Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS367

CULINARY CULTURES OF SPAIN

Course Code
GMS367
Semester
-
Theory+Practice
1 + 2
ECTS
3
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS3
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Gain in-depth theoretical and applied knowledge of Spanish culinary culture
  2. Information about socio-cultural and historical developments that affect the culinary culture of Spain.
  3. Will make practical applications in order to get to know the products and cooking practices of various regions of Spain
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionWithin 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
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 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
Presentation (including preperation) 1 1 1
Total Work Load103
Total Work Load / 30 (h)3.43
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3
K1 X
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11 X X X
K12
K13 X X X
K14 X X X
K15
K16
K17 X X X
K18 X X X
K19
K20 X X X
K21
K22 X X X
K23