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) | -
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LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students; 1) Researches and analyzes the concepts of Italian Culinary culture. 2) Comprehends the effect of history, geography and cultural differences in the formation of food cultures. 3) Learns the nutrition, food preparation and consumption habits of Italian Culinary cultures. 4) Knows and applies the cooking methods in Italian Culinary culture. 5) Knows and applies the presentation techniques in Italian Culinary culture.
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MODE OF DELIVERY | Face to face |
PRE-REQUISITES OF THE COURSE | No |
RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
COURSE DEFINITION | Within the scope of this course, information about the philosophy of Italian food culture, basic foodstuffs and the general characteristics of the cuisine will be given. Preparation methods and techniques of kitchen product groups will be shown in practice. |
COURSE CONTENTS |
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RECOMENDED OR REQUIRED READING | |
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Anlatım, Tartışma, Soru-Cevap, Eğitim-Uygulama, Sunum |
ASSESSMENT METHODS AND CRITERIA | | Quantity | Percentage(%) |
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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 |
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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 |
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Total Workload / 30 | | | 6,03 |
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ECTS Credits of the Course | | | 5 |
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LANGUAGE OF INSTRUCTION | Turkish |
WORK PLACEMENT(S) | No |
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