Piri Reis Üniversitesi | Bologna. Marine Cookery Program

World Cuisine

PIRI REIS UNIVERSITY

MARITIME HIGHER VOCATIONAL SCHOOL

Course Catalog form

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		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		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
Computer Use

Assessment Criteria	Activities	Quantity	Effects on Grading, %
	Attendance
	Midterm
	Quiz
	Homework
	Term Paper/Project	1	30
	Laboratory Work
	Practices	1	30
	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	I
2	European Cuisine - I	II
3	European Cuisine - II	III
4	European Cuisine - III
5	Asian Cuisine - I	IV
6	Asian Cuisine - II
7	North American Cuisine - I	V
8	South American Cuisine - II	V
9	Midterm Exam	I-IV
10	Middle Eastern Cuisine - I	V
11	Middle Eastern Cuisine - II	V
12	African Cuisine	V
13	Australian Cuisine	V
14	New Trends in the World Cuisines -New Cooking Techniques and Dishes	V
15	Final Exam	I-V

		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	X
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