Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Associate Prof. Dr. Dilek DÜLGER ALTINER

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Can define and explain the concepts of food and culture
2) Knows the nutrition culture in world cuisines.
3) Obtain current information on gastronomic tourism, food consumption, and nutrition research.
4) Defines and explains the similarities and differences of food cultures of different countries.
5) Can define, discuss and explain the gastronomy and nutritional habits of different countries.

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7	8
Learning Outcomes
	1	Middle	Middle	High	Middle	High	High	Middle	High
	2	High	High	High	Middle	Middle	Middle	Low	Middle
	3	Middle	Low	Middle	Middle	Middle	High	High	Middle
	4	Middle	High	Middle	Middle	Middle	Middle	Low	Middle
	5	Middle	Middle	High	Middle	Middle	High	Middle	Middle

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Not Required

Course Contents

Culinary cultures of selected countries, differences observed by regions, kitchen tools, basic materials used in eating and drinking, types of food, cooking methods, food consumption habits, nutrition studies, examination of regional meat, milk, cereal, dessert, vegetable, and fruit products

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Group Study

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)