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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 301TURKISH CUISINE I2 + 35th Semester7

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
1Turkish cuisine culture
2Turkish Cuisine, which learns the foods and drinks.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00134544533445534534
LO 00234534533445534534
Sub Total6810781066881010681068
Contribution34544533445534534

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)14342
Assignments3412
Mid-terms3412
Final examination2918
Internet Searching/ Library Study2714
Total Work Load

ECTS Credit of the Course






182

7
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Fall1NURTEN ÇEKAL
Details 2019-2020 Fall2NURTEN ÇEKAL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 301 TURKISH CUISINE I 2 + 3 1 Turkish 2019-2020 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. NURTEN ÇEKAL ncekal@pau.edu.tr TUR AB110 %70
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
WeeksTopics
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
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes