PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMS 301	TURKISH CUISINE I	2 + 3	5th Semester	7

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.

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	3	4	5	4	4	5	3	3	4	4	5	5	3	4	5	3	4
LO 002	3	4	5	3	4	5	3	3	4	4	5	5	3	4	5	3	4
Sub Total	6	8	10	7	8	10	6	6	8	8	10	10	6	8	10	6	8
Contribution	3	4	5	4	4	5	3	3	4	4	5	5	3	4	5	3	4

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	6	84
Hours for off-the-classroom study (Pre-study, practice)	14	3	42
Assignments	3	4	12
Mid-terms	3	4	12
Final examination	2	9	18
Internet Searching/ Library Study	2	7	14
Total Work Load ECTS Credit of the Course			182 7

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2023-2024 Fall	1	FİGEN YÜCE
Details	2023-2024 Fall	2	FİGEN YÜCE

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	2023-2024 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer FİGEN YÜCE	fyuce@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

Weeks	Topics
1	The Historical Development of Turkish Cuisine
2	The Historical Development of Turkish Cuisine
3	General Features of Turkish Cuisine
4	General Features of Turkish Cuisine
5	Soups of Turkish Cuisine
6	Vegetable Dishes in Turkish Cuisine
7	Olive Oil Dishes in Turkish Cuisine
8	Legume Dishes in Turkish Cuisine
9	Meat Dishes in Turkish Cuisine (Kebabs, Meatballs, Offal Dishes)
10	Meat Dishes in Turkish Cuisine (Kebabs, Meatballs, Offal Dishes)
11	Pastas in Turkish Cuisine
12	Pastries in Turkish Cuisine
13	Desserts in Turkish Cuisine
14	In terms of nutrition and health assessment of Turkish cuisine.

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	20	Midterm Exam
Field/Clinic/Laboratory Practices	30	Field/Clinic/Laboratory Practices

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

Prospective Student