Course Name: Cuisine and Culture

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA2011

2/1 (Fall)

2

2

2

0

-

Department

Hotel, Restaurant and Catering  Services

Instructor

Contact Information

Office Hours

Web page

www.pirireis.edu.tr

Course Type

 Compulsory

Course Language

English

Course Prerequisites

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

100

Course Description

Culture, The concepts related to culinary culture, Relations between culture and eating habits, The factors  affecting culinary culture, Economic, social, political and cultural perspectives on food production and consumption, The evolution of food production systems, Food history,  Food and globalization, Food and Religion.

Course Objectives

- To know the streaks and changes of food cultures from antiquity to modern times.

- To have information about the various dimensions of the relationship between food and culture

Course Learning Outcomes

Students who successfully complete this course:

(I)   Have an information about the food history.
(II)  It is possible to establish multidimensional relations between cuisine and culture.
(III)  Know how food culture is shaped in various societies in the historical context.
(IV)  Have knowledge about the factors which effect on culinary culture.
(V)   Relation between food, religion and politics.
(VI)  Have an idea about the evolution of food production systems.

Instructional Methods and Techniques

Slide, Video Applications and Lectures in Class

Tutorial Place

Co-term Condition

Textbook

Other References

Homework & Projects

Laboratory Work

Computer Use

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

1

                        40

Quiz

Homework

Term Paper/Project

1

20

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

40

TOTAL

%100

Effects of Midterm on Grading, %

%60

Effects of Final on Grading, %

%40

TOTAL

%100

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

14

2

28

Midterm

Quiz

Homework

Term Paper/Project

1

12

12

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

10

10

Total Workload

50

Total Workload/25

50/25

Course ECTS Credits

2,00

Week

Topics

Corse Outcomes

1

Introduction to Course, Content Information and Evaluation Criteria

2

Culture, Food Culture Concepts; Relations Between Culture and Eating Habits

I-II-III-IV-V-VI

3

Factors Affecting Food Culture, Economic, Social, Political and Cultural Perspective on Food Production and Consumption

I-II-III-IV-V-VI

4

Invention of Cuisine, Fire, Cooking, Kitchen, Civilization

I-II-III-IV-V-VI

5

Shaping Culinary Taste

I-II-III-IV-V-VI

6

Food, Language and Identity

I-II-III-IV-V-VI

7

Food Politics

I-II-III-IV-V-VI

8

Food and Religion

9

Food Culture in Palaeolithic and Neolithic Period

I-II-III-IV-V-VI

10

Food Culture in Antiquity

I-II-III-IV-V-VI

11

Food Culture in Middle Ages

I-II-III-IV-V-VI

12

European Food Culture in the Renaissance Period

I-II-III-IV-V-VI

13

Cuisine of Central Asian Turks and Seljuk Cuisine

I-II-III-IV-V-VI

14

Ottoman and Modern Turkish Cuisine

I-II-III-IV-V-VI

15

Final Exam

Level of   Contribution

1

2

3

a

Defines the basic concepts and fundamentals related to food and beverage sector

X

b

Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession

X

c

Recognizes and uses the physical environment, tools and technologies related to the field

X

d

Has ability to communicate on a foreign language related to the field

e

Takes part in food production, food hygiene, quality and service

X

f

Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.

X

g

Has a powerful communication, adapts to the team spirit

X

h

Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques

X

i

Learns the tourism industry

X

j

With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.

X

k

He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.

X

l

Knows the application of cookery.

X

m

In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

X

Course

Outcomes

I

II

III

IV

V

VI

VII

VIII

IX

X

XI

Program Outcomes

a

b

X

X

X

X

X

X

c

d

e

f

X

X

X

X

X

X

g

h

i

X

X

X

X

X

X

j

k

l

m