Information Package / Course Catalogue
World Cuisine
Course Code: HOM443
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

Kitchen of the information they provide information on the international cuisine. Examining the practical demonstration of the famous dishes of the cultures of the world-famous cuisine. Team work, cleanliness, layout information, comprehend. Food purchasing, preparation (mise en place), cooking, decorating and presentation to teach.

Course Content

Kitchen of the information they provide information on the international cuisine. Examining the practical demonstration of the famous dishes of the cultures of the world-famous cuisine. Team work, cleanliness, layout information, comprehend. Food purchasing, preparation (mise en place), cooking, decoration is to provide information

Name of Lecturer(s)
Learning Outcomes
1.Food and beverage industry recognizes.
2.Food and beverage industry understand the structure of management and organization.
3.Food and beverage management learns the feasibility analysis.
4.Menu types and understand the issue of preparation.
5.Gain information about hygiene and sanitation, food and beverage.
6.Food and beverage service will have information about the general.
7.Food and beverage management and cost control, understand the purchase.
8.Food and beverage management learns to manage the kitchen.
9.Will have general information on nutrition.
10.Food and beverage management and hospitality marketing understand the issues
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Overview of world cuisines
Week 1 - Preparation Work
Reading
Week 2 - Theoretical
Overview of world cuisines
Week 2 - Preparation Work
Reading
Week 3 - Theoretical
French Cuisine
Week 3 - Preparation Work
Reading
Week 4 - Theoretical
French Cuisine
Week 4 - Preparation Work
Reading
Week 5 - Theoretical
French Cuisine
Week 5 - Preparation Work
Reading
Week 6 - Theoretical
Chinese Cuisine
Week 6 - Preparation Work
Reading
Week 7 - Theoretical
Chinese Cuisine
Week 7 - Preparation Work
Reading
Week 8 - Theoretical
Italian Cuisine
Week 8 - Preparation Work
Reading
Week 9 - Intermediate Exam
Exam
Week 10 - Theoretical
Italian Cuisine
Week 10 - Preparation Work
Reading
Week 11 - Theoretical
Italian Cuisine Japanese and Far Eastern Cuisine
Week 11 - Preparation Work
Reading
Week 12 - Theoretical
Japanese and Far Eastern Cuisine
Week 12 - Preparation Work
Reading
Week 13 - Theoretical
Japanese and Far Eastern Cuisine
Week 13 - Preparation Work
Reading
Week 14 - Theoretical
Japanese and Far Eastern Cuisine
Week 14 - Preparation Work
Reading
Week 15 - Theoretical
Revision
Week 15 - Preparation Work
Reading
Week 16 - Final Exam
Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Assignment1606
Seminar29120
Midterm Examination1718
Final Examination1819
TOTAL WORKLOAD (hours)71
Contribution of Learning Outcomes to Programme Outcomes