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VEGAN CUISINE COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY430 VEGAN CUISINE 5 3 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 - Definition and reasons of vegetarian nutrition Lecturing
2 Reading article Ingredients used in vegetarian food Lecturing
3 Reading article Variety of vegetarian food Lecturing
4 Reading article Vitamin balance in vegetarian nutrition Lecturing
5 Reading article Replacement of animal foods in vegetarian nutrition Lecturing
6 Reading article The effect of vegetarian nutrition on health Lecturing
7 Reading article Geniuses who prefer vegetarian feeding Lecturing
8 - MID-TERM EXAM -
9 Reading article The influence of religions in vegetarian nutrition Lecturing
10 Reading book Standardization in vegetarian nutrition Lecturing
11 Reading book Vegetarian restaurants Lecturing
12 Reading book Vegetarian food in Asian cuisine Lecturing
13 Reading book Vegetarian characteristics of local products Lecturing
14 Reading book Food recipes in vegetarian nutrition Lecturing
15 Reading book Vegetarian nutrition worldwide Lecturing
16 - FINAL EXAM -
17 - FINAL EXAM -