Information Package / Course Catalogue
| Course Code | : REM218 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 2 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
Explaining a kind of cuisine in which meat and meat products are not consumed in general.
Presentation and preparation of foods other than meat and meat products
| 1. | To recognize meat and non-meat foods |
| 2. | Learning vegetarian cuisine |
| 3. | To learn the dishes made with fruits |
| 4. | Recognizing edible flowers |
| 5. | To learn the dishes made with vegetables |
| 1. | Ministry of Culture and Tourism Electronic Book |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 5 | 1 | 4 | 25 |
| Lecture - Practice | 14 | 1 | 4 | 70 |
| Midterm Examination | 1 | 1 | 1 | 2 |
| Final Examination | 1 | 1 | 1 | 2 |
| TOTAL WORKLOAD (hours) | 99 | |||
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 | PÇ-14 | PÇ-15 | PÇ-16 | |
OÇ-1 | 1 | 1 | 3 | 3 | 4 | 1 | 1 | 1 | 2 | 5 | 1 | 4 | 1 | 2 | ||
OÇ-2 | 1 | 1 | 3 | 3 | 4 | 1 | 1 | 1 | 2 | 5 | 1 | 4 | 1 | 2 | ||
OÇ-3 | 1 | 1 | 3 | 3 | 4 | 1 | 1 | 1 | 2 | 5 | 1 | 4 | 1 | 2 | ||
OÇ-4 | 1 | 1 | 3 | 3 | 4 | 1 | 1 | 1 | 2 | 5 | 1 | 4 | 1 | 2 | ||
OÇ-5 | 1 | 1 | 3 | 3 | 4 | 1 | 1 | 1 | 2 | 5 | 1 | 4 | 1 | 2 | ||