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    Eskişehir Academy of Economic and Commercial Sciences, founded in 1958, formed the basis of Anadolu University. The Academy was replaced by Anadolu University in 1982, which has gained a well-deserved place as a modern, dynamic and innovative institution among the largest universities not only in Türkiye, but also in the world.
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    Anadolu University Open Education System plays an essential role in overcoming educational problems of Türkiye not only by providing open and distance education to 1 million active students and 3.5 million graduates but also by developing specific projects. Besides with those numbers, the system is among the mega universities of the world. By the constantly renewing method of open and distance education, it implements many initiatives and innovations in the Turkish Higher Education System.
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    Kısa adıyla BAP (Bilimsel Araştırma Projeleri), yüksek öğretim kurumlarındaki bilimsel araştırmaların desteklenmesi amacıyla geliştirilmiş bir uygulamadır. Bu uygulama YÖK'ün 01.01.2002 tarihinden geçerli olmak üzere yürülüğe aldığı Yükseköğretim Kurumları Bilimsel Araştırma Projeleri Hakkında Yönetmelik uyarınca gerçekleştirilmektedir. Üniversitemizin tüm öğretim elemanları BAP Komisyonuna başvurarak bilimsel araştırmaları için kaynak alabilirler.
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    At Anadolu University, social and cultural activities are as important as education and scientific research. The University frequently holds scientific events such as conferences, seminars, panels, congresses and symposia, and cultural activities such as exhibitions, stage performances and concerts. In addition to smaller conference halls in each unit, Atatürk Culture and Arts Center, Congress Center and Cinema Anadolu on Yunusemre Campus house many activities throughout the year.

DEPARTMENT OF GASTRONOMY AND CULINARY ARTS

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Matrix of Course& Program Qualifications

0 : Doesn’t support   1 : Low-level support   2 : Mid-level support   3 : High-level support
Program Qualifications (Outcomes) 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48
Nutrition Anthropolog
Scientific Research Methods
Computer Applications in Food and Beverage Management
Aesthetics and Philosophy
Professional Ethics
Basic Photography
Food Styling and Photography
French IV
Introduction to the Kitchen
Introduction to the Gastronomy
Introduction to Nutrition
Sustainable Gastronomy
Beverage Culture
Basic Cooking Applications
Gastronomy 0 0 0 1 0 1 0 0 2 0 0 0 0 0 0 3 0 0 0 0 0 0 1 0 3 3 2 0 0 1 3
Food and Beverage Cost Control
Banquet Management
Turkish Cuisine Culture 0 0 1 2 2 3 1 0 3 0 0 0 1 0 1 1 1 0 0 0 0 0 0 1 3 3 1 0 0 1 3
Food Storage Methods in Turkish Cuisine
Service Technique
Gastronomy and Social Media
Gastronomy and Social Media
Technology of Soft Drinks
Themed Restaurants
New Trends on Nutrition Culture
Turkish Cuisine Applications
Turkish Cuisine Applications
Gastronomy Seminar I 0 0 1 2 1 2 2 1 3 0 2 0 1 0 0 1 3 0 1 1 1 2 0 1 1 0 3 1 1 1 3
Gastronomy Seminar II
Career Opportunities in Food and Beverage Industry
Food Technology
Food Chemistry
Gastronomy and Media
Beverages in Turkish Culture
Culinary Microbiology
Public Relations Campaigns in Gastronomy
Gastronomy Events
Kitchen Optimization
Korean Cuisine 1 1 2 0 3 3 3 0 3 3 2 3 1 2 2 3 2 0 3 2 0 3 2 1 2 3 2 0 2 2 3
Regional Cuisines 0 0 0 1 2 3 0 0 3 3 1 1 0 0 0 2 1 0 3 0 0 0 1 0 2 1 0 0 3 1 3
Regional Cuisines
Olive oil Dishes and Appetizers in Turkish Cuisine
Banquet Practices
Turkish Desserts
Turkish Desserts
Creative Kitchen Practices 1 1 2 1 2 1 1 1 2 3 3 1 1 1 2 2 2 1 1 2 1 3 3 1 1 1 1 0 0 1 2
Distilled Drink
Ergonomical Restaurant Design and Safety
Gastronomic Writing
Menu Planning
Fermanted Drinks
Human and Taste
Project Management in Gastronomy
Culinary Trends
Food, Culture and Community
Term Project
Mixology
Feast Rituals 0 0 0 2 0 2 1 0 3 0 0 0 0 0 0 2 1 0 0 0 0 0 1 1 3 1 1 1 0 1 3
Sensory Analysis
Basic Chocolate Production Techniques
Plate Design 0 0 2 2 3 3 2 0 2 3 2 3 2 0 2 2 2 0 3 1 3 2 3 3 3 0 3 0 0 3 3
Ottoman Culinary
Culinary Arts of World I
Culinary Arts of World II
Pastry
Coffee Culture
Experimental Food Preparation
English I 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
English II 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
English III 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
English IV 3 3 3 2 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3
English V
English VI
Business Management
Bar Management
Aliment Security and Hygiene
Kitchen Management
Career Planning 0 0 2 0 1 0 0 0 2 0 0 0 0 0 1 0 0 0 1 0 0 0 0 1 0 0 0 0 0 1 3
Basic Mathematics
Cost Accounting
Customer Relations
F&B Marketing
Basic Health Information and First Aid
Creativity 0 0 2 3 2 2 1 0 3 0 0 0 0 0 0 0 2 0 0 2 0 3 3 0 3 2 3 0 0 3 3
Internship
Internship
Community Services
Food and Beverage Management 0 0 1 3 3 1 3 2 1 1 2 2 1 3 1 1 2 1 1 2 1 1 1 0 1 0 1 0 1 1 3
Introduction to Tourism
Restaurant Management 0 0 1 1 0 1 3 2 3 2 1 1 0 3 1 3 1 0 3 1 2 0 0 1 1 2 1 1 1 1 3
Sectoral Relations in Tourism
World Culinary Culture
Public Relations Campaigns in Tourism
0 : Doesn’t support   1 : Low-level support   2 : Mid-level support   3 : High-level support
  • Profile of the Programme
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  • Field Qualifications
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  • Course Structure Diagram with Credits
  • Matrix of Program Outcomes&Field Qualifications
  • Matrix of Course& Program Qualifications
  • Examination Regulations, Assessment and Grading
  • Graduation Requirements
  • Access to Further Studies
  • Occupational Profiles of Graduates
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