DEPARTMENT OF MIDWIFERY | |||||
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) Have the theoretical knowledge and skills to fulfill their roles and responsibilities related to the midwifery discipline. | ||||||||||
2) Have the ability to identify, define, decide, problem-solve, problem-solving, critical thinking, and leadership skills in midwifery practice and selects and applies appropriate analysis and intervention approaches. | ||||||||||
3) Have the ability to understand, interpret, and solve problems related to pregnancy, childbirth, and postpartum care of women and newborns with a holistic perspective and contemporary methods. | ||||||||||
4) To have strong communication and effective working skills both within and between disciplines individually. | ||||||||||
5) Takes at least two out-of-field courses in the education program. | ||||||||||
6) Have the ability to develop, select, and use up-to-date and functional tools related to the midwifery profession, as well as the ability to use information technologies effectively. | ||||||||||
7) Have the ability to communicate verbally and in writing in Turkish and knows at least one foreign language. | ||||||||||
8) Takes part in scientific and social projects in individual and professional development, follows developments in science and technology, and adopts lifelong learning and continuous development as a principle. | ||||||||||
9) Has the ability to design studies related to the midwifery discipline, collect data, analyze, interpret, and report the results. | ||||||||||
10) To be aware of the universal and social effects and legal consequences of midwifery practices. | ||||||||||
11) Provides rights-based and individual-centered care by adopting professional ethical principles and values. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Have the theoretical knowledge and skills to fulfill their roles and responsibilities related to the midwifery discipline. | |
2) | Have the ability to identify, define, decide, problem-solve, problem-solving, critical thinking, and leadership skills in midwifery practice and selects and applies appropriate analysis and intervention approaches. | |
3) | Have the ability to understand, interpret, and solve problems related to pregnancy, childbirth, and postpartum care of women and newborns with a holistic perspective and contemporary methods. | |
4) | To have strong communication and effective working skills both within and between disciplines individually. | |
5) | Takes at least two out-of-field courses in the education program. | |
6) | Have the ability to develop, select, and use up-to-date and functional tools related to the midwifery profession, as well as the ability to use information technologies effectively. | |
7) | Have the ability to communicate verbally and in writing in Turkish and knows at least one foreign language. | |
8) | Takes part in scientific and social projects in individual and professional development, follows developments in science and technology, and adopts lifelong learning and continuous development as a principle. | |
9) | Has the ability to design studies related to the midwifery discipline, collect data, analyze, interpret, and report the results. | |
10) | To be aware of the universal and social effects and legal consequences of midwifery practices. | |
11) | Provides rights-based and individual-centered care by adopting professional ethical principles and values. |
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 |