Türkçe
Milas Vocational School Programme of Cookery

Qualification Awarded

Specific Admission Requirements

Qualification Requirements

Recognition of Prior Learning

History

Profile of the Programme

Program Outcomes

Exam Regulations & Assesment & Grading

Graduation Requirements

Occupational Profiles of Graduates

Access to Further Studies

Mode of Study

Programme Director

ECTS Coordinator

Course Structure Diagram with Credits

1. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
ATB1801 ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I Required 2 0 2
AŞÇ1001 COOKING METHODS I Required 2 3 4
AŞÇ1003 QUALITY MANAGEMENT IN KITCHEN Required 5 0 4
AŞÇ1005 KITCHEN ORGANIZATION Required 4 0 3
AŞÇ1497 VOCATIONAL TRAINING (15 working days) Required 0 0 4
AŞÇ1501 VOCATIONAL MATHEMATICS Elective 2 0 3
AŞÇ1503 PROFESSIONAL ETHICS Elective 2 0 3
BRY1801 FILING AND ARCHIVING Elective 2 0 3
BİP1801 INFORMATION AND COMMUNICATION TECHNOLOGIES I Required 2 0 3
RTV1801 COMMUNICATION Elective 2 0 3
SGP1801 FIRST AID Elective 2 0 3
TDB1801 TURKISH LANGUAGE Required 2 0 2
YDB1801 ENGLISH I Required 2 0 2
YDB1803 German I Required 2 0 2
YDB1805 FRENCH I Required 2 0 2
       
1. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
ATB1802 ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I Required 2 0 2
AŞÇ1002 COOKING METHODS II Required 2 3 4
AŞÇ1004 KITCHEN PLANNING Required 5 0 4
AŞÇ1006 MENU PLANNING I Required 3 0 3
AŞÇ1498 VOCATIONAL TRAINING (15 working days) Required 0 0 4
AŞÇ1502 HYGIENE AND SANITATION Elective 2 0 3
AŞÇ1504 OCCUPATIONAL SAFETY AND WORKER HEALTH Elective 2 0 3
BİP1802 INFORMATION AND COMMUNICATION TECHNOLOGIES II Required 2 0 3
SGP1804 ENVIRONMENTAL PROTECTION Elective 2 0 3
TDB1802 TURKISH LANGUAGE Required 2 0 2
TOİ1802 GUEST COMMUNICATION Elective 3 0 3
TOİ1808 Elective 3 0 3
YDB1802 ENGLISH II Required 2 0 2
YDB1804 German II Required 2 0 2
YDB1806 FRENCH II Required 2 0 2
       
2. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
AŞÇ 2001 Required 2 2 4
AŞÇ2003 Local Cuisine Required 2 4 5
AŞÇ2005 KITCHEN PRODUCTS Required 2 4 5
AŞÇ2009 Required 2 0 2
AŞÇ2011 Required 2 0 2
AŞÇ2497 VOCATIONAL TRAINING (15 working days) Required 0 0 4
AŞÇ2501 BANQUET CUISINE Elective 2 2 4
AŞÇ2503 Oriented Work Elective 2 0 3
TOİ2801 HOTEL MANAGEMENT Elective 2 0 4
TOİ2803 Elective 2 2 4
İŞY2803 HUMAN RESOURCES MANAGEMENT Elective 1 1 3
İŞY2805 RESEARCH AND REPORT PREPARATION TECHNIQUES Elective 2 0 3
İŞY2809 QUALITY MANAGEMENT SYSTEMS Elective 2 0 3
İŞY2813 BUSINESS MANAGEMENT I Elective 2 0 3
       
2. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
AŞÇ2002 PATISSERIE PRODUCTS Required 2 4 5
AŞÇ2004 Cuisines of the World Required 2 4 5
AŞÇ2006 KITCHEN TYPES Required 1 4 4
AŞÇ2010 VOCATIONAL FOREIGN LANGUAGE II (ENGLISH) Required 2 0 2
AŞÇ2012 VOCATIONAL FOREIGN LANGUAGE II (GERMAN) Required 2 0 2
AŞÇ2498 VOCATIONAL TRAINING (15 working days) Required 0 0 4
AŞÇ2502 GUEST RELATIONS Elective 2 1 3
AŞÇ2504 DECORATIVE ARTS Elective 2 2 4
AŞÇ2506 MENU PLANNING II Elective 3 0 3
TOİ 2802 Required 2 2 4
TOİ2802 Elective 2 2 4
İŞY2802 QUALITY ASSURANCE AND STANDARDS Elective 2 0 3
İŞY2814 BUSINESS MANAGEMENT II Elective 2 0 3
       
 

Evaluation Questionnaires

Course & Program Outcomes Matrix

1. Year - 1. Term
1. Year - 2. Term
2. Year - 1. Term
2. Year - 2. Term
 

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