COURSE UNIT TITLE

: INTERNATIONAL CUISINES II

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 4012 INTERNATIONAL CUISINES II COMPULSORY 2 2 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

DOCTOR UĞUR LOKMAN

Offered to

Gastronomy and Culinary Arts

Course Objective

To learn world cuisines, history and development. It is to have control over their applications.

Learning Outcomes of the Course Unit

1   To know different cultures
2   To know world cuisines
3   Establishment of cultural cuisine relation
4   To be able to have practice in the kitchens
5   To follow new developments in the world

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 German Cuisine, characteristics, eating and drinking culture German culinary culture (historical development, food and drinks, meals, traditions)
2 German Cuisine Practices Application of recipes from German cuisine
3 Indian Cuisine features, eating and drinking culture Indian culinary culture (historical development, food and drinks, meals, traditions)
4 Indian Cuisine Practices Application of recipes from Indian cuisine
5 Chinese Cuisine features, eating and drinking culture Chinese culinary culture (historical development, food and drinks, meals, traditions)
6 Chinese Cuisine Practices Application of recipes from Chinese cuisine
7 Korean Cuisine characteristics, eating and drinking culture Korean culinary culture (historical development, food and drinks, meals, traditions)
8 Korean Cuisine practices Application of recipes from Korean cuisine
9 Japanese Cuisine characteristics, eating and drinking culture Japanese culinary culture (historical development, food and drinks, meals, traditions)
10 Japanese Cuisine practices Application of recipes from Japanese cuisine
11 Middle Eastern Cuisine characteristics,eating and driking culture Middle Eastern culinary culture (historical development, food and drinks, meals, traditions)
12 Middle Eastern Cuisine practices Application of recipes from Middle Eastern cuisine
13 Characteristics of Central Asian cuisines, food and beverage culture and application of recipes Explanation of Central Asian culture (historical development, food and drinks, meals, traditions) and application of recipes
14 Characteristics of Central African cuisines, food and beverage culture and application of recipes Explanation of African culinary culture (historical development, food and drinks, meals, traditions) and application of recipes

Recomended or Required Reading

Dünya Mutfakları Atlası -Gilles Fumey,NTV Yiyelim Içelim, Tarihini Bilelim
Dünden Bugüne Gastronomi-Deniz Gürsoy Türk ve Dünya Mutfağından Seçmeler
Dünya Mutfak Kültürleri-Nilüfer Şahin Perçin

Planned Learning Activities and Teaching Methods

1. Lecture
2. Homework
3. Applied course

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40)
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies, applications and discussions in the class (%60).

Assessment Criteria

1. Midterm exam
2. Final exam

Language of Instruction

Turkish

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations. Lecturers have the right to give homework. The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

ugur.lokman@deu.edu.tr

Office Hours

Thursday 12:00-13:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Tutorials 14 2 28
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 1 1
Preparation for final exam 1 1 1
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 74

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.111
LO.21
LO.311111
LO.41
LO.51

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

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