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First Cycle Programmes (Bachelor's Degree)

Faculty of Tourism - Gastronomy and Culinary Arts - Gastronomy and Culinary Arts



General Description
History
Qualification Awarded
Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle)
First Cycle
Specific Admission Requirements
Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal)
Qualification Requirements and Regulations
Profile of The Programme
Occupational Profiles of Graduates With Examples
Access to Further Studies
Examination Regulations, Assessment and Grading
Graduation Requirements
Mode of Study (Full-Time, Part-Time, E-Learning )
-
Address, Programme Director or Equivalent
Facilities

Key Learning Outcomes
1It adopts food and cooking as an art; has competence in designing and visually documenting the visual presentation of food.
2He is knowledgeable about the field of tourism, especially specializing in gastronomy and culinary arts.
3It designs and operates the investment phase of a new business to be established within the scope of gastronomy and culinary arts.
4Evaluates food and food within the framework of history, geography, culture and nutrition sciences.
5Knows and applies research methods on concepts, techniques and innovations in gastronomy and culinary arts and product knowledge.
6Knows and applies international standards on food hygiene and safety
7It uses information and communication technologies together with the knowledge of computer software and hardware required by the field of gastronomy and culinary arts.
8Applies the theoretical knowledge gained in food management, menu planning and management, which are in the field of gastronomy and culinary arts, in the business environment.
9By examining the changes in gastronomy, they can follow new trends, new approaches, new marketing, business and management understandings, service processes and make a sufficient contribution.
10Gains knowledge about national and international cuisines. In this context, he knows, applies and develops basic cooking techniques.
11Knows and applies national and international legal regulations, professional standards and professional ethics in the field of food.
12It would develop a positive approach for learning all life long. In this context, it increases the professional knowledge and skills of the people with whom it works related to food and beverage; develops himself personally and professionally.
13Communicates in a foreign language, both orally and in writing, at a minimum of the European Language Portfolio B1 General Level. In addition, he/she will have knowledge of a second foreign language sufficient to enable communication.

TYYÇ - Programme Outcomes - Base Scope Relationship
TYYÇProgramme OutcomesBase Scope
1223333333333
Course Structure Diagram with Credits
T : Theoretical P: Practice L : Laboratory
1. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 9900000106 ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - I Compulsory 2 0 0 2
2 9900001157 CAREER PLANNING Compulsory 1 0 0 0
3 196000101103 FOOD HISTORY Compulsory 3 0 0 3
4 9900000114 FOREIGN LANGUAGE - I Compulsory 2 0 0 0
5 196000101100 GENERAL TOURISM Compulsory 2 0 0 3
6 196000101105 KITCHEN PLANNING Compulsory 2 0 0 2
7 196000101102 KITCHEN TERMINOLOGY Compulsory 3 0 0 3
8 196000101106 MICROBIOLOGY Compulsory 2 0 0 3
9 196000101107 OCCUPATIONAL SAFETY AND FIRST AID Compulsory 2 0 0 0
10 196000101104 PROFESSIONAL FOREIGN LANGUAGE-I Compulsory 4 2 0 6
11 196000101101 SERVICE TECHNIQUES Compulsory 2 0 0 2
12 9900000113 TURKISH LANGUAGE - I Compulsory 2 0 0 0
Total 27 2 0 24
 
2. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 9900000206 ATATÜRK PRINCIPLES AND REVOLUTION HISTORY - II Compulsory 2 0 0 0
2 196000102100 DIGITAL LITERACY Compulsory 3 0 0 3
3 196000102102 FEEDING PRINCIPLES Compulsory 3 0 0 3
4 196000102105 FOOD LEGISLATION Compulsory 3 0 0 3
5 196000102101 FOOD TECHNOLOGIES Compulsory 2 0 0 2
6 9900000214 FOREIGN LANGUAGE - II Compulsory 2 0 0 0
7 196000102103 GENERAL MANAGEMENT Compulsory 2 0 0 3
8 196000102104 PROFESSIONAL FOREIGN LANGUAGE-II Compulsory 4 2 0 6
9 196000102106 TURKISH CUISINE Compulsory 3 0 0 4
10 9900000213 TURKISH LANGUAGE - II Compulsory 2 0 0 0
Total 26 2 0 24
 
3. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 196000103104 PROFESSIONAL FOREIGN LANGUAGE-III Compulsory 4 4 0 8
2 196000103000 3. TERM ELECTIVE COURSE GROUP Elective - - - 0
3 196000103103 ENVIRONMENT AND WASTE MANAGEMENT IN KITCHENS Compulsory 3 0 0 3
4 196000103102 FOOD SAFETY AND HYGIENE Compulsory 3 0 0 3
5 196000103101 KITCHEN APPLICATIONS-I Compulsory 3 3 0 6
6 196000103100 MANAGEMENT OF KITCHEN SERVICES Compulsory 3 0 0 4
Total 19 8 0 24
 
4. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 196000104000 4. TERM ELECTIVE COURSE GROUP Elective - - - 0
2 196000104100 COST CONTROL METHODS IN FOOD AND BEVERAGE BUSINESES Compulsory 2 0 0 2
3 196000104105 INTERNSHIP Compulsory 0 0 0 0
4 196000104101 KITCHEN APPLICATIONS-II Compulsory 3 3 0 6
5 196000104102 MENU PLANNING Compulsory 2 0 0 0
6 196000104103 OTTOMAN PALACE CUISINE Compulsory 2 1 0 4
7 196000104104 PROFESSIONAL FOREIGN LANGUAGE- IV Compulsory 4 4 0 8
Total 16 9 0 20
 
5. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 196000105104 PROFESSIONAL FOREIGN LANGUAGE-V Compulsory 4 0 0 6
2 196000105000 5. TERM ELECTIVE COURSE GROUP Elective - - - 0
3 196000105103 COLD KITCHEN Compulsory 2 2 0 5
4 196000105101 KITCHEN APPLICATION-III Compulsory 2 2 0 5
5 196000105102 SEE FOOD Compulsory 1 1 0 0
6 196000105100 WORLD CUISINE-I Compulsory 2 0 0 4
Total 14 6 0 20
 
6. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 196000106000 6. TERM ELECTIVE COURSE GROUP Elective - - - 0
2 196000106102 ANATOLIAN CUISINE AND LOCAL FOODS Compulsory 2 0 0 0
3 196000106101 KITCHEN APPLICATION- IV Compulsory 3 3 0 7
4 196000106104 PROFESSIONAL FOREIGN LANGUAGE-VI Compulsory 4 0 0 5
5 196000106103 SOUP CULTURE Compulsory 2 1 0 0
6 196000106100 WORLD CUISINE-II Compulsory 2 1 0 5
Total 16 6 0 17
 
7. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 196000107104 PROFESSIONAL FOREIGN LANGUAGE-VII Compulsory 4 0 0 5
2 196000107000 7. TERM ELECTIVE COURSE GROUP Elective - - - 0
3 196000107103 ADVANCED PASTRY AND PRODUCTION TECHNIQUES Compulsory 2 1 0 3
4 196000107106 BANQUET ORGANIZATION AND MANAGEMENT Compulsory 3 0 0 0
5 196000107101 COMPUTER Compulsory 2 0 0 0
6 196000107100 GRADUATION PROJECT Compulsory 0 2 0 4
7 196000107102 SAUCES AND PRODUCTION TECHNIQUES Compulsory 2 0 0 0
8 196000107105 USE IN KITCHEN OF SAKATATLAR Compulsory 2 1 0 0
Total 17 4 0 12
 
8. Semester
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 196000108000 8. TERM ELECTIVE COURSE GROUP Elective - - - 0
Total 2 0 0 0
 
3. TERM ELECTIVE COURSE GROUP
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 196000103105 ALCOHOLICH AND NON-ALCOHOLIC BEVERAGES Elective 3 1 0 0
2 196000103106 BREAD TYPES AND PRODUCTION TECHNIQUES Elective 3 1 0 0
3 196000103107 SUPPLY METHODS IN KITCHENS Elective 3 1 0 0
4 196000103108 VEGETARIAN KITCHEN Elective 3 1 0 0
5 196000103111 GERMAN -I Elective 3 1 0 6
6 196000103112 RUSSIAN-I Elective 3 1 0 6
7 196000103112 RUSSIAN-I Elective 3 1 0 6
8 196000103114 ARABIC - l Elective 3 1 0 0
4. TERM ELECTIVE COURSE GROUP
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 196000104106 EDIBLE ENDEMIC PLANTS Elective 3 1 0 0
2 196000104107 CHEESE TYPES IN INTERNATIONAL KITCHENS Elective 3 1 0 0
3 196000104108 WINE SCIENCE AND CULTURE Elective 3 1 0 0
4 196000104109 RESEARCH TECHNIQUES Elective 3 1 0 0
5 196000104111 GERMAN-II Elective 3 1 0 0
6 196000104112 RUSSIAN-II Elective 3 1 0 0
7 196000104114 ARABIC - ll Elective 3 1 0 0
5. TERM ELECTIVE COURSE GROUP
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 190000000000 ACADEMIC TURKISH Elective 2 0 0 0
2 196000105105 CHOCOLATES Elective 3 1 0 0
3 196000105106 TRADITIONAL OLIVE OIL Elective 3 1 0 0
4 196000105107 MOLECULAR KITCHEN Elective 3 1 0 0
5 196000105111 GERMAN-III Elective 4 0 0 0
6 196000105112 RUSSIAN-III Elective 4 0 0 0
7 196000105113 ENTREPRENEURSHIP Elective 4 0 0 0
8 196000105114 ARABIC - lll Elective 4 0 0 0
9 9900000148 BİLİMLERİN DİLİNDEN YARATILIŞ Elective 2 0 0 2
10 9900000149 SAĞLIKLI YAŞAM, MANEVİ BAKIM VE DEĞER Elective 2 0 0 0
6. TERM ELECTIVE COURSE GROUP
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 196000106105 COFFEE CULTURE Elective 3 1 0 0
2 196000106106 SALADS Elective 3 1 0 0
3 196000106107 PASTAS Elective 3 1 0 0
4 196000106111 GERMAN-IV Elective 3 1 0 0
5 196000106112 RUSSIAN-IV Elective 3 1 0 0
6 196000106114 ARABIC - lV Elective 3 1 0 0
7 9900000000 INFORMATION TECHNOLOGIES ADDICTION Elective 2 0 0 0
8 9900001158 GÖNÜLLÜLÜK ÇALIŞMASI Elective 1 2 0 0
7. TERM ELECTIVE COURSE GROUP
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 196000107107 PRODUCT DEVELOPMENT IN KITCHENS Elective 2 0 0 0
2 196000107108 FUSION KITCHEN Elective 2 0 0 0
3 196000107109 SUSTAINABLE TOURISM Elective 2 0 0 0
4 196000107110 NUTRITION PHYSIOLOGY AND METABOLISM Elective 2 0 0 0
5 196000107111 GERMAN-V Elective 2 0 0 0
6 196000107112 RUSSIAN-V Elective 2 0 0 0
7 196000107114 ARABIC - V Elective 2 0 0 0
8. TERM ELECTIVE COURSE GROUP
No Course Unit Code Course Unit Title Type of Course T P L ECTS
1 196000108100 FOOD AND BEVERAGE MARKETING Elective 2 0 0 0
2 196000108101 SORBETS Elective 2 1 0 0
3 196000108102 FOOD DECORATION ART Elective 2 1 0 0
4 196000108103 DESSERTS AND PRODUCTION TECHNIQUES Elective 2 0 0 0
5 196000108104 PROFESSIONAL FOREIGN LANGUAGE-VIII Elective 2 2 0 0
6 196000108105 SOCIOLOGY OF FOOD AND BEVERAGE Elective 2 0 0 0
7 196000108107 SNACKS Elective 2 0 0 0
8 196000108108 NATIONAL AND INTERNATIONAL FOOD LEGISLATION Elective 2 0 0 0
9 196000108109 TOURISM AND ENVIRONMENT Elective 2 0 0 0
10 196000108110 RESTAURANT AND CATERING MANAGEMENT Elective 2 0 0 0
11 196000108111 GERMAN -VI Elective 2 0 0 0
12 196000108112 RUSSIAN-VI Elective 2 0 0 0
13 196000108114 ARABIC - Vl Elective 2 0 0 0
14 196000108115 INTERN GASTRONOMY Elective 0 0 0 0
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr