ANTALYA BİLİM
UNIVERSITY
Course Information Package
| Code | Description |
|---|---|
| LO1 | Learn the culinary cultures, nutrition, food preparation and consumption habits of the European continent. |
| LO2 | Learn the culinary cultures, nutrition, food preparation and consumption habits of the Asian continent. |
| LO3 | Learn the culinary cultures, nutrition, food preparation and consumption habits of the American continent (USA - South, Central America, Mexico). |
| LO4 | Evaluates food and meals within the framework of history, geography, culture and nutritional sciences. |
| LO5 | Has knowledge about world food trade, globalization, production and consumption patterns. Knows the importance of food policies for the countrys economy. |
| Week | Content |
|---|---|
| 1 | European Cuisine Cultures (France, Italy, Spain) |
| 2 | Eastern and Central European Cuisine Culinary Culture Culinary Practice: France, Italy, Spain |
| 3 | Scandinavian and British Cuisine Culinary Practice: Eastern and Central European Cuisine |
| 4 | Middle Eastern Culinary Culture Culinary Practice: Scandinavian and British Culinary Culture |
| 5 | African cuisine cultures (Maghreb- Ethiopia- Central-West and South Africa) Cuisine Application: Middle Eastern Cuisine |
| 6 | Indian and South East Asian culinary cultures Culinary Application: African culinary cultures (Maghreb- Ethiopia- Central-West and South Africa) |
| 7 | Chinese, Japanese and Korean culinary cultures, menu applications specific to South East Asian cuisines |
| 8 | MIDTERM EXAM |
| 9 | Russian and Central Asian cuisine cultures Menu applications specific to Chinese, Japanese and Korean cuisines |
| 10 | South American Cuisine Cultures Menu practices specific to Russian and Central Asian cuisines |
| 11 | Mexican and Central American culinary cultures South American Culinary Practices |
| 12 | United States culinary culture Mexican and Central American culinary practices |
| 13 | The Importance and Place of Turkish Cuisine in World Cuisine |
| 14 | GENERAL REVIEW |
| 15 | FINAL |
| Activity | Count | Duration (Hours) | Total |
|---|---|---|---|
| Practice | 1 | 42.00 | 42.00 |
| Pre-Class Individual Study | 1 | 14.00 | 14.00 |
| Post-Class Individual Study | 1 | 14.00 | 14.00 |
| Midterm Exam/Preparation | 1 | 20.00 | 20.00 |
| Final Exam/Preparation | 1 | 30.00 | 30.00 |
| Quiz Preparation | 1 | 4.00 | 4.00 |
| Other | 1 | 20.00 | 20.00 |
| Total Workload (Hours) | 144 | ||
| ECTS Credit (Workload / 25) | 5 | ||
| # | Assessment Type | Contribution (%) |
|---|---|---|
| 1 | Midterm Exam | %40 |
| 2 | Final Exam | %60 |
| TOTAL | %100 | |
| PO \ LO |
LO1
|
LO2
|
LO3
|
LO4
|
LO5
|
|---|---|---|---|---|---|
| PO-1 | |||||
| PO-2 | |||||
| PO-3 | |||||
| PO-4 | |||||
| PO-5 | |||||
| PO-6 | |||||
| PO-7 | |||||
| PO-8 | |||||
| PO-9 | |||||
| PO-10 | |||||
| PO-11 | |||||
| PO-12 |
| # | Method Name | Description | Tools |
|---|---|---|---|
| 1 | Lecture (expository teaching), interactive discussion | Listening and taking notes. | Standard classroom technologies, multimedia tools (projector, computer, digital presentations) |
| 2 | Brainstorming | The purpose of forming pairs is to ensure that they are open to innovation during the idea generation phase | Standard classroom technologies, multimedia tools, projector, computer, overhead projector |
| 3 | Laboratory | Listening, note-taking, conceptual analysis, critical thinking, questioning, and participation in discussions. | Special equipment |
| 4 | Group Work | Students determine the slope and cross-sectional geometric characteristics of a parabolic irrigation canal on campus, plot the flow rate curve at different sections of the canal, and submit a report. | Land surveying instruments |
