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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 5007 TURKISH AND INTERNATIONAL CUISINES ELECTIVE 3 0 0 6

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

ASSOCIATE PROFESSOR TURGAY BUCAK

Offered to

Gastronomy and Culinary Arts

Course Objective

the characteristics of Turkish and international cuisine, local dishes and evaluate the health relationship

Learning Outcomes of the Course Unit

1   To scan broadcast on Turkish local dishes 2   To understand the distinctive features of other Turkish cuisine kitchen 3   Learning of local dishes of different cuisines 4   To associate the effects of the kitchen of Culture. 5   To investigate the different cultures of the world

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 The general characteristics of international cuisine,International cuisine organization, International joinery techniques, International basic cooking methods 2 The general features of Russian and Central Asian cuisine, materials used, spices,basic flavors, and food samples term review 3 The general characteristics of Chinese and Far Eastern cuisine, used materials, spices, basic tastes, terms and examples of food inspection 4 The general characteristics of French cuisine, the materials used, spices, basic flavors, and food samples term review 5 The general features of Italian cuisine, the materials used, spices, basic flavors, and food samples term review 6 Mexico, India and the general characteristics of Middle Eastern cuisine used materials, spices, flavors, terms and Examples of food inspection 7 Midterm 8 Midterm 9 Application; Central Asian cuisine hot and cold hors d'oeuvres, soup, main course and dessert made 10 Application; The Chinese hot and cold hors d'oeuvres, soup, main course and dessert made 11 Application; French Cuisine cold and hot hors d'oeuvres, soup, main course and dessert made 12 Application; Italy Cuisine cold and hot hors d'oeuvres, soup, main course and dessert made 13 Application; Middle Eastern cuisine hot and cold hors d'oeuvres, soup, main course and dessert made 14 Application; India Cuisine cold and hot hors d'oeuvres, soup, main course and dessert made 15 Final Exam 16 Final Exam

Recomended or Required Reading

Boyut Yayın Grubu. Dünya Yemekleri Serisi. Istanbul: Boyut Yayıncılık Boyut Yayın Grubu Şef Akademisi . Istanbul: Boyut Yayıncılık Uygulamalı Yemek Yapma Temel Tekniği- Cemal Türkan Gastronomi görsel öğrenim kursu el kitabı

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FCG FINAL COURSE GRADE 3 FCGR FINAL COURSE GRADE MTE * 0.40 + FCG* 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST* 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 8 96 Preparation for midterm exam 1 7 7 Preparation for final exam 1 8 8 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 149

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 5 LO.2 5 5 5 5 LO.3 5 LO.4 5 LO.5 5 5