- Course Code
- GMS303
- Semester
- Fifth Term (Fall)
- Theory+Practice
- 1 + 3
- ECTS
- 5
| Course Type | Compulsory Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | 3 |
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| Semester | Fifth Term (Fall) |
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| ECTS | 5 |
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| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Acquires general knowledge pertaining to the flavor structures and combinations used in various culinary cultures.
- Gains practical and theoretical knowledge concerning the preparation of dishes from various culinary cultures.
- Acquires knowledge pertaining to food items particular to different cultures.
- Learns to prepare popular foods of various culinary cultures.
- Develops technical skills concerning the preparation of popular dishes culinary cultures covered in the course.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
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| Recommended Optional Programme Components | None |
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| Course Description | The aim of the first half of this year-long course is to introduce students to the culinary cultures of various countries and regions across the globe. World Cuisines I seeks to develop both practical and theoretical knowledge of cooking techniques, flavor combinations and indigenous products of Asian and Latin American cuisines. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Review of syllabus, in-class rules and grading |
|
2nd Week |
Theoretical introduction: Latin American Culinary Cultures |
|
3rd Week |
Mexico |
|
4th Week |
Argentina |
|
5th Week |
Peru |
|
6th Week |
The Caribbean |
|
7th Week |
Brazil |
|
8th Week |
Midterm |
|
9th Week |
Theoretical Introduction: Asian Culinary Cultures |
|
10th Week |
Japan |
|
11th Week |
Korea |
|
12th Week |
Thailand |
|
13th Week |
China |
|
14th Week |
India |
|
15th Week |
Final examination |
|
| Recommended or Required Reading | |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
8 |
2 |
16 |
| Preparation for Final exam |
1 |
20 |
20 |
| Course hours |
14 |
4 |
56 |
| Preparation for Midterm exam |
1 |
15 |
15 |
| Laboratory (including preparation) |
8 |
3 |
24 |
| Final exam |
1 |
2 |
2 |
| Homework |
2 |
4 |
8 |
| Presentation (including preperation) |
2 |
2 |
4 |
| Total Work Load | 147 |
| Total Work Load / 30 (h) | 4.9 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
Programme Qualifications / Learning Outcomes
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LO1 |
LO2 |
LO3 |
LO4 |
LO5 |
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| K21 |
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X |
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