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İSTANBUL GELİŞİM ÜNİVERSİTESİ BİLGİ SİSTEMİ

Gastronomi Ve Mutfak Sanatları (İngilizce)

HIZLI ERİŞİM

Dersin Program Çıktıları İle Olan İlişkileri

(0) Etkisiz (1) En Düşük (2) Düşük (3) Orta (4) İyi (5) Çok İyi
0 1 2 3 4 5
Zorunlu Dersler
Dersin Adi 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 1 1 0 0 1 2 0 0 1 1 0 1 2 2 0 1 1 0 14 7,78
PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS II 0 0 0 0 0 0 0 1 1 1 1 0 0 3 1 0 1 0 2 1 12 6,67
ACADEMIC SUCCESS AND SOCIAL LIFE SKILLS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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 5 5 0 5 3 0 2 4 5 0 0 0 1 5 0 4 3 0 3 5 50 27,78
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 2 5 5 5 5 5 5 5 5 0 1 4 3 0 4 0 3 67 37,22
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 0 0 0 0 0 2 0 0 1 3 1 0 0 0 1 1 3 3 3 18 10
INTRODUCTION TO PHILOSOPHY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TURKISH LANGUAGE I 2 1 1 2 0 1 2 0 2 1 1 1 0 1 0 3 0 3 2 4 27 15
TURKISH LANGUAGE II 1 0 1 1 2 1 1 1 1 0 2 3 2 1 1 3 0 1 2 3 27 15
ADVANCED ENGLISH SKILLS I 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ADVANCED ENGLISH SKILLS II 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TOPLAM 45 47 27 41 59 48 55 52 52 52 48 52 18 51 47 45 22 45 36 46 888 493,33
Seçmeli Dersler
Dersin Adi 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 0,86
GERMAN II 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
GERMAN III 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 1 0 1 1 5 1,07
GERMAN IV 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
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
EĞİTİME GİRİŞ 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ÖĞRETİM İLKE VE YÖNTEMLERİ 0 0 3 0 0 0 0 3 0 0 0 0 2 5 4 4 3 3 1 3 31 6,65
SINIF YÖNETİMİ 1 1 1 1 2 2 2 3 3 3 3 3 3 3 3 3 4 4 4 4 53 11,37
ÖZEL ÖĞRETİM YÖNTEMLERİ 0 0 3 0 0 0 0 3 0 0 0 0 2 5 4 4 3 3 1 3 31 6,65
REHBERLİK VE ÖZEL EĞİTİM 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
EĞİTİMDE ÖLÇME VE DEĞERLENDİRME 0 0 3 0 0 0 0 3 0 0 0 0 2 5 4 4 3 3 1 3 31 6,65
EĞİTİM PSİKOLOJİSİ 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ÖĞRETİM TEKNOLOJİLERİ 0 0 3 0 0 0 0 3 0 0 0 0 2 5 4 4 3 3 1 3 31 6,65
ÖĞRETMENLİK UYGULAMASI 0 0 3 0 0 0 0 3 0 0 0 0 2 5 4 4 3 3 1 3 31 6,65
FRENCH I 0 0 2 2 0 0 0 1 0 0 0 0 1 4 0 3 0 1 1 3 18 3,86
FRENCH II 0 0 2 2 0 0 0 1 0 0 0 0 1 4 0 3 0 1 1 3 18 3,86
FRENCH III 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
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 10,52
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
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 9,01
BAKERY PRODUCTS 4 3 3 2 4 3 3 4 3 3 3 3 4 3 2 2 2 2 3 4 60 12,88
SAUCES AND SOUPS 3 2 2 2 3 3 0 0 0 0 4 3 4 4 4 4 3 3 4 3 51 10,94
SEAFOODS 3 2 1 2 2 2 2 2 2 1 2 2 3 3 3 3 3 1 1 1 41 8,8
GARDE MANGER 3 3 0 3 3 3 3 0 4 4 0 0 0 4 0 2 0 0 0 0 32 6,87
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 5,58
EVENT PLANNING 3 3 3 2 4 4 4 3 3 5 5 4 2 3 3 2 2 3 2 2 62 13,3
FERMENTED FOOD TECHNOLOGY 4 3 0 1 2 2 4 1 2 1 1 1 0 1 0 1 1 3 2 2 32 6,87
CULINARY TECHNOLOGY 3 4 2 4 4 4 4 4 1 1 1 3 1 4 4 4 1 3 2 2 56 12,02
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 7,94
NUTRITIONAL GENOMICS 3 2 0 0 0 0 4 0 0 0 0 0 0 0 0 0 0 0 0 1 10 2,15
GASTROTOURISM 4 5 3 4 2 0 5 3 2 0 0 0 2 5 0 2 3 1 5 1 47 10,09
GASTRONOMY AND ARTS 4 5 3 2 3 0 4 0 4 0 0 0 0 5 0 0 0 0 4 3 37 7,94
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 7,3
OTTOMAN FOOD CULTURE 4 4 4 4 2 3 3 0 5 0 0 0 0 4 0 0 0 0 4 1 38 8,15
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 3,86
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 6,22
STREET FOODS 3 3 1 3 3 4 4 3 3 2 1 1 3 2 2 3 1 1 2 0 45 9,66
ARTISANAL PRODUCTS 4 4 5 3 5 3 1 4 5 5 4 4 3 4 5 3 4 4 1 1 72 15,45
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 4,94
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 12,23
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 12,45
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
TRANSLATION AND INTERCULTURAL COMMUNICATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
COGNITIVE APPROACHES IN TRANSLATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
OTTOMAN TRANSLATION HISTORY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
POSTCOLONIAL AND POSTSTRUCTURALIST APPROACHES IN TRANSLATION STUDIES 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
LANGUAGE TEACHING METHODS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
PEDAGOGY FOR TRANSLATORS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ENTREPRENEURSHIP IN TRANSLATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
DIPLOMATIC AND POLITICAL TRANSLATION 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 0,86
ITALIAN II 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
ITALIAN III 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
ITALIAN IV 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
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 1 1 0 0 2 1 5 1,07
RUSSIAN II 0 0 0 0 0 0 0 0 0 0 0 0 0 5 5 5 5 0 0 5 25 5,36
RUSSIAN III 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
RUSSIAN IV 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
SPANISH I 2 1 0 4 0 0 0 2 0 2 0 0 0 0 1 5 0 0 4 4 25 5,36
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 0,86
SPANISH IV 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
TOPLAM 78 74 67 68 65 57 76 63 57 40 38 36 45 128 65 94 55 53 76 87 1322 283,69