1	Course Title:	VEGETERIAN CUISINE
2	Course Code:	ASLS214
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
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. ERDOĞAN BOZAN
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Adres: UÜ. Harmancık Meslek Yüksekokulu Tel: 0 (224) 294 26 92 (Dahili: 63103) Fax: 0 224 881 32 18 e-mail: ebozan@uludag.edu.tr
18	Website:
19	Objective of the Course:	Preparing menus of vegetarian kitchens according to nutrition principles and learning information about presentation
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 Recognizes vegetarian flavors.; 2 Defines the nutritional values of vegetarian menus. ; 3 It combines vegetarian proteins with other ingredients.; 4 Prepares and presents a vegetarian menu.;

22	Course Content:

Week	Theoretical	Practical
1	Introduction	Introduction
2	History of Vegetarian Cuisine I	History of Vegetarian Cuisine I
3	History of Vegetarian Cuisine II	History of Vegetarian Cuisine II
4	Materials used in vegetarian kitchens I	Materials used in vegetarian kitchens I
5	Materials used in vegetarian kitchens II	Materials used in vegetarian kitchens II
6	Materials used in vegetarian kitchens III	Materials used in vegetarian kitchens III
7	Methods used in Vegetarian Cuisine I	Methods used in Vegetarian Cuisine I
8	Methods used in Vegetarian Cuisine II	Methods used in Vegetarian Cuisine II
9	Menu preparation in Vegetarian Cuisine I	Menu preparation in Vegetarian Cuisine I
10	Menu preparation in Vegetarian Cuisine II	Menu preparation in Vegetarian Cuisine II
11	Menu preparation in Vegetarian Cuisine III	Menu preparation in Vegetarian Cuisine III
12	Menu presentation in Vegetarian Cuisine I	Menu presentation in Vegetarian Cuisine I
13	Menu presentation in Vegetarian Cuisine II	Menu presentation in Vegetarian Cuisine II
14	Final project presentation	Final project presentation

23	Textbooks, References and/or Other Materials:
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	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
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	1	14
Practicals/Labs	14	2	28
Self Study and Preparation	11	3	33
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	6	6
Others	0	0	0
Final Exams	1	10	10
Total WorkLoad			91
Total workload/ 30 hr			3,03
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12 LO1 2 2 0 4 0 0 0 0 0 0 0 0 LO2 4 4 0 0 0 0 0 0 0 0 0 0 LO3 0 0 5 0 0 0 0 0 0 0 0 0 LO4 0 0 0 0 0 0 0 0 0 3 3 0

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High