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Institutional

Anadolu at a Glance

Why Anadolu University

Administration

Contact Info

Corporate Identity
Sayılarla Üniversitemiz

Office of Secretary General

Administrative Units

Units

Centers

Units
Boards

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Information and Documents

Right to Information

Mevzuat
ACADEMICS
OPEN EDUCATION
STUDENT AFFAIRS
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Online Services for On-Campus Students

On-Campus Student System (ANASIS)

Student Information System

Online Semester Registration

Summer School

Student Account

Registration and Exemption Exams

Confirmation of Degree
Eğitim Öğretim ile ilgili Mevzuat

Rules and Regulations

Yönergeler

Usul ve Esaslar

Information and Documents

Admission of Foreign Nationals

Double Major/Minor

Interuniversity/Intrauniversity Transfer

Academic Catalogues

International Student Application
Information for Students

Admission Requirements

Registration Process

ECTS

Academic Advising

Recognition of Prior Learning

International Programs

Practicum
RESEARCH
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- Fikri ve Sınai Mülkiyet Hakları, Politika ve Esaslar
  
  Politika ve Esaslar
  
  Buluş Bildirim Formu
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. Details
CAMPUS LIFE
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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.
E-EDUCATION

GEOGRAPHY OF FOOD

Course's Contribution to Prog.

0 : Doesn’t support 1 : Low-level support 2 : Mid-level support 3 : High-level support

No	Program Qualifications	Level of Contribution
		0	1	2	3
1	Gather, resolve and interpret information about tourism guidance.				X
2	Analyze topics with professional knowledge in the field of cooking.		X
3	Produce solutions for complex problems in the field of cooking.		X
4	Develop strategic approaches on topics related with cooking.		X
5	Improve themselves continuously on topics related with cooking.		X
6	Comply with ethical and social values in the field of cooking.			X
7	Have sufficient knowledge and awareness of environmental protection issues, job security, worker health, social security rights, quality control and management; follow and act in accordance with cooking relevant legislation (laws, regulations, circulars, etc.), fundamental values and principles.		X
8	Possess knowledge about professions and business fields in cooking.			X
9	Develop positive attitude towards the acquired knowledge and skills in the field of cooking and lifelong learning, to be able to have social responsibility and spread it to the community.			X
10	Take responsibility in sector and contribute to professional development of subordinates, prone to teamwork and have leadership trait, have communicate with the people who collaborate.		X
11	Have foreign language level to be able to read- understand about the profession.		X
12	Evaluate in the fields of health, security and risk factor in the organization which s/he works.		X
13	Determinate and response to guest\\\'s concern, request and needs in the organization which s/he works			X
14	Competence in equipment in the field of cooking; practice acquired the knowledge and skills.		X