Information Package / Course Catalogue
| Course Code | : YII516 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 5 |
Investigation of culinary traditions of different cultures
Cooking techniques, meals, presentation styles of people groups with folk religion, language, race and culture are examined. The beliefs, customs and traditions underlying these differences, climatic conditions, fauna and flora are examined in depth.
| Prof. Zeynep ASLAN |
| 1. | They know that faith plays a role on the basis of different cuisines. |
| 2. | Knows the influence of climate and geography on culinary culture. |
| 3. | Recognizes different geographical regions and their unique food habits. |
| 4. | She can examine how the Turkish kitchen improves with the influences from other cuisines. |
| 5. | Have general knowledge about world cuisine |
| 1. | World Food and Beverage and kitchen Dictionary, Tolga Kunt |
| 2. | World Kitchen, Sarah Ainley |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 3 | 84 |
| Midterm Examination | 1 | 15 | 2 | 17 |
| Final Examination | 1 | 20 | 3 | 23 |
| TOTAL WORKLOAD (hours) | 124 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | |
OÇ-1 | 5 | 4 | 5 | 4 |
OÇ-2 | 4 | 5 | 4 | 5 |
OÇ-3 | 4 | 5 | 5 | 4 |
OÇ-4 | 5 | 4 | 4 | 4 |
OÇ-5 | 4 | 5 | 5 | 5 |