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

Histroy Of Gastronomy	3	1	1	1	1	1	1	3	1	1	1	1	1	1
Introduction To Nutrition	1	1	1	1	2	2	0	1	2	1	1	1	1	1


Culture Of Turkish Cuisine	1	1	2	1	3	2	1	1	1	1	1	1	1	1
Ottoman Cuisine	2	1	1	1	1	1	2	2	1	1	1	1	1	1
World Cuisines I	2	1	1	1	2	2	1	2	1	1	2	1	1	2
Regional Cuisines	1	3	0	1	2	2	0	1	3	1	0	1	2	3
Basic Cooking Techniques	2	2	2	1	2	2	1	3	3	3	1	1	2	2
Geography Of Food	3	1	1	1	1	2	1	2	2	1	1	1	2	1
Gastronomy And Media	1	1	1	1	3	2	1	2	2	1	1	1	1	1
Introduction To Beverages	2	2	1	1	2	1	1	2	1	1	1	2	1	1

Menu Management	1	2	1	1	2	2	3	1	1	1	1	1	1	1

French I
French II
	2	2	1	1	1	1	3	3	1	1	1	1	1	1
English I
English II
Atatürk's Principles and History of Turkish Revolution I
Atatürk's Principles and History of Turkish Revolution II

Turkish Language I
Turkish Language II

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