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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 413FAR EAST CUISINE3 + 07th Semester5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective To learn the role of geography, history, cultural systems on the formation of Far Eastern culinary cultures ; to recognize special culinary technqiues & ingredients in these cuisines.
Course Content Study of cuisines in Far East focusing on the geographic, climatic, and historic influences that shaped their food patterns; covers the preparation, tasting and evaluation of cuisines of Far East. 
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1To investigate Culture in the Far East and Asian Kitchen
2Surveys the influence of geography, climate and history on the food scene in different parts of the world.
3Recognizes aspects of food cultures associated with each country in Far East

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14
LO 00145454545545455
LO 002              
LO 003              
Sub Total45454545545455
Contribution12121212212122

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Mid-terms11616
Final examination17272
Total Work Load

ECTS Credit of the Course






130

5
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes