Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
6GMS316WORLD CUISINE (OPTİONAL)2+1+02522.10.2026
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course The purpose of this course is to enable students to develop fundamental knowledge and understanding of world cuisines, and to contribute to their ability to evaluate the food cultures of different societies within their historical and cultural contexts. The course also aims to equip students with the capacity to analyze diverse culinary traditions from a comparative perspective and to grasp the relationship between food culture and social and cultural structures.
Course Content World cuisines are examined on a continental basis, with a comparative approach to culinary cultures that have evolved across diverse geographical regions. The course explores the food cultures of various continents—including Europe, Asia, the Americas, and Northern Europe—by analyzing key ingredients, cooking techniques, culinary traditions, and social dining practices. Furthermore, the course addresses how historical migration patterns, trade networks, and cultural exchanges have influenced the formation and transformation of these culinary cultures.
Course Methods and Techniques The course is conducted on a theoretical basis and spans a 15-week instructional period. Classes are delivered through lectures, visual materials, and in-class discussions. Students are expected to follow the course regularly and participate in assessments related to the topics covered.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Associate Prof.Dr. Furkan BALTACI . furkan.baltaci@hku.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources .
Sarıışık, M., & Özbay, G. (Ed.). (2021). Uluslararası gastronomi: Temel özellikler, örnek menüler ve reçeteler. Detay Yayıncılık.


Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 15 2 30
Hours for off-the-c.r.stud 15 4 60
Presentation 15 3 45
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 4,5 137

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 It explains the techniques for the preparation, presentation, and service of food and beverages through practical demonstration.
2 Is familiar with classic and modern culinary practices and cooking methods.
3 Demonstrates a thorough understanding of the entire product life cycle—from the selection of raw materials to final consumption—by accounting for the specific characteristics and nutritional values ??of food products.
4 Identifies national and international dishes by comparing the differences and similarities between Turkish and world cuisines.
5 Students are expected to understand social norms and demonstrate a mastery of professional principles in their interactions with customers and colleagues in a workplace setting. The course is conducted theoretically and spans a 15-week instructional period. Lessons are delivered through lectures, visual materials, and in-class discussions. Students are expected to attend the course regularly and participate in assessments related to the topics covered.
6 They are well-versed in the fundamental sustainability issues relevant to their field.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Course Introduction and the Concept of World Cuisines Textbook .
2 Ancient Gastronomic Culture and Greek Cuisine
3 Italian Cuisine
4 Spanish Cuisine
5 French Cuisine I
6 French Cuisine II
7 Russian Cuisine
8 Midterm Exam
9 Northern European Cuisine
10 North American Cuisine
11 South American Cuisine
12 Australian and New Zealand Cuisine
13 Far Eastern Cuisine
14 Middle Eastern Cuisine
15 Final Exam

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
C1 4 5
C2 5
C3 5
C4 5
C5 5
C6 5

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant