Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | ASC201 | ||||
Course Name: | Regional Cuisines | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Compulsory Courses | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Öğr. Gör. MEHMET SARIÇİÇEK | ||||
Course Lecturer(s): | Mehmet Sarıçiçek | ||||
Course Assistants: |
Course Objectives: | The aim of this course is; The aim of this course is to provide the students with theoretical and practical knowledge about the history of the local cuisines that make up the Turkish Cuisine, the applications of the recipes and their sustainability. |
Course Content: | Formation processes of regional cuisines, history of local cuisines, equipment used in local cuisines, application of local cuisines, presentation of local cuisines, sustainability of regional cuisines. |
The students who have succeeded in this course;
1) Has knowledge about the history of regional cuisines 2) Have knowledge about the occurrence of regional cuisines 3) Acquire the ability to read and apply regional kitchen recipes 4) Have information about the sustainability of regional cuisines |
Week | Subject | Related Preparation |
1) | Southeastern Anatolia Region Regional Cuisine Practices | |
2) | Southeastern Anatolia Region Regional Cuisine Practices | |
3) | Eastern Anatolia Region Regional Cuisine Practices | |
4) | Eastern Anatolia Region Regional Cuisine Practices | |
5) | Central Anatolia Region Regional Cuisine Practices | |
6) | Central Anatolia Region Regional Cuisine Practices | |
7) | Mediterranean Region Regional Cuisine Practices | |
8) | Midterm | |
9) | Mediterranean Region Regional Cuisine Practices | |
10) | Black Sea Region Regional Cuisine Practices | |
11) | Black Sea Region Regional Cuisine Practices | |
12) | Aegean Region Regional Cuisine Practices | |
13) | Aegean Region Regional Cuisine Practices | |
14) | Marmara Region Regional Cuisine Practices |
Course Notes / Textbooks: | Çeşitli kitaplardan derlenmiş ders notları kullanılacaktır. |
References: | TEMEL BİLGİLERLE YÖRESEL MUTFAKLAR - HATİCE SARI GÖK |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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Program Outcomes | |||||||||||||||
1) Define / explain general concepts in culinary profession. | 3 | 3 | |||||||||||||
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | 1 | 1 | 2 | ||||||||||||
3) Have knowledge about regulations, professional standards and practices in the field of culinary. | 2 | ||||||||||||||
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | 3 | ||||||||||||||
5) Dominates the terminology of food and beverage. | 1 | 1 | |||||||||||||
6) Organize all kinds of organizations in the field of culinary. | 2 | ||||||||||||||
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | 3 | 3 | 3 | ||||||||||||
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 3 | 1 | |||||||||||||
11) Follow current developments in the field and profession. | 3 | 2 | |||||||||||||
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 2 | ||||||||||||||
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define / explain general concepts in culinary profession. | 3 |
2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | 1 |
3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | 2 |
4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | 3 |
5) | Dominates the terminology of food and beverage. | 3 |
6) | Organize all kinds of organizations in the field of culinary. | 2 |
7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | 1 |
8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 2 |
9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 3 |
10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 1 |
11) | Follow current developments in the field and profession. | 2 |
12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 1 |
13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 1 |
Semester Requirements | Number of Activities | Level of Contribution |
Application | 14 | % 30 |
Midterms | 1 | % 20 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 14 | 1 | 14 | ||||
Application | 56 | 1 | 56 | ||||
Study Hours Out of Class | 14 | 2 | 28 | ||||
Midterms | 1 | 14 | 14 | ||||
Final | 1 | 14 | 14 | ||||
Total Workload | 126 |