Information Package / Course Catalogue
Course Code: 
Course Type: 
Couse Group: 
Education Language: 
Work Placement: 
Theory: 0
Prt.: 0
Credit: 0
Lab: 0
ECTS: 
Objectives of the Course

Course Content

Name of Lecturer(s)
Learning Outcomes
1. Explain the relationship between vegetarian nutrition and healthy nutrition.
2. Explain the basic characteristics of vegetarian cuisine by making the definition of culture.
3.Explain vegetarian diet.
4. Provides the ability to create vegetarian menu
5.Makes a vegetarian dish practically
Recommended or Required Reading
1.1. Larousse Gastronomique, Komisyon, Oğlak Yayınları
Weekly Detailed Course Contents
Week 1 - Theoretical
Pre-cooking activities
Week 2 - Theoretical
Preparing cold sauces and marinations
Week 3 - Theoretical
Preparing salads
Week 4 - Theoretical
Preparing appetizers.
Week 5 - Theoretical
Preparing appetizers.
Week 6 - Theoretical
Preparing starters
Week 7 - Theoretical
Preparing hot and cold toast and sandwiches
Week 8 - Theoretical
General Rewiew / Midterm Exam
Week 9 - Theoretical
Preparing cold soups
Week 10 - Theoretical
Preparing olive oil dishes
Week 11 - Theoretical
Preparing cold buffet dishes
Week 12 - Theoretical
Preparing cold buffet dishes
Week 13 - Theoretical
Preparing dish and buffet decorations
Week 14 - Theoretical
Preparing dish and buffet decorations
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142028
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)50
Contribution of Learning Outcomes to Programme Outcomes