GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION

CULTURAL INTERACTIONS AMONG INTERNATIONAL CUISINES/4840045

Course Title:	CULTURAL INTERACTIONS AMONG INTERNATIONAL CUISINES
Credits	3	ECTS	7.5
Semester	1	Compulsory/Elective	Elective

COURSE INFO

-- LANGUAGE OF INSTRUCTION

Turkish

-- NAME OF LECTURER(S)

Prof. Fügen DURLU ÖZKAYA

-- WEB SITE(S) OF LECTURER(S)

http://www.websitem.gazi.edu.tr/site/fugen

-- EMAIL(S) OF LECTURER(S)

fugen@gazi.edu.tr

-- LEARNING OUTCOMES OF THE COURSE UNIT

The history of cuisines in Europe, Africa, Far East, Balkan States and Latin America, the interactions among these cuisines, the impact of migrations

-- 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	The history of food and beverage culture and the cuisines
2. Week	The location of kitchen in different societies, the kitchen equipments
3. Week	The impact of migrations and social changes on cuisines
4. Week	The Turkish cuisine from the Huns, the Uighurs and the Kok Turks to today
5. Week	The Turkish cuisine from the Huns, the Uighurs and the Kok Turks to today
6. Week	The cultural structure of American countries, the general characteristics of their cuisines and their interactions with different cuisines
7. Week	The cultural structure of Latin American countries, the general characteristics of their cuisines and their interactions with different cuisines
8. Week	Midterm Exam
9. Week	The cultural structure of African countries, the general characteristics of their cuisines and their interactions with different cuisines
10. Week	The cultural structure of European countries, the general characteristics of their cuisines and their interactions with different cuisines
11. Week	The cultural structure of Balkan States, the general characteristics of their cuisines and their interactions with different cuisines
12. Week	The cultural structure of Middle Eastern countries, the general characteristics of their cuisines and their interactions with different cuisines
13. Week	The cultural structure of Far Eastern countries, the general characteristics of their cuisines and their interactions with different cuisines
14. Week	The recent changes in today’s international cuisines
15. Week	The cultural interactions among modern cuisines
16. Week	Final Exam

-- RECOMMENDED OR REQUIRED READING

Various scientific articles related to the course. Internet resources related to the course.

-- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS

Lecture, Question & Answer

-- WORK PLACEMENT(S)

None

-- ASSESSMENT METHODS AND CRITERIA

	Quantity	Percentage
Mid-terms	1	50
Assignment	1	50
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	14	3	42
Practising Hours of Course Per Week			0
Reading	5	6	30
Searching in Internet and Library	10	5	50
Designing and Applying Materials			0
Preparing Reports	3	5	15
Preparing Presentation	3	5	15
Presentation	3	5	15
Mid-Term and Studying for Mid-Term	2	4	8
Final and Studying for Final	3	5	15
Other			0
TOTAL WORKLOAD:			190
TOTAL WORKLOAD / 25:			7.6
ECTS:			7.5

-- COURSE'S CONTRIBUTION TO PROGRAM

NO	PROGRAM LEARNING OUTCOMES	1	2	3	4	5
1		X
2			X
3		X
4				X
5		X
6		X
7						X
8		X
9		X
10		X
11		X
12		X
13		X
14		X
15					X
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17
18
19
20

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GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR