WORLD CUISINE AND APPLICATIONS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY320	WORLD CUISINE AND APPLICATIONS	6	4	2	7

GENERAL INFORMATION
Language of Instruction :	Türkçe
Level of the Course Unit :	LİSANS, TYY: + 6.Düzey, EQF-LLL: 6.Düzey, QF-EHEA: 1.Düzey
Type of the Course :	Zorunlu
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Dr.Öğr.Üyesi NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Bu dersin amacı, öğrencilere dünya çapında belli başlı mutfaklar hakkında detaylı bilgiler vererek bu mutfaklar hakkında uygulamalı çalışmalar yapmaktır.
Contents of the Course Unit:	Bu dersin içeriği Fransız, İtalyan, İspanyol, Meksika, İngiliz, Balkan ve Amerika mutfaklarıdır.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Avrupa'nın önde gelen mutfak anlayışları hakkında rapor yazar.
Kuzey, Güney ve Orta Amerika mutfak özelliklerine uygun reçeteler geliştirir.
Dünya mutfaklarına özgü temel yiyecek hazırlama ilkelerini birbirleriyle kombinler.
Özellikleri ya da reçeteleri verilen dünya yemeklerinin hangi mutfak kültürüne ait olduğunu seçer.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Araştırma, Reçete İnceleme	Fransız Mutfağı	Uygulama
2	Araştırma, Reçete İnceleme	Reçete örnekleri	Uygulama
3	Araştırma, Reçete İnceleme	İtalyan Mutfağı	Uygulama
4	Araştırma, Reçete İnceleme	Reçete örnekleri	Uygulama
5	Araştırma, Reçete İnceleme	İspanyol Mutfağı	Uygulama
6	Araştırma, Reçete İnceleme	Reçete örnekleri	Uygulama
7	Araştırma, Reçete İnceleme	Meksika Mutfağı	Uygulama
8	-	ARA SINAV	-
9	Araştırma, Reçete İnceleme	Reçete örnekleri	Uygulama
10	Araştırma, Reçete İnceleme	İngiliz ve Balkan Mutfakları	Uygulama
11	Araştırma, Reçete İnceleme	Reçete örnekleri	Uygulama
12	Araştırma, Reçete İnceleme	Orta ve Kuzey Amerika Mutfakları	Uygulama
13	Araştırma, Reçete İnceleme	Reçete örnekleri	Uygulama
14	Araştırma, Reçete İnceleme	Güney Amerika Mutfağı	Uygulama
15	Araştırma, Reçete İnceleme	Reçete örnekleri	Uygulama
16	-	FİNAL	-
17	-	FİNAL	-

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.

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	Define basic concepts about gastronomy.				3
2	Interpret the basic concepts, areas and approaches related to the field.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.				3
2	Compare national and international cuisines in terms of similarities and differences.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.					4
2	Prepare the technical infrastructure and contents of kitchen activities.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.					4
2	Collaborate with shareholders in the field to bring new ideas, products to the market.					4
3	Integrate basic kitchen techniques and product preparation principles into today's technology.					4
4	Plan the work schedule and workflow in food and beverage enterprises.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Calculate costs in the food and beverage field.		1
2	Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.		1
3	Organizes participation to national and international competitions and fairs in its field.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.					4
2	Find planning, executioning and editing mistakes systematicly related to his field.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Express their ideas using presentation and communication techniques in deliberate and verbal ways.		1
2	Organize activities related to the field.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.				3
2	Design social and social projects in his / her field using historical, cultural and geographical riches.		1
3	Perform scientific researches using knowledge and skills related to his field.				3

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)
Ders	14	4	56
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme	14	4	56
Arazi Çalışması	0	0	0
Grup Çalışması / Ödevi	0	0	0
Laboratuvar	0	0	0
Okuma	0	0	0
Ödev	10	3	30
Proje Hazırlama	0	0	0
Seminer	0	0	0
Staj	0	0	0
Teknik Gezi	0	0	0
Web Tab. Öğrenme	0	0	0
Uygulama	10	3	30
Yerinde Uygulama	0	0	0
Mesleki Faaliyet	0	0	0
Sosyal Faaliyet	0	0	0
Tez Hazırlama	0	0	0
Alan Çalışması	0	0	0
Rapor Yazma	0	0	0
Final Sınavı	1	1	1
Final Sınavı Hazırlığı	0	0	0
Ara Sınav	1	1	1
Ara Sınav Hazırlığı	0	0	0
Kısa Sınav	0	0	0
Kısa Sınav Hazırlığı	0	0	0
TOPLAM	50	0	174