Energy Systems Engineering (English)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

BES218

Course Name:

World Cuisines

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	3

Language of instruction:

TR-EN

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi AHMET MURAT GÜNAL

Course Lecturer(s):

Course Assistants:

Course Objective and Content

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.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) 1. Culinary culture and the influencing factors.
2) The Asian Continent describes general and regional culinary arts.
3) The European Continent describes general and regional culinary arts.
4) The Americas speaks of general and regional culinary art.
5) The African Continent describes general and regional culinary arts.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

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.

Sources

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.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Closed Department

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Closed Department

Learning Activity and Teaching Methods

Expression
Lesson
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Presentation

Assessment & Grading

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

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Midterms	1	15	15
Final	1	20	20
Total Workload			77