PRACTICE OF TURKISH CUISINE CULTURE

AŞP203

Course Type

Compulsory Course

Course Level

Associate Degree

Year of Study

Semester

Third Term (Fall)

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Historical development of Turkish cuisine
2^nd Week	Features of Turkish cuisine
3^rd Week	Application: Soups in Turkish cuisine
4^th Week	Application: Olive oil dishes in Turkish cuisine
5^th Week	Application: Meat dishes
6^th Week	Application: Meat dishes
7^th Week	Application: Offal dishes
8^th Week	Midterm exam
9^th Week	Application: Poultry
10^th Week	Application: Poultry
11^th Week	Application: Fish dishes
12^th Week	Application: Legume dishes
13^th Week	Application: Dough-based dishes
14^th Week	Application: Dough-based dishes
15^th Week	Application: Desserts

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Assignment	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	3	3
Preparation for Quiz
Individual or group work	20	2	40
Preparation for Final exam	1	25	25
Course hours
Preparation for Midterm exam	1	20	20
Laboratory (including preparation)	15	4	60
Final exam	1	4	4
Homework	2	15	30
Total Work Load			182
Total Work Load / 30 (h)			6.06
ECTS Credit of the Course			6

Language of Instruction

Turkish

Work Placement(s)