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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

TURKISH AND WORLD CUISINES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
TUR423 TURKISH AND WORLD CUISINES 5 3 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature Search, Presentation Gastronomy and Related Concepts Expression , Question-Respond, Discussion
2 Literature Search, Presentation Artistic and Scientific Dimensions of Gastronomy Expression , Question-Respond, Discussion
3 Literature Search, Presentation Touristic Product and Gastronomy as of attraction Expression , Question-Respond, Discussion
4 Literature Search, Presentation Formation of Traditions and Eating Habits Expression , Question-Respond, Discussion
5 Literature Search, Presentation Principles of Basic Nutrition Expression , Question-Respond, Discussion
6 Literature Search, Presentation Food and Beverage Production Techniques Expression , Question-Respond, Discussion
7 Literature Search, Presentation Turkish Cuisine: Local Dishes Expression , Question-Respond, Discussion
8 Literature Search, Presentation Turkish Cuisine: Local Dishes Expression , Question-Respond, Discussion
9 Literature Search, Presentation Turkish Cuisine: Local Dishes Expression , Question-Respond, Discussion
10 - MID-TERM EXAM -
11 Literature Search, Presentation French Cuisine Expression , Question-Respond, Discussion
12 Literature Search, Presentation Italian cuisine Expression , Question-Respond, Discussion
13 Literature Search, Presentation Middle Eastern Cuisines Expression , Question-Respond, Discussion
14 Literature Search, Presentation Far East Cuisines Expression , Question-Respond, Discussion
15 Literature Search, Presentation Overview Expression , Question-Respond, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -