COURSE UNIT TITLE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

ASSISTANT PROFESSOR DEMET BAĞIRAN ÖZŞEKER

Offered to

Gastronomy and Culinary Arts

Course Objective

Nutrition and health to interpret the relationship, Grouped as nutrients carbohydrates, proteins, fats, vitamins and minerals, dietary sources, requirements in various age groups, is evaluate the metabolism

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

Prof. Dr. Sıdıka Bulduk, Beslenme Ilkeleri ve Mönü Planlama, Detay Yayıncılık, 2013
Thompson, J & Manore M.(2005).Nutrition: An Applied Approach. San Francisco: Pearson Benjamin

Planned Learning Activities and Teaching Methods

1. Lecture
2. Discussion by students of the topics within the scope of the course topics researched by the groups - Case study analysis
3. Homework 1
4. Project Homework 2
5. Presentation

Assessment Methods

Further Notes About Assessment Methods

1. Homework assignments will cover the topics covered during the course. Students' knowledge of concepts and theories will be measured through homework.

2. Homework assignments will be prepared individually and detailed information will be given at the beginning of the term. Homework assignments will replace the midterm exam grade.

3. Term projects, detailed information will be given at the beginning of the term.

4. Detailed information about presentations will be given at the beginning of the term.

5. Term Project will replace the final grade.

Assessment Criteria

Evaluation Criteria for Term Papers and Term Projects:

Student submits a report conforming to the term project template determined by the course instructor (5 points)
This element is not provided 1 (0%)
This element does not entirely fit the template / has major mistakes 2 (40%)
This element fits the template at an acceptable standard / has minor mistakes 3 (60%)
This element complies with the template and meets the expectation 4 (80%)
This element is prepared professionally without mistakes 5 (100%)

Student defines the term project subject and explains it by giving necessary information on its history (20 points)

This element is not provided 1 (0%)
This element is not adequately explained with necessary information 2 (40%)
This element defines the subject an acceptable standard 3 (60%)
This element is developed in a good way and meets the overall expectation 4 (80%)
This element is noteworthy and fits perfectly into the context 5 (100%)

Student discusses whether the term project subject is somehow a part of tourism activities or not by stating the reasons (20 points)

This element is not provided 1 (0%)
This element does not entirely discuss the subject with reasons 2 (40%)
This element fits the context at an acceptable standard 3 (60%)
This element is developed in a good way and fits into the context 4 (80%)
This element is noteworthy and fits perfectly into the context 5 (100%)

The student supports the project with a case study by stating the reasons whether tourism is beneficial or harmful in terms of the project topic (20 points)

This element is not provided 1 (0%)
This element does not entirely discuss the subject with reasons 2 (40%)
This element fits the context at an acceptable standard 3 (60%)
This element is developed in a good way and fits into the context 4 (80%)
This element is noteworthy and fits perfectly into the context 5 (100%)

Student uses relevant and varied references for the term project (10 points)

This element is not provided 1 (0%)
This element lacks relevance and variety 2 (40%)
This element meets the average expectation 3 (60%)
This element meets the overall expectation 4 (80%)
This element is handled professionally 5 (100%)

Student manages presentation time effectively (5 points)

This element is not provided 1 (0%)
This element is not planned well enough 2 (40%)
This element meets the average expectation 3 (60%)
This element meets the overall expectation 4 (80%)
This element is handled professionally 5 (100%)

Student prepares an elaborate visual presentation in accordance with the specified rules (10 points)

This element is not provided 1 (0%)
This element falls short of expectations and does not comply with some rules 2 (40%)
This element complies with most rules and meets the average expectation 3 (60%)
This element complies with most rules and meets the overall expectation 4 (80%)
This element complies with all rules and is handled professionally 5 (100%)

Student uses effective presentation techniques and skills (10 points)

This element is not provided 1 (0%)
This element falls short of expectations 2 (40%)
This element meets the average expectation 3 (60%)
This element meets the overall expectation 4 (80%)
This element is handled professionally 5 (100%)

Language of Instruction

Turkish

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Plagiarism of any type will result in disciplinary action.
3. Tardiness and early departure from lecture will be referred as absenteeism.
4. Using cell-phone for messages or any electronic devices during the course are strictly prohibited.
5. Participation to the course and discussions during the classes are required.

Contact Details for the Lecturer(s)

E-mail: demet.bagiran@deu.edu.tr

Office Hours

Friday: 12:00-13:00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes