COURSE UNIT TITLE

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

To explain the new food items, varying culinary cultures in the developing world and tableware.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Editör: Doç. Dr. Osman N. Özdoğan; YIYECEK IÇECEK ENDÜSTRISINDE TRENDLER [Kavramlar, Yaklaşımlar, Başarı Hikayeleri] ISBN 978-605-4940-52-3, ANKARA, 2014, DETAY YAYINCILIK
The International Culinary Schools at the Arts Institutes. (2008). International Cuisine. New Jersey: John Wiley & Sons, Inc

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

Skill in analysis, synthesis and critical thinking; skill in problem solving; skill in application via midterm and final exams

Language of Instruction

Turkish

Course Policies and Rules

The Regulation of Dokuz Eylul University on Education and Examination in Associate's and Bachelor's Degrees
The Codes of Practice of School of Applied Sciences on Education and Examination

Contact Details for the Lecturer(s)

to be announced

Office Hours

to be announced

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes