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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

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Can define basic concepts about gastronomy.
3
2
Can interpret basic concepts, study areas and approaches related to the field.
5

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
3
2
Can 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
Can analyze the eating and drinking art, the related systems and structures.
4
2
Can prepare technical infrastructure and contents of the culinary activies.
4

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Can apply theoretical knowledge about food science into the field of gastronomy.
4
2
Can collaborate with the shareholders to present new challenging ideas and products for the market.
4
3
Can integrate basic cooking techniques and product preparation principles into today's technology.
4
4
Can 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
Can calculate costing in the food and beverage facilities.
1
2
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
1
3
Can organize national and international competitions and fairs.
0

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
4
2
Can 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
Can express his/her ideas verbally and orally by using presentation and communication techniques.
1
2
Can organize all gastronomy-related activities.
1

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Can interpret ethical values and legal regulations according to the codexes.
3
2
Can design communial and social pojects using historical, cultural and geographical values.
1
3
Can perform scientific researche and study 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
Total Workload of the Course Unit 174
Workload (h) / 25.5 6,8
ECTS Credits allocated for the Course Unit 7,0