| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| World Culinary Culture | ASC2101 | 3. Semester | 2 + 2 | 3.0 | 5.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Associate |
| Course Type | |
| Mode of delivery | Face to Face |
| Course Coordinator |
Lect. Ömer YAVUZ |
| Instructor(s) |
Ömer YAVUZ |
| Assistants | |
| Goals | In this lesson; It is aimed to gain competencies in preparing dishes from these cuisines by researching the world culinary culture, designing new food recipes and carrying out activities related to professional development. |
| Course Content | The development of world culinary cultures, certain characteristics within their historical borders, interaction between cuisines, the birth of industrial cuisine, tourism and culinary culture, marketing of cuisine through tourism, the importance of world cuisines in gastronomy tourism, dishes from world culinary cultures. |
| Learning Outcomes |
- Learns Far Eastern and Asian Culinary Culture - Learns Mediterranean Culinary Culture - Learns the Culinary Culture of the Middle East and North Africa - Learns European Culinary Culture |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | Ottoman Palace Cuisine | Course Hours Preparation, After Class Study Research Other Activities Verbal Expression Practice Visual Presentation |
| 2. Week | Far Eastern / Asian Cuisine | Verbal Expression Other Activities Visual Presentation Course Hours Preparation, After Class Study Practice Research |
| 3. Week | Mediterranean cuisine | Other Activities Practice Verbal Expression Preparation, After Class Study Research Course Hours Visual Presentation |
| 4. Week | European Cuisine | Course Hours Research Other Activities Verbal Expression Visual Presentation Practice Preparation, After Class Study |
| 5. Week | Greek Cuisine | Preparation, After Class Study Other Activities Verbal Expression Visual Presentation Course Hours Research Practice |
| 6. Week | Indian Cuisine | Verbal Expression Practice Preparation, After Class Study Other Activities Research Course Hours Visual Presentation |
| 7. Week | Mexican Cuisine | Practice Visual Presentation Research Preparation, After Class Study Other Activities Course Hours Verbal Expression |
| 8. Week | Midterm | Course Hours Practice |
| 9. Week | African Cuisine | Practice Course Hours Preparation, After Class Study Other Activities Verbal Expression Visual Presentation Research |
| 10. Week | Italian Cuisine | Visual Presentation Practice Verbal Expression Course Hours Preparation, After Class Study Research Other Activities |
| 11. Week | Spanish Cuisine | Research Verbal Expression Visual Presentation Practice Course Hours Preparation, After Class Study Other Activities |
| 12. Week | French Cuisine | Visual Presentation Practice Course Hours Preparation, After Class Study Research Verbal Expression Other Activities |
| 13. Week | Chinese Cuisine | Verbal Expression Visual Presentation Practice Course Hours Preparation, After Class Study Research Other Activities |
| 14. Week | Japan Cuisine | Course Hours Preparation, After Class Study Research Other Activities Verbal Expression Practice Visual Presentation |
| 15. Week | Final | Practice Course Hours |
| 16. Week | Final | Course Hours Practice |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | Measurement Method |
|---|---|---|---|---|---|---|
| PY1 | 5 | 5 | 5 | 5 | 5 | - |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Midterm 1 | 1 | 15 | 15 |
| Final | 1 | 20 | 20 |
| Practice | 14 | 4 | 56 |
| Classroom Activities | 13 | 3 | 39 |
| Total Workload | 130 | ||
| ECTS Credit of the Course | 5.0 | ||
