TURKISH AND WORLD CUISINE PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY243E	TURKISH AND WORLD CUISINE	3	3	3	6

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assist.Prof. BAŞAK GÖKÇE ÇÖL
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge about the relationship between culture and food.
Contents of the Course Unit:	Turkish and World cuisine, Cooking techniques, sauces and recipes used in Turkish and World cuisines.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explain the cultural features of Turkish and world cuisine, including their historical development.
Explain the relationship between food and culture.
Explain the development of Turkish cuisine in the historical development.
Explain the recipes of world cuisines.
Compare world cuisines with each other.
Compare table manners of the countries.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Individual research	Culture and Food	Lecture, Discussion, Individual study
2	Literature review, Individual research	İnvention of the cuisine	Lecture, Discussion, Individual study
3	Literature review, Individual research	İnvention of the cuisine and Definition of the chef	Lecture, Discussion, Individual study
4	Literature review, Individual research	Historical development of Turkish cuisine	Lecture, Discussion, Individual study
5	Literature review, Individual research	Turkish cuisine and regions	Lecture, Discussion, Individual study
6	Literature review, Individual research	Turkish cuisine regions in details	Lecture, Discussion, Individual study
7	Literature review, Individual research	Turkish cuisine regions in details and An overview	Lecture, Discussion, Individual study
8	-	MID-TERM EXAM	-
9	Literature review, Individual research	A Brief Overview of World Cuisine	Lecture, Discussion, Individual study
10	Literature review, Individual research	Asian countries cuisine	Lecture, Discussion, Individual study
11	Literature review, Individual research	Asian countries cuisine	Lecture, Discussion, Individual study
12	Literature review, Individual research	European countries cuisines	Lecture, Discussion, Individual study
13	Literature review, Individual research	European countries cuisines	Lecture, Discussion, Individual study
14	Literature review, Individual research	American and African continent countries cuisine	Lecture, Discussion, Individual study
15	Literature review, Individual research	An overview	Lecture, Discussion, Individual study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Bilgin, A., Samancı, Ö., Orancı, C. (2015). Turkish Cuisine. Republic of Turkey Ministry of Culture and Tourism pub., Ankara.
Morgan, J. (2011). Culinary Creation: An Introduction to Foodservice and World Cuisine. Taylor & Francis Group.Retrieved from https://search.proquest.com.
Artık, N., Poyrazoğlu, E., & Konar, N. (2008). Turkish Cuisine. Ankara: Kuban Matbaacılık Yayıncılık. ISBN: 978-975-590-262-3
The International Culinary Schools At The Art Institutes. (2008). International Cuisine. Nenes, M. F.; Robbins, J. (Photographer). Wiley. SBN 10: 0470410760 / ISBN 13: 9780470410769

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 the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems					4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.				3

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.				3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics					4

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	3	42
Preliminary & Further Study	14	2	28
Land Surveying	0	0	0
Group Work	2	2	4
Laboratory	0	0	0
Reading	14	1	14
Assignment (Homework)	12	2	24
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	1	1
Preparation for the Final Exam	14	2	28
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	6	2	12
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	78	0	154