Information Package / Course Catalogue
| Course Code | : GAST516 |
| 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 |
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.
| 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. | 5 To apply different presentation methods |
| 1. | 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 | 16 | 3 | 3 | 96 |
| Final Examination | 1 | 15 | 2 | 17 |
| Board Examination | 1 | 15 | 2 | 17 |
| TOTAL WORKLOAD (hours) | 130 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 1 | 2 | 3 | 5 | 4 |
OÇ-2 | 2 | 3 | 1 | 4 | 4 |
OÇ-3 | 2 | 1 | 3 | 4 | 2 |
OÇ-4 | 1 | 2 | 3 | 4 | 5 |
OÇ-5 | 2 | 3 | 4 | 5 | 1 |