| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Understand the relationship between culture and food.
- Become familiar with food cultures according to countries.
- Develop skills in recognizing the characteristics of different country cuisines.
- Become familiar with eating trends.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | Development of students' knowledge international cuisine cultures |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Food and culture |
|
2nd Week |
Food and culture continued |
|
3rd Week |
Traditional foods from around the world |
|
4th Week |
Chinese cuisine -Japanese cuisine |
|
5th Week |
Russian cuisine |
|
6th Week |
Republic Day Holiday |
|
7th Week |
French cuisine/ Italian cuisine |
|
8th Week |
Midterm |
|
9th Week |
Spanish Cuisine |
|
10th Week |
Germany Cuisine |
|
11th Week |
American cuisine |
|
12th Week |
Geographically marked products |
|
13th Week |
Food trends (slowfood, fast food, vegetarianism etc.). |
|
14th Week |
Culinary culture/street flavours according to religions |
|
15th Week |
General Review |
|
| Recommended or Required Reading | 1)Türk Mutfak kültürü üzerine araştırmalar ( süreli yayın)
2)Akman M, Mete M. Türk ve Dünya Mutfakları, Konya, 1998
3)Yemek kültürü ile ilgili dergiler |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Experiment
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
20 |
| Assignment |
1 |
30 |
| 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 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
|
|
|
| Preparation for Final exam |
7 |
4 |
28 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
7 |
4 |
28 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
12 |
12 |
| Total Work Load | 115 |
| Total Work Load / 30 (h) | 3.83 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
