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 2018-2019 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 Definition of Gastronomy and Development of International Gastronomy Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
2 International Cuisine and Its Significant Features Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
3 French Cuisine (General characteristics, Historical development, Meals and habits, Prescription and menu examples, gastronomic dictionary) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
4 Southern European Cuisine I (Spain, Italy, Portugal, Greece, Bulgaria) (General characteristics, Historical development, Meals and habits, Prescription and menu examples, gastronomic dictionary) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
5 Southern European Cuisine II (Kosovo, Macedonia, Bosnia and Herzegovina, Croatia) (General features, Historical development, Meals and habits, Prescription and menu examples, gastronomic dictionary) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
6 "Northern European Cuisine I (Germany, Belgium, Holland, England, Switzerland) (General characteristics, Historical development, Meals and habits, Prescription and menu examples, Gastronomy dictionary) " Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
7 Northern European Cuisine II (Hungarian, Polish, Russian, Ukrainian, Austrian) (General characteristics, Historical development, Meals and habits, Prescription and menu examples, gastronomic dictionary) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
8 Midterm exam Prepare for Exam
9 American Cuisine (Mexico, Canada, United States of America, Cuba, Brazil, Argentina) (General characteristics, Historical development, Meals and habits, Prescription and menu examples, gastronomic dictionary) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
10 Far East and Australian Cuisine (Japan, China, Korea, India, Indonesia, Taiwan, Malaysia, Mongolia, Singapore, Thailand) (General characteristics, Historical development, Meals and habits, Prescription and menu examples, gastronomic dictionary) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
11 Middle East Cuisine (Bahrain, UAE, Armenia, Georgia, Iraq, Iran, Israel, Turkish Republic of Northern Cyprus, Qatar, Lebanon, Kuwait, Syria, Saudi Arabia, Oman, Jordan, Yemen) Habits, recipes and menu examples, gastronomic dictionary) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
12 Central Asian Cuisine (Kazakhstan, Uzbekistan, Kyrgyzstan, Turkmenistan, Azerbaijan) (General characteristics, Historical development, Meals and habits, Prescription and menu examples, Gastronomy dictionary) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
13 African Cuisine (Central Africa: Gabon, Congo, East Africa: Kenya, Rwanda, Sudan, Tanzania, Uganda, South Africa: Angola, Republic of South Africa) (General characteristics, Historical development, Meals and habits, ) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
14 African Cuisine (North Africa: Morocco, Libya, Egypt, Tunisia, West Africa: Ghana, Nigeria) (General characteristics, Historical development, Meals and habits, Prescription and menu examples, Gastronomic dictionary) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
15 Turkish Cuisine (General characteristics, Historical development, Meals and habits, Prescription and menu examples, gastronomic dictionary) 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: 03.05.2018 03:42