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VEGAN CUISINE PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION

Language of Instruction : Turkish
Level of the Course Unit : BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course : Elective
Mode of Delivery of the Course Unit Face to face
Coordinator of the Course Unit Prof.Dr. OSMAN ERGÜVEN VATANDAŞ
Instructor(s) of the Course Unit

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 - 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

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
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

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
Total Workload of the Course Unit 127
Workload (h) / 25.5 5
ECTS Credits allocated for the Course Unit 5,0