|
Cooking Course Catalog |
1st Class | ||||
|---|---|---|---|---|---|
| 2024-2025 Fall Semester | |||||
| Course Code | Course Name | Browse | T | A | ECTS |
| ASC103 | Culinary Applications and Techniques-I |
 |
2 | 2 | 5 |
| YDİ119 | Foreign Language I (English) |
|
2 | 0 | 4 |
| ASC102 | Hygiene and Sanitation |
|
3 | 0 | 4 |
| ATİ101 | Principles of Atatürk and History of Turkish Revolution I |
|
2 | 0 | 2 |
| ASC101 | Principles of Nutrition and Menu Planning |
|
3 | 0 | 4 |
| TDİ101 | Turkish Language I |
|
2 | 0 | 2 |
| Elective | 9 | ||||
| ASC007 | Coffee Culture and Barista |
|
2 | 0 | 3 |
| ASC002 | Edible Herbs and Spices |
|
2 | 0 | 3 |
| ASC006 | General Tourism |
|
2 | 0 | 3 |
| UNİSEC-SKMYO 001 | General Tourism |
|
2 | 0 | 3 |
| ASC001 | New Trends in Gastronomy |
|
2 | 0 | 3 |
| Total ECTS: | 30 | ||||
| 2024-2025 Spring Semester | |||||
| Course Code | Course Name | Browse | T | A | ECTS |
| ASC202 | Culinary Applications and Techniques-II |
|
2 | 2 | 5 |
| YDİ102 | Foreign Language II (English) |
|
2 | 0 | 2 |
| ASC201 | Gastronomy and Food History |
|
2 | 0 | 3 |
| ASC204 | Introduction to Pastry |
|
2 | 2 | 5 |
| ATİ102 | Principles of Atatürk and History of Turkish Revolution II |
|
2 | 0 | 2 |
| TDİ102 | Turkish Language II |
|
2 | 0 | 2 |
| ASC206 | World Cuisine Applications-I |
|
2 | 2 | 5 |
| Elective | 6 | ||||
| ASC014 | Beverages and Mixology |
|
2 | 0 | 3 |
| ASC011 | Gastronomy Tourism |
|
2 | 0 | 3 |
| ASC015 | Marketing in Food and Beverage Businesses |
|
2 | 0 | 3 |
| İGS003 | Occupational Health and Safety |
|
2 | 0 | 3 |
| ASC013 | Research Methods and Techniques |
|
2 | 0 | 3 |
| ASC003 | Vegetarian Cuisine |
|
2 | 0 | 3 |
| Total ECTS: | 30 | 2nd Class | |||
| 2024-2025 Fall Semester | |||||
| Course Code | Course Name | Browse | T | A | ECTS |
| ASC309 | Advanced Pastry |
|
2 | 2 | 5 |
| ASC301 | Food and Beverage Services Management |
|
2 | 0 | 3 |
| ASC303 | Turkish Cuisine Applications |
|
2 | 2 | 5 |
| ASC307 | World Cuisine Applications-II |
|
2 | 2 | 5 |
| Elective | 12 | ||||
| ASC005 | Catering |
|
3 | 0 | 4 |
| ASC017 | Entrepreneurship |
|
2 | 0 | 4 |
| ASC009 | Food Decoration Art |
|
2 | 2 | 4 |
| ASC016 | Mythology in Gastronomy |
|
2 | 0 | 4 |
| GNÇ002 | Volunteering Studies |
|
1 | 2 | 4 |
| Total ECTS: | 30 | ||||
| 2024-2025 Spring Semester | |||||
| Course Code | Course Name | Browse | T | A | ECTS |
| MYOSTJ01 | Internship |
|
0 | 2 | 5 |
| Elective | 25 | ||||
| ASC409 | Bakery Food Production Techniques |
|
2 | 2 | 5 |
| ASC407 | Chocolate Processing Techniques |
|
2 | 2 | 5 |
| ASC401 | Food Storage Techniques |
|
2 | 0 | 3 |
| ASC400 | Gastronomy and Fine Arts |
|
2 | 0 | 2 |
| ASC405 | Local Cuisine |
|
2 | 2 | 5 |
| ASC406 | Service Techniques and Applications |
|
2 | 2 | 5 |
| MYOİU01 | Workplace Application |
|
3 | 0 | 15 |
| MYOİE01 | Workplace Training |
|
2 | 0 | 10 |
| Toplam AKTS: | 30 | ||||