Information Package / Course Catalogue
Course Code: 
Course Type: 
Couse Group: 
Education Language: 
Work Placement: 
Theory: 0
Prt.: 0
Credit: 0
Lab: 0
ECTS: 
Objectives of the Course

Course Content

Name of Lecturer(s)
Learning Outcomes
1.Researching Ottoman Cuisine
2.Researching Middle East and North African Cuisine
3.Researching European Cuisine
4.To recognize culinary culture according to religions
5.New Food Recipe Design
Recommended or Required Reading
3.Larousse Gastronomique
Weekly Detailed Course Contents
Week 1 - Theoretical
Ottoman Cuisine
Week 2 - Theoretical
Far East / Asian Cuisine
Week 3 - Theoretical
Dishes Appropriate for Far East and Asian Cuisine
Week 4 - Theoretical
Mediterranean Cuisine
Week 5 - Theoretical
Mediterranean Dishes
Week 6 - Theoretical
Central and North African Cuisine
Week 7 - Theoretical
Central and North African Dishes
Week 8 - Intermediate Exam
Midterm Exam
Week 9 - Theoretical
European Cuisine
Week 10 - Theoretical
Overseas Country Cuisine
Week 11 - Theoretical
Islamic Cuisine and Christian Cuisine
Week 12 - Theoretical
Jewish and Other Cuisines
Week 13 - Theoretical
Designing New Recipes
Week 14 - Theoretical
Serving Newly Cooked Dish For Tasting Taking Dish Photos
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142370
Midterm Examination110111
Final Examination120121
TOTAL WORKLOAD (hours)102
Contribution of Learning Outcomes to Programme Outcomes