| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | ASC204 | ||||
| Course Name: | International Cuisine 2 | ||||
| Semester: | Spring | ||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. MEHMET SARIÇİÇEK | ||||
| Course Lecturer(s): | Lecturer Mehmet Sarıçiçek | ||||
| Course Assistants: |
| 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: | Indian Cuisine Properties, Food and Beverage Culture and Practices, Middle Eastern Cuisine Properties, Food and Beverage Culture and Practices, Far East Cuisine Properties, Food and Beverage Culture and Practices,Central and North Africa Cuisine Properties, Food and Beverage Culture and Practices, Overseas Country Cuisine Properties, Food Beverage Culture and Practices |
|
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 |
| Week | Subject | Related Preparation |
| 1) | United States Cuisine | |
| 2) | Mexican Cuisine | |
| 3) | Brazilian Cuisine | |
| 4) | Swedish Cuisine | |
| 5) | Morocco Cuisine | |
| 6) | Egyptian Cuisine | |
| 7) | Tanzanian-Madagascar Cuisine | |
| 8) | Midterm | |
| 9) | Iran Cuisine | |
| 10) | Kazakhistan-Turkmenistan Cuisine | |
| 11) | Indian Cuisine | |
| 12) | Chinese Cuisine | |
| 13) | Korean Cuisine | |
| 14) | Japanese Cuisine |
| Course Notes / Textbooks: | Çeşitli kitaplardan derlenmiş ders notları |
| References: | İmparatorluklar ve Mutfaklar: Dünya Tarihinde Pişirme Rachel Laudan ve Ramazan Kılınç WORLD CUISINE COOKBOOK: Master 150 Traditional Dishes From Around The World |
| 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. | |||||||||||||||
| 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 | ||||||