| Semester | Course Unit Code | Course Unit Title | T+P+L | Credit | Number of ECTS Credits | Last Updated Date |
| 3 | ASC261 | World Cuisine | 2+2+0 | 3 | 5 | 22.01.2026 |
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Language of Instruction
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Turkish
|
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Level of Course Unit
|
Associate Degree
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Department / Program
|
Cooking
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Type of Program
|
Formal Education
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Type of Course Unit
|
Elective
|
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Course Delivery Method
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Face To Face
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Objectives of the Course
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Researching the culinary culture in Europe and America, preparing dishes from these cuisines, designing new food recipes and conducting professional development activities.
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Course Content
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To understand the World culinary culture geographical, historical, economic and cultural characteristics of the countries in the European and American continents to understand how their cuisine cultures are formed and to learn these cuisines by making applications.
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Course Methods and Techniques
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Lecture, Demonstration, Application.
In the exam applications, visa issues are included in the final exam.
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Prerequisites and co-requisities
|
None
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Course Coordinator
|
None
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Name of Lecturers
|
Instructor Huriye Zafera
|
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
|
Resources
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The Professional Chef-The Culinary Instıtude of America On Cooking Culinary Fundamentals. ISBN: 978-0-470-42 135-2
AÖF Dünya Mutfakları-1
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Course Notes
|
Ken Albala. 2011.Food Culture of the World Encyclopedia. ISBN: 978-0-313-37626-9
R. J. Kaufmann H. Cracknell. 1999. Practical Professional Cookery. ISBN: 9781861528735
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Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
|
In-Term Studies
|
|
Mid-terms
|
1
|
%
40
|
|
Assignment
|
1
|
%
0
|
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Final examination
|
1
|
%
60
|
|
Total
|
3
|
%
100
|
ECTS Allocated Based on Student Workload
|
Activities
|
Total Work Load
|
|
Course Duration
|
14
|
3
|
42
|
|
Hours for off-the-c.r.stud
|
14
|
2
|
28
|
|
Mid-terms
|
1
|
10
|
10
|
|
Practice
|
12
|
2
|
24
|
|
Final examination
|
1
|
20
|
20
|
|
Total Work Load
| |
|
Number of ECTS Credits 5
124
|
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
| No | Learning Outcomes |
|
1
| They learn to prepare food recipes from world culinary cultures using correct cooking and cutting techniques. |
|
2
| In a kitchen environment, they learn teamwork, effective time management, and dish presentation through practical application. |
|
3
| They learn the correct and efficient use of kitchen equipment. |
|
4
| You will learn the hygiene rules that must be observed in the kitchen environment. |
|
5
| They learn the history of world culinary cultures. |
Weekly Detailed Course Contents
| Week | Topics | Study Materials | Materials |
| 1 |
ITALIAN CUISINE
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| 2 |
ITALIAN CUISINE
|
|
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| 3 |
FRENCH CUISINE
|
|
|
| 4 |
FRENCH CUISINE
|
|
|
| 5 |
SPANISH CUISINE
|
|
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| 6 |
SPANISH CUISINE
|
|
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| 7 |
MEXICAN CUISINE
|
|
|
| 8 |
Ara Sınav
|
|
|
| 9 |
MEXICAN CUISINE
|
|
|
| 10 |
CHINESE CUISINE
|
|
|
| 11 |
JAPANESE CUISINE
|
|
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| 12 |
Iranian Cuisine
|
|
|
| 13 |
Moroccan cuisine
|
|
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| 14 |
INDIAN CUISINE
|
|
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| 15 |
TURKISH CUISINE
|
|
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Contribution of Learning Outcomes to Programme Outcomes
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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=237167&curProgID=5609&lang=en