Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | ASC11020188310 | CUISINE CULTURE AND HISTORY | Compulsory | 1 | 2 | 2 |
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Level of Course Unit |
Short Cycle |
Objectives of the Course |
It is to explain the global terms of gastronomy by continental and country-wide basis and to explain the important terms that countries have gained for special dishes and menus and world gastronomy literatures. |
Name of Lecturer(s) |
Öğr. Gör. Meryem SET |
Learning Outcomes |
1 | To be able to examine the development of the daily gastronomy from the past | 2 | To be able to comprehend world cuisines and their distinctive features | 3 | To be able to comprehend the historical development of world cuisines
| 4 | To be able to learn menu and prescription examples of world cuisines
| 5 | Having information about meals and habits in world cuisines |
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Mode of Delivery |
Formal Education |
Prerequisites and co-requisities |
None |
Recommended Optional Programme Components |
None |
Course Contents |
Southern European cuisine
Northern European cuisine
Central Asian Cuisine
Middle Eastern cuisine
African cuisine |
Weekly Detailed Course Contents |
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1 | English: International gastronomy overview | | | 2 | English: International gastronomy overview | | | 3 | English: French cuisine | | | 4 | English: Turkish cuisine | | | 5 | English: Turkish cuisine | | | 6 | English: Far East and Australian cuisine | | | 7 | English: Far East and Australian cuisine | | | 8 | English: American kitchen | | | 9 | English: Midterm | | | 10 | English: Southern European cuisine | | | 11 | English: Northern European cuisine | | | 12 | English: Central Asian cuisine | | | 13 | English: Middle East cuisine | | | 14 | English: Middle East cuisine | | | 15 | English: African cuisine | | | 16 | English: African cuisine | | |
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Recommended or Required Reading |
International Gastronomy (Key Features, Sample Menus and Prescriptions) Editor: Mehmet SARIYIK
Internet |
Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
SUM | 0 | |
SUM | 0 | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | SUM | 100 |
| Language of Instruction | | Work Placement(s) | None |
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Workload Calculation |
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Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 1 | 1 |
Attending Lectures | 14 | 2 | 28 |
Self Study | 14 | 2 | 28 |
Individual Study for Mid term Examination | 2 | 1 | 2 |
Individual Study for Final Examination | 2 | 1 | 2 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 3 | 4 | 4 | 4 | 5 | 4 | 3 | 4 | 4 | 4 | 5 | 5 | 4 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | LO2 | 4 | 4 | 3 | 4 | 5 | 4 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 4 | 3 | LO3 | 3 | 4 | 4 | 3 | 4 | 4 | 3 | 4 | 3 | 3 | 4 | 4 | 4 | 4 | 4 | 3 | 3 | 4 | 3 | 3 | LO4 | 3 | 4 | 5 | 4 | 5 | 4 | 3 | 3 | 4 | 3 | 4 | 3 | 4 | 4 | 3 | 4 | 3 | 4 | 3 | 3 | LO5 | 4 | 3 | 4 | 3 | 4 | 5 | 3 | 4 | 3 | 5 | 5 | 5 | 4 | 3 | 4 | 3 | 4 | 4 | 4 | 4 |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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