Information Package / Course Catalogue
World Culinary Cultures
Course Code: AŞL202
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 1
Credit: 4
Lab: 0
ECTS: 4
Objectives of the Course

This lesson aims to prepare the food made in the world kitchens and manage the related units

Course Content

Learn world cuisines and find out new recipes.

Name of Lecturer(s)
Learning Outcomes
1.
2.
3.
4.
5.
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to the History of World Kitchen
Week 2 - Practice
French Cuisine
Week 3 - Practice
İtalyan Mutfağı
Week 4 - Practice
Spain Cuisine
Week 5 - Practice
Portuguese Cuisine
Week 6 - Practice
Other European Cuisine
Week 7 - Practice
Russian Cuisine
Week 8 - Intermediate Exam
midterm
Week 9 - Practice
India Cuisine
Week 10 - Practice
Chinese Cuisine
Week 11 - Practice
Japanese cuisine
Week 12 - Practice
Other Asian Cuisine
Week 13 - Practice
Mexican Cuisine
Week 14 - Practice
Latin American Cuisine
Week 15 - Practice
Africa cuisine
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141356
Lecture - Practice140114
Assignment1516
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)98
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
OÇ-1
5
OÇ-2
OÇ-3
OÇ-4
OÇ-5
Adnan Menderes University - Information Package / Course Catalogue
2026