SOFTWARE ENGINEERING
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
GEP0617	International Food Culture	Fall	3	0	3	5

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Dr. BURCU ALARSLAN ULUDAŞ
Course Objectives:	This course aims to look at the brief history of the world cuisines and examine their characteristic features. We are going to see the influence of international cuisines and see how they influenced each other. How are the reputations of the speciafic cuisines around the world. The popular ones and the reasons of the success. There will be a movie screening and also a project will be prepared after experiencing one of the world cuisines.

Learning Outcomes

The students who have succeeded in this course;

Course Content

Project: Each student should create a new instagram account for this project. The account should be open to public. No private accounts. It would be like a foodie instagram account. Once you open the account you need to send me with your instagram account, name and last name and student number.
For the Project, you are going to go and try a restaurant (preferably a cuisine that you have never tried before) Then you are going to post photos of the food you try at the restaurant, the decoration of the restaurant, the menu and yourself on the table. Under each post you are going to write the name of the dishes and how you like it. Also make comment of the decoration, the ambiance, and your experience and etc… How was the taste? Why did you like it? Are you going to go to this restaurant again and etc… You will use the hashtag #baufoodculture2019
You are free to post any other gastronomic experiences on your instagram account. Also follow @tadindaseyahat account where I can follow up your post.
The restaurant you will try is going to be a cuisine that you have never tried before. No Italian, no Turkish, no American cuisines. Thai, Japanese, Korean, Russian, Chinese, Indian, Peruvian, Lebanese, African, Mexican cuisines are perfect alternatives.

40 % : Final
30 % : Midterm
15 % Attendence & Participation
15% Project (Between October 21-27th)

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	History of Food-Where the foods are coming from? Eating habits in the early ages. EUROPEAN CUISINES
2)	No Class! Assignment Documentary: Watch Street Food on Netflix the first 2 episodes: Bangkok Thailand and Osaka Japan
3)	Italy-Brief History and Characteristic Features-Why do we love Italian food? Place in the World
4)	France- Brief History and Characteristic Features-Why is it considered the best cuisine in the world? Movie: Julie & Julia, Paris Can Wait
5)	Guest Speaker-Chef from Gastronomy Department
6)	No Class- Students are required to go to a restaurant and do the Project this week.
7)	Spain- Brief History and Characteristic Features-Tapas Culture-What’s its place in the world?
8)	ASIAN CUISINES China- Brief History and Characteristic Features-Why is it very different than other? Contribution to World Food Scene
9)	Japan- Brief History and Characteristic Features-Sushi In the World- Movie: Tampopo, Jiro Dreams of Sushi
10)	Thailand- Brief History and Characteristic Features –Its success in the world
11)	India- Brief History and Characteristic Features-Movie: The Hundred Food Journey, Lion
12)	Arab Cuisines- Brief History and Characteristic Features. Iranian Cuisines and influence between Arab and Turkish
13)	Turkey- Brief History and Characteristic Features-Ottoman Cuisine and contemporary Turkish Cuisine
14)	AMERİCAN CUISINES Mexico: Brief History and Characteristic Features –Spanish Influence
15)	USA- Brief History and Characteristic Features-The contribution to the world food scene Peru: Why is it becoming the most popular cuisine? Nikkei and Chiafa cuisines

Sources

Course Notes / Textbooks:	TV Shows: • King Corn • Anthony Bourdain-No Reservations/Parts Unknown • Supersizers • Ugly Delicious • Street Food
References:	Blogs: • www.tadindaseyahat.com • www.theculturetrip.com • www.thrillist.com • www.buzzfeedtasty.com

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Total		%
PERCENTAGE OF SEMESTER WORK		% 0
PERCENTAGE OF FINAL WORK		%
Total		%

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Be able to specify functional and non-functional attributes of software projects, processes and products.
2)	Be able to design software architecture, components, interfaces and subcomponents of a system for complex engineering problems.
3)	Be able to develop a complex software system with in terms of code development, verification, testing and debugging.
4)	Be able to verify software by testing its program behavior through expected results for a complex engineering problem.
5)	Be able to maintain a complex software system due to working environment changes, new user demands and software errors that occur during operation.
6)	Be able to monitor and control changes in the complex software system, to integrate the software with other systems, and to plan and manage new releases systematically.
7)	Be able to identify, evaluate, measure, manage and apply complex software system life cycle processes in software development by working within and interdisciplinary teams.
8)	Be able to use various tools and methods to collect software requirements, design, develop, test and maintain software under realistic constraints and conditions in complex engineering problems.
9)	Be able to define basic quality metrics, apply software life cycle processes, measure software quality, identify quality model characteristics, apply standards and be able to use them to analyze, design, develop, verify and test complex software system.
10)	Be able to gain technical information about other disciplines such as sustainable development that have common boundaries with software engineering such as mathematics, science, computer engineering, industrial engineering, systems engineering, economics, management and be able to create innovative ideas in entrepreneurship activities.
11)	Be able to grasp software engineering culture and concept of ethics and have the basic information of applying them in the software engineering and learn and successfully apply necessary technical skills through professional life.
12)	Be able to write active reports using foreign languages and Turkish, understand written reports, prepare design and production reports, make effective presentations, give clear and understandable instructions.
13)	Be able to have knowledge about the effects of engineering applications on health, environment and security in universal and societal dimensions and the problems of engineering in the era and the legal consequences of engineering solutions.