Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

ASC203

Course Name:

International Cuisine 1

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MEHMET SARIÇİÇEK

Course Lecturer(s):

Öğr. Gör. MEHMET SARIÇİÇEK

Course Assistants:

Course Objective and Content

Course Objectives:

Understanding the culture of international cuisines and their applications. Understanding and practicing the cultures of European cuisines. To have knowledge about the materials used in these cuisines, cooking techniques and service procedures.

Course Content:

International gastronomy culture and general features of international cuisine, French Cuisine (French geography, French Cuisine general features, French food culture), Spanish Cuisine (Spanish geography, Spanish Cuisine general features, Spanish food culture), Spanish Cuisine application, Portuguese Cuisine (Portuguese geography) , General characteristics of Portuguese Cuisine, Portuguese food culture, Application of Portuguese Cuisine, Dutch Cuisine and Practice, Belgian Cuisine and Practice, British Cuisine and Practice, German Cuisine and Practice

Learning Outcomes

The students who have succeeded in this course;
1) To have knowledge about the cultures of nations
2) To have theoretical and practical knowledge about different nations culinary culture

Course Flow Plan

Week	Subject	Related Preparation
1)	International gastronomy culture and general features of international cuisine
2)	French cuisine (France geography, general characteristics of French cuisine, French cuisine culture) French cuisine application
3)	French cuisine (France geography, general characteristics of French cuisine, French cuisine culture)
4)	French cuisine application
5)	Spanish cuisine (Spain geography, general characteristics of Spanish cuisine, Spanish cuisine culture) Spanish cuisine application
6)	Spanish cuisine application
7)	Italian cuisine (Italy geography, general characteristics of Italian cuisine, Italian cuisine culture) Italian cuisine application
8)	Midterm
9)	Portugal cuisine (Portugal geography, general characteristics of Portugal cuisine, Portugal cuisine culture) Portugal cuisine application
10)	Netherlands cuisine (Netherlands geography, general characteristics of Netherlands cuisine, Netherlands cuisine culture) Netherlands cuisine application
11)	British cuisine (Britain geography, general characteristics of British cuisine, British cuisine culture) British cuisine application
12)	Russian cuisine (Russia geography, general characteristics of Russian cuisine, Russian cuisine culture) Russian cuisine application
13)	German cuisine (Germany geography, general characteristics of German cuisine, German cuisine culture) German cuisine application
14)	Belgian cuisine (Belgium geography, general characteristics of Belgium cuisine, Belgium cuisine culture) Belgium cuisine application

Sources

Course Notes / Textbooks:	1 Farklı kaynaklardan derlenmiş notlar kullanılacaktır
References:	Child, J., Bertholle, L., Beck, S. (2001). Mastering the Art of French Cooking, Volume 1. Unıted States of America.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2
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.	2	2
3) Have knowledge about regulations, professional standards and practices in the field of culinary.		3
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	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.		2
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.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
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.

Course - Learning Outcome Relationship

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

Assessment & Grading

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

Workload and ECTS Credit Calculation

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