Courses

History of Doğuş University, Doğuş University Management Chart, Academic Units, Academic Calendar, Student Affairs Department (Structure, Duties), Library Department (Structure, Duties), Library Services, Library Research and Information Resources, Browsing the library catalog via Web, Health, Culture and Sports Department, Student Clubs, (Structure, Duties), Doğuş University Education and Training Regulation, Higher Education Institutions Disciplinary Regulation, Higher Education Law Regulation, Erasmus Office, Promotion and Public Relations Directorate (Structure and Duties), Doğuş University Graduates Association.

Basic principles of business, Relationships and responsibilities of the business with the environment, Types of businesses, Functions of the business, Establishment activities of the business, Factors that play a role in choosing the establishment place of businesses, Business size and capacity types.

Numbers: natural numbers, whole numbers, rational numbers, decimal notation, real numbers. Ratio and proportion: Ratio and proportion problems. Percentage and interest rates: Calculations with decimal numbers, percentage problems, simple interest, compound interest and interest problems.

Introduction to nutrition and basic concepts, nutrition patterns, nutrition physiology, carbohydrates, proteins, fats, vitamins, minerals, water, nutritional diseases, energy calculations in terms of nutrition, nutritional patterns in different groups such as elderly, children, athletes

Food and Beverage Services and Basic Concepts Related to the Subject, Management Process in Food and Beverage Services Establishment Studies and Researches in Food and Beverage Establishments, Organization of Food and Beverage Department, Marketing of Food and Beverage Services Hygiene and Sanitation Food and Beverage Services, Food and Beverage Services Menu Planning, Food and Beverage Services Cost Control of Guest Relations and Complaints, Service in Food and Beverage Services, Preparation and Operation of Food and Beverage Hall

At the end of this lesson students will be able to;
- Choose knife or knife block.
- Use knife safely and correctly.
- Use knife comfortable and fast.
- Apply cutting techniques confidently.
- Keep knife and other equipments and take care of the correctly.

Internet and Internet Browser, Electronic Mail Management, Newsgroups / Forums, Web Based Learning, Personal Web Site Preparation, Electronic Commerce, Resume in Word Processor, Internet and Career, Job Interview Preparation,Electronic Tables, Worksheets, Transaction Table, Formulas and Functions, Graphics, Presentation Preparation , Introductory Material Preparation. Microsoft Office and Open Office Applicaitons

Definition of law, necessity of law, rules of social order that regulate community life, relations and differences between law and other social order rules, criteria in distinction between public and private law, equality, party criteria, branches of public law, definition of law, adoption, entry into force and characteristics.

This course includes the topics such as the introduction to Food Technology, the main Food Preservation Methods, the production and varieties of Sausage, Salami and Pastrami, the production and varieties of Drinking Milk, Yogurt, Buttermilk Drink, Ice cream, Butter and Cheese, the production of Cereal Products, Pickles Technology, Vegetable Oil Technology and Olive Technology.

For stocks
On completion of this module successful students will be able to:

? Understand what ‘’ stock ‘’ is
? Learn the principles of making stock
? Become cooking different variety of stocks
? Prepare and use various types of mirepoix

For sauces
On completion of this module successful students will be able to:

? Learn the history
? Recognize and classify sauces
? Use the thickening agents properly
? Prepare a variety of classical and modern sauces

For soups
On completion of this module successful students will be able to:

? Learn the different classifications of soups
? Prepare Consomme’ and the clarification procedure
? Prepare thick cream and puree soups
? Prepare cold soups

Simple dough varieties (flour, water, salt, others), sizzling, patty, ravioli, biscuits, pastries, water fountain, pancake etc. Decor is the precaution of preparing bread and used places, decor bread preparation. Preparing puff pastry, pasting consistency, forming puff pastry, puff pastry preparation, shaping, cooking, fermenting methods. Preparing pizza dough, preparation of pizza mash, preparing pizza (poultry, sandwiches / burgers, croissants), preparation of breads, preparation of kinds of bread (focaccia bread, plain bread, milky bread, etc.) production of baked pastry products, preparation of cake varieties, preparation of sponge cake, baking of sponge cake, rice pudding, winemaker, cream caramel, milky sweetness cooking like crockery, tart, tartlet, share and quiche preparation, asure, halva baking, construction.

This course includes the topics such as the introduction to Food Hygiene, Contamination Sources, Food Poisoning and Allergies, Harmful and Active Ingredients in Foods, Effective Factors influencing Microbial Growth in Foods, Cleaning and Disinfection, ISO 22000 Food Safety Management System, Staff and Facility Hygiene, Hygiene Rules in the stages of Production and Service.

Quality concept, Standard and standardization, the importance of standard in production and service sector, Total quality management, Measurement, analysis, improvement, Management quality and standards, ISO 9000 series, Environmental standards, Occupational health and safety standards, Quality management system models, Strategic management, to be involved of management, Process management, Resource management, Efqm excellence model

The development of world culinary cultures, their specific characteristics within historical boundaries, the interaction between kitchens, the birth of industrial cuisine, tourism and culinary culture, marketing of culinary cuisine with tourism channels, and the importance of world cuisines in gastronomic tourism.

The general structure of the Turkish kitchen, The formation stages of Turkish cuisine from past to present, the other kitchens influenced; ingredients used in Turkish cuisine; Basic cooking techniques of Turkish cuisine; Ottoman cuisine, various kitchen applications applied in the different regions of the Anatolia.

The use of handcrafts and techniques to make more efficient use of dough varieties features the characteristics of special prescription meals and menu synthesis fungus pulse making techniques include the cultures of the mezzanines and the delicacy of making flambe souffle.

This course provides an introduction to the English language and aims to help the students to develop a basic level of competence in communicating in this language. It is intended that students who have taken this course will be able to communicate at a very basic level using written and oral English in everyday and business life.

The course covers the following topics related to communication: The concept of communication, the process of communication, verbal communication, nonverbal communication, interpersonal communication, small group communication, organizational communication, mass communication, online communication, intercultural communication.

Internship.

Students will prepare a project about the subject they have chosen by conducting a study which possesses all the qualities of a scientific project and will support the theoretical knowledge they have gathered with their research findings and practices.

Importance and Significance of Turkish Revolution, Ottoman Empire in The Contemporary Age and Reasons of Its Collapse, Efforts to Save the Empire; First Reforms, Nizâm-ı Cedit Reforms, II. Mahmut Reforms, The Tanzimat Period, Transition to Constitutional Monarchy; First and Second Constitutional Era, Ideological Movements in the Last Period of Ottoman Empire, Wars That Ottoman Empire Loined in the Beginning of the 20th Century: The Tripoli War, the Balkan Wars and the First World War, its Reasons, Developments and Results, Ottoman Empire and War Fronts in the First World War and Its Results, Secret Agreements about the partition of Ottoman Empire, Armistice of Mondros and Reactions, Life of Mustafa Kemal Pasha, Occupation of Izmir by the Greeks and Reactions to the Occupation, Mustafa Kemal Pasha’s Arrival to Samsun and Organization Activities, Mustafa Kemal Pasha’s Organization efforts to National Resistance Movement: Amasya Circles, Erzurum and Sivas Congresses, Amasya Negotiations and Protocols, Meeting of the Last Ottoman Parliament in Istanbul, National Pact Desicions, Occupation of Istanbul by the Entente States and The Reaction Against the Occupation, Opening of the Grand National Assembly of Turkey in Ankara and its First Decisions and its applications, Uprising in the Period of National Struggle, Sharing Plans for Turkey and Treaty of Sevr, Turkish War of Independence, War Period; Establishment of National Army, Eastern Front; The Armenian Question and the Wars Made by the Armenians, The Birth of the Nationalist in the South Front and the War with the French, The Wars of the Regular Army in the Greek Front in the Western Front; the Battle of I. Inönü and Developments in Diplomatic field, II. Inönü War, Sakarya Battle, Grand Offensive, Great Victory, Political Struggle and Peace; Mudanya Armistice, Lausanne Peace Conference and Peace Treaty, Qualities and Objectives of Turkish Revolution, Reforms in Political Area, First Constitutions and Constitutional Amendments, Experiences Transition to Multi-Party Period and Reacitons Against Revolution, Constitutions Made in the Fields of Law, Education and Culture, Regulations in the Community, Development in the Economic Area, Turkish Foreign Policy During the Atatürk Period and Its Developments (1923-1932), Turkish Foreign Policy During the Atatürk Period and Its Developments (1932-1938), Turkish Foreign Policy in the Second World War and After the War, Transition to Multi-Party Period, Principles of Turkish Revolution.

What is Language? Relations of Language with the Concepts "Thought", "Society"
Relations of Language with the Concepts "Culture", "History"
Types of Language
History of Turkish Language I
History of Turkish Language II
Text Analysis
History of Turkish Language III
Text Analysis
Atatürk'a Approach to Turkish Language and Language Revolution in Turkey
Text Analysis
Phonetic Characteristic and Elocution of Turkish Language
Examination
Writing Rules: "de" / "ki", Writing of Conjugation, Use of Correction Mark, Writing of Union Words
Application: Commonly Misspelled Words, Punctuation Marks
Narrative Disorders and Common Mistakes
Text Analysis
Subjective and Objective Narration, Types of Narration, Methods of Improving Thought in a Text
Text Analysis
Principles of Academic Writing
Text Analysis
Intellectual Writing Genres
Literary Genres: Story, Poetry and Novel
Oral Expression and Types: Interview, Panel, Symposium, Conference

Definition of marketing, scope, development, marketing concept and new trends, marketing environment, the role of marketing and strategic planning, marketing research and information system, consumer markets and consumer behavior, industrial markets and international markets, market segmentation, targeting, positioning and sales forecasts, products, price, promotion (marketing communication), personal sales and sales development, advertising and public relations, internet marketing and direct marketing, distribution: distribution channels, supply chain management and logistics, organization in marketing management, implementation and supervision, service marketing, international marketing.

Managerial functions in the kitchen, kitchens according to their scales, kitchen plan and design, physical features of the kitchen, kitchen equipment and use, purchasing and delivery process in the kitchen

Salad and salad sauces, hors d'oeuvres, appetizers and sandwiches, cold soup and dishes with olive oil, cold plate preparation and decoration processes

Sharing recipes of the past and present of world civilizations

Physical, chemical and microbiological causes of food spoilage, pathogenic microorganisms, methods of preserving foods.

Milk desserts, chocolate desserts, Turkish cuisine desserts, sherbet desserts, pastry desserts, cake, cake and cookie making techniques, fruit desserts and making techniques within the scope of dessert making techniques

Features of Recipe Development and Presentation and Making Techniques, Recipe Development and Presentation Techniques in Soups, Development of Presentation of Meat Dishes and Presentation Techniques, Improvement of Pasta and Presentation Features Development of Prescriptions of Vegetable Dishes and Presentation Techniques, Development of Presentation of Meatballs and Pastry Dishes and Presentation Techniques, Original Recipes in Turkish Cuisine Creation and Presentation Techniques, Developing Original Recipes and Presentation Techniques in World Cuisine, Developing Recipes and Presentation Techniques in Sweets