TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Researches and analyzes the concepts of Far East and Asian Culinary culture. 2) Comprehends the effect of history, geography and cultural differences in the formation of food cultures. 3) Learns the nutrition, food preparation and consumption habits of Far Eastern Culinary cultures. 4) Knows and applies the cooking methods in the Far East Culinary culture. 5) Knows and applies the presentation techniques in the Far East Culinary culture.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	General characteristics of Far Eastern cuisine, characteristic tools and cooking methods are taught.
COURSE CONTENTS	WEEK TOPICS 1st Week General characteristics of culinary cultures of the Far East 2nd Week North China culinary culture, characteristic tools and cooking methods 3rd Week South China culinary culture, characteristic tools and cooking methods 4th Week Japanese culinary culture, characteristic tools and cooking methods 5th Week South and North Korean culinary culture, characteristic tools and cooking methods 6th Week Thai culinary culture, characteristic tools and cooking methods 7th Week Vietnamese culinary culture, characteristic tools and cooking methods 8th Week Midterm 9th Week Cambodian and Laos culinary culture, characteristic tools and cooking methods 10th Week Malaysian culinary culture, characteristic tools and cooking methods 11th Week Indonesian culinary culture, characteristic tools and cooking methods 12th Week Philippine cuisine, characteristic tools and cooking methods 13th Week Australian culinary culture, characteristic tools and cooking methods 14th Week New Zealand culinary culture, characteristic tools and cooking methods 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Lecture notes.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz 0 0 0 Individual or group work 14 5 70 Preparation for Final exam 1 15 15 Course hours 14 3 42 Preparation for Midterm exam 1 10 10 Laboratory (including preparation) 14 3 42 Final exam 1 1 1 Homework 0 0 0 Total Workload 181 Total Workload / 30 6,03 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No