Information Package / Course Catalogue
| Course Code | : AŞL207 |
| 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 competence of preparing the food of these regions by researching the local cuisine culture.
To research the nutrition culture of the regions To investigate the provinces and culinary culture in the regions Research of the dishes specific to the regional cuisine
| 1. | Knows the culinary culture of the Mediterranean region, prepares dishes specific to the region. |
| 2. | Knows the food culture of the Eastern Anatolia Region, cooks dishes belonging to the region. |
| 3. | Knows the cuisine of the Aegean region, prepares dishes specific to the region. |
| 4. | Knows the cuisine of the Southeastern Anatolia Region, prepares dishes specific to the region. |
| 5. | The Central Anatolia Region knows its culinary culture and prepares dishes specific to the region. |
| 6. | Knows the culinary culture of the Black Sea Region, makes the dishes belonging to the region. |
| 7. | Knows the food culture of the Marmara Region and prepares dishes belonging to the region. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Final Examination | 1 | %100 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 3 | 56 |
| Lecture - Practice | 14 | 1 | 1 | 28 |
| Studio Work | 14 | 2 | 1 | 42 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 148 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 5 | 5 | 5 | 5 | 5 |
OÇ-2 | |||||
OÇ-3 | |||||
OÇ-4 | |||||
OÇ-5 | |||||
OÇ-6 | |||||
OÇ-7 | |||||