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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.
ACADEMICS
OPEN EDUCATION
Açıköğretim Sistemi
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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.
STUDENT AFFAIRS
RESEARCH
Araştırma
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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.
CAMPUS LIFE
Kampüste Yaşam
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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.

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