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FIRST CYCLE - BACHELOR'S DEGREE
TOURISM FACULTY
GASTRONOMY AND CULINARY ARTS DEPARTMENT
605 GASTRONOMY AND CULINARY ARTS
Course Information
Course Learning Outcomes
Course's Contribution To Program
ECTS Workload
Course Details
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COURSE INFORMATION
Course Code
Course Title
L+P Hour
Semester
ECTS
FBM 431
WORLD CUISINE - I
2 + 3
7th Semester
8
COURSE DESCRIPTION
Course Level
Bachelor's Degree
Course Type
Compulsory
Course Objective
Identify and implement international cuisine
Course Content
belonging to various countries to recognize the culinary culture
Prerequisites
No the prerequisite of lesson.
Corequisite
No the corequisite of lesson.
Mode of Delivery
Face to Face
COURSE LEARNING OUTCOMES
1
GETTING TO KNOW THE ASIAN CUISINE CULTURE
2
EUROPEAN COUNTRY KITCHEN recognize
3
WORLD COUNTRY KITCHEN in AS APPLIED TO RECOGNIZING AND KITCHEN DINNER in
COURSE'S CONTRIBUTION TO PROGRAM
PO 01
PO 02
PO 03
PO 04
PO 05
PO 06
PO 07
PO 08
PO 09
PO 10
PO 11
PO 12
PO 13
PO 14
PO 15
PO 16
PO 17
LO 001
4
5
3
4
5
3
4
5
3
4
5
3
4
5
3
4
5
LO 002
LO 003
Sub Total
4
5
3
4
5
3
4
5
3
4
5
3
4
5
3
4
5
Contribution
1
2
1
1
2
1
1
2
1
1
2
1
1
2
1
1
2
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration (Hour)
Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)
14
5
70
Hours for off-the-classroom study (Pre-study, practice)
14
5
70
Assignments
2
10
20
Mid-terms
1
6
6
Final examination
1
6
6
Internet Searching/ Library Study
4
9
36
Total Work Load
ECTS Credit of the Course
208
8
COURSE DETAILS
Select Year
All Years
2023-2024 Fall
2022-2023 Fall
2021-2022 Fall
2020-2021 Fall
2019-2020 Fall
2018-2019 Fall
2017-2018 Fall
Course Term
No
Instructors
Details
2020-2021 Fall
1
BURCU KOÇ
Details
2020-2021 Fall
2
BURCU KOÇ
Print
Course Details
Course Code
Course Title
L+P Hour
Course Code
Language Of Instruction
Course Semester
FBM 431
WORLD CUISINE - I
2 + 3
1
Turkish
2020-2021 Fall
Course Coordinator
E-Mail
Phone Number
Course Location
Attendance
Assoc. Prof. Dr. BURCU KOÇ
burcuk@pau.edu.tr
TUR AB110
%80
Goals
Identify and implement international cuisine
Content
belonging to various countries to recognize the culinary culture
Topics
Weeks
Topics
1
Korean Cuisine
2
Chinese Cuisine
3
Indian Cuisine
4
Indian Cuisine
5
Japanese Cuisine
6
Russian Cuisine
7
Kazakh Cuisine
8
Iranian Cuisine
9
Israeli Cuisine
10
Australian Cuisine
11
Indonesian Cuisine
12
Sample Products-Videos
13
Egyptian Cuisine: Africa
14
General Review
Materials
Materials are not specified.
Resources
Resources
Resources Language
Gisslen, Wayne (2007). Professional Cooking. Published by John Wiley & Sons,Inc.,Hoboken,New Jersey
Türkçe
Anadolu Üniversitesi Açıköğretim Fakültesi Yayını Dünya Mutfakları II Kitabı
Türkçe
Course Assessment
Assesment Methods
Percentage (%)
Assesment Methods Title
Final Exam
60
Final Exam
Midterm Exam
40
Midterm Exam
L+P:
Lecture and Practice
PQ:
Program Learning Outcomes
LO:
Course Learning Outcomes
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Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes