| SCHEDULE |
| Institution |
Sanliurfa Vocational School of Social Sciences |
| Department |
Department of Hotel, Restaurant and Catering Services |
| Program |
Cookery Program |
| 1st SEMESTER (SPRING) |
| Category of the Course |
Name of the Course |
T* |
P** |
Credit |
ECTS |
| Compulsory |
Cooking Methods - I |
5 |
1 |
5,5 |
6 |
| Compulsory |
Quality Management in Kitchen |
4 |
0 |
4 |
4 |
| Compulsory |
Kitchen Organization |
4 |
0 |
4 |
4 |
| Compulsory |
Principles of Nutrition and Menu Planning |
4 |
0 |
4 |
4 |
| Compulsory |
Foreign Language - I |
2 |
0 |
2 |
2 |
| Compulsory |
Atatürk's Principles and History of Turkish Revolution - I |
2 |
0 |
2 |
2 |
| Compulsory |
Turkish Language - I |
2 |
0 |
2 |
2 |
| Elective Course |
Departmental Elective |
2 |
0 |
2 |
3 |
| Elective Course |
Unrestricted Elective |
2 |
0 |
2 |
3 |
| TOTAL |
27 |
1 |
27,5 |
30 |
| 2nd SEMESTER (FALL) |
| Category of the Course |
Name of the Course |
T* |
P** |
Credit |
ECTS |
| Compulsory |
Cooking Methods - II |
5 |
1 |
5,5 |
6 |
| Compulsory |
Cold Kitchen |
4 |
0 |
4 |
4 |
| Compulsory |
Types of Cuisine |
4 |
0 |
4 |
4 |
| Compulsory |
Kitchen Products |
4 |
0 |
4 |
4 |
| Compulsory |
Foreign Language - II |
2 |
0 |
2 |
2 |
| Compulsory |
Atatürk's Principles and History of Turkish Revolution - II |
2 |
0 |
2 |
2 |
| Compulsory |
Turkish Language - II |
2 |
0 |
2 |
2 |
| Elective Course |
Departmental Elective |
2 |
0 |
2 |
3 |
| Elective Course |
Unrestricted Elective |
2 |
0 |
2 |
3 |
| TOTAL |
27 |
1 |
27,5 |
30 |
| 3rd SEMESTER (SPRING) |
| Category of the Course |
Name of the Course |
T* |
P** |
Credit |
ECTS |
| Compulsory |
Regional Cuisines |
5 |
1 |
5,5 |
6 |
| Compulsory |
World Cuisines |
5 |
1 |
5,5 |
6 |
| Compulsory |
Bakery Products |
5 |
1 |
5,5 |
6 |
| Compulsory |
Banquet Kitchen |
4 |
0 |
4 |
4 |
| Compulsory |
Professional Foreign Language |
2 |
0 |
2 |
2 |
| Elective Course |
Departmental Elective |
2 |
0 |
2 |
3 |
| Elective Course |
Unrestricted Elective |
2 |
0 |
2 |
3 |
| TOTAL |
25 |
3 |
26,5 |
30 |
| 4th SEMESTER (FALL) |
| Category of the Course |
Name of the Course |
T* |
P** |
Credit |
ECTS |
| Compulsory |
Workplace Training and Practices |
5 |
35 |
22,5 |
24 |
| Compulsory |
Internship |
0 |
2 |
1 |
6 |
| TOTAL |
5 |
37 |
23,5 |
30 |
| 1st SEMESTER ELECTIVE COURSES |
| Departmental Elective |
Spices and Beverages |
2 |
0 |
2 |
3 |
| Departmental Elective |
Histroy Of Gastronomy |
2 |
0 |
2 |
3 |
| 2nd SEMESTER ELECTIVE COURSES |
| Departmental Elective |
Turkish Cuisine |
2 |
0 |
2 |
3 |
| Departmental Elective |
Food and Beverage Services |
2 |
0 |
2 |
3 |
| 3rd SEMESTER ELECTIVE COURSES |
| Departmental Elective |
Directed Practice |
2 |
0 |
2 |
3 |
| Departmental Elective |
The Art of Food Decoration |
2 |
0 |
2 |
3 |
| UNRESTRICTED ELECTIVE COURSES |
| Unrestricted Elective |
Introduction to Cookery |
2 |
0 |
2 |
3 |
| Unrestricted Elective |
Healthy Nutrition |
2 |
0 |
2 |
3 |
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