COURSE UNIT TITLE

: WORLD CUISINES

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0002 WORLD CUISINES ELECTIVE 2 1 0 5

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

IRFAN YILDIZ

Offered to

Efes Vocational School
Catering Services Programme
Tourism and Hotel Management
Cultural Heritage and Tourism
Civil Aviation and Cabin Services
Civil Aviation Transportation Management
Food Technology

Course Objective

It is aimed to prepare dishes from the World cuisines by searching World cuisine culture; to design new recipes; to organize the activities about the professional development; to acquire competence; to search new cooking instructions and practice

Learning Outcomes of the Course Unit

1   Explain the impact of the civilizations all over the world in terms of the cuisine
2   Explain the characteristics, products, and recipes of the French cuisine.
3   Explain the characteristics of hot climate and Mediterranean cuisines
4   Explain the Far East cuisine, its techniques and recipes.
5   Explain the Middle east cuisine culture, cooking instructions, foodstuff, and recipes
6   Inform about the Balcanic cuisine culture
7   Explain the products, ingredients, and recipes of Ethnic cuisines.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to the course and informing the students about practices and evaluation. Emphasizing the importance of the course in the curriculum and its interaction with other courses.
2 The general characteristics of French cuisine, its culinary culture, its classification according to the regions, the practice of its recipes.
3 The general characteristics of Italian cuisine, its culinary culture, its classification according to the regions, the practice of its recipes.
4 The general characteristics of Spanish cuisine, its cuisine culture, its classification according to the regions, the practice of recipes.
5 The general characteristics of Greek cuisine, its cuisine culture, its classification according to the regions, the practice of recipes.
6 The general characteristics of Far East cuisine, its cuisine culture, its classification according to the regions, the practice of recipes.
7 The general characteristics of Far East cuisine, its cuisine culture, its classification according to the regions, the practice of recipes.
8 MIDTERM EXAM
9 The general characteristics of Balcanic cuisine, its cuisine culture, its classification according to the regions, the practice of recipes.
10 The general characteristics of Middle European cuisine, its culinary culture, its classification according to the regions, the practice of its recipes.
11 The general characteristics of Indian cuisine, its cuisine culture, its classification according to the regions, the practice of recipes.
12 The general characteristics of Middle East cuisine, its cuisine culture, its classification according to the regions, the practice of recipes.
13 The general characteristics of American continent cuisine, its culinary culture, its classification according to the regions, the practice of its recipes.
14 The general characteristics of American continent cuisine, its culinary culture, its classficitaion according to the regions, the practice of its recipes.
15 Ethnic cuisines and their characteristics, the practice of their recipes.

Recomended or Required Reading

Dünya Mutfakları, Sarah Aınley Türkiye Iş bank.Yayınları
Loftus, D. (2012). Around the World in 80 Dishes : Classic Recipes from the World's Favourite Chefs. Atlantic Books, New York. Lang, Harvey, J. (2006). Larousse Gastronomique : World's Greatest Culinary Encyclopedia. Potter, Paris.
Dünya Mutfakları Atlası;NTV Yayınları
Akdeniz Mutfakları ;Alfa yayınları 2010

Planned Learning Activities and Teaching Methods

Lectures, video impressions about the true facts and circumstances related to the subjects, assignments, presentations and by following the current researches through the study of academic papers on the subject.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.50 + FIN * 0.50
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.50 + RST * 0.50


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)

selale.glaue@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Tutorials 6 1 6
Preparation for midterm exam 1 12 12
Preparation for final exam 1 12 12
Preparing presentations 1 10 10
Preparation for quiz etc. 2 10 20
Preparations before/after weekly lectures 12 3 36
Preparing assignments 1 5 5
Midterm 1 2 2
Final 1 2 2
Quiz etc. 2 1 2
TOTAL WORKLOAD (hours) 135

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19PO.20
LO.15
LO.25
LO.35
LO.45
LO.55
LO.65
LO.75

CONTACT INFORMATION
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Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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