Ders Planı

CLASS 4

Lesson plan / VEGETARIAN AND DIETARY CUISINE

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator	Prof. Dr. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To get students acquire knowledge and skills on the techniques of preparing vegetarian and dietary food and beverage
Course Content	Vegetarian feeding, why vegetarian feeding is preferred, cultural and global trends, general characteristics of vegetarian cuisine, ingredients used in vegetarian cuisine, preparation and presentation of vegetarian food, preparation and presentation of custom purpose food.

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	Definition and history of vegetarian diet
2	Classification and features of vegetarian nutrition
3	Evaluation of vegetarian nutrition in terms of health and nutrients
4	Ingredients used in vegetarian kitchens
5	Evaluation of vegetarian dishes in terms of preparation principles and nutritional value (Starters and Appetizers)
6	Evaluation of vegetarian dishes in terms of preparation principles and nutritional value (Soups)
7	Evaluation of vegetarian dishes in terms of preparation principles and nutritional value (Main dishes)
8	Evaluation of vegetarian dishes in terms of preparation principles and nutritional value (Desserts)
9	Midterm Exam
10	Characteristics and ranges of diet food
11	Principals and techniques of preparing diet food
12	Preparing diet menus
13	Preparing food for custom purposes
14	Preparing food for custom purposes

Resources

Mini Dev Vejetaryen Yemek Kitabı. Rana Gürtuna.Alfa Yayıncılık
1-Alissa Bilden Warham, Steve Warham. Eating Vegetarian: A Healthy Cookbook for Beginners. 2020.
2-Christine Hanson. Vegetarian Eating System.

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CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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