KON378 International Cuisine

4 ECTS - 2-0 Duration (T+A)- 6. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment

Information

Unit TOURISM AND HOTEL MANAGEMENT ACADEMY
ACCOMMODATION SERVICES PR.
Code KON378
Name International Cuisine
Term 2017-2018 Academic Year
Semester 6. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 4 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Üniversite Dersi
Type Normal
Label E Elective
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. OYA BERKAY KARACA
Course Instructor Prof. Dr. OYA BERKAY KARACA (Bahar) (A Group) (Ins. in Charge)


Course Goal / Objective

It is aimed to acquire information about the derste international culinary cultures, traditions and foods in these culinary cultures menus, their specific features, cooking techniques and presentation, and analyze culture-food relations.

Course Content

The general structure, historical developments, materials used, food preparation and service methods of international cuisines (Europe, America, Australia, Africa, Middle East, Far East, Central Asian cuisines).

Course Precondition

Yok

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 1. Understands the influence of history, geography and cultural differences in the formation of kitchen cultures.
LO02 2. Describes basic properties, the historical and cultural development of the world's culinary culture.
LO03 3. Explain territories, traditions and foods in world cuisines.
LO04 4.Identifies the materials, equipments and describe the cooking methods in various culinary culture.
LO05 5. Expresses cooking, presentation and storage properties of certain foods from main kitchens.
LO06 6. Describes menu types and styles prepared in international cuisine.
LO07 7. Learn the nutrition, food preparation and consumption habits of international culinary cultures.
LO08 8. Know service practices in different culinary cultures.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level


Week Plan

Week Topic Preparation Methods
1 History of Wine, Wine Terms Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
2 Wine Ties and Grape Varieties Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
3 General Information on Wine Production Stages (harvesting, pressing, fermantation, malolactic fermentation, filtration, bottling) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
4 Red and White Wine Production Stages, Differences Between Red and White Wine Phases Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
5 Aging and Storage Conditions of Wine Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
6 İmportant Issues of Wine (What is the Cold Crush Method? What is a collage (Refining and clarifying)? What is coupage? What is Decantation?) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
7 General Information of Grape and Wine Production Zones in Turkey Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
8 Midterm exam Prepare for Exam
9 Wine Producers, Production Data and Famous Wine Brands in Turkey Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
10 Production and Properties of Special Wines (Sherry, Porto, Madeira etc.), Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
11 Wine Producing Countries and Famous Wine Brands in The World Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
12 Sparkling Wines-Champagne Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
13 Ideal shape of glasses, types and properties of goblet, Five Senses and Wine Degustation Techniques Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
14 Wine Serving Properties (temperature, service rankings etc.) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
15 Wine and Food Compatibility, Wine and Health Relations, Who is The Wine Tourist and What are Their Expectations, Regional Branding of Wine and its Relationship with Wine Tourism Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
16 Final Exam Prepare for Exam
17 Final Exam Prepare for Exam


Assessment (Exam) Methods and Criteria

Assessment Type Midterm / Year Impact End of Term / End of Year Impact
1. Midterm Exam 50 20
1. Homework 50 20
General Assessment
Midterm / Year Total 100 40
1. Final Exam - 60
Grand Total - 100

Update Time: 16.05.2017 11:42