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 |
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