CULINARY CULTURES PRACTICES OF ASIA

GMS463

Course Type

Elective Course

Course Level

Bachelor's Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Research Far East and Asian culinary culture.
Comprehend the effects of history, geography and cultural differences in the formation of food cultures.
To learn nutrition, food preparation and consumption habits of Far Eastern culinary cultures.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

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	Final Exam

Recommended or Required Reading

1. Lecture notes.

Planned Learning Activities and Teaching Methods

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	14	1	14
Preparation for Final exam	1	18	18
Course hours	14	3	42
Preparation for Midterm exam	1	15	15
Laboratory (including preparation)
Final exam	1	2	2
Homework
Preparation for PdD Qualification Exam	1	5	5
Total Work Load			98
Total Work Load / 30 (h)			3.26
ECTS Credit of the Course			3

Language of Instruction

Turkish

Work Placement(s)