BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| FOREIGN TRADE (TURKISH, DISTANCE EDUCATION) | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Ders Genel Tanıtım Bilgileri
| Course Code: | BES3062 | ||||||||
| Ders İsmi: | Intercultural Differences in Nutrition | ||||||||
| Ders Yarıyılı: |
Spring Fall |
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| Ders Kredileri: |
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| Language of instruction: | Turkish | ||||||||
| Ders Koşulu: | |||||||||
| Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
| Type of course: | Non-Departmental Elective | ||||||||
| Course Level: |
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| Mode of Delivery: | Hybrid | ||||||||
| Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN | ||||||||
| Course Lecturer(s): | |||||||||
| Course Assistants: |
Dersin Amaç ve İçeriği
| Course Objectives: | Defining eating habits differences&similarities and health outcomes of Turkish and International cuisines are this courses main objectives. |
| Course Content: | Introduction of Turkish and international cuisines, evaluation of similarities and differences and their effects on health. |
Learning Outcomes
The students who have succeeded in this course;
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Ders Akış Planı
| Week | Subject | Related Preparation |
| 1) | Introduction & General Course Information | |
| 2) | Ancient Greek food culture | |
| 3) | The relationship between World religions and cuisines | |
| 4) | Turkish cuisine I | |
| 5) | Turkish cuisine II | |
| 6) | Asian Cuisine I | |
| 7) | Asian Cuisine II | |
| 8) | Australian and African cuisines | |
| 9) | Midterm Exam | |
| 10) | Project presentations | |
| 11) | Project presentations | |
| 12) | Project presentations | |
| 13) | Project presentations | |
| 14) | Course Evaluation |
Sources
| Course Notes / Textbooks: | Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer. |
| References: | 1. Akın E., Von Bremzen A., Essential Turkish Cuisine, (2015), Stewart, Tabori & Chang, ISBN: 978-91769-172-0 2. Güngör, C., Baltacı F., Aykut E., Erkut E., Turkish cuisine: A benchmark dataset with Turkish Meals for Food Recognition, (2017), IEEE, ISBN: 978-1-5090-6494-6 3. Schmidt Rivera X. C., Azapagic A., Life cycle environmental impacts of ready-made meals considering different cuisines and recipes, Science of the Total Environment 660 (2019) 1168-1181. |
Ders - Program Öğrenme Kazanım İlişkisi
| Ders Öğrenme Kazanımları |
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| Program Outcomes |
Ders - Öğrenme Kazanımı İlişkisi
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |
Öğrenme Etkinliği ve Öğretme Yöntemleri
Ölçme ve Değerlendirme Yöntemleri ve Kriterleri
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 20 |
| Midterms | 1 | % 20 |
| Final | 1 | % 60 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
İş Yükü ve AKTS Kredisi Hesaplaması
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 2 | 28 |
| Study Hours Out of Class | 14 | 7 | 98 |
| Homework Assignments | 1 | 20 | 20 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 150 | ||