Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| WORLD CUISINE I | - | Fall Semester | 0+4 | 2 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Neslihan NAYIR |
| Assistant(s) | |
| Aim | It aims to learn and practice the impact of various cultures around the world on cuisines, their historical development and local dishes. The aim is to teach the techniques used in world cuisines to a level that allows them to work in professional kitchens. |
| Course Content | This course contains; Introduction to World Cuisine / Kitchen Cleaning Hygiene and Sanitation / Equipment Preparation – Theoretical Knowledge ,Japanese Cuisine California Roll-Suzuki Maki-Sake Nigiri-Tempura Roll & Yasai Tempura-Sushi Syrup-Teriyaki Sauce- Sriracha & Ginger Aioli,Japanese Cuisine California Roll-Suzuki Maki-Sake Nigiri-Tempura Roll & Yasai Tempura- Sushi Syrup-Teriyaki Sauce- Sriracha & Ginger Aioli ,Far Eastern Cuisine ( Indonesia, Thailand, China ) Nasi Goreng-Noodle-Thai Chicken Curry,Theoretical Knowledge- History and features of Various Cuisine,Indian Cuisine Tikka Masala Chicken-Aloo Gobi-Cashmere Rice,Peruvian / Mexican Cuisine Ceviche-Taco Selection- Quinoa Salad-,Chili Con Carne-Guacamole sauce & Salsa sauce,İskandinav Mutfağı Smorrebrod-Somon Gravlax-Fiskbullar,Middle Eastern Cuisine Hummus-Falafel, Foul-Medames,Spanish Cuisine Tapas-Paella,Gazpacho Soup ,Kitchen Cleaning / General Cleaning Week,British Cuisine Fish and Chips-Gravy sauce-Bread & Butter,French Cuisine Ratatouille-Beef Bourguignon-Flan,Italian cuisine Caesar Sauce-Risotto-Minestrone Soup. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Distinguishes various culinary cultures. | ||
| Lists the historical development processes of world cuisine cultures. | 1, 10, 16 | E |
| Distinguishes the cooking methods in various culinary cultures. | 1, 6 | E, F |
| Combines the products and materials used in various culinary cultures. | 1, 10, 11, 9 | |
| Designs and prepares the dishes of various cultures in the world in accordance with the relevant culture. | 1, 11, 33, 6, 9 | C, E |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 11: Demonstration Method, 16: Question - Answer Technique, 33: Station Technique , 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, E: Homework, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to World Cuisine / Kitchen Cleaning Hygiene and Sanitation / Equipment Preparation – Theoretical Knowledge | |
| 2 | Japanese Cuisine California Roll-Suzuki Maki-Sake Nigiri-Tempura Roll & Yasai Tempura-Sushi Syrup-Teriyaki Sauce- Sriracha & Ginger Aioli | |
| 3 | Japanese Cuisine California Roll-Suzuki Maki-Sake Nigiri-Tempura Roll & Yasai Tempura- Sushi Syrup-Teriyaki Sauce- Sriracha & Ginger Aioli | |
| 4 | Far Eastern Cuisine ( Indonesia, Thailand, China ) Nasi Goreng-Noodle-Thai Chicken Curry | |
| 5 | Theoretical Knowledge- History and features of Various Cuisine | |
| 6 | Indian Cuisine Tikka Masala Chicken-Aloo Gobi-Cashmere Rice | |
| 7 | Peruvian / Mexican Cuisine Ceviche-Taco Selection- Quinoa Salad-,Chili Con Carne-Guacamole sauce & Salsa sauce | |
| 8 | İskandinav Mutfağı Smorrebrod-Somon Gravlax-Fiskbullar | |
| 9 | Middle Eastern Cuisine Hummus-Falafel, Foul-Medames | |
| 10 | Spanish Cuisine Tapas-Paella,Gazpacho Soup | |
| 11 | Kitchen Cleaning / General Cleaning Week | |
| 12 | British Cuisine Fish and Chips-Gravy sauce-Bread & Butter | |
| 13 | French Cuisine Ratatouille-Beef Bourguignon-Flan | |
| 14 | Italian cuisine Caesar Sauce-Risotto-Minestrone Soup |
| Resources |
| Nenes, M. F. (2008). International Cuisine (1st Edition). The International Culinary Schools at The Art Institutes, New Jersey: John & Wiley Sons. Heyman, P. A. (2016). International Cooking: A Culinary Journey (3rd Edition), London: Pearson. Teubner, C. (2007). Food: The World of Food (2nd Edition). Teubner Edition. Gıoffre, R., & Keisuke, K. (2010). Japon Mutfak Sanatı Sushi Sashimi. Boyut Yayın Grubu. Bellows, K. (2011). Dünya Mutfaklarına Seyehat (Çev. F. Kurt). National Geographic. |
| It will be notified by the course instructor. |
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. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 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 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 4 | 56 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 6 | 7 | 42 | |||
| Term Project | 3 | 6 | 18 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 6 | 4 | 24 | |||
| General Exam | 4 | 7 | 28 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 168 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(168/30) | 6 | |||||
| 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 |
|---|---|---|---|---|---|
| WORLD CUISINE I | - | Fall Semester | 0+4 | 2 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Neslihan NAYIR |
| Assistant(s) | |
| Aim | It aims to learn and practice the impact of various cultures around the world on cuisines, their historical development and local dishes. The aim is to teach the techniques used in world cuisines to a level that allows them to work in professional kitchens. |
| Course Content | This course contains; Introduction to World Cuisine / Kitchen Cleaning Hygiene and Sanitation / Equipment Preparation – Theoretical Knowledge ,Japanese Cuisine California Roll-Suzuki Maki-Sake Nigiri-Tempura Roll & Yasai Tempura-Sushi Syrup-Teriyaki Sauce- Sriracha & Ginger Aioli,Japanese Cuisine California Roll-Suzuki Maki-Sake Nigiri-Tempura Roll & Yasai Tempura- Sushi Syrup-Teriyaki Sauce- Sriracha & Ginger Aioli ,Far Eastern Cuisine ( Indonesia, Thailand, China ) Nasi Goreng-Noodle-Thai Chicken Curry,Theoretical Knowledge- History and features of Various Cuisine,Indian Cuisine Tikka Masala Chicken-Aloo Gobi-Cashmere Rice,Peruvian / Mexican Cuisine Ceviche-Taco Selection- Quinoa Salad-,Chili Con Carne-Guacamole sauce & Salsa sauce,İskandinav Mutfağı Smorrebrod-Somon Gravlax-Fiskbullar,Middle Eastern Cuisine Hummus-Falafel, Foul-Medames,Spanish Cuisine Tapas-Paella,Gazpacho Soup ,Kitchen Cleaning / General Cleaning Week,British Cuisine Fish and Chips-Gravy sauce-Bread & Butter,French Cuisine Ratatouille-Beef Bourguignon-Flan,Italian cuisine Caesar Sauce-Risotto-Minestrone Soup. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Distinguishes various culinary cultures. | ||
| Lists the historical development processes of world cuisine cultures. | 1, 10, 16 | E |
| Distinguishes the cooking methods in various culinary cultures. | 1, 6 | E, F |
| Combines the products and materials used in various culinary cultures. | 1, 10, 11, 9 | |
| Designs and prepares the dishes of various cultures in the world in accordance with the relevant culture. | 1, 11, 33, 6, 9 | C, E |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 11: Demonstration Method, 16: Question - Answer Technique, 33: Station Technique , 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, E: Homework, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to World Cuisine / Kitchen Cleaning Hygiene and Sanitation / Equipment Preparation – Theoretical Knowledge | |
| 2 | Japanese Cuisine California Roll-Suzuki Maki-Sake Nigiri-Tempura Roll & Yasai Tempura-Sushi Syrup-Teriyaki Sauce- Sriracha & Ginger Aioli | |
| 3 | Japanese Cuisine California Roll-Suzuki Maki-Sake Nigiri-Tempura Roll & Yasai Tempura- Sushi Syrup-Teriyaki Sauce- Sriracha & Ginger Aioli | |
| 4 | Far Eastern Cuisine ( Indonesia, Thailand, China ) Nasi Goreng-Noodle-Thai Chicken Curry | |
| 5 | Theoretical Knowledge- History and features of Various Cuisine | |
| 6 | Indian Cuisine Tikka Masala Chicken-Aloo Gobi-Cashmere Rice | |
| 7 | Peruvian / Mexican Cuisine Ceviche-Taco Selection- Quinoa Salad-,Chili Con Carne-Guacamole sauce & Salsa sauce | |
| 8 | İskandinav Mutfağı Smorrebrod-Somon Gravlax-Fiskbullar | |
| 9 | Middle Eastern Cuisine Hummus-Falafel, Foul-Medames | |
| 10 | Spanish Cuisine Tapas-Paella,Gazpacho Soup | |
| 11 | Kitchen Cleaning / General Cleaning Week | |
| 12 | British Cuisine Fish and Chips-Gravy sauce-Bread & Butter | |
| 13 | French Cuisine Ratatouille-Beef Bourguignon-Flan | |
| 14 | Italian cuisine Caesar Sauce-Risotto-Minestrone Soup |
| Resources |
| Nenes, M. F. (2008). International Cuisine (1st Edition). The International Culinary Schools at The Art Institutes, New Jersey: John & Wiley Sons. Heyman, P. A. (2016). International Cooking: A Culinary Journey (3rd Edition), London: Pearson. Teubner, C. (2007). Food: The World of Food (2nd Edition). Teubner Edition. Gıoffre, R., & Keisuke, K. (2010). Japon Mutfak Sanatı Sushi Sashimi. Boyut Yayın Grubu. Bellows, K. (2011). Dünya Mutfaklarına Seyehat (Çev. F. Kurt). National Geographic. |
| It will be notified by the course instructor. |
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. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 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 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |