ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Gastronomy And Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | GST404 | ||||||||
| Course Name: | World and Mythology | ||||||||
| Course Semester: | Spring | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| 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 : | Öğr.Gör. SEBAHAT ELIF TAPAN | ||||||||
| Course Lecturer(s): |
Öğr.Gör. SEBAHAT ELIF TAPAN |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | The aim of this course is to examine the material, preparation and service characteristics of the international cuisines and to increase the knowledge and skills of the students both culturally and practically. Students learn how climate, geography, culture and even belief systems create differences in world cuisines. This course, which teaches different cooking materials and different cooking techniques, also encourages students to be open to different palate tastes. |
| Course Content: | Syllabus Chinese Cuisine Japanese Kitchen Thai Cuisine Indian Cuisine / Middle East Cuisine American Cuisine Peruvian Cuisine Italian Kitchen / Hot Kitchen Italian Cuisine / Pizza Mexican Cuisine Moroccan Cuisine |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Introducing the course to students Discussions about world food sources The differences created by cultural, regional and ethnic differences in kitchens discussing | Acquire the course book and read the stock preparation section |
| 2) | Sweet & Sour Sauce Chicken Stir-Fry Chinese Cabbage Homemade Egg Noodle Stir Fry Noodle Char Siu Bao | No data |
| 3) | Chinese Style Broth Ump Dumpling Dough Preparing meat mortar Hazırlama Preparing shrimp mortar Chinese Style Hot Oil | No data |
| 4) | Dashi Preparation Sukiyaki Yakitori | Investigation of Japanese knife types and examination of the effects of Samurai cultures on Japanese cuisine. |
| 5) | Dragon Roll Philedelphia Roll Colifornia Roll Unagi Uramaki Roll | Researching the history and genres of sushi. |
| 6) | Tom Yum Goon Soup Tay Satay Chicken and Thai style fried rice Steamed Fish and Thai Soy Dip Sauce Dana Beef with Green Curry | No data |
| 7) | Homemade Curry (Indian) Chicken with Fig Chutney Ham Muhammara (Lebanon) Ke Kaşke Bademjan (Iran) | Search for spice cultures in Indian cuisine |
| 8) | Midterm Exam | No data |
| 9) | Brioche (Hamburger) Bread Preparing Hamburger Patties May Homemade mayonnaise Mozarella Stick Coleslaw Salad | No data |
| 10) | ceviche Aji de Gallina and Cilantro Rice Garlic Chilli Shrimp Lomo saltado | No data |
| 11) | Risotto / Aranchini Gnocchi with Sage tiramisu | No data |
| 12) | Pizza dough Pizza Sauce Different Pizza Types | Explore the history of the Far East cuisine |
| 13) | Contrafile Quesadilla guacamole Sour cream Chicken Enchiladas | No data |
| 14) | Presentation of Research Homework | No data |
| 15) | Presentation of Research Homework | No data |
| 16) | Final Exam | No data |
Sources
| Course Notes / Textbooks: | Dünya Mutfağı Sarah Ainley (Çev. Nazan Sabuncu) İş Bankası Kültür Yayınları (2014) |
| References: | Veri yok. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
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| Program Outcomes | |||||||||
| 1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. | |||||||||
| 2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing. | |||||||||
| 3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. | |||||||||
| 4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. | |||||||||
| 5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively. | |||||||||
| 6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively. | |||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. | 3 |
| 2) | Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing. | 3 |
| 3) | Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. | 5 |
| 4) | Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. | 5 |
| 5) | Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively. | 5 |
| 6) | Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively. | 5 |
Learning Activity and Teaching Methods
| Expression | |
| Individual study and homework | |
| Lesson | |
| Group study and homework | |
| Homework | |
| Application (Modelling, Design, Model, Simulation, Experiment etc.) |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Homework | |
| Application | |
| Individual Project | |
| Group project | |
| 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 | Workload |
| Course Hours | 16 | 64 |
| Application | 16 | 64 |
| Midterms | 1 | 1 |
| Final | 1 | 4 |
| Total Workload | 133 | |