 0 1 0 2 0 2 0 0 10 5,56
TURKISH LANGUAGE I 3 3 3 1 1 2 1 2 1 1 2 1 1 3 3 4 2 2 3 3 42 23,33
TURKISH LANGUAGE II 3 3 1 1 1 2 0 2 0 0 2 1 1 2 0 4 2 1 1 1 28 15,56
ADVANCED ENGLISH SKILLS I 3 0 3 3 0 0 0 3 0 0 0 0 0 2 0 4 0 0 0 4 22 12,22
ADVANCED ENGLISH SKILLS II 3 0 3 3 0 0 0 3 0 0 0 0 0 2 0 4 0 0 0 4 22 12,22
TOTAL 51 57 56 44 58 50 50 59 48 52 44 51 22 66 46 60 28 49 46 52 989 549,44

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 T %
GERMAN I 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 1,04
GERMAN II 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 1,04
GERMAN III 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 1,04
GERMAN IV 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 1,04
AIR LAW 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
CREW RESOURCE MANAGEMENT 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TRANSPORTATION ECONOMICS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
MODEL AIRCRAFT BUILDING 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INTERVIEW TECHNIQUES 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
AIRLINE REVENUE MANAGEMENT 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
CUSTOMER RELATIONSHIP MANAGEMENT IN AVIATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
AIRLINE CORPORATE RELATIONS MANAGEMENT 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ORGANIZATIONAL CULTURE AND MANAGEMENT IN AVIATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
FRENCH I 0 0 2 2 0 0 0 1 0 0 0 0 1 4 0 3 0 1 1 3 18 4,66
FRENCH II 0 0 2 2 0 0 0 1 0 0 0 0 1 4 0 3 0 1 1 3 18 4,66
FRENCH 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 1,04
FRENCH IV 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
CATERING 1 1 1 1 4 4 4 2 4 4 5 5 0 3 5 1 1 1 1 1 49 12,69
CLIMATE CHANGE AND BIODIVERSITY 1 1 2 0 0 0 0 2 0 0 0 0 2 3 0 2 1 0 0 0 14 3,63
WORLD CUISINE AND CULTURES 4 4 0 5 4 4 4 3 3 2 0 0 0 1 0 3 1 2 0 2 42 10,88
BAKERY PRODUCTS 4 3 3 2 4 3 3 4 3 3 3 3 4 3 2 2 2 2 3 4 60 15,54
SAUCES AND SOUPS 3 2 2 2 3 3 0 0 0 0 4 3 4 4 4 4 3 3 4 3 51 13,21
SEAFOODS 3 2 1 2 2 2 2 2 2 1 2 2 3 3 3 3 3 1 1 1 41 10,62
GARDE MANGER 3 3 0 3 3 3 3 0 4 4 0 0 0 4 0 2 0 0 0 0 32 8,29
HOT AND COLD DESSERTS 4 4 0 3 0 3 3 0 4 0 0 0 0 3 0 0 0 0 2 0 26 6,74
EVENT PLANNING 3 3 3 2 4 4 4 3 3 5 5 4 2 3 3 2 2 3 2 2 62 16,06
FERMENTED FOOD TECHNOLOGY 4 3 0 1 2 2 4 1 2 1 1 1 0 1 0 1 1 3 2 2 32 8,29
CULINARY TECHNOLOGY 3 4 2 4 4 4 4 4 1 1 1 3 1 4 4 4 1 3 2 2 56 14,51
MİXOLOGY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
FOOD CHEMİSTRY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ECOLOGICAL GASTRONOMY 2 1 4 0 4 4 4 2 3 0 0 0 2 5 1 0 2 0 3 0 37 9,59
NUTRITIONAL GENOMICS 3 2 0 0 0 0 4 0 0 0 0 0 0 0 0 0 0 0 0 1 10 2,59
GASTROTOURISM 4 5 3 4 2 0 5 3 2 0 0 0 3 5 0 2 3 1 5 1 48 12,44
GASTRONOMY AND ARTS 4 5 3 2 3 0 4 0 4 0 0 0 0 5 0 0 0 0 4 3 37 9,59
FOOD AND CULTURAL ANTHROPOLOGY 3 4 5 4 3 0 3 0 0 0 0 0 0 4 0 0 0 0 4 4 34 8,81
OTTOMAN FOOD CULTURE 4 4 4 4 2 3 3 0 5 0 0 0 0 4 0 0 0 0 4 1 38 9,84
HEALTHY AND SPECIAL DIETS 4 3 0 3 0 0 5 1 0 0 2 0 0 0 0 0 0 0 0 0 18 4,66
FUSION CULINARY APPLICATIONS AND MOLECULAR GASTRONOMY 4 4 0 5 3 3 1 1 2 1 0 0 0 2 0 1 0 0 0 2 29 7,51
STREET FOODS 4 4 1 3 3 4 4 3 3 2 1 1 3 2 2 3 1 1 2 0 47 12,18
ARTISANAL PRODUCTS 4 4 5 3 5 3 1 4 5 5 4 4 3 4 5 3 4 4 1 1 72 18,65
3D STEREOCHEMISTRY IN CULINARY 4 2 0 0 2 0 5 0 0 0 0 0 0 4 0 2 0 0 0 4 23 5,96
COOKING TECHNIQUES AND KINETICS 3 2 4 4 4 4 3 3 3 4 4 4 1 3 2 1 1 3 2 2 57 14,77
VEGETERIAN CUISINE 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
CRITICAL READING 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TRANSLATION CRITICISM 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ENTREPRENEURSHIP AND PROJECT MANAGEMENT 0 3 4 2 2 2 1 3 1 2 3 3 3 4 4 5 4 5 4 3 58 15,03
BUSINESS ENGLISH 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ADVANCED WRITING SKILLS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
SWORN TRANSLATION AND ITS PRACTICES 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
WORLD LITERATURE 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
CRITICAL THINKING 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TRANSLATION SOCIOLOGY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ITALIAN I 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 1,04
ITALIAN II 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 1,04
ITALIAN III 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 1,04
ITALIAN IV 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 1,04
BASIC KOREAN (CONVERSATION) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ARTIFICIAL INTELLIGENCE ETHICS AND SOCIETY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
GENDER SOCIOLOGY AND IDENTITY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
PLATFORM ECONOMY AND NEW MEDIA 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
DATA-DRIVEN JOURNALISM AND VISUALIZATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
MEDIA, SOCIETY AND POLITICS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INTERNATIONAL COMMUNICATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INSTITUTIONAL COMMUNICATION MANAGEMENT 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
LINGUISTICS AND COMMUNICATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
RUSSIAN I 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
RUSSIAN II 0 0 0 0 0 0 0 0 0 0 0 0 0 4 0 0 0 0 1 1 6 1,55
RUSSIAN III 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 1,04
RUSSIAN IV 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 1,04
SPANISH I 2 1 0 4 0 0 0 2 0 0 0 0 1 5 0 4 0 0 4 4 27 6,99
SPANISH II 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
SPANISH III 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 1,04
SPANISH IV 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 1,04
TOTAL 78 74 51 67 63 55 74 45 54 35 35 33 34 104 35 64 30 34 66 63 1094 283,42