International Cuisine
Tourism Management - Tourism Administration
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 | TUR317 | Elective | Bachelor's degree | 3 | Fall | 6 |
Name of Lecturer(s)
Prof. Dr. Emrah ÖZKUL
Assistant Prof. Dr. Nihan AKDEMİR
Assistant Prof. Dr. Özgür ERGÜN
Learning Outcomes of the Course Unit
1) Can explain culinary culture.
2) Define the products and materials used in international cuisine cultures.
3) Learn about the dishes of different cuisines.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | Middle | Low | No relation | No relation | Middle | Middle | Middle | |
| 2 | Middle | Low | No relation | No relation | High | High | Low | |
| 3 | Middle | Low | No relation | No relation | High | Middle | Low | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course includes culture unique to European, Far East, American, Asian, Middle Eastern and African cuisines and features of outstanding foods. In addition, food culture and cuisines in these geographies It includes the knowledge of the subjects and the information of the prescriptions belonging to these regions.
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