Culinary
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

General course introduction information

Course Code:

MASC124

Course Name:

World Cuisines Practice

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
4	0	4	7

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. CANSU İZGİ AYDIN

Course Lecturer(s):

Öğr.Gör. SEBAHAT ELIF TAPAN

Course Assistants:

Course Objective and Content

Course Objectives:	This course introduces the preparation and service of international cuisines. The student will be able to understand cultural, geographical and even religious differences lead different cuisines all around the world. Student will be introduced different food sources around the world as well as different cooking techniques. Students will be emphasized to be open new tastes.
Course Content:	This lesson is taught systematically by the help of with practical and theorical information about professional kitchen’s stocks, sauces, garnishes and the general principles of hygiene practices in the world Cuisines. Beside of that the gastronomic terminology and operational basics during the fourteen (14) week period. Reading and accurately following a recipe.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Recognizes and uses the basic ingredients that are come from arround the world for their cuisines’ specific applications.
2 - Skills
Cognitive - Practical
1) Recognizes the World Cuisines’ departments of this kitchen.
3 - Competences
Communication and Social Competence
1) Recognizes preparations and reducement processes, different binding agent requirements in Worlds Cuisines.
Learning Competence
1) Recognizes basic World Cuisines’ cooking & preparation methods.
Field Specific Competence
1) Knows how to prepare lamb, veal, beef, game, fish, shellfish and poultry,
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Introduction to World Cuisines ; Discussion about lecture terminology – determine the research projects’ topics
2)	The preparation and preservation methods of World Cuisines e preparation and preservation methods of Estoufade, White stock (Beef-Lamb-Veal), Chicken Stock, Fish Stock, Crustaceans & Shellfish Stock, Brown Stock, Game Stock Espagnole(111) – Jus Lié(113) – Beshamel Sauce (114) – Veloutés(115-116-117) – Domatoes Sauce (118) – Demi-Glace Sauce(112) Curry Sauce Base with specific recipe example practices..
3)	Spanish Cuisine ; Tapas Examples of Catalunia - Gazpacho Andalouse Paella Valencia , Churros
4)	French Cuisine; Navarin d’Agneau / Lamb Navarin(748) – Pommes Purée(1592) – Small Brown Glazed Onions(1493) –Carré d’Agneu(710), Garlic & Rosemary Jus(113), Pommes Prisienne(1587) Ratatoille Provençale(1535) Filet de Boeuf Wellington(827) – Pommes Chateau(1550)
5)	Greek Cuisine; GREEK FÂVA PITTA GARÎDES SAGANÂKi ANGINARES ME KEFTHEDES PATÂTES LEMONÂTES BOUGATSA
6)	Italian Cuisine; Saltımbocca Alla Romagna (436) – Ossi Buchi Milanese(979), Risotto a la Pomodoro (531) Lemon Meringue Pie with Lime & Fresh Basil Sorbet - Orange Panna Cotta
7)	MIDTERM EXAM
8)	Indian Cuisine; Curried Prawns659) – Garam Massala & tikka Massala – Basmati Riz Poché(534)- Calamars Royannaise(652) – Riz Pilaff Safrane(527)
9)	Central Asia Region
10)	Maroc Cuisine
11)	South America Cuisine
12)	Thai Cuisine;
13)	Fareast Cuisines; Japan
14)	Presentation of research projects and recipes

Sources

Course Notes / Textbooks:	• Lecture Recipes and Relevant Printed outs • Dashi And Umami • Modern Japanese Cuisine • Japanese Cooking ,A simple art • Wold Cuisines’ Cooking Traditions • Tapas
References:	Lecture handouts and product recipes from reference books.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.
2) Calculates the calorie and nutritional value of the foods
3) Arranges, apply and controls the menu
4) İçecek çeşitlerini tanır, şarap sunumu yapar.
5) Knows and makes pastry.
6) Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.	5
2)	Calculates the calorie and nutritional value of the foods	5
3)	Arranges, apply and controls the menu	5
4)	İçecek çeşitlerini tanır, şarap sunumu yapar.	5
5)	Knows and makes pastry.	5
6)	Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir.	5

Learning Activity and Teaching Methods

Field Study
Expression
Individual study and homework
Lesson
Group study and homework
Lab
Reading
Homework
Project preparation
Q&A / Discussion
Technical Tour

Assessment & Grading Methods and Criteria

Oral Examination
Homework
Application
Observation
Individual Project
Group project

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 5
Presentation	1	% 10
Midterms	1	% 25
Final	1	% 55
Kanaat Notu	1	% 5
total		% 100
PERCENTAGE OF SEMESTER WORK		% 45
PERCENTAGE OF FINAL WORK		% 55
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	14	56
Study Hours Out of Class	15	82
Presentations / Seminar	2	20
Project	4	16
Homework Assignments	7	14
Quizzes	5	10
Midterms	1	1
Final	1	1
Total Workload		200