| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Associate Degree |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 5 |
| NAME OF LECTURER(S) | -
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Explain the Seljuk and Ottoman culinary culture.
2) Will be able to define cooking methods in Seljuk and Ottoman cuisine.
3) Define the materials used in Ottoman cuisine.
4) She/he can prepare Ottoman dishes in accordance with the period.
5) Learns Ottoman Palace Cuisine desserts.
6) Learns Ottoman Palace Cuisine drinks.
7) Learns Ottoman Palace Cuisine.
|
| 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,Questions/Answers,Practice,Presentation |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 40 | | Total(%) | | 40 | | Contribution of In-term Studies to Overall Grade(%) | | 40 | | Contribution of Final Examination to Overall Grade(%) | | 60 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 1 | 1 | | Preparation for Quiz | | | | | Individual or group work | 14 | 3 | 42 | | Preparation for Final exam | 1 | 20 | 20 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 15 | 15 | | Laboratory (including preparation) | 14 | 3 | 42 | | Final exam | 1 | 2 | 2 | | Homework | | | | | Total Workload | | | 164 |
|---|
| Total Workload / 30 | | | 5,46 |
|---|
| ECTS Credits of the Course | | | 5 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
