ANTALYA BILIM UNIVERSITY
VOCATIONAL SCHOOL,
DEPARTMENT OF COOKERY,
2021 - 2022 ACADEMIC CURRICULUM
FRESHMAN
1  Fall Semester       Theory Practical Credits ECTS Pre / Co
-requisite
TURK 101 TURKISH LANGUAGE I     2 0 2 2  
HIST 101 ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I 2 0 2 2  
ING 101 ENGLISH I       3 0 3 4  
ASC 111    INFORMATION TECHNOLOGIES   1 1 1,5 2  
ASC 105    FOOD SAFETY, HYGIENE AND SANITATION 3 0 3 5  
ASC 103 NUTRITION       3 0 3 5  
ASC 101    INTRODUCTION TO KITCHEN PRACTICE 1 2 2 6  
ASC 109 FOOD AND BEVERAGE MANAGEMENT 2 1 2,5 4  
        TOTAL 17 4 19 30  
                   
2  Bahar Dönemi       Theory Practical Credits ECTS Pre / Co
-requisite
TURK 102 TURKISH LANGUAGE-II      2 0 2 2  
HIST 102   ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-II 2 0 2 2  
ING 102   ENGLISH II       3 0 3 4  
ASC 102 KITCHEN PRACTICE I     2 2 3 5 ASC 105/ASC 101
ASC 104 PASTRY PRACTICE     2 2 3 5 ASC 105
ASC 108 FOOD AND THEIR SPECIFICATIONS    3 0 3 3  
ASC 110    PASTRY AND BAKERY IN TURKISH CUISINE 2 2 3 4 ASC 105
ASC 190 SUMMER WORK INTEGRATED LEARNING I 0 2 1 5  
        TOTAL 16 8 20 30  
                   
COURSES NUMBER OF COURSES CREDITS ECTS  
CORE COURSES 10 25 44  
GENERAL COURSES 6 14 16  
AREA ELECTIVE COURSES 0 0 0  
NON-AREA ELECTIVE COURSES 0 0 0  
1st YEAR TOTAL 16 39 60  
                   
SOPHOMORE
3  Fall Semester       Theory Practical Credits ECTS Pre / Co
-requisite
ASC 221 KITCHEN PRACTICE II      2 2 3 5 ASC 105/ASC 102
ASC 203 REGIONAL CUISINES     2 2 3 3 ASC 105
ASC 205 MENU PLANNING       2 0 2 4  
ASC 223 COST CONTROL FOR FOOD AND BEVERAGE 3 0 3 3  
ASC 209 BEVERAGES       2 1 2,5 3  
ASC 225  OCCUPATIONAL ENGLISH     2 0 2 2  
  AREA ELECTIVE       3 0 3 5  
  AREA ELECTIVE       2 2 3 5  
        TOTAL 18 7 21,5 30  
                   
4  Spring Semester       Theory Practical Credits ECTS Pre / Co
-requisite
ASC 202 KITCHEN PRACTICE III     2 2 3 5 ASC 105/ASC 221
ASC 204 OTTOMAN KITCHEN     2 2 3 4 ASC 105
ASC 216  WORLD CUISINES        2 2 3 4 ASC 105
ACC 208 CATERING AND BANQUET SERVICE   2 0 2 2  
ADS 2XX SEÇMELİ DERS       3 0 3 3  
  AREA ELECTIVE       2 2 3 5  
KPL 101 CAREER PLANNING     2 0 2 2  
ASC 200 SUMMER WORK INTEGRATED LEARNING I 0 2 1 5  
        TOTAL 15 10 20 30  
                   
COURSES NUMBER OF COURSES CREDITS ECTS  
CORE COURSES 11 27,5 40  
GENERAL COURSES 1 2 2  
AREA ELECTIVE COURSES 3 9 15  
NON-AREA ELECTIVE COURSES 1 3 3  
2nd YEAR TOTAL 16 41,5 60  
                   
JUNIOR
                   
AREA ELECTIVE COURSES Theory Practical Credits ECTS  
  GROUP-1           
ASC 227 FOOD HISTORY       3 0 3 5  
ASC 229 OCCUPATIONAL SAFETY AND HEALTH FOR FOOD AND BEVERAGE  3 0 3 5  
ASC 231 CHOCOLATE        2 2 3 5  
ASC 233 BAKERY       2 2 3 5  
                   
  GROUP-2          
ASC 220 VEGETARIAN CUISINE     2 2 3 5  
ASC 222 FOOD STYLING AND PHOTOGRAPHY   2 2 3 5  
ASC 224 FOOD PRESERVATION TECHNIQUES   2 2 3 5  
  GROUP-3 (___________)          
                   
                   
NUMBER OF COURSES AND TOTAL CREDITS NUMBER OF COURSES CREDITS ECTS  
32 80,5 120
                   
Form No:ÜY-FR-1053 Yayın Tarihi:25.08.2021 Değ.Tarihi:-Değ.No:0