COURSE UNIT TITLE | COURSE UNIT CODE | SEMESTER | THEORY + PRACTICE (Hour) | ECTS |
PRACTICE OF TURKISH CUISINE CULTURE |
AŞP203 |
Third Term (Fall) |
1 + 3 |
6 |
TYPE OF COURSE UNIT | Compulsory Course |
LEVEL OF COURSE UNIT | Associate Degree |
YEAR OF STUDY | 2 |
SEMESTER | Third Term (Fall) |
NUMBER OF ECTS CREDITS ALLOCATED | 6 |
NAME OF LECTURER(S) | Instructor Sevinç Kuş
|
LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students; 1)
2) 3) 4) 5) 6) 7) 8)
|
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,Practice,Presentation |
ASSESSMENT METHODS AND CRITERIA | | Quantity | Percentage(%) |
---|
Mid-term | 1 | 40 | Assignment | 1 | 20 | Total(%) | | 60 | Contribution of In-term Studies to Overall Grade(%) | | 60 | Contribution of Final Examination to Overall Grade(%) | | 40 | Total(%) | | 100 |
|
ECTS WORKLOAD |
Activities |
Number |
Hours |
Workload |
Midterm exam | 1 | 3 | 3 | Preparation for Quiz | 0 | 0 | 0 | Individual or group work | 14 | 5 | 70 | Preparation for Final exam | 1 | 10 | 10 | Course hours | 14 | 1 | 14 | Preparation for Midterm exam | 1 | 5 | 5 | Laboratory (including preparation) | 14 | 3 | 42 | Final exam | 1 | 10 | 10 | Homework | 2 | 20 | 40 | Total Workload | | | 194 |
---|
Total Workload / 30 | | | 6,46 |
---|
ECTS Credits of the Course | | | 6 |
|
LANGUAGE OF INSTRUCTION | Turkish |
WORK PLACEMENT(S) | No |
| |
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO) |
| LO1 | LO2 | LO3 | LO4 | LO5 | LO6 | LO7 | LO8 | K1 | | | | | | | | | K2 | X | X | X | X | X | X | X | X | K3 | | X | | | | | X | | K4 | | | | X | X | X | | | K5 | | | | | | X | X | | K6 | | | X | | X | | | | K7 | | | | X | | X | | | K8 | | X | | | | | X | | K9 | | | | X | X | | | | K10 | | | X | | X | | X | | K11 | | | | | | | | | K12 | X | X | X | X | X | X | X | X |
|