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COURSE UNIT TITLECOURSE UNIT CODESEMESTERTHEORY + PRACTICE (Hour)ECTS
PRACTICE OF TURKISH CUISINE CULTURE AŞP203 Third Term (Fall) 1 + 3 6

TYPE OF COURSE UNITCompulsory Course
LEVEL OF COURSE UNITAssociate Degree
YEAR OF STUDY2
SEMESTERThird Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED6
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 DELIVERYFace to face
PRE-REQUISITES OF THE COURSENo
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODSLecture,Discussion,Practice,Presentation
ASSESSMENT METHODS AND CRITERIA
 QuantityPercentage(%)
Mid-term140
Assignment120
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 exam133
Preparation for Quiz000
Individual or group work14570
Preparation for Final exam11010
Course hours14114
Preparation for Midterm exam155
Laboratory (including preparation)14342
Final exam11010
Homework22040
Total Workload194
Total Workload / 306,46
ECTS Credits of the Course6
LANGUAGE OF INSTRUCTIONTurkish
WORK PLACEMENT(S)No
  

KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)
LO1LO2LO3LO4LO5LO6LO7LO8
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