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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS MSH 0007 VEGETARIAN CUISINE ELECTIVE 2 0 0 3

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

Offered to

Efes Vocational School Catering Services Programme Program Of Civil Aviation Management Program of Tourismand Hotel Manegement

Course Objective

To learn vegetarianism and recognize different vegetarian styles practiced in the world. To recognize the health and social benefits of vegetarian diet; to value the richness of Turkish cuisine as an example of vegetarian diet.

Learning Outcomes of the Course Unit

1   Knows vegetarianism and recognizes different vegetarian styles practiced in the world. 2   Recognizes the health and social benefits of vegetarian diet 3   Appreciates and knows the richness of Turkish cuisine as an example of vegetarian diet. 4   Differentiate the different types of ingredients used in vegetarian cuisine 5   Prepares menus & dishes related to vegetarian cuisine

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Introduction to vegetarian cuisine 2 Definition of vegetarianism. Different types of vegetarianism. History of vegetarianism 3 Health issues in vegetarianism. Nutritional benefits. Social benefits 4 Foods with protective qualities. Vegetariens and health 5 Products/Ingredients. Vegetables, fruits, nuts, cereals and their nutritional values. Cooking these ingredients 6 Kitchen practice : Vegetarian stews in Turkish cuisine 7 MIDTERM EXAM 8 Kitchen practice : Vegetarian soups in Turkish cuisine 9 Kitchen practice : Vegetable dishes in olive oil in Turkish cuisine 10 Kitchen practice :Pickles, appetizers and salads in Turkish cuisine 11 Kitchen Practice: Vegetable dishes like meatless stew, Kalya, sautéed, silkme in Turkish cuisine 12 Kitchen practice : Deep-fried vegetable dishes in Turkish cuisine 13 Kitchen Practice: Rice, Patty and savoury pastries in Turkish cuisine

Recomended or Required Reading

Dünya Vejetaryen Mutfağı, ŞIŞMAN, Feza, Dost Kitabevi Yayınları, 2003 The Modern Vegetarian Kitchen, Berley, P., William Morrow Cookbooks, 2004

Planned Learning Activities and Teaching Methods

Lectures, video impressions about the true facts and circumstances related to the subjects, assignments, presentations and by following the current researches through the study of academic papers on the subject.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

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)

selale.glaue@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 2 24 Preparation for midterm exam 1 12 12 Preparation for final exam 1 12 12 Preparations before/after weekly lectures 12 2 24 Midterm 1 2 2 Final 1 2 2 TOTAL WORKLOAD (hours) 76

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 PO.14 PO.15 PO.16 LO.1 3 LO.2 5 LO.3 4 LO.4 3 LO.5 5