COURSE UNIT TITLE

: INTERNATIONAL CUISINES I

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 4011 INTERNATIONAL CUISINES I COMPULSORY 2 2 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

UĞUR LOKMAN

Offered to

Gastronomy and Culinary Arts

Course Objective

It is aimed to research the culinary culture (history, geography, religious beliefs, meals, food and beverages) in Europe and the Americas, and to gain competencies in preparing dishes from these cuisines, designing new food recipes and carrying out activities related to professional development.

Learning Outcomes of the Course Unit

1   Learns the culinary cultures, nutrition, food preparation and consumption habits of Europe and the Americas.
2   Learns food preparation techniques specific to European and American cuisines.
3   He creates menus specific to European and American cuisines.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Concept of culinary culture (historical development, food and drinks, meals, traditions)
2 French Cuisine
3 French Cuisine
4 Italian Cuisine
5 Italian Cuisine
6 Spanish Cuisine
7 Mid-term Exam
8 Mid-term Exam
9 British and Balkan Cuisine
10 Scandinavian and Russian cuisine
11 Central and North American Cuisine
12 Mexican Cuisine
13 Final Exam
14 Final Exam

Recomended or Required Reading

1. Sarıışık, Mehmet ve Özbay, Gülçin. ULUSLARARASI GASTRONOMI Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık.
2. Şahin Perçin, Nilüfer. Dünya Mutfak Kültürleri. Beta Yayınevi.
3. Dünya Mutfakları I - Anadolu Üniversitesi
4. Dünya Mutfakları Atlası -Gilles Fumey,NTV Yiyelim Içelim, Tarihini Bilelim
5. Dünden Bugüne Gastronomi-Deniz Gürsoy Türk ve Dünya Mutfağından Seçmeler

Planned Learning Activities and Teaching Methods

1. Lectures
2. In-class applications

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 DNC Dönemiçi Çalışma
2 VZ Arasınav
3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80
4 FN Yarıyılsonu Notu
5 BNS BNS YVN * 0.40 + FN * 0.60
6 BUT Bütünleme Notu
7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 0.60


Further Notes About Assessment Methods

1. Midterm Exam: Midterm exam includes subjects and assignments in the course content, weekly homework and weekly app performance (40%).
2. Final Exam: The exam will cover all subjects in the course content. Students are also responsible for the discussion, practice and case studies (60%).
3. Resit: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies (60%).

Assessment Criteria

Students;
1. Midterm
2.Final
3. Weekly application performance evaluation

Language of Instruction

Turkish

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Participation in class is compulsory.
3. Instructor have the right to make practice exam.
4. Instructor have the right to evaluation weekly app performance

Contact Details for the Lecturer(s)

ugur.lokman@deu.edu.tr

Office Hours

Thursday:10:00-12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 2 24
Tutorials 12 2 24
Preparations before/after weekly lectures 12 1 12
Preparation for midterm exam 1 10 10
Preparation for final exam 1 12 12
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 86

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.155
LO.2555
LO.35

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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