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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

WORLD CUISINE AND CULTURES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS340 WORLD CUISINE AND CULTURES 5 3 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature review "Course Introduction: Defining the Basic Concepts of World Culinary Cultures " Lecture, Q&A, Discussion
2 Literature review Culinary Cultures and Dimensions of Nations Lecture, Q&A, Discussion
3 Literature review Culinary Cultures and Dimensions of Nations Lecture, Q&A, Discussion
4 Literature review European Gastronomy Asian Gastronomy Lecture, Q&A, Discussion
5 Literature review Food Culture in Turkey Lecture, Q&A, Discussion
6 Literature review Food Culture in Spain Lecture, Q&A, Discussion
7 Literature review Food Culture in France Lecture, Q&A, Discussion
8 - MID-TERM EXAM -
9 Literature review Food Culture in Britain Lecture, Q&A, Discussion
10 Literature review Food Culture in Germany Lecture, Q&A, Discussion
11 Literature review Food Culture in Italy Lecture, Q&A, Discussion
12 Literature review Food Culture in Russia Lecture, Q&A, Discussion
13 Literature review Food Culture in America Lecture, Q&A, Discussion
14 Literature review Food Culture in China, Japan and Korea Lecture, Q&A, Discussion
15 Literature review Food Culture in Middle East Lecture, Q&A, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -