Ders Planı

Lesson Information

Course Credit	4.0
Course ECTS Credit	7.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator	Prof. Dr. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	The aim is to teach students basic characteristics of particular world cuisines, to make students acquire knowledge and talent about preparation of popular meal kinds peculiar to countries
Course Content	Cultural bases of principal world cuisines, basic features, primary techniques of food preparation and cooking, primary nutrition substances used in meal preparation, primary sauces, spices and garnitures, primary equipment, primary hot and cold meals, salads, examples of dessert and cake

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	EVALUATION OF GENERAL FEATURES AND DIFFERENCES OF WORLD CUISINE
2	FRENCH CUISINE
3	FRENCH CUISINE
4	ITALIAN CUISINE
5	ITALIAN CUISINE
6	OTHER EUROPE COUNTRIES’ CUISINES
7	RUSSIAN CUISINE
8	MIDDLE EAST CUISINE
9	MIDTERM
10	INDIAN CUISINE
11	CHINESE CUISINE
12	JAPANESE CUISINE
13	LATIN AMERICAN CUISINE
14	OTHER COUNTRIES’ CUISINES

Resources

Dünya Mutfağı. Sarah Ainley. İş Bankası Kültür Yayınları

Japon Mutfak Sanatı Sushi&Sashi. Rosalba Gioffre. Boyut Yayın Grubu

Dünya Yemekleri - Fransız Mutfağı. Bülent Özükan. Boyut Yayın Grubu

Klasik Fransız Yemekleri. Le Cordon Bleu. Dost Kitabevi

Klasik İtalyan Yemekleri.Julia Della Croce.Dost Kitabevi

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

ABOUT IAU

COMMITTEE

PUBLICATIONS

MEDIA CENTER