| Course Type | Compulsory Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Recognize the culinary traditions and food cultures of various regions.
- Distinguish the essential ingredients, cooking techniques, and flavor profiles unique to world cuisines.
- Prepare and present popular recipes from different countries.
- Analyze the impact of cultural differences on culinary and food cultures.
- Learn the contributions of world cuisines to gastronomy tourism.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | This course covers the basic concepts of gastronomy and its scientific development, the general framework of world cuisines, the ingredients used in these cuisines, the enhancement of culinary techniques, and the historical and cultural elements specific to these cuisines, as well as the presentation and organization of dishes in harmony with these elements. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Development of the kitchen |
|
2nd Week |
Modern kitchen concept |
|
3rd Week |
Basic sauces, stocks, and thickeners |
|
4th Week |
Major culinary cultures |
|
5th Week |
Turkish cuisine |
|
6th Week |
French cuisine |
|
7th Week |
Italian cuisine |
|
8th Week |
Midterm exam |
|
9th Week |
Chinese cuisine |
|
10th Week |
Japanese cuisine |
|
11th Week |
Russian cuisine |
|
12th Week |
Other cuisine cultures |
|
13th Week |
Other cuisine cultures |
|
14th Week |
Course evaluation |
|
| Recommended or Required Reading | MacVeigh, J. (2008). International cuisine. Delmar Cengage Learning. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
|
|---|
| 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 |
|
|
|
| Individual or group work |
14 |
3 |
42 |
| Preparation for Final exam |
1 |
40 |
40 |
| Course hours |
13 |
3 |
39 |
| Preparation for Midterm exam |
1 |
25 |
25 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
|
|
|
| Total Work Load | 148 |
| Total Work Load / 30 (h) | 4.93 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
