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