TR EN

ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

Gastronomy And Culınary Arts (English)

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Total Course & Programme Outcome Relationship

Level of Contribution
0 1 2 3 4 5

Compulsory Course Units
Name of the Course Unit 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 T %
PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS I 0 0 1 1 0 0 1 2 0 0 1 1 0 1 2 2 0 1 1 0 14 7,78
PRINCIPLES OF ATATURK AND HISTORY OF REVOLUTIONS II 0 0 0 0 0 0 0 1 1 1 1 0 0 3 1 0 1 0 2 1 12 6,67
ACADEMIC SUCCESS AND SOCIAL LIFE SKILLS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
PRINCIPLES OF ECONOMICS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INTRODUCTION TO SUSTAINABILITY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INTRODUCTION TO GASTRONOMY 2 4 2 4 4 4 4 4 1 1 1 3 1 4 4 4 1 3 2 2 55 30,56
BASICS OF NUTRITION 3 3 2 2 3 1 1 1 1 1 1 3 1 4 1 4 1 3 2 2 40 22,22
BASIC CULINARY TECHNIQUES I 3 4 2 4 4 4 5 4 5 5 3 2 1 3 3 1 1 2 2 2 60 33,33
BASIC CULINARY TECHNIQUES II 3 4 1 4 4 4 5 4 5 5 3 2 1 3 3 0 0 2 2 2 57 31,67
CULINARY TERMINOLOGY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INTRODUCTION TO MANAGEMENT 0 0 2 0 5 5 2 5 4 4 2 5 0 2 4 0 0 0 0 0 40 22,22
COOKING TECHNIQUES 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
FOOD SAFETY AND HYGIENE 3 3 2 2 3 2 4 1 1 3 1 3 1 4 3 4 1 3 2 2 48 26,67
CULINARY TRENDS 5 5 0 5 3 0 2 4 5 0 0 0 1 5 0 4 3 0 3 5 50 27,78
TURKISH CUISINE AND APPLICATIONS I 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TURKISH CUISINE AND APPLICATIONS II 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
MENU PLANNING AND COST CONTROL 3 2 3 1 4 3 2 1 2 5 5 4 1 3 4 1 1 3 2 2 52 28,89
FOOD DESIGN AND SENSORY ANALYSIS 3 2 2 3 3 3 4 4 3 1 1 3 1 4 1 4 1 3 2 2 50 27,78
FOOD AND BEVERAGE SERVICE TECHNIQUES 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
FOOD AND BEVERAGE MANAGEMENT 3 2 3 1 5 4 2 1 2 5 5 5 1 3 4 1 3 3 2 2 57 31,67
SUMMER PRACTICE I 4 5 1 2 5 5 5 5 5 5 5 5 0 1 4 3 0 4 0 3 67 37,22
SUMMER PRACTICE II 4 5 1 2 5 5 5 5 5 5 5 5 0 1 4 3 0 4 0 3 67 37,22
WORLD CUISINE AND APPLICATIONS I 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
WORLD CUISINE AND APPLICATIONS II 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
FOOD PHOTOGRAPHY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
CULINARY INNOVATION AND DIGITAL GASTRONOMY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
PASTRY TECHNIQUES 3 3 1 3 5 2 4 5 4 4 4 3 3 4 4 3 3 3 3 3 67 37,22
GRADUATION PROJECT 3 4 2 4 4 4 4 4 5 5 4 3 4 4 4 4 5 4 4 5 80 44,44
SCIENTIFIC RESEARCH METHODS 0 0 0 0 0 0 2 0 0 1 3 1 0 0 0 1 1 3 3 3 18 10
INTRODUCTION TO PHILOSOPHY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TURKISH LANGUAGE I 2 1 1 2 0 1 2 0 2 1 1 1 0 1 0 3 0 3 2 4 27 15
TURKISH LANGUAGE II 1 0 1 1 2 1 1 1 1 0 2 3 2 1 1 3 0 1 2 3 27 15
ADVANCED ENGLISH SKILLS I 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ADVANCED ENGLISH SKILLS II 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TOTAL 45 47 27 41 59 48 55 52 52 52 48 52 18 51 47 45 22 45 36 46 888 493,33

Course-Programme Outcome Relationship
Name of the Course Unit 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 T %
GERMAN I 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
GERMAN II 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
GERMAN III 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 1 0 1 1 5 1,07
GERMAN IV 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
AIR LAW 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
CREW RESOURCE MANAGEMENT 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TRANSPORTATION ECONOMICS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
MODEL AIRCRAFT BUILDING 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INTERVIEW TECHNIQUES 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
AIRLINE REVENUE MANAGEMENT 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
CUSTOMER RELATIONSHIP MANAGEMENT IN AVIATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
AIRLINE CORPORATE RELATIONS MANAGEMENT 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ORGANIZATIONAL CULTURE AND MANAGEMENT IN AVIATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INTRODUCTION TO EDUCATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TEACHING PRINCIPLES AND METHODS 0 0 3 0 0 0 0 3 0 0 0 0 2 5 4 4 3 3 1 3 31 6,65
CLASSROOM MANAGEMENT 1 1 1 1 2 2 2 3 3 3 3 3 3 3 3 3 4 4 4 4 53 11,37
SPECIAL TEACHING METHODS 0 0 3 0 0 0 0 3 0 0 0 0 2 5 4 4 3 3 1 3 31 6,65
GUIDANCE AND SPECIAL EDUCATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
MEASUREMENT AND EVALUATION IN EDUCATION 0 0 3 0 0 0 0 3 0 0 0 0 2 5 4 4 3 3 1 3 31 6,65
EDUCATION PSYCHOLOGY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INSTRUCTIONAL TECHNOLOGIES 0 0 3 0 0 0 0 3 0 0 0 0 2 5 4 4 3 3 1 3 31 6,65
TEACHING PRACTICE 0 0 3 0 0 0 0 3 0 0 0 0 2 5 4 4 3 3 1 3 31 6,65
FRENCH I 0 0 2 2 0 0 0 1 0 0 0 0 1 4 0 3 0 1 1 3 18 3,86
FRENCH II 0 0 2 2 0 0 0 1 0 0 0 0 1 4 0 3 0 1 1 3 18 3,86
FRENCH 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
FRENCH IV 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
CATERING 1 1 1 1 4 4 4 2 4 4 5 5 0 3 5 1 1 1 1 1 49 10,52
CLIMATE CHANGE AND BIODIVERSITY 1 1 2 0 0 0 0 2 0 0 0 0 2 3 0 2 1 0 0 0 14 3
WORLD CUISINE AND CULTURES 4 4 0 5 4 4 4 3 3 2 0 0 0 1 0 3 1 2 0 2 42 9,01
BAKERY PRODUCTS 4 3 3 2 4 3 3 4 3 3 3 3 4 3 2 2 2 2 3 4 60 12,88
SAUCES AND SOUPS 3 2 2 2 3 3 0 0 0 0 4 3 4 4 4 4 3 3 4 3 51 10,94
SEAFOODS 3 2 1 2 2 2 2 2 2 1 2 2 3 3 3 3 3 1 1 1 41 8,8
GARDE MANGER 3 3 0 3 3 3 3 0 4 4 0 0 0 4 0 2 0 0 0 0 32 6,87
HOT AND COLD DESSERTS 4 4 0 3 0 3 3 0 4 0 0 0 0 3 0 0 0 0 2 0 26 5,58
EVENT PLANNING 3 3 3 2 4 4 4 3 3 5 5 4 2 3 3 2 2 3 2 2 62 13,3
FERMENTED FOOD TECHNOLOGY 4 3 0 1 2 2 4 1 2 1 1 1 0 1 0 1 1 3 2 2 32 6,87
CULINARY TECHNOLOGY 3 4 2 4 4 4 4 4 1 1 1 3 1 4 4 4 1 3 2 2 56 12,02
MİXOLOGY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
FOOD CHEMİSTRY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ECOLOGICAL GASTRONOMY 2 1 4 0 4 4 4 2 3 0 0 0 2 5 1 0 2 0 3 0 37 7,94
NUTRITIONAL GENOMICS 3 2 0 0 0 0 4 0 0 0 0 0 0 0 0 0 0 0 0 1 10 2,15
GASTROTOURISM 4 5 3 4 2 0 5 3 2 0 0 0 2 5 0 2 3 1 5 1 47 10,09
GASTRONOMY AND ARTS 4 5 3 2 3 0 4 0 4 0 0 0 0 5 0 0 0 0 4 3 37 7,94
FOOD AND CULTURAL ANTHROPOLOGY 3 4 5 4 3 0 3 0 0 0 0 0 0 4 0 0 0 0 4 4 34 7,3
OTTOMAN FOOD CULTURE 4 4 4 4 2 3 3 0 5 0 0 0 0 4 0 0 0 0 4 1 38 8,15
HEALTHY AND SPECIAL DIETS 4 3 0 3 0 0 5 1 0 0 2 0 0 0 0 0 0 0 0 0 18 3,86
FUSION CULINARY APPLICATIONS AND MOLECULAR GASTRONOMY 4 4 0 5 3 3 1 1 2 1 0 0 0 2 0 1 0 0 0 2 29 6,22
STREET FOODS 3 3 1 3 3 4 4 3 3 2 1 1 3 2 2 3 1 1 2 0 45 9,66
ARTISANAL PRODUCTS 4 4 5 3 5 3 1 4 5 5 4 4 3 4 5 3 4 4 1 1 72 15,45
3D STEREOCHEMISTRY IN CULINARY 4 2 0 0 2 0 5 0 0 0 0 0 0 4 0 2 0 0 0 4 23 4,94
COOKING TECHNIQUES AND KINETICS 3 2 4 4 4 4 3 3 3 4 4 4 1 3 2 1 1 3 2 2 57 12,23
VEGETERIAN CUISINE 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
CRITICAL READING 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TRANSLATION CRITICISM 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ENTREPRENEURSHIP AND PROJECT MANAGEMENT 0 3 4 2 2 2 1 3 1 2 3 3 3 4 4 5 4 5 4 3 58 12,45
BUSINESS ENGLISH 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ADVANCED WRITING SKILLS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
SWORN TRANSLATION AND ITS PRACTICES 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
WORLD LITERATURE 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
CRITICAL THINKING 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TRANSLATION SOCIOLOGY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
TRANSLATION AND INTERCULTURAL COMMUNICATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
COGNITIVE APPROACHES IN TRANSLATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
OTTOMAN TRANSLATION HISTORY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
POSTCOLONIAL AND POSTSTRUCTURALIST APPROACHES IN TRANSLATION STUDIES 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
LANGUAGE TEACHING METHODS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
PEDAGOGY FOR TRANSLATORS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ENTREPRENEURSHIP IN TRANSLATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
DIPLOMATIC AND POLITICAL TRANSLATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
ITALIAN I 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
ITALIAN II 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
ITALIAN III 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
ITALIAN IV 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
BASIC KOREAN (CONVERSATION) 0 0 0 0 0 0 0 0 0 1 1 0 0 0 1 0 0 0 1 1 5 1,07
ARTIFICIAL INTELLIGENCE ETHICS AND SOCIETY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
GENDER SOCIOLOGY AND IDENTITY 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
PLATFORM ECONOMY AND NEW MEDIA 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
DATA-DRIVEN JOURNALISM AND VISUALIZATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
MEDIA, SOCIETY AND POLITICS 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INTERNATIONAL COMMUNICATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
INSTITUTIONAL COMMUNICATION MANAGEMENT 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
LINGUISTICS AND COMMUNICATION 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
RUSSIAN I 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 1 0 0 2 1 5 1,07
RUSSIAN II 0 0 0 0 0 0 0 0 0 0 0 0 0 5 5 5 5 0 0 5 25 5,36
RUSSIAN III 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
RUSSIAN IV 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
SPANISH I 2 1 0 4 0 0 0 2 0 2 0 0 0 0 1 5 0 0 4 4 25 5,36
SPANISH II 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
SPANISH III 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
SPANISH IV 0 0 0 0 0 0 0 0 0 0 0 0 0 1 0 1 0 0 1 1 4 0,86
TOTAL 78 74 67 68 65 57 76 63 57 41 39 36 45 128 66 94 55 53 77 88 1327 284,76