Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | ASC017 | ||||
Course Name: | Street Food | ||||
Semester: |
Spring Fall |
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Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Departmental Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Öğr. Gör. MERYEM MERVE BEYKOZ | ||||
Course Lecturer(s): | Lecturer Meryem Merve BEYKOZ | ||||
Course Assistants: |
Course Objectives: | Developing new products by understanding the richness of street food cultures in Turkey and in the world |
Course Content: | Definition of street food, street food in different culinary cultures, cooking techniques in street food, street food practices from Turkey and the world |
The students who have succeeded in this course;
1) Recognizes street food of Turkey and world countries 2) Understands the importance of food safety in street food 3) Develops new products |
Week | Subject | Related Preparation |
1) | Definition of Culture, Food Culture | - |
2) | Street Food Culture, Definition and Scope | - |
2) | Street Food Culture, Definition and Scope | - |
3) | Street Food and Fast Food | - |
4) | Street Food and the Consumer | - |
5) | Street food and food safety | - |
6) | İstanbul Street Food | - |
7) | Midterm | - |
8) | Anatolian Street Food | - |
9) | Thai Street Food Culture | |
10) | Chinese Street Food Culture | - |
11) | Singapore Street Food Culture | - |
12) | Mexican Street Food Culture | - |
13) | American Street Food Culture | - |
14) | European Street Food Culture | - |
Course Notes / Textbooks: | -Öğretim Görevlisinin Hazırladığı Ders Notları |
References: | -Dünyanın 7 Kıtasında Sokak Lezzetleri: Gördüm Duydum OkudumYaptım Biliyorum Yazar: Kolektif Yayınevi: Akademisyen Kitabevi İSTANBUL ARKA SOKAK LEZZETLERİ: 2009'dan Beri |
Course Learning Outcomes | 1 |
2 |
3 |
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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. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
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. |
Semester Requirements | Number of Activities | Level of Contribution |
Presentation | 4 | % 40 |
Midterms | 1 | % 20 |
Final Pratik | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 100 | |
PERCENTAGE OF FINAL WORK | % | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Application | 14 | 28 |
Study Hours Out of Class | 10 | 19 |
Midterms | 1 | 2 |
Final | 1 | 6 |
Total Workload | 97 |