AŞL207
TURKISH CULINARY CULTURE AND APPLICATIONS II
- Course Code
- AŞL207
- Semester
- Third Term (Fall)
- Theory+Practice
- 2 + 2
- ECTS
- 6
| Course Type | Compulsory Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | 2 |
|---|
| Semester | Third Term (Fall) |
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| ECTS | 6 |
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| Name of Lecturer(s) |
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| Learning Outcomes |
At the end of this course, the students;
- Comprehends and applies the characteristics of Turkish culinary culture well.
- Learns and applies the dishes specific to Turkish cuisine, comprehends the change and development in Turkish cuisine well.
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| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
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| Recommended Optional Programme Components | |
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| Course Description | |
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| Course Contents |
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| Recommended or Required Reading | |
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| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
|
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| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Quiz |
1 |
20 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
3 |
42 |
| Preparation for Final exam |
1 |
30 |
30 |
| Course hours |
14 |
4 |
56 |
| Preparation for Midterm exam |
1 |
15 |
15 |
| Laboratory (including preparation) |
14 |
4 |
56 |
| Final exam |
1 |
1 |
1 |
| Homework |
|
|
|
| Total Work Load | 201 |
| Total Work Load / 30 (h) | 6.7 |
| ECTS Credit of the Course | 6 |
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| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
Programme Qualifications / Learning Outcomes
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LO1 |
LO2 |
| K1 |
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| K2 |
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| K3 |
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| K4 |
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| K5 |
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| K6 |
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| K7 |
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| K8 |
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| K9 |
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| K10 |
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| K11 |
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| K12 |
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