Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GMS009 | ||||
Course Name: | Vegetarian Kitchen | ||||
Semester: | Spring | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Departmental Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Doç. Dr. ÇAĞLA ÖZER | ||||
Course Lecturer(s): | Aylin Doğaner | ||||
Course Assistants: |
Course Objectives: | Vegetarian history, reasons for choosing a vegetarian diet, types, people and their eating habits, the effect of cooking techniques on nutrients, nutrition in vegetarian individuals due to special circumstances, health evaluation, vegetarian diet and diseases, nutritional elements in vegetarianism, vegan concept and history, pescatarian concept and history, diets by region, the relationship between vegetarian and vegan nutrition and tourism, food and beverage management in vegetarianism and veganism, vegetarian-vegan consumer preferences, problems they face in restaurants, vegetarianism on social media. Teaching students about vegetarian nutrition and topics related to this subject. |
Course Content: | Vegetarian history, reasons for choosing a vegetarian diet, types, people and their eating habits, the effect of cooking techniques on nutrients, nutrition in vegetarian individuals due to special circumstances, health evaluation, vegetarian diet and diseases, nutritional elements in vegetarianism, vegan concept and history, pescatarian concept and history, diets by region, the relationship between vegetarian and vegan nutrition and tourism, food and beverage management in vegetarianism and veganism, vegetarian-vegan consumer preferences, problems they face in restaurants, vegetarianism on social media. |
The students who have succeeded in this course;
1) Explanations are given about the history of vegetarian cuisine and nutritional choices, diet, veganism and pescetarianism. Basically, what vegetarianism is, why it is preferred, its diseases and the diets related to it are explained. Examples from vegetarian-vegan cuisine are given. |
Week | Subject | Related Preparation |
1) | Historical process of vegetarian cuisine and vegetarian nutrition | Related Publications |
2) | Reasons for choosing a vegetarian diet | Related Publicatıons |
3) | Vegetarian types | Related Books |
4) | Reasons for choosing a vegetarian diet | Related Publicatıons |
5) | Health evaluation of vegetarian nutrition | |
6) | Nutritional evaluation of vegetarian diet | |
8) | Vize | |
9) | Vegan concept and its historical development | |
10) | Pescatarian diet and its historical development | |
11) | Vegan, vegetarian and pescatarian diets and dishes according to regions in Turkey | |
12) | Problems faced by vegetarians in restaurants | |
13) | Understanding of vegetarianism on social media | |
14) | Understanding of vegetarianism on social media |
Course Notes / Textbooks: | Ders notları |
References: | Vegetarian cooking |
Course Learning Outcomes | 1 |
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Program Outcomes | ||||||||||||||||||
1) Define and explain the general concepts related to gastronomy and culinary arts. | ||||||||||||||||||
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | ||||||||||||||||||
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | ||||||||||||||||||
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | ||||||||||||||||||
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | ||||||||||||||||||
6) Dominates the terminology of food and beverage. | ||||||||||||||||||
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | ||||||||||||||||||
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | ||||||||||||||||||
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | ||||||||||||||||||
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | ||||||||||||||||||
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | ||||||||||||||||||
12) Follow current developments in the field and profession. | ||||||||||||||||||
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | ||||||||||||||||||
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | ||||||||||||||||||
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | ||||||||||||||||||
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | ||||||||||||||||||
17) Prepares meals of Turkish and different country cuisines. | ||||||||||||||||||
18) Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define and explain the general concepts related to gastronomy and culinary arts. | 2 |
2) | Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | 2 |
3) | Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | 3 |
4) | To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | 3 |
5) | To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | 3 |
6) | Dominates the terminology of food and beverage. | 3 |
7) | Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | 2 |
8) | Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | 2 |
9) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 3 |
10) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 2 |
11) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 2 |
12) | Follow current developments in the field and profession. | 3 |
13) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 2 |
14) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | 3 |
15) | Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | 3 |
16) | Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 2 |
17) | Prepares meals of Turkish and different country cuisines. | 2 |
18) | Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. | 3 |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Midterms | 1 | 40 | 40 | ||||
Final | 1 | 60 | 60 | ||||
Total Workload | 100 |