TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	3
SEMESTER	Fifth Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	Instructor Gamze Ege
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Acquires general knowledge pertaining to the flavor structures and combinations used in various culinary cultures. 2) Gains practical and theoretical knowledge concerning the preparation of dishes from various culinary cultures. 3) Acquires knowledge pertaining to food items particular to different cultures. 4) Learns to prepare popular foods of various culinary cultures. 5) Develops technical skills concerning the preparation of popular dishes culinary cultures covered in the course.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	The aim of the first half of this year-long course is to introduce students to the culinary cultures of various countries and regions across the globe. World Cuisines I seeks to develop both practical and theoretical knowledge of cooking techniques, flavor combinations and indigenous products of Asian and Latin American cuisines.
COURSE CONTENTS	WEEK TOPICS 1st Week Review of syllabus, in-class rules and grading 2nd Week Theoretical introduction: Latin American Culinary Cultures 3rd Week Mexico 4th Week Argentina 5th Week Peru 6th Week The Caribbean 7th Week Brazil 8th Week Midterm 9th Week Theoretical Introduction: Asian Culinary Cultures 10th Week Japan 11th Week Korea 12th Week Thailand 13th Week China 14th Week India 15th Week Final examination
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz Individual or group work 8 2 16 Preparation for Final exam 1 20 20 Course hours 14 4 56 Preparation for Midterm exam 1 15 15 Laboratory (including preparation) 8 3 24 Final exam 1 2 2 Homework 2 4 8 Presentation (including preperation) 2 2 4 Total Workload 147 Total Workload / 30 4,9 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No