BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
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Bahçeşehir University
Name and Address
Academic Calendar
Academic Authorities
General Description of the Institution
List of Programs Offered
General Admission Requirements
Recognition of Prior Learning (formal, informal, and non-formal)
General Registration Procedures
ECTS Credit Allocation
Recognition of Study Abroad
Arrangements for Academic Guidance
Grading
Internationalization
Life Long Learning
Research Centers
Art and Culture at BAU
BAU Publications
Institutional ECTS Coordinator
Departmental ECTS Coordinators
Degree Programs
Associate (Short Cycle)
Bachelor’s Degree (First Cycle)
Master’s Degree (Second Cycle)
Doctorate (Third Cycle)
CULINARY ARTS
Qualification Awarded
Level of Qualification
Specific Admission Requirements
Recognition of Prior Learning
Qualification Requirements and Regulations
Profile of the Program
Program Outcomes
Occupational Profiles of Graduates
Access to Further Studies
Course Structure Diagram with Credits
Exam Regulations & Assessment & Grading
TYYC & Program Outcomes Matrix
Course & Program Outcomes Matrix
Program Structure
Graduation Requirements
Mode of Study
Program Director (or Equivalent)
General Information For Students
About Istanbul
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Career Guidance Center
Insurance
Financial Support for Students
Student Affairs Office
Learning Facilities
International Programs
Practical Information for Exchange Students
Language Courses
Internships
Sports and Leisure Facilities
Student Associations
Useful Phone Numbers
Diploma Supplement
Erasmus Policy Statement
2007-2013
2014-2020
National Qualifications
Bologna Commission
CULINARY ARTS
Associate
TR-NQF-HE: Level 5
QF-EHEA: Short Cycle
EQF-LLL: Level 5
Course Structure Diagram with Credits
TR marked courses are taught in Turkish.
EN marked courses are taught in English.
There TR-EN marked section of courses in both English and Turkish.
BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
