Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
STREET FOODS	GMS3116596	Fall Semester	0+4	2	5

Course Program

( A ) Cuma 09:00-09:45

( A ) Cuma 10:00-10:45

( A ) Cuma 11:00-11:45

( A ) Cuma 12:00-12:45

( B ) Cuma 12:45-13:30

( B ) Cuma 13:30-14:15

( B ) Cuma 14:30-15:15

( B ) Cuma 15:30-16:15

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; Providing theoretical information about street food.,Application of the recipes for the breads to be used in the course,Application of Hamburger & Wet Hamburger recipes.,Preparation of Souvlaki and Corn Dog recipes.,Implementation of Hotdog & Elote and Corn Dog recipes.,Application of Tantuni, chickpea wrap recipes.,Application of liver roasting recipes.,Application of meaty "çiğköfte" recipes. ,Implementation of Taco, Tostada, Chili con carne, Burrito, Quesidilla and Nachos recipes.,Application of Vada pav, Puni puri, Pakora, Aloo tikki recipes.,Application of fried mussels, stuffed calamari, stuffed mussels, chicken and rice recipes,Application of Kokoreç and Kumpir recipes. ,Application of Fish and Chips, Balık Ekmek recipes.,Theoretical Course,Prep for final exam.

Course Learning Outcomes	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	Providing theoretical information about street food.	Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules.
2	Application of the recipes for the breads to be used in the course	Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules.
3	Application of Hamburger & Wet Hamburger 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.
4	Implementation of Hotdog & Elote 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	Application of Tantuni, chickpea wrap 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	Application of liver roasting 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	Application of meaty "çiğköfte" 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	Implementation of Taco, Tostada, Chili con carne, Burrito, Quesidilla and Nachos 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	Application of Vada pav, Puni puri, Pakora, Aloo tikki 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	Application of fried mussels, stuffed calamari, stuffed mussels, chicken and rice 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	Application of Kokoreç and Kumpir 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	Application of Fish and Chips, Balık Ekmek 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	Theoretical Course	Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules.
14	Prep for final exam

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
No	Program Qualification	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	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.	X
7	Designs menus within the framework of professional ethics and health principles.	X
8	Considers cooking as a chemical reaction.	X
9	Provides solutions to problems encountered in professional life.
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.			X
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.		X
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.

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