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TURKISH AND WORLD CUISINE COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY243E	TURKISH AND WORLD CUISINE	3	3	3	6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Individual research	Culture and Food	Lecture, Discussion, Individual study
2	Literature review, Individual research	İnvention of the cuisine	Lecture, Discussion, Individual study
3	Literature review, Individual research	İnvention of the cuisine and Definition of the chef	Lecture, Discussion, Individual study
4	Literature review, Individual research	Historical development of Turkish cuisine	Lecture, Discussion, Individual study
5	Literature review, Individual research	Turkish cuisine and regions	Lecture, Discussion, Individual study
6	Literature review, Individual research	Turkish cuisine regions in details	Lecture, Discussion, Individual study
7	Literature review, Individual research	Turkish cuisine regions in details and An overview	Lecture, Discussion, Individual study
8	-	MID-TERM EXAM	-
9	Literature review, Individual research	A Brief Overview of World Cuisine	Lecture, Discussion, Individual study
10	Literature review, Individual research	Asian countries cuisine	Lecture, Discussion, Individual study
11	Literature review, Individual research	Asian countries cuisine	Lecture, Discussion, Individual study
12	Literature review, Individual research	European countries cuisines	Lecture, Discussion, Individual study
13	Literature review, Individual research	European countries cuisines	Lecture, Discussion, Individual study
14	Literature review, Individual research	American and African continent countries cuisine	Lecture, Discussion, Individual study
15	Literature review, Individual research	An overview	Lecture, Discussion, Individual study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-