Information Package / Course Catalogue
| Course Code | : REM219 |
| 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 | : 6 |
The aim of this course is to prepare the foods made in Turkish cuisine and to manage the related units
Practical production of soups, vegetable dishes, meat dishes, rice, compote and compote in Turkish cuisine
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| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 4 | 1 | 70 |
| Lecture - Practice | 14 | 1 | 4 | 70 |
| Midterm Examination | 1 | 4 | 1 | 5 |
| Final Examination | 1 | 4 | 1 | 5 |
| TOTAL WORKLOAD (hours) | 150 | |||
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 | 2 | 3 | 3 | 3 | 1 | 1 | 1 | 2 | 5 | 1 | 5 | 1 | 2 | ||
OÇ-2 | 1 | 2 | 3 | 3 | 3 | 1 | 1 | 1 | 2 | 5 | 1 | 5 | 1 | 2 | ||
OÇ-3 | 1 | 2 | 3 | 3 | 3 | 1 | 1 | 1 | 2 | 5 | 1 | 5 | 1 | 2 | ||
OÇ-4 | 1 | 2 | 3 | 3 | 3 | 1 | 1 | 1 | 2 | 5 | 1 | 5 | 1 | 2 | ||
OÇ-5 | 1 | 2 | 3 | 3 | 3 | 1 | 1 | 1 | 2 | 5 | 1 | 5 | 1 | 2 | ||