Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GSY430 | VEGAN CUISINE | 5 | 3 | 3 | 5 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | , TYY: + , EQF-LLL: , QF-EHEA: |
Type of the Course : | Elective |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | The aim of this course is to introduce the characteristics of vegetarian nutrition and to teach vegetarian food and beverage preparation techniques. |
Contents of the Course Unit: | The contents of this course include vegetarian cuisine, the ingredients used, the influence of religious beliefs, vegetarian restaurants, vegetarian food recipes, and the effects of vegetarian nutrition on health. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Explain what vegetarian cuisine means. |
Give examples of what foods and methods are used in the understanding of vegetarian cuisine. |
Differentiate between the other kitchen habits and their differences and similarities. |
Arrange recipes for vegetarian cuisine. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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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 | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Acarya, A., (2000). Vejetaryen Beslenme, Okyanus, İstanbul. |
Şişman, F., (2003). Dünya Vejetaryen Mutfağı, Dost, Ankara. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define the basic concepts of aeronautical standards and rules. (Bloom 1)
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0 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Organize teamwork during the collection, interpretation, announcement and application of data related to the field. (Bloom 6)
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0 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Perform theoretical and practical knowledge related to his/her field in business life using analytical methods and modeling techniques. (Bloom 4)
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0 | |||||
2 |
Choose updated documents, modern techniques and tools required for maintenance applications. (Bloom 2)
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0 | |||||
3 |
Use maintenance manuals and other sources of information in business life to obtain information about the field
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0 | |||||
4 |
Determine the actualities of all technical and administrative documents related with the field. (Bloom 1)
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0 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Use computer software, information and communication technologies at the level required by the field
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0 | |||||
2 |
Interpret the sketches, scheme, graphics that describe the subject. (Bloom 2)
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0 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Develop solutions for problems faced during application. (Bloom 6)
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0 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Determine the learning requirements related with his/her field. (Bloom 3)
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0 | |||||
2 |
Use the lifelong learning principles in occupational development. (Bloom 3)
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1 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply the technical drawing knowledge effectively in business life. (Bloom 3)
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0 | |||||
2 |
By informing the relevant persons and institutions about the related field; state his / her thoughts and suggestions for solutions in the field.
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0 | |||||
3 |
Debate his/her ideas and solution suggestions with experts by supporting them with quantitative and qualitative data. (Bloom 2)
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0 | |||||
4 |
Participate in training related to the field at international level. (Bloom 3)
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0 | |||||
5 |
Organize activities for the professional development of employees under his/her responsibility. (Bloom 6).
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0 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Use the knowledge and skills obtained during undergraduate education in work life. (Bloom 3)
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0 | |||||
2 |
Solve the problems encountered in his/her field. (Bloom 3)
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0 | |||||
3 |
Apply the necessary culture of behavior in the areas of quality management and processes and environmental protection and occupational safety (Bloom 3)
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0 | |||||
4 |
Locate the awareness of safety factor to himself and to the team. (Bloom 1
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 3 | 42 |
Preliminary & Further Study | 14 | 3 | 42 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 0 | 0 | 0 |
Project Work | 0 | 0 | 0 |
Seminar | 0 | 0 | 0 |
Internship | 0 | 0 | 0 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 0 | 0 | 0 |
Implementation/Application/Practice | 0 | 0 | 0 |
Practice at a workplace | 0 | 0 | 0 |
Occupational Activity | 0 | 0 | 0 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 4 | 4 |
Preparation for the Final Exam | 8 | 3 | 24 |
Mid-Term Exam | 1 | 3 | 3 |
Preparation for the Mid-Term Exam | 6 | 2 | 12 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 44 | 0 | 127 |
Total Workload of the Course Unit | 127 | ||
Workload (h) / 25.5 | 5 | ||
ECTS Credits allocated for the Course Unit | 5,0 |