TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	1
SEMESTER	Second Term (Spring)
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	Instructor Gamze Ege
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Scans the publications about world cuisines. 2) Learns the local cuisine of different cuisines. 3) Relate the effects of cultures on kitchens. 4) Research different cultures in the world. 5) Have knowledge about food and drinks.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	This course involves the concept of world cuisine and the discussion of the cooking techniques, materials and food presentations of European cuisine. Moreover, information about materials and food presentations of North, Middle and South America, New Zealand, Far East and Chinese cousines is also provided. Students are also able to carry out theoetical research on these kitchens.
COURSE CONTENTS	WEEK TOPICS 1st Week Food and culture, traditional health practices, intercultural interaction, food and religion 2nd Week Getting to know North American and South American Culture, cuisine and local food 3rd Week Recognition of Central European and Eastern European cuisine and local dishes 4th Week Recognition of British Islands and Scandinavian Peninsula and European culture, cuisine and local food 5th Week Getting to know the cuisine and local food in Central Asia and the Far East 6th Week North Africa and Indian Peninsula, recognition of cuisine and local food 7th Week Getting to know Southeast Asian culture, cuisine and local food 8th Week Visa Project Presentations 9th Week Visa Project Presentations 10th Week Visa Project Presentations 11th Week Visa Project Presentations 12th Week Final Project Presentations 13th Week Final Project Presentations 14th Week Final Project Presentations 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Jeremy MacVeigh (2009) International Cuisine, Delmar, USA. 2. Kıttler ? Sucher (2008) Food and Culture, Thomson, USA. 3. Ken Albala (2013) Food: A Cultural History, The Teaching Company, USA. 4. Carole Counihan- Penny Van Esterik (2013) Food and Culture, Routledge, Newyork, London.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Problem Solving,Practice,Report Preparation,Presentation,Project,Case Study
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Practice 12 36 Project 2 40 Total(%) 76 Contribution of In-term Studies to Overall Grade(%) 76 Contribution of Final Examination to Overall Grade(%) 24 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 3 3 Preparation for Quiz Individual or group work 1 80 80 Preparation for Final exam 1 60 60 Course hours 14 4 56 Preparation for Midterm exam 1 50 50 Laboratory (including preparation) 7 2 14 Final exam 1 3 3 Homework 2 5 10 Presentation (including preperation) 2 5 10 Report writing 7 4 28 Total Workload 314 Total Workload / 30 10,46 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No