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) Explains the basic features of vegetarian nutrition. 2) Explain the types and characteristics of vegetarian nutrition. 3) Explain the relationship between vegetarian nutrition and healthy nutrition. 4) Explain the basic features of vegetarian cuisine by making the definition of culture. 5) Explain the characteristics of recipes for vegetarian cuisine.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	The definition of vegetarianism, reasons for preference, economic and health management, and the place of regionalism in nutrition, and the regulation of adequate and central recipe preparations for Ortacılar, different culinary cultures and vegetarian nutrition styles are taught.
COURSE CONTENTS	WEEK TOPICS 1st Week Vegetarian nutrition properties 2nd Week Types and characteristics of vegetarian nutrition 3rd Week Types and features of vegetarian nutrition 4th Week Examination of vegetarian nutrition in terms of human health 5th Week Features of vegetarian cuisine 6th Week Vegetarian Cuisine: Beginnings, features, recipes 7th Week Vegetarian Cuisine: Soups, specialties, recipes 8th Week Midterm 9th Week Vegetarian Cuisine: Salads, features and recipes 10th Week Vegetarian Cuisine: Main courses, features and recipes 11th Week Vegetarian Cuisine: Intermediate heat, properties and recipes 12th Week Vegetarian Cuisine: Appetizers, features and recipes 13th Week Vegetarian Cuisine: Desserts, features and recipes 14th Week İnternational cuisine and vegetarian food samples 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara. 2. Gülan, B. C. (2006). Vejeteryan Mutfağı. Boyun Yayın Grubu, İstanbul.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Practice 1 30 Total(%) 70 Contribution of In-term Studies to Overall Grade(%) 70 Contribution of Final Examination to Overall Grade(%) 30 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz 0 0 0 Individual or group work 14 5 70 Preparation for Final exam 1 15 15 Course hours 14 3 42 Preparation for Midterm exam 1 10 10 Laboratory (including preparation) 14 3 42 Final exam 1 1 1 Homework 0 0 0 Total Workload 181 Total Workload / 30 6,03 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No