| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | AŞ204B | World Cuisine Applications and Techniques II | Compulsory | 2 | 4 | 5 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| It is aimed to gain competencies by researching the world cuisine culture, preparing dishes from these kitchens, designing new food recipes and conducting activities related to professional development. |
| Name of Lecturer(s) |
| Öğr. Gör. Hami ÜNLÜ |
| Learning Outcomes |
| 1 | Learns food preparation techniques specific to Balkan cuisines | | 2 | Learns Middle Eastern culinary cultures and unique food preparation techniques | | 3 | Knows the specialities of Russian and Scandinavian cuisine. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
|
| Course Contents |
| They learn how to prepare dishes of different countries and cultures of those countries. |
| Weekly Detailed Course Contents |
|
| 1 | The effect of geography, history, economy and cultural elements in the formation of food cultures | | | | 2 | Features of Turkish-Ottoman cuisine | | | | 3 | | Turkish-Ottoman-Azeri cuisine applications | | | 4 | Features of Italian and French culinary cultures | | | | 5 | | Menu applications of Italian and French cuisines | | | 6 | Spanish cuisine features | | | | 7 | | Spanish cuisine menu applications | | | 8 | MIDTERM | | | | 9 | Development of feeding habits and cooking methods from antiquity to the present. | | | | 10 | Iran-Indo-Middle East cuisine features | | | | 11 | | Far East-Chinese-Japanese-Korean Culinary culture and practices | | | 12 | | Preparing Mexican cuisine menu | | | 13 | | General applications of world cuisines | | | 14 | | General applications of world cuisines | | | 15 | General applications of world cuisines | | |
|
| Recommended or Required Reading |
| GÜRBÜZ, B., (2006), Dünya Mutfağı. Ankara: Detay Yayıncılık. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 4 | 56 |
| Individual Study for Mid term Examination | 1 | 15 | 15 |
| Individual Study for Final Examination | 10 | 1 | 10 |
| Report | 1 | 1 | 1 |
| Homework | 14 | 4 | 56 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 2 | 4 | 5 | 5 | 4 | 2 | 5 | 5 | 3 | | LO2 | 1 | 1 | 4 | 5 | 5 | 5 | 2 | 5 | 5 | 3 | | LO3 | 1 | 2 | 4 | 4 | 5 | 5 | 2 | 5 | 5 | 3 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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