WORLD CUISINE CULTURES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY340	WORLD CUISINE CULTURES	5	3	3	5

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 :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. SEZER CİHAN KESKEN
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to provide students with a basic idea about the food culture and its similarities/differences with other countries.
Contents of the Course Unit:	It covers the lifestyles, tastes, beliefs, products, cooking methods, important concepts brought to the gastronomy literature and the food cultures of the countries.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Learns culinary cultures, nutrition, food preparation and consumption habits.
Learns food preparation techniques specific to European, African and Asian cuisines.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Preparation, Literature Review	Course Description: World Culinary Cultures Defining and explaining basic concepts	Concept mapping, questions and answers, explaining
2	Preparation, Literature Review	Conceptual Framework Culinary Cultures and Dimensions of Nations	Narration method, Questions and Answers, Discussion
3	Preparation, Literature Review	Conceptual Framework Culinary Cultures and Dimensions of Nations	Narration method, Questions and Answers, Discussion
4	Preparation, Literature Review	European Gastronomy Asian Gastronomy	Narration method, Questions and Answers, Discussion
5	Preparation, Literature Review	Food Culture in Turkey	Narration method, Questions and Answers, Discussion
6	Preparation, Literature Review	Food Culture in Spain	Narration method, Questions and Answers, Discussion
7	Preparation, Literature Review	Food Culture in France	Narration method, Questions and Answers, Discussion
8	-	MID-TERM EXAM	-
9	Preparation, Literature Review	Food Culture in Britain	Narration method, Questions and Answers, Discussion
10	Preparation, Literature Review	Food Culture in Germany	Narration method, Questions and Answers, Discussion
11	Preparation, Literature Review	Food Culture in Italy	Narration method, Questions and Answers, Discussion
12	Preparation, Literature Review	Food Culture in Russia	Narration method, Questions and Answers, Discussion
13	Preparation, Literature Review	Food Culture in America	Narration method, Questions and Answers, Discussion
14	Preparation, Literature Review	Food Culture in China, Japan and Korea	Narration method, Questions and Answers, Discussion
15	Preparation, Literature Review	Food Culture in the Middle East	Narration method, Questions and Answers, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Sarıışık, M.(2017). Uluslararası Gastronomi, Ankara: Detay Yayıncılık.
Sarıışık, M.(2017). Tüm Yönleriyle Gastronomi Bilimi, Ankara: Detay Yayıncılık.
Julia Abramson,(2007). Food Culture in France, Food Culture around the World, Ken Albala, Series Editor, Greenwood Press, Westport,

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50
Final Exam	1	50
TOTAL	2	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Explain the historical development process of Aviation Management.	0
2	Use computer programs related to Aviation Transportation.	0
3	Define basic concepts related with aviation management.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts in the field with other social sciences such as law, sociology, philosophy and history.	0
2	Classify the relationship between the basic functions of the business and the interactions between these functions.	0
3	Apply knowledge and skills related to his / her field by considering the legal aspect of occupational health and safety.	0
4	Explain the concepts of entrepreneurship and innovation with the field.		1

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Manage operational activities related to the airline.	0
2	Gain lifelong learning skills and use knowledge of the field in the business life with the awareness of social responsibility.		1

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Prepare written agreements with relevant institutions in accordance with the legislation.	0
2	Perform the theoretical and practical knowledge related to the field with appropriate analytical methods and modeling techniques in business life.	0
3	Manage all phases from planning to implementation of aviation operations as a member of a team.	0
4	Cooperate with stakeholders related to air transport.	0
5	Develop the modern techniques and tools necessary for applications related to the field.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Execute a study in his/her field independently.	0
2	Decide as an individual or a team member to solve the problems encountered in applications related to the field.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate advanced knowledge and skills in his/her field with a critical approach.	0
2	Apply activities to improve his/her performance and his / her responsibility in line with the learning objectives by determining the learning needs.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Communicate with people and institutions related to the field in writing and verbally.	0
2	Explain his/her thoughts on the issues related to the field and suggestions for solutions to the problems by the related departments by using supporting quantitative and qualitative data.	0
3	Organize projects and activities for the social environment with social responsibility consciousness and to be able to apply those.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Manage airports and terminal operations efficiently using aviation and business information.	0

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	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	10	3	30
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	2	2
Preparation for the Final Exam	1	4	4
Mid-Term Exam	1	2	2
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	41	0	122