Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
196000103108VEGETARIAN KITCHENElective236
Level of Course Unit
First Cycle
Objectives of the Course
The Vegetarian Cuisine course aims to teach students the principles of plant-based nutrition, vegetarian cooking techniques, and sustainable gastronomy approaches.
Name of Lecturer(s)
Learning Outcomes
1Explain the fundamental principles of vegetarian cuisine, nutrition, and sustainable gastronomy approaches.
2Identify key ingredients used in vegetarian dishes and analyze their nutritional values.
3Create balanced and nutritious menus by effectively utilizing plant-based protein sources.
4Apply vegetarian cooking techniques to prepare creative and flavorful dishes.
5Recognize global vegetarian culinary traditions and develop unique recipes inspired by various cuisines.
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
none
Recommended Optional Programme Components
none
Course Contents
The Vegetarian Cuisine course aims to teach students the fundamental principles of plant-based nutrition, vegetarian cooking techniques, and sustainable gastronomy practices. The course covers essential ingredients used in vegetarian cuisine, their nutritional values, cooking methods, and examples from various world cuisines. Additionally, topics such as creating balanced and nutritious vegetarian menus, effectively utilizing plant-based protein sources, and innovative presentation techniques are explored. This course is designed to equip gastronomy and culinary arts students with the skills to prepare innovative and delicious vegetarian dishes within the framework of healthy and ethical eating.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1What is Vegetarian Cuisine? Types of vegetarian diets, basic principles, and sustainability
2Nutrition and Vegetarian Diets The health effects of plant-based eating
3Essential Ingredients in Vegetarian Cooking Legumes, grains, vegetables, and alternative protein sources
4Plant-Based Protein Sources Soy products, legumes, nuts, and seeds
5Cooking Techniques for Vegetables Steaming, roasting, boiling, and sautéing methods
6Vegetarian Soups and Appetizers Nutritious and flavorful soup and starter recipes
7Main Dishes with Grains and Legumes Preparing balanced and satisfying meals
8Meat Alternatives and Ethical Eating Tofu, tempeh, seitan, and other meat substitutes
9Fermented and Probiotic Foods Fermented foods such as kimchi, pickles, kombucha, and kefir
10International Vegetarian Cuisine Vegetarian dishes from around the world
11Vegan and Vegetarian Desserts Making desserts without eggs and dairy
12Vegetarian Menu Planning Creating nutritious and balanced menus
13Creative Presentation Techniques Aesthetic and professional food presentation
14Final Project and Evaluation Presentation of students' creative vegetarian dishes
Recommended or Required Reading
Instructor's lecture notes
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
none
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination15050
Final Examination16060
Individual Study for Mid term Examination13030
Individual Study for Final Examination13030
TOTAL WORKLOAD (hours)170
Contribution of Learning Outcomes to Programme Outcomes
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1
PO
2
PO
3
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4
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5
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6
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7
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9
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10
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11
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12
PO
13
LO15            
LO2 4           
LO3  4          
LO4   5         
LO5    5        
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr