Description of Individual Course Units
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Offered By |
Gastronomy and Culinary Arts |
Level of Course Unit |
First Cycle Programmes (Bachelor's Degree) |
Course Coordinator |
UĞUR LOKMAN |
Offered to |
Gastronomy and Culinary Arts |
Course Objective |
It is aimed to research the culinary culture (history, geography, religious beliefs, meals, food and beverages) in Europe and the Americas, and to gain competencies in preparing dishes from these cuisines, designing new food recipes and carrying out activities related to professional development. |
Learning Outcomes of the Course Unit |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
1. Sarıışık, Mehmet ve Özbay, Gülçin. ULUSLARARASI GASTRONOMI Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık. |
Planned Learning Activities and Teaching Methods |
1. Lectures |
Assessment Methods |
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*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable. |
Further Notes About Assessment Methods |
1. Midterm Exam: Midterm exam includes subjects and assignments in the course content, weekly homework and weekly app performance (40%). |
Assessment Criteria |
Students; |
Language of Instruction |
Turkish |
Course Policies and Rules |
1. Attending at least 70 percent of lectures is mandatory. |
Contact Details for the Lecturer(s) |
ugur.lokman@deu.edu.tr |
Office Hours |
Thursday:10:00-12:00 |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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