| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| International Gastronomy | TIY132 | Elective | Master's degree | 1 | Spring | 7 |
Name of Lecturer(s)
Prof. Dr. Bilsen BİLGİLİ
Associate Prof. Dr. Dilek DÜLGER ALTINER
Learning Outcomes of the Course Unit
1) Knows the place and importance of food in Turkish culinary culture in human nutrition.
2) Informing about structures and mechanism of action food components
3) Informing about nutrition in chronic diseases, obesity, diet
4) Informing diet habits and gastronomic tourism.
5) Knows the culinary culture according to the region.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||
| 1 | 2 | 3 | 4 | 5 | 6 | ||
| Learning Outcomes | |||||||
| 1 | No relation | High | Middle | No relation | No relation | No relation | |
| 2 | No relation | Middle | No relation | Middle | Middle | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | No relation | No relation | No relation | No relation | High | No relation | |
| 5 | No relation | Middle | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Nutrient composition of food products, physical and chemical properties of water; structure and properties of proteins and amino acids; properties, and classification of lipids and fatty acids; carbohydrates and their classification, Turkish cuisine culture and nutrition habits
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required