COURSE SYLLABUS

REGIONAL CUISINES

1	Course Title:	REGIONAL CUISINES
2	Course Code:	ASLZ207
3	Type of Course:	Compulsory
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	5
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. FATİH YILDIRIM
16	Course Lecturers:	Meslek Yüksekokulları Yönetim Kurullarının görevlendirdiği öğretim elemanları.
17	Contactinformation of the Course Coordinator:	Öğr. Gör. Fatih YILDIRIM Adres: BUÜ Harmancık Meslek Yüksekokulu, Tel: Tel: 0 (224) 294 26 92 / Fax: 0 224 881 32 18 (Dahili:63103) E-mail:yildirimfatih@uludag.edu.tr
18	Website:
19	Objective of the Course:	Preparation of culture dishes of local cuisine of these regions seeking to gain qualifications.
20	Contribution of the Course to Professional Development	Knows agricultural products, animal products and food culture and can use the products with the mark of origin and origin in the regions in their menus in business life.

Learning Outcomes:

1	Can do research on the culinary culture of the Central Anatolian region;
2	Can do research on the cuisine of Eastern Anatolia;
3	Can do research on the culinary culture of the Southeastern Anatolia;
4	Can do research on the culinary culture of the Mediterranean Region;
5	Can do research on the culinary culture of the Aegean;
6	Can do research on the culinary culture of the Black Sea;
7	Can do research on the culinary culture of Marmara;
8	Appreciation of the thematic menus, prepare and provide the customer with local kitchens;

22	Course Content:

Week	Theoretical	Practical
1	Central Anatolian Cuisine	Central Anatolian dishes
2	Central Anatolian Cuisine Recipes	Central Anatolian dishes
3	Eastern Anatolia Region Cuisine	East Anatolian cuisine
4	Eastern Anatolia Region Cuisine Recipes	East Anatolian cuisine
5	Southeastern Anatolian Cuisine	Southeast Anatolia dishes
6	Southeastern Anatolia Cuisine Recipes	Southeast Anatolia dishes
7	Mediterranean Cuisine	Mediterranean food
8	Mediterranean Cuisine	Mediterranean food
9	Mediterranean Cuisine Recipes	Mediterranean food
10	Aegean Cuisine	Aegean cuisine
11	Aegean Cuisine Recipes	Aegean cuisine
12	The Black Sea Region Cuisine	Black Sea food
13	The Black Sea Region Cuisine Recipes	Black Sea food
14	Cuisine of Thrace	Thracian dishes

23	Textbooks, References and/or Other Materials:	1. Halıcı, Nevin. Akdeniz Bölgesi Yemekleri. Arı Basımevi 2. Halıcı, Nevin. Ege Bölgesi Yemekleri. Ankara Güven Matbaası 3. Halıcı, Nevin. Güneydoğu Anadolu Yemekleri. Arı Ofset Matbaacılık 4. Halıcı, Nevin. Karadeniz Bölgesi Yemekleri. Gür-Ay Ofset Matbaacılık San. 5. Gürsoy, Deniz. Kuzeyden Güneye Doğudan Batıya Yöresel Mutfağımız. Oğlak Yayınları
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	25
Quiz	1	15
Homeworks, Performances	0	0
Final Exam	1	60
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Measurement and evaluation is carried out according to the principles of Bursa uludag University Associate and Undergraduate Education Regulation.
Information	Results are determined with the letter grade determined by the student automation system.

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High