Çanakkale Onsekiz Mart Üniversitesi
Gökçeada Uygulamalı Bilimler Yüksekokulu
Çanakkale Onsekiz Mart Üniversitesi
Gökçeada Uygulamalı Bilimler Yüksekokulu
1st Year
| Time | Monday | Tuesday | Wednesday | Thursday | Friday |
|---|---|---|---|---|---|
| 09:00 - 09:45 | English I (D 6) | Intro to Gastronomy (D 6) | |||
| 09:50 - 10:35 |
Food Safety & Hygiene (D 6) |
English I (D 6) | Intro to Gastronomy (D 6) | ||
| 10:40 - 11:25 |
Food Safety & Hygiene (D 6) |
English I (D 6) | Intro to Gastronomy (D 6) | ||
| 11:30 - 12:15 |
Food Safety & Hygiene (D 6) |
English I (D 6) | Atatürk's Princ. I (Online) | ||
| 12:20 - 13:05 | English I (D 6) | Atatürk's Princ. I (Online) | |||
| 13:10 - 13:55 | Basic Art Education (D 6) | Turkish Language I (Online) | |||
| 14:00 - 14:45 | Basic Art Education (D 6) | Turkish Language I (Online) | |||
| 14:50 - 15:35 |
Culinary Techniques I (Kitchen I) |
Foreign Language (Async) | |||
| 15:40 - 16:25 |
Culinary Techniques I (Kitchen I) |
Career Planning (D 6) |
Foreign Language (Async) | ||
| 16:30 - 17:15 |
Culinary Techniques I (Kitchen I) |
Career Planning (D 6) |
Food Products (D 6) | ||
| 17:20 - 18:05 |
Culinary Techniques I (Kitchen I) |
Food Products (D 6) |
2nd Year
| Time | Monday | Tuesday | Wednesday | Thursday | Friday | |
|---|---|---|---|---|---|---|
| 09:00 - 09:45 | Bakery Products (Kitchen I) | Local Cuisine I (Kitchen I) | ||||
| 09:50 - 10:35 | Food Industry Economics (D 7) | Bakery Products (Kitchen I) | Local Cuisine I (Kitchen I) | |||
| 10:40 - 11:25 | Food Industry Economics (D 7) | Bakery Products (Kitchen I) | Local Cuisine I (Kitchen I) | |||
| 11:30 - 12:15 | Dairy Products (Kitchen II) | Occup. Health & Safety (D 7) | Local Cuisine I (Kitchen I) | |||
| 12:20 - 13:05 | Dairy Products (Kitchen II) | Occup. Health & Safety (D 7) | Kitchen Management (D 7) | |||
| 13:10 - 13:55 | Dairy Products (Kitchen II) | Research Methods (D 7) | Kitchen Management (D 7) | |||
| 14:00 - 14:45 | Sensory Analysis of Food (D 7) | Research Methods (D 7) | General Business (D 7) | Alternative Tourism (D 7) | ||
| 14:50 - 15:35 | Sensory Analysis of Food (D 7) | Research Methods (D 7) | General Business (D 7) | Alternative Tourism (D 7) | ||
| 15:40 - 16:25 | Sensory Analysis of Food (D 7) | Gastronomy & Media (D 4) | Service Marketing (D 7) | Olive & Olive Oil (D 7) | Agri-Based Ind. Economics (D 7) | |
| 16:30 - 17:15 | Gastronomy & Media (D 4) | Service Marketing (D 7) | Olive & Olive Oil (D 7) | Agri-Based Ind. Economics (D 7) | ||
| 17:20 - 18:05 | Gastronomy & Media (D 4) | Service Marketing (D 7) | Olive & Olive Oil (D 7) | |||
3rd Year
| Time | Monday | Tuesday | Wednesday | Thursday | Friday |
|---|---|---|---|---|---|
| 09:00 - 09:45 | Entrepreneurship (D 6) | ||||
| 09:50 - 10:35 | Entrepreneurship (D 6) | ||||
| 10:40 - 11:25 | Gastronomy Research (D 7) | Local Cuisine III (Kitchen I) | |||
| 11:30 - 12:15 | Gastronomy Research (D 7) | Local Cuisine III (Kitchen I) | |||
| 12:20 - 13:05 | Local Cuisine III (Kitchen I) | ||||
| 13:10 - 13:55 | Menu Management (D 7) | Local Cuisine III (Kitchen I) | |||
| 14:00 - 14:45 | Slow Food (D 6) | Menu Management (D 7) | Local Cuisine III (Kitchen I) | ||
| 14:50 - 15:35 | Slow Food (D 6) | Culinary Trends (D 6) | |||
| 15:40 - 16:25 | Slow Food (D 6) | Culinary Trends (D 6) | Professional English I (D 7) | ||
| 16:30 - 17:15 | Culinary Trends (D 6) | Professional English I (D 7) | |||
| 17:20 - 18:05 | Professional English I (D 7) |
4th Year
| Time | Monday | Tuesday | Wednesday | Thursday | Friday |
|---|---|---|---|---|---|
| 09:00 - 09:45 | Food Systems (D 8) | Cold Kitchen (Kitchen II) | Sustainable Kitchen (D 6) | ||
| 09:50 - 10:35 | Food Systems (D 8) | Cold Kitchen (Kitchen II) | Sustainable Kitchen (D 6) | ||
| 10:40 - 11:25 | World Cuisines (Kitchen I) | Cold Kitchen (Kitchen II) | Gökçeada Cuisine (Kitchen II) | ||
| 11:30 - 12:15 | World Cuisines (Kitchen I) | Cold Kitchen (Kitchen II) | Gökçeada Cuisine (Kitchen II) | ||
| 12:20 - 13:05 | World Cuisines (Kitchen I) | Creative Cooking (Kitchen II) | Gökçeada Cuisine (Kitchen II) | ||
| 13:10 - 13:55 | World Cuisines (Kitchen I) | Creative Cooking (Kitchen II) | Seafood (Kitchen I) | ||
| 14:00 - 14:45 | Creative Cooking (Kitchen II) | Seafood (Kitchen I) | |||
| 14:50 - 15:35 | Seafood (Kitchen I) | ||||
| 15:40 - 16:25 | Research Methods (D 8) | Gardening Products Cultivation (D 8) | Professional English III (D 8) | ||
| 16:30 - 17:15 | Research Methods (D 8) | Gardening Products Cultivation (D 8) | Professional English III (D 8) | ||
| 17:20 - 18:05 | Research Methods (D 8) | Gardening Products Cultivation (D 8) | Professional English III (D 8) |
Notes:
(D #): Classroom Number (e.g., D 6)
(Kitchen I / II): Kitchen Laboratory
(Online): Online Course
(Async): Asynchronous Course