Information Package / Course Catalogue
| Course Code | : CUL252 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
With this course; The aim of the course is to examine the formation and development of kitchen cultures in the history of humanity and to get to know the cuisines of different cultures
Eating and drinking culture, origins of Anatolian culinary culture, world cuisines constitute the content of this course
| Ins. Aytekin KALKAN |
| 1. | To be able to make comparison between Turkish cuisine and world cuisine. |
| 2. | To be able to explain the relationship between kitchen and culture |
| 3. | To make comparisons with the kitchens of different civilizations established in Anatolia, to comprehend the relationship between them and to understand their effect on each other. |
| 4. | To comprehend the historical development of Anatolian culinary culture |
| 5. | Effects of social events such as migration on food culture |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Midterm Examination | 1 | 3 | 1 | 4 |
| Final Examination | 1 | 3 | 1 | 4 |
| TOTAL WORKLOAD (hours) | 50 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 1 | 1 | 5 | 5 | 5 | 5 | 2 |
OÇ-2 | 3 | 3 | 5 | 5 | 5 | 5 | 1 |
OÇ-3 | 3 | 3 | 5 | 5 | 5 | 5 | 1 |
OÇ-4 | 3 | 3 | 5 | 5 | 5 | 5 | 1 |
OÇ-5 | 2 | 2 | 3 | 5 | 5 | 4 | |