EAST ASIAN CULINARY CULTURE AND PRACTICES

APR175

Course Type

Elective Course

Course Level

Associate Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Researches and analyzes the concepts of Far East and Asian 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 Far Eastern Culinary cultures.
Knows and applies the cooking methods in the Far East Culinary culture.
Knows and applies the presentation techniques in the Far East Culinary culture.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

General characteristics of Far Eastern cuisine, characteristic tools and cooking methods are taught.

Course Contents

WEEK	TOPICS
1^st Week	General characteristics of culinary cultures of the Far East
2^nd Week	North China culinary culture, characteristic tools and cooking methods
3^rd Week	South China culinary culture, characteristic tools and cooking methods
4^th Week	Japanese culinary culture, characteristic tools and cooking methods
5^th Week	South and North Korean culinary culture, characteristic tools and cooking methods
6^th Week	Thai culinary culture, characteristic tools and cooking methods
7^th Week	Vietnamese culinary culture, characteristic tools and cooking methods
8^th Week	Midterm
9^th Week	Cambodian and Laos culinary culture, characteristic tools and cooking methods
10^th Week	Malaysian culinary culture, characteristic tools and cooking methods
11^th Week	Indonesian culinary culture, characteristic tools and cooking methods
12^th Week	Philippine cuisine, characteristic tools and cooking methods
13^th Week	Australian culinary culture, characteristic tools and cooking methods
14^th Week	New Zealand culinary culture, characteristic tools and cooking methods
15^th Week

Recommended or Required Reading

1. Lecture notes.

Planned Learning Activities and Teaching Methods

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	10	5	50
Preparation for Final exam	1	15	15
Course hours	15	3	45
Preparation for Midterm exam	1	10	10
Laboratory (including preparation)	14	3	42
Final exam	1	1	1
Homework	0	0	0
Total Work Load			164
Total Work Load / 30 (h)			5.46
ECTS Credit of the Course			4

Language of Instruction

Turkish

Work Placement(s)