Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
2GMS106KITCHEN CULTURE2+0+03323.08.2023
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 Compulsory
Course Delivery Method Face To Face
Objectives of the Course This course aims to provide students with knowledge about Culinary culture and to have the opportunity to apply this knowledge in their academic and professional lives.
Course Content This course; It includes Culinary Culture, Culinary History, Culinary Architecture, Kitchen Tools, Cooking Techniques, Table Layouts and Service, Meals, Eating Etiquette, Transition Periods, Invitation Meals and Treats, Holy Days, Joyful Days, Meals and Applications.
Course Methods and Techniques .
Prerequisites and co-requisities None
Course Coordinator Associate Prof.Dr. Furkan BALTACI
Name of Lecturers Associate Prof.Dr. METİN SÜRME
Assistants Research Assist. Harun Yiğit Alkan
Work Placement(s) No

Recommended or Required Reading
Resources .
Course Notes Turning the notes taken from the necessary sources into presentations by the instructor.
Documents .
Assignments .
Exams .

Course Category
Social Sciences %100
Field %100

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 % 20
Assignment 1 % 20
Final examination 1 % 60
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 13 3 39
Hours for off-the-c.r.stud 13 1 13
Assignments 1 5 5
Presentation 5 3 15
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 2,5 74

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Define the economic, social and cultural dimensions of food.
2 Explain the historical development of culinary culture.
3 Discuss the phenomenon of globalizing food.
4 Explanation of culinary culture in the presence of countries.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Culinary Cultures of France / Italy / Spain Examining the resources on the subject
2 Island Cuisine (UK and other island countries) / Scandinavian, Baltic, Russian / Central European, Balkan Cuisine Examining the resources on the subject
3 South American / Mexican Culinary Cultures Examining the resources on the subject
4 Culinary Cultures of North America (USA, Canada) Examining the resources on the subject
5 Chinese / Indian Culinary Cultures Examining the resources on the subject
6 Culinary Cultures of Japan / South Korea Examining the resources on the subject
7 Malaysian, Indonesian / Thai, Vietnamese (Indian) Culinary Cultures Examining the resources on the subject
8 Middle Eastern Culinary Cultures Examining the resources on the subject
9 North Africa (Morocco, Algeria, Tunisia, Egypt) / Central Africa / South African Culinary Cultures Examining the resources on the subject
10 Lecture / Conference Discussing the effects of the pandemic on the food sector and dietary habits
11 Kitchen Application Workshop application on the determined kitchen
12 Kitchen Application Workshop application on the determined kitchen

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

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