GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
INTERNATIONAL CUISINES/GAS 471
Course Title: INTERNATIONAL CUISINES
Credits 2 ECTS 5
Semester 7 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
   Turkish
 -- NAME OF LECTURER(S)
  Assist Prof Fulya Sarper
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/afulya
 -- EMAIL(S) OF LECTURER(S)
  afulya@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Variety of international cuisines (French, Mexico, China, Far East, India, Italy, Russia, Central Asia, Middle East, Russian cuisine) as knowledgeable
 -- MODE OF DELIVERY
  The mode of delivery of this course is face to face
 -- PREREQUISITES AND CO-REQUISITES
   There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  General characteristics of international cuisine, international cuisine organization. International joinery techniques, International basic cooking me
2. Week  General characteristics of Russian and Central Asian cuisine, the ingredients used, spices, basic flavors, and food samples to examine the terms
3. Week  General characteristics of Chinese and Far Eastern cuisine, the ingredients used, spices, basic flavors, and food samples to examine the terms
4. Week  General characteristics of French cuisine, the ingredients used, spices, basic flavors, and food samples to examine the terms
5. Week  General characteristics of Italian cuisine, the ingredients used, spices, basic flavors, and food samples to examine the terms
6. Week  Mexican, Indian and Middle Eastern cuisine general characteristics of the materials used, spices, flavors, food samples to examine the terms
7. Week  Application; Russian Cuisine from the cold and hot hors d'oeuvres, soups, main dishes and desserts made
8. Week  Application; Central Asian Cuisine cold and hot hors d'oeuvres, soups, main dishes and desserts made
9. Week  Application; Chinese cuisine hot and cold hors d'oeuvres, soups, main dishes and desserts made
10. Week  Application; French Cuisine cold and hot hors d'oeuvres, soups, main dishes and desserts made
11. Week  Application; Italian cuisine hot and cold hors d'oeuvres, soups, main dishes and desserts made
12. Week  Application; Middle Eastern cuisine hot and cold hors d'oeuvres, soups, main dishes and desserts made
13. Week  Application; Cuisine of India hot and cold hors d'oeuvres, soups, main dishes and desserts made
14. Week  Application; Mexican cuisine hot and cold hors d'oeuvres, soups, main dishes and desserts made
15. Week  Final exam
16. Week  
 -- RECOMMENDED OR REQUIRED READING
  Boyut Yayın Grubu. Dünya Yemekleri Serisi. İstanbul: Boyut Yayıncılık Boyut Yayın Grubu Şef Akademisi . İstanbul: Boyut Yayıncılık Uygulamalı Yemek Yapma Temel Tekniği- Cemal Türkan Gastronom görsel öğrenim kursu el kitabı;
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Expression, Practise
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
40
 Assignment
0
0
 Exercises
1
40
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
80
 Contribution of Final Examination to Overall Grade  
20
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
7
2
14
 Practising Hours of Course Per Week
7
2
14
 Reading
0
 Searching in Internet and Library
0
 Designing and Applying Materials
7
5
35
 Preparing Reports
7
2
14
 Preparing Presentation
0
 Presentation
0
 Mid-Term and Studying for Mid-Term
7
3
21
 Final and Studying for Final
14
2
28
 Other
0
 TOTAL WORKLOAD: 
126
 TOTAL WORKLOAD / 25: 
5.04
 ECTS: 
5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements.X
2He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts.X
3He/She has ability to read, understand, speak and write at least in level of European Language Portfolio B2 in a second foreign language.X
4He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills.X
5He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.X
6He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills.X
7He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors.X
8He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts.X
9He/She knows general information about the basic concepts, theories, principles and fact in field of Business and Economy.X
10He/She has comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; he/she comprehends importance of Gastronomy and Culinary Arts for tourism industry.X
11He/She plans and performs organizations of hospitality industry.X
12He/She knows and performs national and international food safety and hygiene standards.X
13He/She knows and implements about national and international cuisine.X
14He/She knows and implements food and beverage cost analysis, control, menu planning and pricing.X
15He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase.X
16He/She knows and applies national and international laws, occupational standards and principles of worker health and safety.X
17He/She has knowledge about modern and traditional production techniques in the field of food and beverage.X
18He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field.X
19He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process.X
20He/She evaluates nutrient and food in the terms of history, geography, culture and nourishment science.X