GASTRONOMY AND CULINARY ARTS (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
GMS2201 | World Cuisine I | Spring | 0 | 4 | 2 | 6 |
The course opens with the approval of the Department at the beginning of each semester |
Language of instruction: | Tr |
Type of course: | Must Course |
Course Level: | Bachelor |
Mode of Delivery: | Face to face |
Course Coordinator : | Assoc. Prof. ZEHRA DİLİSTAN SHIPMAN |
Course Objectives: | The aim of this course is to transfer the theoretical and technical knowledge of the food cultures in different regions and countries of the world to the students. |
The students who have succeeded in this course; Students are provided with information on food culture and cuisine in these geographies. Students who successfully complete this course will be able to cook dishes belonging to different geographies in different continents, recognize food cultures and interpret their relationships. |
The content of this course includes the prominent features and applications of cuisines from different regions of the world, especially Europe. The information on the prescriptions of the mentioned regions is given theoretically and practically. |
Week | Subject | Related Preparation | |
1) | Introduction to course | ||
2) | Italy | ||
3) | France | ||
4) | United Kingdom | ||
5) | Spain | ||
6) | Portuguese | ||
7) | Midterm | ||
8) | Balkans and Greece | ||
9) | Scandinavia | ||
10) | Russia | ||
11) | Caucasia | ||
12) | China | ||
13) | Korea | ||
14) | Japan |
Course Notes: | |
References: | Profesyonel Aşçılık Professional Cooking Wayne Gisslen |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 60 |
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 | 1 | % 40 |
Paper Submission | % 0 | |
Jury | % 0 | |
Bütünleme | % 0 | |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Application | 14 | 4 | 56 |
Special Course Internship (Work Placement) | 0 | 0 | 0 |
Field Work | 0 | 0 | 0 |
Study Hours Out of Class | 0 | 0 | 0 |
Presentations / Seminar | 0 | 0 | 0 |
Project | 2 | 50 | 100 |
Homework Assignments | 0 | 0 | 0 |
Quizzes | 0 | 0 | 0 |
Preliminary Jury | 0 | 0 | 0 |
Midterms | 0 | 0 | 0 |
Paper Submission | 0 | 0 | 0 |
Jury | 0 | 0 | 0 |
Final | 1 | 4 | 4 |
Total Workload | 160 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | - Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources. | 4 |
2) | Use of advanced theoretical and practical knowledge within the field. -Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field. | 5 |
3) | Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. - Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. -Organize and implement project and activities for social environment with a sense of social responsibility. -Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. -Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge. | 2 |
4) | Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. -Determine learning needs and direct the learning. -Develop positive attitude towards lifelong learning. | 2 |
5) | Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. - Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security. | |
6) | Conduct studies at an advanced level in the field independently. - Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. - Planning and managing activities towards the development of subordinates in the framework of a project | 4 |