WORLD CUISINE PROGRAMME COURSE DESCRIPTION

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
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

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