Faculty of Tourism | Department of Gastronomy and Culinary Arts | Matrix of Course& Program Qualifications

0 : Does not support 1 : Low-level support 2 : Mid-level support 3 : Top level support

Key Learning Outcomes	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26	27	28	29	30	31
Nutrition Anthropolog
Scientific Research Methods
Computer Applications in Food and Beverage Management	0	0	3	0	1	0	0	0	0	0	2	0	0	3	3	0	0	0	0	0	0	0	0	0	0	0	0	0	0	1	2
Aesthetics and Philosophy	0	0	0	1	2	2	2	0	1	0	1	0	1	3	1	1	1	0	1	1	1	2	3	1	2	1	2	2	1	3	2
Professional Ethics
Basic Photography
Food Styling and Photography
French IV
Introduction to the Kitchen
Introduction to the Gastronomy
Introduction to Nutrition	0	0	0	0	0	0	0	2	0	1	0	3	3	0	0	0	0	0	0	0	0	0	0	0	0	0	3	0	0	1	2
Sustainable Gastronomy
Beverage Culture
Basic Cooking Applications
Gastronomy	0	0	0	1	0	1	0	0	2	0	0	0	0	0	0	3	0	0	0	0	0	0	1	0	3	3	2	0	0	1	3
Food and Beverage Cost Control
Banquet Management
Turkish Cuisine Culture	0	0	1	2	2	3	1	0	3	0	0	0	1	0	1	1	1	0	0	0	0	0	0	1	3	3	1	0	0	1	3
Food Storage Methods in Turkish Cuisine
Service Technique
Gastronomy and Social Media
Gastronomy and Social Media
Technology of Soft Drinks
Themed Restaurants
New Trends on Nutrition Culture	0	0	0	0	0	2	0	0	1	0	0	0	3	0	0	0	0	0	0	0	0	0	0	0	2	0	3	0	0	0	1
Turkish Cuisine Applications
Turkish Cuisine Applications
Gastronomy Seminar I	0	0	1	2	1	2	2	1	3	0	2	0	1	0	0	1	3	0	1	1	1	2	0	1	1	0	3	1	1	1	3
Gastronomy Seminar II
Career Opportunities in Food and Beverage Industry
Food Technology
Food Chemistry
Gastronomy and Media
Beverages in Turkish Culture
Culinary Microbiology
Public Relations Campaigns in Gastronomy
Gastronomy Events
Kitchen Optimization
Korean Cuisine	1	1	2	0	3	3	3	0	3	3	2	3	1	2	2	3	2	0	3	2	0	3	2	1	2	3	2	0	2	2	3
Regional Cuisines	0	0	0	1	2	3	0	0	3	3	1	1	0	0	0	2	1	0	3	0	0	0	1	0	2	1	0	0	3	1	3
Regional Cuisines
Olive oil Dishes and Appetizers in Turkish Cuisine
Banquet Practices
Turkish Desserts	0	0	1	2	3	2	2	1	3	3	2	3	1	1	1	1	0	1	2	2	0	1	2	0	3	1	1	0	3	2	2
Turkish Desserts
Creative Kitchen Practices	1	1	2	1	2	1	1	1	2	3	3	1	1	1	2	2	2	1	1	2	1	3	3	1	1	1	1	0	0	1	2
Distilled Drink
Ergonomical Restaurant Design and Safety
Gastronomic Writing
Menu Planning	0	0	1	1	1	2	2	1	2	1	1	1	2	2	1	1	1	1	1	3	2	1	1	0	0	0	1	0	2	2	2
Fermanted Drinks
Human and Taste
Project Management in Gastronomy
Culinary Trends
Food, Culture and Community
Term Project
Mixology
Feast Rituals	0	0	0	2	0	2	1	0	3	0	0	0	0	0	0	2	1	0	0	0	0	0	1	1	3	1	1	1	0	1	3
Sensory Analysis
Basic Chocolate Production Techniques
Plate Design	0	0	2	2	3	3	2	0	2	3	2	3	2	0	2	2	2	0	3	1	3	2	3	3	3	0	3	0	0	3	3
Ottoman Culinary
Culinary Arts of World I
Culinary Arts of World II
Pastry
Coffee Culture
Experimental Food Preparation
English I	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3
English II	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3
English III	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3
English IV	3	3	3	2	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3	3
English V
English VI
Business Management
Bar Management
Aliment Security and Hygiene	0	0	2	1	2	1	1	2	1	1	3	3	3	3	1	1	1	0	1	1	0	0	0	0	0	0	1	0	0	1	2
Kitchen Management	0	0	2	2	2	3	2	1	1	3	3	3	3	3	1	0	1	0	2	3	0	1	0	0	0	1	3	0	0	2	2
Career Planning	0	0	2	0	1	0	0	0	2	0	0	0	0	0	1	0	0	0	1	0	0	0	0	1	0	0	0	0	0	1	3
Basic Mathematics
Cost Accounting
Customer Relations	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	1	0	0	1	0	3	0	0	0	0	0	1	3	0	0	0
F&B Marketing	0	0	0	0	0	0	0	0	0	0	0	0	0	2	0	0	0	0	1	1	3	1	1	2	1	1	2	3	2	2	2
Basic Health Information and First Aid
Creativity	0	0	2	3	2	2	1	0	3	0	0	0	0	0	0	0	2	0	0	2	0	3	3	0	3	2	3	0	0	3	3
Internship
Internship
Community Services
Food and Beverage Management	0	0	1	3	3	1	3	2	1	1	2	2	1	3	1	1	2	1	1	2	1	1	1	0	1	0	1	0	1	1	3
Introduction to Tourism
Restaurant Management	0	0	1	1	0	1	3	2	3	2	1	1	0	3	1	3	1	0	3	1	2	0	0	1	1	2	1	1	1	1	3
Sectoral Relations in Tourism
World Culinary Culture
Public Relations Campaigns in Tourism

0 : Does not support 1 : Low-level support 2 : Mid-level support 3 : Top level support