DEPARTMENT OF OCCUPATIONAL THERAPY
Qualification Awarded	Program Süresi	Toplam Kredi (AKTS)	Öğretim Şekli	Yeterliliğin Düzeyi ve Öğrenme Alanı
Bachelor's (First Cycle) Degree	4	240	FULL TIME	TYÇ, TR-NQF-HE, EQF-LLL, ISCED (2011):Level 6 QF-EHEA:First Cycle TR-NQF-HE, ISCED (1997-2013): 72

Ders Genel Tanıtım Bilgileri

Course Code:

5010003076

Ders İsmi:

Turkish and World Cuisine

Ders Yarıyılı:

Spring
Fall

Ders Kredileri:

Theoretical	Practical	Labs	Credit	ECTS
2	0		2	3

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Other Recommended Topics for the Course:

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:

E-Learning

Course Coordinator :

Öğr.Gör. Betül KOÇAK GÜMÜŞ

Course Lecturer(s):

Öğr.Gör. Betül KOÇAK GÜMÜŞ

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) Describes the basic concepts of basic medical sciences and occupational therapy and the role of occupational therapy in promoting and maintaining health.
2) Describes assessment and intervention methods within the framework of occupational therapy-specific theories and models in individual and community-based interventions.
3) Analyzes activities to reduce participation restrictions in individuals' performance areas, makes environmental arrangements, plans and implements interventions and preventive approaches that will increase performance capacity.
4) Identifies and designs research needs on topics related to occupational therapy science and practice, collects data, analyzes and reports results.
5) Takes responsibility independently and as a member of a multidisciplinary team within the framework of professional ethics and quality standards.
6) With the awareness of lifelong learning, they follow accurate and up-to-date information, developments in science and technology, and use the information they acquire effectively.
7) Uses verbal and written communication and language skills effectively, informs the individuals he/she serves, caregivers, the team he/she works with and other stakeholders.
8) By observing the legal rights of the profession and the quality of occupational therapy services, they use their professional knowledge and skills with a professional identity and contribute to the well-being of the individuals they serve.
9) Plans and implements individual and social approaches without discrimination, taking into account personal differences and their effects on activities, roles and participation.
10) He/she is aware of the universal and societal effects and legal consequences of the practices related to his/her field.

Ders - Öğrenme Kazanımı İlişkisi

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

	Program Outcomes	Level of Contribution
1)	Describes the basic concepts of basic medical sciences and occupational therapy and the role of occupational therapy in promoting and maintaining health.
2)	Describes assessment and intervention methods within the framework of occupational therapy-specific theories and models in individual and community-based interventions.
3)	Analyzes activities to reduce participation restrictions in individuals' performance areas, makes environmental arrangements, plans and implements interventions and preventive approaches that will increase performance capacity.
4)	Identifies and designs research needs on topics related to occupational therapy science and practice, collects data, analyzes and reports results.
5)	Takes responsibility independently and as a member of a multidisciplinary team within the framework of professional ethics and quality standards.
6)	With the awareness of lifelong learning, they follow accurate and up-to-date information, developments in science and technology, and use the information they acquire effectively.
7)	Uses verbal and written communication and language skills effectively, informs the individuals he/she serves, caregivers, the team he/she works with and other stakeholders.
8)	By observing the legal rights of the profession and the quality of occupational therapy services, they use their professional knowledge and skills with a professional identity and contribute to the well-being of the individuals they serve.	3
9)	Plans and implements individual and social approaches without discrimination, taking into account personal differences and their effects on activities, roles and participation.
10)	He/she is aware of the universal and societal effects and legal consequences of the practices related to his/her field.

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