COURSE UNIT TITLE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

YELIZ DEMIR

Offered to

Gastronomy and Culinary Arts

Course Objective

Starting from the Turkish food culture, Turkish culture in the cuisine and to explain the importance of Turkish cuisine in the materials used and to ensure the implementation of student teaching dishes.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Makbule Gezmen Karadağ / Feride Çelebi / Yasemin Ertaş /Nevin Şanlıer, Geleneksel Türk Mutfağından Seçmeler , ISBN 978-605-4940-66-0, ANKARA, 2014, DETAY YAYINCILIK

Planned Learning Activities and Teaching Methods

Lecture, In Class Activities, Case Studies

Assessment Methods

Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly app performance (%40)
2. Final: Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

1.Midterm Exam
2. Final Exam
3. Weekly app review

Language of Instruction

Turkish

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. The instructor have the right to make practical examinations.
3. Lectures have the right to give homework.
4. Lectures have the right to weekly performance evaluation
4. The students are subject to the principles of faculty teaching and examination principles

Contact Details for the Lecturer(s)

E-mail: yeliz.demir@deu.edu.tr

Office Hours

Tuesday: 11:50-12:50

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes