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 Making the management chart of the kitchen according to the hierarchical structure and job and job descriptions in the kitchen departments Making students' work plans in the kitchen and cleaning the kitchen
2 French Cuisine French culinary culture (historical development, food and drinks, meals, traditions)
3 French Cuisine Practices Practices of recipes from French cuisine
4 Italian Cuisine Italian culinary culture (historical development, food and drinks, meals, traditions)
5 Italian Cuisine Practices Practices of recipes from Italian cuisine
6 Spanish Cuisine Sapnish culinary culture (historical development, food and drinks, meals, traditions)
7 Spanish Cuisine Practices Practices of recipes from Spanish cuisine
8 Foundations, Culture and Changes in World Cuisine Food and taste in medieval Europe, culinary changes during the Renaissance, culinary innovations after the 19th century and famous chefs who shaped the world cuisine
9 British and Balkan Cuisine British and Balkan culinary culture (historical development, food and drinks, meals, traditions)
10 British and Balkan Cuisine Practices Practices of recipes from British and Balkan cuisine
11 Scandinavian and Russian Cuisine Scandinavian and Russian culinary culture (historical development, food and drinks, meals, traditions)
12 Scandinavian and Russian Cuisine Practices Practices of recipes from Scandinavian and Russian cuisine
13 Mexican Cuisine Mexican culinary culture (historical development, food and drinks, meals, traditions)
14 Mexican Cuisine Practices Practices of recipes from Mexican cuisine

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 and Performance Evaluation in Weekly Practice Lessons: The midterm exam covers the topics in the course content and performance evaluation in weekly practice lessons (20% performance evaluation in weekly practice lessons + 80% midterm exam)*(40%).
2.Final Exam: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies in the course (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

Friday 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.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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