PILOTAGE (EN) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
BES3062 | Intercultural Differences in Nutrition | Fall | 2 | 0 | 2 | 6 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
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. |
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. |
Introduction of Turkish and international cuisines, evaluation of similarities and differences and their effects on health. |
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 |
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. |
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 |
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 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Apply scientific methods or concepts in solving aviation-related problems | 3 |
2) | Analyze and interpret data | 5 |
3) | Work effectively on multi‐disciplinary and diverse teams | 5 |
4) | Make professional and ethical decisions | 3 |
5) | Communicate effectively, using both written and oral communication skills | 4 |
6) | Engage in and recognize the need for life‐long learning | 5 |
7) | Use the techniques, skills, and modern technology necessary for professional practice | 4 |
8) | Assess the national and international aviation environment | 3 |
9) | Apply pertinent knowledge in identifying and solving contemporary problems in the field of aviation | 3 |
10) | Apply knowledge of business sustainability to aviation issues | 3 |