1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 736 CULINARY (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
ASC 221LOCAL KITCHENS4 + 23rd Semester8

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective This course is aimed at researching the regional cuisine culture to gain competency in this area to prepare meals
Course Content Central region to do research on the culinary culture , research in Eastern Anatolia culinary culture of research in the Southeastern Anatolian cuisine culture, Mediterranean Region to conduct research on the culinary culture , research in the Aegean cuisine, culture, the Black Sea to conduct research on the culinary culture of Thrace culinary culture To inquire about
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Central Anatolian Cuisine
2Central Anatolian Kitchen Dishes
3Eastern Anatolia Region Cuisine
4Eastern Anatolia Region Kitchen Dishes
5Southeastern Anatolia Cuisine
6Southeastern Anatolia Kitchen Dishes
7Mediterranean Cuisine
8Mediterranean Kitchen Dishes
9Aegean Cuisine
10Aegean kitchen Dishes
11Black Sea Coast Cuisine
12Black Sea region Kitchen Dishes
13Thrace Cuisine
14Thrace Kitchen Dishes

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
LO 002            
LO 003            
LO 004            
LO 005            
LO 006            
LO 007            
LO 008            
LO 009            
LO 010            
LO 011            
LO 012            
LO 013            
LO 014            
Sub Total            
Contribution000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14684
Hours for off-the-classroom study (Pre-study, practice)14228
Assignments3412
Mid-terms166
Final examination188
Report / Project14114
Practice Professional Skills (Student)14228
Internet Searching/ Library Study14228
Total Work Load

ECTS Credit of the Course





208

8
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall2FİGEN YÜCE


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 221 LOCAL KITCHENS 4 + 2 2 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer FİGEN YÜCE fyuce@pau.edu.tr TMYO A0105 TMYO B0003 %80
Goals This course is aimed at researching the regional cuisine culture to gain competency in this area to prepare meals
Content Central region to do research on the culinary culture , research in Eastern Anatolia culinary culture of research in the Southeastern Anatolian cuisine culture, Mediterranean Region to conduct research on the culinary culture , research in the Aegean cuisine, culture, the Black Sea to conduct research on the culinary culture of Thrace culinary culture To inquire about
Topics
WeeksTopics
1 History of Turkish Cuisine
2 Mediterranean Region Cuisine
3 Eastern Anatolia Cuisine
4 Eastern Anatolia Cuisine
5 Aegean Region Cuisine
6 Marmara Region Cuisine
7 Marmara Region Cuisine
8 Southeastern Anatolia Cuisine
9 Southeastern Anatolia Cuisine
10 Midterm
11 Central Anatolia Cuisine
12 Central Anatolia Cuisine
13 Black Sea Region Cuisine
14 Black Sea Region Cuisine
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam40Final Exam
Midterm Exam30Midterm Exam
Field/Clinic/Laboratory Practices30Field/Clinic/Laboratory Practices
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes