| 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) Learns national and international gastronomy practices.
2) They can follow and apply gastronomy trends in the world and in Turkey.
3) Learns new skills to contribute to the field of gastronomy.
4) Gains knowledge about future culinary trends.
5) Comprehends the historical process of new culinary movements.
|
| 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,Problem Solving,Practice,Presentation |
| 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 | | | | | Preparation for Final exam | 1 | 41 | 41 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 35 | 35 | | Laboratory (including preparation) | | | | | Final exam | 1 | 1 | 1 | | Homework | 1 | 30 | 30 | | Total Workload | | | 150 |
|---|
| Total Workload / 30 | | | 5 |
|---|
| ECTS Credits of the Course | | | 5 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
