GASTRONOMY AND CULINARY ARTS (ENGLISH) | |||||
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Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GCA301 | ||||||||
Course Title: | Food Legislation | ||||||||
Course Semester: | 5. Semester / Fall | ||||||||
Course Credits: |
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Language of instruction: | EN | ||||||||
Prerequisite of the course: | No | ||||||||
Type of course: | Necessary | ||||||||
Level of course: |
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Course Lecturer(s): |
Dr.Öğr.Üyesi Eyüp KARAYILAN |
Course Objectives: | |
Course Objective: | |
Mode of Delivery: |
Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
Skills (Describe as Cognitive and/or Practical Skills.) | ||
Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.) |
Week | Subject | ||
|
No Effect | 1 Lowest | 2 Average | 3 Highest |
Ders Öğrenme Kazanımları | ||||||||||||||
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Program Outcomes | ||||||||||||||
1) Recognizes educational resources and culinary tools in the field of gastronomy. | ||||||||||||||
2) Defines the working areas and responsibilities of the personnel in a food and beverage business. | ||||||||||||||
3) Defines the occupational safety rules in the working environment. | ||||||||||||||
4) By understanding the physical and chemical events behind cooking, she/he knows in advance the effects of the methods she/he uses on food. | ||||||||||||||
5) Develops creative menus | ||||||||||||||
6) Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||||||||||
7) Recognizes and promotes national cuisine culture. | ||||||||||||||
8) Designs menus within the framework of professional ethics and health rules. | ||||||||||||||
9) She/He takes responsibility for everything from the recipe to the presentation of the food in the kitchen. | ||||||||||||||
10) Develop a positive attitude towards lifelong learning, use knowledge effectively. | ||||||||||||||
11) By using Turkish correctly, he/she has a command of his/her mother tongue. | ||||||||||||||
12) Recognizes the concepts of teamwork and time management. | ||||||||||||||
13) Develops cooking techniques. | ||||||||||||||
14) It carries out economic activities such as marketing and cost analysis of a business related to the field of gastronomy. |
Q & A | |
Case Problem Solving/ Drama- Role/ Case Management | |
Laboratory | |
Quantitative Problem Solving | |
Fieldwork | |
Group Study / Assignment | |
Individual Assignment | |
WEB-based Learning | |
Internship | |
Practice in Field | |
Project Preparation | |
Report Writing | |
Seminar | |
Supervision | |
Social Activity | |
Occupational Activity | |
Occupational Trip | |
Application (Modelling, Design, Model, Simulation, Experiment et.) | |
Reading | |
Thesis Preparation | |
Field Study | |
Student Club and Council Activities | |
Other | |
Logbook | |
Interview and Oral Conversation | |
Research | |
Watching a movie | |
Bibliography preparation | |
Oral, inscribed and visual knowledge production | |
Taking photographs | |
Sketching | |
Mapping and marking | |
Reading maps | |
Copying textures | |
Creating a library of materials | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | % 0 | |
Laboratory | % 0 | |
Application | % 0 | |
Practice Exam | % 0 | |
Quizzes | % 0 | |
Homework Assignments | % 0 | |
Presentation | % 0 | |
Project | % 0 | |
Special Course Internship (Work Placement) | % 0 | |
Field Study | % 0 | |
Article Critical | % 0 | |
Article Writing | % 0 | |
Module Group Study | % 0 | |
Brainstorming | % 0 | |
Role Playing + Dramatizing | % 0 | |
Out of Class Study | % 0 | |
Preliminary Work, Reinforcement | % 0 | |
Application Repetition etc. | % 0 | |
Homework (reading, writing, watching movies, etc.) | % 0 | |
Project Preparation + Presentation | % 0 | |
Report Preparation + Presentation | % 0 | |
Presentation / Seminar Preparation + Presenting | % 0 | |
Oral examination | % 0 | |
Midterms | % 0 | |
Final | % 0 | |
Report Submission | % 0 | |
Bütünleme | % 0 | |
Kanaat Notu | % 0 | |
Committee | % 0 | |
Yazma Ödev Dosyası | % 0 | |
Portfolio | % 0 | |
Take-Home Exam | % 0 | |
Logbook | % 0 | |
Discussion | % 0 | |
Participation | % 0 | |
total | % 0 | |
PERCENTAGE OF SEMESTER WORK | % 0 | |
PERCENTAGE OF FINAL WORK | % 0 | |
total | % 0 |