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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FBM 433WORLD CUISINE - II2 + 38th Semester8

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective PRIVATE AND LOCAL DISHES OF THE WORLD KITCHEN learn and apply
Course Content LOCAL FOOD AND APPLICATIONS OF VARIOUS COUNTRIES
Prerequisites FBM 431 WORLD CUISINE - I
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1LOCAL MEALS FOR VARIOUS COUNTRIES
2VARIOUS COUNTRIES DO THE LOCAL DISHES the

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00155555555555555555
LO 00255555555555555555
Sub Total1010101010101010101010101010101010
Contribution55555555555555555

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14570
Hours for off-the-classroom study (Pre-study, practice)14570
Assignments21020
Mid-terms166
Final examination166
Internet Searching/ Library Study4936
Total Work Load

ECTS Credit of the Course






208

8
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1NUSRET ERCAN ŞENLİKCİ
Details 2023-2024 Spring2NUSRET ERCAN ŞENLİKCİ
Details 2022-2023 Spring1NUSRET ERCAN ŞENLİKCİ
Details 2022-2023 Spring2NUSRET ERCAN ŞENLİKCİ
Details 2021-2022 Spring1NUSRET ERCAN ŞENLİKCİ
Details 2021-2022 Spring2NUSRET ERCAN ŞENLİKCİ
Details 2020-2021 Spring1BURCU KOÇ
Details 2019-2020 Spring1BURCU KOÇ
Details 2019-2020 Spring2BURCU KOÇ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FBM 433 WORLD CUISINE - II 2 + 3 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer NUSRET ERCAN ŞENLİKCİ nsenlikci@pau.edu.tr TUR AB110 %85 (Uygulamalı teorik derslerde devam sağlayan öğrenci tekrar aynı dersi aldığında devam koşulu aranır.)
Goals PRIVATE AND LOCAL DISHES OF THE WORLD KITCHEN learn and apply
Content LOCAL FOOD AND APPLICATIONS OF VARIOUS COUNTRIES
Topics
WeeksTopics
1 World Culinary Culture
2 Chinese cuisine
3 Chinese cuisine
4 Japanese Kitchen
5 Japanese Kitchen
6 Korean Cuisine
7 Indian Kitchen
8 South American Cuisine
9 Malaysian, Indonesian, Thai and Vietnamese Cuisine
10 Malaysian, Indonesian, Thai and Vietnamese Cuisine
11 Middle Eastern Cuisine
12 Middle Eastern Cuisine
13 Other Asian Cuisine (Central Asia, Iran, Afghanistan, Pakistan)
14 Other Asian Cuisine (Central Asia, Iran, Afghanistan, Pakistan)
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam25Midterm Exam
Field/Clinic/Laboratory Practices25Field/Clinic/Laboratory Practices
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes