International Gastronomy
Tourism Management
Institute of Social Sciences
Third Cycle (Doctorate Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| International Gastronomy | TDR112 | Elective | Doctorate degree | 1 | Spring | 7 |
Name of Lecturer(s)
Prof. Dr. Bilsen BİLGİLİ
Associate Prof. Dr. Hatice GÜÇLÜ NERGİZ
Associate Prof. Dr. Kazım Ozan ÖZER
Learning Outcomes of the Course Unit
1) Asia, Europe, America, knows the characteristics of African cuisine.
2) Know preparation of food in the world cuisine and cooking methods.
3) Knows the historical development of world cuisine.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | High | High | High | Middle | Middle | High | Middle | |
| 2 | High | High | Middle | High | Middle | Middle | Middle | |
| 3 | Middle | High | Middle | High | Middle | Middle | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
WORLD CUISINE, the EUROPEAN KITCHEN, KITCHEN AMASYA, FAR EASTERN CUISINE, AMERICAN KITCHEN
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required