T.R. MARDİN ARTUKLU UNIVERSITY DEPARTMENT OF GASTRONOMY AND CULINARY ARTS
  • /
  • COURSE CONTENTS IN BRIEF

COURSE CONTENTS IN BRIEF

MARDİN ARTUKLU UNIVERSITY FACULTY OF TOURISM, GASTRONOMY AND CUISINE ARTS DEPARTMENT COURSE CONTENTS, COURSE BOOKS AND SUPPLEMENTARY BOOKS

 

I. SEMESTER

 

Turkish Language I (2  0  2)

This course aims to teach students the status and importance of language, language-culture relations, the place of Turkish among other languages, its historical development and spread.

Course Book

 

Supplementary Books

 

Atatürk's Principles and History of Turkish Revolution I (2  0  2)

In this course, the reform movements that emerged as a reaction to the collapse and disintegration of the Ottoman Empire due to the political, social, cultural and socio-psychological problems resulting from the confrontation of western and Turkish cultures, the political events in the transition from the Ottoman Empire to the nation state, and the liberation movement led by Mustafa Kemal Atatürk. establishment of the Republic of Turkey is examined.

Course Book

 

Human, Society and Civilization I (2 0 2 )

Socio-cultural, religious, political and economic changes, transformations, destructions, conflicts and interactions that shape the historical adventure of man will be examined. Definition of the concept of civilization, what are the founding elements of a civilization will be examined. Continuity in history; The concepts of progress and regression in history will be explained.

Course Book

Supplementary Books

 

 

Introduction to Gastronomy  (3  0  3)

Definition and scope of gastronomy, scientific and artistic dimensions of gastronomy, historical development of culinary art, the relationship between gastronomy, gastronomy and tourism as a dimension of the hospitality industry.

Course Book

Supplementary Books

 

General Tourism (3 0 3)

Studying in Tourism Management, the university and college students around the world in recent years and the basic concepts related to increased tourism events increasingly important in Turkey and bringing knowledge, scientific and technological developments in the students due to tourism that they can watch on a global scale constitutes this course. In accordance with the purpose of the course, the basic concepts, definitions and classifications related to the history and development of tourism, the social, cultural, psychological and economic aspects of tourism, which are an introduction to tourism, are discussed in a certain systematic manner in order to prevent the student from falling into confusion. Upon successful completion of this course, students will have learned the basic concepts of tourism and will have reached a level that can answer simple questions about these issues.

Course Book

Supplementary Books

 

Research and Presentation Techniques (2  0  2)

 

To inform students about the rules (standards) they should obey while presenting their homework, theses or projects they have developed in writing and orally, to make researches on different subjects, to teach them the information that should be kept in mind on the issues to be considered in the scientific research process and the writing of the resources used. and to have certain levels of research formation and culture.

Students who successfully complete the course will have knowledge about the basic concepts of science, scientific research and research process, research methods, information gathering methods, general spelling and spelling rules, and the formal structure of the reports (thesis, project, homework) to be written, and these knowledge will be ethical rules. They will be able to use it during both written and oral presentations.

Course Book

Supplementary Books

All kinds of coursebooks, magazines, articles, reports and other digital resources available on the internet prepared in accordance with the purpose and scope of the course will be used.

 

II. SEMESTER

 

Turkish Language II (2  0  2)

Language, noun, adjective, adverb, elements of sentence, syllable types, importance of plan in composition, report preparation.

Course Book

 

Supplementary Books

 

Atatürk's Principles and History of Turkish Revolution II (2  0  2)

Sultanate problem and the Lausanne Peace Talks, Parliament 'in groups, the proclamation of the Republic, March 3, 1924 revolutions, the 1924 Constitution, multiparty transitional democratic life, efforts to destroy the revolution, revolutions, fundamental characteristics of the Republic of Turkey, Ataturk during the foreign policy of the Republic of Turkey (1923-1938).

Course Book

 

Human, Society and Civilization II (2 0 2 )

How to read the history of thought and science, what are the main paradigms in the history of Islam and Western thought, what are the social and political movements that have influenced the formation of the modern world, how to define concepts such as modernity, nationalism, feminism, ethnic identity and nation-state. How these phenomena emerged in the historical process and what kind of activity they form in the social field will be examined.

Course Book

Supplementary Books

Hygiene and Sanitation (3 0 3)

Definition of hygiene and sanitation and basic concepts, microorganism and sanitation relationship, food-borne hazards and diseases, personnel hygiene, water hygiene, hygiene rules to be followed in food and beverage enterprises, business design, pest and pest control, cleaning and cleaning agents, disinfection and disinfectants, Providing information and experience on Food Safety Management System (prerequisite programs and HACCP).

Course Books

Supplementary Book

 

Nutrition Principles (3 0 3)

 

Within the scope of this course, it is aimed that the students learn the importance of nutrition and nutritional elements and pay attention to these nutrients while planning the menu. In addition, it is aimed to gain the skill of menu planning suitable for food and beverage businesses. Definition of nutrition, its importance and types of nutrition are explained. Students are provided with the knowledge of nutrients (fats, carbohydrates, proteins, minerals, vitamins and water). The composition, digestion and functions of these nutrients are explained. It is mentioned about the use of nutrients in terms of nutrition and which nutrients are predominantly found in which foods. Definition of metabolism and basal metabolism is made. Daily energy requirement and factors affecting daily energy requirement are mentioned. The student is provided to calculate his energy requirement. Then, the definition and history of the menu is entered and the importance of the menu's planning is conveyed to the student. It explains what the menu types are and what should be considered when planning the menu. The energy value is calculated in the menus. Sample menus are created.

Course Book

Supplementary Books

 

Basic Kitchen Knowledge (1 2 2)

The aim of this course is to provide basic knowledge to be used in practice lessons throughout the whole academic year such as basic kitchen education, kitchen organization, kitchen equipment and its safe use, preparation, care and use of knives, chopping techniques and types, cooking methods. At the end of the course, the student will have learned the basic kitchen techniques and will be able to work at the beginning level in the kitchen sector.

Course Books

Supplementary Book

 

III. SEMESTER

 

Kitchen Applications (Cold Kitchen) (2 2 3)

Cold kitchen applications include international and traditional cold kitchen applications. It aims to provide students with the ability to prepare and present foods served cold. It covers the preparation, decoration and presentation of foods served cold (hors d'oeuvres, canapes, salads, cold sauces, olive oil dishes, delicatessen products, olive oil dishes, appetizers, etc.). Students who successfully complete the course explain what cold cuisine is, list which products there are, prepare many of these products and develop similar recipes.

Course Books

Supplementary Book

 

Food and Beverage Business (3 0 3)

Food and beverage sector structuring, importance of food and beverage service businesses, their classes and opening to business, establishment of food and beverage businesses, establishment stages of food and beverage businesses, organizational structure, duties and responsibilities of employees, cost control stages, investment cost, financing and profitability calculations , management and management functions of businesses providing catering services.

Course Book

Supplementary Books

 

Food Safety and Legislation (3 0 3)

The scope of Food Safety, Turkey, the European Union and food safety policies in other countries and applications, new approaches, international organizations and workspaces, working on food security, food safety legislation in Turkey (laws, regulations, directives and standards), standards on food safety European Union Food Legislation.

Course Book

Supplementary Books

 

Tourism Economics (2 0 2)

Basic Concepts Related to Tourism Economy; Tourism and Development Relationship; Economic Effects of Tourism; Tourism Demand; Tourism Supply; Market Types in Tourism; Supply-Demand Balance and Price Formation in Tourism; Foreign Capital and Multinational Businesses in Tourism; Turkey's place in the tourism economy.

Course Book

Supplementary Books

 

IV. SEMESTER

 

Culinary Practices II (Meats, Vegetables, Soups) (2 2 3)

The geographical origin, historical classification and preparation of meats, vegetables and soups. The cultural background of these products in different cuisines. Preparation of these products and menu applications.

Course Book

Supplementary Book

 

Food and Beverage Service (1 2 2)

The phenomenon of eating out, food and beverage businesses and their characteristics, the organization of the food and beverage service, the principles of the food and beverage service, the tools used in the food and beverage service, the preparation studies in the food and beverage service, the food and beverage service methods and techniques, the knowledge of food and beverage presentations, food and beverage The importance of presentation, important issues in food and beverage service and presentation.

Course Book

Supplementary Books

 

 

Food and Beverage Cost Control (1 2 2)

In an enterprise, by checking every item and stage of income and expenses in food and beverages, from the beginning to the end, in the process and personnel analysis of each transaction, the system of failures-leaks-systemlessness, wrong practices, uncontrolled, negligence, time and material loss, procedures and policies, and It is the function of creating an auto-controlled institutional structure as a result of defining the task and monitoring it with reporting discipline, and consequently, professionalism, expertise, know-how, continuous improvements and increasing total productivity.

Course Book

Supplementary Book

 

Special Nutrition Kitchens (3 0 3)

Nutrition for vegetarians, pregnant women, babies, athletes, soldiers, people who need low-calorie foods, vegan diet, gluten-free cuisine, food intolerance and allergy, nutrition for sugar and cholesterol patients.

Course Book

Supplementary Book

 

V. SEMESTER

 

Professional English I (1 2 2)

The Professional English I course is a course that will develop the foreign language skills of the department students specific to their fields. The aim of the course is to provide students with foreign language jargon related to their fields. The course includes foreign language vocabulary, terms, dialogues and foreign language reading texts related to the field, which will be useful to students in their field.

Course Book

Supplementary Book

 

Kitchen Practices III (Basic Dough Techniques) (2 2 3)

This is the course in which information about basic dough preparation techniques, products made from dough such as bread, cake, biscuit and cookie is given. In this course, the student; It is aimed to gain the competencies of making dough types with various methods and preparing products from these doughs.

Course Books

Supplementary Book

 

VI. SEMESTER

 

Professional English II (1 2 2)

The Professional English II is a course that will develop the foreign language skills of the department students specific to their fields. The aim of the course is to provide students with foreign language jargon related to their fields. The course includes foreign language vocabulary, terms, dialogues and foreign language reading texts related to the field, which will be useful to students in their field.

Course Book

Supplementary Book

 

Culinary Practices IV (World Cuisine) (2 2 3)

In the practical course of world cuisines, firstly the definition and characteristics of international cuisines and then the interactions of world cuisine cultures are examined. It is aimed to prepare typical foods with world cuisine recipes. At the end of the course, it is aimed that the student will master world cuisine applications and gain cooking techniques skills.

Course Books

Supplementary Book

 

VII. SEMESTER

 

Professional English III (1 2 2)

The Professional English III is a course that will develop the foreign language skills of the department students specific to their fields. The aim of the course is to provide students with foreign language jargon related to their fields. The course includes foreign language vocabulary, terms, dialogues and foreign language reading texts related to the field, which will be useful to students in their field.

Course Book

Supplementary Book

Advanced Pastry and Decoration Art (1 2 2)

In the advanced pastry and decoration art course, the introduction of materials to be used in cake making and decoration, the introduction of sharp edged cakes, the introduction of the basic cream and syrups used in pastry, the introduction of the ganache to be used for plastering, the folding of the cakes, the color scale and the coloring of sugar dough and other advanced pastry topics. are intended to be implemented. At the end of the course, it is aimed that the student will gain mastery in advanced international pastry techniques and decoration art.

Course Books

Supplementary Book

 

VIII. SEMESTER

 

Professional Practice at Work (Internship) (0 20 10)

This program covers the evaluation of the Internship Book and Internship Reports and workplace reports prepared by the students in this program at the end of their internship training in both private and public institutions and organizations in order to apply the theoretical lessons they have taken for four years. The aim of the course is to provide the opportunity to structure the knowledge and skills gained in university education with real workplace applications and to develop students' workplace attitudes.

 

Graduation project / thesis (0 4 2)

Conducting research and writing reports on the subject chosen as a graduation project according to scientific rules and defending the prepared project in front of the jury and applied presentations. The aim of the course is to provide the opportunity to structure the knowledge and skills gained in university education with real workplace applications and to develop students' workplace attitudes.

 

 

ELECTIVE COURSES FOR THE DEPARTMENT

 

ELECTIVE COURSES FOR THE DEPARTMENT

 

English Writing I (1 2 2)

Presentation Skills I: Developing necessary presentation skills, Good Work Habits: Developing good study habits, Time Management: Developing time management skills, Brainstorming / Collaboration in a Team: Using brainstorming effectively, Student Presentations I: Practicing presentation skills

Writing Curriculum Vitae: Learning to write a correct CV, Stress Management: Learning how to deal with stress effectively, Networking: Using different resources to increase business connectivity, E-mail Etiquette: Learning to write an accurate e-mail.

Course Book

Supplementary Course Book

 

English Grammar I (1 2 2)

  1. be, Prep. of Place, Object Pronouns, This / That / These / Those, Possessive Adj., There is / are, Possessive 's, Wh-questions, Simple Present Tense, Adverbs of Frequency, Prep. of time, To be (Simple past), Simple Past (Irregular and Irregular), Present Continuous Tense, Simple Present vs Present Continuous, Future Tense (Will, Be going to)

Course Book

Supplementary Course Book

 

English Reading Comprehension Skills I (1 2 2)

At the Bank, My family: Reading for general meaning, Noticing citations in text, Different Lifestyles: Reading by scanning to compare people and activities, Habits and Interests, Holiday Places: Reading by scanning for specific information, Different Houses: Key in a text Finding words, How People Live: Searching for specific information, No Car Zones: Searching for specific information, Reading Houses and Hotels (2 texts): Reading and verifying predictions, Teenagers: Completing the table with information from the text, Alfred Hitchcock , William Shakespeare: Recognizing references in the text, Leia, Mike and Nora: Searching for specific information.

Course Book

Supplementary Course Book

 

 

 

 

  1. Foreign Language Grammar-I (German) (1 2 2)

At the beginner level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the skills of listening, speaking, writing and comprehension at the beginner level.

Course Book

Supplementary Course Book

 

Alternative Foreign Language Reading Comprehension Skills-I (German) (1 2 2)

At the beginner level, the basic grammar topics of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the reading and comprehension skills at the beginner level

Course Book

Supplementary Course Book

 

Alternative Foreign Language Writing Skills-I (German) (1 2 2)

Beginner level, processing of the basic grammar of the language selected, the students will help to communicate at a basic level vocabulary and terminology to create professional, entry-level writing develop their skills .

Course Book

Supplementary Course Book

 

Alternative Foreign Language Grammar-I (Russian) (1 2 2)

At the beginning level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level.

Course Book

Supplementary Course Books

 

 

Alternative Foreign Language Reading Comprehension Skills-I (Russian) (1 2 2)

At the beginner level, the basic grammar topics of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the reading and comprehension skills at the beginner level

Course Book

Supplementary Course Book

All kinds of Course Books, magazines, articles, reports and other digital resources available on the internet prepared in accordance with the purpose and scope of the course will be used.

 

Alternative Foreign Language Writing Skills-I (Russian) (1 2 2)

Beginner level, processing of the basic grammar of the language selected, the students will help to communicate at a basic level vocabulary and terminology to create professional, entry-level writing develop their skills .

Course Book

Supplementary Course Book

 

English Writing II (1 2 2)

Repetition (CV Writing and E-mail Etiquette), Communication Skills and Negotiation, Nonverbal Communication, Active Listening Skills, Student Presentations 1, Student Presentations 1, Planning and Prioritization, Critical Thinking and Decision Making, Problem Solving, Cross-Cultural Differences

Course Book

Supplementary Course Book

 

English Grammar II (1 2 2)

Comparativ e & Superlative adjective forms. Countable / Uncountable, Some / Any / A few / A little, Present Perfect, for / since, just / yet, Present Perfect etc. Past Simple, Modals (Should, Must, Have to, Can, May, Might), review, practice. Review of the previous topic If type 0 + 1, Causative Verbs / Collocation, Relative clauses (Wher e / Which / Who), Phrasal Verbs.

Course Book

Supplementary Course Book

 

 

English Reading Comprehension Skills II (1 2 2)

"Getting in touch through the ages" Reading and verifying predictions, "Who really invented the telephone and the radio?" Quick reading to understand the main idea, "British artists living abroad" Searching for specific information, "Andrew Cooper" Recognizing the integrity of a text, "Making holiday plans" Searching for specific information, "Home from home" "John the librarian" Reading and verification for predictions, "Maggie and Tom" Recognizing the integrity of a text, "Easy English" Being aware of references in the text, "Welcome to Leicester" Searching for specific information

Course Book

Supplementary Course Book

 

  1. Foreign Language Grammar-I I (German) (1 2 2)

At the intermediate level , the basic grammatical issues of the chosen language, to create vocabulary and professional terminology that will help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level.

Course Book

Supplementary Course Book

 

 

 

 

Alternative Foreign Language Reading Comprehension Skills-II (German) (1 2 2)

At intermediate level, the processing of basic grammatical issues of the chosen language, vocabulary and vocational terminology to help students to communicate at the basic level, to develop reading and comprehension skills at the beginner level.

At the beginner level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the skills of listening, speaking, writing and comprehension at the beginner level.

Course Book

Supplementary Course Book

 

Alternative Foreign Language Writing Skills-II (German) (1 2 2)

At the intermediate level , the processing of the basic grammatical topics of the chosen language, the vocabulary and vocational terminology that will help students to communicate at the basic level, to develop the writing skills at the beginner level .

At the beginner level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the skills of listening, speaking, writing and comprehension at the beginner level.

Course Book

Supplementary Course Book

 

Alternative Foreign Language Grammar-I I (Russian) (1 2 2)

At the beginner level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the skills of listening, speaking, writing and comprehension at the beginner level.

Course Book

Supplementary Course Book

 

Alternative Foreign Language Reading Comprehension Skills-II (Russian) (1 2 2)

At intermediate level, the processing of basic grammatical issues of the chosen language, vocabulary and vocational terminology to help students to communicate at the basic level, to develop reading and comprehension skills at the beginner level.

Course Books

Supplementary Course Books

Alternative Foreign Language Writing Skills-II (Russian) (1 2 2)

At the intermediate level, the processing of the basic grammatical issues of the chosen language, the vocabulary and vocational terminology to help students to communicate at the basic level, to develop the writing skills at the beginning level.

Course Book

Supplementary Course Book

English Writing Skills III (1 2 2)

The sentence subject + verb order p unctuatio of ( b Üyük letters, period, question business areti, exclamation point), p aragraf in f organization ikiru, the subject of the sentence, support sentence, concluding, topic s Entenca y notorious be, subject to b ağlılık, Relevant / Irrelevant supportive ideas. Because, so, for example, concluding s Entenca writing, the use of the adjective in the statement, paragraph y least on: brainstorming, listing, summarizing, drafting, final copy editing alpha, beta in aragraf k my hand molds, First, next, after that, than, finally, patients and views b Settings Your Game, b i idea d et organized to and f ikra the p aragraf h forehead y creeks.

Course Book

Supplementary Course Book

 

 

 

 

English Listening Speaking Skills III (1 2 2)

Time Management: Listening to specific information, Formal / Informal uses of language: Listening to specific information, Climate change: Listening to specific information and completing a schedule,

Design / Style: Listening and note taking for general understanding, Financial management: Listening and note taking for diagram completion, Predictions for future: Checking predictions, Dreams: Listening for table completion, Leisure activities: Listening to certain information, How music affects our mood : Listening and marking accurate information, Slow food organization: Listening for sentence and table completion

Course Book

Supplementary Course Book

 

English Reading Comprehension Skills III (1 2 2)

Reading Skills: To provide students with the necessary reading strategies, Reading Skills: To provide students with the necessary reading strategies, Non-Fiction Text Features Table, Fact or Opinion: Determining the facts from the opinions, Reviewing and Scanning, The History of The Restaurant: Events in Order, Favorite Music: From Context guess the meaning of new words, A Thai Fashion Designer: apply what they have learned about TS and MI, Taking Risks in Sports: Making predictions about the content of the text before reading, The World's Strangest Hotels: Using visualization to help students remember details in the text

Course Book

Supplementary Course Book

 

  1. Foreign Language Listening Speaking Skills -I II (German) (1 2 2)

At the beginner level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the skills of listening, speaking, writing and comprehension at the beginner level.

Course Book

Supplementary Course Book

 

Alternative Foreign Language Reading Comprehension Skills-III (German) (1 2 2)

At the advanced level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the reading and comprehension skills at the beginner level.

Course Book

Supplementary Course Book

 

Alternative Foreign Language Writing Skills-III (German) (1 2 2)

At the advanced level, the basic grammatical topics of the chosen language, the vocabulary and vocational terminology that will help students to communicate at the basic level, to develop the writing skills at the beginner level.

Course Book

Supplementary Course Book

 

Alternative Foreign Language Listening Speaking Skills III (Russian) (1 2 2)

At the advanced level, the basic grammatical issues of the chosen language, to create vocabulary and professional terminology that will help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level.

Course Book

Supplementary Course Book

 

Alternative Foreign Language Reading Comprehension Skills-III (Russian) (1 2 2)

At the advanced level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the reading and comprehension skills at the beginner level.

Course Book

Supplementary Course Book

 

Alternative Foreign Language Writing Skills-III (Russian) (1 2 2)

At the advanced level , the basic grammatical issues of the chosen language, to create vocabulary and vocational terminology that will help students to communicate at the basic level, to develop their writing skills at the beginner level .

Course Book

Supplementary Course Book

 

English Writing Skills IV (1 2 2)

Explanatory (descriptive) a paragraph how to write, writing process ( descriptive paragraph), a narration (narrative) Paragraph how to write, writing process ( narrative (narrative) paragraph), descriptive (descriptive) and narrative (narrative) revising paragraph, descriptive ( expository) paragraph how to write, writing process (explanatory (expository) paragraph), How persuasive (persuasive) a paragraph summer yl is , writing process (convincing (persuasive) paragraph).

Course Book

Supplementary Course Book

 

English Listening Speaking Skills IV (1 2 2)

"Hobbies" Listening for general meaning, "Cousines" Listening for general meaning., "Travel" Listening for general meaning, Music "Listening for general meaning," Technology "Listening for general meaning," Learning Languages ​​"For general meaning listening., "Sports" Listening for general meaning., "Social media" Listening for general meaning., "Friendship" Listening for general meaning., "Success and failure" Listening for general meaning, "Habits" Listening for specific information , "Celebrities" listening for specific information.

Course Book

Supplementary Course Book

 

 

 

English Reading Comprehension Skills IV (1 2 2)

"Cousines" Practicing reading sub-skills, "Travel" Practicing reading sub-skills, "Music" Practicing reading sub-skills, Technology "P Practicing reading sub-skills, Sports" Practicing reading sub-skills, Repeating, "Social media" Practicing Reading Sub-Skills, Practicing "Friendship" Reading Sub-Skills, Practicing "History" Reading Sub-Skills, "Planet Earth" Practicing Reading Sub-Skills, UFOs "Practicing Reading Sub-Skills

Course Book

Supplementary Course Book

 

  1. Foreign Language Listening Speaking Skills - I V (German) (1 2 2)

At the beginner level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the skills of listening, speaking, writing and comprehension at the beginner level.

Course Book

Supplementary Course Book

 

Alternative Foreign Language Reading Comprehension Skills-IV (German) (1 2 2)

At the advanced level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the reading and comprehension skills at the beginner level.

Course Book

Supplementary Course Book

 

 

Alternative Foreign Language Writing Skills-IV (German) (1 2 2)

At the advanced level, the basic grammatical topics of the chosen language, the vocabulary and vocational terminology that will help students to communicate at the basic level, to develop the writing skills at the beginner level.

Course Book

Supplementary Course Book

 

 

Alternative Foreign Language Listening Speaking Skills IV (Russian) (1 2 2)

At the advanced level, the basic grammatical issues of the chosen language, to create vocabulary and professional terminology that will help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level.

Course Book

Supplementary Course Book

 

Alternative Foreign Language Reading Comprehension Skills-IV (Russian) (1 2 2)

At the advanced level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the reading and comprehension skills at the beginner level.

At the beginner level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the skills of listening, speaking, writing and comprehension at the beginner level.

Course Book

Supplementary Course Book

 

 

 

Alternative Foreign Language Writing Skills-IV (Russian) (1 2 2)

At the advanced level, the basic grammatical topics of the chosen language, the vocabulary and vocational terminology that will help students to communicate at the basic level, to develop the writing skills at the beginner level.

At the beginner level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the skills of listening, speaking, writing and comprehension at the beginner level.

Course Book

Supplementary Course Book

 

Second Foreign Language German I (3 0 3)

At the beginner level, the basic grammatical topics of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the skills of listening, speaking, writing and comprehension at the beginner level.

Course Book

Supplementary Course Book

 

 

Second Foreign Language I ( Russian ) (3 0 3)

At the beginner level, the basic grammatical topics of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the skills of listening, speaking, writing and comprehension at the beginner level.

Course Book

Supplementary Course Book

 

 

 

 

 

  1. Foreign Language I ( French ) (3 0 3)

At the beginner level, the basic grammatical topics of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the skills of listening, speaking, writing and comprehension at the beginner level.

Course Book

Supplementary Course Book

 

Second Foreign Language I ( Spanish ) (3 0 3)

At the beginner level, the basic grammatical topics of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the skills of listening, speaking, writing and comprehension at the beginner level.

Course Book

Supplementary Course Book

 

Basic Computer Applications (1 2 2)

Basics of information technologies, Digital life concept, Operating System, Start Menu and basic file management, Control panel, system and security, Internet, World Wide Web (www) , E-mail, search engines, E-commerce, social media and security on the Internet, Word Processor - First steps and basic operations to word processor, Word Processor - Formatting (text, paragraph, document), Word Processor - Objects (table, picture, image, graphic) and printing, Spreadsheets - Home, cells and worksheets, Calculator Tables - Formatting, formulas and functions. Graphics, page structure and preparation of printouts, Electronic Presentation - Basic settings, creating a presentation, Electronic Presentation - Text, images and table, ethics and safety

Course Book

Supplementary Course Book

 

 

 

 

Food Technology (3 0 3)

In this course, the students are taught how to spoil foods and preservation methods applied in foods. It is aimed to demonstrate production applications (cheese, yoghurt, pickle, sausage, etc.) to various food technologies. In this course g deterioration and preservation methods in IDA (heat and cold application, drying, with preservative fermentation container), and describes the production technology of various foods. Gains experience in the production of various foods (yoghurt, cheese, tomato paste, pickle, canned food, tomato paste, fruit juice, sausage, etc.).

Course Books

Supplementary Course Book

 

 

Quality Management Systems (3 0 3)

The concept of quality, components of quality, historical development of quality, factors affecting quality, Total Quality Management and its principles, Accreditation, Standard and standardization, national and international standardization organizations, TS / EN / ISO 90001, 22000, 14001, OHSAS 18001, Quality Improvement Tools.

Course Books

Supplementary Course Book

 

Behavior and Manners (3 0 3)

Within the scope of this course, it is aimed to comprehend the importance of human behavior, the positive or negative return of these behaviors to the person, and to learn the etiquette that the individual should pay attention to throughout his life. In addition, it is aimed to transfer these rules to daily life and business life. The concept of the protocol, the rules to be followed in the protocol, the concepts of courtesy and good manners are explained. On the basis of these concepts, points to be considered in official invitations and meetings are mentioned. Talking on the phone, greeting, shaking hands, sitting, eating, etc. The student is informed about the behavior and etiquette that must be followed in the activities. Behavior and etiquette to be followed in cocktails, receptions and other invitations are explained.

 

 

Course Book

Supplementary Course Book

 

 

Beverage Culture (3 0 3)

In this course, it is aimed that the students have information about the history of beverage culture and beverage culture in countries, and learn about various types of beverages and their preparation. Beverage culture and history, what kind of drinks will be served with which food, types of beverages (carbonated drinks, sherbets, turnip, buttermilk, kefir, etc.) and their production, coffee culture, hot and cold coffee making, tea, herbal teas and Beverage culture topics in different countries are covered .

Course Books

Supplementary Course Book

 

Sustainable Food and Beverage Services (3 0 3)

In the Sustainable Food and Beverage Services course, the relationship between food and beverage services and sustainability will be examined. Within the scope of the course, the concept of sustainability will be examined first. Then, its sustainable applications in food and beverage services will be mentioned. The aim of the course is to provide students with the awareness of sustainability and to create a cognitive infrastructure for its application in business life.

Course Book

Supplementary Course Book

 

 

 

 

Second Foreign Language German I I (3 0 3)

At the intermediate level, the basic grammatical issues of the chosen language, to create vocabulary and professional terminology that will help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level.

Course Book

Supplementary Course Book

 

 

Second Foreign Language I I ( Russian ) (3 0 3)

At the intermediate level, the basic grammatical issues of the chosen language, to create vocabulary and professional terminology that will help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level.

Course Book

Supplementary Course Book

 

  1. Foreign Language I I ( French ) (3 0 3)

At the intermediate level, the basic grammatical issues of the chosen language, to create vocabulary and professional terminology that will help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level.

Course Book

Supplementary Course Book

 

Second Foreign Language I I ( Spanish ) (3 0 3)

At the intermediate level, the basic grammatical issues of the chosen language, to create vocabulary and professional terminology that will help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level.

Course Book

Supplementary Course Book

 

Public Relations (3 0 3)

Definition and Importance of Public Relations, Total Quality and Public Relations, Organizational Culture and Public Relations, Objectives Followed in Public Relations, Case Study-I: Example of Public Relations Management Practices Local Companies, Organizational Structure of Public Relations Unit, Features of Public Relations Employees, Public Ethics in Relations, Public Relations Management, Case Study-II: An Example of Public Relations Management Applications, International Companies, Target Audience in the Public Relations Policy of Enterprises, Communication Tools Used in Public Relations, Effective Communication Skills and Its Importance in Public Relations, Effective Presentation Technique in Public Relations

Course Books

Supplementary Course Book

 

Food and Beverage Services Automation (1 2 2)

The importance, functions and usage areas of computer technology in food and beverage businesses, software and sample applications used in purchasing, receiving, storage, production and sales stages, software and applications related to cost control

Course Book

Supplementary Course Book

 

Occupational Health and Safety (3 0 3)

General first aid information, assessment of the patient / casualty and the scene, basic life support, bleeding, injuries, burns, frostbite and heat stroke, fractures, dislocations and sprains, unconsciousness, poisoning, animal bites, foreign body intrusion into eyes, ears and nose, suffocation. First aid, patient / injured transport techniques.

Course Book

Supplementary Course Book

 

Food and Mythology (3 0 3)

Classical Greek mythology, mythologies of world cultures, gods and heroes in Greek and Roman mythology, reflection of mythological narratives on works of art. Food and culture: concepts, scope and characteristics, different food cultures, the development and change of food in the historical process, the factors that form and shape the food culture. Development of the concept of food throughout history, technology, civilizations and food relationship.

Course Books

Mythology , Edith Hamiton

Supplementary Course Books

 

 

Organizational Behavior (3 0 3)

Culture History, Culture Type, Process and Cultural Change, Culture and Behavior Relations, Cultural Beliefs and Values, Organizational Culture, Organizational Culture Models, Org ütsel Behavior: Definition, Subjects, Historical Perspective, The Importance of Organizational Culture, Communication Types in Organizations, Organizational Power and Politics, Organizational Stress, Resources and Management, Organizational Conflict, Current Issues in Organizational Behavior

Course Books

Supplementary Course Book

Menu Management

The chemistry, properties, sources, digestion, absorption and metabolism of carbohydrates, proteins, fats, vitamins and minerals in foods, requirements, excessive and unbalanced intake problems and the problems of energy value, energy expenditure, energy balance and imbalance of nutrients are issues in the interaction of nutrition and health. It is examined within the scope. The characteristics of nutrients required for healthy nutrition, the required daily nutrient amounts for a balanced diet and nutritional principles. Menu plan, factors affecting planning, creation of menus, standard recipes and portions suitable for the social and economic conditions of the guests .

Course Book

Supplementary Course Books

 

Entrepreneurship (3 0 3)

Entrepreneurship Related Concepts; Importance and Development of Entrepreneurship; Features of Entrepreneurs; Internal and External Entrepreneurship; Motivation in Entrepreneurship; Creativity and Innovation in Entrepreneurship; Invention, Protection of Brands and Designs , Business Ideas in Entrepreneurship; Preparing a Business Plan and Making a Document; Management, Marketing, Finance and Production Plans in Business Plan; Entrepreneurship Stories; Case Studies in Entrepreneurship.

Course Book

Supplementary Course Book

 

Second Foreign Language I II ( German ) (3 0 3)

At the advanced level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level.

 

Course Book

Supplementary Course Book

 

 

Second Foreign Language I II ( Russian ) (3 0 3)

At the advanced level, the basic grammatical topics of the chosen language, to create vocabulary and vocational terminology that will help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level .

Course Book

Supplementary Course Book

 

Second Foreign Language I II ( French ) (3 0 3)

At the advanced level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level.

 

Course Book

Supplementary Course Book

 

Second Foreign Language I II ( Spanish ) (3 0 3)

At the advanced level, the basic grammatical issues of the chosen language are covered, vocabulary and vocational terminology to help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level.

Course Book

Supplementary Course Book

 

Banquet Organization and Protocol Service (3 0 3)

Within the scope of this course, it is aimed to comprehend the importance of human behavior, the positive or negative return of these behaviors to the person, and to learn the manners that the individual should pay attention to throughout his life. In addition, it is aimed to transfer these rules to daily life and business life. The concept of protocol, the rules to be followed in the protocol, the concepts of courtesy and good manners are explained. On the basis of these concepts, the points to be considered in official invitations and meetings are mentioned. Talking on the phone, greeting, shaking hands, sitting, eating, etc. The student is informed about the behavior and etiquette that must be followed in the activities. Behavior and etiquette to be followed in cocktails, receptions and other invitations are explained .

Course Book

Supplementary Course Book

 

 

Biodiversity (3 0 3)

Ecosystem, community, population flora and vegetation concepts, biodiversity, flora of Turkey and for auna in wealth and the reasons for diversity, the general characteristics of Turkey's flora and fauna, Anatolia zoogeographical importance, extent and causes of the endemic species of the causes of the richness and diversity of the flora of Turkey from boating history of anike research, Turkey's 0RR bearing trees then and promotion of endemic plants, Marmara and Black Sea regions of vegetation, Aegean and Central Anatolian region vegetation, East and South East fied Anatolia region vegetation, the Mediterranean vegetation, Turistica most asked trees and plants, Turkey Fauna-animals, Turkey Fauna-to nadol Tiger, Deer Turkey Fauna-bald ibis, Kangal Dog, Turkey Fa u-Van Cat, Ankara cat, Type of Fauna-Sea Turtle, other animals native to Asia Minor

Course Books

Area, WWF Turkey, MAS Printing A. Sh. Istanbul.

Supplementary Course Book

 

 

Food Formulation and Sensory Analysis (3 0 3)

In this course, it is aimed to give information to the student about sensory analysis and to gain experience by making applications in different products . Within the scope of this course, the definition, history, how it is done, criteria, usage areas and how to set up the evaluation laboratory, layout of the sensory evaluation are explained. Various products are applied on taste, odor, color, texture and consistency.

Course Books

Supplementary Course Book

 

Food Photography and Stylist (3 0 3)

The content of this course will consist of information about the technical information that will be needed to provide expertise in the field of visual, written, social media and the field of study where artistic applications will take place, and the examples in the application. Students will learn about the basic design concepts such as form, texture, balance, color, movement, integrity, and presentation plate design, especially in the field of marketing and communication in the food and food industry. Preparing, decorating and decorating plates in line with basic design principles. Basic knowledge and skills in food photography.

Course Book

Supplementary Course Book

 

Food and Beverage Marketing (3 0 3)

Overview of the concept of marketing, Tourism market, Tourism Marketing, Marketing in food and beverage businesses, analysis of the marketing environment of food and beverage businesses, pricing in food and beverage businesses, promotion in food and beverage businesses, evaluation of marketing activities.

Course Books

Supplementary Course Book

 

 

 

T.C. Mardin Artuklu University Rectorate