KOS312 International Cuisine

3 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 KOS312
Name International Cuisine
Term 2019-2020 Academic Year
Semester 6. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Belirsiz
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

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 Understands the influence of history, geography and cultural differences in the formation of kitchen cultures.
LO02 Describes basic properties, the historical and cultural development of the world's culinary culture.
LO03 Explain territories, traditions and foods in world cuisines.
LO04 Identifies the materials, equipments and describe the cooking methods in various culinary culture.
LO05 Expresses cooking, presentation and storage properties of certain foods from main kitchens.
LO06 Describes menu types and styles prepared in international cuisine.
LO07 Learn the nutrition, food preparation and consumption habits of international culinary cultures.
LO08 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 Mid-Term 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 Term Exams Prepare for Exam
17 Term Exams Prepare for Exam


Assessment (Exam) Methods and Criteria

Assessment Type Midterm / Year Impact End of Term / End of Year Impact
1. Midterm Exam 100 20
General Assessment
Midterm / Year Total 100 20
1. Final Exam - 80
Grand Total - 100

Update Time: 10.05.2019 12:55