Information Package / Course Catalogue
World Cuisine Culture
Course Code: BD506
Course Type: Non Departmental Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

Understanding the cultures of countries, cultural differences, the effect of cultures kitchens, local dishes and the recognition of the historical development of culinary cultures. Relations with international cuisine and health

Course Content

Characteristics of Turkish and international cuisine, regional dishes, and relationship with health.

Name of Lecturer(s)
Learning Outcomes
1.To be able to explore the different cultures of the world
2.To be able to relate the effects of cultures to the kitchens
3.To be able to learn the local dishes of different cuisines
4.To be able to understand the distinctive features of other cuisine Turkish cuisine
5.Learn nutrition habits in the world.
Recommended or Required Reading
1.Akman M, Mete M. Türk ve Dünya Mutfakları, Konya, 1998
2.Dolales Freely, Türk Gezginler İçin Dünya Mutfağı, Çitlembik Yayınları, 2010
3.International Gastronomy, Mehmet Sariisik (Editor), Detay Publishing, 2013, ankara, Turkey
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to gastronomy and culinary culture
Week 2 - Theoretical
Geographical and cultural factors influencing world cuisines
Week 3 - Theoretical
Mediterranean cuisine and dietary culture
Week 4 - Theoretical
Historical development and regional differences of Turkish cuisine
Week 5 - Theoretical
French cuisine and classical cooking techniques
Week 6 - Theoretical
Italian cuisine and traditional food culture
Week 7 - Theoretical
Introduction to Asian cuisines + (MIDTERM EXAM)
Week 8 - Theoretical
Chinese cuisine: regional differences and key characteristics (exam evaluation)
Week 9 - Theoretical
Japanese cuisine and aesthetic food culture
Week 10 - Theoretical
Middle Eastern cuisine and traditional dishes
Week 11 - Theoretical
Indian cuisine and spice culture
Week 12 - Theoretical
Cuisines of the Americas (North and South America)
Week 13 - Theoretical
Nordic cuisine (New Nordic gastronomy) and sustainable eating approach
Week 14 - Final Exam
Comparison of world cuisines + general review + final exam and evaluation
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%1
Quiz1%1
Midterm Examination1%38
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory134278
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)100
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
OÇ-1
4
2
3
2
2
1
3
1
2
2
2
1
OÇ-2
4
3
3
3
2
2
4
2
3
2
2
2
OÇ-3
3
4
3
3
2
2
2
2
2
2
1
1
OÇ-4
4
3
3
3
2
2
3
2
3
2
1
2
OÇ-5
3
3
4
3
2
2
3
2
3
2
1
1
Adnan Menderes University - Information Package / Course Catalogue
2026