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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

TURKISH AND WORLD CUISINE COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY313E TURKISH AND WORLD CUISINE 5 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature review, Individual research Food and Culture Lecture, Discussion, Individual study
2 Literature review, Individual research The historical development of the kitchen Lecture, Discussion, Individual study
3 Literature review, Individual research Turkish Cuisine Lecture, Discussion, Individual study
4 Literature review, Individual research Turkish Cuisine Lecture, Discussion, Individual study
5 Literature review, Individual research Turkish Cuisine Lecture, Discussion, Individual study
6 Literature review, Individual research Turkish traditional foods and health interaction Lecture, Discussion, Individual study
7 Literature review, Individual research Asia countries cuisines - East and West Asian countries Lecture, Discussion, Individual study
8 - MID-TERM EXAM -
9 Literature review, Individual research Asia countries cuisines - South and North Asian countries Lecture, Discussion, Individual study
10 Literature review, Individual research Europa countries cuisines - East Europa Lecture, Discussion, Individual study
11 Literature review, Individual research Europa countries cuisines - Other Europa Countries Lecture, Discussion, Individual study
12 Literature review, Individual research Europa countries cuisines - Other Europa Countries Lecture, Discussion, Individual study
13 Literature review, Individual research America countries cuisines Lecture, Discussion, Individual study
14 Literature review, Individual research Africa countries cuisine Lecture, Discussion, Individual study
15 Literature review, Individual research Beverages and culture Lecture, Discussion, Individual study
16 - FINAL EXAM -
17 - FINAL EXAM -