Geri Dön

Mutfak ve Kültür

PIRI REIS UNIVERSITY

DENİZCİLİK MESLEK YÜKSEOKULU

 Course Catalog Form

 

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

 

 

 

 

 

Relationship between the Course and the Marine Cookery Curriculum

 

 

 

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

 

 

       

1: Small,  2. Partial,  3. Full

 

 

 

 

 

 

 

 

Programme Outcomes & Course Outcomes Connectivity Matrix

 

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