COURSE UNIT TITLE

: INTERNATIONAL CUISINES

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TUR 3014 INTERNATIONAL CUISINES COMPULSORY 3 0 0 5

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR ASLI EMINE ÖZEN DE HAAS

Offered to

Tourism Management

Course Objective

The aim of the course is to enable students to develop knowledge in the international cuisine and develop ideas in the world culinary regions, traditions, foods, flavours, ingredients, and cooking techniques.

Learning Outcomes of the Course Unit

1   Discuss basic history and theory of a variety of world cuisines.
2   Name and describe the primary world culinary regions, traditions, foods, flavours, ingredients, and cooking techniques.
3   Discuss and demonstrate the appropriate use of ethnic products as they are applied to various cultural cuisines
4   Discuss and demonstrate various styles of service appropriate to specific cultural cuisines

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to international cuisine
2 Cuisines of the Middle East
3 Turkish and Greek Cuisines
4 Italian, Spanish and French Cuisines
5 German, Austrian and Swiss Cuisines
6 Scandinavian and Russian Cuisines
7 Midterm exam
8 Midterm exam
9 Cuisines of Africa
10 Cuisines of the Americas: Mexico
11 Cuisines of the Americas: South America
12 Cuisines of Asia: India
13 Cuisines of Asia: China and Japan
14 Presentation
15 Final Exam
16 Final Exam

Recomended or Required Reading

Textbook: MacVeigh, J, 2009. International cuisine. Delmar Cengage Learning. Clifton Park, NY.
Other Materials:Nenes MF, 2009. International Cuisine, The International Culinary Schools at The Art Institutes. John Wiley & Sons, Inc., Hoboken, New Jersey.

Planned Learning Activities and Teaching Methods

Lecture, assignment, presentation

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 ASG ASSIGNMENT
2 MTE MIDTERM EXAM
3 MTEG MIDTERM GRADE DNC * 0.20 + VZ * 0.80
4 FIN FINAL EXAM
5 FCG FINAL COURSE GRADE YVN * 0.40 + FN * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

English

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

asli.ozen@deu.edu.tr

Office Hours

Monday:10:00-11:00
Tuesday: 10:00-11:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparing presentations 1 5 5
Preparation for midterm exam 1 8 8
Preparations before/after weekly lectures 12 4 48
Preparation for final exam 1 10 10
Preparing assignments 1 8 8
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 119

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555555
LO.2555555
LO.3555555
LO.4555555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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