Information Package / Course Catalogue
| Course Code | : AŞL106 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 1 |
| Credit | : 4 |
| Lab | : 0 |
| ECTS | : 6 |
The aims of this lesson are gain the competencies of preparing the dishes of this kitchen by researching the Turkish cuisine culture, designing new food recipes and conducting activities related to professional development.
To examine the historical development of Turkish cuisine To investigate the food culture of Turkish cuisine To investigate the place of Turkish cuisine among the world cuisines
| Lec. Emrah Köksal SEZGİN |
| 1. | Learns the Historical Development of Turkish Cuisine |
| 2. | Learn and make dishes belonging to Turkish cuisine. |
| 3. | Learn and make pastry belonging to Turkish cuisine |
| 4. | Learn and make desserts belonging to Turkish cuisine. |
| 5. | Learn and make the regional cuisine belonging to Turkish cuisine. |
| 1. | Textbook, supplementary book, and periodicals |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 3 | 56 |
| Lecture - Practice | 14 | 2 | 1 | 42 |
| Studio Work | 14 | 1 | 1 | 28 |
| Midterm Examination | 1 | 8 | 1 | 9 |
| Final Examination | 1 | 12 | 1 | 13 |
| TOTAL WORKLOAD (hours) | 148 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 5 | 5 | 3 | 2 | 3 | 3 | 1 | 5 | 1 | ||||
OÇ-2 | 5 | 5 | 3 | 2 | 3 | 3 | 1 | 5 | 1 | ||||
OÇ-3 | 5 | 5 | 3 | 2 | 3 | 3 | 1 | 5 | 1 | ||||
OÇ-4 | 5 | 5 | 3 | 2 | 3 | 3 | 1 | 5 | 1 | ||||
OÇ-5 | |||||||||||||