Information Package
baskent.edu.tr

Master's of Gastronomy and Culinary Arts without Thesis

GMS504

WORLD CULINARY AREA RESEARCHS

Course Code
GMS504
Semester
Second Term (Spring)
Theory+Practice
2 + 2
ECTS
10
Course TypeCompulsory Course
Course LevelMaster's Degree Without Thesis
Year of Study1
SemesterSecond Term (Spring)
ECTS10
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Scans the publications about world cuisines.
  2. Learns the local cuisine of different cuisines.
  3. Relate the effects of cultures on kitchens.
  4. Research different cultures in the world.
  5. Have knowledge about food and drinks.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme Components
Course DescriptionThis course involves the concept of world cuisine and the discussion of the cooking techniques, materials and food presentations of European cuisine. Moreover, information about materials and food presentations of North, Middle and South America, New Zealand, Far East and Chinese cousines is also provided. Students are also able to carry out theoetical research on these kitchens.
Course Contents
WEEK TOPICS
1st Week Food and culture, traditional health practices, intercultural interaction, food and religion
2nd Week Getting to know North American and South American Culture, cuisine and local food
3rd Week Recognition of Central European and Eastern European cuisine and local dishes
4th Week Recognition of British Islands and Scandinavian Peninsula and European culture, cuisine and local food
5th Week Getting to know the cuisine and local food in Central Asia and the Far East
6th Week North Africa and Indian Peninsula, recognition of cuisine and local food
7th Week Getting to know Southeast Asian culture, cuisine and local food
8th Week Visa Project Presentations
9th Week Visa Project Presentations
10th Week Visa Project Presentations
11th Week Visa Project Presentations
12th Week Final Project Presentations
13th Week Final Project Presentations
14th Week Final Project Presentations
15th Week Final Exam
Recommended or Required Reading1. Jeremy MacVeigh (2009) International Cuisine, Delmar, USA.
2. Kıttler Sucher (2008) Food and Culture, Thomson, USA.
3. Ken Albala (2013) Food: A Cultural History, The Teaching Company, USA.
4. Carole Counihan- Penny Van Esterik (2013) Food and Culture, Routledge, Newyork, London.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Problem Solving
  • Practice
  • Report Preparation
  • Presentation
  • Project
  • Case Study
Assessment Methods and Criteria
Quantity Percentage (%)
Practice 12 36
Project 2 40
Total(%) 76
Contribution of In-term Studies to Overall Grade(%) 76
Contribution of Final Examination to Overall Grade(%) 24
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 3 3
Preparation for Quiz
Individual or group work 1 80 80
Preparation for Final exam 1 60 60
Course hours 14 4 56
Preparation for Midterm exam 1 50 50
Laboratory (including preparation) 7 2 14
Final exam 1 3 3
Homework 2 5 10
Presentation (including preperation) 2 5 10
Report writing 7 4 28
Total Work Load314
Total Work Load / 30 (h)10.46
ECTS Credit of the Course10
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1
K2
K3
K4
K5 X X
K6 X X X
K7
K8
K9 X
K10
K11
K12
K13
K14
K15 X
K16
K17
K18
K19 X
K20
K21 X
K22