NUTRITION AND DIETETIC (ENGLISH)
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 Spring 3 0 2 4
The course opens with the approval of the Department at the beginning of each semester

Basic information

Language of instruction: En
Type of course: GE-Elective
Course Level: Bachelor
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 Outputs

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: 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
Attendance % 0
Laboratory % 0
Application % 0
Field Work % 0
Special Course Internship (Work Placement) % 0
Quizzes % 0
Homework Assignments % 0
Presentation % 0
Project % 0
Seminar % 0
Midterms % 0
Preliminary Jury % 0
Final % 0
Paper Submission % 0
Jury % 0
Bütünleme % 0
Total % 0
PERCENTAGE OF SEMESTER WORK % 0
PERCENTAGE OF FINAL WORK % 0
Total % 0

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) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.