TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's 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) Will be able to know world cuisines. 2) Will be able to have the basic knowlegde on cultures of world cuisines.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	This course includes, basic concepts of gastronomy and it's scientific development, general frame of world cuisines and materials of them; improving of preparing foods and their applications, historical and cultural elements of these cuisines and serving the foods coherent with them and its organizations.
COURSE CONTENTS	WEEK TOPICS 1st Week Development of Cuisine 2nd Week Modern Cuisine Understanding 3rd Week Basic sauces,fonds and connectors 4th Week Big Cuisine Cultures 5th Week Turkish Cuisine 6th Week French Cuisine 7th Week Italian Cuisine 8th Week MIDTERM 9th Week Chinese Cuisine 10th Week Japanese Cuisine 11th Week Russsian Cuisine 12th Week Other Cuisine Cultures 13th Week Repeat 14th Week General Evaluation
RECOMENDED OR REQUIRED READING	International Cuisine, "Jeremy Macveigh"
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Project 1 20 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam Preparation for Quiz Individual or group work Preparation for Final exam Course hours Preparation for Midterm exam Laboratory (including preparation) Final exam Homework Total Workload Total Workload / 30 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No