Ders Planı

Lesson Information

Course Credit	2.0
Course ECTS Credit	3.0
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	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator	Prof. Dr. KAMİL BOSTAN
Instructor (s)	Prof. Dr. KAMİL BOSTAN
Course Assistant

Purpose and Content

The aim of the course	It is aimed to teach students the basic characteristics of the world's major kitchens; to be informed about the preparation of popular food varieties.
Course Content	Cultural foundations of the major cuisines in the world, basic characteristics, main food preparation cooking techniques, the main nutrients used in food preparation, mainly sauces, spices and garnishes, mainly hot-cold dishes, salads and desserts and pastries.

Learning Outcomes

To be able to associate the necessary knowledge in the field of nutrition and dietetics with the developments encountered in current life and / or in the national-international field, to carry out a study independently and to take responsibility as a team member.
Using the current knowledge and skills acquired in the field of Nutrition and Dietetics; determines, evaluates, interprets, produces solutions to the nutritional status of individuals, applies medical nutrition therapy, follows and evaluates the events / developments on the agenda of the society and the world, applies ethical rules in health and proposes solutions.
Uses the theoretical and practical knowledge acquired for health promotion, prevention of diseases and treatment when necessary.
Uses computer, statistics, information and communication technologies and research competencies in nutrition sciences.
To be able to think and apply the basic knowledge related to the field of Nutrition and Dietetics in detail, especially to have problem solving and decision making skills, to evaluate critically, to plan, implement, monitor, evaluate and evaluate appropriate medical nutrition therapy for patients in different age groups and to participate in clinical research.
Adopts personal development and lifelong learning; adopts the understanding of quality, has the ability to evaluate information related to the field and different disciplines and supports educational promotion and information programs related to the field.
Uses his/her knowledge to demonstrate the accuracy of practices in the field of Nutrition and Dietetics, expresses his/her thoughts and opinions clearly verbally and in writing by presenting reasons and evidence, and communicates effectively with all stakeholders in line with ethical principles.
At every stage of their work, they communicate effectively with their patients and other disciplines required by the treatment, and ensure that teamwork is carried out in a coordinated manner.
To be able to follow the information in the field of nutrition and dietetics and communicate with colleagues and have the ability to communicate interculturally by using a foreign language at least at the European Language Portfolio B1 General Level.
In order to contribute to the development of the dietetic profession, they follow current treatment approaches, follow evidence-based scientific research, act in accordance with ethical values, adopt the importance of social justice and environmental sustainability as well as having awareness of quality culture, and develop educational materials in these directions.

Weekly Course Subjects

1	Japanese Cuisine
2	Chinese Cuisine
3	Korean and Tai Cuisine
4	Cuisines belong to other Asian Countries
5	Indian and Iranian Cuisine
6	Italian and French Cuisine
7	Spanish and English Cuisine
8	Midterm exam
9	Russian Cuisine and Northern European Cuisine
10	Balkan Cuisine
11	Middle Eastern Asian Cuisine
12	North African Cuisine
13	Mexican Cuisine
14	South American Cuisine

Resources

1. Gilles Fumey, Dünya Mutfakları Atlası, NTV Yayınları, 2000, İstanbul
2. Dolales Freely, Türk Gezginler İçin Dünya Mutfağı, Çitlembik Yayınları, 2010
3. Loftus, D. (2012). Around the World in 80 Dishes : Classic Recipes from the World's Favourite Chefs. Atlantic Books, New York. 5. Lang, Harvey, J. (2006). Larousse Gastronomique : World's Greatest Culinary Encyclopedia. Potter, Paris.

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