OPTICIANRY
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Ders Genel Tanıtım Bilgileri

Course Code:

5010003076

Ders İsmi:

Turkish and World Cuisine

Ders Yarıyılı:

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:

Associate

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

QF-EHEA:Short Cycle

EQF-LLL:5. 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 a basic level of theoretical and practical knowledge about opticianry.
2) Has training on the ethical framework of optician practices.
3) He/she carries out a given task independently by using the basic knowledge he/she has about optics applications.
4) Uses basic theoretical and applied knowledge about the field, basic computer programs and related technologies.
5) Expresses yourself effectively by using information and communication technologies related to optician's field and communicating both verbally and in writing.
6) Evaluates the basic knowledge and skills acquired in optics with a critical perspective.
7) He/she identifies his/her needs for learning and has the competence to direct his/her own learning.
8) Have the ability to use the equipment, machinery and equipment necessary for the preparation of glasses and the necessary technical knowledge for this.
9) Makes the selection of basic vision devices (glasses, contact lenses, etc.) according to the prescription and makes them ready for the user.
10) Knows the function of glasses in the correction of myopia, hyperopia and astigmatism.
11) It has sufficient infrastructure in terms of quality in health, brand marketing target, optician business.
12) Has sufficient awareness of individual and public health, environmental protection and occupational safety.
13) As an optician, she/he knows the laws, regulations, legislation and professional ethical rules related to her/his duties, rights and responsibilities and acts in accordance with these rules.
14) Carries out a given task independently by using the basic knowledge he/she has in 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)	Has a basic level of theoretical and practical knowledge about opticianry.
2)	Has training on the ethical framework of optician practices.
3)	He/she carries out a given task independently by using the basic knowledge he/she has about optics applications.
4)	Uses basic theoretical and applied knowledge about the field, basic computer programs and related technologies.
5)	Expresses yourself effectively by using information and communication technologies related to optician's field and communicating both verbally and in writing.
6)	Evaluates the basic knowledge and skills acquired in optics with a critical perspective.
7)	He/she identifies his/her needs for learning and has the competence to direct his/her own learning.
8)	Have the ability to use the equipment, machinery and equipment necessary for the preparation of glasses and the necessary technical knowledge for this.
9)	Makes the selection of basic vision devices (glasses, contact lenses, etc.) according to the prescription and makes them ready for the user.
10)	Knows the function of glasses in the correction of myopia, hyperopia and astigmatism.
11)	It has sufficient infrastructure in terms of quality in health, brand marketing target, optician business.
12)	Has sufficient awareness of individual and public health, environmental protection and occupational safety.
13)	As an optician, she/he knows the laws, regulations, legislation and professional ethical rules related to her/his duties, rights and responsibilities and acts in accordance with these rules.
14)	Carries out a given task independently by using the basic knowledge he/she has in 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