Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| WORLD CUISINE II | - | Spring 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. İsmail KARAKUŞ |
| Assistant(s) | |
| Aim | It aims to learn and practice the influence of various cultures around the world on cuisine, 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 ,JapaneseCuisine California Roll-Kappa Maki SushiSyrup-GingerPickle-Wasabi-Sriracha&GinerAioli ,South KoreanCuisine Garibi gui- Kimchi ,UzbekCuisine UzbekRavioli-Kuurdak,Ukrainian and Russian Cuisine BorschSoup- Caviar,Swisscuisine Rösti-BicherMusli-Fondue,Portuguese Cuisine Ameijoas a Bulhao Pato-Caldo Verde ,Theoretical Knowledge- History and features of Various Cuisine,ChineseCuisine SweetSourChicken- Gyoza,Kitchen Cleaning / General Cleaning Week, American Cuisine Burger(Burger buns)- Mac&Cheese,German Cuisine Koenigsberger Meatballs-Kartoffelsalat,Brazilian and Argentinean Cuisine Coxinha-Chimichurri , South AfricanCuisine Chakalaka&Pap . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Combines techniquesused in international cuisines. | 1, 33 | A |
| Uses the cooking equipment used in professional kitchens correctlyan deffectively. | 1, 11, 16 | |
| Prepares products in professional kitchens. | 1, 11, 16 | A |
| Designs menus and recipes about world cuisine. | 10, 11, 16, 19, 9 | |
| Prepare Fine dining restaurant food. | 1, 11, 16, 9 |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 11: Demonstration Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 33: Station Technique , 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to World Cuisine / Kitchen Cleaning Hygiene and Sanitation / Equipment Preparation – Theoretical Knowledge | |
| 2 | JapaneseCuisine California Roll-Kappa Maki SushiSyrup-GingerPickle-Wasabi-Sriracha&GinerAioli | |
| 3 | South KoreanCuisine Garibi gui- Kimchi | |
| 4 | UzbekCuisine UzbekRavioli-Kuurdak | |
| 5 | Ukrainian and Russian Cuisine BorschSoup- Caviar | |
| 6 | Swisscuisine Rösti-BicherMusli-Fondue | |
| 7 | Portuguese Cuisine Ameijoas a Bulhao Pato-Caldo Verde | |
| 8 | Theoretical Knowledge- History and features of Various Cuisine | |
| 9 | ChineseCuisine SweetSourChicken- Gyoza | |
| 10 | Kitchen Cleaning / General Cleaning Week | |
| 11 | American Cuisine Burger(Burger buns)- Mac&Cheese | |
| 12 | German Cuisine Koenigsberger Meatballs-Kartoffelsalat | |
| 13 | Brazilian and Argentinean Cuisine Coxinha-Chimichurri | |
| 14 | South AfricanCuisine Chakalaka&Pap |
| Resources |
| Modern Gastronomy A to Z-Ferran Adria Professional Cooking-Wayne Gisslen ModernistCuisine –Volume2 Techniques&Equipment TheNomadCookbook-Daniel Humm&WillGuidara ChefBook-Chef Publishing |
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 | X | ||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | X | ||||||
| 14 | X | ||||||
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 | 1 | 5 | 5 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 6 | 6 | 36 | |||
| General Exam | 8 | 8 | 64 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 161 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(161/30) | 5 | |||||
| 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 II | - | Spring 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. İsmail KARAKUŞ |
| Assistant(s) | |
| Aim | It aims to learn and practice the influence of various cultures around the world on cuisine, 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 ,JapaneseCuisine California Roll-Kappa Maki SushiSyrup-GingerPickle-Wasabi-Sriracha&GinerAioli ,South KoreanCuisine Garibi gui- Kimchi ,UzbekCuisine UzbekRavioli-Kuurdak,Ukrainian and Russian Cuisine BorschSoup- Caviar,Swisscuisine Rösti-BicherMusli-Fondue,Portuguese Cuisine Ameijoas a Bulhao Pato-Caldo Verde ,Theoretical Knowledge- History and features of Various Cuisine,ChineseCuisine SweetSourChicken- Gyoza,Kitchen Cleaning / General Cleaning Week, American Cuisine Burger(Burger buns)- Mac&Cheese,German Cuisine Koenigsberger Meatballs-Kartoffelsalat,Brazilian and Argentinean Cuisine Coxinha-Chimichurri , South AfricanCuisine Chakalaka&Pap . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Combines techniquesused in international cuisines. | 1, 33 | A |
| Uses the cooking equipment used in professional kitchens correctlyan deffectively. | 1, 11, 16 | |
| Prepares products in professional kitchens. | 1, 11, 16 | A |
| Designs menus and recipes about world cuisine. | 10, 11, 16, 19, 9 | |
| Prepare Fine dining restaurant food. | 1, 11, 16, 9 |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 11: Demonstration Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 33: Station Technique , 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to World Cuisine / Kitchen Cleaning Hygiene and Sanitation / Equipment Preparation – Theoretical Knowledge | |
| 2 | JapaneseCuisine California Roll-Kappa Maki SushiSyrup-GingerPickle-Wasabi-Sriracha&GinerAioli | |
| 3 | South KoreanCuisine Garibi gui- Kimchi | |
| 4 | UzbekCuisine UzbekRavioli-Kuurdak | |
| 5 | Ukrainian and Russian Cuisine BorschSoup- Caviar | |
| 6 | Swisscuisine Rösti-BicherMusli-Fondue | |
| 7 | Portuguese Cuisine Ameijoas a Bulhao Pato-Caldo Verde | |
| 8 | Theoretical Knowledge- History and features of Various Cuisine | |
| 9 | ChineseCuisine SweetSourChicken- Gyoza | |
| 10 | Kitchen Cleaning / General Cleaning Week | |
| 11 | American Cuisine Burger(Burger buns)- Mac&Cheese | |
| 12 | German Cuisine Koenigsberger Meatballs-Kartoffelsalat | |
| 13 | Brazilian and Argentinean Cuisine Coxinha-Chimichurri | |
| 14 | South AfricanCuisine Chakalaka&Pap |
| Resources |
| Modern Gastronomy A to Z-Ferran Adria Professional Cooking-Wayne Gisslen ModernistCuisine –Volume2 Techniques&Equipment TheNomadCookbook-Daniel Humm&WillGuidara ChefBook-Chef Publishing |
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 | X | ||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |