GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
KOREAN CULINARY CULTURE/1950018
Course Title: KOREAN CULINARY CULTURE
Credits 3 ECTS 7.5
Semester 1 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Mustafa AKSOY, Asst. Prof. Dr.
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/maksoy
 -- EMAIL(S) OF LECTURER(S)
  maksoy@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Learn basic concepts in Korean culinary culture
Learn the basic ingredients in Korean culinary culture
Understand the tableware in Korean culinary culture
Know cooking techniques in Korean culinary culture
Learn service techniques in Korean culinary culture
 -- 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  Korean Culture, Historical and Geographical Structure
2. Week  Characteristics and Components of Korean Cuisine (Service, Presentation, Materials, etc.
3. Week  Sauces and Garnishes Used in Korean Cuisine (Yamyang)
4. Week  Fermented Products in Korean Cuisine (Soy Sauce, Tofu, Meju, Gochujang, Deonjang, etc.)
5. Week  Special Day Meals and Saray Cuisine in Korean Cuisine
6. Week  Stories on Korean Kitchen
7. Week  Menu Planning in Korean Cuisine
8. Week  Visa Exam
9. Week  Preparatory and Chopping Techniques in Korean Cuisine
10. Week  Fermented Products in Korean Cuisine (Kimchi, Soya Sosus and Gochujang)
11. Week  Main Meals in Korean Cuisine - Rice and Noodle dishes
12. Week  Special Meals in Korean Cuisine-Bibimbap and Soup
13. Week  Korean Meal-Side Meals-Jeon
14. Week  Examples from the Korean Palace Household
15. Week  Evaluation of Korean and Turkish Cuisine Cultures in the Scope of Fusion Kitchen Principles
16. Week  Final Exam
 -- RECOMMENDED OR REQUIRED READING
  Sheen, Barbara. 2011. A Taste of Culture: Foods of Korea. Kidhaven Press a Part of Gale, Cengage Learning. Detroit, New York, San Francisco… London Korean Spirit & Culture Promotion Project, 2008. Taste of Korea: Korean Cuisine Full of Wisdom and Nature. Diamond Sutra Recitation Group. Korea Pettid, Micheal J. 2008. Korean Cuisine : An Illustrated History. Reaktion Books Ltd., London, UK.
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Demonstration
 -- WORK PLACEMENT(S)
  N/A
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
20
 Assignment
1
20
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
15
3
45
 Practising Hours of Course Per Week
0
 Reading
13
3
39
 Searching in Internet and Library
13
3
39
 Designing and Applying Materials
0
 Preparing Reports
4
5
20
 Preparing Presentation
4
5
20
 Presentation
4
1
4
 Mid-Term and Studying for Mid-Term
1
10
10
 Final and Studying for Final
1
10
10
 Other
0
 TOTAL WORKLOAD: 
187
 TOTAL WORKLOAD / 25: 
7.48
 ECTS: 
7.5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Has comprehensive, systematic and expert knowledge about the concepts, theories, principles, phenomena and paradigms in the field of Gastronomy and Culinary Arts and related disciplines (Tourism, Sociology, Psychology, Anthropology, Business, Food, Nutrition etc.) in order to think and research originallyX
2He has advanced knowledge about general and general research methods in the field of Gastronomy and Culinary Arts.X
3He has knowledge about the new product development process in the field of Gastronomy and Culinary Arts and the trademark registration and marketing of the developed products.X
4Has knowledge of national and international cuisine at the level of expertise.X
5Gastronomy and Culinary Arts combines information, theories, models, and information in close disciplines with the field.X
6Theories, models, etc. in the field of gastronomy and culinary arts and in close disciplines (Tourism, Sociology, Psychology, Anthropology, Business, Food, Nutrition, Statistics etc.). use and develop while conducting research or designing service processes.X
7It analyzes the scientific knowledge, theories, methods and models in the fields of gastronomy and culinary arts and in close disciplines (tourism, sociology, psychology, anthropology, business, food, nutrition etc.) with a critical approach by analyzing and synthesizing the models and solves the problems by combining information from different fields.X
8Design and conduct original research using appropriate research methods in relation to issues and problems related to the field of gastronomy and culinary arts, presenting the results in a clear and understandable way.X
9It effectively performs the functions of planning, organizing, coordinating, directing and controlling related to the field of Gastronomy and Culinary Arts.X
10Develops suggestions by analyzing the legislation related to the field of Gastronomy and Culinary Arts.X
11Gastronomy and Culinary Arts make abstract and theoretical conclusions from the applications.X
12It identifies, systematically and creatively resolves complex problems and develops alternative decisions about service organizations or service delivery processes in the field of gastronomy and culinary arts.X
13It works independently and effectively with others.X
14Complex, unpredictable and new strategic approaches to the field of gastronomy and culinary arts are needed to manage or transform the service processes and businesses that need to be original and autonomous in the resolution of problems.X
15Can self-criticize, manages self and time.X
16It works as a team and project member, takes responsibility and directs the project, improves the professional knowledge and skills of people who work with them, evaluates their performance fairly and develops new methods to improve performance.X
17It updates and improves the knowledge, skills and competences related to the field of Gastronomy and Culinary Arts with the awareness of lifelong learning, under the supervision of an academic advisor, he conducts scientific studies on the field of Gastronomy and Culinary Arts.X
18A foreign language communicates at least in writing and verbally at the European Language Portfolio B2 General Level.X
19It communicates effectively and performs group work, recognizes and distinguishes different cultures, and communicates with these cultures.X
20Responsibility for Gastronomy and Culinary Arts is fulfilled within the framework of ethical principles and legal regulations, taking into account human health, social and natural environment when performing work, observing fundamental rights and freedoms, being sensitive to differences between people and cultures, tolerance and respect.X