Türkçe
Muğla Vocational School Programme of Cookery

Qualification Awarded

Specific Admission Requirements

Qualification Requirements

Recognition of Prior Learning

History

Profile of the Programme

Program Outcomes

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Exam Regulations & Assesment & Grading

Graduation Requirements

Occupational Profiles of Graduates

Access to Further Studies

Mode of Study

Programme Director

Instructor Dr. MEHMET ÖZBEK

ECTS Coordinator

Instructor Dr. MEHMET ÖZBEK

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 I 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 REVOLUTIONARY HISTORY II 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 II Required 2 0 2
TOİ1802 GUEST COMMUNICATION 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
AŞÇ2001 COLD CUISINE Required 2 2 4
AŞÇ2003 Local Cuisine Required 2 4 5
AŞÇ2005 KITCHEN PRODUCTS Required 2 4 5
AŞÇ2007 VOCATIONAL FOREIGN LANGUAGE I Required 2 0 2
AŞÇ2497 VOCATIONAL TRAINING (15 working days) Required 0 0 4
AŞÇ2501 BANQUET CUISINE Elective 2 2 4
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
AŞÇ2008 VOCATIONAL FOREIGN LANGUAGE II 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
TOİ2802 WINE SERVICE Elective 2 2 4
TOİ2804 PERFORMANCE SERVICE 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
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15Py16Py17Py18Py19
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I                   
COOKING METHODS I                   
QUALITY MANAGEMENT IN KITCHEN                   
KITCHEN ORGANIZATION                   
VOCATIONAL TRAINING (15 working days)                   
VOCATIONAL MATHEMATICS                   
PROFESSIONAL ETHICS                   
FILING AND ARCHIVING                   
INFORMATION AND COMMUNICATION TECHNOLOGIES I                   
COMMUNICATION                   
FIRST AID                   
TURKISH LANGUAGE I                   
ENGLISH I                   
German I                   
FRENCH I                   
                    
1. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15Py16Py17Py18Py19
ATATURK'S PRINCIPLES AND REVOLUTIONARY HISTORY II                   
COOKING METHODS II                   
KITCHEN PLANNING                   
MENU PLANNING I                   
VOCATIONAL TRAINING (15 working days)                   
HYGIENE AND SANITATION                   
OCCUPATIONAL SAFETY AND WORKER HEALTH                   
INFORMATION AND COMMUNICATION TECHNOLOGIES II                   
ENVIRONMENTAL PROTECTION                   
TURKISH LANGUAGE II                   
GUEST COMMUNICATION                   
ENGLISH II                   
German II                   
FRENCH II                   
                    
2. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15Py16Py17Py18Py19
COLD CUISINE                   
Local Cuisine                   
KITCHEN PRODUCTS                   
VOCATIONAL FOREIGN LANGUAGE I                   
VOCATIONAL TRAINING (15 working days)                   
BANQUET CUISINE                   
HOTEL MANAGEMENT                   
                    
HUMAN RESOURCES MANAGEMENT                   
RESEARCH AND REPORT PREPARATION TECHNIQUES                   
QUALITY MANAGEMENT SYSTEMS                   
BUSINESS MANAGEMENT I                   
                    
2. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10Py11Py12Py13Py14Py15Py16Py17Py18Py19
PATISSERIE PRODUCTS                   
Cuisines of the World                   
KITCHEN TYPES                   
VOCATIONAL FOREIGN LANGUAGE II                   
VOCATIONAL TRAINING (15 working days)                   
GUEST RELATIONS                   
DECORATIVE ARTS                   
MENU PLANNING II                   
WINE SERVICE                   
PERFORMANCE SERVICE                   
QUALITY ASSURANCE AND STANDARDS                   
BUSINESS MANAGEMENT II                   
                    
 

Muğla Sıtkı Koçman Üniversitesi, 48000 Kötekli/Muğla | Tel: + 90 (252) 211-1000 | Fax: + 90 (252) 223-9280
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