Course Language:
English
Course Objectives:
The aim of this course is to provide advanced culinary knowledge, to determine the effects of cultural elements on food and cooking techniques in world cuisines, and to teach the elements where differences occur by comparing them.
Course Content:
Students will analyze various cuisines from the perspective of geography, climate, economics, political history, and culture. Comparison of different cuisines of the world and understanding differences and interactions between them, and understanding the impact of geographical conditions and history on the formation of backbones of world cuisines will be in the focus of the course.
Teaching Methods:
1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment Methods:
A: Testing, B: Homework, C: Presentation
Vertical Tabs
Course Learning Outcomes
| Learning Outcomes | Program Learning Outcomes | Teaching Methods | Assessment Methods |
| He sees what advanced culinary culture is, the effects that create it, the power of these effects and the conditions under which this power changes. | 1,2,3 | 1,2,3 | A |
| He sees examples from world cuisines, cooking techniques and culinary cultures used in these cuisines. | 1,2,3 | 1,2,3 | A |
| Learn to compare different culinary cultures | 1,2,3 | 1,2,3 | A,B,C |
Course Flow
| COURSE CONTENT | ||
| Week | Topics | Study Materials (To be provided by the lecturer) |
| 1 | What is culture? | Gabaccia D.C. 1998, We Are What We Eat Ethnic Food and the Making of Americans, Harvard University Press Cambridge, Massachusetts London, England |
| 2 | What is food culture? | Gabaccia D.C. 1998, We Are What We Eat Ethnic Food and the Making of Americans, Harvard University Press Cambridge, Massachusetts London, England |
| 3 | What is culinary culture? | Gabaccia D.C. 1998, We Are What We Eat Ethnic Food and the Making of Americans, Harvard University Press Cambridge, Massachusetts London, England |
| 4 | Culinary cultures of the world | Gabaccia D.C. 1998, We Are What We Eat Ethnic Food and the Making of Americans, Harvard University Press Cambridge, Massachusetts London, England |
| 5 | Factors affecting culinary cultures | Gabaccia D.C. 1998, We Are What We Eat Ethnic Food and the Making of Americans, Harvard University Press Cambridge, Massachusetts London, England |
| 6 | Far Eastern culinary culture |
Gabaccia D.C. 1998, We Are What We Eat Ethnic Food and the Making of Americans, Harvard University Press Cambridge, Massachusetts London, England
Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey |
| 7 | Midterm | |
| 8 | Middle eastern culinary culture |
Gabaccia D.C. 1998, We Are What We Eat Ethnic Food and the Making of Americans, Harvard University Press Cambridge, Massachusetts London, England
Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey |
| 9 | European Culinary Culture |
Gabaccia D.C. 1998, We Are What We Eat Ethnic Food and the Making of Americans, Harvard University Press Cambridge, Massachusetts London, England
Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey |
| 10 | American Culinary Culture |
Gabaccia D.C. 1998, We Are What We Eat Ethnic Food and the Making of Americans, Harvard University Press Cambridge, Massachusetts London, England
Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey |
| 11 | African Culinary Culture |
Gabaccia D.C. 1998, We Are What We Eat Ethnic Food and the Making of Americans, Harvard University Press Cambridge, Massachusetts London, England
Brittin, H.C. 2011, The Food and Culture Around the World Handbook, Pearson Education, New Jersey |
| 12 | Comparison of culinary culture | Classwork |
| 13 | Comparison of culinary culture | Classwork |
| 14 | Comparison of culinary culture | Classwork |
Recommended Sources
| RECOMMENDED SOURCES | |
| Textbook | Lecture notes will be used |
| Additional Resources | Related academic articles |
Material Sharing
| MATERIAL SHARING | |
| Documents | Google classroom |
| Assignments | Google classroom |
| Exams | Google classroom |
Assessment
| ASSESSMENT | ||
| IN-TERM STUDIES | NUMBER | PERCENTAGE |
|
Midterm
|
1 | 40 |
|
Presentations
|
1 | 60 |
| Total | 100 | |
| CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE | 40 | |
| CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE | 60 | |
| Total | 100 | |
Course’s Contribution to Program
| COURSE'S CONTRIBUTION TO PROGRAM | ||||||
| No | Program Learning Outcomes | Contribution | ||||
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Evaluates food and food within the framework of history, geography, culture and nutrition sciences. | X | ||||
| 2 | It adopts food and cooking as an art; has competence in designing and visually documenting the visual presentation of food. | X | ||||
| 3 | He has extensive knowledge of concepts, techniques and innovations in gastronomy, as well as product knowledge. He has the ability to research and develop on these issues. | X | ||||
| 4 | Has knowledge of food science and basic nutrition principles and applies them in the field. | X | ||||
| 5 | Knows and applies international standards on food hygiene and safety. | X | ||||
| 6 | Knows all the processes related to food and beverage production from the production stage to the presentation stage. Can understand food production systems and new approaches in this field in depth and can identify and solve problems that may arise at this stage. Designs the physical environment related to the field, knows and uses tools and technologies; When necessary, it takes a role in the formation of innovations in this framework. | X | ||||
| 7 | Gains knowledge of national and international cuisines. In this context, he knows, applies and develops basic cooking techniques. | X | ||||
| 8 | He has information about the history, geographical and cultural infrastructure and production stages of alcoholic and non-alcoholic beverages. It uses this knowledge in food production and menu planning. | X | ||||
| 9 | It can develop, standardize and carry out the registration process of new food products in a scientific framework. | X | ||||
| 10 | Knows and applies national and international legal regulations, professional standards and professional ethics in the field of food. | X | ||||
| 11 | Knows and applies the basic concepts, theories and principles in business, economics and marketing. In line with the principles of menu planning; performs food and beverage cost analysis, control, pricing and develops various menus. Knows and applies management theories and practices, personnel recruitment and evaluation processes that can effectively manage a food business. | X | ||||
| 12 | Works effectively with others and independently. Communicates effectively both orally and in writing, and demonstrates presentation skills. | X | ||||
| 13 | Understands the effects of food on human health and social order and follows, contributes and directs the media in this context. | X | ||||
| 14 | Knows and manages food related activities. | X | ||||
| 15 | Has knowledge about world food trade, globalization, production and consumption patterns. Knows the importance of food policies for the country's economy. | X | ||||
| 16 | Making cakes and other pastries, breads, sponge cake and other pastry base dough, cream sauces, fruit sauces and jelly. He is proficient in hot and cold desserts, ice creams and sorbets, confectionery, decorations, decoration and presentation, chocolate making. | X | ||||
| 17 | They have applied knowledge about the cultivation techniques of vegetables and fresh herbs to be used in culinary applications and food production. | X | ||||
ECTS
| ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION | |||
| Activities | Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Course Duration (Including the exam week: 14x Total course hours) | 14 | 3 | 42 |
| Hours for off-the-classroom study (Pre-study, practice) | 14 | 3 | 42 |
| Mid-terms | 1 | 3 | 3 |
| Homework | 1 | 6 | 6 |
| Final examination | 1 | 3 | 3 |
| Total Work Load | 96 | ||
| Total Work Load / 30 (hours) | 5.33 | ||
| ECTS Credit of the Course | 6 | ||