BİLGİ PAKETİ / DERS KATALOĞU
| MARITIME COOKERY | |||||
|---|---|---|---|---|---|
| Qualification Awarded | Length of Program | Toplam Kredi (AKTS) | Mode of Study | Level of Qualification & Field of Study | |
| Associate (Short Cycle) Degree | 2 | 120 | FULL TIME |
TQF, TQF-HE, EQF-LLL, ISCED (2011):Level 5 QF-EHEA:Short Cycle TQF-HE, ISCED (1997-2013): |
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General Course Description Information
| Course Code: | AS2016 | ||||||||
| Course Name: | VEGETARIAN KITCHEN | ||||||||
| Course Semester: | Spring | ||||||||
| Course Credits: |
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| Language of instruction: | English | ||||||||
| Condition of Course: | |||||||||
| Does the Course Work Experience Require?: | No | ||||||||
| Course Type : | Bölüm/Program Seçmeli | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Name of Coordinator: | Öğr. Gör. Münevver KAYA | ||||||||
| Course Lecturer(s): | Münevver KAYA | ||||||||
| Course Assistants: |
Objective and Contents of the Course
| Course Objectives: | It is aimed to learn the general structure and history of vegetarian cuisine, to understand vegetarian and vegan culture, to learn the subtleties of vegetarian cuisine. |
| Course Content: | Learning and understanding significance of Vegetarian Cuisine in terms of different perspectives |
Learning Outcomes
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The students who have succeeded in this course;
1) Students who successfully complete this course: (I) Will be able to classify vegetarian flavors. (II) Describe the nutritional value of vegetarian menus. (III) Will be able to combine vegetarian proteins with other ingredients. (IV) Will be able to prepare and present a menu according to the principles of a vegetarian cuisine. (V) Will be able to distinguish the differences of vegetarian cuisine. |
Ders Akış Planı
| Week | Subject | Related Preparation |
| 1) | History of Plant Based Diet: From Paleolithic to Neolithic Era | |
| 2) | History of Plant Based Diet: Religions and Meat Consumption | |
| 3) | Classification Plant Based Diets Specifications of Various Plant Based Diets | |
| 4) | Evidence From Meta-analyses of Prospective Epidemiological Studies on Vegan-Vegetarian Diets | |
| 5) | History of Vegetarian Diets | |
| 6) | Definition of Vegetarianism and Veganism, Scope of Vegetarian and Vegan Food | |
| 7) | Raw Food, Benefits of Raw Food, Raw Food Equipment, Techniques and Groups | |
| 8) | Mid-term exam | |
| 9) | Understanding the Nutritional Needs of Plants and Vegetables for Vegans | |
| 10) | Ethical Perspective: Animal Rights and Meat D2-3 D2-3 Consumption. Environmental Impact of Meat/Fish Consumption | |
| 11) | Societies, non-profit organizations, social movements & activists Vegetarian and Vegan Restaurants | |
| 12) | Interview with a Vegan | |
| 13) | Vegan and Vegetarian Recipes (Breakfast, Salads, Soups, Main Courses, Desserts and Smoothies) | |
| 14) | Types of Cuisine that are Vegetarian-friendly (Asian, Italian etc.) | |
| 15) | Final exam |
Sources
| Course Notes / Textbooks: | Forest, Joseph. Melina, Vesanto., “Cooking Vegetarian: Healtyhy, delicious and easy vegetarian cuisine”, Wiley Brooks, Jessica., “Vegan Diet For Beginners: 50 Delicious Recipes And Eight Weeks Of Diet Plans (Vegan and Vegetarian)”, ISBN:1508593426 Dina, Karin., Dina, Rick,. “The Raw Food Nutrition Handbook: An Essential Guide to Understanding Raw Food Diets”, Healthy Living Publications |
| References: | Forest, Joseph. Melina, Vesanto., “Cooking Vegetarian: Healtyhy, delicious and easy vegetarian cuisine”, Wiley Brooks, Jessica., “Vegan Diet For Beginners: 50 Delicious Recipes And Eight Weeks Of Diet Plans (Vegan and Vegetarian)”, ISBN:1508593426 Dina, Karin., Dina, Rick,. “The Raw Food Nutrition Handbook: An Essential Guide to Understanding Raw Food Diets”, Healthy Living Publications |
Contribution of The Course Unit To The Programme Learning Outcomes
| Course Learning Outcomes | 1 |
|---|---|
| Program Outcomes |
Course - Learning Outcomes
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution |
Learning Activities and Teaching Methods
Assessment & Evaluation Methods of the Course Unit
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 30 |
| Midterms | 1 | % 30 |
| Semester Final Exam | 1 | % 40 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 60 | |
| PERCENTAGE OF FINAL WORK | % 40 | |
| Total | % 100 | |
Workload & ECTS Credits of The Course Unit
| Aktiviteler | Number of Activities | Duration (Hours) | Workload |
| Course | 13 | 39 | 507 |
| Midterms | 1 | 10 | 10 |
| Semester Final Exam | 1 | 20 | 20 |
| Total Workload | 537 | ||