Bursa Teknik
Ankara
Ankara University
Bologna Information System
BOLOGNA PROCESS COORDINATORSHIP
PROGRAMS
Associate's Degree
Bachelor's Degree
Master's Degree
Doctorate Degree
INFO FOR STUDENT
About Ankara
Accommodation
Foods
Medical Facilities
Services for Disabled Students
Financial Support for Students
Insurance
Learning Facilities
Student Affairs Office
International Programs
Language Courses
Internships
ANKARA UNIVERSITY
About Ankara University
Name and Address Information
University Authorities
Academic Calendar
Academic Guidance
Admission Procedure
Recognition of Prior Learning
Recognition Of Study Abroad
ECTS Credit System
Grading
Internationalisation
Institutional ECTS / Bologna Process Coordinator
Institutional Erasmus Coordinator
Erasmus Coordinators
DIPLOMA SUPPLEMENT
What Is Diploma Supplement
What Is Not?
What does the Diploma Supplement offer to Students?
What does the Diploma Supplement offer to higher education institutions?
Why is the Diploma Supplement necessary?
CONTACT
You are here :
Home
Associate's Degree
Culinary Arts ()
Course List and Crediting
Course List and Crediting
Lessons
Code
Course Title
C/E
Avarage
L+U Hour
Credits
ECTS
BAC103
HISTORY OF GASTRONOMY AND CULINARY ARTS
Yes
Yes
2 + 0
2
3
BAC107
NUTRITION PRINCIPLES AND MENU PLANNING
Yes
Yes
3 + 0
3
3
BAC109
MANAGEMENT AND ORGANIZATION IN FOOD AND BEVERAGE OPERATIONS)
Yes
Yes
2 + 0
2
3
SECYAB1YY
1. YY YABANCI DIL GRUBU
No
Yes
0 + 0
4
2
BEYACMESSEC1YY
1. YY PROGRAM İÇI MESLEKI SEÇMELI
No
Yes
0 + 0
4
4
BİT101
INFORMATION AND COMMUNICATION TECHNOLOGY I
Yes
No
2 + 0
2
2
GENELSOSSEC1YY
GENERAL SOCIAL ELECTIVE COURSES 1ST SEMESTER
No
Yes
0 + 0
0
2
UYM101
ORIENTATION PROGRAMMING TO THE UNIVERSITY LIFE
Yes
No
0 + 0
0
0
BAC119
KITCHEN MANAGEMENT
Yes
Yes
2 + 0
2
3
BAC121
BASIC FOOD PRODUCTION-I
Yes
Yes
1 + 2
2
4
ATA115
ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTION I
Yes
No
2 + 0
2
2
TDİ107
TURKISH LANGUAGE I
Yes
Yes
2 + 0
2
2
1. Semester Elective Course List
Code
Course Title
C/E
Avarage
L+U Hour
Credits
ECTS
YDİ101
BASIC FOREIGN LANGUAGE (ENGLISH)
No
Yes
4 + 0
4
2
YDA101
BASIC FOREIGN LANGUAGE (GERMAN)
No
Yes
4 + 0
4
2
YDF101
BASIC FOREIGN LANGUAGE (BASIC FRENCH)
No
Yes
4 + 0
4
2
BED103
PHYSICAL EDUCATION
No
Yes
0 + 2
0
2
GUS107
PAINTING
No
Yes
0 + 2
0
2
GUS109
MUSIC
No
Yes
0 + 2
0
2
BKT113
MODERN TENDENCIES IN JEWELLORY
No
Yes
0 + 2
0
2
BMD115
IMAGE MANAGEMENT AND STYLE
No
Yes
0 + 2
0
2
HYK103
SCULPTURE
No
Yes
0 + 2
0
2
GUS265
INTRODUCTION TO NFT
No
Yes
2 + 0
0
2
BAC113
VOCATIONAL FOREIGN LANGUAGE I
No
Yes
2 + 0
2
2
BAC115
BEHAVIORAL SCIENCES AND COMMUNICATION )
No
Yes
2 + 0
2
2
BAC111
QUALITY MANAGEMENT AND QUALITY ASSURANCE STANDARDS
No
Yes
2 + 0
2
2
BAC117
GENERAL TOURISM
No
Yes
2 + 0
2
2
BTR145
HISTORICAL AND CULTURAL IN ANKARA
No
Yes
0 + 2
0
2
Total :
25
30
Lessons
Code
Course Title
C/E
Avarage
L+U Hour
Credits
ECTS
SECYAB2YY
2. Yy Yabancı Dil Grubu
No
Yes
0 + 0
4
2
BEYACMESSEC2YY
2. YY PROGRAM İÇI MESLEKI SEÇMELI
No
Yes
0 + 0
8
8
BAC124
INTERNSHIP
Yes
Yes
0 + 0
0
10
BAC126
BASIC FOOD PRODUCTION –II
Yes
Yes
2 + 2
3
3
BAC128
PASTRY PRODUCTS
Yes
Yes
1 + 2
2
3
ATA116
ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTION II
Yes
Yes
2 + 0
2
2
TDİ108
TURKISH LANGUAGE II
Yes
No
2 + 0
2
2
2. Semester Elective Course List
Code
Course Title
C/E
Avarage
L+U Hour
Credits
ECTS
YDİ102
BASIC FOREIGN LANGUAGE (ENGLISH)
No
Yes
4 + 0
4
2
YDA102
BASIC FOREIGN LANGUAGE (GERMAN)
No
Yes
4 + 0
4
2
YDF102
BASIC FOREIGN LANGUAGE (BASIC FRENCH)
No
Yes
4 + 0
4
2
BAC110
COLD KITCHEN AND HORS D'OEUVRES
No
Yes
1 + 2
2
2
BAC112
BUSINESS ETHICS
No
Yes
2 + 0
2
2
BAC114
FOOD AND WORK SAFETY FOOD AND BEVERAGE OPERATIONS
No
Yes
2 + 0
2
2
BAC116
VOCATIONAL FOREIGN LANGUAGE II
No
Yes
2 + 0
2
2
BAC118
COMPUTER APPLICATIONS
No
Yes
2 + 0
2
2
BAC120
ENVIRONMENT PROTECTION
No
Yes
2 + 0
2
2
BAC130
BUSINESS MATHEMATICS
No
Yes
2 + 0
2
2
Total :
21
30
Lessons
Code
Course Title
C/E
Avarage
L+U Hour
Credits
ECTS
BAC201
FOOD AND BEVERAGE COST CONTROL
Yes
Yes
2 + 0
2
3
BAC203
TURKISH, OTTOMAN AND ANATOLIAN CUISINES)
Yes
Yes
2 + 2
3
6
BAC205
OPEN BUFFET, COCKTAIL AND BANQUETING
Yes
Yes
2 + 2
3
6
BAC207
BEVERAGE PRODUCTION
Yes
Yes
1 + 2
2
5
BAC209
GASTRONOMY TOURISM
Yes
Yes
2 + 0
2
2
BEYACMESSEC3YY
3. YY PROGRAM İÇI MESLEKI SEÇMELI
No
Yes
0 + 0
8
8
3. Semester Elective Course List
Code
Course Title
C/E
Avarage
L+U Hour
Credits
ECTS
BAC211
VOCATIONAL FOREIGN LANGUAGE III
No
Yes
2 + 0
2
2
BAC213
INSTITUTIONAL AND INDUSTRIAL CATERING
No
Yes
1 + 2
2
2
BAC215
VEGETARIAN CUISINE
No
Yes
1 + 2
2
2
BAC221
ALTERNATIVE VOCATIONAL FOREIGN LANGUAGE – I
No
Yes
2 + 0
2
2
BAC223
PUBLIC RELATIONS
No
Yes
2 + 0
2
2
BAC227
ENTREPRENEURSHIP
No
Yes
2 + 0
2
2
BAC219
HUMAN RESOURCES MANAGEMENT
No
Yes
2 + 0
2
2
BAC225
CONSUMER BEHAVIORS
No
Yes
2 + 0
2
2
BAC217
SPECIAL INTEREST TOURISM
No
Yes
2 + 0
2
2
Total :
20
30
Lessons
Code
Course Title
C/E
Avarage
L+U Hour
Credits
ECTS
BAC202
REGIONAL CUISINES
Yes
Yes
2 + 2
3
5
BAC204
WORLD CUISINES
Yes
Yes
2 + 2
3
6
BAC206
FOOD ANTHROPOLOGY
Yes
Yes
3 + 0
3
3
BAC208
INDUSTRY ANALYSIS AND CASE STUDY
Yes
Yes
2 + 2
3
4
BAC210
CULINARY TRENDS
Yes
Yes
2 + 0
2
4
BEYACMESSEC4YY
4. YY PROGRAM İÇI MESLEKI SEÇMELI
No
Yes
0 + 0
8
8
4. Semester Elective Course List
Code
Course Title
C/E
Avarage
L+U Hour
Credits
ECTS
BAC212
ETIQUETTE AND PROTOCOL RULES
No
Yes
2 + 0
2
2
BAC214
BASIC VISUAL ARTS
No
Yes
1 + 2
2
2
BAC216
MOLECULAR GASTRONOMY
No
Yes
1 + 2
2
2
BAC218
FOOD DESIGN AND PHOTOGRAPHY
No
Yes
2 + 0
2
2
BAC220
TOTAL QUALITY MANAGEMENT
No
Yes
2 + 0
2
2
BAC222
VOCATIONAL FOREIGN LANGUAGE - IV
No
Yes
2 + 0
2
2
BAC224
ALTERNATIVE VOCATIONAL FOREIGN LANGUAGE - II
No
Yes
2 + 0
2
2
BAC226
CUSTOMER COMMUNICATION
No
Yes
2 + 0
2
2
BAC228
RESEARCH METHODS
No
Yes
2 + 0
2
2
BAC230
CARREER DEVELOPMENT AND PLANNING
No
Yes
2 + 0
2
2
BAC232
ECO TOURISM
No
Yes
2 + 0
2
2
Total :
22
30
Quick Access
1. Choose A Program...
Associate's Degree
Bachelor's Degree
Graduate Degree
2. Choose An Academic Unit...
3. Choose A Department...
Get
Culinary Arts
Normal Education
Description of Program
Program Learning Outcomes
Course List and Crediting
Course & Program Learning Outcomes Matching
Qualification Awarded
Admission Requirements
Occupational Profile of Graduates
Graduation Requirements
Head of Department (or Equivalent)
Academic Staff
Level of Qualification
Qualification Requirements and Rules
Recognition of Prior Learning
Examinations, Assessment and Grading
Mode of Study
Access to Further Studies
TYYÇ