ARCHITECTURE
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
BES3062	Intercultural Differences in Nutrition	Spring Fall	2	0	2	6

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	Turkish
Type of course:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Hybrid
Course Coordinator :	Dr. Öğr. Üyesi CAN ERGÜN
Course Lecturer(s):	Dr. Öğr. Üyesi ESRA MANKAN Dr. Öğr. Üyesi YONCA SEVİM
Recommended Optional Program Components:	NONE
Course Objectives:	Defining eating habits differences&similarities and health outcomes of Turkish and International cuisines are this courses main objectives.

Learning Outcomes

The students who have succeeded in this course;
1. Recognize different international cuisines.
2. Describes the similarities and differences between Turkish and international cuisines.
3. Evaluates the effects of different nutritional ingredients on health.

Course Content

Introduction of Turkish and international cuisines, evaluation of similarities and differences and their effects on health.

Weekly Detailed Course Contents

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.

Evaluation System

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

ECTS / Workload Table

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

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Using the theoretical/conceptual and practical knowledge acquired for architectural design, design activities and research.
2)	Identifying, defining and effectively discussing aesthetic, functional and structural requirements for solving design problems using critical thinking methods.
3)	Being aware of the diversity of social patterns and user needs, values and behavioral norms, which are important inputs in the formation of the built environment, at local, regional, national and international scales.
4)	Gaining knowledge and skills about architectural design methods that are focused on people and society, sensitive to natural and built environment in the field of architecture.
5)	Gaining skills to understand the relationship between architecture and other disciplines, to be able to cooperate, to develop comprehensive projects; to take responsibility in independent studies and group work.
6)	Giving importance to the protection of natural and cultural values in the design of the built environment by being aware of the responsibilities in terms of human rights and social interests.
7)	Giving importance to sustainability in the solution of design problems and the use of natural and artificial resources by considering the social, cultural and environmental issues of architecture.
8)	Being able to convey and communicate all kinds of conceptual and practical thoughts related to the field of architecture by using written, verbal and visual media and information technologies.
9)	Gaining the ability to understand and use technical information about building technology such as structural systems, building materials, building service systems, construction systems, life safety.
10)	Being aware of legal and ethical responsibilities in design and application processes.