Gastronomy and Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

GMS309

Ders İsmi:

Vegan and Vegetarian Nutrition

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	4

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Bölüm Seçmeli

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. Elif Altın

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	This course aims to introduce the historical development of vegan and vegetarian cuisine, current trends, general nutritional structure, vegan and vegetarian dishes in Turkish and international cuisine, and to provide information on adequate and balanced meal planning suitable for vegan and vegetarian nutrition.
Course Content:	This course covers topics such as the historical development of vegan and vegetarian cuisine, current trends, general nutritional principles in vegan and vegetarian nutrition, vegan and vegetarian dishes in Turkish and international cuisine, and adequate and balanced menu planning suitable for vegan and vegetarian nutrition.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) will be able to classify vegetarian flavors.
2) Will be able to define the nutritional values of vegetarian menus.
3) Will be able to combine vegetarian proteins with other ingredients.
4) A vegetarian will be able to prepare and present a menu in accordance with culinary principles.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	History of Vegan and Vegetarian Diets	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
2)	Vegan and Vegetarian Food Pyramid and Nutritional Patterns	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
3)	Health Effects of Vegan and Vegetarian Diets	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
4)	Vegan and Vegetarian Nutrition in Different Age Groups	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
5)	Vegan and Vegetarian Nutrition for Workers, Athletes and Pregnancy	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
6)	Vegan and Vegetarian Nutrition in Special Disease Conditions	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
7)	Vegan and Vegetarian Dishes in Turkish Cuisine I	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
8)	Vegan and Vegetarian Dishes in Turkish Cuisine II	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
9)	Vegan and Vegetarian Dishes in International Cuisine I	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
10)	Vegan and Vegetarian Dishes in International Cuisine II	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
11)	Healthy Menu Planning for Vegan and Vegetarian Diets	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
12)	Food Design in Vegan and Vegetarian Nutrition	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
13)	Current Trends in Vegan and Vegetarian Nutrition	Current articles and theses
14)	Student Homework Presentations

Sources

Course Notes / Textbooks:	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.
References:	Jamieson, A., 2017. Vegan Yaşam, Nobel Yaşam Yay.; Konıkoğlu, M., 2017. Vegan Beslenme, Oğlak Yay.; Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4
Program Outcomes
1) Defines the concepts, trends and information in the science of gastronomy.
2) Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.
3) Examines the social, economic and cultural dimensions and development of food and beverage culture.
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.
7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.
8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.
9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.
10) Defines, applies and develops the concepts and techniques of national and international culinary cultures.
11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.
12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study.
13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.
14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.
15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.
16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.
17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.
18) Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them.
19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.
20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.
21) Carries out scientific studies for the sustainability of gastronomy.

Ders - Öğrenme Kazanımı İlişkisi

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

	Program Outcomes	Level of Contribution
1)	Defines the concepts, trends and information in the science of gastronomy.	3
2)	Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.	3
3)	Examines the social, economic and cultural dimensions and development of food and beverage culture.	2
4)	Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles	3
5)	Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.	3
6)	Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.	3
7)	Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.	3
8)	Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.	3
9)	Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.	2
10)	Defines, applies and develops the concepts and techniques of national and international culinary cultures.	5
11)	Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.	1
12)	Explains national and international food legislation, regulations and communiqués and applies them in the field of study.	1
13)	Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.	3
14)	Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.	3
15)	Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.	2
16)	Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.	4
17)	Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.	3
18)	Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them.	5
19)	Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.	5
20)	Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.	5
21)	Carries out scientific studies for the sustainability of gastronomy.	1

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Beyin fırtınası /Altı şapka
Soru cevap/ Tartışma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
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	90	1	90
Midterms	1	1	1
Final	1	1	1
Total Workload			120