Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
6GST302International Cuisines II1+3+03617.01.2026

 
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 This course; As a continuation of the International Cuisine I course, it aims to gain the competencies of preparing dishes from these cuisines, designing new food recipes and conducting professional development activities by researching the culinary cultures of the Far East, Middle East, Asian cuisine and African continents.
Course Content The International Cuisine II course includes understanding the geographical, historical, economic and cultural characteristics of the world cuisine culture and how the countries in the Asian and African continents create their culinary cultures and learning 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 Ken Albala. 2011.Food Culture of the World Encyclopedia.
The Professional Chef-The Culinary Instıtude of America On Cooking Culinary Fundamentals.
R. J. Kaufmann H. Cracknell. 1999. Practical Professional Cookery.
Around the World in 450 Recipes , Saray Ainley
Uluslararası Gastronomi ,Yazar Kolektif , Yayınevi Detay Yayıncılık
Course Notes Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
Ken Albala. 2011.Food Culture of the World Encyclopedia. ISBN: 978-0-313-37626-9
The Professional Chef-The Culinary Instıtude of America On Cooking Culinary Fundamentals. ISBN: 978-0-470-42 135-2
R. J. Kaufmann H. Cracknell. 1999. Practical Professional Cookery. ISBN: 9781861528735

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 20 20
Practice 14 3 42
Final examination 1 30 30
Total Work Load   Number of ECTS Credits 6 148

 
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 Asian continent, the Middle and Far East and the African continent.
2 Learns the food preparation techniques specific to the cuisines of the Asian continent, the Middle and Far East and the African continent.
3 Creates menus specific to the cuisines of the Asian continent, the Middle and Far East and the African continent.
4 Knows the products used in the cuisines of the Asian continent, the Middle and Far East and the African continent.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Orientation: Explaining the Course Content/Curriculum Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
2 General characteristics of world cuisine Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
3 Chinese Cuisine Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
4 Indian Cuisine Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
5 Japanese Cuisine Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
6 Korean Cuisine Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
7 Southeast Asia countries (Malaysia, Indonesia, Thailand) Cuisine Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
8 Midterms Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
9 Middle East Cuisine Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
10 Iranian Cuisine Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
11 North African countries Cuisine Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
12 East African countries Cuisine Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
13 Southern African Countries Cuisine Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
14 East African Island Countries Cuisine Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık
15 International Cuisines Recipe Development Sarrışık, M. ve Özbay, G. (2021) ULUSLARARASI GASTRONOMİ Temel Özellikler - Örnek Menüler Ve Reçeteler. Detay Yayıncılık

 
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 5
C2 5 5 2 5 5
C3 5 5 5 3 5 5
C4 5 2 5 2 1

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