| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Learn about Korean culinary culture
- Gains knowledge about the foods in Korean culinary culture
- Learns popular foods in the culture that is the subject of the lesson
- Learns about the food cultures of Korean cuisine
- Gain technical knowledge on the preparation of popular Korean cuisine
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | Within the scope of this course, information about Korean cuisine, food culture, philosophy, basic foodstuffs and 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 |
Introduction/Orientation |
|
2nd Week |
Hansik (Korean Cuisine) Overview?General Information |
|
3rd Week |
The Five Colors and Five Flavors in Korean Culinary Culture |
|
4th Week |
Key Characteristics of Korean Cuisine |
|
5th Week |
What Are Gocucang, Dencang, and Doencang? Their Uses |
|
6th Week |
The Culinary Geography of Korea?Regional Flavors |
|
7th Week |
Fermentation in Korean Cuisine?The Role of Kimchi in Korean Cuisine |
|
8th Week |
Midterm Exam |
|
9th Week |
Korean Kitchen Equipment?Types of Garnishes |
|
10th Week |
The Royal Kitchen in Korea |
|
11th Week |
Korean Desserts and Teas |
|
12th Week |
The Role and Uses of Lapan in Korean Cuisine |
|
13th Week |
Street Food in Korean Cuisine |
|
14th Week |
The Variety of Seaweed and Seafood in Korea |
|
15th Week |
Final Exam |
|
| 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 |
| Assignment |
1 |
10 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| 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 |
2 |
4 |
8 |
| Preparation for Final exam |
1 |
20 |
20 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
10 |
10 |
| Laboratory (including preparation) |
8 |
2 |
16 |
| Final exam |
1 |
2 |
2 |
| Homework |
2 |
1 |
2 |
| Total Work Load | 102 |
| Total Work Load / 30 (h) | 3.4 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
