| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ASC10420188410 | LOCAL CUISINES | Compulsory | 1 | 2 | 4 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| This course is aimed to gain the qualifications to prepare the dishes of these regions by investigating the local culinary culture. |
| Name of Lecturer(s) |
| Öğr. Gör. Nagehan AYDIN SARI |
| Learning Outcomes |
| 1 | To do research about Central Anatolia region culinary culture | | 2 | Do research on Eastern Anatolian culinary culture | | 3 | Do research on Southeast Anatolia culinary culture | | 4 | Do research on culinary culture of the Mediterranean region | | 5 | Do research on Aegean culinary culture | | 6 | Do research on the Black Sea culinary culture | | 7 | To research about Thrace cuisine |
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| Mode of Delivery |
| Evening Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Central Anatolian Cuisine Central Anatolia Cuisine Foods Eastern Anatolia Region Foods Eastern Anatolia Region Foods Southeastern Anatolia Foods Southeastern Anatolia Foods Mediterranean Foods Mediterranean Foods Mediterranean Foods Aegean Foods Aegean Foods Blacksea Region Foods Blacksea Region Foods Foods Trakya Foods Trakya Foods Foods |
| Weekly Detailed Course Contents |
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| 1 | Central Anatolian Cuisine | | | | 2 | Central Anatolian Cuisine Food
| | | | 3 | Eastern Anatolia Region Cuisine
| | | | 4 | Eastern Anatolia Region Foods
| | | | 5 | Southeastern Anatolia Cuisine
| | | | 6 | Southeastern Anatolia Cuisine Foods
| | | | 7 | Mediterranean cuisine
| | | | 8 | Midterm | | | | 9 | Mediterranean Cuisine Foods
| | | | 10 | Aegean Cuisine
| | | | 11 | Ege Turkish Cuisine
| | | | 12 | Blacksea Region Cuisine
| | | | 13 | Blacksea Region Cuisine Cuisine
| | | | 14 | Thrace Cuisine
| | | | 15 | Thrace Cuisine
| | | | 16 | Final Exam
| | |
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| Recommended or Required Reading |
| Megep Ders Modülleri
İnternet
Yöresel Mutfak Tarifleri |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
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| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 4 | 56 |
| Practice | 14 | 2 | 28 |
| Question-Answer | 7 | 1 | 7 |
| Demonstration | 7 | 1 | 7 |
| Self Study | 7 | 1 | 7 |
| Individual Study for Mid term Examination | 7 | 1 | 7 |
| Individual Study for Final Examination | 6 | 1 | 6 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 4 | 4 | 4 | 4 | 5 | 5 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 4 | 5 | 4 | 4 | 4 | 4 | | LO2 | 4 | 5 | 4 | 4 | 5 | 4 | 4 | 3 | 4 | 3 | 3 | 4 | 4 | 4 | 4 | 3 | 4 | 4 | 3 | 3 | | LO3 | 4 | | 3 | 4 | 4 | 3 | 3 | 4 | 4 | 4 | 4 | 4 | 3 | 4 | 4 | 4 | 4 | 4 | 3 | 4 | | LO4 | 4 | 4 | 4 | 5 | 4 | 5 | 4 | 4 | 3 | 3 | 3 | 4 | 3 | 3 | 3 | 4 | 3 | 4 | 4 | 3 | | LO5 | 3 | 3 | 5 | 4 | 5 | 4 | 4 | 3 | 4 | 5 | 4 | 4 | 4 | 4 | 3 | 5 | 5 | 5 | 4 | 4 | | LO6 | 3 | 4 | 3 | 4 | 3 | 3 | 5 | 4 | 3 | 5 | 4 | 4 | 3 | 4 | 4 | 4 | 4 | 5 | 4 | 5 | | LO7 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 5 | 5 | 3 | 5 | 5 | 3 | 5 | 5 | 5 | 4 | 4 | 5 | 4 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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