Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
WORLD KITCHEN BTU232 4. Semester 2 + 0 2.0 3.0

Prerequisites None

Language of Instruction Turkish
Course Level Associate's Degree
Course Type Compulsory
Mode of delivery Expression, questions and answers, Discussion, Project Assignments
Course Coordinator
Instructors
Assistants
Goals To give information about world culinary cultures
Course Content Cuisine history and world cuisine culture.
Learning Outcomes 1) Learns the world and Turkish cuisine
2) It acquires knowledge of the products and used goods of the kitchen of the countries of the world.
3) Learn the etiquette and protocol of the world cuisine

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week History of the food and cuisine Lecture; Question Answer; Problem Solving; Discussion

 Homework
2. Week Mediterranean Cuisine; Spain, Italy, France, Greece, Israel, Libya, Algeria, Morocco, Tunisia Lecture; Question Answer; Problem Solving; Discussion

 Homework
3. Week Mediterranean Cuisine; Spain, Italy, France, Greece, Israel, Libya, Algeria, Morocco, Tunisia Lecture; Question Answer; Problem Solving; Discussion

 Homework
4. Week Mediterranean Cuisine; Spain, Italy, France, Greece, Israel, Libya, Algeria, Morocco, Tunisia Lecture; Question Answer; Problem Solving; Discussion

 Homework
5. Week Middle Eastern Cuisine; Turkey, Syria, Lebanon, Egypt, Iraq, Iran, Jordan, Yemen Lecture; Question Answer; Problem Solving; Discussion

 Homework
6. Week Middle Eastern Cuisine; Turkey, Syria, Lebanon, Egypt, Iraq, Iran, Jordan, Yemen Lecture; Question Answer; Problem Solving; Discussion

 Homework
7. Week Middle Eastern Cuisine; Turkey, Syria, Lebanon, Egypt, Iraq, Iran, Jordan, Yemen Lecture; Question Answer; Problem Solving; Discussion

 Homework
8. Week Asian Cuisine; Russia, India, China, Japan Lecture; Question Answer; Problem Solving; Discussion

 Homework
9. Week Asian Cuisine; Russia, India, China, Japan Lecture; Question Answer; Problem Solving; Discussion

 Homework
10. Week Asian Cuisine; Russia, India, China, Japan Lecture; Question Answer; Problem Solving; Discussion

 Homework
11. Week Latin America Cuisine; Mexico, Argentina, Brazil Lecture; Question Answer; Problem Solving; Discussion

 Homework
12. Week European Cuisine; The Balkans, Germany, United Kingdom, Norway Lecture; Question Answer; Problem Solving; Discussion

 Homework
13. Week European Cuisine; The Balkans, Germany, United Kingdom, Norway Lecture; Question Answer; Problem Solving; Discussion

 Homework
14. Week An overview Lecture; Question Answer; Problem Solving; Discussion

 Homework

Sources Used in This Course
Recommended Sources
AINLEY, Sarah; Dünya Mutfağı, Türkiye İş Bankası Kültür Yayınları. İstanbul.
CLARKE, Jacqueline; 2007: Akdeniz Yemekleri. Türkiye İş Bankası Kültür Yayınları. İstanbul.
Easy Menu Ethnic Cookbooks Serisi, Lerner Publications Company, Minneapolis.
Food Culture around the World Serisi, Greenwood Press, London.
Food Cultures of the World Encylopedia, Edt. Ken Albala, Greenwood Press, London.
WHITEMAN, Kate; 2008: İtalyan Mutfağı. Türkiye İş Bankası Kültür Yayınları. İstanbul.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 2
Work Hour outside Classroom (Preparation, strengthening) 14 2
Midterm Exam 1 1
Time to prepare for Midterm Exam 7 3
Final Exam 1 1
Time to prepare for Final Exam 8 3
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload