| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| GMS314 |
WORLD CUISINE |
6 |
6 |
3 |
8 |
GENERAL INFORMATION |
| Language of Instruction : |
Turkish |
| Level of the Course Unit : |
BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
| Type of the Course : |
Compulsory |
| Mode of Delivery of the Course Unit |
- |
| Coordinator of the Course Unit |
Prof. ASLI ALBAYRAK |
| Instructor(s) of the Course Unit |
Lecturer REVŞEN AKAY |
| Course Prerequisite |
No |
OBJECTIVES AND CONTENTS |
| Objectives of the Course Unit: |
The aim of this course is to give detailed information about the major cuisines in the world and to make practical studies about these cuisines |
| Contents of the Course Unit: |
The content of this course includes French, Italian, Spanish, Mexican, British, Balkan and American cookery. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
| Design about Europe's leading culinary concepts. |
| Develop suitable recipes for North, South and Central American cuisine features. |
| List basic food preparation principles specific to world cuisine. |
| Identify the dishes of the Middle Eastern culinary culture. |
| Compare the characteristics of the world's leading cuisines. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
| Week |
Preparatory |
Topics(Subjects) |
Method |
| 1 |
Reading Book |
French Cuisine, French Cuisine Application |
Application |
| 2 |
Reading Book |
Recipe examples, Recipe Application |
Application |
| 3 |
Reading Book |
İtalian Cuisine, İtalian Cuisine Application |
Application |
| 4 |
Homework Preparation |
Recipe examples, Recipe Application |
Application |
| 5 |
Reading Book |
Spanish Cuisine,Spanish Cuisine Application |
Application |
| 6 |
Literature search |
Recipe examples, Recipe Application |
Application |
| 7 |
Literature search |
Mexican Cuisine, Mexican Cuisine Application |
Application |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Reading Book |
Recipe examples, Recipe Application |
Application |
| 10 |
Reading Book |
English and Balkan Cuisines, English and Balkan Cuisines Application |
Application |
| 11 |
Reading Book |
Recipe examples, Recipe Application |
Application |
| 12 |
Homework preparation |
North and Central America Cuisines, North and Central America Cuisines Application |
Application |
| 13 |
Homework preparation |
Recipe examples, Recipe Application |
Application |
| 14 |
Homework preparation |
South America Cuisine, South America Cuisine Application |
Application |
| 15 |
Reading Book |
Recipe examples, Recipe Application |
Application |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |
SOURCE MATERIALS & RECOMMENDED READING |
| Whiteman, K., Boggiano, A., Wright, J., Capalbo, C., (2014). İtalyan Mutfağı, İş Bankası Kültür, İstanbul. |
| Ainley, S., (2014). Dünya Mutfağı, İş Bankası Kültür, İstanbul. |
| Ghayour, S., (2015). İpek Yolu Mutfağı Ortadoğu ve Ötesinden Yemek Tarifleri, İş Bankası Kültür, İstanbul. |
| Aktürk, A.İ., (2007). Meksika Mutfağı/Dünya Mutfağından Lezzetler, Dönence. |
| Anonim, (2007). Fransız Mutfağı/Dünya Yemekleri, Boyut, İstanbul. |
ASSESSMENT |
| Assessment & Grading of In-Term Activities |
Number of Activities |
Degree of Contribution (%) |
Description |
| Level of Contribution |
| 0 |
1 |
2 |
3 |
4 |
5 |
CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
KNOWLEDGE |
Theoretical |
|
Programme Learning Outcomes |
Level of Contribution |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules
|
|
|
|
3 |
|
|
KNOWLEDGE |
Factual |
|
Programme Learning Outcomes |
Level of Contribution |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to know the science behind cooking.
|
0 |
|
|
|
|
|
SKILLS |
Cognitive |
|
Programme Learning Outcomes |
Level of Contribution |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.
|
|
|
2 |
|
|
|
SKILLS |
Practical |
|
Programme Learning Outcomes |
Level of Contribution |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
|
|
|
|
|
|
5 |
| 2 |
Will be able to create individual menus using the principle of healthy eating plate.
|
|
|
2 |
|
|
|
OCCUPATIONAL |
Autonomy & Responsibility |
|
Programme Learning Outcomes |
Level of Contribution |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Learning to Learn |
|
Programme Learning Outcomes |
Level of Contribution |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.
|
|
1 |
|
|
|
|
OCCUPATIONAL |
Communication & Social |
|
Programme Learning Outcomes |
Level of Contribution |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
|
|
|
2 |
|
|
|
| 2 |
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
|
|
|
2 |
|
|
|
OCCUPATIONAL |
Occupational and/or Vocational |
|
Programme Learning Outcomes |
Level of Contribution |
| 0 |
1 |
2 |
3 |
4 |
5 |
| 1 |
Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
|
0 |
|
|
|
|
|
| 2 |
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
|
|
1 |
|
|
|
|
| 3 |
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
|
|
|
2 |
|
|
|
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
Workload for Learning & Teaching Activities |
| Type of the Learning Activites |
Learning Activities (# of week) |
Duration (hours, h) |
Workload (h) |
| Lecture & In-Class Activities |
14 |
5 |
70 |
| Preliminary & Further Study |
14 |
3 |
42 |
| Land Surveying |
0 |
0 |
0 |
| Group Work |
0 |
0 |
0 |
| Laboratory |
0 |
0 |
0 |
| Reading |
0 |
0 |
0 |
| Assignment (Homework) |
0 |
0 |
0 |
| Project Work |
0 |
0 |
0 |
| Seminar |
0 |
0 |
0 |
| Internship |
0 |
0 |
0 |
| Technical Visit |
0 |
0 |
0 |
| Web Based Learning |
0 |
0 |
0 |
| Implementation/Application/Practice |
0 |
0 |
0 |
| Practice at a workplace |
0 |
0 |
0 |
| Occupational Activity |
0 |
0 |
0 |
| Social Activity |
0 |
0 |
0 |
| Thesis Work |
0 |
0 |
0 |
| Field Study |
0 |
0 |
0 |
| Report Writing |
0 |
0 |
0 |
| Final Exam |
1 |
5 |
5 |
| Preparation for the Final Exam |
7 |
4 |
28 |
| Mid-Term Exam |
1 |
5 |
5 |
| Preparation for the Mid-Term Exam |
7 |
4 |
28 |
| Short Exam |
0 |
0 |
0 |
| Preparation for the Short Exam |
0 |
0 |
0 |
| TOTAL |
44 |
0 |
178 |
|
Total Workload of the Course Unit |
178 |
|
|
Workload (h) / 25.5 |
7 |
|
|
ECTS Credits allocated for the Course Unit |
7,0 |
|