| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Explains the basic features of vegetarian nutrition.
- Explain the types and characteristics of vegetarian nutrition.
- Explain the relationship between vegetarian nutrition and healthy nutrition.
- Explain the basic features of vegetarian cuisine by making the definition of culture.
- Explain the characteristics of recipes for vegetarian cuisine.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | The definition of vegetarianism, reasons for preference, economic and health management, and the place of regionalism in nutrition, and the regulation of adequate and central recipe preparations for Ortacılar, different culinary cultures and vegetarian nutrition styles are taught. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Vegetarian nutrition properties |
|
2nd Week |
Types and characteristics of vegetarian nutrition |
|
3rd Week |
Types and features of vegetarian nutrition |
|
4th Week |
Examination of vegetarian nutrition in terms of human health |
|
5th Week |
Features of vegetarian cuisine |
|
6th Week |
Vegetarian Cuisine: Beginnings, features, recipes |
|
7th Week |
Vegetarian Cuisine: Soups, specialties, recipes |
|
8th Week |
Midterm |
|
9th Week |
Vegetarian Cuisine: Salads, features and recipes |
|
10th Week |
Vegetarian Cuisine: Main courses, features and recipes |
|
11th Week |
Vegetarian Cuisine: Intermediate heat, properties and recipes |
|
12th Week |
Vegetarian Cuisine: Appetizers, features and recipes |
|
13th Week |
Vegetarian Cuisine: Desserts, features and recipes |
|
14th Week |
İnternational cuisine and vegetarian food samples |
|
15th Week |
|
|
| Recommended or Required Reading | 1. Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
2. Gülan, B. C. (2006). Vejeteryan Mutfağı. Boyun Yayın Grubu, İstanbul. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| 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 |
1 |
1 |
| Preparation for Quiz |
0 |
0 |
0 |
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
15 |
15 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
1 |
10 |
10 |
| Laboratory (including preparation) |
10 |
3 |
30 |
| Final exam |
1 |
1 |
1 |
| Homework |
0 |
0 |
0 |
| Total Work Load | 172 |
| Total Work Load / 30 (h) | 5.73 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
