Course Name: World Cuisine

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA2004

2/2 (Spring)

3

5

1

4

-

Department

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

Learning of Food Cultures of World Cuisines and Application Some Examples  in Kitchen

Course Objectives

To Teach the Students of Marine Cookery the Food Cultures of the Various Countries in the World and Ensure That These International Dishes are Cooked Successfully.

Course Learning Outcomes

Students who successfully complete this course:

(I)    Have knowledge about world cuisines

(II)   Recognize both food and culture of various country cuisines

(III)  Learn cooking techniques of different countries.

(IV) Can bring a new perspective on world cuisines

(V)   Learn to make national dishes from different countries.

(VI)  Know the history of the countries of the world.

Instructional Methods and Techniques

Slide, Video Applications and Lectures in Class

Tutorial Place

Co-term Condition

Textbook

Other References

Homework & Projects

Laboratory Work

Kitchen practıce

Computer Use

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

Quiz

Homework

Term Paper/Project

Laboratory Work

2

60

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

Week

Topics

Corse Outcomes

1

Introduction to Course, An Overview About the World Cuisines

2

European Cuisine - I

3

European Cuisine - II

4

European Cuisine - III

5

Asian Cuisine - I

6

Asian Cuisine - II

7

North American Cuisine - I

8

South American Cuisine - II

9

Midterm Exam

10

Middle Eastern Cuisine - I

11

Middle Eastern Cuisine - II

12

African Cuisine

13

Australian Cuisine

14

New Trends in the World Cuisines -New Cooking Techniques and Dishes

15

Final Exam

a

b

c

d

e

f

g

h

i

j

k

l

m