Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| STREET FOODS | - | Spring Semester | 1+2 | 2 | 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. Emre ÖZTÜRK |
| Assistant(s) | |
| Aim | The aim of this course is for students to be able to distinguish and apply the universal street food of Turkish cuisine and the world's leading cuisines. |
| Course Content | This course contains; Preparation of Pad Thai and Pani Puri recipes.,Preparation of Cannoli and Guotie recipes.,Preparation of Empanadas, Zapiekanka and Yorkshire Pudding recipes.,Preparation of Souvlaki and Corn Dog recipes., Preparation of Gyros and Coxinha recipes.,Preparation of Chaat and Jianbing (Chinise Crepes Roll) recipes.,Preparation of Kumru and Pupusas recipes.,Preparation of Tsukune yakitori and Pastel De Nata recipes.,Preparation of Hot Dog and Churros recipes.,Preparation of Lussebullar and Langos recipes.,Preparation of Spring Roll and Stay recipes.,Preparation of Tteokbokki and Pierogi recipes.,Preparation of Korean Fried Chicken and Bulgogi recipes., Application of Vienna Schnitzel, Potato salad and Fish and Chips recipes.. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Distinguishes national and international street flavors. | 1, 9 | C |
| Prepares various street food. | 11 | L |
| Discuss about street food culture. | 10, 16 | |
| Differentiates various street food. | 11 | C |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 11: Demonstration Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, L: Group Assessment Technique |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Preparation of Pad Thai and Pani Puri recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 2 | Preparation of Cannoli and Guotie recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 3 | Preparation of Empanadas, Zapiekanka and Yorkshire Pudding recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 4 | Preparation of Souvlaki and Corn Dog recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 5 | Preparation of Gyros and Coxinha recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 6 | Preparation of Chaat and Jianbing (Chinise Crepes Roll) recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 7 | Preparation of Kumru and Pupusas recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 8 | Preparation of Tsukune yakitori and Pastel De Nata recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 9 | Preparation of Hot Dog and Churros recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 10 | Preparation of Lussebullar and Langos recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 11 | Preparation of Spring Roll and Stay recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 12 | Preparation of Tteokbokki and Pierogi recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 13 | Preparation of Korean Fried Chicken and Bulgogi recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 14 | Application of Vienna Schnitzel, Potato salad and Fish and Chips recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| Resources |
| Previously applied prescriptions to be shared by the lecturer. |
| Wilson, C. Quinn, S. The World Atlas Of Street Food, Thames &Hudson, 2017, London |
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. | X | |||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | |||||||
| 10 | |||||||
| 11 | X | ||||||
| 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 | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 3 | 3 | 9 | |||
| General Exam | 3 | 4 | 12 | |||
| 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 |
|---|---|---|---|---|---|
| STREET FOODS | - | Spring Semester | 1+2 | 2 | 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. Emre ÖZTÜRK |
| Assistant(s) | |
| Aim | The aim of this course is for students to be able to distinguish and apply the universal street food of Turkish cuisine and the world's leading cuisines. |
| Course Content | This course contains; Preparation of Pad Thai and Pani Puri recipes.,Preparation of Cannoli and Guotie recipes.,Preparation of Empanadas, Zapiekanka and Yorkshire Pudding recipes.,Preparation of Souvlaki and Corn Dog recipes., Preparation of Gyros and Coxinha recipes.,Preparation of Chaat and Jianbing (Chinise Crepes Roll) recipes.,Preparation of Kumru and Pupusas recipes.,Preparation of Tsukune yakitori and Pastel De Nata recipes.,Preparation of Hot Dog and Churros recipes.,Preparation of Lussebullar and Langos recipes.,Preparation of Spring Roll and Stay recipes.,Preparation of Tteokbokki and Pierogi recipes.,Preparation of Korean Fried Chicken and Bulgogi recipes., Application of Vienna Schnitzel, Potato salad and Fish and Chips recipes.. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Distinguishes national and international street flavors. | 1, 9 | C |
| Prepares various street food. | 11 | L |
| Discuss about street food culture. | 10, 16 | |
| Differentiates various street food. | 11 | C |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 11: Demonstration Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, L: Group Assessment Technique |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Preparation of Pad Thai and Pani Puri recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 2 | Preparation of Cannoli and Guotie recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 3 | Preparation of Empanadas, Zapiekanka and Yorkshire Pudding recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 4 | Preparation of Souvlaki and Corn Dog recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 5 | Preparation of Gyros and Coxinha recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 6 | Preparation of Chaat and Jianbing (Chinise Crepes Roll) recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 7 | Preparation of Kumru and Pupusas recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 8 | Preparation of Tsukune yakitori and Pastel De Nata recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 9 | Preparation of Hot Dog and Churros recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 10 | Preparation of Lussebullar and Langos recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 11 | Preparation of Spring Roll and Stay recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 12 | Preparation of Tteokbokki and Pierogi recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 13 | Preparation of Korean Fried Chicken and Bulgogi recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 14 | Application of Vienna Schnitzel, Potato salad and Fish and Chips recipes. | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| Resources |
| Previously applied prescriptions to be shared by the lecturer. |
| Wilson, C. Quinn, S. The World Atlas Of Street Food, Thames &Hudson, 2017, London |
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. | X | |||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | |||||||
| 10 | |||||||
| 11 | X | ||||||
| 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 | |