PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FBM 415	TURKISH CUISINE AND APPLICATIONS	3 + 3	7th Semester	12

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	Introduce Turkish cuisine and culture to teach kitchen.
Course Content	Turkish cuisine, features dishes of Turkish cuisine, Turkish cuisine in terms of advantages and importance of health.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Turkish cuisine culture
2	Turkish Cuisine, which learns the foods and drinks.
3	Learn to prepare food and drinks specific to Turkish cuisine.
4	Learn the richness of Turkish cuisine

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17
LO 001	5	5	5	5	2	5	3	1	1	1	1	1	1	1	1	1	1
LO 002	5	5	5	5	2	5	3	1	1	1	1	1	1	1	1	1	1
LO 003	5	5	5	5	2	5	3	1	1	1	1	1	1	1	1	1	1
LO 004	5	5	5	5	2	5	3	1	1	1	1	1	1	1	1	1	1
Sub Total	20	20	20	20	8	20	12	4	4	4	4	4	4	4	4	4	4
Contribution	5	5	5	5	2	5	3	1	1	1	1	1	1	1	1	1	1

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	5	70
Hours for off-the-classroom study (Pre-study, practice)	1	11	11
Assignments	2	10	20
Mid-terms	1	7	7
Laboratory	7	10	70
Final examination	1	13	13
Presentation / Seminar Preparation	5	10	50
Report / Project	2	12	24
Quiz	1	11	11
Field Work	3	12	36
Total Work Load ECTS Credit of the Course			312 12

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2019-2020 Fall	1	NURTEN ÇEKAL

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FBM 415	TURKISH CUISINE AND APPLICATIONS	3 + 3	1	Turkish	2019-2020 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. NURTEN ÇEKAL	ncekal@pau.edu.tr		Course location is not specified.	%

Goals		Introduce Turkish cuisine and culture to teach kitchen.
Content		Turkish cuisine, features dishes of Turkish cuisine, Turkish cuisine in terms of advantages and importance of health.

Topics

Weeks	Topics
1	The historical development of Turkish cuisine
2	The historical development of Turkish cuisine
3	Turkish cuisine features
4	Turkish cuisine features
5	Soups in Turkish cuisine
6	Olive oil dishes in Turkish cuisine
7	Türk mutfağındaki zeytinyağlı yemekler
8	Meat dishes in Turkish cuisine
9	Meat dishes in Turkish cuisine
10	Turkish dishes made with dough in the kitchen
11	Turkish dishes made with dough in the kitchen
12	Desert in Turkish cuisine
13	Desert in Turkish cuisine
14	In terms of nutrition and health assessment of Turkish cuisine.

Materials

Materials are not specified.

Resources

Course Assessment

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student