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Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Gastronomy and Culinary Arts
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Type of Program
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Formal Education
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Type of Course Unit
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Elective
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Course Delivery Method
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Face To Face
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Objectives of the Course
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The aim of this course is to enable students to identify types of vegetarian diets and foods used in vegetarian cuisine, distinguish between vegetarian and vegan culinary approaches, and plan menus in accordance with the principles of vegetarian cuisine.
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Course Content
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This course covers the definition and scope of cooking for special dietary needs; the history of vegetarianism and types of vegetarian diets; vegetarian and vegan culinary approaches; food groups in vegetarian diets; the culinary uses of grains, legumes, vegetables, fruits, and plant-based protein sources; milk and milk alternatives; egg substitutes; vegetarian desserts; vegetarian nutrition and food technology; vegetarian menu planning; and examples of vegetarian dishes from world cuisines.
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Course Methods and Techniques
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Throughout the course, the instructor will provide information supported by visuals on the subject. Some topics will be supported by short videos and documentaries.
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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Name of Lecturers
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Asist Prof.Dr. Zeynep Parlak Özer - zeynep.parlakozer@hku.edu.tr
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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“Vegetarian Cookbook for Beginners: The Essential Vegetarian Cookbook to Get Started”, RockeIidge Press,2013, ISBN:1623152429
Karin Dina, Rick Dina, “The Raw Food Nutrition Handbook: An Essential Guide to Understanding Raw Food Diets”, Healthy Living Publications, 2015, ISBN: 1570673276
essica Brooks, “Vegan Diet For Beginners: 50 Delicious Recipes And Eight Weeks Of Diet Plans (Vegan and Vegetarian)”, ISBN:1508593426
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Course Notes
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The course includes the analysis of vegetarian and vegan menu examples and menu development activities guided by the principles of these culinary approaches. Students are expected to refine their menus through peer assessment and instructor feedback. In addition, students will evaluate alternative ingredients for adapting dishes from Turkish and world cuisines to vegetarian and vegan diets. Active participation in classroom activities and discussions is important to the learning process.
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Documents
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Assignments
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-
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Exams
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-
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