International Cuisine Applications - II
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| International Cuisine Applications - II | GMS417 | Elective | Bachelor's degree | 4 | Fall | 6 |
Name of Lecturer(s)
Learning Outcomes of the Course Unit
1) Learns international cuisine cultures and dishes.
2) Learns to develop standard recipes specific to international cuisine cultures and to prepare products in line with standard recipes.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | Low | Middle | High | High | Middle | High | High | High | Middle | |
| 2 | High | Low | Middle | High | High | Middle | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course covers international cuisine cultures, Southern European cuisine, Northern European cuisine, Central Asian cuisine, Middle Eastern cuisine, African cuisine general features and sample menu recipes.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required