PERFORMING ARTS
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 Spring	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)	They acquire theoretical, historical and aesthetic knowledge specific to their field by using methods and techniques related to performing arts (acting, dance, music, etc.).	5
2)	They have knowledge about art culture and aesthetics and they provide the unity of theory and practice in their field.	5
3)	They are aware of national and international values in performing arts.	3
4)	Abstract and concrete concepts of performing arts; can transform it into creative thinking, innovative and original works.	3
5)	They have the sensitivity to run a business successfully in their field.	1
6)	Develops the ability to perceive, think, design and implement multidimensional from local to universal.	3
7)	They have knowledge about the disciplines that the performing arts field is related to and can evaluate the interaction of the sub-disciplines within their field.	5
8)	They develop the ability to perceive, design, and apply multidimensionality by having knowledge about artistic criticism methods.	2
9)	They can share original works related to their field with the society and evaluate their results and question their own work by using critical methods.	3
10)	They follow English language resources related to their field and can communicate with foreign colleagues in their field.	1
11)	By becoming aware of national and international values in the field of performing arts, they can transform abstract and concrete concepts into creative thinking, innovative and original works.	3
12)	They can produce original works within the framework of an interdisciplinary understanding of art.	2
13)	Within the framework of the Performing Arts Program and the units within it, they become individuals who are equipped to take part in the universal platform in their field.	5
14)	Within the Performing Arts Program, according to the field of study; have competent technical knowledge in the field of acting and musical theater.	3
15)	They use information and communication technologies together with computer software that is at least at the Advanced Level of the European Computer Use License as required by the field.