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 :	, 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	-	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

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define basic concepts related with logistics.	0
2	Relate the information on economy and sustainability with the field.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Explain the planning and implementation process in logistics operations.	0
2	Relate the theoretical and practical knowledge in the field with International Trade, Business and Economics.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Generate a solution for the problems encountered in logistics activities	0
2	Apply analytical methods and modeling techniques in logistics planning processes	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use the theoretical and practical knowledge about the field within the framework of logistics operations.	0
2	Prepare visual report, presentation and project in English and Turkish about logistics activities.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Decide the follow-up and control processes of logistics operations.	0
2	Perform as a leader or a team member and complete the tasks assigned to him/her in the team regarding the planning and implementation of logistic activities.	0
3	Prepare the logistic projects.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Research on scientific, sectoral developments and innovations related to the field.		1
2	Gain the basic knowledge necessary for the planning process of logistics activities and human resources performance management.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Follow national and international sectoral practices and arrange projects and organizations related to logistics area including sustainability, environmental awareness and energy efficiency elements.			2
2	Cooperate to bring innovative ideas to the stakeholders in the sector using logistics-related databases, information and communication technologies.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills related to his / her field by taking into account his legal, social and ethical responsibilities.	0
2	Decide on the necessary planning and regulations regarding his/her field by considering the legal aspects of logistics applications.	0

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