Information Package / Course Catalogue
| Course Code | : TRZM214 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
The aim of this course is to evaluate the characteristics of Turkish and world cuisines, their local dishes and their relationship with health.
Examining the relationship between food and culture, recognizing Turkish Cuisine, recognizing world cuisine
| 1. | Understanding the concepts of food and culture |
| 2. | Getting to know the culture of Turkish and world cuisine |
| 3. | Learning the history of Turkish and world cuisine |
| 4. | Recognition dishes peculiar to Turkish and world cuisine |
| 5. | Understanding traditional foods |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Midterm Examination | 1 | 7 | 1 | 8 |
| TOTAL WORKLOAD (hours) | 50 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 5 | ||||||||||
OÇ-2 | |||||||||||
OÇ-3 | |||||||||||
OÇ-4 | |||||||||||
OÇ-5 | |||||||||||