DEPARTMENT OF OCCUPATIONAL THERAPY | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | 5010003076 | ||||||||
Ders İsmi: | Turkish and World Cuisine | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Üniversite Seçmeli | ||||||||
Course Level: |
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Mode of Delivery: | |||||||||
Course Coordinator : | Öğr.Gör. Erkan KOLAT | ||||||||
Course Lecturer(s): |
Öğr.Gör. Betül KOÇAK |
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Course Assistants: |
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. |
The students who have succeeded in this course;
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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 |
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: | 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. |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
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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. |
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. |
Anlatım | |
Course | |
Soru cevap/ Tartışma |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) |
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 |
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 |