Information Package / Course Catalogue
| Course Code | : REM225 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 1 |
| Prt. | : 3 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
It is aimed to prepare the foods made in the world cuisines and manage the relevant units.
Various world countries, to recognize culinary culture and recipes, cooking methods and to produce new recipes.
| Ins. Okan Umut ŞİMŞEK |
| 1. | Defining world cuisine cultures |
| 2. | To recognize the materials used in the world cuisines |
| 3. | To apply the dishes made in the world cuisines |
| 4. | Applying different cooking techniques |
| 5. | To apply different presentation methods |
| 1. | Anadolu university Open Education Faculty world cuisine textbook |
| 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 | 1 | 28 |
| Lecture - Practice | 14 | 1 | 3 | 56 |
| Assignment | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 4 | 1 | 5 |
| Final Examination | 1 | 2 | 3 | 5 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 4 | 4 | 3 | 1 |
OÇ-2 | 3 | 4 | 4 | 3 | 1 |
OÇ-3 | 3 | 4 | 4 | 3 | 1 |
OÇ-4 | 3 | 4 | 4 | 3 | 1 |
OÇ-5 | 3 | 4 | 4 | 3 | 1 |