To teach students English culinary terminology of standard knife skills, cooking techniques used around the world, English terms of ingredients and kitchen equipment as well as different culinary cultures of the world and their specific culinary terminology including techniques, ingredients and names of popular dishes in their own language to ensure that they have a solid international gastronomy foundation
Course Content
This course contains; Taste and texture terminology ,Knives and knife skills ,Cuts of meat, fish and seafood terminology and techniques ,Kitchen equipmen and smallwares used in the kitchen,Cooking techniques ,General culinary terminology ,France and Italian Cuisine ,Spanish cuisine ,Thai Cuisine ,Chinese Cuisine ,Indian Cuisine,Japanese Cuisine ,Mexico and other South American cuisines,Scandinaviand (Nordic) cuisines .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Can understand the international gastronomy terminology.
1, 10, 16, 9
A
Can identify the culinary culturs of other countries.
9
A, E
Obtain useful information to use in their Professional lives.
1, 19, 9
A
Can discuss the use of ingredients in different countries.
Cuts of meat, fish and seafood terminology and techniques
4
Kitchen equipmen and smallwares used in the kitchen
5
Cooking techniques
6
General culinary terminology
7
France and Italian Cuisine
8
Spanish cuisine
9
Thai Cuisine
10
Chinese Cuisine
11
Indian Cuisine
12
Japanese Cuisine
13
Mexico and other South American cuisines
14
Scandinaviand (Nordic) cuisines
Resources
To be distributed by the lecturer
Food Cultures of the World Encyclopedia, Ken Albala
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6
X
7
8
Considers cooking as a chemical reaction.
9
X
10
11
12
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
60
Rate of Final Exam to Success
40
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
6
2
12
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
4
2
8
General Exam
5
3
15
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
77
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(77/30)
3
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
INTERNATIONAL GASTRONOMY TERMINOLOGY
-
Spring Semester
3+0
3
3
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Lect. Banu ÖZDEN
Assistant(s)
Aim
To teach students English culinary terminology of standard knife skills, cooking techniques used around the world, English terms of ingredients and kitchen equipment as well as different culinary cultures of the world and their specific culinary terminology including techniques, ingredients and names of popular dishes in their own language to ensure that they have a solid international gastronomy foundation
Course Content
This course contains; Taste and texture terminology ,Knives and knife skills ,Cuts of meat, fish and seafood terminology and techniques ,Kitchen equipmen and smallwares used in the kitchen,Cooking techniques ,General culinary terminology ,France and Italian Cuisine ,Spanish cuisine ,Thai Cuisine ,Chinese Cuisine ,Indian Cuisine,Japanese Cuisine ,Mexico and other South American cuisines,Scandinaviand (Nordic) cuisines .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Can understand the international gastronomy terminology.
1, 10, 16, 9
A
Can identify the culinary culturs of other countries.
9
A, E
Obtain useful information to use in their Professional lives.
1, 19, 9
A
Can discuss the use of ingredients in different countries.
Cuts of meat, fish and seafood terminology and techniques
4
Kitchen equipmen and smallwares used in the kitchen
5
Cooking techniques
6
General culinary terminology
7
France and Italian Cuisine
8
Spanish cuisine
9
Thai Cuisine
10
Chinese Cuisine
11
Indian Cuisine
12
Japanese Cuisine
13
Mexico and other South American cuisines
14
Scandinaviand (Nordic) cuisines
Resources
To be distributed by the lecturer
Food Cultures of the World Encyclopedia, Ken Albala
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
