Türkçe
DATÇA KAZIM YILMAZ Vocational School Programme of Cookery

Qualification Awarded

Specific Admission Requirements

Qualification Requirements

Recognition of Prior Learning

History

Profile of the Programme

Program Outcomes

1-
2-
3-
4-
5-
6-
7-
8-

Exam Regulations & Assesment & Grading

Graduation Requirements

Occupational Profiles of Graduates

Access to Further Studies

Mode of Study

Programme Director

Asist Prof.Dr. Levent KARADAĞ

ECTS Coordinator

Instructor Yasemin AKGÖL

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
ATBY1801 ATATURK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION I Required 2 0 2
AŞÇ1007 COOKING METHODS I Required 3 2 6
AŞÇ1501 VOCATIONAL MATHEMATICS Elective 2 0 3
AŞÇ1507 PASTRY PRODUCTION TECHNIQUES Elective 3 2 6
AŞÇ1509 BASIC KITCHEN TECHNIQUES Elective 3 2 6
AŞÇ1511 KITCHEN ORGANIZATION Elective 2 0 3
AŞÇ1513 MAIN PRINCIPLES OF NUTRITION Elective 2 0 3
AŞÇ1515 FOOD STORAGE TECHNIQUES Elective 2 2 6
AŞÇ1517 QUALITY MANAGEMENT IN KITCHEN Elective 4 0 6
BRY1801 FILING AND ARCHIVING Elective 2 0 3
ORD0040 VOLUNTEERING STUDIES Elective 2 1 4
RTV1801 COMMUNICATION Elective 2 0 3
SGP1801 FIRST AID Elective 2 0 3
TDB1801 TURKISH LANGUAGE Required 2 0 2
TDBY1801 TURKISH LANGUAGE I Required 2 0 2
TOİ1903 CAREER PLANNING Elective 2 0 3
TOİ1907 TOURISM WORK ETHICS Elective 2 0 3
TOİ1909 GENERAL TOURISM Elective 2 0 3
YDB1801 ENGLISH I Required 2 0 2
YDB1803 German I Required 2 0 2
YDB1805 FRENCH I Required 2 0 2
İKR1901 CATERING SERVICES Elective 2 0 3
       
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
ATBY1802 ATATURK’S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION II Required 2 0 2
AŞÇ1008 COOKING METHODS II Required 3 2 6
AŞÇ1010 KITCHEN PLANNING Required 3 0 4
AŞÇ1012 VOCATIONAL TRAINING (30 working days) Required 0 0 8
AŞÇ1504 OTTOMAN PALACE CUISINE Elective 4 2 6
AŞÇ1506 FISH PRODUCTS IN THE KITCHEN Elective 4 2 6
AŞÇ1508 HYGIENE AND SANITATION Elective 3 0 3
AŞÇ1510 MENU PLANNING Elective 3 0 3
BİP1924 INFORMATION AND COMMUNICATION TECHNOLOGIES I Elective 2 0 3
TDB1802 TURKISH LANGUAGE Required 2 0 2
TDBY1802 TURKISH II Required 2 0 2
TOİ1904 TOURISM AND THE ENVIRONMENT Elective 2 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
AŞÇ2011 COLD CUISINE Required 2 2 5
AŞÇ2013 KITCHEN PRODUCTS Required 4 2 5
AŞÇ2503 Local Cuisine Elective 4 2 6
AŞÇ2505 TURKISH CUISINE Elective 4 2 6
AŞÇ2507 MEAT PRODUCTS Elective 2 2 6
AŞÇ2509 FOOD AND BEVAREGE BUSINESS Elective 2 0 3
AŞÇ2511 FOOD SOCIOLOGY Elective 2 0 3
AŞÇ2513 GASTRONOMY AND FOOD HISTORY Elective 2 0 3
AŞÇ2515 FOOD AND BEVAREGE OTOMATION Elective 3 1 6
AŞÇ2517 BANQUET CUISINE Elective 2 2 6
AŞÇ2519 VOCATIONAL TRAINING (25 working days) Elective 0 0 6
TOİ2903 GUEST RELATIONS Elective 3 0 3
TOİ2911 FOOD AND BEVARAGE SERVICE Elective 2 2 6
TOİ2913 HOTEL MANAGEMENT Elective 3 0 3
YDB2807 VOCATIONAL FOREIGN LANGUAGE I (ENGILISH) Required 2 0 2
YDB2809 VOCATIONAL FOREIGN LANGUAGE Required 2 0 2
YDB2929 2. FOREIGN LANGUAGE ENGLISH I Elective 2 0 3
YDB2931 2. FOREIGN LANGUAGE GERMAN I Elective 2 0 3
YDB2933 2. FOREIGN LANGUAGE FRENCH I Elective 2 0 3
İŞY2803 HUMAN RESOURCES MANAGEMENT Elective 1 1 3
İŞY2805 RESEARCH METHODS AND 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
AŞÇ2012 PATISSERIE PRODUCTS Required 4 2 5
AŞÇ2014 Cuisines of the World Required 4 2 5
AŞÇ2506 MENU PLANNING II Elective 3 0 3
AŞÇ2510 KITCHEN TYPES Elective 4 2 6
AŞÇ2512 SENSORY ANALYSIS TECHNIQUES IN FOOD PRODUCTS Elective 3 2 6
AŞÇ2514 COST CONTROL FOR FOOD AND BEVERAGE Elective 3 0 3
AŞÇ2518 VEGETARIAN CUISINE Elective 3 0 3
AŞÇ2520 NEW TRENDS IN GASTRONOMY Elective 3 0 3
AŞÇ2522 MUĞLA CUISINE Elective 2 1 3
AŞÇ2524 DECORATIVE ARTS Elective 2 2 6
AŞÇ2532 VOCATIONAL TRAINING (25 working days) Elective 0 0 6
MAT2902 GENERAL MATH Elective 2 0 3
ORD0020 VOLUNTEERING Elective 1 2 4
TOİ2906 ENTREPRENEURSHIP Elective 2 1 3
TOİ2908 WINE SERVICE Elective 2 2 6
TOİ2910 SHOW SERVICE Elective 2 2 6
YDB2808 VOCATIONAL FOREIGN LANGUAGE II (ENGILISH) Required 2 0 2
YDB2810 VOCATIONAL FOREIGN LANGUAGE II (GERMAN) Required 2 0 2
YDB2930 2. FOREIGN LANGUAGE ENGLISH II Elective 2 0 3
YDB2932 2. FOREIGN LANGUAGE GERMAN II Elective 2 0 3
YDB2934 2. FOREIGN LANGUAGE FRENCH II Elective 2 0 3
İŞY2802 ASSURANCE OF QUALITY AND STANDARDS Elective 2 0 3
İŞY2814 BUSINESS MANAGEMENT II Elective 2 0 3
       
 

Evaluation Questionnaires

Course & Program Outcomes Matrix

0 - Etkisi Yok, 1 - En Düşük, 2 - Düşük, 3 - Orta, 4 - Yüksek, 5 - En Yüksek

1. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I        
ATATURK'S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION I        
COOKING METHODS I        
VOCATIONAL MATHEMATICS  4    4
PASTRY PRODUCTION TECHNIQUES        
BASIC KITCHEN TECHNIQUES        
KITCHEN ORGANIZATION        
MAIN PRINCIPLES OF NUTRITION        
FOOD STORAGE TECHNIQUES        
QUALITY MANAGEMENT IN KITCHEN        
FILING AND ARCHIVING22222222
VOLUNTEERING STUDIES        
COMMUNICATION        
FIRST AID        
TURKISH LANGUAGE         
TURKISH LANGUAGE I        
CAREER PLANNING        
TOURISM WORK ETHICS        
GENERAL TOURISM        
ENGLISH I        
German I        
FRENCH I        
CATERING SERVICES        
         
1. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I        
ATATURK’S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION II        
COOKING METHODS II        
KITCHEN PLANNING        
VOCATIONAL TRAINING (30 working days)        
OTTOMAN PALACE CUISINE        
FISH PRODUCTS IN THE KITCHEN        
HYGIENE AND SANITATION        
MENU PLANNING         
INFORMATION AND COMMUNICATION TECHNOLOGIES I        
TURKISH LANGUAGE         
TURKISH II        
TOURISM AND THE ENVIRONMENT        
ENGLISH II        
German II        
FRENCH II        
         
2. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8
COLD CUISINE        
KITCHEN PRODUCTS        
Local Cuisine        
TURKISH CUISINE        
MEAT PRODUCTS        
FOOD AND BEVAREGE BUSINESS        
FOOD SOCIOLOGY        
GASTRONOMY AND FOOD HISTORY        
FOOD AND BEVAREGE OTOMATION        
BANQUET CUISINE11155555
VOCATIONAL TRAINING (25 working days)55555555
GUEST RELATIONS        
FOOD AND BEVARAGE SERVICE55421352
HOTEL MANAGEMENT        
VOCATIONAL FOREIGN LANGUAGE I (ENGILISH)33333333
VOCATIONAL FOREIGN LANGUAGE         
2. FOREIGN LANGUAGE ENGLISH I        
2. FOREIGN LANGUAGE GERMAN I        
2. FOREIGN LANGUAGE FRENCH I        
HUMAN RESOURCES MANAGEMENT        
RESEARCH METHODS AND TECHNIQUES1      3
QUALITY MANAGEMENT SYSTEMS35311321
BUSINESS MANAGEMENT I11111145
         
2. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8
PATISSERIE PRODUCTS        
Cuisines of the World        
MENU PLANNING II        
KITCHEN TYPES522 1525
SENSORY ANALYSIS TECHNIQUES IN FOOD PRODUCTS        
COST CONTROL FOR FOOD AND BEVERAGE        
VEGETARIAN CUISINE        
NEW TRENDS IN GASTRONOMY        
MUĞLA CUISINE        
DECORATIVE ARTS        
VOCATIONAL TRAINING (25 working days)        
GENERAL MATH        
VOLUNTEERING        
ENTREPRENEURSHIP        
WINE SERVICE        
SHOW SERVICE        
VOCATIONAL FOREIGN LANGUAGE II (ENGILISH)        
VOCATIONAL FOREIGN LANGUAGE II (GERMAN)        
2. FOREIGN LANGUAGE ENGLISH II        
2. FOREIGN LANGUAGE GERMAN II        
2. FOREIGN LANGUAGE FRENCH II        
ASSURANCE OF QUALITY AND STANDARDS22233222
BUSINESS MANAGEMENT II5  5  4 
         
 

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