| MATHEMATICS (TURKISH, PHD) | |||||
| PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GAS2015 | International Gastronomy | Fall | 2 | 0 | 2 | 4 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Departmental Elective |
| Course Level: | |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Assoc. Prof. ZEHRA DİLİSTAN SHIPMAN |
| Course Objectives: | Every country or group has developed cultural products suitable for their palate tastes, lifestyles and beliefs. With the accumulation of these products, culinary cultures of countries are formed. Intercultural interactions that have emerged for reasons such as migration, war and religion have revealed an exchange in terms of culinary cultures over time and new kitchen elements and insights have been added to the country's cultures. The kitchen cultures of this countries are intended to be transmitted in this course. |
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The students who have succeeded in this course; This course aims to give an overview of the world gastronomy, both continental and country-based, and to convey important terms that the countries have gained for their food and menus and world gastronomy literatures. |
| Ülkelerin gastronomik unsurları |
| Week | Subject | Related Preparation | |
| 1) | Introduction to International Gastronomy | ||
| 2) | Turkish cuisine | ||
| 3) | French Cuisine | ||
| 4) | Far East Cuisine | ||
| 5) | American Cuisine | ||
| 6) | Southern European Cuisine | ||
| 7) | Midterm exam | ||
| 8) | Northern European Cuisine | ||
| 9) | Middle Asia Cuisine | ||
| 10) | Middle East Cuisine | ||
| 11) | African Cuisine | ||
| 12) | Presentation of assignments | ||
| 13) | Presentation of assignments | ||
| 14) | Overview | ||
| Course Notes: | |
| References: | ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler |
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