ANTALYA BILIM UNIVERSITY VOCATIONAL SCHOOL, DEPARTMENT OF COOKERY, 2021 - 2022 ACADEMIC CURRICULUM |
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FRESHMAN | |||||||||
1 Fall Semester | Theory | Practical | Credits | ECTS | Pre / Co -requisite |
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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 |
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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 |
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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 |
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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 |