| TYPE OF COURSE UNIT | Compulsory Course |
| LEVEL OF COURSE UNIT | Associate Degree |
| YEAR OF STUDY | 1 |
| SEMESTER | First Term (Fall) |
| NUMBER OF ECTS CREDITS ALLOCATED | 6 |
| NAME OF LECTURER(S) | Instructor Şerife Umay Cicik
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Explain the domestication processes of plants and animals.
2) Knows and interprets the historical breaks in the transition from the discovery of fire to modern cuisine.
3) Knows the new world and old world dishes and analyzes how this has shaped the culinary cultures of the countries.
4) List the important historical events in the process of food globalization chronologically.
5) Understands food and human relations.
6) Analyzes other disciplines in which food is patterned.
7) Follows current developments in gastronomy.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
| COURSE DEFINITION | |
| COURSE CONTENTS |
|
| RECOMENDED OR REQUIRED READING | |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Discussion,Questions/Answers |
| 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 WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 1 | 1 | | Preparation for Quiz | | | | | Individual or group work | 14 | 5 | 70 | | Preparation for Final exam | 1 | 20 | 20 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 20 | 20 | | Laboratory (including preparation) | | | | | Final exam | 1 | 2 | 2 | | Homework | 1 | 25 | 25 | | Total Workload | | | 180 |
|---|
| Total Workload / 30 | | | 6 |
|---|
| ECTS Credits of the Course | | | 6 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
