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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

WORLD CUISINE CULTURES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY340 WORLD CUISINE CULTURES 5 3 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Preparation, Literature Review Course Description: World Culinary Cultures Defining and explaining basic concepts Concept mapping, questions and answers, explaining
2 Preparation, Literature Review Conceptual Framework Culinary Cultures and Dimensions of Nations Narration method, Questions and Answers, Discussion
3 Preparation, Literature Review Conceptual Framework Culinary Cultures and Dimensions of Nations Narration method, Questions and Answers, Discussion
4 Preparation, Literature Review European Gastronomy Asian Gastronomy Narration method, Questions and Answers, Discussion
5 Preparation, Literature Review Food Culture in Turkey Narration method, Questions and Answers, Discussion
6 Preparation, Literature Review Food Culture in Spain Narration method, Questions and Answers, Discussion
7 Preparation, Literature Review Food Culture in France Narration method, Questions and Answers, Discussion
8 - MID-TERM EXAM -
9 Preparation, Literature Review Food Culture in Britain Narration method, Questions and Answers, Discussion
10 Preparation, Literature Review Food Culture in Germany Narration method, Questions and Answers, Discussion
11 Preparation, Literature Review Food Culture in Italy Narration method, Questions and Answers, Discussion
12 Preparation, Literature Review Food Culture in Russia Narration method, Questions and Answers, Discussion
13 Preparation, Literature Review Food Culture in America Narration method, Questions and Answers, Discussion
14 Preparation, Literature Review Food Culture in China, Japan and Korea Narration method, Questions and Answers, Discussion
15 Preparation, Literature Review Food Culture in the Middle East Narration method, Questions and Answers, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -