| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Researches and analyzes the concepts of Spanish Culinary culture.
- Comprehends the effect of history, geography and cultural differences in the formation of food cultures.
- Learns the nutrition, food preparation and consumption habits of Spanish Culinary cultures.
- Knows and applies the cooking methods in the Spanish Culinary culture.
- Knows and applies the presentation techniques in Spanish Culinary culture.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | Within the scope of this course, information will be given about the Spanish cuisine food culture, philosophy, basic foodstuffs and general characteristics of the cuisine. Preparation methods and techniques of kitchen product groups will be shown in practice. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Meeting/Orientation |
|
2nd Week |
Historical, social and cultural development of Spanish culinary culture and introduction of basic and special products of culinary culture. |
|
3rd Week |
Catalan region practices |
|
4th Week |
Applications of Navarre La Rioja regions |
|
5th Week |
Basque region applications |
|
6th Week |
Applications of the Castille and Leon region |
|
7th Week |
Asturias region applications |
|
8th Week |
MIDTERM EXAM |
|
9th Week |
Applications of Aragon and Valencia regions |
|
10th Week |
Andalucia region applications |
|
11th Week |
Culinary culture practices of Castilla la Mancha region and Madrid |
|
12th Week |
Extremadura region applications |
|
13th Week |
Tapas practices |
|
14th Week |
Introduction and tasting of Spanish wines |
|
| Recommended or Required Reading | |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
0 |
0 |
0 |
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
15 |
15 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
1 |
10 |
10 |
| Laboratory (including preparation) |
10 |
3 |
30 |
| Final exam |
1 |
1 |
1 |
| Homework |
0 |
0 |
0 |
| Total Work Load | 172 |
| Total Work Load / 30 (h) | 5.73 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
