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
213318004109	VEGETARIAN KITCHEN	Elective	2	4	4

Level of Course Unit

Short Cycle

Objectives of the Course

Teaching vegetarian lifestyle and vegetarian food by examining vegetarian cuisine.

Name of Lecturer(s)

Dr. Öğr. Üyesi Ayşe Burcu ATALAY

Learning Outcomes

1	Explains the basic features of vegetarian nutrition by making the definition.
2	Explains the types and characteristics of vegetarian nutrition.
3	Explain the relationship between vegetarian nutrition and healthy nutrition.
4	Explains the features of vegetarian cuisine recipes.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Introduction of vegetarian cuisine, its history and general structure, the use of alternative products in vegetarian cuisine, the preparation of a vegetarian menu and points to be considered, examples of vegetarian recipes

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to the course and introduction of the course
2	Defining vegetarianism and learning the types of vegetarianism
3	Health Evaluation of Vegetarian Diets
4	Nutritional Evaluation of Vegetarian Diets
5	Characteristics of Nutrition in Vegetarian Individuals with Special Conditions
6	Tools and techniques used in vegetarian cuisine
7	Midterm
8	Vegetarian Cuisine: starters, features, recipes	Application of recipes
9	Vegetarian Cuisine: Soups, their properties, recipes	Application of recipes
10	Vegetarian Cuisine: Salads, their characteristics and recipes	application of recipes
11	Vegetarian Cuisine: main dishes, their features and recipes	Application of recipes
12	Vegetarian Cuisine: Appetizers, appetizers features and recipes	Application of recipes
13	Vegetarian Cuisine: Desserts, their characteristics and recipes	Application of recipes
14	Turkish and World cuisine vegetarian food examples	Application recipes

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

Turkish

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Self Study	14	4	56
Individual Study for Mid term Examination	14	2	28
Individual Study for Final Examination	14	2	28
TOTAL WORKLOAD (hours)			114

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13
LO1	5							4	5
LO2	5							4	5
LO3	5							4	5
LO4	5	5		5				4	5				5

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