| 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 | ||||
| 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 |
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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 | |