Eskişehir Vocational School | Department of Hotel, Restaurant and Catering | Program in Cookery

I. SEMESTER

Code	Course Title	Compulsory/Elective	Laboratory + Practice	ECTS
AŞÇ101	Nutrition	Required Courses	3+0	4.0
AŞÇ117	Introduction to Cookery	Required Courses	2+0	3.0
AŞÇ123	Basic Kitchen Techniques I	Required Courses	2+2	7.0
İNG129	English I (ENG)	Required Courses	5+0	5.0
İŞL155	Introduction to Business	Required Courses	2+0	3.0
MAT827	General Mathematics	Required Courses	2+0	2.0
TAR165	Atatürk's Principles and History of Turkish Revolution I	Required Courses	2+0	2.0
TÜR125	Turkish Language I	Required Courses	2+0	2.0
	Elective Courses			2.0
Sum				30

Code	Course Title	Compulsory/Elective	Laboratory + Practice	ECTS
AŞÇ124	Basic Kitchen Techniques II	Required Courses	2+2	7.0
AŞÇ126	Hygiene and Quality in the Kitchen	Required Courses	2+0	3.0
İNG130	English II (ENG)	Required Courses	5+0	5.0
STJ106	Internship	Required Courses	0+5	5.0
TAR166	Atatürk's Principles and History of Turkish Revolution II	Required Courses	2+0	2.0
TÜR126	Turkish Language II	Required Courses	2+0	2.0
	Area Elective Courses			6.0
Sum				30

Code	Course Title	Compulsory/Elective	Laboratory + Practice	ECTS
AŞÇ112	Technology of Food	Required Courses	2+0	3.0
AŞÇ219	Food and Beverage Cost Control	Required Courses	3+0	4.0
ETK213	Ethics in Cookery	Required Courses	2+0	2.0
İNG227	English III (ENG)	Required Courses	5+0	4.0
İŞL421	Entrepreneurship	Required Courses	2+0	3.0
	Elective Courses			4.0
	Area Elective Courses			10.0
Sum				30

Code	Course Title	Compulsory/Elective	Laboratory + Practice	ECTS
AŞÇ113	Kitchen Equipment	Required Courses	3+0	2.0
AŞÇ122	History and Culture of Food	Required Courses	2+0	3.0
AŞÇ218	Menu Planning	Required Courses	2+0	2.0
AŞÇ240	Research of Culinary Culture and Food	Required Courses	0+4	3.0
BİL150	Fundamentals of Information Technology	Required Courses	4+0	5.0
GMS218	Current Approaches in Gastronomy	Required Courses	2+0	3.0
İNG228	English IV (ENG)	Required Courses	5+0	4.0
	Area Elective Courses			8.0
Sum				30

Code	Course Title	Compulsory/Elective	Laboratory + Practice	ECTS
AŞÇ128	Basic Chocolate Making Techniques	Area Elective Courses	1 + 3	4.0
AŞÇ224	Turkish Cuisine	Area Elective Courses	0 + 4	3.0
AŞÇ226	The Art of Food Decoration	Area Elective Courses	0 + 2	3.0
AŞÇ242	Bread Making Technique	Area Elective Courses	0 + 4	4.0
FOT214	Food Photography	Area Elective Courses	1 + 2	3.0
SAN205	Basic Art Education	Area Elective Courses	2 + 0	2.0
AŞÇ109	Kitchen Design	Area Elective Courses	3 + 0	3.0
AŞÇ115	Food and Beverage Services	Area Elective Courses	0 + 3	4.0
AŞÇ202	Pastry Products	Area Elective Courses	0 + 4	3.0
AŞÇ229	Banquet Cuisine	Area Elective Courses	0 + 4	4.0
AŞÇ231	Cold Kitchen Applications	Area Elective Courses	0 + 3	3.0
AŞÇ232	Sauces	Area Elective Courses	2 + 0	3.0
GMS323	Regional Cuisines	Area Elective Courses	1 + 3	4.0
AŞÇ118	Ottoman Cuisine	Area Elective Courses	1 + 3	4.0
AŞÇ120	Functional Foods	Area Elective Courses	2 + 0	3.0
AŞÇ223	World Kitchen	Area Elective Courses	3 + 0	3.0
AŞÇ235	Turkish Cuisine (ENG)	Area Elective Courses	4 + 2	6.0
AŞÇ244	Aromatic Herbs, Spices and Blends	Area Elective Courses	1 + 1	3.0
AŞÇ246	Smart Kitchen Systems	Area Elective Courses	1 + 1	2.0
GMS352	Creative Kitchen Practices	Area Elective Courses	2 + 2	6.0
İŞL224	Restaurant Management	Area Elective Courses	2 + 0	3.0

Code	Course Title	Compulsory/Elective	Laboratory + Practice	ECTS
KÜL195	Volunteer Work	Elective Courses	1 + 2	4.0