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

Course Introduction and Application Information

Course Code:

ASC010

Course Name:

Far East Culinary Cultures

Semester:

Spring
Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Yes

Type of course:

Departmental Elective

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. MERYEM MERVE BEYKOZ

Course Lecturer(s):

Lecturer Meryem Merve BEYKOZ

Course Assistants:

Course Objective and Content

Course Objectives:	Learning and applying the geographical, historical and cultural characteristics of the Far East, and how the cuisines of the Far East are created.
Course Content:	The cultural structure of the countries that make up the Far Eastern cuisine, the starters and soups specific to the Far Eastern cuisine, the importance of rice and sea products in the Far Eastern cuisine and the food types, snacks, special food types, desserts, Noodle types and making.

Learning Outcomes

The students who have succeeded in this course;
1) They learn about different breakfast cultures around the world.
1) Understands the effect of history, geography and cultural differences on the formation of food cultures by researching Far East and Asian cuisines.
2) They learn the production techniques of various products in practice
2) Learns the nutrition, food preparation and consumption habits of the Far East culinary cultures.
3) They know and apply the breakfast and brunch buffet decoration and visual presentation techniques of food.
3) Can apply the dishes specific to the Far East Cuisine

Course Flow Plan

Week	Subject	Related Preparation
1)	Far East Geography, Countries, Geographical Features, Products
2)	Chinese cuisine	-
3)	Chinese cuisine	-
4)	Japan cuisine	-
5)	Japan cuisine	-
6)	Thai cuisine	-
7)	Indonesia cuisine	-
8)	Midterm	-
9)	Korea cuisine	-
10)	Malesian cuisine	-
10)	Malesian cuisine	-
11)	Philippine cuisine	-
12)	Uyghur Cuisine	-
13)	Vietnamese Cuisine
13)	Vietnamese Cuisine
14)	Discussions

Sources

Course Notes / Textbooks:	Öğretim Görevlisi Tarafından Hazırlanan Ders Notları
References:	Yu L. (2002) Cooking the Chinese Way. Learner Pub. Weston R. ( 2002 ) Cooking the Japanese Way, Learner Pub. Ainley, S. (2014) Dünya Mutfağı. İş Bankası Kültür Yayınları Junru, L. (2018) Çin Mutfağı. Kaynak Yayınları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	1	2	2	3	3
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
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.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
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.	2
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.
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.
5)	Dominates the terminology of food and beverage.	3
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
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.	2
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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Midterms	1	% 30
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	Workload
Course Hours	14	14
Application	14	28
Study Hours Out of Class	15	23
Homework Assignments	1	2
Midterms	1	3
Final	1	5
Total Workload		75