Information Package / Course Catalogue
| Course Code | : CUL213 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 2 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 3 |
This course aims to equip students with the competencies required to investigate regional culinary cultures and prepare traditional dishes specific to these regions.
Students gain a comprehensive understanding of regional cuisines by learning the concept of regional cuisine and integrating it with the historical development of Turkish cuisine.
| 1. | Doing research about Anatolian Region Cuisine |
| 2. | Makes research on culinary culture in Central Anatolia and Blacksea |
| 3. | Makes research on Eastern Anatolian cuisine culture |
| 4. | To make research on Aegean and Mediterranean cuisine culture |
| 5. | Prepare thematic menus with local cuisines and provide customer appreciation |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 2 | %15 |
| Midterm Examination | 1 | %25 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Lecture - Practice | 14 | 0 | 2 | 28 |
| Assignment | 1 | 3 | 1 | 4 |
| Midterm Examination | 1 | 5 | 1 | 6 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 77 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 3 | 3 | 3 | 5 | 5 | 5 | 2 |
OÇ-2 | 2 | 2 | 3 | 5 | 5 | 5 | 2 |
OÇ-3 | 2 | 2 | 3 | 5 | 5 | 5 | 2 |
OÇ-4 | 2 | 2 | 3 | 5 | 5 | 5 | 2 |
OÇ-5 | 2 | 2 | 2 | 5 | 5 | 5 | 2 |