Open Education Faculty | 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
German I
German II
	3	2	2	2	3	1	1	2	3	1	0	0	1	2
Histroy Of Gastronomy	3	2	1	2	2	1	1	3	2	1	1	1	1	1
Introduction To Nutrition	2	2	1	1	2	2	0	1	2	1	1	2	1	2
	3	1	2	3	3	3	1	1	3	0	1	2	1	1
	1	2	3	3	3	3	1	0	2	1	0	0	2	0
Culture Of Turkish Cuisine	1	2	2	1	3	1	1	1	2	2	0	1	1	3
Ottoman Cuisine	3	2	2	1	1	1	2	2	1	1	1	1	2	3
Regional Cuisines	2	3	0	1	2	2	0	1	3	1	0	1	2	3
Basic Cooking Techniques	2	2	2	2	2	1	1	3	3	3	1	1	2	3
Geography Of Food	3	1	1	1	1	1	1	1	2	1	1	1	1	1
Gastronomy And Media	3	2	1	2	3	2	1	2	2	1	1	1	2	1
Introduction To Beverages	2	2	1	1	2	1	1	2	1	1	1	1	1	3
	3	3	2	2	3	1	2	2	2	2	1	2	2	2
Menu Management	3	3	2	2	3	2	2	1	1	1	1	1	3	2
	3	3	2	2	3	1	1	3	3	1	2	1	2	3
	3	3	2	2	3	1	1	3	3	1	1	0	1	2
French I
French II
	2	2	1	1	1	2	3	3	2	1	1	3	1	2
English I
English II
Atatürk's Principles and History of Turkish Revolution I	0	0	0	0	0	0	1	0	2	0	0	0	1	0
Atatürk's Principles and History of Turkish Revolution II	0	0	0	0	0	0	1	0	2	0	0	0	1	0
	3	1	1	2	2	1	1	3	1	2	1	1	2	1
Turkish Language I	1	1	0	0	1	1	2	0	1	3	1	0	1	1
Turkish Language II	1	1	0	0	1	1	2	0	1	3	1	0	1	1

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