WORLD CUISINE AND APPLICATIONS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS320	WORLD CUISINE AND APPLICATIONS	6	4	2	7

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit	Assist.Prof. CEYHUN UÇUK
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to give detailed information about the major kitchens around the world and to make practical studies about these kitchens.
Contents of the Course Unit:	The contents of this course are French, Italian, Spanish, Mexican, British, Balkan and American cuisines.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Arrange Europe's leading culinary understandings to their own applications.
Develop recipes appropriate for North, South and Central American culinary specialties.
Write basic food preparation principles specific to the world cuisines.
Prepare the dishes specific to the Middle Eastern culinary culture.
Select the feature of the world's leading kitchens.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading	French Cuisine	Practical
2	Reading	Recipe examples	Practical
3	Reading	Italian Cuisine	Practical
4	Homework preparation	Recipe examples	Practical
5	Reading	Spanish Cuisine	Practical
6	Literature research	Recipe examples	Practical
7	Literature research	Mexican Cuisine	Practical
8	-	MID-TERM EXAM	-
9	Reading	Recipe examples	Practical
10	Reading	English and Balkan Cuisine	Practical
11	Reading	Recipe examples	Practical
12	Homework preparation	Central and North American Cuisine	Practical
13	Homework preparation	Recipe examples	Practical
14	Homework preparation	South American Cuisine	Practical
15	Kitap okuma	Recipe examples	Practical
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Whiteman, K., Boggiano, A., Wright, J., Capalbo, C., (2001). The Italian Cooking Encyclopedia.
Ainley, S., (2007). The Classic Encyclopedia of World Recipes.
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	Define basic concepts about gastronomy.				3
2	Interpret the basic concepts, areas and approaches related to the field.					4

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.			2
2	Compare national and international cuisines in terms of similarities and differences.					4

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.				3

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.						5
4	Plan the work schedule and workflow in food and beverage enterprises.					4

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

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	They express their ideas using presentation and communication techniques in deliberate and verbal ways.					4
2	They organize activities related to the field.				3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.					4
2	Design social and social projects in his / her field using historical, cultural and geographical riches.					4
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)
Lecture & In-Class Activities	14	4	56
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	1	1
Preparation for the Final Exam	8	6	48
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	6	5	30
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	44	0	178