COURSE UNIT TITLE

: INTERNATIONAL CUISINES AND SERVICE TECHNIQUES

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TUR 3010 INTERNATIONAL CUISINES AND SERVICE TECHNIQUES COMPULSORY 3 0 0 5

Offered By

Tourism and Hotel Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR ASLI EMINE ÖZEN DE HAAS

Offered to

Tourism and Hotel 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   To be able to describe the cuisine and service departments.
2   To be able to define the personel of the cuisine and their duties and responsibilities.
3   Discuss basic history and theory of a variety of world cuisines.
4   Name and describe the primary world culinary regions, traditions, foods, flavours, ingredients, and cooking techniques.
5   Discuss and demonstrate the appropriate use of ethnic products as they are applied to various cultural cuisines
6   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 Overview of Food and Beverage service
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
11 Cuisines of Asia: India
12 Cuisines of Asia: China and Japan
13 Term Project Presentations
14 Term Project Presentations
15 Final Exam
16 Final Exam

Recomended or Required Reading

MacVeigh, J, 2009. International cuisine. Delmar Cengage Learning. Clifton Park, NY.
Cooking Essentials for The New Professional Chef: The Food and Beverage Institute, John Wiley & Sons ISBN 0-471-28717-2

Planned Learning Activities and Teaching Methods

Lecture, watch videos about the real events and situations, group dicussion, presentations, practice.

Assessment Methods

Successful / Unsuccessful

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

Will be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 12 4 48
Preparing assignments 1 5 5
Preparing presentations 1 7 7
Preparation for midterm exam 1 8 8
Preparation for final exam 1 10 10
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 118

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
LO.5555555
LO.6555555

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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