Energy Systems Engineering (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | BES218 | ||||||||
Course Name: | World Cuisines | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | TR-EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi AHMET MURAT GÜNAL | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The aim of this course is to get to know the world cuisines and to learn the culinary culture, food and beverages belonging to different countries and their behavior patterns. |
Course Content: | Culinary culture and factors affecting the Asian continent include general and regional culinary culture, European continental and regional culinary culture, American continental and regional culinary culture, African continental and regional culinary cultures. |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | ||
1) | Introduction to culinary art. | Reading the desired section of the book. |
2) | Factors affecting the culinary culture. | Read the chapter requested. |
3) | Asian continental cuisine. | Reading the desired section of the book. |
4) | South Asian Countries culinary culture. | Reading the desired section of the book. |
5) | Western Asian Countries culinary culture. | Read the requested section. |
6) | • Eastern and North Asian Countries culinary culture. | Read the requested section. |
7) | Midterm exam. | Read up on the topics discussed. |
8) | • European cuisine. | Read the requested section. |
9) | • Doğu Avrupa Ülkeleri mutfakları. | Read the requested section. |
10) | • Northern European cuisines. | Read the requested section. |
11) | Western and Southern European Countries' cuisines. | Read the requested section. |
12) | • American Culinary Culinary Culture. | Read the requested section. |
13) | African continental cuisine culture. | Read the requested section. |
14) | General topic repetition. | Read all the lecture notes. |
15) | Final exam. | Studying all course notes. |
Course Notes / Textbooks: | Öğretim elemanı tarafından hazırlanan ders notları ve sunumlar. |
References: | 1- Akman, M., Mete, M. Türk ve Dünya Mutfakları S.Ü. Yayınevi, Konya, 1998. |
Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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Program Outcomes | |||||
1) Closed Department |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Closed Department |
Expression | |
Lesson | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Midterms | 1 | 15 | 15 |
Final | 1 | 20 | 20 |
Total Workload | 77 |