| TYPE OF COURSE UNIT | Compulsory Course |
| LEVEL OF COURSE UNIT | Associate Degree |
| YEAR OF STUDY | 1 |
| SEMESTER | First Term (Fall) |
| NUMBER OF ECTS CREDITS ALLOCATED | 6 |
| NAME OF LECTURER(S) | Instructor Şerife Umay Cicik
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Have a general knowledge about the historical evolution of French cuisine from medieval age to the 21st century.
2) Comments about the diffusion of new food items into the different cuisines of the world through history.
3) Recognizes the historical past of Turkish cuisine and differentiate various cultural heritages in it.
4) Understands the impact of Industrial revolution (19th century) in food production system in the world.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
| COURSE DEFINITION | |
| COURSE CONTENTS |
|
| RECOMENDED OR REQUIRED READING | |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Discussion,Questions/Answers |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 30 | | Assignment | 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 | 1 | 30 | 30 | | Preparation for Final exam | 1 | 60 | 60 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 46 | 46 | | Laboratory (including preparation) | | | | | Final exam | 1 | 1 | 1 | | Homework | | | | | Total Workload | | | 180 |
|---|
| Total Workload / 30 | | | 6 |
|---|
| ECTS Credits of the Course | | | 6 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
