World Cuisine

Course Code:

CULA 458

Course Period:

Spring

Course Type:

Core

P:

2

Lab:

0

Credits:

4

ECTS:

7

Prerequisite Courses:

Kitchen Practice - IV

Course Language:

İngilizce

Course Objectives:

To learn the role of geography, history, cultural systems on the formation of European, African, Asian & Americas’ culinary cultures; to recognize special culinary techniques & ingredients of these cuisines.

Course Content:

Study of cuisines in Europe, Africa, Asia and Americas focusing on the geographic, climatic, and historical influences that shaped the food patterns; covers the preparation, tasting and evaluation of cuisines of Europe, Africa, Asia & Americas

Vertical Tabs

Course Learning Outcomes

Learning Outcomes		Program Learning Outcomes	Teaching Methods	Assessment Methods
Recognizes aspects of food cultures associated with Europe		1,7	1,2,3,4	A,B,C
Recognizes aspects of food cultures associated with each country in Asia		1,7	1,2,3,4	A,B,C
Recognizes aspects of food cultures associated with each country in South, Central & North America		1,7	1,2,3,4	A,B,C
Knows food preparation techniques in Asia & Europe & Africa		4,5,7,16	1,2,3,4	A,B,C
Knows food preparation techniques in Americas		4,5,7,16	1,2,3,4	A,B,C
Creates menus related to the cuisine of different African & Asian countries		1,4,5,7,16	1,2,3,4	A,B,C
Creates menus related to the cuisine of different American countries , Australia & New Zealand		1,4,5,7,16	1,2,3,4	A,B,C
Teaching Methods:	1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment Methods:	A: Testing, B: Homework, C: Presentation

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to the course & projects topics
2	Food culture in Europe (France, Italy, Spain)
3	Food culture in Central & Eastern Europe. Kitchen Practice: France, Italy, Spain
4	Food Culture in Scandinavian countries & British Isles Kitchen Practice: Central & Eastern Europe
5	Food Culture in Middle East Kitchen Practice: Scandinavian countries & British Isles
6	Food Culture in Africa (North- Central- East-West & South) Kitchen Practice: Middle East
7	Food Culture in India & South East Asia Kitchen Practice: Maghreb, Ethiopian, Central African menus
8	1ST Midterm
9	Food Culture in China, Japan & Korea Kitchen Practice: Indian & South East Asian Food
10	Food Culture in Russia & Central Asia Kitchen Practice: China, Japan & Korea
11	Food Culture in South Americas Kitchen Practice: Russia & Central Asia
12	Food Culture in Mexico & Central America Kitchen Practice: South American cuisine
13	Food culture in United States, Kitchen Practice: Mexico & Central America
14	Conclusion Kitchen Practice: United States,

Recommended Sources

RECOMMENDED SOURCES
Textbook	Margaret McWilliams. Food around the World a Cultural Perspective (3rd Edition), Pearson, 2010. Ed. S. Kats, 2003. Encylopedia of Food & Culture.
Additional Resources	Ed. Ken Albala, 2011 Food Culture of the World Ency.

Material Sharing

MATERIAL SHARING
Documents	Cookbooks and recipes related European, Asian, African & American cuisines
Assignments	Each student will prepare a presentation about a culinary culture and will create a menu related to the subject
Exams	1 midterm 1 final

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm		33,3
Participation		16,6
Assignment		25
Laboratory (Kitchen Practice)		25
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Students study food in the context of food history, geography, culture and nutritional sciences.					X
2	Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.			X
3	Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues.			X
4	Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.		X
5	Students know and apply the international standards of food hygiene and safety.		X
6	Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context.
7	Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them.					X
8	They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.
9	Students can develop a new food product, standardize it and execute the registration process in a scientific context.
10	Students know the national and international regulations, professional standards and professional ethics around food and they apply them.
11	Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
12	They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.
13	Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.
14	Students understand and manage food-related events.				X
15	They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy.
16	Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.
17	Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Including the exam week: 14x Total course hours)	14	6	84
Hours for off-the-classroom study (Pre-study, practice)	14	4	56
Mid-terms	1	3	3
Assignments	1	15	15
Final examination	1	3	3
Total Work Load			161
Total Work Load / 30 (hours)			5,3
ECTS Credit of the Course			7

4

Search form