| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| World Cuisine | TBP215 | Elective | Associate degree | 2 | Fall | 3 |
Name of Lecturer(s)
Prof. Dr. Mehmet Melih İNAL
Prof. Dr. Nil Pembe ÖZER
Associate Prof. Dr. Serdar SOLAK
Assistant Prof. Dr. Umut ALTINIŞIK
Assistant Prof. Dr. Fahrettin ÖVEÇ
Learning Outcomes of the Course Unit
1) List rules need to be taken into account in catering industry.
2) Explain transportation of meal and storage conditions before consumption.
3) Explain principles of organization, kitchen design and equipment and education of staff .
4) Explain traditional Turkish cuisine.
5) Identify different cuisines in the world, their traditional foods and nutritional habits.
6) Define principles of kitchen sanitation .
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | No relation | Middle | High | No relation | Middle | Middle | High | No relation | Low | |
| 2 | No relation | No relation | No relation | No relation | No relation | High | No relation | High | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | High | No relation | |
| 4 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | High | No relation | No relation | |
| 5 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 6 | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
An overview the food industry; Kitchen organization, kitchen design and equipment, training of staff; Different culinary cultures of the world (Far East, Indian, European, Asian and etc.), this culturally specific foods and eating habits.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Quiz to Course Grade |
50% |
|---|---|
Contribution of Final Examination to Course Grade |
50% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required