Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | 196000103108 | VEGETARIAN KITCHEN | Elective | 2 | 3 | 6 |
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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) |
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Learning Outcomes |
1 | Explain the fundamental principles of vegetarian cuisine, nutrition, and sustainable gastronomy approaches. | 2 | Identify key ingredients used in vegetarian dishes and analyze their nutritional values. | 3 | Create balanced and nutritious menus by effectively utilizing plant-based protein sources. | 4 | Apply vegetarian cooking techniques to prepare creative and flavorful dishes. | 5 | Recognize global vegetarian culinary traditions and develop unique recipes inspired by various cuisines. |
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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 |
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1 | What is Vegetarian Cuisine? Types of vegetarian diets, basic principles, and sustainability | | | 2 | Nutrition and Vegetarian Diets The health effects of plant-based eating | | | 3 | Essential Ingredients in Vegetarian Cooking Legumes, grains, vegetables, and alternative protein sources | | | 4 | Plant-Based Protein Sources Soy products, legumes, nuts, and seeds | | | 5 | Cooking Techniques for Vegetables Steaming, roasting, boiling, and sautéing methods | | | 6 | Vegetarian Soups and Appetizers Nutritious and flavorful soup and starter recipes | | | 7 | Main Dishes with Grains and Legumes Preparing balanced and satisfying meals | | | 8 | Meat Alternatives and Ethical Eating Tofu, tempeh, seitan, and other meat substitutes | | | 9 | Fermented and Probiotic Foods Fermented foods such as kimchi, pickles, kombucha, and kefir | | | 10 | International Vegetarian Cuisine Vegetarian dishes from around the world | | | 11 | Vegan and Vegetarian Desserts Making desserts without eggs and dairy | | | 12 | Vegetarian Menu Planning Creating nutritious and balanced menus | | | 13 | Creative Presentation Techniques Aesthetic and professional food presentation | | | 14 | Final Project and Evaluation Presentation of students' creative vegetarian dishes | | |
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Recommended or Required Reading |
Instructor's lecture notes |
Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
Midterm Examination | 1 | 100 | SUM | 100 | |
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) | none |
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Workload Calculation |
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Midterm Examination | 1 | 50 | 50 |
Final Examination | 1 | 60 | 60 |
Individual Study for Mid term Examination | 1 | 30 | 30 |
Individual Study for Final Examination | 1 | 30 | 30 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 5 | | | | | | | | | | | | | LO2 | | 4 | | | | | | | | | | | | LO3 | | | 4 | | | | | | | | | | | LO4 | | | | 5 | | | | | | | | | | LO5 | | | | | 5 | | | | | | | | |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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