| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Learns the nutrients.
- Learns food groups.
- Learns the importance of nutrition to prevent diseases.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | Within the scope of this course, students will be informed about Mediterranean Cuisine food culture, philosophy, basic foodstuffs and general characteristics of the cuisine; preparation methods and techniques of product groups belonging to the cuisine will be shown practically. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction/Orientation |
|
2nd Week |
The historical, social and cultural development of the Mediterranean Culinary Culture and the definition of basic and special products of the culinary culture |
|
3rd Week |
Italian Culinary Culture practices |
|
4th Week |
French Culinary Culture practices |
|
5th Week |
Spanish Culinary Culture practices |
|
6th Week |
Greek Culinary Culture practices |
|
7th Week |
Cyprus Culinary Culture practices |
|
8th Week |
Midterm Exam |
|
9th Week |
Moroccan Culinary Culture practices |
|
10th Week |
Portuguese Culinary Culture practices |
|
11th Week |
Moroccan Culinary Culture practices |
|
12th Week |
Algerian Culinary Culture practices |
|
13th Week |
Tunisian Culinary Culture practices |
|
14th Week |
Lebanese Culinary Culture practices |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Uluslararası Gastronomi Mehmet Sarıışık 2021 |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Assignment |
1 |
10 |
| 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 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
2 |
4 |
8 |
| Preparation for Final exam |
1 |
20 |
20 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
10 |
10 |
| Laboratory (including preparation) |
8 |
2 |
16 |
| Final exam |
2 |
1 |
2 |
| Homework |
3 |
1 |
3 |
| Preparation for PdD Qualification Exam |
|
|
|
| Total Work Load | 103 |
| Total Work Load / 30 (h) | 3.43 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
