| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Local Cusines | GMS315 | Elective | Bachelor's degree | 3 | Fall | 6 |
Name of Lecturer(s)
Associate Prof. Dr. Kazım Ozan ÖZER
Learning Outcomes of the Course Unit
1) Gains general information about Turkish cuisine culture.
2) Learn the culture dishes and recipes produced in different regions of Turkey.
3) Apply the recipes of the dishes produced in different regions of Turkey.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | Low | Low | Middle | High | Low | Middle | Low | Middle | No relation | |
| 2 | Middle | Low | Low | Middle | High | Middle | Middle | Middle | Middle | High | |
| 3 | Middle | Low | Low | Middle | High | High | Middle | High | Middle | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course covers the Turkish cuisine culture, the concept of local cuisines, Marmara cuisine, Eastern Anatolian cuisine, Central Anatolian cuisine, Southeast Anatolian cuisine, Mediterranean cuisine, Aegean cuisine, the general features of Black Sea cuisine and the application of sample menu recipes.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required