GAZI UNIVERSITY INFORMATION PACKAGE - 2017 ACADEMIC YEAR

COURSE DESCRIPTION
REGIONAL CUISINES/GAS 371
Course Title: REGIONAL CUISINES
Credits 3 ECTS 4
Semester 5 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Asst.Prof. Aybuke Ceyhun Sezgin, Res. Ast. PhD Tufan Süren
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/aybukeelif, http://www.websitem.gazi.edu.tr/site/tsuren
 -- EMAIL(S) OF LECTURER(S)
  aybukeelif@gazi.edu.tr, tsuren@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Local Cuisine in Turkey in the soup, vegetable / meat dishes, kebabs, rice dishes, salads, desserts and sorbet gives information about.








 -- MODE OF DELIVERY
  This course is conducted only in the form of face to face education.
 -- 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  Central Anatolian Cuisine
2. Week  Eastern Anatolia Region Cuisine
3. Week  Southeastern Anatolia Cuisine
4. Week  Mediterranean Cuisine
5. Week  Aegean Cuisine
6. Week  Cuisine of the Black Sea Region
7. Week  Thrace Cuisine
8. Week  Application; Central Anatolian Cuisine Dishes
9. Week  Application; Eastern Anatolia Region Cuisine Dishes
10. Week  Application; Southeastern Anatolia Cuisine Dishes
11. Week  Application; Mediterranean Cuisine Dishes
12. Week  Application; Aegean Cuisine Dishes
13. Week  Application; Black Sea Coast Cuisine Dishes
14. Week  Application; Thrace Kitchen Dishes
15. Week  Final Exam
16. Week  
 -- RECOMMENDED OR REQUIRED READING
  Halıcı, Nevin. Ege Bölgesi Yemekleri. Ankara Güven Matbaası Halıcı, Nevin. Güneydoğu Anadolu Yemekleri. Arı Ofset Matbaacılık Halıcı, Nevin. Karadeniz Bölgesi Yemekleri. Gür-Ay Ofset Matbaacılık San. Halıcı, Nevin. Türk Mutfağı. Oğlak Yayınları Gürsoy, Deniz. Kuzeyden Güneye Doğudan Batıya Yöresel Mutfağımız. Oğlak Yayınları
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Expression, Practise
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
0
0
 Assignment
1
40
 Exercises
1
60
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
100
 Contribution of Final Examination to Overall Grade  
0
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
7
3
21
 Practising Hours of Course Per Week
7
3
21
 Reading
0
 Searching in Internet and Library
7
2
14
 Designing and Applying Materials
7
3
21
 Preparing Reports
7
4
28
 Preparing Presentation
0
 Presentation
0
 Mid-Term and Studying for Mid-Term
7
1
7
 Final and Studying for Final
0
 Other
0
 TOTAL WORKLOAD: 
112
 TOTAL WORKLOAD / 25: 
4.48
 ECTS: 
4
 -- 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