ORAL AND DENTAL HEALTH
Qualification Awarded	Program Süresi	Toplam Kredi (AKTS)	Öğretim Şekli	Yeterliliğin Düzeyi ve Öğrenme Alanı
	2	120	FULL TIME	TYÇ, TR-NQF-HE, EQF-LLL, ISCED (2011):Level 5 QF-EHEA:Short Cycle TR-NQF-HE, ISCED (1997-2013):

Ders Genel Tanıtım Bilgileri

Course Code:

5010003076

Ders İsmi:

Turkish and World Cuisine

Ders Yarıyılı:

Spring

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:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator :

Öğr.Gör. Betül KOÇAK

Course Lecturer(s):

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) Graduates have basic theoretical and applied knowledge about Oral and Dental Health.
2) Graduates have knowledge of ethical framework regarding oral and dental health.
3) Graduates use basic theoretical and applied knowledge about oral and dental health.
4) Graduates carry out a task independently by using their basic knowledge of oral and dental health.
5) Graduates determine their learning needs and have the competence to direct their own learning.
6) Graduates express themselves effectively by communicating both verbal and written by using information and communication technologies related to the field of oral and dental health.
7) Graduates follow the developments in the agenda of the society and the world in the field of health and evaluate them with social responsibility awareness.
8) Graduates have knowledge of oral and dental health practices and make coordinated practices with dentists. Graduates acts in accordance with the principles of sterilization and disinfection in the clinical environment.
9) Graduates know the laws, regulations, legislation and professional ethical rules regarding their duties, rights and responsibilities and act in accordance with these rules.
10) Graduates can inform the relevant people and institutions by using their basic knowledge and skills in the field of oral and dental health.
11) Graduates can follow current developments in their field and discuss with their colleagues using a foreign language.
12) Graduates can work as a team member to solve unforeseen and complex problems encountered in applications related to the field of oral and dental health.
13) Graduates can critically evaluate the basic knowledge and skills acquired in the field of oral and dental health.
14) Graduates can contribute in accordance with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the results of data related to the field of oral and dental health.

Ders - Öğrenme Kazanımı İlişkisi

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

	Program Outcomes	Level of Contribution
1)	Graduates have basic theoretical and applied knowledge about Oral and Dental Health.
2)	Graduates have knowledge of ethical framework regarding oral and dental health.
3)	Graduates use basic theoretical and applied knowledge about oral and dental health.
4)	Graduates carry out a task independently by using their basic knowledge of oral and dental health.
5)	Graduates determine their learning needs and have the competence to direct their own learning.
6)	Graduates express themselves effectively by communicating both verbal and written by using information and communication technologies related to the field of oral and dental health.
7)	Graduates follow the developments in the agenda of the society and the world in the field of health and evaluate them with social responsibility awareness.
8)	Graduates have knowledge of oral and dental health practices and make coordinated practices with dentists. Graduates acts in accordance with the principles of sterilization and disinfection in the clinical environment.
9)	Graduates know the laws, regulations, legislation and professional ethical rules regarding their duties, rights and responsibilities and act in accordance with these rules.
10)	Graduates can inform the relevant people and institutions by using their basic knowledge and skills in the field of oral and dental health.
11)	Graduates can follow current developments in their field and discuss with their colleagues using a foreign language.
12)	Graduates can work as a team member to solve unforeseen and complex problems encountered in applications related to the field of oral and dental health.
13)	Graduates can critically evaluate the basic knowledge and skills acquired in the field of oral and dental health.
14)	Graduates can contribute in accordance with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the results of data related to the field of oral and dental health.

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