WORLD CUISINE AND CULTURES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS340	WORLD CUISINE AND CULTURES	5	3	3	5

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

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to provde 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 food preparation techniques specific to European, African and Asian cuisines.
Learns culinary cultures, nutrition, food preparation and consumption habits.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review	"Course Introduction: Defining the Basic Concepts of World Culinary Cultures "	Lecture, Q&A, Discussion
2	Literature review	Culinary Cultures and Dimensions of Nations	Lecture, Q&A, Discussion
3	Literature review	Culinary Cultures and Dimensions of Nations	Lecture, Q&A, Discussion
4	Literature review	European Gastronomy Asian Gastronomy	Lecture, Q&A, Discussion
5	Literature review	Food Culture in Turkey	Lecture, Q&A, Discussion
6	Literature review	Food Culture in Spain	Lecture, Q&A, Discussion
7	Literature review	Food Culture in France	Lecture, Q&A, Discussion
8	-	MID-TERM EXAM	-
9	Literature review	Food Culture in Britain	Lecture, Q&A, Discussion
10	Literature review	Food Culture in Germany	Lecture, Q&A, Discussion
11	Literature review	Food Culture in Italy	Lecture, Q&A, Discussion
12	Literature review	Food Culture in Russia	Lecture, Q&A, Discussion
13	Literature review	Food Culture in America	Lecture, Q&A, Discussion
14	Literature review	Food Culture in China, Japan and Korea	Lecture, Q&A, Discussion
15	Literature review	Food Culture in Middle East	Lecture, Q&A, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING

"Mehmet Sarıışık (2017). Uluslararası Gastronomi, Detay Yayıncılık, Ankara. Mehmet Sarıışık (Ed.), Tüm Yönleriyle Gastronomi Bilimi, Detay Yayıncılık, Ankara, 2017. Düriye Bozok, Cevdet Avcıkurt, Murat Doğdubay, Mehmet Sarıoğlan ve Göksel Kemal Girin, Gastronomi Üzerine Araştırmalar, Detay Yayıncılık, Ankara, 2018 Alan F. Harrison, Gastronomy, New Horizon Books, Sussex, 1982 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	Define basic concepts about gastronomy.					4
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.	0
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.				3
3	Integrate basic kitchen techniques and product preparation principles into today's technology.				3
4	Plan the work schedule and workflow in food and beverage enterprises.			2

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.	0
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	They 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.		1
2	Find planning, executioning and editing mistakes systematicly related to his field.	0

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.				3
2	They 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	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.			2
2	Design social and social projects in his / her field using historical, cultural and geographical riches.	0
3	Perform scientific researches using knowledge and skills related to his field.			2

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	4	4
Preparation for the Final Exam	0	0	0
Mid-Term Exam	1	4	4
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	40	0	122