DEPARTMENT OF OCCUPATIONAL THERAPY
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

5010003076

Ders İsmi:

Turkish and World Cuisine

Ders Yarıyılı:

Spring
Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Üniversite Seçmeli

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Course Coordinator :

Öğr.Gör. Erkan KOLAT

Course Lecturer(s):

Öğr.Gör. Betül KOÇAK

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

To evaluate the characteristics of world cuisines, local dishes and their relationship with health.

Course Content:

This course; Food and culture, Food and culture II, Historical development of cuisine, Historical development of cuisine, General characteristics of Turkish cuisine, Turkish traditional foods and health interaction, South American cuisines, Asian countries cuisines- East and West Asian countries, Asian countries cuisines- South and North Asian countries, European continental cuisines - Eastern Europe, European continental cuisines - Other European countries, North American cuisines, African cuisines, Drinks and culture; includes topics.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) To be able to define the dishes specific to the world cuisine
2) To be able to explain the preparation and cooking methods of world cuisine dishes.
3) Classification of kitchen tools and cooking techniques
4) To be able to exemplify the special dishes of the world cuisine on special cultural days.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	food and culture	ppt
2)	Food and culture II	ppt
3)	Historical development of the kitchen	ppt
4)	Historical development of the kitchen	ppt
5)	General characteristics of Turkish Cuisine	ppt
6)	Turkish traditional foods and health interaction	ppt
7)	South American cuisines	ppt
8)	midterms	exam
9)	Cuisine of Asian countries - South and North Asian countries	ppt
10)	Cuisine of continental European countries - Eastern Europe	ppt
11)	Cuisine of continental European countries - Other European countries	ppt
12)	North American cuisines	ppt
13)	African continent cuisines	ppt
14)	Drinks and culture	ppt
15)	Asian cuisines - East and West Asian countries	ppt
16)	finals	exam

Sources

Course Notes / Textbooks:

Zencir, E., Yöresel Mutfaklar, Anadolu Üniversitesi,2019, Eskişehir. Bilgin, A., Önçel, S., Osmanlı Mutfağı, Anadolu Üniversitesi, 2019, Eskişehir. Dündar Arıkan, A., Türk Mutfak Kültürü, Anadolu Üniversitesi, 2018, Eskişehir. Gökdemir, A., Mutfak Hizmetleri Yönetimi, Detay Yayıncılık, 2005, Ankara. Fermani, M., Endüstriyel Yiyecek Üretimi, Detay Yayıncılık, 2003, Ankara. Belge, M., Tarih Boyunca Yemek Kültürü, İletişim Yayınları, 2001.

References:

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4
Program Outcomes
1) Has the basic medical knowledge required for evaluations and interventions in the field of ergotherapy.
2) Biopsychosocially evaluates the needs of the person, plans and conducts occupational therapy interventions.
3) Makes occupational therapy applications in order to achieve the most independent level in life activities within the skill and possibilities of the person.
4) It carries out its professional practices within an ethical framework.
5) It makes necessary home, work and social environment arrangements for the independence of the person.
6) It evaluates the person as person-centered and plans her/his interventions accordingly.
7) It works to eliminate the obstacles related to the adaptation of the person to business life and social life.
8) It works in harmony with the multidisciplinary team and makes applications related to occupational therapy.
9) Follows scientific developments related to ergotherapy, constantly updates their knowledge and is open to lifelong learning.
10) Contributes to social arrangements by collaborating with individuals, communities and stakeholders.
11) It respects people's physical, social, cultural and economic differences.
12) Participates in professional, scientific and social meetings, takes an active role in the development and promotion of the occupational therapy profession.
13) Has the ability to develop and execute projects related to occupational therapy field.
14) She/he knows English enough to follow scientific publications.
15) As an occupational therapist, she/he takes responsibility for all her treatments and studies.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Has the basic medical knowledge required for evaluations and interventions in the field of ergotherapy.
2)	Biopsychosocially evaluates the needs of the person, plans and conducts occupational therapy interventions.
3)	Makes occupational therapy applications in order to achieve the most independent level in life activities within the skill and possibilities of the person.
4)	It carries out its professional practices within an ethical framework.
5)	It makes necessary home, work and social environment arrangements for the independence of the person.
6)	It evaluates the person as person-centered and plans her/his interventions accordingly.
7)	It works to eliminate the obstacles related to the adaptation of the person to business life and social life.
8)	It works in harmony with the multidisciplinary team and makes applications related to occupational therapy.
9)	Follows scientific developments related to ergotherapy, constantly updates their knowledge and is open to lifelong learning.
10)	Contributes to social arrangements by collaborating with individuals, communities and stakeholders.
11)	It respects people's physical, social, cultural and economic differences.
12)	Participates in professional, scientific and social meetings, takes an active role in the development and promotion of the occupational therapy profession.
13)	Has the ability to develop and execute projects related to occupational therapy field.
14)	She/he knows English enough to follow scientific publications.
15)	As an occupational therapist, she/he takes responsibility for all her treatments and studies.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Course
Soru cevap/ Tartışma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Semester Final Exam	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	16	3	48
Midterms	1	2	2
Final	1	2	2
Total Workload			80