Türkçe
Marmaris Tourism Vocational School Programme of Catering Services

Qualification Awarded

Graduates who have successfully completed the program are awarded the Associate's Degree in the field of Tourism-Catering Services.

Specific Admission Requirements

Candidates must have a high school and a balanced school diploma, and the central examination administered by the OSYM must have enough points in the relevant field. The study is in the form of formal education and secondary education.

Qualification Requirements

To graduate from the program 120 ECTS is required. The duration of the program is 4 semesters. Students who are successful in all of the compulsory courses and who complete the required ECTS with the elective courses are entitled to obtain an associate's degree diploma if their GPA is 2.00 or more. 70% of theoretical courses and 80% of practical courses are required. Students who do not show the necessary participation can not participate in the final examinations.

Recognition of Prior Learning

The provisions of the "Regulation on the Principles of Transition between Programs Associated with Bachelor's and Bachelor's Degree in Higher Education Institutions and Double-Major / Minor Institutional Credit Transfers" apply.

History

In the 2016-2017 academic year, the Catering Services Program started its activity as a formal education. In the same year, the second education students were also taken in the academic year.

Profile of the Programme

The tourism sector is one of the fastest growing sectors in developing countries, including transportation, accommodation, entertainment, congress, sports disciplines. Tourism sector; The creation of new employment fields and the employment environment is one of the sectors that are emphasized as the driving force of economic development. Catering services in the service sector; Is a structure that provides important contributions to the region and country by welcoming domestic and foreign guests, satisfying and satisfying their wishes and expectations. Our program is a program aimed at mid-level recruitment and mid-level training in accommodation, catering and entertainment.

Program Outcomes

1- To be able to make analytical evaluations for tourism and food and beverage sector.
2- Being able to evaluate the characteristics of the tourism sector as a socio-economic phenomenon
3- To be able to define the basic laws and regulations applied in tourism sector in Turkey.
4- To be able to recognize the basic properties of tourist products and to define the effects they create for destinations.
5- Being able to organize, coordinate and develop food and beverage departments in food and beverage enterprises and accommodation enterprises.
6- To be able to define and develop professional working techniques and income management practices in accommodation and catering businesses.
7- Ability to apply professional working techniques in food and beverage and accommodation businesses.
8- To be able to use technology systems in food and beverage and accommodation businesses
9- To be able to work in the tourism sector efficiently.
10- To learn the characteristics of important touristic destinations in Turkey and the world and apply this knowledge in the tourism sector.

Exam Regulations & Assesment & Grading

Every student has to attend classes, practices, laboratory, project, seminar, workshop, semester work, graduation projects. Students who do not attend at least 70% of the theoretical courses and at least 80% of the practical and laboratory studies are not allowed to take the final exams from those courses. Students have to repeat the relevant lessons until they fulfill the attendance requirement in the theoretical courses. Examinations are usually conducted in writing. However, the teaching staff may also decide to conduct an oral examination. Depending on the content of the lessons, the students may be directed to the project work provided that they are indicated on the information form. The exams of the courses are taught by the instructors who teach. Students with excuse exams may be held with the approval of the relevant board within 15 days of the end date of the midterm exam.

Graduation Requirements

To graduate from the program 120 ECTS is required. The duration of the program is 4 semesters. Students who are successful in all of the compulsory courses and who have completed the required ECTS with elective courses are entitled to obtain an associate's degree diploma if their GPA is 2.00 or more. 70% of theoretical courses and 80% of practical courses are required. Students who do not show the necessary participation can not participate in the final examinations.

Occupational Profiles of Graduates

Graduates have jobs in businesses such as hotels, holiday villages, catering, entertainment, transportation, etc. It is also possible to employ large tourist passenger ships, banquets, congress and fair organization companies and the Ministry of Culture and Tourism, Tourism Provincial Directorates and Municipalities.

Access to Further Studies

Candidates who have successfully completed the Associate Degree education can study under the Undergraduate programs provided that they take valid grades from the Vertical Transition exam.

Mode of Study

Full Time 1. Teaching and 2. Teaching

Programme Director

Instructor Erhan İŞLEK

ECTS Coordinator

Instructor Kadir BAYSAL

Course Structure Diagram with Credits

1. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
AŞÇ1901 BASIC PRINCIPLES OF NUTRITION Elective 2 0 3
AŞÇ1903 KITCHEN PLANNING Elective 2 0 3
SGP1901 FIRST AID Elective 2 0 3
TOİ1807 FUNDAMENTALS OF TOURISM Required 3 0 3
TOİ1911 TOURISM AND ENVIRONMENT Elective 2 0 3
YDB1801 ENGLISH I Required 2 0 2
YDB1805 FRENCH I Required 2 0 2
YDB1903 RUSSIAN I Required 2 0 2
YDB1915 ENGLISH SPEAKING SKILLS I (SPEAKING SKILLS I Elective 2 0 3
YDB1917 II. FOREIGN LANGUAGE FRENCH I Elective 2 0 3
YDB1919 II. FOREIGN LANGUAGE RUSSIAN I Elective 2 0 3
İKR1003 FOOD AND BAVARAGE SERVICES I Required 2 2 5
İKR1005 FUNDAMENTALS OF TOURISM Required 2 0 3
İKR1009 CATERING SERVICES Required 3 0 4
İKR1501 Tourism Seminars I Elective 2 1 3
İKR1503 FOOD AND DRINKS TECHNOLOGY Elective 2 0 3
İKR1505 HUMAN RESOURCES MANAGEMENT IN TOURISM ENTERPRISES Elective 2 0 3
İKR1507 NEW TRENDS IN FOOD AND BEVERAGE BUSINESS Elective 2 0 3
İŞG1901 OCCUPATIONAL HEALTH AND SAFETY Elective 2 0 3
İŞL1809 GENERAL ACCOUNTING Required 3 0 4
       
1. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
AŞÇ1802 HYGIENE AND SANITATION Required 2 0 3
AŞÇ1902 GASTRONOMY AND FOOD HISTORY Elective 2 0 3
BRY1902 PROTOCOL AND RULES OF SOCIAL BEHAVIOR Elective 2 0 3
KAP1902 FUNDAMENTAL PRINCIPLES OF LAW Elective 2 0 3
TOİ1906 TOURISM ECONOMY Elective 3 0 3
YDB1802 ENGLISH II Required 2 0 2
YDB1806 FRENCH II Required 2 0 2
YDB1904 RUSSIAN II Required 2 0 2
YDB1916 ENGLISH SPEAKING SKILLS II (SPEAKING SKILLS II) Elective 2 0 3
YDB1918 II. FOREIGN LANGUAGE FRENCH II Elective 2 0 3
YDB1920 II. YABANCI DİL RUSÇA II II. FOREIGN LANGUAGE RUSSIAN II Elective 2 0 3
İKR1006 FOOD&BEVERAGE SERVICE II Required 2 2 5
İKR1022 AUTOMATION SYSTEMS IN FOOD AND BEVERAGE ENTERPRISES Required 2 0 3
İKR1024 VOCATIONAL INTERNSHIP I Required 0 0 8
İKR1502 SPECIAL EVENTS IN TOURISM Elective 2 0 3
İKR1504 CONSUMER BEHAVIOR IN TOURISM Elective 2 0 3
İKR1506 F&B IN ACCOUNTING Elective 2 0 3
İKR1508 INTRODUCTION TO GASTRONOMY AND CUISINE ARTS Elective 2 0 3
İKR1510 SOCIO-PSYCHOLOGICAL DYNAMICS OF TOURISM Elective 3 0 3
İKR1512 TOURISM SEMINAR II Elective 2 1 3
       
2. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
ATB2801 ATATÜRK'S PRINCIPLES AND HISTORY OF REVOLUTION I Required 2 0 2
ATBY2801 ATATÜRK'S PRINCIPLES AND HISTORY OF REVOLUTION I Required 2 0 2
BİP2801 INFORMATION AND COMMUNICATION TECHNOLOGY I Required 2 0 3
RTV2901 CONTACT Elective 2 0 3
TDB2801 TURKISH LANGUAGE I Required 2 0 2
TDBY2801 TURKISH LANGUAGE I Required 2 0 2
TOİ2513 TURKEY TOURISM GEOGRAPHY Elective 3 0 3
TOİ2921 CAREER PLANNING Elective 2 0 3
TOİ2923 HOTEL MANAGEMENT Elective 2 0 3
YDB2837 VOCATIONAL FOREIGN LANGUAGE I Required 3 0 3
İKR2025 MENU PLANNING AND MANAGEMENT Required 3 1 5
İKR2503 QUALITY MANAGEMENT SYSTEMS IN TOURISM Elective 2 0 3
İKR2505 RESEARCH METHODS AND TECHNIQUES IN TOURISM Elective 2 0 3
İKR2509 TOURISM POLICY AND PLANNING Elective 2 0 3
İKR2511 FOOD & BEVERAGE COST CONTROL Elective 2 0 3
İKR2513 FOOD AND BEVERAGE PHOTOGRAPHY Elective 2 0 3
İKR2515 TOURISM MARKETING Elective 3 0 3
       
2. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
ATB2802 ATATURK'S PRINCIPLES AND REVOLUTION HISTORY II Required 2 0 2
ATBY2802 ATATÜRK'S PRINCIPLES AND HISTORY OF REVOLUTION II Required 2 0 2
AŞÇ2904 GASTRONOMY TOURİSM Elective 2 0 3
AŞÇ2906 TURKISH KITCHEN CULTURE Elective 2 0 3
BİP2902 INFORMATION AND COMMUNICATION TECHNOLOGY II Elective 2 0 3
ORD0020 VOLUNTEERING STUDIES Elective 1 2 4
TAP2006 LIFE SAVING, FIRST AID, AND REHABILITATION Required 1 1 2
TDB2802 TURKISH LANGUAGE II Required 2 0 2
TDBY2802 TURKISH LANGUAGE II Required 2 0 2
TOİ2526 WORLD TOURISM GEOGRAPHY Elective 3 0 3
TOİ2906 ENTREPRENEURSHIP Elective 2 1 3
TOİ2908 PROFESSIONAL ETHICS Elective 2 0 3
TOİ2910 CUSTOMER RELATIONSHIP Elective 3 0 3
TOİ2912 TOURISM SOCIOLOGY Elective 3 0 3
YDB2836 PROFESSIONAL FOREIGN LANGUAGE II Required 3 0 3
İKR2030 BANQUET SERVICE AND MANAGEMENT Required 2 1 5
İKR2502 FOOD AND BEVERAGE IN MANAGEMENT AND ORGANIZATION Elective 2 0 3
İKR2506 F&B PROMOTIONS Elective 2 0 3
İKR2510 SUSTAINABLE TOURISM Elective 3 0 3
İKR2512 VOLUNTEERING STUDIES Elective 1 2 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 AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10
BASIC PRINCIPLES OF NUTRITION2344553555
KITCHEN PLANNING          
FIRST AID          
FUNDAMENTALS OF TOURISM3234354535
TOURISM AND ENVIRONMENT          
ENGLISH I2455455344
FRENCH I2455455344
RUSSIAN I  4     4 
ENGLISH SPEAKING SKILLS I (SPEAKING SKILLS I 452223333
II. FOREIGN LANGUAGE FRENCH I          
II. FOREIGN LANGUAGE RUSSIAN I          
FOOD AND BAVARAGE SERVICES I34245 2 3 
FUNDAMENTALS OF TOURISM3254354553
CATERING SERVICES          
Tourism Seminars I3334333233
FOOD AND DRINKS TECHNOLOGY 4  34 5  
HUMAN RESOURCES MANAGEMENT IN TOURISM ENTERPRISES          
NEW TRENDS IN FOOD AND BEVERAGE BUSINESS255 4 4 5 
OCCUPATIONAL HEALTH AND SAFETY          
GENERAL ACCOUNTING 5553554332
           
1. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10
HYGIENE AND SANITATION          
GASTRONOMY AND FOOD HISTORY          
PROTOCOL AND RULES OF SOCIAL BEHAVIOR          
FUNDAMENTAL PRINCIPLES OF LAW          
TOURISM ECONOMY          
ENGLISH II1341111214
FRENCH II3533534332
RUSSIAN II2455455344
ENGLISH SPEAKING SKILLS II (SPEAKING SKILLS II)          
II. FOREIGN LANGUAGE FRENCH II          
II. YABANCI DİL RUSÇA II II. FOREIGN LANGUAGE RUSSIAN II          
FOOD&BEVERAGE SERVICE II34245 2 3 
AUTOMATION SYSTEMS IN FOOD AND BEVERAGE ENTERPRISES2555325554
VOCATIONAL INTERNSHIP I5555555332
SPECIAL EVENTS IN TOURISM          
CONSUMER BEHAVIOR IN TOURISM          
F&B IN ACCOUNTING1 4354    
INTRODUCTION TO GASTRONOMY AND CUISINE ARTS          
SOCIO-PSYCHOLOGICAL DYNAMICS OF TOURISM          
TOURISM SEMINAR II          
           
2. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10
ATATÜRK'S PRINCIPLES AND HISTORY OF REVOLUTION I          
ATATÜRK'S PRINCIPLES AND HISTORY OF REVOLUTION I          
INFORMATION AND COMMUNICATION TECHNOLOGY I4445454343
CONTACT          
TURKISH LANGUAGE I          
TURKISH LANGUAGE I          
TURKEY TOURISM GEOGRAPHY           
CAREER PLANNING          
HOTEL MANAGEMENT          
VOCATIONAL FOREIGN LANGUAGE I          
MENU PLANNING AND MANAGEMENT5   4 333 
QUALITY MANAGEMENT SYSTEMS IN TOURISM355423  55
RESEARCH METHODS AND TECHNIQUES IN TOURISM 412223333
TOURISM POLICY AND PLANNING          
FOOD & BEVERAGE COST CONTROL5455555555
FOOD AND BEVERAGE PHOTOGRAPHY          
TOURISM MARKETING          
           
2. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY II          
ATATÜRK'S PRINCIPLES AND HISTORY OF REVOLUTION II          
GASTRONOMY TOURİSM44  45444 
TURKISH KITCHEN CULTURE          
INFORMATION AND COMMUNICATION TECHNOLOGY II          
VOLUNTEERING STUDIES          
LIFE SAVING, FIRST AID, AND REHABILITATION          
TURKISH LANGUAGE II          
TURKISH LANGUAGE II          
WORLD TOURISM GEOGRAPHY          
ENTREPRENEURSHIP          
PROFESSIONAL ETHICS          
CUSTOMER RELATIONSHIP          
TOURISM SOCIOLOGY          
PROFESSIONAL FOREIGN LANGUAGE II1  1 13453
BANQUET SERVICE AND MANAGEMENT2455423 55
FOOD AND BEVERAGE IN MANAGEMENT AND ORGANIZATION2455455344
F&B PROMOTIONS 412223333
SUSTAINABLE TOURISM          
VOLUNTEERING STUDIES          
           
 

Muğla Sıtkı Koçman Üniversitesi, 48000 Kötekli/Muğla | Tel: + 90 (252) 211-1000 | Fax: + 90 (252) 223-9280
Copyright © 2013 Bilgi İşlem Daire Başkanlığı
Yukarı Çık