TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Gain in-depth theoretical and applied knowledge of Spanish culinary culture 2) nformation about socio-cultural and historical developments that affect the culinary culture of Spain. 3) will make practical applications in order to get to know the products and cooking practices of various regions of Spain
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 will be given about the Spanish cuisine food culture, philosophy, basic foodstuffs and general characteristics of the cuisine. Preparation methods and techniques of kitchen product groups will be shown in practice.
COURSE CONTENTS
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture, Discussion, 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 2 2 Preparation for Quiz Individual or group work 2 4 8 Preparation for Final exam 1 20 20 Course hours 14 3 42 Preparation for Midterm exam 1 10 10 Laboratory (including preparation) 8 2 16 Final exam 1 2 2 Homework 2 1 2 Presentation (including preperation) 1 1 1 Total Workload 103 Total Workload / 30 3,43 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No