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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Nutrition
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
AŞÇ101 - Nutrition I. SEMESTER 3 +0 4.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) ÖĞR. GÖR. DR. GÖKHAN ŞALLI
Mode of Delivery This course is given face to face.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended
Recommended Resources
Work Placement Not Applicable
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Food chemistry
Week - 2 Nutritional value of food
Week - 3 Balanced nutrition
Week - 4 Alternative solitions to nutrition problems
Week - 5 Food technologies Cooking technologies
Week - 6 Hygiene and environment health
Week - 7 Dried food
Week - 8 How our body uses food
Week - 9 Main nutritional elements in food
Week - 10 Nutritional components Physical and chemical characteristics
Week - 11 daily nutritional needs
Week - 12 Frequent, nutrition problems
Week - 13 Nutrition and health and health problems
Week - 14 Classification of food according to their nutritional value

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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