Information Package / Course Catalogue
| Course Code | : REM219 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 1 |
| Prt. | : 3 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
To teach the basic characteristics of Turkish cuisine; Turkey is to acquire knowledge and skills about the production of dishes from various regions and relevant departments are intended to manage.
To recognize Turkish culinary culture and recipes, cooking methods and to produce new recipes.
| Lec. Ozan GÜNGÖR |
| 1. | To define Turkish culinary cultures |
| 2. | To recognize the materials used in Turkish kitchens |
| 3. | To apply the dishes made in Turkish cuisines |
| 4. | Applying different cooking techniques |
| 5. | To apply different presentation methods |
| 1. | Kollektif, (2012). “Türk Mutfağı”, Doğan Burda Dergi Yayıncılık. |
| 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 | 1 | 28 |
| Lecture - Practice | 14 | 1 | 3 | 56 |
| Assignment | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 4 | 1 | 5 |
| Final Examination | 1 | 2 | 3 | 5 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 5 | 5 | 1 | 5 | 5 |
OÇ-2 | 4 | 4 | 1 | 4 | 4 |
OÇ-3 | 4 | 4 | 1 | 4 | 4 |
OÇ-4 | 4 | 4 | 1 | 4 | 4 |
OÇ-5 | 5 | 5 | 1 | 4 | 4 |