Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| WORLD CUISINE | - | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assist.Prof. Neda SALEKİ |
| Assistant(s) | |
| Aim | To evaluate the world couisines, regional dishes and related health subjects. |
| Course Content | This course contains; Food and culture,Food and culture II,Historical development of cuisine,Historical development of cuisine,General characteristics of Turkish cuisine,Turkish traditional foods and health interaction,South American continental cuisine,Asian cousine -East and West Asian countries,Asian cousine -South and North Asian countries,Europen countries' coisines- East Europen countries,Europen countries' coisines- Other Europen countries,North American continental cuisine,African countries' cousines,Drinks and cultures. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Recognizes special world cousine meals. | 10, 14, 16, 5, 9 | A, E |
| 2. Explains World Cousine meals preparation and cooking methods. | 10, 14, 16, 5, 9 | A, E |
| 3. Categorizes cousine tools and cooking methods. | 10, 14, 16, 5, 9 | A, E |
| 4. Exemplifies spesific meals in world Cousine. | 10, 14, 16, 5, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Food and culture | Preparation of the related sources from the recommended sources |
| 2 | Food and culture II | Preparation of the related sources from the recommended sources |
| 3 | Historical development of cuisine | Preparation of the related sources from the recommended sources |
| 4 | Historical development of cuisine | Preparation of the related sources from the recommended sources |
| 5 | General characteristics of Turkish cuisine | Preparation of the related sources from the recommended sources |
| 6 | Turkish traditional foods and health interaction | Preparation of the related sources from the recommended sources |
| 7 | South American continental cuisine | Preparation of the related sources from the recommended sources |
| 8 | Asian cousine -East and West Asian countries | Preparation of the related sources from the recommended sources |
| 9 | Asian cousine -South and North Asian countries | Preparation of the related sources from the recommended sources |
| 10 | Europen countries' coisines- East Europen countries | Preparation of the related sources from the recommended sources |
| 11 | Europen countries' coisines- Other Europen countries | Preparation of the related sources from the recommended sources |
| 12 | North American continental cuisine | Preparation of the related sources from the recommended sources |
| 13 | African countries' cousines | Preparation of the related sources from the recommended sources |
| 14 | Drinks and cultures | Preparation of the related sources from the recommended sources |
| Resources |
| Lecture notes |
| 1. Gilles Fumey, Dünya Mutfakları Atlası, NTV Yayınları, 2000, İstanbul 2. Dolales Freely, Türk Gezginler İçin Dünya Mutfağı, Çitlembik Yayınları, 2010 3. Journals of food culture 4. Loftus, D. (2012). Around the World in 80 Dishes : Classic Recipes from the World's Favourite Chefs. Atlantic Books, New York. 5. Lang, Harvey, J. (2006). Larousse Gastronomique : World's Greatest Culinary Encyclopedia. Potter, Paris. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| 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 | 1 | 16 | 16 | |||
| General Exam | 1 | 26 | 26 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 70 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(70/30) | 2 | |||||
| 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 | - | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assist.Prof. Neda SALEKİ |
| Assistant(s) | |
| Aim | To evaluate the world couisines, regional dishes and related health subjects. |
| Course Content | This course contains; Food and culture,Food and culture II,Historical development of cuisine,Historical development of cuisine,General characteristics of Turkish cuisine,Turkish traditional foods and health interaction,South American continental cuisine,Asian cousine -East and West Asian countries,Asian cousine -South and North Asian countries,Europen countries' coisines- East Europen countries,Europen countries' coisines- Other Europen countries,North American continental cuisine,African countries' cousines,Drinks and cultures. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Recognizes special world cousine meals. | 10, 14, 16, 5, 9 | A, E |
| 2. Explains World Cousine meals preparation and cooking methods. | 10, 14, 16, 5, 9 | A, E |
| 3. Categorizes cousine tools and cooking methods. | 10, 14, 16, 5, 9 | A, E |
| 4. Exemplifies spesific meals in world Cousine. | 10, 14, 16, 5, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Food and culture | Preparation of the related sources from the recommended sources |
| 2 | Food and culture II | Preparation of the related sources from the recommended sources |
| 3 | Historical development of cuisine | Preparation of the related sources from the recommended sources |
| 4 | Historical development of cuisine | Preparation of the related sources from the recommended sources |
| 5 | General characteristics of Turkish cuisine | Preparation of the related sources from the recommended sources |
| 6 | Turkish traditional foods and health interaction | Preparation of the related sources from the recommended sources |
| 7 | South American continental cuisine | Preparation of the related sources from the recommended sources |
| 8 | Asian cousine -East and West Asian countries | Preparation of the related sources from the recommended sources |
| 9 | Asian cousine -South and North Asian countries | Preparation of the related sources from the recommended sources |
| 10 | Europen countries' coisines- East Europen countries | Preparation of the related sources from the recommended sources |
| 11 | Europen countries' coisines- Other Europen countries | Preparation of the related sources from the recommended sources |
| 12 | North American continental cuisine | Preparation of the related sources from the recommended sources |
| 13 | African countries' cousines | Preparation of the related sources from the recommended sources |
| 14 | Drinks and cultures | Preparation of the related sources from the recommended sources |
| Resources |
| Lecture notes |
| 1. Gilles Fumey, Dünya Mutfakları Atlası, NTV Yayınları, 2000, İstanbul 2. Dolales Freely, Türk Gezginler İçin Dünya Mutfağı, Çitlembik Yayınları, 2010 3. Journals of food culture 4. Loftus, D. (2012). Around the World in 80 Dishes : Classic Recipes from the World's Favourite Chefs. Atlantic Books, New York. 5. Lang, Harvey, J. (2006). Larousse Gastronomique : World's Greatest Culinary Encyclopedia. Potter, Paris. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |