PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMS 558	LOCAL CUISINE IN TURKEY	3 + 0	2nd Semester	7,5

COURSE DESCRIPTION

Course Level	Master's Degree
Course Type	Elective
Course Objective	Understanding the regional differences and features of Turkish cuisine.
Course Content	Regional cuisine in Turkey, the local food kitchen, dining culture specific to the region
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	knows different region-specific food culture in the Turkish kitchen.
2	knows dishes unique to the region.

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	1	14	14
Hours for off-the-classroom study (Pre-study, practice)	10	14	140
Assignments	2	6	12
Mid-terms	1	14	14
Final examination	1	14	14
Presentation / Seminar Preparation	1	1	1
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2023-2024 Spring	1	HATİCE AKTÜRK
Details	2016-2017 Spring	1	NURTEN ÇEKAL

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMS 558	LOCAL CUISINE IN TURKEY	3 + 0	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Asts. Prof. Dr. HATİCE AKTÜRK	hakturk@pau.edu.tr		TUR A0303	%

Goals		Understanding the regional differences and features of Turkish cuisine.
Content		Regional cuisine in Turkey, the local food kitchen, dining culture specific to the region

Topics

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

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

Prospective Student