VEGAN CUISINE PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY430	VEGAN CUISINE	6	3	3	5

GENERAL INFORMATION
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
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)
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
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	Reading article	The influence of religions in vegetarian nutrition	Lecturing
9	Reading book	Standardization in vegetarian nutrition	Lecturing
10	-	MID-TERM EXAM	-
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
Acarya, A., (2000). Vejetaryen Beslenme, Okyanus, İstanbul.
Şişman, F., (2003). Dünya Vejetaryen Mutfağı, Dost, Ankara.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Explain the historical development process of Aviation Management.		1
2	Use computer programs related to Aviation Transportation.	0
3	Define basic concepts related with aviation management.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts in the field with other social sciences such as law, sociology, philosophy and history.	0
2	Classify the relationship between the basic functions of the business and the interactions between these functions.		1
3	Apply knowledge and skills related to his / her field by considering the legal aspect of occupational health and safety.		1
4	Explain the concepts of entrepreneurship and innovation with the field.		1

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Manage operational activities related to the airline.		1
2	Gain lifelong learning skills and use knowledge of the field in the business life with the awareness of social responsibility.		1

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Prepare written agreements with relevant institutions in accordance with the legislation.		1
2	Perform the theoretical and practical knowledge related to the field with appropriate analytical methods and modeling techniques in business life.		1
3	Manage all phases from planning to implementation of aviation operations as a member of a team.		1
4	Cooperate with stakeholders related to air transport.	0
5	Develop the modern techniques and tools necessary for applications related to the field.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Execute a study in his/her field independently.					4
2	Decide as an individual or a team member to solve the problems encountered in applications related to the field.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate advanced knowledge and skills in his/her field with a critical approach.					4
2	Apply activities to improve his/her performance and his / her responsibility in line with the learning objectives by determining the learning needs.			2

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Communicate with people and institutions related to the field in writing and verbally.				3
2	Explain his/her thoughts on the issues related to the field and suggestions for solutions to the problems by the related departments by using supporting quantitative and qualitative data.			2
3	Organize projects and activities for the social environment with social responsibility consciousness and to be able to apply those.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Manage airports and terminal operations efficiently using aviation and business information.		1

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
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