| Semester | Course Unit Code | Course Unit Title | T+P+L | Credit | Number of ECTS Credits | Last Updated Date |
|
Language of Instruction
|
English
|
|
Level of Course Unit
|
Bachelor's Degree
|
|
Department / Program
|
Gastronomy and Culinary Arts
|
|
Type of Program
|
Formal Education
|
|
Type of Course Unit
|
Elective
|
|
Course Delivery Method
|
Face To Face
|
|
Objectives of the Course
|
.
|
|
Course Content
|
.
|
|
Course Methods and Techniques
|
|
|
Prerequisites and co-requisities
|
None
|
|
Course Coordinator
|
None
|
|
Name of Lecturers
|
Associate Prof.Dr. .
|
|
Assistants
|
None
|
|
Work Placement(s)
|
No
|
Recommended or Required Reading
|
Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
|
In-Term Studies
|
|
Total
|
2
|
%
100
|
ECTS Allocated Based on Student Workload
|
Activities
|
Total Work Load
|
|
Total Work Load
| |
|
Number of ECTS Credits 0,5
13
|
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
Weekly Detailed Course Contents
| Week | Topics | Study Materials | Materials |
Contribution of Learning Outcomes to Programme Outcomes
Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant