Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
213318004104	TURKISH CUISINE-II	Elective	2	4	4

Level of Course Unit

Short Cycle

Objectives of the Course

Introduce Turkish cuisine and culture to teach kitchen.

Name of Lecturer(s)

Öğr. Gör. Betül TAN

Learning Outcomes

1	Learn to prepare food and drinks specific to Turkish cuisine.
2	Learn the richness of Turkish cuisine

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

None

Recommended Optional Programme Components

Course Contents

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Soups specific to Turkish cuisine
2	Turkish cuisine kebabs	kitchen application
3	Vegetable dishes specific to Turkish cuisine	Kitchen application
4	Egg dishes specific to Turkish cuisine	Kitchen application
5	Turkish cuisine pilafs	Kitchen application
6	Stuffed dishes specificic to Turkish cuisine	Kitchen application
7	Midterm
8	Turkish pastries	Kitchen application
9	Turkish sherbets	Kitchen application
10	Turkish cuisine compotes	Kitchen application
11	Preparation of dishes from different regions of Turkey
12		Preparation of dishes from different regions of Turkey
13		Preparation of dishes from different regions of Turkey
14	End of year exam

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Work Placement(s)

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High