Description of Individual Course Units
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Offered By |
Seferihisar Fevziye Hepkon School of Applied Sciences |
Level of Course Unit |
First Cycle Programmes (Bachelor's Degree) |
Course Coordinator |
ASISTANT PROFESSOR MUSTAFA ÜNÜVAR |
Offered to |
Tourism and Hotel Management |
Course Objective |
Starting from the Turkish food culture, Turkish culture in the cuisine and to explain the importance of Turkish cuisine in the materials used and to ensure the implementation of student teaching dishes. |
Learning Outcomes of the Course Unit |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
Makbule Gezmen Karadağ / Feride Çelebi / Yasemin Ertaş /Nevin Şanlıer, Geleneksel Türk Mutfağından Seçmeler , ISBN 978-605-4940-66-0, ANKARA, 2014, DETAY YAYINCILIK |
Planned Learning Activities and Teaching Methods |
Expression, Practice |
Assessment Methods |
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Further Notes About Assessment Methods |
None |
Assessment Criteria |
To be announced. |
Language of Instruction |
Turkish |
Course Policies and Rules |
To be announced. |
Contact Details for the Lecturer(s) |
To be announced. |
Office Hours |
To be announced. |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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