COURSE UNIT TITLE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR HÜLYA KURGUN

Offered to

Gastronomy and Culinary Arts

Course Objective

To explain the historical development and applications of world cuisines.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Dünya Mutfakları Atlası -Gilles Fumey,NTV Yiyelim Içelim, Tarihini Bilelim
Dünden Bugüne Gastronomi-Deniz Gürsoy Türk ve Dünya Mutfağından Seçmeler

Planned Learning Activities and Teaching Methods

1. Lectures
2. In-class applications

Assessment Methods

Further Notes About Assessment Methods

1. Midterm Exam: Midterm exam includes subjects and assignments in the course content (40%).
2. Final Exam: The exam will cover all subjects in the course content. Students are also responsible for the discussion, practice and case studies (60%).
3. Resit: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies (60%).

Assessment Criteria

Students;
1. Will be able to determine the relationships and differences between world cuisines.
3. Will be able to establish the relationship between culture and kitchen
4. Demonstrate the applications of different kitchens.
5. Explain new developments in the world.

Language of Instruction

Turkish

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Participation in class is compulsory.

Contact Details for the Lecturer(s)

hulya.kurgun@deu.edu.tr

Office Hours

Monday 10:00-12:00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes