| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Researches and analyzes the concepts of Italian 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 Italian Culinary cultures.
- Knows and applies the cooking methods in Italian Culinary culture.
- Knows and applies the presentation techniques in Italian Culinary culture.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | Within the scope of this course, information about the philosophy of Italian food culture, basic foodstuffs and the general characteristics of the cuisine will be given. 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 Italian culinary culture and definition of basic and special products of culinary culture |
|
3rd Week |
Applications of the Emilia-Romagna region |
|
4th Week |
Applications in Veneto and Friuli-Venezia Giulia region |
|
5th Week |
Applications of Trentino-Alto Adige and Lombardia regions |
|
6th Week |
Applications for Piemonte and Liguria regions |
|
7th Week |
Torkana and Umbria region applications |
|
8th Week |
MIDTERM EXAM |
|
9th Week |
Lazio region/Rome, Campania region applications |
|
10th Week |
Marche and Abruzzo regions applications |
|
11th Week |
Puglia region applications |
|
12th Week |
Applications in Calabria and Basilicata regions |
|
13th Week |
Applications of the islands of Sicily and Sardinia |
|
14th Week |
Theoretical information and tasting about Italian wine grape varieties, production |
|
| 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 | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
