| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Dietry Cuisine | GMS306 | Elective | Bachelor's degree | 3 | Spring | 6 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Assistant Prof. Dr. Alican AKÇİÇEK
Learning Outcomes of the Course Unit
1) learn first in a healthy diet
2) Teach the principles of diet planning.
3) Preparation and presentation of diet kitchen
4) Importance of Nutrition
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | Middle | No relation | No relation | Middle | No relation | Middle | High | No relation | No relation | No relation | |
| 2 | Middle | Middle | Middle | Middle | Middle | Middle | No relation | Middle | No relation | No relation | |
| 3 | Low | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | Middle | No relation | No relation | No relation | Middle | No relation | Middle | No relation | No relation | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Basic Principles of Nutrition
Course Contents
Industrial food sector has also existence in the healthcare sector. Students will find a sound investment management opportunity in terms of both employment and continuity in this field where nutrition, dietetics and hygiene matters come to the forefront.
Weekly Schedule
1) Diet nutrition2) Diet style nutrition
3) The general structure of diet kitchens
4) Materials used in diet kitchens
5) Preparation and presentation-1
6) Preparation and presentation-2
7) Preparation and presentation-3
8) Preparation and presentation-4
9) mid-term exam
10) Besinlerin bileşimi ve beslenme ile ilgili bazı tanımlar
11) Structure of Human Body and Nutrition
12) Dietary food preparation techniques and principles
13) Dietary food preparation techniques and principles-2
14) Diet menu preparation
15) Preparing food for special nutrition
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
Assessment Methods and Criteria
Contribution of Quiz to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required