TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	4
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) It will examine the changes in eating habits with the effect of culture in prehistoric and posthistorical periods. 2) Evaluate the effects of beliefs, socio-economic structures and the environment they live in on the development and change of eating habits 3) The individual will have experience on what issues to consider when creating her diet. 4) Recognize the nutritional habits of different cultures.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction 2nd Week Definitions and General Concepts 3rd Week Cuisine in Prehistory and Post-History 4th Week Food and Culture 5th Week Eating Tools and Meals 6th Week Religions and Nutrition 7th Week Turkish and Ottoman cuisine 8th Week Local Turkish Cuisines 9th Week Midterm 10th Week Local Turkish Cuisines 11th Week World Cuisines 12th Week World Cuisines 13th Week World Cuisines 14th Week General review
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Questions/Answers,Project,Discussion
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 20 Assignment 1 10 Project 1 20 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz Individual or group work 14 2 28 Preparation for Final exam 4 3 12 Course hours 14 3 42 Preparation for Midterm exam 5 1 5 Laboratory (including preparation) Final exam 1 1 1 Homework 5 2 10 Project 1 6 6 Total Workload 105 Total Workload / 30 3,5 ECTS Credits of the Course 4
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No