Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
5GST321International Cuisines I1+3+03631.10.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course Researching the culinary culture in Europe and America, preparing dishes from these cuisines, designing new food recipes and conducting professional development activities.
Course Content Understand how the countries in the European and American continents create their geographical, historical, economic and cultural characteristics and to learn these cuisines by making applications
Course Methods and Techniques Culinary practices, oral expression
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Günay HASDEMİR
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources 2. The Professional Chef-The Culinary Instıtude of America On Cooking Culinary Fundamentals. ISBN: 978-0-470-42 135-2
3. R. J. Kaufmann H. Cracknell. 1999. Practical Professional Cookery. ISBN: 9781861528735
1. Ken Albala. 2011.Food Culture of the World Encyclopedia. ISBN: 978-0-313-37626-9
4.AÖF Dünya Mutfakları-1
Course Notes Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık

Course Category
Field %100

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 Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 1 14
Hours for off-the-c.r.stud 14 3 42
Mid-terms 1 15 15
Practice 14 3 42
Final examination 1 30 30
Total Work Load   Number of ECTS Credits 6 143

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Learns the culinary cultures, nutrition, food preparation and consumption habits of the European continent, Scandinavian, Balkan and American.
2 Creates menus specific to the cuisines of the European continent, Scandinavian, Balkan and American
3 Learns the food preparation techniques specific to the cuisines of the European continent, Scandinavian, Balkan and American
4 Knows the products used in the European continent, Scandinavian, Balkan and American culinary culture.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 French Cuisine Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
2 French Cuisine Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
3 Italian Cuisine Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
4 İtalian Cuisine Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
5 Spanish Cuisine Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
6 Spanish Cuisine Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
7 British and Balkan Cuisine Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
8 Midterm
9 Scandinavian and Russian Cuisine Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
10 North American Cuisine Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
11 Central American Cuisine Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
12 Mexican Cuisine Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
13 South American Cuisine Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
14 South American Cuisine Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
15 International Cuisines Recipe Development Sarıışık, M. ve Özbay, G. (2021). ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık

 
Recommended Optional Programme Components
Veri yok
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
All 5
C1 5 5 2 3 1
C2 5 5 2 5 5
C3 5 5 5 5 3 5 5
C4 5 2 5 2 1

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=240692&curProgID=5713&lang=en